Brussel Sprouts And Cheddar Cheese Bake Emeril Recipes

EMERIL'S BACON BRUSSELS SPROUTS

Steps:

• In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.
• Remove the softened vegetables from the pan and set aside.
• Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.
• Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.
• Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat the oven to 400 degrees F 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.

BRUSSELS SPROUTS BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
• In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
• Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

BRUSSELS SPROUTS, WITH CHEESE

Steps:

• Blanch the Brussels sprouts for 2 or 3 minutes, in boiling water with some salt, and a bit of fresh garlic.
• Remove, and drain on paper.
• Place them on a cookie sheet, and place a thin slice of cheddar, or gouda cheese on top of each. Line the cookie sheet with aluminum foil, if you wish."
• Place them in the oven, under the broiler, until the cheese melts, and bubbles.
• Remove, and serve.
• Enjoy.

CHEESY BRUSSELS SPROUTS CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
• In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
• Pour sauce over Brussels sprouts.
• In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.

BRUSSEL SPROUT SOUFFLE RECIPE

Steps:

• Preheat oven to 350 Prepare and cook brussel sprouts till tender. Drain well and chop finely. In a saucepan melt butter and stir in flour and 1/2 teaspoon salt. Add milk. Cook and stir until thick and bubbly. Cook and stir 1-2 min more. Stir in cheese till melted. Remove from heat. Stir in finely chopped sprouts. Separate eggs. Beat yolks till thick and lemon colored. Slowly stir in hot mixture. Wash beaters. Beat egg whites till stiff peaks form; fold into vegetable mixture. Turn into ungreased 2 qt souffle dish. Bake at 350 for 35-40min or till a knife inserted near center comes out clean. Serve at once.

BRUSSEL SPROUTS AND CHEDDAR CHEESE BAKE (EMERIL) RECIPE

Steps:

• Preheat oven to 450 degrees. In a 12" saute pan over medium high heat, render the bacon until crisp and golden, about 8 mins. Remove the bacon from the pan using a slotted spoon to a heat proof bowl. Add onion to the pan and cook for 4 mins or until wilted and beginning to carmelize. Add the garlic to the pan and cook for another 2 mins, stirring occasionally. Remove the onions and garlic from the pan to the same bowl with bacon. Add 1 1/2 TBSP of butter to the pan along with half the Brussels sprouts and 1/2 tsp thyme. Cook the sprouts for 2 to 3 mins on on side until they begin to brown. Add 1/2 the chicken stock, 1/4 tsp cayenne pepper, 1/8 tsp salt, 1/8 tsp pepper. Flip the Brussels sprouts and continue to cook for another minute. Remove them from the pan to bowl with bacon and onions. Add remaining 1 1/2 TBSP of butter and cook the remaining Brussels sprouts in the same way, adding the remaining 1/8 cup of stock after they've browned, and seasoning them with the remaining 1/8 tsp salt, and 1/8 tsp pepper. Toss all of the Brussels Sprouts with the bacon and onions. Pour the mixture into a 10 x 6 baking dish. Sprinkle the top of the dish with the cheese and bake for 20 mins, or until the cheese is melted and beginning to brown on top. Serve immediately.