BHG.com Link For Nov. 2006
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thepiggs 10 months, 3 weeks ago said:
BHG.com link for Nov. 2006
Here's the link for the recipes in the 2006 BHG magazine.
http://recipes.bhg.com/recipes/collectionDisplay.jsp?collectionId=/templatedata/bhg/rccollection/data/NovemberPremiumRCC.xml
thepiggs 10 months, 3 weeks ago said:
From same magazine...
...but not listed.
I thought this would be one that linebb would enjoy so I had to post it.
Enjoy...
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R092010
Creamy Brussels Sprouts Prep: 15 minutes
Bake: 20 minutes
Cook: 12 minutes
Ingredients
Nonstick cooking spray
1 medium onion, quartered and thinly sliced
3 cloves garlic, minced
3 Tbsp. butter
2 lb. Brussels sprouts, trimmed and halved, or green beans, trimmed
1 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed
3/4 cup reduced-sodium chicken broth
3/4 cup whipping cream
1/4 tsp. ground nutmeg
1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
1/4 tsp. salt
1/8 tsp. ground black pepper
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 1-1/2-quart oval gratin baking dish or baking dish with nonstick cooking spray.
2. In a 12-inch skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared baking dish. Stir in half of the cheese, all of the salt, and pepper. Sprinkle with remaining cheese.
3. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender. Makes 8 to 10 servings.
coffeebean53 10 months, 3 weeks ago said:
RE: BHG.com link for Nov. 2006
I don't know piggs. Linebb is into brining things. I think that this one would be more to her liking.
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R056809
Brined Skillet-Roasted Brussels Sprouts
6 side-dish servings
Prep: 20 minutes
Roast: 25 minutes
Ingredients
1-1/2 pound Brussels sprouts
8 cups cold water
1/2 cup kosher salt
1/4 cup olive oil
1 teaspoon mustard seed
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
Directions
1. Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Halve any large brussel sprouts; set aside. In a very large mixing or deep container stir together the 8 cups cold water and kosher salt until salt is completely dissolved. Add Brussels sprouts to brine mixture; making sure the sprouts are completely submerged (weigh down with a plate if necessary to keep sprouts submerged). Let stand for 1 hour.
2. Preheat oven to 350 degree F. Drain Brussels sprouts; do not rinse. In a large cast-iron skillet or roasting pan toss Brussels sprouts with olive oil to coat. Roast Brussels sprouts, uncovered, for 25 to 30 minutes or until tender, stirring once.
3. Meanwhile, in a small skillet heat mustard seed over medium heat about 5 minutes, or until seeds are lightly toasted, shaking skillet occasionally. Remove seeds from skillet and crush seeds slightly. Add crushed seeds, sea salt, and cracked black pepper to cooked brussels sprouts, tossing well. Serve immediately. Makes 6 side-dish servings.
thepiggs 10 months, 3 weeks ago said:
YUMMMMMM
Coffeebean...that recipe sounds delicious. I bet she'd been here, seen it and done it by now. I hope her family loved them as much as she must have!
recipediva 10 months, 1 week ago said:
THese all sound great
Love brussel sprouts
linebb956 10 months ago said:
RE: BHG.com link for Nov. 2006
U guys are ugly.... GAK.. I just saw this one hidden...
Diva.. you can have my brussel sprouts... .. Gak!
recipediva 10 months ago said:
lol mmm
I am not ugly! lmao
Mimi gave me a make over....My color now matches green in brussels sprouts.
mmm maybe some stewed liver
linebb956 10 months ago said:
RE: BHG.com link for Nov. 2006
Now liver I can do....
notyourmomma 9 months, 1 week ago said:
Love the Brussel sprouts
We are deranged or blessed but all of us love Brussel sprouts. I like to roast them with balsalmic vinegar and lots of crispy bacon or pancetta. Yum!