|
|
Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
|
Posts:
202
|
Posted:
Dec 10, 2007 6:17 AM
|
I buy smaller ones with tight leaves, trim off the stems, and steam them. We dip them in blue cheese dressing.
|
|
|
Posts:
869
|
Posted:
Dec 8, 2007 9:42 PM
|
A convert, I'm so pleased! The more people that use up the stock of those little trimmed heads in the cute little plastic cups, the better. Maybe your local grocer will begin stocking the REAL, fresh heads. They are heaven, I swear.
Enjoy.
|
|
|
Posts:
17
|
Posted:
Dec 8, 2007 5:31 PM
|
Thanx everyone for your posts and methods of cooking these little nuggets. I will probably try them all! Happy eating!
|
|
|
Posts:
17
|
Posted:
Dec 8, 2007 5:27 PM
|
> I am so glad that you asked about brussels sprouts.
> They have been so very maligned and misunderstood.
> . All the ideas here are very good ways to prepare
> them. Frozen ways are great, fresh ways are great.
> I assume, like me, that finding them fresh, ON A
> A STALK, can be a luxury. But, trust me, those are
> THEE best. Not to blow off the frozen (always
> available) or the little heads already trimmed in a
> cute little plastic cup. Any way you can find them,
> you should give them a go. Another thought, if you
> can find fresh, rinse & halve them, melt half olive
> oil/half butter in a skilet. Add about 1/2 c stock
> (chicken, beef, whatever you like) to the melted
> butter/oil, throw in the halved sprouts, cover and
> "steam" for what, 10 minutes or so. Take the cover
> off and let the moisture evaporate and the halves
> brown and toast a bit. Delicious. I swear.
That sounds divine. Definately going to try these. Thank you..
|
|
|
Posts:
17
|
Posted:
Dec 8, 2007 5:23 PM
|
> They are also perfect for roasting. Just rinse and
> take off any weird looking outside leaves. Cut in
> half, toss on a sheet pan w/some olive oil and salt &
> pepper. Pop in a 450 oven for about 20 minutes.
> When they start to look all toasted and juicy,
> , they're done. Excellent.
Now that's sounds yummy! Thanx
|
|
|
Posts:
57
|
Posted:
Dec 7, 2007 11:43 PM
|
But it was the right answer
Its still rude to tell people that way, especially if they dont know something and they ask for your advice. Nobody is perfect in this world.
Rate this post:
|
|
|
Posts:
93
|
Posted:
Dec 7, 2007 9:29 AM
|
> > Buy a package of frozen brussel sprouts. Follow
> the
> > directions and enjoy.
> >
> > Duh.
>
> well, that was not very nice.....
But it was the right answer.
|
|
|
Posts:
1,965
|
Posted:
Dec 6, 2007 8:36 PM
|
> Jen... exactly. So many people have no idea how very
> tasty those pour little sprouts can be. DUH!! was
> not a useful comment. I like your way as well as any
> of the others. I've learned some stuff here myself.
>
> Everyone has their own preferences, always, but
> everything posted out here as different ideas is
> exactly why we all hook up to this post. Like
> brussel sprouts or not, that's the whole point of
> this board. EVERYONE'S ideas... EXACTLY, Jen...
thanks, and i will try your idea as well. very picky about my sprouts as i am sure you are all. didnt like them until a couple of years ago. now they are a 'veg of the day' at the restaurant.... thanks for your idea!!!
|
|
|
Posts:
869
|
Posted:
Dec 6, 2007 7:54 PM
|
Jen... exactly. So many people have no idea how very tasty those pour little sprouts can be. DUH!! was not a useful comment. I like your way as well as any of the others. I've learned some stuff here myself.
Everyone has their own preferences, always, but everything posted out here as different ideas is exactly why we all hook up to this post. Like brussel sprouts or not, that's the whole point of this board. EVERYONE'S ideas... EXACTLY, Jen...
|
|
|
Posts:
1,965
|
Posted:
Dec 6, 2007 7:42 PM
|
> Buy a package of frozen brussel sprouts. Follow the
> directions and enjoy.
>
> Duh.
well, that was not very nice.....
follow the package directions and on a low temp, mel\t a stick of butter and roasted garlic whisk constintatly...add in some parm cheese and black pepper to taste. bring to a slow boil and pour over sprouts.
|
|
|
Posts:
869
|
Posted:
Dec 6, 2007 7:18 PM
|
I am so glad that you asked about brussels sprouts. They have been so very maligned and misunderstood. All the ideas here are very good ways to prepare them. Frozen ways are great, fresh ways are great. I assume, like me, that finding them fresh, ON A STALK, can be a luxury. But, trust me, those are THEE best. Not to blow off the frozen (always available) or the little heads already trimmed in a cute little plastic cup. Any way you can find them, you should give them a go. Another thought, if you can find fresh, rinse & halve them, melt half olive oil/half butter in a skilet. Add about 1/2 c stock (chicken, beef, whatever you like) to the melted butter/oil, throw in the halved sprouts, cover and "steam" for what, 10 minutes or so. Take the cover off and let the moisture evaporate and the halves brown and toast a bit. Delicious. I swear.
|
|
|
Posts:
607
|
Posted:
Dec 6, 2007 5:39 PM
|
I like to toss them with a little olive oil and coarse salt and then roast them at 400 for about 20 minutes or so. They get nice and crunchy on the outside and stay moist and delicious on the inside.
|
|
|
Posts:
49
|
Posted:
Dec 6, 2007 5:36 PM
|
a little piece of heaven I'd say! only one in my house to eat them as well, but still grow them in my garden every year. They're good like everyone has said, I also steam them with some minced garlic and diced onion, salt and pepper and add crumbled bacon when they're done
|
|
|
Posts:
57
|
Posted:
Dec 6, 2007 5:02 PM
|
I may have to try them roasted. I Love them but then again I Love almost any vegie.
|
|
|
|