Brussels Sprout Souffle With Corned Beef Recipe - Cooking Index
Brussels Sprout Souffle With Corned Beef Recipe - Cooking Index
| 7 oz | 198g | Noodles |
| 18 oz | 511g | Brussels sprouts - fresh or |
| Frozen | ||
| 8 oz | 227g | Corned beef - canned |
| 2 oz | 56g | Onions (small) |
| 1 teaspoon | 5ml | Oil |
| 5/8 cup | 148ml | Milk |
| Cornstarch | ||
| Paprika sweet | ||
| 1 | Velveeta chunk | |
| Pepper black | ||
| 1 1/2 cups | 355ml | Water |
1. Cook the noodles as directed for 7-10 minutes.
2. Clean the Brussels sprouts and saute in a little salted water for 5 minutes
3. Cut the corned beef into big chunks. 4. Peel onion and cut into thin stripes.
5. Drain noodles. Heat oil in a Teflon skillet; fry the onion and the corned beef in it and take it out.
6. For the sauce mix the milk with the water and bring to a boil; add cornstarch and season to taste; stirring well.
7. Put noodles, corned beef-mix and Brussels sprouts in a greased souffle pan.
8. Pour the sauce over all and cut the cheese into little chunks
Translated by Brigitte Sealing
Source:
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