I'll share my recipe, if you'll share yours, March 21, 2012

14 years ago

Shredded Brussels Sprouts

Allrecipes.com

"Not too often do you hear 'fantastic' and 'Brussels sprouts' in the same sentence but this recipe is deserving of that.

Original Recipe Yield 8 servings

Ingredients

1/2 pound sliced bacon

1/4 cup butter

2/3 cup pine nuts

2 pounds Brussels sprouts, cored and shredded

3 green onions, minced

1/2 teaspoon seasoning salt

pepper to taste

Directions

Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.

In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

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Comments (3)

patti43
14 years ago
These sounds easy and yummy for brunch. Similar to Nodakgal's really good cinnamon rolls.

SUPER STICKY BUNS

1 tablespoon butter
1 25-ounce package frozen Bridgford Parkerhouse Rolls (or other frozen bread rolls)
1/2 cup raisins or dried cranberries
1cup toasted, chopped pecans
1 stick butter, melted
1 cup brown sugar, divided
2 tablespoons milk
2 teaspoons cinnamon
1/2 teaspoon salt

Coat bottom of 9 x 13 pan with butter, then sprinkle with raisins (or dried cranberries) and pecans. Place package of frozen Bridgford parkerhouse rolls on top of pecans and raisins.

Place butter in a microwave safe bowl and microwave until melted. Add 3/4 cup brown sugar, cinnamon and salt and milk and mix well. Pour over rolls and cover pan with a damp towel. Place in a cold oven overnight*. Remove towel; preheat oven on to 350 degrees. Bake for 30 minutes, until tops are browned and juices are bubbling.

6. Invert onto serving tray, scooping out any remaining glaze and drizzling over top. Serve immediately.

*You can start these early in the morning instead of at night and let them sit in a warm place for 3-4 hours. If you're going to do them overnight, put them together right before you go to bed and bake right when you get up. Make sure your house is fairly cool - they can over-rise if they sit too long in a warm spot.
Jasdip
14 years ago
This is in my to-try binder.

Sweet and Spicy Sticky Chicken (Fine Cooking)

1/2 cup dark brown sugar
1/4 cup fish sauce
1/3 cup water
3 tablespoons rice-wine vinegar
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 tablespoon peanut or vegetable oil
3 scallions (white and green parts), thinly sliced
8 chicken thighs (bone in or boneless), fat and skin removed
Cilantro sprigs for garnish

In a bowl, whisk the brown sugar, fish sauce, water, rice-wine vinegar, soy sauce, ginger, garlic, black pepper, and red pepper flakes.

Heat the oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 minutes. Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it comes to a boil, reduce the heat to low and simmer, turning the thighs occasionally, until cooked, 25 to 30 minutes.

Remove the thighs from the pan and cover with foil to keep warm. Increase the heat to high and reduce the sauce by half or until it is slightly thickened and resembles a bubbling caramel sauce. Serve the chicken with the sauce, garnished with the cilantro sprigs.
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glenda_al
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Tex Mex Ziti

1 (12-ounce) package ziti
1 pound ground beef
1/2 a medium-sized onion, chopped
2 cups spaghetti sauce
1 cup picante sauce
1 (15-ounce) container ricotta cheese
2 cups (8 ounces) shredded Mexican cheese blend, divided
2 tablespoons chopped fresh cilantro or parsley
Instructions
1.Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2.Prepare pasta according to package directions. Drain, rinse, and drain again; set aside in a large bowl.
3.Meanwhile, in a large skillet, brown beef and onion over medium heat 5 minutes; drain off excess liquid. Add todrained pasta along with spaghetti sauce, picante sauce, ricotta cheese, and 1 cup Mexican cheese blend; stir until well combined.
4.Spoon into prepared baking dish and bake 25 minutes. Remove from oven and sprinkle with remaining 1 cup Mexican cheese blend. Return to oven and bake 10 minutes, or until cheese melts. Sprinkle with chopped cilantro just before serving.

I'll share my recipe, if you'll share yours, March 21, 2012

Comments (3)

patti43

Jasdip

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glenda_al

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