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This recipe came to me in a dream. I woke up salivating, craving creamy and crunchy stuffed Brussels sprouts. I had wondered if I read it somewhere so I spent a few hours Googling. Nope. This was divine intervention. They Gods brought me some nocturnal inspiration and wanted me to share this recipe with the masses.
  • 15 very large Brussels Sprouts
  • 1 Cup Whole Milk Ricotta
  • 1 Cup Parmesan, shredded
  • ½ Cup Panko Bread Crumbs
  • 3 Cloves Garlic, minced
  • 1 Tablespoon dried Thyme
  • 1 Tablespoon dried Basil
  • 1 Teaspoon dried Marjoram
  • 1 Teaspoon dried Sage
  • 1 Teaspoon Sea Salt
  • A Pinch of Pepper
  • Olive Oil
See full instructions on : cookingstoned.tv

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