Rich And Creamy Brussels Sprouts Food

CREAMED BAKED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
• Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.

CREAMY BRUSSELS SPROUTS

Steps:

• Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

CREAMY BRUSSELS SPROUTS

Steps:

• Preheat oven to 375.
• Cook the bacon in a large skillet over medium heat until crisp. Drain the bacon and discard all but 2 tablespoons of the fat.
• Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the sprouts have begun to turn golden (about 10 minutes).
• Add the wine, salt, and pepper. Stir well, scraping any bits from the bottom of the pan.
• Add the chicken stock and stir.
• Reduce heat to low and cook until the sprouts are tender and the liquid is syrupy and reduced to half (about 20 minutes).
• Transfer to an 8 x 10 inch casserole.
• Cut the bacon into 1/2 inch pieces and add it to the Brussels sprouts.
• Add the cream and sprinkle with the cheese.
• Bake about 20 minutes, until the liquid is bubbling, the cheese has melted and the top is golden brown.
• Serve immediately.

RICH AND CREAMY BRUSSELS SPROUTS

Steps:

• Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts. Drain brussels sprouts; transfer to a serving dish. Add water chestnuts and cheese sauce. Sprinkle with almonds. Serve immediately.

BRUSSELS SPROUTS GRATIN (FOOD NETWORK MAGAZINE)

Steps:

• Preheat the oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
• Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
• Bake the gratin until bubbly and golden brown, about 15 minutes.