Food Network Creamed Brussels Sprouts Recipe Recipe For Meatloaf

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.

BRUSSELS SPROUTS WITH BACON, CHESTNUTS, AND CREAM

Steps:

• Heat a large, heavy-bottomed skillet over medium heat. Cut the pancetta into ½-inch dice; dice the onions. Add the pancetta, onion, and 1 tablespoon olive oil to the pan and cook until brown, 5-8 minutes. Trim and halve the Brussels sprouts.
• Smash the garlic cloves, then chop finely. Move the pancetta and onion to the sides of the pan. Add the remaining olive oil and the Brussels sprouts, cut-side down, to the center of the pan. Then add 1 tablespoon butter.
• Season evenly with salt and pepper.
• Add the chestnuts, olives, and garlic, and stir. Cook, stirring occasionally, until golden brown, 6-7 minutes.
• Add the remaining butter, cream, and water. Add the sage and thyme (optional). Reduce the heat and simmer until the Brussels sprouts are tender and the liquid has thickened, 10-15 minutes. Serve hot.

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.

BISON MEATLOAF BURGER WITH ROSEMARY KETCHUP

Steps:

• Prepare a grill for cooking over medium-high heat. In a large bowl, combine the bison with the red onion, breadcrumbs, ketchup, parsley, Worcestershire, chili powder, garlic powder, egg and some salt and pepper. Form 4 patties, and stuff each with a cube of Cheddar, enclosing completely within the meat.
• Lightly oil the grill grates. Cook the patties, turning once, until cooked through, 12 to 15 minutes total. Remove from the grill and place on pretzel buns. Top with the Shaved Brussels Slaw and spread the Rosemary Ketchup on the bun tops. Serve.
• Shave the Brussels sprouts using the small holes on a box grater. Combine with the granulated sugar, vinegar, red pepper flakes and some salt and pepper in a large bowl and stir to combine.
• Stir together the ketchup, brown sugar, rosemary and some salt and pepper in a small bowl using a whisk.

CREAMY BAKED BRUSSELS SPROUTS

Steps:

• Defrost the brussels sprouts slightly in the microwave, just so you can cut them in half easily with a sharp knife.
• Cut all brussels sprouts in half, if needed so they are all similar in size.
• In another bowl, mix the rest of ingredients, add the brussels sprouts and toss lightly until they are all coated.
• Put into a greased casserole dish and bake about 1/2 hour in 325 degree oven until bubbly hot and the brussels sprouts are nice and tender.

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.

KALE AND BRUSSELS SPROUT CAESAR WITH SEARED SALMON

Steps:

• Make the dressing: In a small food processor, combine the anchovies, egg yolk, lemon juice, garlic, oil, Dijon, salt, black pepper and cayenne. Process until smooth. Pour into a small bowl and stir in the 2 tablespoons Parmesan cheese. Set aside.
• Prep the salad: Remove and discard the tough inner ribs and cut the leaves into small bite-size pieces. Working in batches, if necessary, spin dry in a salad spinner. Transfer to a large bowl. Add the oil and massage into the kale with your hands until it is soft, bright green and glossy.
• Add the Brussels sprouts to the bowl and toss. Add 3/4 of the dressing and toss to coat. Sprinkle in 1 to 2 tablespoons of Parmesan and toss again. Taste and add more dressing, if needed.
• Divide the salad among 4 shallow bowls and sprinkle with the pine nuts and a little
• more Parmesan.
• Make the salmon: Heat a 14-inch nonstick skillet over medium heat. Meanwhile, season the salmon with the salt. Melt the ghee in the skillet then add the salmon, skin-side up. Cook until the bottoms are golden brown, 4 to 5 minutes. Flip and cook for 2 minutes or to your preferred doneness.
• Place 1 salmon fillet on each salad, sprinkle with black pepper and serve with a lemon wedge.