Sides.Honey-MustardBrusselsSprouts History
Show minor edits - Show changes to output
June 25, 2012, at 12:15 AM
by -
Changed lines 14-15 from:
Servings: 4
to:
Servings: 4\\
Attach:Honey-MustardBrusselsSprouts.jpg
Attach:Honey-MustardBrusselsSprouts.jpg
March 24, 2012, at 02:20 AM
by -
Deleted lines 30-35:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Eurydice]] — [-18 March 2012, 16:02-]
>>messageitem<<
This is the straight Poached Salmon with Cucumber-Dill Sauce (P1,P2,P3) Is it lbssiope to have too many books? blog for anyone who wants to act out out most this topic. You note so often its most wearing to fence with you (not that I real would want…HaHa). You definitely put a new protract on a content thats been graphical most for eld. Pleasant choke, simply majuscule!
>><<
!!!!![[~Eurydice]] — [-18 March 2012, 16:02-]
>>messageitem<<
This is the straight Poached Salmon with Cucumber-Dill Sauce (P1,P2,P3) Is it lbssiope to have too many books? blog for anyone who wants to act out out most this topic. You note so often its most wearing to fence with you (not that I real would want…HaHa). You definitely put a new protract on a content thats been graphical most for eld. Pleasant choke, simply majuscule!
>><<
March 18, 2012, at 11:02 PM
by - Comment added
Added lines 30-36:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Eurydice]] — [-18 March 2012, 16:02-]
>>messageitem<<
This is the straight Poached Salmon with Cucumber-Dill Sauce (P1,P2,P3) Is it lbssiope to have too many books? blog for anyone who wants to act out out most this topic. You note so often its most wearing to fence with you (not that I real would want…HaHa). You definitely put a new protract on a content thats been graphical most for eld. Pleasant choke, simply majuscule!
>><<
January 12, 2008, at 05:10 AM
by -
Changed line 25 from:
Combine water and bouillon granules in a medium saucepan, bring to a boil.\\
to:
Combine water and bouillon granules in a medium saucepan, bring to a boil.\\
December 03, 2007, at 11:13 PM
by -
Added lines 1-29:
Name: Honey-Mustard Brussels Sprouts\\
Key Ingredient: brussels sprouts\\
Preparation: simmer\\
Cuisine: American\\
Source: Cooking Light '88\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :25\\
Elapsed Time: :40\\
Occasion: Thanksgiving\\
Servings: 4
1 pound fresh brussels sprouts\\
1-1/2 cups water\\
1 teaspoon chicken-flavored bouillon granules\\
2 tablespoons honey\\
2 teaspoons Dijon mustard\\
2 teaspoons lemon juice
Remove any discolored leaves from brussels sprouts. Cut off stem ends,
and wash sprouts thoroughly. Cut a shallow X in the base of each sprout.
Combine water and bouillon granules in a medium saucepan, bring to a boil.\\
Add brussels sprouts, and return to a boil. Cover, reduce heat,
and simmer 8 minutes or until brussels sprouts are tender. Drain.\\
Combine honey, mustard, and lemon juice, pour over sprouts, and toss
lightly to coat well.
Key Ingredient: brussels sprouts\\
Preparation: simmer\\
Cuisine: American\\
Source: Cooking Light '88\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :25\\
Elapsed Time: :40\\
Occasion: Thanksgiving\\
Servings: 4
1 pound fresh brussels sprouts\\
1-1/2 cups water\\
1 teaspoon chicken-flavored bouillon granules\\
2 tablespoons honey\\
2 teaspoons Dijon mustard\\
2 teaspoons lemon juice
Remove any discolored leaves from brussels sprouts. Cut off stem ends,
and wash sprouts thoroughly. Cut a shallow X in the base of each sprout.
Combine water and bouillon granules in a medium saucepan, bring to a boil.\\
Add brussels sprouts, and return to a boil. Cover, reduce heat,
and simmer 8 minutes or until brussels sprouts are tender. Drain.\\
Combine honey, mustard, and lemon juice, pour over sprouts, and toss
lightly to coat well.