Combine mayonnaise, lime juice and wasabi in a small bowl. Set aside. Combine cucumbers, pepper, chestnuts, green onions, bean sprouts, cress, herbs and soy sauce in a medium bowl. Set aside.
Combine shrimp, chili and garlic. Season. Oil a nonstick frying pan and place over medium heat. Cook shrimp until just cooked through. Serve with wasabi mayonnaise and bean sprout salad.
Cook brussel sprouts according to directions on pkg.
Mix vinegar, oil, chervil, salt,
and pepper in tightly covered jar. Pour over hot brussel sprouts.
Refrigerate for at least 3 hours. Before serving, add sliced tomato or cherry tomatoes or grape tomatoes.
Sprinkle with snipped parsley.
1. Wash brussel sprouts and core. Seperate leaves
Cut a cross in the base of each Brussel sprout. Bring the vegetable stock to a boil in a saucepan. Add the sprouts, carrots, potatoes and ham and cook for 20 mins. Season to taste and add the nutmeg.
Cook Brussel sprouts according to package directions.
Immerse into cold water to stop cooking.
Slice each Brussel sprout in quarters lengthwise.
Toss with melted butter and season with salt and pepper.
Pour into shallow baking pan and spread to single layer.
Sprinkle with cheese and broil until cheese is melted and bubbly.
Steam the green beans and mange tout for 3 minutes.
Place in a colander and refresh under cold running water. Drain.
Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.
Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt.
Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
Serve at room temperature or cold.
Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.
Prepare all salad ingredients and place in large bowl.
Whisk together all dressing ingredients in a bottle or small bowl.
When ready to serve toss salad and dressing together.
Mix all ingredients for salad together in a large bowl.
Mix all ingredients for dressing in a small bowl.
Pour dressing over salad and toss.
Let sit for 5 minutes and serve.
Toss first 6 ingredients together.
Combine remaining ingredients, heat and simmer.
Pour over salad and toss. Serves 8.
Combine first 7 ingredients and refrigerate for 24 hours.
Add salad greens, spinach and bean sprouts.
Cook noodles by directions on box.
Cool.
Combine chopped raw vegetables, Italian salad dressing and 1 large bottle Salad Supreme seasoning.
Put in a covered dish in refrigerator overnight.
Toss every now and then.
Just before serving, toss ingredients again.
Cut each brussel sprout in half and steam for approximately 20 minutes.
about 10 minutes before brussel sprouts are done, in a medium sautee pan add oil, butter (or margarine), and stock. Sautee large slices of onion over medium heat for approximately 5 minutes.
Add brown sugar and balsamic vingar to sautee pan. Lower heat to med-low and cook for 5 minutes.
Add steamed brussel sprouts to pan, sprinkle with salt and pepper to taste, cook for 5 minutes until most moisture is absorbed.
Serve immediatly.
slicing blade, shave the brussel sprouts (not including the stems
to prevent discoloring) blanch cut Brussel Sprouts. (about 1 1/2
Preheat oven to 400 degrees F.
Cut the bottom of each brussel sprout off (less than 1/4\") and then slice in half lengthwise.
Combine all other ingredients in a bowl. Then toss brussels sprouts with sauce in a baking dish - Spread sprouts in a single layer.
Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout.
Serve hot or cold.
In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
Season to taste with salt and freshly ground black pepper then serve.
Heat oil in a skillet and cook the bacon for about 5 minutes. Add the curry powder and onion and cook for a further 3 minutes.
Add in the stock and an additional cup of water, add the brussel sprouts, bring to a boil, cover and simmer for 15-20 minutes.
After 10 minutes of cooking, add the pumpkin or squash, season with salt and pepper, simmer for the remaining time or until the vegetables are tender.
Preheat oven to 400\u00b0F. Heat 2 tbsp oil in a pan and brown meat, working in batches if necessary.
Meanwhile, heat remaining oil and sweat onions and garlic until soft. Transfer to an ovenproof dish with meat, brussel sprouts and tomatoes. Add stock, red wine, rosemary and pepper then bake for about 40 mins.
Mix breadcrumbs and Parmesan then sprinkle over casserole and bake for another 20 mins until golden brown. Serve.