Delicious Creamy Cheesy Brussels Sprouts Food

CREAMY CHEESY BRUSSELS SPROUTS AU GRATIN

Steps:

• Preheat oven to 350°F. Cook Brussels sprouts in boiling salted water 6 min. or until tender. Meanwhile, melt butter in large saucepan on medium heat. Stir in flour with wire whisk. Gradually add milk, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in cheese and nutmeg.
• Drain Brussels sprouts. Add to cheese sauce; mix lightly. Spoon into greased 13x9-inch baking dish; sprinkle with cracker crumbs.
• Bake 35 to 40 min. or until top is golden brown.

CREAMY BRUSSELS SPROUTS BAKE

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS

Steps:

• Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
• Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

CHEESY FRIED BRUSSELS SPROUTS

Steps:

• Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout.
• Bring a pot of salted water to a boil and blanch the sprouts until they are almost done. Then put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy) . Drain them and set aside.
• When ready for dinner, combine bread crumbs, parmesan cheese, and seasonings. Beat eggs in a small bowl with a little water.
• Heat a large skillet over medium heat with some olive oil.
• Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts.
• Pan cook the sprouts in the oil till golden brown and delicious.

CHEESY BRUSSELS SPROUTS

Steps:

• Put olive oil in a medium skillet (over medium-high heat).
• Reduce heat to medium, add smashed garlic and cook until lightly browned.
• Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a fork.
• Top with freshly grated Parmesan and salt & pepper.

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS

Steps:

• Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
• Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

CHEESY BRUSSELS SPROUTS BAKE

Steps:

• Set oven to 350 degrees.
• Grease a baking dish large enough to hold the mixture (about an 8-cup).
• To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
• Wash and trim the sprouts and cut an "X" in the bottom.
• Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
• Drain and plunge into ice water or very cold water (squeeze out any excess water with hands).
• Place into prepared baking dish.
• In a saucepan, melt butter over medium heat.
• Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft.
• Add/whisk in flour, cook whisking for 5 minutes.
• Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
• Remove from the heat.
• Add in the gruyere cheese; stir until melted.
• Pour the creamed mixture over the sprouts in the dish.
• Sprinkle with the topping mixture.
• Bake for about 30 minutes, or until golden brown and bubbly.
• Delicious!