2 (10 oz.) pkgs. frozen Brussels sprouts
2 slightly beaten eggs
1 1/2 c. soft bread crumbs (2 slices)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
2 tbsp. butter, melted

Cook Brussels sprouts according to package directions; drain. Cut sprouts into fourths and set aside.

Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in sprouts.

Transfer to a 1 1/2-quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts. Bake uncovered in a 350 degree oven for 35 minutes.

Makes 6-8 servings. --www.cooks.com.

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place thebrussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese.

Serves 4. --www.101cookbooks.com.

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden.

Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Servings: Serves 2 or 3 as a side dish. --www.epicurious.com.

1 1/2 pound fresh Brussels Sprouts
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
Salt & freshly ground pepper to taste

Trim off the stems and remove any limp leaves from the Brussels Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking.

Heat a large frying pan and add the olive oil (remember, hot pan before the oil keeps food from sticking) garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanced, drained Brussels Sprouts. Saute a few minutes until they are cooked to your liking. Add the vinegar and toss so that all the sprouts ae coated with the vinegar. Add the butter and salt and pepper to taste and toss again. --www.cdkitchen.com.

 

2 lb Brussels sprouts, trimmed
3 tablespoons unsalted butter, softened

Cook Brussels sprouts in a large pot of boiling salted water until just tender, 8 to 10 minutes.

Drain in a colander and toss with butter and salt and pepper to taste. --www.epicurious.com

.

Phil stopped by to share this recipe, "Here is a soup that I invented using brussels sprouts."Brussel Sprouts, Potato & Blue Cheese Soup

1/2 onion - finely chopped
1 tsp crushed garlic
1 tsp crushed ginger
1 tbsp olive oil
2-1/2 cups milk - warmed
2 cups chopped cooked brussels sprouts
1-1/2 cups chopped cooked potatoes
1 tbsp dry sherry
100gm blue cheese
Nutmeg, salt and pepper to taste

Saute onion, garlic & ginger in olive oil for 10 minutes or until onion is soft.
Add the chopped vegetables to the warmed milk and stir to combine.
Add vegetables and milk to onion, garlic and ginger.
Blend to puree.
Add crumbled blue cheese and dry sherry.
Season with nutmeg, salt and pepper to taste.
Re-heat until cheese melts and soup is hot.
Do not boil.

Submitted by lens visitor, Ali Hakala on November 1, 2009. "Very flavorful dip for crackers or vegetables! Freezes well."

1 lb. brussels sprouts
4-5 cloves garlic, chopped
2 cups cooked lima beans
1 1/2 cup milk (preferably raw, or use vegetable broth for vegan option)
2 Tbsp. Italian parsley, fresh
1 Tbsp. oil or butter (med. temp or higher oil if using)
salt & pepper to taste

1. Prepare and blanch brussels sprouts for 2 minutes, remove from water and toss into ice-cold water, drain.
2. Saute garlic and brussels sprouts in oil or butter on medium or medium low. Don't burn oil. That's nasty. Season with salt and pepper.
3. When brussels sprouts are cooked through, add lima beans, then milk or broth. Simmer for 5 minutes. Remove from heat and cool somewhat.
4. Blend thoroughly. Can also add a splash of lemon (better if using broth.)
5. Spoon into serving bowl and garnish with chopped parsley.