Ham And Brussels Sprout Bake Food

POTATO & HAM DUMPLINGS WITH BRUSSELS SPROUTS (KLUBB)

Steps:

• Bring a large pot of salted water to a boil and add 1/2 cup of cubed ham. Let the ham boil (to flavor the water) while you make the klubb.
• To make the klubb: In a large mixing bowl, add the grated potatoes, egg and salt. Using a fork, mix well until thoroughly combined. Add 1 1/4 cups flour and mix well. Add up to ¼ cup more flour, a little at a time, until you get a thick, sticky dough that clumps together when pressed in your fist.
• Moisten your hands with water. Using a 1/3 cup measure, scoop the potato mixture into your hand and press an indentation in the center. Place a piece of ham into the center and press the potato mixture around to enclose it. Roll into a loose ball and coat in the flour. Then roll into a nice round ball. Repeat with the remaining potato mixture. You'll get about 8 to 10 klubb in all.
• Gently drop the klubb in the boiling water. Reduce the heat to a simmer. Let the klubb cook for 2 minutes to firm up, then loosen them with a spatula if they seem to be sticking to the bottom of the pot. Cook the klubb for 35 to 45 minutes, until firm, shiny and floating at the top.
• When the klubb have about 15 minutes left on the timer, make the Brussels sprouts.
• When the klubb are done, drain and nestle directly into the Brussels sprouts, adding another drizzle of oil if the pan looks dry. Cook undisturbed for a couple more minutes to get some texture on the klubb. Add the butter, mustard, salt and pepper. Stir to combine and fully coat. Season with flaky salt and black pepper. Serve with hot sauce at the table, if desired.
• Heat a large nonstick skillet over medium-high heat and add the oil. Add the Brussels sprouts and cook undisturbed for 6 to 8 minutes until deeply golden. Give them a toss and add the remaining ham, the shallot, a couple of good pinches of salt and pepper. Cook, stirring occasionally until the Brussels sprouts start to get tender, 6 to 8 more minutes.

BRUSSELS SPROUTS WITH HAM AND CHEESE

Steps:

• Cook Brussels sprouts in boiling water in saucepan 3 min. or until crisp-tender. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring occasionally.
• Drain Brussels sprouts. Add to onions along with the ham; cook and stir 2 min. or until ham is heated through. Spoon into serving dish.
• Top with cheese and nuts.

BRUSSELS SPROUTS AND WALNUTS WITH FENNEL AND SHALLOTS

Steps:

• Pre-heat oven to 350°F.
• Toast the walnuts in oven for 10 minutes. Cool.
• Bring a pan of lightly salted water to the boil, add the sprouts and cook about 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking.
• Bring another pan of water to the boil. Add the shallots or pearl onions and cook 2 minutes. Drain and rinse with cold water. Slip the skins off and remove the stem ends.
• Heat 1 tablespoon butter in a large, heavy skillet. Put the shallots or onions into the pan, sprinkle with the sugar, salt and pepper. Cover and cook over medium-low heat 7 minutes, stirring occasionally. Add the fennel and continue cooking 5 minutes.
• Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
• Add to the shallots (or onions) and fennel along with the sprouts and remaining tablespoon butter. Stir over medium-low heat until the sprouts are heated through.

BRUSSELS SPROUTS AND POTATO BAKE

Steps:

• If using potatoes, use 1 lb brussels sprouts and 1 lb small potatoes.
• Cut the bottoms off the brussels sprouts and remove protective outer leaves. Cut sprouts in half.
• If using potatoes, half potatoes (quarter if very large.).
• Combine oil, brussel sprouts, potatoes, onions and bacon in a casserole dish.
• Bake at 425 for 40 minutes, or until potatoes are tender. Stir every 15 minutes or so.
• Meanwhile, melt butter in the microwave and combine with the lemon juice.
• When the mixture comes out of the oven, pour butter/lemon juice over the brussel sprouts.
• Add salt and pepper.
• Stir.
• Enjoy!

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.

HAM AND BRUSSELS SPROUT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss together the Brussels sprouts, ham, mushrooms, green onion, Parmesan cheese, Asiago Cheese, and sauerkraut in a large bowl until combined. Add the olive oil, lemon juice, garlic, basil, and pepper; toss until coated. Pour this mixture into a 2 quart baking dish and sprinkle with bread crumbs.
• Bake in preheated oven until the Brussels sprouts are tender, about 45 minutes.

BRUSSELS SPROUTS AND CORN

Steps:

• In a large pan heat 1 tablespoon olive oil over medium-high heat. Add cut sprouts to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder and generous pinches of salt & pepper.
• Shake pan and stir to coat; continue to shake every so often, to enable a caramelized sear, but not an over-cook on one side.
• After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add fresh corn kernels to the pan.
• Drizzle 1 tablespoon olive oil over the corn, sprinkle with more salt & pepper; stir and shake pan to fully mix.
• Cook altogether for another 5 minutes, until corn is warm but still has crunch to the bite.

HAM AND BRUSSELS SPROUT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss together the Brussels sprouts, ham, mushrooms, green onion, Parmesan cheese, Asiago Cheese, and sauerkraut in a large bowl until combined. Add the olive oil, lemon juice, garlic, basil, and pepper; toss until coated. Pour this mixture into a 2 quart baking dish and sprinkle with bread crumbs.
• Bake in preheated oven until the Brussels sprouts are tender, about 45 minutes.