How To make Brussels Sprouts Souffle
1 10 Oz. Pkg Frozen Brussel Sprouts
3 Tablespoons Butter
1/4 Cup Flour
1/2 Teaspoon Salt
1/8 Teaspoon Freshly Ground Pepper
1 Cup Milk
1 Teaspoon Grated Onions
or to taste
4 Eggs :
separated
1 Cup Mozzarella Cheese -- grated
Cook sprouts, drain, and chop. Melt butter and add flour, salt, and pepper. Add milk and onion and stir until thickened. Beat egg yolks and add to warm sauce. Add cheese and cook for one minute, stirring constantly. Add sprouts and remove from heat. Beat egg whites until stiff and fold into hot mixture. Turn into ungreased 2-quart souffle dish. Bake at 300
How To make Brussels Sprouts Souffle's Videos
Bourbon-Braised Brussels Sprouts with Chef Jason Wilson | Holidy Recipes | Martha Stewart
Chef Jason Wilson teaches Martha Stewart how to make braised brussels sprouts with the three b's: bacon, butter, and bourbon.
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Bourbon-Braised Brussels Sprouts with Chef Jason Wilson
Brussels Sprouts Gratin With Cheese: Turkey Trot Chef Shares Veggie Fave | TODAY
TODAY’s Turkey Trot chef, Sasha Sincic, says her favorite vegetable is Brussels sprouts, but the only way she got her family to eat them was to cover them with cheese. Chef Sunny Anderson shares her own recipe for crunchy Brussels sprouts salad.
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Brussels Sprouts Gratin With Cheese: Turkey Trot Chef Shares Veggie Fave | TODAY
Thanksgiving Recipes: Brussel Sprouts With Bacon and Figs - Mark Bittman | The New York Times
Mark Bittman cooks up brussel sprouts with bacon and figs.
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Thanksgiving Recipes: Brussel Sprouts With Bacon and Figs - Mark Bittman
Jacques Pépin's Maman's Cheese Soufflé | Genius Recipes
This recipe is the easiest soufflé you'll meet. It comes from Jacques Pépin's maman (which just means mom in French) and unlike traditional French soufflés that call for separating the eggs, this recipe has you beat the eggs straight into the sauce. Jacques is here to cook and share the story with Kristen. GET THE RECIPE ►►
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INGREDIENTS
6 tablespoons unsalted butter, plus additional to butter a 5- to 6-cup gratin dish
1/4 cup finely grated Parmesan cheese
6 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs (or 6 large ones)
2 1/2 cups grated Swiss cheese, preferably Gruyère (about 6 ounces), plus three more optional slices for garnish (roughly 2-inch by 3-inch)
3 tablespoons minced chives
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Braised Brussels Sprouts - Chris Cooks
Who knew brussels sprouts could taste THIS good? Let us know if you try out this recipe by using #chriscooks on Instagram!
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Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios Side Dish Recipe
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BRUSSELS SPROUTS WITH CARAMELIZED ONIONS, CRANBERRIES AND PISTACHIOS
Ingredients
* 1-2 tbsp butter (use vegan butter if you wish)
* 1 large onion thinly sliced
* 2 lbs Brussels sprouts halved
* 1/2 cup dried cranberries
* salt and pepper to taste a pinch or two of each
* 1/2 cup apple juice
* 1/4 cup pistachios chopped
Instructions
* Heat a large cast iron or other heavy bottomed-skillet over medium heat. Add the butter to the pan and let it melt until it begins to sizzle. Add the sliced onions and toss them in the butter until they're coated.
* Saute the onions in the butter for a few minutes, stirring every so often to make sure they brown evenly. Turn the heat down to low and let the onions caramelize in the butter, stirring every minute or so until the slices of onion turn a deep brown colour.
* Add the apple juice, halved Brussels sprouts, the dried cranberries and the salt and pepper and stir the mixture around in the pan until the Brussels Sprouts begin to soften just slightly. Cover the pan.
* Let the Brussels sprouts cook, covered, for about 7-9 minutes, stirring every 1-2 minutes or so. If you'd like them to be a little softer continue cooking for a few extra minutes until they're done the way you like them, but we prefer them just soft enough to eat. Because the Brussels sprouts are halved they'll cook a little bit faster and they'll also fall apart a bit which creates a beautiful and rustic presentation. The dried cranberries also re-hydrate a little bit with the addition of the apple juice and as the Brussels sprouts release their juices.
* Transfer the Brussels sprouts to a serving dish and sprinkle the chopped pistachios over the top. Serve alongside your favourite holiday main dishes at your next Thanksgiving or Christmas party, or enjoy them as a quick midweek side dish with your family!
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