Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemon-Poppy Seed Brussels Sprouts
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- #97792
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound Brussels sprouts, trimmed
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon poppy seeds
1/4 cup vegetable stock
1/4 teaspoon sugar
2 tablespoons lemon juice
salt and pepper, to taste
directions
Cut sprouts into quarters. Steam for about 5 minutes or until tender crisp.
In large skillet, heat oil over medium heat; cook Brussels sprouts, garlic and poppy seeds, stirring, for 30 seconds.
Stir in stock, salt, pepper and sugar; cook, stirring occasionally, for 3 minutes or until most of the liquid is evaporated and sprouts are hot and well coated. Sprinkle with lemon juice.
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cookin_ladies
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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