12 flavored brussels Recipes

brussels sprouts, trimmed and halved, salt, carrot , cut into 1/4 inch pieces, olive oil, pure maple syrup, salt and pepper, to taste

brussels sprouts, butter, onion, chopped, dried thyme (rub between fingers to release flavor), fresh minced garlic (optional or to taste), flour, half-and-half cream (i use 1-3/4 cups half and half and 1/4 cup whipping cream, unwhipped), gruyere cheese (or similar cheese like swiss or gouda, but it is better using the ), seasoning salt (can use regular salt), pepper, fresh breadcrumbs, gruyere cheese, shredded (can use gouda also), butter, melted

butter, salt, salad oil, vanilla flavoring, milk, water, fresh yeast or granulated yeast, flour, eggs, separated, sugar

frozen brussels sprouts , or fresh equivalent, homemade or canned chicken stock, bacon, diced, chopped onion (depending on preference), garlic, minced, milk (i use whole for the best flavor in cream soups), uncooked rice, dried oregano, crushed, salt ( may not need this if you use canned broth), pepper, frozen peas and carrots, salt, water, freshly shredded parmesan cheese

chopped turnip, chopped rutabagas, chopped carrot, chopped broccoli, brussels sprout, water, butter, orrington farms instant chicken-flavored broth, mrs. dash seasoning mix, blend

pepperidge farm chocolate fudge 3 layer cake with chocolate frosting, pepperidge farm double chocolate milano cookies, orange or red and yellow food coloring, pepperidge farm milano cookies, chocolate frosting, pepperidge farm brussels cookies, assorted decorating gel (green, black ), green jelly bean, halved or jellies cut in pieces, buttery flavor giant goldfish crackers, semi-sweet mini chocolate chips

walnuts, molasses, brussels sprouts, trimmed and halved, bleu cheese, crumbled, thick slices bacon, spiced nuts , hand crumbled, peanut oil (or other mild flavored vegetable oils), red wine vinegar, kosher salt and fresh cracked black pepper

beets, green beans, carrots, peas, corn, take 1 #2 can of corn and place in sauce pan,cover with water cook until hot,drain,mix 1 tsp butter,salt and pepper-plus 1/4 tsp of black walnut oil or flavoring., cabbage or brussels, if using cabbage buy the small heads ,for the larger heads have an entirely different flavor.put hte heads into boiling water and boil until done.remove from water,cut in fourths and place in strainer and leave to drain for twenty minutes.the draining of the cabbage is important.if you do not drain off every drop of water the cabbabe is no good at all,any water left on spoils the taste, now take a 3 quart pot and place 4 tbsp of butter ,melt, add 1 tsp of curry powder and 1/4 tsp of paprika,mix the spices well., put the cabbage in the pot with the butter and spices and mix around until it has soaked up all the butter and spices

rock cornish hens (fresh or frozen ), salt, pepper, olive oil or 2 tbsp salad oil, dried parsley flakes, dried thyme leaves, butter or 1 tbsp margarine, carrots, sliced in half, brussels sprouts, mushrooms, sliced, milk, all-purpose flour, chicken flavor instant bouillon, parsley (for garnish )

couscous , original plain flavor, water, extra-virgin olive oil, salt, ground black pepper, brussels sprouts, cauliflower florets, peeled and diced carrots, cherub tomatoes, halved, skin-on salmon fillets, essence , recipe follows, garlic cloves thinly sliced, lemon juice, lemon zest, marjoram leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.