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Our best Brussels sprouts recipes include holiday side dishes, crunchy salads and main courses that feature sprouts. ... this ham and Brussels sprout side is a real crowd-pleaser. The ham takes a ...
Harvest Bowls with Brussels Sprouts. These grain bowls are filled with everything the season has to offer, including crisp apples and fall veggies, like roasted sweet potato and Brussels sprouts.
Hearty Brussels sprouts pair nicely with salty bacon and onions in this quick Thanksgiving side dish for two. A sweet balsamic glaze makes a nice complement drizzled over the top, but it's not ...
Black forest gateau trifle • Sautéed sprouts with almonds and lemon • Maple and cayenne roasted parsnips • Roast pork with pear gravy 21/12/2013 Joe Pasquale: Fill four sherry glasses using a Valencia Slow roast leg of lamb with braised peas • Ham hock and parsley terrine • Mulled cider • Chocolate honeycomb mousse cake 22/12/2013
In a large bowl, toss the cabbage with the toasted pine nuts and cranberries. In a small skillet, heat the remaining olive oil. Add the garlic and cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the brussels sprouts and toss, then add the dressing and toss again.
Parma ham or "Prosciutto di Parma " and Parmo — the city of Parma, Emilia-Romagna; Paupiettes de Volaille Florentine — a French roulade named after the city of Florence; Saltimbocca alla Romana — the city of Rome; Sopressa Vicentina — salami from the city of Vicenza, Veneto; Spaghetti bolognese — the city of Bologna, Emilia-Romagna
Add the Brussels sprouts and cook until the sprouts are tender and can be easily pierced with a paring knife, 10 to 12 minutes. Drain and dry thoroughly with a clean kitchen towel or paper towels.
Elimination Challenge: The chefs were treated to a culinary trip to Parma, the home of Parmigiano-Reggiano cheese and Prosciutto di Parma ham. After their tour, each contestant was responsible for serving a two-course Italian dinner highlighting Parma's two signature products. The guest judge for the challenge was chef Evan Funke.