Breaded Brussels Sprouts Recipes

Steps:

• Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
• Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.

Steps:

• Wash and trim Brussels sprouts.
• Cut an"X" in the stem, about 3/8 inch deep (This will help cook the Brussels sprouts more evenly and quicker).
• In a medium size saucepan, add Brussels sprouts and cover with cold water, add 1 teaspoon of salt and bring to boil.
• Reduce heat, cover and simmer for 6 minutes or until just tender, (DO NOT OVERCOOK); drain.
• Place sprouts in a six-cup oven proof casserole dish.
• Sprinkle 3 tablespoons melted butter over the sprouts and mix well to coat.
• Brussel sprouts should be in a single layer.
• Meanwhile, combine Parmesan cheese, dried bread crumbs, granulated garlic powder, black pepper, seasoning salt and remaining 3 tablespoons butter and mix well.
• Sprinkle mixture over the Brussels sprouts.
• Place casserole dish about 3 inches below broiler in oven and broil on HIGH for about 5 minutes or until the crumb mixture is lightly browned.
• Serve hot.

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish.
• Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving.

Steps:

• Wash and trim Brussels sprouts. Cut an "X" about 1/8 inch deep in the stem of the sprouts (this helps cook the sprouts more evenly and quickly).
• In a medium-size pot, cover Brussels sprouts with water; add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.
• Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.
• Combine Parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt, and remaining butter and mix well; sprinkle mixture over sprouts.
• Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Steps:

• Mix Italian seasoning into bread crumbs.
• Dip Brussels sprouts into egg and roll into crumb mixture and fry in hot deep fat fryer (380 degrees) until brown.
• Sprinkle with cheese and serve.

Steps:

• Remove brown outer leaves of brussel sprouts. Cut the brussel sprouts in half. NOTE: Original recipe left brussel sprouts whole. It's your choice to cut in half or leave whole.
• In sauce pan, heat olive oil over medium heat. Add the brussel sprouts and fry, stirring occasionally, until very dark brown, almost charred, but NOT burnt.
• The last minute of cooking, add the garlic and stir in to combine. Be careful not to burn the garlic!
• Season to taste with salt, white pepper and lemon juice if using. Serve warm.

Steps:

• Saute bacon and onion together until lightly golden, about 6-7 minutes.
• Add to cooked sprouts.
• Mix in sour cream and season to taste.
• Serve warm.

Steps:

• - Melt butter and mix with vinager, lemon juice, and worshteshire.
• - Clean fish and dry out excess water by laying in a kitchen towel.
• - In large baking dish (big enough to lay fish in on one layer) cover botton with onion and green pepper. Layer fish on top. Baste with half of the butter mixture. Sprinkle half of old bay and pepper on top. Let sit for 1/2 hour at room temperature.
• - Clean brussel sprouts. Cut off 1/8" of stem, and cut a 1/4" deep "x" in each base. Place in cold water in pot. Bring to boil and cook for 8 minutes after boil is reached. Rinse with cold water and strain.
• - Place brussel sprouts in 8"x8" baking dish. Add remaining half of butter mixture, old bay, and pepper and stir together. (use two pans here so that both fish and brussel sprouts have surface exposed to oven element.).
• - Mix together bread crumbs and parmesean cheese.
• - JUST BEFORE BAKING, add 1/4 of bread crumb mix to brusssel sprouts and mix together. Then Sprinkle another 1/4 of bread crumbs on top.
• - Layer the other half of bread crumb mix top of fish fillets.
• - Bake both pans in preaheated oven @ 375 degrees for 12-15 minute.
• - Turn oven to broil and bake another 3-4 min until bread crumbs are toasted.
• - Serve with your favorite "rice to have with fish" recipie.