Creamy Sprouts And Noodles Food

BRUSSELS SPROUTS WITH EGG NOODLES

Steps:

• Preheat oven to 350 degrees.
• Trim ends of sprouts; cut small ones in half, large ones in quarters.
• Steam sprouts for 8-10 minutes or til ALMOST done. Drain.
• Meanwhile, heat the butter and oil in a large skillet.
• Add onions and sautee until just beginning to brown. Turn heat to low.
• Mix in the garlic powder, onion powder, pepper, salt. Cook for one minute then add nutmeg.
• Add the sprouts to the onion mixture and combine gently.
• Turn off heat, cover pan, and let set while the egg noodles cook.
• When noodles are ALMOST done, drain.
• Fold the noodles into the brussel sprout mixture. Taste to adjust seasonings; you may need more salt. Pour into an 8 x 8 x 2" baking dish. Sprinkle on crumbs.
• Cover with foil and bake for 20 minutes Remove foil and bake another 10 minutes or until the top starts to lightly brown.
• * your choice of crumbs such as: panko, soft bread crumbs, matzo meal, crushed crackers, toasted bread crumbs, grated parm. cheese.

CREAMY SPROUTS N NOODLES

Steps:

• Place the brussels sprouts and a small amount of water in a saucepan; cover and cook until tender. , Meanwhile, in a large skillet, saute onions in 2 tablespoons butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt and caraway. , Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-qt. baking dish. , Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.

CREAMED SPROUTS

Steps:

• Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 mins until tender, then drain and cool in iced water or under the cold tap. Drain well.
• Fry bacon gently in a large frying pan for 4 mins until starting to crisp, then throw in the chestnut pieces and cook until toasted. Add the sprouts and crème fraîche, season, then turn the heat up to boil the cream until it coats the sprouts. Tip into a serving dish and serve straight away.

CREAMY SPROUTS AND NOODLES

Steps:

• set oven to 375 degrees.
• Butter a 2-qt. baking dish.
• Place brussels sprouts and a small amount of water in a saucepan; cover and cook until tender.
• Meanwhile, in a skillet, saute onions in 2 tbsp. butter until golden brown.
• Remove from the heat; stir in sour cream, cottage cheese, garlic, paprika, salt and caraway.
• Drain sprouts; add to onion mixture with noodles.
• Spread into a greased dish.
• Melt remaining butter and toss with breadcrumbs.
• Sprinkle over casserole.
• Bake uncovered for 20-25 mins, or until golden brown.

BRUSSELS SPROUTS WITH SOUR CREAM

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion until translucent and tender, 2 to 3 minutes. Transfer onion to a large bowl.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 10 to 15 minutes. Transfer Brussels sprouts to the same bowl with the onion.
• Stir sour cream, bacon bits, butter, and hot sauce into vegetable mixture until evenly coated; season with salt.

BRUSSELS SPROUTS MAC AND CHEESE

Steps:

• First boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
• While the noodles are boiling, cook the brussels sprouts: In a large oven safe skillet or pot, add in olive oil and place over medium high heat. Once hot, add in brussels sprouts and sprinkle garlic powder on top, then season with salt and pepper. Stir frequently and cook until brussels begin to turn slightly golden brown, about 3-5 minutes. Once nice, golden and tender, transfer to a large bowl and set aside.
• In the same skillet or pot, make a slurry: add butter and garlic. Once butter is melted, whisk in the flour and cook for 30 seconds until a paste forms. Slowly add in cashew/almondmilk (or regular milk), whisking away any lumps. Increase heat and bring mixture to a boil, then reduce heat and simmer for a few minutes, stirring every so often. Next add in 6 ounce of cheese and stir until cheese is completely melted. Add salt and pepper, to taste.
• Finally, fold in cooked noodles and cooked brussels sprouts to the cheese sauce. Taste again and add additional salt and pepper, if necessary. Top with additional 2 ounces shredded cheddar. At this point you can either serve the mac and cheese and just fold in the extra cheddar you just added, or remove from heat and place under the oven broiler for 1-2 minutes or until cheese is bubbly and slightly golden brown. Serves 6. Top with a little freshly ground black pepper, and parsley if you'd like.

CREAMY SPROUTS AND NOODLES

Steps:

• 1. Cook and drain noodles. Cook sprouts until tender
• 2. Saute onion in butter until golden brown. Remove from heat and stir in sour cream, cottage cheese, garlic, paprika, salt and caraway seeds. Add sprouts and noodles.
• 3. Spoon into sprayed 1 qt. baking dish. Toss bread crumbs and melted butter and sprinkle over. Bake, uncovered, at 375 for 20 minutes until golden brown on top.