Creamy Sprouts N Noodles Recipes

Steps:

• Place the brussels sprouts and a small amount of water in a saucepan; cover and cook until tender. , Meanwhile, in a large skillet, saute onions in 2 tablespoons butter until golden brown. Remove from the heat; stir in the sour cream, cottage cheese, garlic, paprika, salt and caraway. , Drain sprouts; add to onion mixture with noodles. Spread into a greased shallow 2-qt. baking dish. , Melt remaining butter and toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375° for 20-25 minutes or until golden brown.

Steps:

• set oven to 375 degrees.
• Butter a 2-qt. baking dish.
• Place brussels sprouts and a small amount of water in a saucepan; cover and cook until tender.
• Meanwhile, in a skillet, saute onions in 2 tbsp. butter until golden brown.
• Remove from the heat; stir in sour cream, cottage cheese, garlic, paprika, salt and caraway.
• Drain sprouts; add to onion mixture with noodles.
• Spread into a greased dish.
• Melt remaining butter and toss with breadcrumbs.
• Sprinkle over casserole.
• Bake uncovered for 20-25 mins, or until golden brown.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large saucepan, saute garlic in 1 tablespoon butter for 1 minute. Add the cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and remaining butter. Cook and stir over low heat just until smooth (do not boil). Remove from the heat. , Drain spaghetti; toss with cream sauce. Sprinkle with parsley.

Steps:

• Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 mins until tender, then drain and cool in iced water or under the cold tap. Drain well.
• Fry bacon gently in a large frying pan for 4 mins until starting to crisp, then throw in the chestnut pieces and cook until toasted. Add the sprouts and crème fraîche, season, then turn the heat up to boil the cream until it coats the sprouts. Tip into a serving dish and serve straight away.

Steps:

• Using the Simple Slicer on the #2 setting, slice the Brussels sprouts. Add to the Round Covered Baker. Using the Professional Shears, finely snip the green onions into the baker.
• Add the oil to the baker and gently stir. Microwave, uncovered, on HIGH for 2 minutes.
• Grate both cheeses with the Microplane® Adjustable Coarse Grater.
• Place the cheese and the remaining ingredients in a large bowl and mix well.
• Add the cheese mixture to the baker; stir to combine with Brussels sprouts. Microwave, covered, on HIGH for 4-6 minutes, or until the dip is hot and bubbly.
• Remove from the microwave and stir. Serve immediately with pita chips or fresh vegetable slices.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
• Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
• Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Steps:

• Bring a large pan of salted water to the boil, add the sprouts and cook for 3-4 mins until slightly tender. Drain and rinse under cold water.
• Meanwhile, very gently fry the onions in the oil and half the butter for about 10 mins until soft. Add the garlic and stock cube and cook for 2 mins, stirring, until everything is combined. Remove from the heat.
• Roughly chop the sprouts by hand or in a food processor, then stir them in with the onions and the rest of the butter, along with the double cream and nutmeg. Put back on the heat and cook until the cream is bubbling. Season to taste. Toss in the chestnuts and sprinkle over a little extra nutmeg to serve.