Quote:
Originally Posted by soso  Darn it!
So it's just me then.......I have long wondered why some of the things on your list were on a free list.... some of them would be ok for me in small doses, but cabbage and brussels.. eek.... I have to have 2-3 units for a decent (me sized..hee hee)portion... how unfair is that?
I once asked my nana to cook a whole giant panful just for me, which caused all kinds of merriment amongst the adults.... |
For those of you who don't like Brussell Sprouts, you should try my recipe. I place some brussell sprouts in a pot and then fill it up with water.....I mean fill it close to the top. Now I cook the brussell sprouts until they are soft. To find out when they are soft, I usually taste one. Once they are all soft, I remove them from the stove and drain out the water. Once the water is drained, I then add a small amount of corn oil like Mazola, although light olive oil seems to work also. Once I've added a small amount of corn oil (don't add so much oil so that the sprouts float), I then add some garlic salt. Once I've added the garlic salt, I then cover the pot and shake. You might want to keep the garlic salt on hand to sprinkle on the sprouts after you've finished.
This corn oil and garlic salt can be used for most green vegetables. It's the Italian way to season vegetables.
