2 lb brussel sprouts
4 oz bacon
2 garlic cloves, chopped
1/2 cup ale
A Recipe for
Brussel Sprouts With Beer
He was a very valiant man who first adventured on eating oysters. |
| James I |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
This Recipe for Brussel Sprouts With Beer is one of thousands in the Recipes-to-go Drink Cookbook.
Great food is like great sex. The more you have the more you want. |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Brussel Sprouts With Beer from the recipe cookbook of Recipes-to-go (Drink)
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Food Tip |
Avoid fruit and nuts. You are what you eat. |
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Trim brussel sprouts of limp leaves, then cut an 'X' in the base of
each stalk. Bring a large pan of water to a boil, add sprouts and
back back to a boil. Boil 1 minute, then drain and run cold water
over until cool. Cut sprouts in half.
In separate skillet, saute bacon 3 minutes. Add garlic and saute til
bacon is crisp. Add sprouts and saute til warmed through. Pour in
beer and bring to a boil. Simmer till sprouts are crisp-tender, about
3 minutes. Season with salt and pepper.
Place in gratin dish and reheat, covered at 350F for 10 minutes or
till hot. Or leave in skillet and reheat in it. SERVES: 8 SOURCE: Lucy
Waverman's Fast & Fresh column in the Toronto Sun
Serves: 8
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