Recipes Included On This Page Brie with Sun-Dried Tomatoes Brussels Sprouts with Brown butter & Pecans Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * BRIE WITH SUNDRIED TOMATOES Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. Brie -- chilled 2 tablespoons fresh parsley leaves 2 tablespoons freshly grated Parmesan cheese 4 sundried tomatoes -- in oil, minced. drain, reserve 1 tablespoon oil 6 cloves garlic -- minced and mashed to a paste 1 teaspoon dried basil Crackers Remove rind from the cheese and place on a serving plate. In a small bowl, combine parsley, Parmesan cheese, sundried tomatoes, garlic and Add reserved oil and combine well. Spread mixture over Brie and let stand for one hour before serving. Note: If doubling this recipe, do not double the garlic. Submitted to FareShare by Chef Alice - ChefAlice@aol.com Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brussels Sprouts with Brown butter & Pecans Recipe By : Sides (Melicia Phillips) Serving Size : 4 Preparation Time :0:15 Categories : Vegetables Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint Brussels sprouts 2 tablespoons unsalted butter 1/2 cup chopped pecans -- coarsely chopped 1/2 lemon -- juiced salt and pepper -- to taste Bring 2 quarts of water to a boil. Trim sprouts by cutting off the dry stem and removing any unattractive leaves. Boil sprouts 5-10 minutes, depending on their size, until cooked through. Drain. Cut each sprout in half. Heat a 10-inch saute pan over high heat. Add the butter. When it just starts to brown, add sprouts, pecans, lemon juice, salt, and pepper. Toss rapidly until heated through and serve at once. - - - - - - - - - - - - - - - - - -