Try this Brussels Sprouts in Wine recipe, or contribute your own.
Suggest a better descriptionIn a large bowl full of lightly salted water, soak the sprouts for 10 minutes to clean them, then rinse under running water. Trim off and discard any tough outer leaves. Cut each sprout in half lengthwise, and then thinly slice them crosswise. In a large skillet, melt the butter over medium-high heat. Saute the sprouts until they begin to turn golden, then add the salt, pepper and wine and cook for about 4 minutes more, or until barely limp (the wine will change the cooking method from sauteing to steaming). Stir in the lemon juice, taste for seasoning, and serve immediately. This recipe yields 6 to 8 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6203 broadcast 02-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 6 servings | ||
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Calories: 410 | ||
Calories from Fat: 410 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.1g | 61 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 122.1mg | 38 % | |
Sodium 6.6mg | 0 % | |
Potassium 27.3mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 410
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