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Old 10-10-2004, 04:46 AM   #21
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kyles - I love brussel sprouts!!! and have recipes for probably 40 ways to cook them! I spent several years in NSW when I was young; my Dad was a civil engineer on The Snowy Mountains HydroElectric project there.
I loved it! Still watch movies like Sun Downers and The Dish just to hear the good Aussie accents and be reminded of the wonderful people we knew there!

here's a recipe for you, even my Grandkids (who also hate Brussel Sprouts) happily eat!

Braised Brussels Sprouts

4 pints brussels sprouts
2 TBLS unsalted butter
Coarse kosher salt and fresh ground black pepper

Preheat oven to 450º.
In large pot, cover brussels sprouts with water to cover.
Bring to boil over medium heat and cook for 10 minutes.
Drain well, cool and cut in halves.
Toss in large roasting pan with butter, salt and pepper.
Cover with foil or parchment paper and roast for 45 mins.
or until tender. Serve hot.

Yield: 10 servings.

good on ya!
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Old 10-10-2004, 06:14 AM   #22
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What an amazing experience.......I haven't been to the Snowy Mountain Ranges. I think i feel a Dish moment coming on this afternoon!!! Australians make some great movies.

I have tried brussel sprouts a variety of ways, and I have gone from wild loathing to quiet toleration. The best way is cooked with chestnuts, the sweet nuttiness of chestnuts seems to get rid of some of the bitterness.

My mum would never serve us anything she wouldn't eat herself, when we had brussel sprouts at home I couldn't understand why she could swallow hers whole, until I caught her in the kitchen peeling back the leaves so hers was no bigger than a marble!
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Old 10-10-2004, 12:24 PM   #23
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Sounds like a very wise Mum to me!!!

Wishing you good brussel sprouts and a Happy Christmas!
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Old 10-10-2004, 02:12 PM   #24
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I love Brussels Sprouts too...
here's how my mom always cooked them (and now me, too)

(Small Bag) Frozen, boiled in just enough water to cover till they're just soft.
Drain, then add about 1 Tbsp butter & a dash of vinegar. It really tastes good, really!
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Old 10-10-2004, 02:33 PM   #25
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Speaking of brussels sprouts I saw this recipe this morning on The Barefoot Contessa.

Roasted Brussels Sprouts
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 6 servings

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and
pull off any yellow outer leaves. Mix them in a bowl
with the olive oil, salt, and pepper. Transfer them to
a sheet pan and roast for 35 to 40 minutes, until
crisp outside and tender inside. Shake the pan from
time to time to brown the Brussels sprouts evenly.
Sprinkle with more kosher salt (I like these salty like
French fries) and serve hot.

Episode#: IG1A11
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
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Old 10-10-2004, 02:43 PM   #26
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How about a variation on the mashed potato thing? Do potatoes au'gratin or panchetta mashed potatoes or baked mashed potatoes with 3 cheeses.
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Old 10-10-2004, 03:16 PM   #27
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I've never considered baking them, we always boil them, I'm sure there are people who put them on for Christmas about now!!!! They are often overcooked and disgusting.

I quite like them as left overs made into bubble and squeak.
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Old 10-10-2004, 09:50 PM   #28
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I posted this last night don't know what happened to it. This is one of our favorites.

Corn Pie

Make this with fresh, frozen or canned corn.
2 eggs, slightly beaten
1/4 cup sugar
1 T all-purpose flour
2 cups corn
4 T (1/2 stick) butter, melted
1 cup milk
dash of pepper
dash of nutmeg
1/2 t salt
Beat eggs & sugar together. Add flour, corn, butter, milk and seasonings. Pour into casserole dish and cover. Bake 45 minutes in preheated 400-degree oven.
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Old 10-10-2004, 10:11 PM   #29
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Posted it in another thread. This another favorite.

Butternut Cream Pie

1 medium butternut squash (about 2 pounds)
1/4 cup hot water
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
2 T carmel ice cream topping
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1 pkg (5.1 oz) instant vanilla pudding mix
3/4 cup plus 2 T milk
1 pie shell (9 inch) baked
Whipped cream and toasted flaked coconut

Cut squash in half, discard seeds. Place squash cut side down in microwave-safe dish, add hot water. Cover and microwave for 13-15 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside 1 -1 1/2 cups squash (save remaining squah for another use)

In mixing bowl, beat cream cheese until smooth. Stir in squash until blended. Add the sugar, carmel topping, cinnamon, salt, ginger, and cloves; beat until blended. Add pudding mix and milk; beat on low speed for 2 minutes. Spoon into pie shell. Refigerate for at least 3 hours. Garnish with whipped cream and toasted coconut.
6-8 servings
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Old 10-11-2004, 07:26 AM   #30
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Baked Sweet Potatoes in Orange Cups

5 thin-skinned oranges, halved hemispherically
3 lbs sweet potatoes, pared & cut into large chunks
1 cup white granulated sugar
5 ounces uns. butter (plus another ounce for topping)
Salt & freshly ground pepper, to taste
2 ounces peeled fresh gingerroot, grated

Using grapefruit knife, remove flesh from oranges over a sieve place above a bowl; reserve the juice. Squeeze remaining juice from fruit into the bowl. Measure out ½ cup orange juice; reserve remaining juice for another use.

Cook sweet potatoes in large, covered saucepan of boiling water for 20-30 minutes, or until they’re tender when pierced w/ point of knife. Drain. Return sweet pots to saucepan. Heat over med. heat & shake pan about 1 min. Mash the potatoes. Add orange juice, sugar, 5 oz. butter, and seasonings; beat until combined.

Mound sweet potatoe mixture into orange shells; sprinkle the tops evenly w. grated ginger; dot w/ remaining ounce of butter. (The filled orange cups can be made ahead, covered & refrigerated for up to 6 hours.)

Bake the cups at 350° until heated through, about 25 min. At your turkey dinner, serve these orange cups as an accompaniment along w/ cranberry relish, parsnips, Brussel sprouts, & candied chestnuts.
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