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Old 04-05-2006, 01:42 PM   #21
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Several of my favorite Brussels Sprouts recipes are here (i.e. Brussels Sprouts & Chestnuts w Maple Butter, or Brussels Sprouts with Vinegar Glazed Red Onions & toasted hazelnuts, etc):

Brussel Sprouts

ISO: Recipe ideas with Brussell Sprouts?

Chopped Brussels Sprouts in Cream

Mushroom Paprikash

Creamed Spinach

Butternut Squash Flans (recipe posted on this site - savory (not sweet)

Zuchinni Parmesan Pancakes

Carrot Raisin Salad - Carrot Raisin Salad

Florentine Baked/Stuffed Tomatoes

Carrots w Maple Pecan sauce

Carrot/Spinach Loaf

Carrots au Gratin or Almondine

Mushroom Duxelles

Butternut Squash & Potato Gratin w Walnut Crust - http://www.taunton.com/finecooking/p...0168_rec04.asp
(You might be able to omit the bread cumbs & sprinkle with walnuts.)

Tomato Asparagus salad w walnuts

Creamed Onions

Squash Souffle

Spinach Souffle

Carrot Souffle

Artichoke dish?

Leek Dish?
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Old 04-05-2006, 01:58 PM   #22
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Are peas acceptable?

Pea-haters eat this one. This one came from kansasgirl a few years ago - it's now a traditional dish at Thanksgiving and I have also made it for Easter before.

Peas with Rosemary and Pine Nuts

2 TBS Unsalted butter
2 TBS Fresh rosemary, minced
1 c Pine nuts
4 Green onions
16 oz Frozen petite peas, slightly thawed

1. Melt butter in a large skillet over medium heat. Sauté pine nuts until golden and toasted.
2. Add green onions and sauté 2 minutes. Add peas and rosemary to skillet and continue to cook until heated through. Season with salt and pepper to taste.

These are acceptible at room temp too
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Old 04-05-2006, 02:06 PM   #23
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Peas are OK, but I am not sure about nuts. I think they are probably OK though. This one sounds great Kitchenelf. If I don't make it for Passover then I will surely make it for myself. Thank you!!!
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Old 04-06-2006, 08:20 AM   #24
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Tzimmes
Serves: 6-8

2 sweet potatoes, peeled and cut into chunks
4 Carrots, peeled and cut into 1-inch chunks
1/3 c. dried apricots, diced
1/3 c. dried apples, diced
2 tsp. cinnamon
1 - 2 c. Orange Juice
4 tbsp. Clover Honey

Preheat oven to 375 F. Combine potatoes, carrots, apricots, apples and cinnamon in a large casserole dish. Drizzle with honey and pour enough orange juice over mixture just to cover the bottom of the pan. Cover and bake for 1-1/2 hours.
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Old 04-06-2006, 01:01 PM   #25
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That looks very similar to my tzimmes recipe except that I think mine has prunes also. Thanks Mish!
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Old 04-06-2006, 01:43 PM   #26
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nuts are certainly fine for Passover....also, instead of bread crumbs in one of the recipes shown, use Matza farfel....
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Old 04-06-2006, 02:08 PM   #27
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Carrot Souffle

GB, this was originally posted on the BBQ forum by a friend of mine (Ribdog) who makes it frequently, since it truly does "wow" whoever tries it. I reposted it there for someone new - this is the link to my post. http://www.rbjb.com/rbjb/archives/46...es/467891.html

Lee
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Old 04-06-2006, 04:37 PM   #28
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for a variety how about artichokes? steamed or maybe you could dig up a recipe, for I have none of my own I could post mine are all copywrited that I have... :)
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