3 cup brussel sprouts
1 cup chopped leeks
1/2 cup chopped sweet red peppers
2 tbsp butter
2 tbsp safflower oil
1 tbsp soy sauce
1/2 cup parsley
1 cup grated cheddar cheese
A Recipe for
Brussel Sprouts Pasta
Vengeance is a dish that can be eaten colld. |
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This Recipe for Brussel Sprouts Pasta is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Food Tip |
This is a recipe for Brussel Sprouts Pasta from the recipe cookbook of Recipes-to-go (Ethnic)
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"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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All sorrows are less with bread. |
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In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Trim the ends off the Brussel sprouts and steam the sprouts in boiling
water until just tender. Drain. Heat butter and oil and saute leeks.
Add peppers and Brussel sprouts, stirring until just golden on the
edges. Add soy sauce and let stand covered while you cook the pasta.
In a bowl, toss pasta with parsley and grated cheese. Add the cooked
vegetables and serve immediately while hot.
From: The Cook's Garden catalog, Spring/Summer 1993 (page 88)
Serves: 1
Brussel Sprouts Pasta Recipe brought to you by Recipes To-Go