WILD RICE BRUSSELS SPROUTS AND SMOKED GOUDA SALAD
I tried to re-create (copy cat) this side dish I found at Costco and can't find any more. With smoked gouda and roasted brussels sprouts, you can't go wrong! Love this dish.
Provided by soveria
Categories Free Of...
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice according to package directions.
- In large saute pan, heat olive oil on medium. Add brussels sprouts, season with salt and pepper to taste, and saute until tender and lightly browned, 8-10 minutes.
- In a bowl, stir cooked rice, sprouts, and all other remaining ingredients. Mix until cheese is melted and everything is nicely mixed. If too thick, add a little water to thin it out. Season with more salt and pepper, if needed.
- Serve warm/right away, 3/4 cup per person.
Nutrition Facts : Calories 269.5, Fat 12.4, SaturatedFat 3.4, Cholesterol 16.1, Sodium 158.8, Carbohydrate 33.5, Fiber 4.5, Sugar 12, Protein 9.7
SMOKED GOUDA BRUSSELS SPROUTS GRATIN
Make and share this Smoked Gouda Brussels Sprouts Gratin recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly grease/spray a casserole dish.
- In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
- While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
- Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
- Add cream to saucepan; stir.
- Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
- Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
- In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
- Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.
ROASTED BRUSSELS SPROUTS WITH POTATOES AND BACON
This is a great vegetable dish if you like Brussels. I liked them, but hated the smell of the house after cooking them the usual way. I ran across this recipe in a magazine and thought that maybe they wouldn't smell so bad if they were roasted. I was right! These are yummy....even if you don't like Brussels. Give 'em a try! I know onions would work in place of shallots, especially a sweet onion. Also, I couldn't find baby Yukons, so cut mediums in pieces about the size of the Brussels.
Provided by softshellcrab
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 deg.
- Combine the potatoes, Brussels sprouts, shallots and bacon in large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again.
- Transfer to a 10 x 15 Pyrex dish and roast (I used my non-stick roasting pan), stirring every 15 minute until the veggies are tender and well browned (35 to 40 min.).
- Combine melted butter and lemon juice in a small bowl and pour over veggies and toss to coat.
- Serve immediately.
BRUSSELS SPROUT SALAD WITH SMOKED GOUDA, PECANS, AND DRIED CHERR
Make and share this Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 45m
Yield 1 Bowl, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
- 2. Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.
- HOW TO SLICE BRUSSELS SPROUTS.
- You can use the slicing disk of your food processor or slice the sprouts with a chef's knife. Follow these steps to do the latter safely and quickly. 1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end. 2. SLICE: With the flat surface on the cutting board, thinly slice each half.
Nutrition Facts : Calories 233.2, Fat 19.7, SaturatedFat 4.5, Cholesterol 16.2, Sodium 183.2, Carbohydrate 10.2, Fiber 3.8, Sugar 2.7, Protein 7.3
SMOKY BRUSSELS SPROUT GRATIN
There are two cheeses in this gratin: smoked Gouda in the sauce and salty aged Gouda sprinkled on top. Other melting cheeses, such as Gruyere and fontina, won't have the same smoky flavor but are good alternatives to the smoked Gouda; on top, try freshly grated Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium-high and bring to a boil, whisking often. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. Season with coarse salt and pepper. Remove from heat. Add smoked Gouda and stir until melted.
- Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes. Drain and transfer to an 8-cup (8-by-12-inch) baking dish.
- Assemble the gratin: Pour bechamel over brussels sprouts and sprinkle with aged Gouda and a pinch of smoked sea salt. Bake, uncovered, until bubbling and golden, about 25 minutes.
GOUDA SPINACH SALAD
Years ago, our local paper published a book called "Five Star". This recipe is definately that!!
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the bacon and drain. Crumble and toss with the cheese in a small bowl.
- Combine vegetable oil, lemon juice, garlic, salt, mustard and pepper in a small jar.
- Place spinach in a large bowl and toss with mushrooms, green onion and bacon cheese mixture. Toss with salad dressing.
Nutrition Facts : Calories 84.1, Fat 4, SaturatedFat 1.3, Cholesterol 5.4, Sodium 389.5, Carbohydrate 9.7, Fiber 2, Sugar 1.8, Protein 4.4
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