"Dave Smith" > wrote in message
m...
> Melba's Jammin' wrote:
>> I cooked a bunch for dinner last night and have a bunch left over (I
>> cooked them all at once).
>>
>> What can I do with them besides a simple reheat? Soup? I'm thinking
>> about marinating them with a couple other veggies for a marinated veg
>> salad.
>>
>> Whadday think?
>
> I started liking Brussels Sprouts when I discovered that they actually
> taste good when barely cooked, so the idea of re-cooking them doesn't
> sound like a good one to me. However, after reading here about them being
> good when roasted, perhaps you could try roasting them enough to heat them
> through.

If they are cooked till mushy, then soup is their only hope.




* Exported from MasterCook *

Vegetables: Brussels Sprouts And Onions With Dill

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tblsp oil
6 small white onions, about 1 inch in diameter --
peeled & quartered
12 Brussels sprouts, trimmed -- quartered lengthwise
1/4 cup water
1 teaspoon sugar
1 teaspoon minced fresh dill & 2 sprigs for garnish

In a heavy 10 inch skillet, heat oil over moderately high heat until hot but
not smoking and saute onions and Brussel sprouts, stirring until onions
begin to turn golden, about 1 1/2 minutes.

Add water, sugar and salt & pepper to taste and cook, covered, over
moderately low heat until veggies are just tender, about 3 minutes. If any
liquid remains, boil mixture until nearly all liquid is evaporated and stir
in minced dill.

Garnish with dill sprigs.

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