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.
Brussels Sprouts and Carrot Hash
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- #4405
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon olive oil
1 1/2 cup chopped onion
2 cloves garlic, finely chopped
1 pound Brussels sprouts, trimmed and finely chopped
1 large carrot, finely chopped
1/4 teaspoon dried thyme
1/2 cup water
1 red bell pepper, seeded and finely chopped
salt, to taste
freshly ground black pepper, to taste
directions
Heat the olive oil in a large skillet over moderate heat. Add the onions and garlic and cook, stirring frequently, for 5 minutes, until softened but not brown.
Add the sprouts, carrot, thyme, and water and simmer over low heat for 5 to 10 minutes, until the water has completely evaporated.
Add the bell pepper, salt, and pepper, and saute an additional minute.
added by
irice
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.
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