Recipes Included On This Page Glazed Brussels Sprouts Grilled Fruit With Strawberry Dip Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Glazed Brussels Sprouts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Brussels sprouts 3 tablespoons unsalted butter -- (3-4) 2/3 cup shallots -- thinly sliced shallots 3/4 teaspoon salt -- or more to taste 1/8 teaspoon freshly ground pepper Sure, you could serve Brussels Sprouts with an elaborate béchamel or hollandaise sauce but this method is a European classic. Just a dab of butter and a sprinkling of minced sweet shallots bring out their delicate taste. They make a perfect understated accompaniment for ham, roasted pork or turkey. 1. Bring a large pot of salted water to a boil. Meanwhile, trim the bottoms of the Brussels sprouts and remove any shriveled or discolored leaves. Cut the sprouts in half lengthwise or into quarters if large. 2. Add the sprouts to the boiling water and cook just until tender and bright green, 3 to 5 minutes; drain immediately. (The sprouts can be prepared ahead to this point, cooled, covered and refrigerated.) 3. In a large deep skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the Brussels sprouts, salt and pepper; cook, stirring, until heated through and just beginning to brown slightly, about 3 minutes. Serve hot. Source: "'Tis the Season Holiday Cookbook by Mary Engelbreit" S(Scanned and Formatted): "~~October, 2004~~" Copyright: "©2000 by Mary Engelbreit Ink; ISBN 0-7407-0586-5" Contributed to the FareShare Gazette by Deirdre; 5 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 5g Fat (40.4% calories from fat); 4g Protein; 11g Carbohydrate; 4g Dietary Fiber; 12mg Cholesterol; 228mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 Fat. Back to Recipe List * Exported from MasterCook * Grilled Fruit With Strawberry Dip Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces part-skim ricotta cheese 1 (16-ounce) package frozen strawberries, sweetened 2 tablespoons plain non-fat yogurt 1/4 teaspoon dried, ground ginger 8 strawberries, halved 4 peaches, halved or quartered 8 chunks pineapple 4 plums, nectarines, or papayas, halved 1/4 cup balsamic vinegar 2 teaspoons granulated sugar Prepare Dip: In a blender, purée cheese, strawberries, yogurt and ginger together until smooth. Refrigerate for 2 hours before grilling fruit. When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers. Mix together vinegar and sugar. Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling. Serve grilled fruit with sauce on side. Makes 8 Servings. Notes: A good finish for an outdoor meal is a grilled fresh fruit kebob served with a strawberry-flavored low-fat dip. Recipe from the American Institute for Cancer Research. Contributed to the FareShare Gazette by Marilyn; 24 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 321 Calories; 5g Fat (12.2% calories from fat); 6g Protein; 72g Carbohydrate; 9g Dietary Fiber; 9mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Lean Meat; 4 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.