This looks like an interesting recipe but how does one shred brussel sprouts
?. Just slice them thinly or unwrap all the layers - that seems like way to
much work.

1/2 pound bacon
1/4 cup butter
2/3 cup pine nuts (I'm using almonds)
2 pounds brussel sprouts cord and shredded
3 green onions
salt & pepper

Place bacon in a lage, deep skillet. Cook over medium heat. Reserve 2
tablespoons of the grease, add butter, and pine nuts. Cook till brown then
add brussel sprouts and green onions. Cook over medium heat until brussel
sprouts are wilted and tender. Stir in crumbled bacon just before serving.


Elaine

elaine wrote:
>
> This looks like an interesting recipe but how does one shred brussel sprouts
> ?. Just slice them thinly or unwrap all the layers - that seems like way to
> much work.
>
> 1/2 pound bacon
> 1/4 cup butter
> 2/3 cup pine nuts (I'm using almonds)
> 2 pounds brussel sprouts cord and shredded
> 3 green onions
> salt & pepper
>
> Place bacon in a lage, deep skillet. Cook over medium heat. Reserve 2
> tablespoons of the grease, add butter, and pine nuts. Cook till brown then
> add brussel sprouts and green onions. Cook over medium heat until brussel
> sprouts are wilted and tender. Stir in crumbled bacon just before serving.
>
> Elaine

I would take it to mean cut them in half and take out the core and
slice them thinly....hth...Sharon

On Sun 16 Apr 2006 05:51:48a, Thus Spake Zarathustra, or was it elaine?

> This looks like an interesting recipe but how does one shred brussel
> sprouts ?. Just slice them thinly or unwrap all the layers - that seems
> like way to much work.
>
> 1/2 pound bacon
> 1/4 cup butter
> 2/3 cup pine nuts (I'm using almonds)
> 2 pounds brussel sprouts cord and shredded
> 3 green onions
> salt & pepper
>
> Place bacon in a lage, deep skillet. Cook over medium heat. Reserve 2
> tablespoons of the grease, add butter, and pine nuts. Cook till brown
> then add brussel sprouts and green onions. Cook over medium heat until
> brussel sprouts are wilted and tender. Stir in crumbled bacon just
> before serving.
>
>
> Elaine

Just slice them thinly. I sometimes do this to make a sprouts "coleslaw".


--
Wayne Boatwright @¿@¬
_____________________

elaine wrote:
> This looks like an interesting recipe but how does one shred brussel sprouts

Shred with a sharp chefs knife... if you search back a bunch of years
you'll find my "caviar of cole slaw" recipe made with Brussels sprouts.

Sheldon

Wayne Boatwright wrote on 16 Apr 2006 in rec.food.cooking

> Just slice them thinly. I sometimes do this to make a sprouts
> "coleslaw".
>
>

Post said recipe please...Thanks.

--
-Alan

On Sun 16 Apr 2006 07:10:35a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> Wayne Boatwright wrote on 16 Apr 2006 in rec.food.cooking
>
>> Just slice them thinly. I sometimes do this to make a sprouts
>> "coleslaw".
>>
>>
>
> Post said recipe please...Thanks.

I use sprouts in two slaw recipes...


* Exported from MasterCook *

Sprouts Coleslaw

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : salads and salad dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Brussels Sprouts
1/2 Cup Red Cabbage -- shredded
1 Carrot -- shredded
Dressing
1/3 cup Mayonnaise -- (Helman's)
1 Tablespoon Vinegar -- cider or malt variety
2 Teaspoons Granulated Sugar
2 Teaspoons Onion -- grated
1/2 teaspoon Salt
1/2 Teaspoon Yellow Mustard Seed -- crushed in a mortar
1/4 Teaspoon Celery Seed -- bruised in a mortar
1/4 Teaspoon Black Pepper -- freshly cracked

Prepare the dressing by whisking all the ingredients together. Let stand,
covered, in the refrigerator overnight.

Early on the day you wish to serve it, combine the Brussels sprouts,
cabbage, and carrot. Pour dressing over the vegetables and mix
thoroughly. Trasnfer to a covered bowl and refrigerate at least 2-3
hours, or as long as 24 hours before serving, mixing again as often as you
think of it.

---------------------------------------------------------------------------

* Exported from MasterCook *

Cranberry-walnut Sprouts Slaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Mayonnaise
1 tb Honey-mustard
1 tb Honey
1/4 ts Black pepper
1/2 ts Salt
1/4 ts Celery seed
4-5 c Shredded Brussels sprouts
1/3 c Coarsley chopped walnuts
1/4 c Finely chopped celery
1/4 c Finely chopped onion
1/4 c Finely chopped red pepper
1/4 c Dried cranberries

In a small bowl stir together mayonnaise, honey-mustard, honey, black
pepper, salt, and celery seed.

In a large mixing bowl combine Brussels sprouts, walnuts, celery, onion,
red pepper, and cranberries. Add mayonnaise mixture to cabbage mixture
and toss to coat. Cover and chill at least 4-5 hours prior to serving.

--
Wayne Boatwright @¿@¬
_____________________

elaine wrote:
> This looks like an interesting recipe but how does one shred brussel sprouts
> ?. Just slice them thinly or unwrap all the layers - that seems like way to
> much work.
>
> 1/2 pound bacon
> 1/4 cup butter
> 2/3 cup pine nuts (I'm using almonds)
> 2 pounds brussel sprouts cord and shredded
> 3 green onions
> salt & pepper
>
> Place bacon in a lage, deep skillet. Cook over medium heat. Reserve 2
> tablespoons of the grease, add butter, and pine nuts. Cook till brown then
> add brussel sprouts and green onions. Cook over medium heat until brussel
> sprouts are wilted and tender. Stir in crumbled bacon just before serving.
>
>
> Elaine
>
>

As several people here have suggested actual 'shredding' by hand or a
food processor, i usually cut the Brussels sprout into quarters, 4
pieces, simpler and faster than shredding, at least by hand.
---
JL

On Sun 16 Apr 2006 11:47:58a, Thus Spake Zarathustra, or was it ?

> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>>
>> Sprouts Coleslaw
>
>> 2 Teaspoons Granulated Sugar
>
> Sound good, recipe given to purchasing agent, wife. But I think I'll
> cut the sugar down a bit. We find so many slaw dressings are too
> sweet.
>

I do, too. Try 1 teaspoon first. It does need a bit of sweetness.

--
Wayne Boatwright @¿@¬
_____________________

On Sun 16 Apr 2006 09:30:16a, Thus Spake Zarathustra, or was it Joseph
Littleshoes?

> elaine wrote:
>> This looks like an interesting recipe but how does one shred brussel
>> sprouts ?. Just slice them thinly or unwrap all the layers - that
>> seems like way to much work.
>>
>> 1/2 pound bacon
>> 1/4 cup butter
>> 2/3 cup pine nuts (I'm using almonds)
>> 2 pounds brussel sprouts cord and shredded
>> 3 green onions
>> salt & pepper
>>
>> Place bacon in a lage, deep skillet. Cook over medium heat. Reserve
>> 2 tablespoons of the grease, add butter, and pine nuts. Cook till
>> brown then add brussel sprouts and green onions. Cook over medium heat
>> until brussel sprouts are wilted and tender. Stir in crumbled bacon
>> just before serving.
>>
>>
>> Elaine
>>
>>
>
> As several people here have suggested actual 'shredding' by hand or a
> food processor, i usually cut the Brussels sprout into quarters, 4
> pieces, simpler and faster than shredding, at least by hand.
> ---
> JL
>

Well, yes, quartered is easier and cooking more uniform; however, it really
depends on the recipe and the desired result. For most recipes I usually
just halve them; however, shredded produces a much different dish that one
sometimes wants. I never cook them whole, as the outside is mushy by the
time the interior is tender.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Sun 16 Apr 2006 09:30:16a, Thus Spake Zarathustra, or was it Joseph
> Littleshoes?
>
>> elaine wrote:
>>> This looks like an interesting recipe but how does one shred brussel
>>> sprouts ?. Just slice them thinly or unwrap all the layers - that
>>> seems like way to much work.
>>>
>>> 1/2 pound bacon
>>> 1/4 cup butter
>>> 2/3 cup pine nuts (I'm using almonds)
>>> 2 pounds brussel sprouts cord and shredded
>>> 3 green onions
>>> salt & pepper
>>>
>>> Place bacon in a lage, deep skillet. Cook over medium heat. Reserve
>>> 2 tablespoons of the grease, add butter, and pine nuts. Cook till
>>> brown then add brussel sprouts and green onions. Cook over medium heat
>>> until brussel sprouts are wilted and tender. Stir in crumbled bacon
>>> just before serving.
>>>
>>>
>>> Elaine
>>>

Worked out well and even people who didn't like veggies were impressed! I
wasn't sure about the coring, but took the time to do that and shredded with
a sharp knive. I would make this again!

Ekaube

On Sun 16 Apr 2006 06:45:55p, Thus Spake Zarathustra, or was it elaine?

> Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Sun 16 Apr 2006 09:30:16a, Thus Spake Zarathustra, or was it Joseph
>> Littleshoes?
>>
>>> elaine wrote:
>>>> This looks like an interesting recipe but how does one shred brussel
>>>> sprouts ?. Just slice them thinly or unwrap all the layers - that
>>>> seems like way to much work.
>>>>
>>>> 1/2 pound bacon
>>>> 1/4 cup butter
>>>> 2/3 cup pine nuts (I'm using almonds)
>>>> 2 pounds brussel sprouts cord and shredded
>>>> 3 green onions
>>>> salt & pepper
>>>>
>>>> Place bacon in a lage, deep skillet. Cook over medium heat.
>>>> Reserve 2 tablespoons of the grease, add butter, and pine nuts. Cook
>>>> till brown then add brussel sprouts and green onions. Cook over
>>>> medium heat until brussel sprouts are wilted and tender. Stir in
>>>> crumbled bacon just before serving.
>>>>
>>>>
>>>> Elaine
>>>>
>
> Worked out well and even people who didn't like veggies were impressed!
> I wasn't sure about the coring, but took the time to do that and
> shredded with a sharp knive. I would make this again!
>
> Ekaube

I'm so glad it was a hit! If the sprouts are small I don't core them, but
if large I do. It's not as daunting as task as it seems at first.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Sun 16 Apr 2006 06:45:55p, Thus Spake Zarathustra, or was it elaine?
>
>>>>
>> Worked out well and even people who didn't like veggies were impressed!
>> I wasn't sure about the coring, but took the time to do that and
>> shredded with a sharp knive. I would make this again!
>>
>> Ekaube
>
> I'm so glad it was a hit! If the sprouts are small I don't core them, but
> if large I do. It's not as daunting as task as it seems at first.
>
> --
> Wayne Boatwright @¿@¬

Just looked at my sig.. and thought who the hell is Ekaube............way
too much wine.

But not a bad 'new name'

Ekaube................. aka elaine

On Sun 16 Apr 2006 07:00:19p, Thus Spake Zarathustra, or was it elaine?

> Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Sun 16 Apr 2006 06:45:55p, Thus Spake Zarathustra, or was it elaine?
>>
>>>>>
>>> Worked out well and even people who didn't like veggies were
>>> impressed! I wasn't sure about the coring, but took the time to do
>>> that and shredded with a sharp knive. I would make this again!
>>>
>>> Ekaube
>>
>> I'm so glad it was a hit! If the sprouts are small I don't core them,
>> but if large I do. It's not as daunting as task as it seems at first.
>>
>> --
>> Wayne Boatwright @¿@¬
>
> Just looked at my sig.. and thought who the hell is
> Ekaube............way too much wine.
>
> But not a bad 'new name'
>
> Ekaube................. aka elaine

LOL! I thought you had decided on a new "handle". :-)

--
Wayne Boatwright @¿@¬
_____________________