Anyone have a good carrot recipe for a side dish?

Anything similar...brown sugar or honey glazed, copper pennies, etc. Thanks for the help.Anyone have a good carrot recipe for a side dish?
This is my favorite so sweet and good.





Easy Brown Sugar Glazed Carrots





Carrots are cooked with brown sugar and butter, resulting in a sweet, flavorful brown sugar glaze.


INGREDIENTS:


16 ounces baby carrots


2 tablespoons butter


1/3 cup brown sugar, packed


1 cup water


dash salt


pepper, to taste


PREPARATION:


In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.Anyone have a good carrot recipe for a side dish?
Beer Glazed Carrots





all measurements are approx


4 cups baby carrots


1 cup beer


1/2 cup brown sugar


1/4 cup butter


Cook carrots in butter over medium for 5 min


Add brown sugar


pour in beer


cook until carrots are soft and beer has reduced and sugar has carmelized
CREOLE CARROTS





1 lb. Carrots, fresh


Salt


1/4 c. Butter or margarine


1/2 c. Dark brown sugar


1 can (6oz.) frozen concentrated Orange juice


1 pinch Cinnamon





Scrape carrots and cut up. Cook until crisp-tender in boiling salted water; drain. In same saucepan, melt butter; add brown sugar and orange juice concentrate, blending thoroughly. Add carrots and cinnamon; heat for a few minutes, tossing carrots gently to coat.
Carrot salad.





Shredded carrot, mayo and sultanas.
I've made the brown sugar kind. Pretty tastey.





Here's the recipe: http://allrecipes.com/Recipe/Balsamic-Gl鈥?/a>
Coarsely shredded carrots, steamed, add knob of butter and a bloop of marmalade. Easy-peasy and different - also fast to prepare [shreds cook in just a few minutes]. Alternate seasonings with the butter: sprinkle of nutmeg, rosemary or basil...if sweet isn't what you want. Bon appetit!
http://allrecipes.com/Recipe/Carrot-Souf鈥?/a>


http://allrecipes.com/Recipe/Buttery-Coo鈥?/a>


http://allrecipes.com/Recipe/Whipped-Car鈥?/a>


http://allrecipes.com/Recipe/Candied-Car鈥?/a>


http://allrecipes.com/Recipe/Carrots-and鈥?/a>
toffee glazed carrot is great, it just means that you cook as normal and then add sugar and butter to the mix and let it cook till a toffee consistency is there

Tell Me Your Favorite Meal or Side Dish + the Recipe!!?

Well the Title says it all!!Tell Me Your Favorite Meal or Side Dish + the Recipe!!?
I can't choose just one - so heres some of my favorites.





Jumbo Pizza Loaf


1 loaf french bread


3/4 lb ground beef


1/3 c. parmesan cheese


1/4 c. finely chopped onion


3 tomatoes, sliced thin


5 slices sharp processed cheese, halved


1 t. salt


1/2 t. oregano


1 (6oz) can tomato paste


dash of pepper


**cut load in half lengthwise. combine meat, parmesan cheese, onion, seasonings, and tomato paste. spread evenly on each half loaf. broil about 5'; from heat for 12 minutes or until meat is done. top with tomato and cheese slices, broil just until cheese begins to melt. (great for kids %26amp; let them help make it..they love it)





Raw Vegetable Pizza


2 cans crescent rolls - press into oblong pan. Bake 10 minutes at 400 degrees. let cool


beat:


2 (8oz) pkgs cream cheese


1 c. mayonnaise


1pkg hidden valley ranch dressing mix


spread over crusts top with finely chopped vegetables


broccoli


cauliflower


radishes


green pepper


tomato


carrots


green onion.


(simple yet very good)





Spaghetti Pie


6 oz dried spaghetti


8oz ground beef


2 Tbsp. butter or margarine


1/3 c. grated parmesan cheese


2 beaten eggs


nonstick cooking spray


1 c. cottage cheese


1 1/4 c. spaghetti sauce


1/2 c. shredded mozzarella cheese


** 1. cook spaghetti according to the package directions. drain


2. cook the ground beef until mean is brown. drain


3. return the spaghetti to the warm saucepan. toss with butter until butter melts. stir in parmesan cheese %26amp; eggs


4. coat a 9in pie plate with nonstick cooking spray. press spaghetti mixture onto the bottom and up the sides of pie plate to form a crust. spoon cottage cheese onto crust. stir spaghetti sauce into browned beef. spoon over the top of the cottage cheese. sprinkle with mozzarella cheese.


5. bake in a 350 degree oven for 20 - 25 minues or until bubbly.





Cleaning Day Casserole (VERY EASY)


1 lb hamburger


1 lb can chopped tomatoes


1 t. salt


1/2 c. rice


**brown hamburger in a littler shortening. add the tomatoes, salt and rice. cook gently in large skillet, covered, until rice is done and liquid has cooked down.Tell Me Your Favorite Meal or Side Dish + the Recipe!!?
I really like food and one of my favorite dishes is grilled salmon





1/2 cup olive oil


3 tablespoons chopped fresh mint leaves


3 tablespoons fresh lemon juice


1 tablespoon chopped fresh basil leaves


1 garlic clove, minced


Salt and freshly ground black pepper


4 (5 to 6-ounces each) swordfish steaks





Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.





Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.





If your going to make this make sure to plate it nicely.





Hope it comes out nice.
Red Lobster Cheddar Bay Biscuits





2 陆 cups Bisquick baking mix


戮 cup cold milk


4 tablespoons cold butter (1/2 stick)


录 teaspoon garlic powder


1 陆 cups grated cheddar cheese





Bush on Top:


2 tablespoons butter, melted


录 teaspoon dried parsley flakes


陆 teaspoon garlic powder


pinch salt





Directions:


1. Preheat your oven to 400 degrees.





2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 录 teaspoon garlic. Mix by hand until combined, but don't over mix.





3. Drop approximately 录-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.





4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.





5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 陆 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
This is, by far, my absolute most favorite dish ever. It seems fancy, but is actually really easy to make, and great for company, or just when you want to treat yourself. It's best served with rice pilaf, and a nice crusty loaf of bread. I usually serve it with green beans with toasted almonds.





CHAMPAGNE CHICKEN BREASTS





4 whole chicken breasts, halved


Salt %26amp; freshly ground black pepper


5 tbsp. unsalted butter


1/2 c. cognac


3 tbsp. unbleached all-purpose flour


2 tsp. dried tarragon


3 1/2 c. non vintage champagne


1/2 c. heavy or whipping cream





Sprinkle the chicken breast with salt and pepper. Melt the butter in a medium sized Dutch oven over medium high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from pan and set aside.





Pour cognac into the pan, warm it and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes. Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 cup of champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately. Serves 6.
We call if Fideo (even though that's just the name of the pasta) ...





(And I apologize since I've never really paid attention to the amounts ... I just keep tasting until I think it's right.)





First boil Fideo noodles (look in the Mexican section). Set aside.





You can re-use pot. Saute 1/2 of a minced onion in butter (maybe two tablespoons). Once translucent, add garlic, salt and pepper. Add about 1/2 cup of water and one cube of chicken bullion. Once dissolved, lower heat and add noodles back in. Once water is completely absorbed, add shaved Parmesan cheese (not Kraft powder) and let melt, stirring occasionally.





This is a good side dish for steak if it's marinated in a pepper-based concoction.
Chicken %26amp; Rice -





I use boneless chicken breasts, but you can use thighs, legs, whatever you prefer.


You pour a can of Campbell's Beef Consomme and a can of Campbell's French Onion soup in an 11x13 pan. You pour in a can (soup can) of uncooked white rice. Then add probably another 1/2 can of water. Put the chicken parts in on top and place about 1/2 stick of butter -cut in pieces across the top of the chicken. Cover with foil and bake at 350-375 until the rice is fully cooked. The chicken will be cooked as well..





Delicious and it's great as left overs.
Pork Chops and Apple Sauce





take double cut pork chops and tenderize with a fork, set in milk with salt and pepper with enough liquid covering the entire chops let sit for at least an hour.





after at least an hour pull from milk and pad dry season with salt %26amp; pepper. Get a hot cast iron pan going and place chops on the pan for about 4 mins covered turn and cook about another 4 mins. A nice golden brown should occur.





meanwhile get your apple sauce going.





take three apples/ grannies, gala, something hardy, cut and core.





saute a half of a small onion and some garlic - season


add apples and the following to your taste...





clove


cinnamon


apple pie spice


brown sugar


salt


pepper,





pull your chops and let rest a couple of minutes





deglaze with appricot brandy or butterscotch and bring down the heat until tender add a dap of butter a bit of cream





use a cornstarch slurry if your sauce is too thin .





serve a top your pork chops with garlic mash potatoes and baby carrots. YUMMY!!! this is a super easy meal
Spaghetti....I like it with angel hair noddles, mozzarella cheese, and sause.


I also like salads, but with ONLY lettuce and Italian or red wine and vinaigrette dressing.





OHHH and I like fried pepperoni, yummmmm.


:)
I love breakfast. I could eat it 3 times a day. Pancakes, waffles, eggs (of all kinds), grits, etc.





Next Italian (spaghetti/ziti/lasagna)


then Mexican (tamale pie/tortilla casserole/tacos)
Honey Chicken Kabobs. Really good and easy to make. Here is the link for it http://buzz.prevention.com/honey-chicken鈥?/a>





EnJoY!!
NOODLES


boil elbow macaroni


DO NOT DRAIN


pour in 2 to 3 cans tomatoe sauce


add salt


walla

facial care

What's a great, easy, stovetop vegetable recipe for Thanksgiving side dish?

I need something new this year, as a side dish, that can be cooked on the stovetop. Preferrably using 1 or more of the following vegetables: Asparagus, Carrots, Cauliflower, Cabbage, Eggplant, Mushroom, Spinach, Squash, or ZuccchiniWhat's a great, easy, stovetop vegetable recipe for Thanksgiving side dish?
2 medium onions, minced


2-3 stalks celery, chopped fine


2 tablespoons butter


1/2 teaspoon poultry seasoning (I use Bell's)


2 cups chicken broth or turkey broth or vegetable broth


hot water


2 (6 ounce) packages stovetop-style seasoned stuffing mix











Saute onions and celery in butter.


Sprinkle with Bell's seasoning.


Set aside to cool slightly then toss this mixture into your favorite dry stuffing mix.


Heat broth through and set aside.


Read directions on your favorite stuffing mix.


Add enough hot water to the broth to make up the required liquid needed.


(Omit butter the recipe calls for as it was already used to saute vegetable.) Pour over stuffing/vegetables mixture and mix well.


Stuff your chicken or turkey with this or serve as a side dish (after baking in a covered baking dish for 15 minutes at 325F).What's a great, easy, stovetop vegetable recipe for Thanksgiving side dish?
';Glazed Carrot Coins'; - 4 servings





2 tbsp. butter


2 tbsp. brown sugar


2 tbsp. orange juice


1/4 tsp. salt


1/4 tsp. ground ginger


1/8 tsp. ground cinnamon


6 medium carrots; cut into 1/2'; slices





In a small saucepan, melt butter over medium heat. Stir in brown sugar, orange juice, salt, ginger and cinnamon. Add carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.








';Spaghetti Squash Supreme'; - 4 servings





1 large spaghetti squash (about 3 1/2 lbs.)


4 bacon strips; diced


3 tbsp. butter


1 tbsp. brown sugar


1/2 tsp. salt


1/4 tsp. pepper


1/2 cup shredded Swiss cheese





Cut squash in half lengthwise; discard seeds. Place one squash half cut-side down on a microwave-safe plate. Cover and microwave on HIGH for 8 minutes or until easily pierced with a fork, turning once. Repeat with second squash half. When cool enough to handle, scoop out squash, separating strands with a fork; set aside.


In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving drippings. Add the butter, brown sugar, salt and pepper to the drippings. Stir in the squash and bacon; heat through. Remove from heat; stir in cheese just until blended. Serve immediately.








';Wilted Garlic Spinach'; - 4 servings





1 tsp. cornstarch


1 tsp. sugar


2 tbsp. chicken broth


1 tbsp. soy sauce


1/2 tsp. sesame oil


6 garlic cloves; minced


1 tbsp. canola oil


3/4 lb. fresh spinach; trimmed





In a small bowl, combine cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside.


In a small skillet, saute garlic in oil 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir 2 minutes or just until spinach is wilted and coated with sauce. Serve with slotted spoon.








';Asparagus with Cream Sauce'; - 8 to 10 servings





2 cups water


2 lbs. fresh asparagus; trimmed


1/2 cup chopped onion


2 tbsp. butter


2 tbsp. all-purpose flour


1 tsp. garlic powder


1 tsp. lemon-pepper seasoning


1/2 tsp. salt


1 cup chicken broth


1/4 cup minced fresh parsley


2 tbsp. cider vinegar


1 tsp. dill weed


1 cup (8 oz.) sour cream





In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour, garlic powder, lemon-pepper seasoning and salt until blended; gradually stir in broth. Add parsley, vinegar and dill.


Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on serving platter. Top with cream sauce.
I know you prefer one of the above but this is a great recipe for corn.





Saute in 4 T. of butter or margarine some chopped onion and chopped bell pepper any color until tender. Add two cans of corn drained. Heat. Add on large block of cream cheese and just enough milk to thin a little bit. Warm until cream cheese melts in. Salt and pepper to taste. This is delicious.
http://www.cooks.com/
1. boiled asparagus but only to get crispy (about 2 minutes). remove from the pot and top with parmesan cheese.





2. sliced squash, zucchini, onion, and red bell pepper cooked in water and 6 chicken bouillon cubes. season with about 1 1/2 tsp. of cavendar's greek seasoning!





3. boiled cabbage cooked with ham!





4. sauteed mushrooms in garlic butter!





5. carrots and peas cooked in butter and seasonings!
I love this on asparagus.And yes,you can make it on top of the stove too.Just don't let it boil.





Easy Hollandaise Sauce





1/2 cup butter (1/2 cup)


4 large egg yolks


1/2 cup heavy cream (or whipping cream)


2 tablespoons lemon juice


1 teaspoon Dijon mustard





Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.


Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.


Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.


NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Take the carrots boil them with some brown sugar and butter. When they are done drain and then add butter and brown sugar,


Let them melt, and serve. Cauliflower is real good covered with cheese (Cheddar). Saute some mushrooms in olive oil with some garlic and onion. These are some of my favorite's
How about a vegitable that even the KIDS will eat? Try Zucchini BREAD! This bread has a warm and cinnamon taste and also has chocolate chips in it! I LOVED it as a kid! I never knew it was VEGGIES!





Ingredients:





* 11/2 c Flour


* 1/2 tsp Cinnanamon


* 1/2 tsp Nutmeg


* 1/2 tsp Salt


* 1/2 tsp Baking Soda


* 1/4 tsp Baking Powder


* 1 Egg


* 1 c Sugar


* 1/4 c Oil


* 1 c Zucchini (shredded)


* 1 c Chocolate chips





Directions:


Preheat oven to 350 degrees. Mix first 6 ingredients in a small bowel and set aside. Cream egg, sugar and oil in a mixing bowel and add zucchini mixing well. Gradually add flour/spice mixture, making sure everything is thoroughly mixed in. Stir in chocolate chips. Pour into a greased loaf pan and bake in a 350 degree oven for 55 minutes.

I need to bring a side dish or salad to a pot luck? does anyone have any ideas or recipes that are a hit!?

BLACK EYED PEA SALAD


Salad:


4 cups black-eyed peas, cooked and drained


1 cup white onion, small dice


1 1/2 cups red pepper, medium dice


1 cup Kalamata olives, pitted and chopped


2 tablespoons fresh oregano, picked and chopped


1/2 cup flat leaf parsley, picked and chopped





Dressing:


1 1/2 cups extra virgin olive oil


1 lime, zested


2 limes, juiced


2 tablespoons garlic, chopped


1 tablespoon sugar


Salt and fresh ground pepper, to taste


Combine the first 6 ingredients in a large bowl. Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste. Salad is best when made a day ahead.I need to bring a side dish or salad to a pot luck? does anyone have any ideas or recipes that are a hit!?
Here's what you do. I tell everyone that I'm bringing my Grandma's Special Recipe Potato Salad.





The day of the potluck I go to the supermarket and buy a couple of tubs of store brand potato salad. I dump those tubs into a fancy bowl, sprinkle with paprika and garnish with parsley.





When people eat the potato salad they tell me that it's the best potato salad ever and demand the recipe. I say no as it is a secret family recipe that came from Grandma.





Anyway most if not all of of the potato salad is eaten and whatever is leftover someone takes it home.





All it takes is a little power of suggestion and people think they are eating the best potato salad ever.





Rubes!I need to bring a side dish or salad to a pot luck? does anyone have any ideas or recipes that are a hit!?
Broccli salad:


cut broccli in bite size pieces


add some raisins


some sunflower seeds


cooked chopped bacon


grated cheddar cheese





mix: mayo


sugar


vinegar


make to your taste


stir in the broccli mix and it is always a big hit, even kids like it and people who don't normally like broccli
I went to a party, and brought a pasta salad side dish that was a hit. You can serve the pasta warm, or cold.





Ingredients:


Tri-color pasta (cooked)


grated Parmesan cheese


black olives


diced Italian meats (for example, salami)


cubed cheese (for example, mozzarella)


sliced cherry tomatoes


A bottle of salad dressing (Greek or Italian)


salt and pepper to taste





Mix all ingredients, and use as much of or as little of each ingredient as you want- make it your own, and enjoy.
FROG EYE SALAD, ALWAYS A WINNER


HERE'S A RECIPE. ALSO ON THE BOX OF CINI DE PEPE IS ANOTHER RECIPE.





Use Cini de Pepe 48 macaroni, if available. Cook about 1/4 pound in boiling salted water with a little oil until tender. Rinse with cold water. Drain and cool. Mix together:





1 cup sugar


2 tablespoons flour


1/2 teaspoon salt





Gradually stir in 2 beaten eggs and 1 1/2 cups fruit juices (pineapple and orange, etc.). Cook and stir until thickened. Add 1 teaspoon lemon juice. Cool. Drain all fruit well. Any combinations of fruit may be used.





Pineapple chunks or crushed pineapple


Mandarin oranges


Fruit Cocktail


Peaches - Pears


Maraschino cherries for color


Marshmallows





Add a 9 ounce container of Cool Whip and the cooked dressing. Refrigerate overnight.
Easiest side dish ever! It's a side dish version of spinach artichoke dip. There's also a lot of flexibility in amounts.





I use one can of artichokes per 3 pkg of spinach. Then I add low-fat or regular cream cheese. One 8 oz block would be plenty for this amount. Or you could use cream cheese and chives to kick it up a bit. (If I don't use the chive stuff, I like to sautee some scallions and dump in there). salt, pepper and a tiny bit of nutmeg. Voila!





Variations: If you don't mind bacon, add a T or 2 of bacon fat, or even some chopped bacon.





Also, my sister makes this same recipe but she likes to chop in about half a tomato for color. It's good this way too, but if I did that, I'd sautee the tomato along with the scallions in canola oil and add just a wee pinch of sugar - just a tiny amount.





You really can't go wrong with any of these.
This salad has always been a hit with our family!





Cucumber


Avocado


Grape Tomatoes


Feta Cheese


Athenos Greek Dressing ( if you cant find this, you can use any other Greek type dressing)








Cut Cucumber and Avocado up into small pieces and combine in bowl with grape tomatoes. Pour dressing on and sprinkle package of feta cheese on top! This is wonderful!!
Its not exactly a side dish, but it can be eaten however people want to. This is a recipe for my moms BBQ. It's never failed at picnics!





1 lb Hamburger


1 C Ketchup


2 T Mustard


2 T Brown sugar


1 T Vinegar


3 T Relish


1 Carrot, grated


1 Onion, diced





Throw everything into a pot over medium heat or a slow cooker and let it do its thing. Stir it occasionally. In a pot it takes about an hour. In a slow cooker you could let it go all day, longer the better really. If there are going to be a lot of people, I really suggest doubling or tripleing this recipe :) Hope it helps enjoy!
Here's one that will be a big hit! I promise!





Asparagus Parmesan Potato Salad





2 pounds red potatoes


1 bunch asparagus


½ medium red bell pepper (seeded %26amp; chopped)


2 tablespoons fresh parsley (washed, patted dry, chopped fine %26amp; packed into spoon)


3 tablespoons fresh basil (washed, patted dry %26amp; chopped)


½ cup fresh lemon juice (approx. 2 lemons worth)


¼ cup extra virgin olive oil


¼ teaspoon paprika


1 tablespoon balsamic vinegar


4 ounces shredded Parmesan cheese (or to taste)





Place red potatoes in large pot, add water to cover. Bring pot to boil %26amp; cook until potatoes are tender but not mushy (about 20-30 minutes).





Cut asparagus into 1 inch pieces and steam until crisp tender.





Cool potatoes completely. Peel potatoes (if desired) %26amp; dice.





Place cooled potatoes %26amp; asparagus in large mixing bowl. Add the red pepper, parsley %26amp; basil.





Whisk lemon juice, olive oil, paprika %26amp; balsamic vinegar in a small bowl. Pout over potato mixture %26amp; toss well. Season with Parmesan cheese, salt %26amp; pepper to taste.
Avocado Mango Salsa.


Take equal parts or ripe avocado and mango. Dice finely. Dunk it in a glass bowl. Add chopped red onion, cilantro, jalapeno and sweet pepper, salt and lime juice. Toss. It is delish on warm totilla chips or pita triangles.
These are all really good.








Overnight Hashed Brown Potato Casserole





Ingredients:





(8 servings)


2 lb Frozen hashed brown potatoes


1/4 lb Butter


1 pt Sour cream


1 can Mushroom soup


8 oz Cheddar cheese; shredded


1 Onion; grated or 1 T. instant minced onion


3/4 c Milk* (optional)








Instructions:





Cut butter into potatoes. Mix rest of ingredients together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9'; pan at 350 for 1/2 hr covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together.








Super Broccoli Casserole





2 boxes or 1 bag frozen, chopped broccoli, cooked and drained


2 eggs beaten


1 sml onion, minced


1 can cream of mushroom soup


¾ cup mayonnaise


1 cup grated cheddar, jack, or mozzarella cheese


1 cup cracker crumbs


¼ cup butter





Combine first 6 ingredients, add to buttered 9x11 casserole dish. Sprinkle with cracker crumbs and dot with butter. Bake at 350F for 1 hour.








Party Pasta Salad





INGREDIENTS:





1 bottle Bernsteins Sweet Herb Italian Dressing


2 cups colored rotini pasta (corkscrew)


1 red or yellow bell pepper, cut in strips (optional)


1 cup fresh broccoli, cut into bite size


1/2 cup fresh carrots, cut into bite size


1/2 cup chopped cucumber, peeled


1/3 cup fresh mushrooms, sliced


1/4 cup red onion, chopped


1/4 cup green onions, sliced


1/4 cup celery, chopped


2 oz fresh parmesan cheese, grated





DIRECTIONS:


1. Cook pasta according to package directions. Rinse in cold water, and drain.


2. In a large mixing bowl, add all chopped vegetables, mix well. Pour on 1/2 of the salad dressing, mix well. Add pasta, fold gently until mixed. Add parmesan cheese, stir gently. Chill several hours. Stir gently before serving and add remaining dressing if needed.
This is my favorite pot-luck recipe, because you can make it ahead, and it can sit out and tastes good at room temp:





ARTICHOKE RICE SALAD


1 package chicken flavored rice (like Rice-a-Roni)


2 green onions, thinly sliced


1/2 green pepper, chopped


8 pimento-stuffed olives, thinly sliced


2 (6oz) jars marinated artichoke hearts, cut up


1/4 tsp. curry powder


1/3 c. mayonnaise


Make the rice per package instructions. Mix everything else into the hot rice (mixing really well)... Serve, hot, cold or room temp





I make this several times a month. My grandkids love it!


FRUIT AMBROSIA


2 c. heavy whipping


1/2 c. sugar


1 tsp. vanilla


1/2 tsp. almond extract


1 large can mandarin oranges, drained


1-2 cans fruit cocktail, drained


2-3 c. miniature marshmellows


1-2 c. flaked coconut (optional - 1 daughter likes it; the other doesn't)


Beat the cream with the sugar %26amp; extracts until very stiff peaks. FOld in the fruit and marshmellows until evenly mixed. Chill until serving time (Can be made ahead)
You can't go wrong with a traditional 7 layer salad for a pot luck. It's easy to make and you can make it the day before.





SEVEN-LAYER SALAD





1 small head iceberg lettuce, finely chopped


½ cup green pepper, finely chopped


½ cup green onion, chopped


1 10-oz. pkg. frozen green peas





In 9 x 13” glass casserole, layer above ingredients in the order given.





Dressing:


1 ½ Cup Mayonnaise


2 Tablespoons Sugar





Mix together and spread over the layered ingredients, sealing top and sides.





Sprinkle over the top:


6 oz. Cheddar Cheese, shredded


8 sticks Bacon, crisp and crumbled





Cover with Saran Wrap and refrigerate 8 hours.





You can also add water chestnuts, hard boiled egg, and/or celery for a tasty addition.

Tell Me Your Favorite Meal or Side Dish + the Recipe!!?

Well the Title says it all!!Tell Me Your Favorite Meal or Side Dish + the Recipe!!?
I can't choose just one - so heres some of my favorites.





Jumbo Pizza Loaf


1 loaf french bread


3/4 lb ground beef


1/3 c. parmesan cheese


1/4 c. finely chopped onion


3 tomatoes, sliced thin


5 slices sharp processed cheese, halved


1 t. salt


1/2 t. oregano


1 (6oz) can tomato paste


dash of pepper


**cut load in half lengthwise. combine meat, parmesan cheese, onion, seasonings, and tomato paste. spread evenly on each half loaf. broil about 5'; from heat for 12 minutes or until meat is done. top with tomato and cheese slices, broil just until cheese begins to melt. (great for kids %26amp; let them help make it..they love it)





Raw Vegetable Pizza


2 cans crescent rolls - press into oblong pan. Bake 10 minutes at 400 degrees. let cool


beat:


2 (8oz) pkgs cream cheese


1 c. mayonnaise


1pkg hidden valley ranch dressing mix


spread over crusts top with finely chopped vegetables


broccoli


cauliflower


radishes


green pepper


tomato


carrots


green onion.


(simple yet very good)





Spaghetti Pie


6 oz dried spaghetti


8oz ground beef


2 Tbsp. butter or margarine


1/3 c. grated parmesan cheese


2 beaten eggs


nonstick cooking spray


1 c. cottage cheese


1 1/4 c. spaghetti sauce


1/2 c. shredded mozzarella cheese


** 1. cook spaghetti according to the package directions. drain


2. cook the ground beef until mean is brown. drain


3. return the spaghetti to the warm saucepan. toss with butter until butter melts. stir in parmesan cheese %26amp; eggs


4. coat a 9in pie plate with nonstick cooking spray. press spaghetti mixture onto the bottom and up the sides of pie plate to form a crust. spoon cottage cheese onto crust. stir spaghetti sauce into browned beef. spoon over the top of the cottage cheese. sprinkle with mozzarella cheese.


5. bake in a 350 degree oven for 20 - 25 minues or until bubbly.





Cleaning Day Casserole (VERY EASY)


1 lb hamburger


1 lb can chopped tomatoes


1 t. salt


1/2 c. rice


**brown hamburger in a littler shortening. add the tomatoes, salt and rice. cook gently in large skillet, covered, until rice is done and liquid has cooked down.Tell Me Your Favorite Meal or Side Dish + the Recipe!!?
I really like food and one of my favorite dishes is grilled salmon





1/2 cup olive oil


3 tablespoons chopped fresh mint leaves


3 tablespoons fresh lemon juice


1 tablespoon chopped fresh basil leaves


1 garlic clove, minced


Salt and freshly ground black pepper


4 (5 to 6-ounces each) swordfish steaks





Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.





Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.





If your going to make this make sure to plate it nicely.





Hope it comes out nice.
Red Lobster Cheddar Bay Biscuits





2 陆 cups Bisquick baking mix


戮 cup cold milk


4 tablespoons cold butter (1/2 stick)


录 teaspoon garlic powder


1 陆 cups grated cheddar cheese





Bush on Top:


2 tablespoons butter, melted


录 teaspoon dried parsley flakes


陆 teaspoon garlic powder


pinch salt





Directions:


1. Preheat your oven to 400 degrees.





2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 录 teaspoon garlic. Mix by hand until combined, but don't over mix.





3. Drop approximately 录-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.





4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.





5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 陆 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
This is, by far, my absolute most favorite dish ever. It seems fancy, but is actually really easy to make, and great for company, or just when you want to treat yourself. It's best served with rice pilaf, and a nice crusty loaf of bread. I usually serve it with green beans with toasted almonds.





CHAMPAGNE CHICKEN BREASTS





4 whole chicken breasts, halved


Salt %26amp; freshly ground black pepper


5 tbsp. unsalted butter


1/2 c. cognac


3 tbsp. unbleached all-purpose flour


2 tsp. dried tarragon


3 1/2 c. non vintage champagne


1/2 c. heavy or whipping cream





Sprinkle the chicken breast with salt and pepper. Melt the butter in a medium sized Dutch oven over medium high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from pan and set aside.





Pour cognac into the pan, warm it and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes. Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 cup of champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately. Serves 6.
We call if Fideo (even though that's just the name of the pasta) ...





(And I apologize since I've never really paid attention to the amounts ... I just keep tasting until I think it's right.)





First boil Fideo noodles (look in the Mexican section). Set aside.





You can re-use pot. Saute 1/2 of a minced onion in butter (maybe two tablespoons). Once translucent, add garlic, salt and pepper. Add about 1/2 cup of water and one cube of chicken bullion. Once dissolved, lower heat and add noodles back in. Once water is completely absorbed, add shaved Parmesan cheese (not Kraft powder) and let melt, stirring occasionally.





This is a good side dish for steak if it's marinated in a pepper-based concoction.
Chicken %26amp; Rice -





I use boneless chicken breasts, but you can use thighs, legs, whatever you prefer.


You pour a can of Campbell's Beef Consomme and a can of Campbell's French Onion soup in an 11x13 pan. You pour in a can (soup can) of uncooked white rice. Then add probably another 1/2 can of water. Put the chicken parts in on top and place about 1/2 stick of butter -cut in pieces across the top of the chicken. Cover with foil and bake at 350-375 until the rice is fully cooked. The chicken will be cooked as well..





Delicious and it's great as left overs.
Pork Chops and Apple Sauce





take double cut pork chops and tenderize with a fork, set in milk with salt and pepper with enough liquid covering the entire chops let sit for at least an hour.





after at least an hour pull from milk and pad dry season with salt %26amp; pepper. Get a hot cast iron pan going and place chops on the pan for about 4 mins covered turn and cook about another 4 mins. A nice golden brown should occur.





meanwhile get your apple sauce going.





take three apples/ grannies, gala, something hardy, cut and core.





saute a half of a small onion and some garlic - season


add apples and the following to your taste...





clove


cinnamon


apple pie spice


brown sugar


salt


pepper,





pull your chops and let rest a couple of minutes





deglaze with appricot brandy or butterscotch and bring down the heat until tender add a dap of butter a bit of cream





use a cornstarch slurry if your sauce is too thin .





serve a top your pork chops with garlic mash potatoes and baby carrots. YUMMY!!! this is a super easy meal
Spaghetti....I like it with angel hair noddles, mozzarella cheese, and sause.


I also like salads, but with ONLY lettuce and Italian or red wine and vinaigrette dressing.





OHHH and I like fried pepperoni, yummmmm.


:)
I love breakfast. I could eat it 3 times a day. Pancakes, waffles, eggs (of all kinds), grits, etc.





Next Italian (spaghetti/ziti/lasagna)


then Mexican (tamale pie/tortilla casserole/tacos)
Honey Chicken Kabobs. Really good and easy to make. Here is the link for it http://buzz.prevention.com/honey-chicken鈥?/a>





EnJoY!!
NOODLES


boil elbow macaroni


DO NOT DRAIN


pour in 2 to 3 cans tomatoe sauce


add salt


walla

What is your favorite recipe for a side dish?

Please include the actual recipe! Thanks!What is your favorite recipe for a side dish?
FUMI SALAD


8 tablespoons almonds - slivered - toasted


8 tablespoons sesame seeds - toasted


1 head of cabbage -shredded


6 green onions - sliced


4 tablespoons sugar


2 teaspoons salt


1 teaspoon pepper


2 tablespoons Accent Seasoning


6 tablespoons rice vinegar


3/4 cup salad oil


2 packages of Top Ramen


(NOODLES ONLY - crumbled)


Toast nuts and seeds in a heavy skillet on top the stove. Heat slowly over low heat, shaking the pan like you would for popcorn. Cook until slightly browned. Takes about 10 minutes. Set aside to cool. Shred cabbage and slice onions; mix together in bowl. Combine sugar, salt, pepper and Accent Seasoning together and drudge into cabbage. Mix vinegar and oil together adding to cabbage and stir. Crumble Ramen noodles adding to cabbage along with the nuts and seeds. Stir. Refrigerate.What is your favorite recipe for a side dish?
depends on your main dish:


i like a string bean casserole: It's easy to make:


drain the canned string beans, mix in a can cream of mushroom soup, and Durkee brand french fried onion rings some inside and some on top bake 350* for about 15 min.
green bean casserole-go the french's canned onion's. follow the directions except add extra 1 to 2 cand of french green beans!
boil egg noodles in beef broth untill tender, add a can of cream of mushroom soup ( undiluted) , bring to a boil


my family loves it and it is cheap and simple
Steamed green beans, add butter, sprinkle with curry (I like alot) and stir. Add salt to taste.





Another favorite, steam asparagus. Saute garlic (alot) in olive oil. When the asparagus is done, pour over the asparagus.
Rice Pilaf....open the box and follow the directions on the back.
It all depends on what you are making....Spanish Rice.Finely...Chop your Onions and Garlic and One Tomato...Chop Carrots have frozen peas...Use Olive Oil...but veggie oil will do....In a saute pan with a lid...Put your oil....then your rice..add onions and garlic..saute....till onions are tender...Actually you kinda want the rice to brown...just don't burn the onions and garlic...Let the rice saute by itself for awhile before adding the Onions and garlic...For each cup of rice add two cup of Chicken broth...or water...Add your other ingredients...


Salt and Cummin...We call it comino...and more garlic powder


One can of tomato sause.... Stir....Taste...add favor to your liking. Cover reduce the heat..


Cover over low heat let simmer...Stir once in awhile.....When the rice is done you got a meal....Also with this rice you can add pre..cooked chicken..shrimp..ham...etc.l Or different veggies! Try it you will like it.

Anyone have a recipe for a side dish to go with a deer roast?

i want to cook it monday and dont know what to cook with it please help.Anyone have a recipe for a side dish to go with a deer roast?
Most any dish would go with deer, it is pretty much like steak. Carrots,potatoes greenbeans, broccoli casserole squash casserole, sweet potatoes, sweet potato pie, pumpkin pie, baked potato, your choice of topping. If you can find someone who puts out corn for deer. Corn fed deer don't have that wild taste to them. I wash the shoulder or rump off under cold running water,pat dry with a paper towl, then transport it to a foil lined dutch oven, (a large deep metal pan). You may have to fold the edges of the foil at the seam to lock in the juices and keep clean up to a minimum. Once the shank is in the pan, prick the meet deeply with a long sharpe fork or knife. Take 1 pound of bacon and place the strips across, up and down the shank. Then take your favorite barbecue sauce and pour over the meat. Cover with a tent of foil, and place in about a 400* oven. Bake two to 3- 1/2 or 4 hours. About ever 20 mins, take a baster and suck up the juices and place back over the meat to keep it moist and juicy. When you are sure it has roasted long enough, take it out and slice to the bone to be sure it is done to the bone (no pink meat), then place it back in oven for about 30 to 30 mins to brown. Make your side dishes while the deer cooks. Be sure that the deer was kept cold until you get it and keep it cold til you roast it. Warning : never use meat from a deer that has been struck by a vehicle, if the stomach ruptures you take a big risk of having tainted dangerous meat. If you kill a deer and find several sites on its skin that has a green slimy looking ';eye'; that appears to wink at you, bury it don't eat the meat. The ';eye'; is a ';wolf'; a parisite that injects poision into the meat of it's victim. Do the same for squirrels, rabbits and any other animal itf you see them.Anyone have a recipe for a side dish to go with a deer roast?
Deer has a very strong flavor so you need to accompany it appropriately based on that. A starch of some kind would be good, without too many complicated flavors so that you can rest your palette from the gamey deer.





Try roasted potatoes with garlic. Just chop your potatoes up coarsely with the skins left on (large bite size pieces), toss them with some olive oil, salt, pepper, and a bunch of thinly sliced garlic (vary the amount based on how much you like it, but I'd load it on, it will caramelize and be absolutely delicious when it comes out). Make sure it's all well coated in oil, put it in a roasting pan or casserol, and put it in the oven with the deer, preferably at around 400 or so (don't sweat the temp too much though, you can just adjust how long the potatoes are in for if necessary).





Leave them in until they are all soft (fork goes easily through them), and there are some golden brown bits on the top layer. Stir them every fifteen minutes or so. It should take about forty-five minutes for them to cook. Good luck, and enjoy the deer! I haven't had it in forever since I'm a vegetarian now. :-)





Other than that, you might think about a basic green salad or something for something fresh and cool to go with it. Nothing too strongly flavored again though.
You can serve whatever you'd make for a regular beef roast. Mashed potatoes, green beans, a salad and fresh bread. The venision roast won't provide alot of drippings to make gravy because it's so lean, so you'll need beef gravy mix that you can add drippings to. Or make garlic smashed potatoes, then you don't need gravy.
Broccoli with Pine Nuts





1 small bunch broccoli


Nonstick cooking spray, preferably olive-oil spray


1-1/2 teaspoons olive oil


1 small clove garlic, minced


2 tablespoons pine nuts, toasted





Cut broccoli into florets, reserving stems for another use. Place florets in a large microwaveable casserole. Add 1/4 cup water, cover and cook on high power for 3 to 4 minutes, or until broccoli is tender-crisp and bright green. Drain.





Coat a large nonstick skillet with cooking spray; add oil.
Try mashed potatoes and make gravy with your dripping using can beef broth. I like green beans cooked with bacon and onions for a vegetable and rolls. Bonne appetit
-here are a few from Italy: buy mushrooms, clean them, in oven, just olive oil and salt when done


- radicchio (red leafed salad) in oven, same olive oil when done


- potatoes - put on lots of rosemary, and then after browned in oven, salt and oil simple and good

facial care

Looking for BBQ sides and main dish recipes?

My sister's birthday is coming up and we are thinking of throwing a BBQ for her. I'm looking for something that will feed about ten people, that isn't to expensive and is healthy (at least somewhat healthy). I'm thinking two main dishes for the grill and the rest would be sides. Any ideas? Thanks.Looking for BBQ sides and main dish recipes?
Click this link http://allrecipes.com/Recipes/BBQ--Grill鈥?/a>





I recommend the Firecracker Grilled Alaskan Salmon and the Grilled Tilapia with Mango Salsa.


Your sides could be the corn on the cob(classic fav) and maybe mashed potatoes!Easy and always a crowd pleaser.





Have fun!!(:Looking for BBQ sides and main dish recipes?
How about bbq chicken and ribs for the main dishes and then cole slaw, potato salad, baked beans, and mac%26amp;cheese for the sides. It's kinda hard to make a bbq super healthy so just have some healthy options like a tossed salad and fresh fruit.





Try this website for some great ideas...





http://bbqrecipes.org/
Spiced chicken breast (there are excelent spice mixes available cajun, Chinese etc)





Pork tenderloin, butterfly it open smear with olive oil garlic lemon and salt and pepper.





Vegetable kebabs


Skewered King Prawns


Guacamole


Green Salad





Less nice stuff is better than a truckload of sausages. What's more these things don't take long to cook and will leave you time to join your guests for a beer or a glass of wine

What is a good recipe for a side dish that I can take to a Christmas potluck?

I would prefer something that doesn't need to be warmed up.What is a good recipe for a side dish that I can take to a Christmas potluck?
Hash brown casserole similar to Cracker Barrel's. It's the only dish that never has leftovers.





In a 4qt slow cooker combine:


(half the recipe for a 9*13 pan to bake at 350 for about 45 minutes)


- 2 pkgs shredded ';Simply Potatoes'; refrigerated hash browns (also good w/the O'brian cubed potates)


- 1 cup finely chopped onion


- 16 oz sour cream


-2 cans cream of chicken soup


-2 teaspoons seasoned salt (I like Natures Seasons)


-2 cups shredded sharp cheddar or colby cheese


-1 big splash of Worcestershire sauce


-1 dash of tobasco sauce








Mix everything directly into a crockpot. (Start w/ the soup, sour cream, %26amp; seasonings, then the onions, then the cheese, then the potatoes)


Cook at high for 4 hours then turn to low until serving time.What is a good recipe for a side dish that I can take to a Christmas potluck?
friut salad

Help, I need a new side dish recipe for Thanksgiving. It must be something I can cook on the stove top.?

butter beans... not from the can. Real butter beans nicely seasoned.Help, I need a new side dish recipe for Thanksgiving. It must be something I can cook on the stove top.?
What about mac %26amp; cheese?





http://www.verybestbaking.com/recipes/de鈥?/a>Help, I need a new side dish recipe for Thanksgiving. It must be something I can cook on the stove top.?
Salad.


If you want to cook something: maple glazed carrots, or artichokes with garlic mayo, or latkas. How about swedish meatballs or deviled eggs.
Here is an idea for smashed sweet potatoes and apples:





Use a fork to stab holes in two large sweet potatoes, then microwave them for about six minutes and scoop the cooked potato out of the skin. Thinly slice a peeled Granny Smith apple, then put it on medium-low in a small skillet with two tablespoons of butter, a pinch of salt, a sprinkle of pumpkin pie spice and cinnamon, about 1/8 cup of white sugar and 1/8 cup of brown sugar. I covered the skillet and let it all cook for about five minutes. When the apples were soft, pour them into the sweet potatoes and mash it all together with a fork.
veggies and cheese - boil frozen veggies - a califonia blend or such for about 5 minutes or desired crispness. then add campbells cheddar cheese or the equivalent soup and some milk. easy and everybody loves!!

What are some good recipes for brown rice (for a side not main dish)?

To me, it just doesn't have any taste so I was wondering if anyone knew of any good recipes for brown rice that makes it taste good.What are some good recipes for brown rice (for a side not main dish)?
i use it in place of white rice when making risotto. You just have to simmer it for longer, as it takes brown rice a lot longer to soften. I also make a version of fried rice using brown rice...its cooked like risotto, with chicken stock, in a frypan and you add your other fried rice favourites to it like thin omelette, shallots, prawns, chicken, soy sauce etc.What are some good recipes for brown rice (for a side not main dish)?
I have used it as a salad before it was really good...with chopped flat leaf Parsley or Basil, Grape tomatoes, finely chopped red Onions, (and any other vegetable to your liking) extra virgin olive oil, salt, and pepper... mix while its still warm and you can eat it warm or room temp but I like it cold





P.S. You can also add Red wine vinegar or Balsamic vinegar just make sure you stream in the Olive oil into the Vinegar while whisking so it doesn't separate...And if you're going to use green veggies like asparagus or green beans be sure to cook them in boiling water (if you don't like the raw vegetable flavor) for about 1-2 mins then shock them in ice cold water to stop the cooking process.





Good Luck!!
BROCCOLI AND BROWN RICE SKILLET DINNER





1 skinless, boneless chicken breast, diced


1/2 tsp. minced garlic


1 1/2 c. no-added-salt chicken broth


1 small head of broccoli, broken into florets


1 red pepper, cut into thin strips


1 yellow squash, sliced thin


1/4 tsp. black pepper


1 1/2 c. instant brown rice, dry


1 oz. freshly grated parmesan cheese





In a deep skillet, heat chicken, garlic, broth, broccoli, red pepper and squash to boiling.


Stir in pepper and brown rice, and reduce heat to a simmer.





Simmer uncovered for 5 minutes. Sprinkle Parmesan cheese on top and serve.
Brown Rice Pilaf





INGREDIENTS


1 1/2 cups water


1/2 teaspoon salt


3/4 cup uncooked brown rice


3 tablespoons butter


1 1/2 cups chopped onion


1 clove garlic, minced


2 carrots, sliced


2 cups fresh sliced mushrooms


1 cup chickpeas


2 eggs, beaten


freshly ground black pepper


1/4 cup chopped fresh parsley


1/4 cup chopped cashews





DIRECTIONS


Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.


Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.


Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.


When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.


Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.








Brown Rice, w/ Broccoli, %26amp; Cheese





INGREDIENTS


1/2 cup chopped walnuts


1 tablespoon butter


1 onion, chopped


1/2 teaspoon minced garlic


1 cup uncooked instant brown rice


1 cup vegetable broth


1 pound fresh broccoli florets


1/2 teaspoon salt


1/8 teaspoon ground black pepper


1 cup shredded Cheddar cheese





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.


Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.


Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.


Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.
Rice Casserole


Melt 1 stick of butter in a casserole dish with lid.


open a small can of mushrooms pcs. and stems and drain


one cup of uncooked rice


1 can of campbells french onion soup


1 can of cambells consume beef





Mix together cook in oven at 350 for 45min to 1hr until almost dry.
i sent the page because they all looked good to me so :) there u go
Amazing Brown Rice Salad





2 cups water


1 cup brown rice


1/4 cup diced red onion


1/2 cup diced celery


1/4 cup dried cranberries


1/2 cup balsamic vinaigrette salad dressing


1 tablespoon sugar


DIRECTIONS


In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.


Transfer rice to a serving bowl, and stir in onion, celery, cranberries, and salad dressing. Cover, refrigerate, and serve cold.

What are some good recipes and side dishes for whiting fish?

Here you go:)





Stuffed Baked WhitingRecipe courtesy Emeril Lagasse, 2003





Show: Emeril LiveEpisode: Pacific Fishes


RECIPE COMMENTS %26amp; REVIEWS(2) Cook Time40 min


Level


Intermediate


Yield


4 servings


CloseTimes:Prep30 min Inactive Prep-- Cook40 min Total:1 hr 10 min Recipe Tools:


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Ingredients


2 tablespoons olive oil


1/2 cup finely chopped yellow onions


2 tablespoons minced green onions


2 teaspoons minced garlic


2 cups fine dry breadcrumbs


2 tablespoons minced parsley


1 teaspoon finely grated lemon peel


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


Pinch cayenne


4 (1-pound) whiting (aka silver hake), whole, cleaned, boned and head off


Essence, recipe follows


1/2 bunch parsley leaves, well rinsed


1/4 cup dry white wine or vermouth


3 tablespoons unsalted butter, cut into thin slivers


2 tablespoons capers, drained


Chopped parsley leaves, garnish


Lemon slices, garnish


Steamed broccoli, accompaniment


Minced red bell peppers, garnish


Directions


Preheat the oven to 400 degrees F.





In a large skillet, heat the oil over medium-high heat. Add the onions, green onions, and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the bread crumbs and cook until golden, 2 to 3 minutes. Add the parsley, lemon peel, salt, pepper, and cayenne, stir, and remove from the heat. Let cool. (Note: If the mixture seems too dry, add slightly more oil to the mixture, 1/2 teaspoon at a time.)





Lay the whiting on a work surface and divide the stuffing among the fish. (If necessary, secure the openings with toothpicks.) Lightly season with Essence. Place a layer of parsley on the bottom of a baking dish and lay the fish on top. Pour the wine around the fish, dot the tops with the butter and sprinkle with the capers. Cover with aluminum foil and bake until the fish is firm and opaque and the stuffing is warm, 30 to 35 minutes.





What are some good recipes and side dishes for whiting fish?
The classic fish and chips recipe gets the VIP (that's 'very important poisson') treatment here. And if you've never had these tiny brown shrimps before, you're in for a treat.





Serves 4


Takes 50 minutes to make, 5-8 minutes in the oven, plus chilling


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Nutritional Information





Per serving:


708kcals


34.7g fat (15.5g saturated) 49.4g protein


39.8g carbs


2.9g sugar


3.3g salt


Ingredients





* 4 x 200g fillets English Channel whiting or haddock with skin


* 1/2 tbsp Maldon sea salt, plus extra for sprinkling


* Sunflower oil, for deep-frying


* 750g King Edward or Maris Piper potatoes, cut into fat chips


* 25g plain flour


* 1 tbsp fresh thyme leaves


* 2 tbsp olive oil, for shallow-frying


* Zest of 1/2 lemon, finely shredded





For the shrimp butter





* 225g cooked, unpeeled brown shrimps (from your fishmonger)


* 300ml dry white wine


* 2 shallots, finely chopped


* 100g unsalted butter, cubed


* 1 tbsp lemon juice


* 2 tbsp each finely chopped fresh chives and curly parsley





Method: How to make roast whiting with fat chips





1. Put the fish fillets on a large plate and sprinkle with the salt. Chill, uncovered, for at least an hour 鈥?this will draw out some of the excess moisture and help firm up the fish. Brush off the excess salt and dry with kitchen paper. Chill.





2. Prepare the shrimp butter. Peel the shrimps (you'll need 150g peeled weight) and set aside, reserving the heads and shells. Pour the wine into a saucepan, add the shallots and the reserved shrimp shells and heads and bring to the boil. Simmer for about 5 minutes or until reduced by three-quarters. Strain, return to the pan and set aside.





3. Preheat the oven to 220掳C/fan200掳C/gas 7. Partly cook the chips. Fill a deep, heavy-based saucepan about one-third full with sunflower oil and heat to 120掳C (to test the temperature, drop a piece of bread in 鈥?it should take about 1 minute to brown). Using a chip basket or large slotted spoon, carefully drop a generous handful of chips into the hot oil and cook for 5 minutes or until tender but not brown. Remove from the pan and repeat, in batches, with the remaining chips. Remove the pan from the heat.





4. Put the flour and thyme in a shallow dish, season and stir. Add the fish and coat well, shaking off any excess flour. Heat the olive oil in a frying pan over a high heat. Add the fish, skin-side down, and cook for 1-2 minutes to crisp the skin. Transfer to a roasting tin, skin-side down, scatter with the lemon zest and roast for 5-8 minutes or until cooked through.





5. Meanwhile, return the saucepan of oil to the heat. Increase the chip oil temperature to 190掳C (a piece of bread should take 30 seconds to brown). Return the chips to the oil, in batches, for 2 minutes, until golden and crisp. Drain on kitchen paper, sprinkle with salt and keep warm.





6. To finish the shrimp butter, slowly whisk the butter into the wine reduction over a low heat. Add the shrimps, lemon juice and herbs.





7. Transfer the fish to 4 plates, spoon the hot shrimp butter over the top and serve each with a bowl of chips.





漏 delicious. magazine


Wine note





Try a rich white or, better still, a fruity dry ros茅, perhaps from Chile. Cold lager would be good, too.


What are some good recipes and side dishes for whiting fish?
I would make it in a creamy parsley sauce with leeks,green peas and mashed potatoes.

Anyone have a good veggie side dish recipe?

using any veggies really...broccolli, carrots, zuccini, or just anything





thanksAnyone have a good veggie side dish recipe?
yes!! This recipe is AMAZING! I love it!





Wrap 5 or 6 green beans with a bacon strip. Place side by side in baking dish. Pour Russian dressing over beans. Bake at 350 degrees for one hour or until bacon appears done.





I know it sounds gross but its not! It is AMAZING! NO JOKE! All my friends that have tried it have loved it!Anyone have a good veggie side dish recipe?
Mexican Zucchini





Ingredient





1/4 tbsp of butter


2 med Zucchini's


1/4 of a small onion


1 can of Mexican Corn (reg corn will be ok)


1/2 cup of your fav. Cheese (Monterrey Jack is mine)


Salt %26amp; pepper





Cut up in cubes the Zucchini and Onions





In a pan melt the butter


add the zucchini saute for 5 min (But don't over cook them)


add the onions saute for 2 min


add the drain corn saute everything together for 3 min


add the cheese on the top of it all %26amp; place a lid on ur pan.








GREAT side dish
Cinimon corn!!!





well you take a can of corn and put it in a pot on the oven on low and then you put in about 3 to 5 shakes of cinimon then most important ( secret recipe) 5 to 10 packs of sugar. then you mix it all together and BAM you have a yummy and healthy side dish!!!! then let it cook on low until it starts steaming then mix then wait some more until the food starts to steam once again then it is ready to eat but before you serve it make sure you make it sit for 2 to 3 minutes


serving size: the more you make the more you serve


time tooken by making side dish: 20 minutes
I love to heat a little olive oil in a skillet with some pepper, thyme, and oregano and/or basil (dried, although if you have fresh it's even better, but add fresh herbs right at the end).


Add sliced zucchini and toss to coat w/ oil and herbs. Let saute for a few minutes until still firm. Add fresh chopped tomato and toss. Saute until zucchini is as tender as you like.


Serve hot. This is also really good over cooked pasta. If you have people who are iffy about veggies you can sprinkle some parmesan on top.


Depending on what you have available, you can add anything to this. Yellow summer squash, mushrooms, or eggplant for example. So simple and easy and it tastes awesome. And it goes with any main dish!
1) Brussel Sprouts....with Italian dressing and grated parmesan cheese





takes 3 minutes from frozen to table ready





Can do it with broccoli or cauliflower also...may take longer





2) Carrots ...after cooked stir in sugar free maple syrup and LIGHTLY


season with ';Tony Chachere's'; Creole seasoning


(comes in the Green shaker container)





depends how much you like your carrots cooked for time





no salt or butter needed....gives a sweet and spicy flavor





Both go great with Chicken, Turkey, Beef, Pork, Fish, Or Pasta
Slice some carrots on the bias, and steam them until your preferred doneness. Melt a little butter and add honey to it. Let it reduce a little so it's a little syrupy. Add your carrots to the butter-honey mixture and toss to glaze. Garnish with chopped mint or parsley.
This is my husband favorite one. It's sort of like succotash.


It's just a can of corn, can of green beans, and a can of lima beans. Drain 2 of the cans (your choice), and toss it all in a bowl with some butter and nuke until hot. I like pepper and garlic salt on mine.
ITALIAN VEGETABLE SIDE DISH





1 can green beans


1 can Italian style stewed tomatoes





Cook both vegetables separately. When ready to serve, mix both vegetables together for a delicious side dish.
Cauliflower cheese - My dad is veggie and this is his fav side dish cause it tastes like a real treat





http://www.grouprecipes.com/34654/cauliflower-cheese.html
I would toss all in a little olive oil salt and pepper and roast till the carrots are tender, My family LOVES roasted vegetables
Corn, add mashed potatoes, jalapeno, onion, and a sprinkle of cilantro.
http://recipes.sparkpeople.com/great-rec鈥?/a>
* ratatouille





* couscous (morrocan style) really fruity and tasty

facial care

BEST Thanksgiving side dish recipe???

I need to bring a side dish to a Thanksgiving Day lunch at my office. I would prefer to bring something that doesnt need to be reheated before it is served. What are some of your FAVORITE recipes?BEST Thanksgiving side dish recipe???
awesome spinach dip





16 oz container of sour cream


1 cup mayonaise


16 oz pkg. frozen spinach


1 pkg. Knorr's dry veggie soup mix


4 green onions chopped


1 small can water chestnuts (chopped)


big round loaf of Hawaiin sweet bread





1. Mix all ingredients except bread


2. Refrigerate in tuperware


3. tear a hole in the middle of the bread making a bowl w/ pretorn chunks for eating


4. when you get there put the dip in the bread bowl and place the bread pieces around the edges





super yummy and takes like 15 minutes to makeBEST Thanksgiving side dish recipe???
I would bring a salad or veggie platter. It would be refreshing with all those rich Thanksgiving sides. Make it nice with a wide assortment of veggies go wild it Thanksgiving.. Your collegues trying to keep their shape will thank you.
peas sweet potatoes cranberrysauce
Your standard cole slaw should do. But try adding crushed pineapple (drained), raisins (or better yet craisins to keep with the season), and walnuts. It not only personalizes the dish it always keeps with the theme.





If that doesn't work, try Deviled Eggs. Always a crowd pleaser. I top mine with olives, bread + butter chips (sweet pickles), even canned tuna (or salmon) sometimes. Depends on the crowd.





And if all else fails, everyone loves a relish tray. Sesame crackers, cubed or sliced cheeses, and fruit (grapes, strawberries, etc...).
I always make a Broccoli salad for my husband and it's really good.





It's 8 cups of chopped broccoli


2 cups of cherry tomatoes


1 cup onions


1 cup of shredded cheese


and 1 cup of Caesar Salad dressing





It's got a really festive look to it because it's all red and green :)
I would highly recommend Vegetables a la Grecque, which is a classic French dish which can be served warm, cold, or room temp. Check out recipezaar.com, epicurian.com, or fooddownunder.com for recipe ideas.
do a 7 layer salad i have the recipe if you would like then please email me and i will give it to you . good luck and god bless.
fresh cranberry sauce





1 1lb bag of cranberries rinsed and sorted (there are stones in those bags and bad cranberries too)





1 cup of water


1 cup of sugar


1 tsp cinnamon


1/4 teaspoon fresh ground nutmeg


1/8 teaspoon ground cloves





place all ingredients in a medium sauce pan


heat to boiling then turn down to a simmer


stirring constantly until most of the berries pop





allow to cool to room temperature then put in serving bowl cover and refrigerate until ready to serve





stir and serve.
I've been making this for years and never have any leftovers.





Cranberry Mousse





1 (6 oz) pkg cranberry flavored jello


1 c boiling water


1 (20 oz) can crushed pineapple


1 (16 oz) can whole berry cranberry sauce


3 tbsp lemon juice


1 tsp grated lemon peel


1/2 tsp ground nutmeg


2 c sour cream


1/2 c chopped pecans or walnuts (optional)





In a large bowl, dissolve jello in boiling water. Drain pineapple, setting the pineapple aside and adding juice to jello. Stir in cranberry sauce, lemon juice, lemon peel and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Chill until set.
Broccoli Salad


4 cups Broccoli florets


10 or 12 slices, cooked and crumbled bacon


1/2 red onion, sliced


1/2 cup raisins


Dressing:


1 cup mayo


3 tablespoons vinegar


3 Tablespoons sugar ( may need more, taste for sweetness)


Put broccoli, bacon, onion, and raisins in a large bowl. In a smaller bowl stir together the dressing. Pout over broccoli and toss. Refrigerate.

Recipes for Side dishes at Xmas Party?

I'm hosting a potluck xmas party, where the majority of the main dishes are being brought. Please recommend any side dishes, or apps that go good w/ ham, steak, fish etc? Thanks!Recipes for Side dishes at Xmas Party?
Sinful Potatoes





1 (26 oz.) bag frozen hash brown potatoes


8 oz. shredded cheddar cheese (I like sharp)


1 (10 ¾ oz) can Cream of Celery soup


1 (10 ¾ oz) can Cream of Chicken soup


1 (8 oz.) container sour cream (can use lowfat)


1 medium onion, finely chopped





Combine all ingredients, place in a greased casserole dish. Bake at 350ºF for 45-60 minutes until lightly browned and bubbly.


__________________________





Butter Pecan Sweet Potatoes





8 med. sweet potatoes (5 lbs.)


2 Tbsp. olive oil


Kosher salt


2 Tbsp. cold butter, cut into small pieces


2 Tbsp. light brown sugar


1/3 cup pecans


1/8 tsp. cayenne pepper





Preheat oven to 400ºF. Peel potatoes. Halve lengthwise, slice crosswise into ½” thick slices. On a baking sheet, toss potatoes w/ olive oil and salt. Transfer half the potatoes to a 2nd baking sheet. Bake until tender about 25-35 min., tossing occasionally. Toss potatoes with butter, brown sugar, pecans, and cayenne pepper, dividing evenly between both baking sheets. Bake again until sugar is caramelized and hard, about 10 minutes. Gently toss and serve. Serves 8.





--Everyday FOOD


_____________________





Green Bean Bundles





2 (16 oz) cans whole green beans


8 slices of bacon, cut into halves I use the Center cut bacon


1 tsp. garlic powder, or to taste


1/4 cup melted butter


1/2 cup packed brown sugar





Preheat oven to 325 degrees.


Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.





Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.





Bake for 30 minutes or until bacon is cooked through.


Yield: 16 servings


________________________





French Onion Casserole serves 8





4-6 med/large tender onions, slided


6 oz swiss cheese (can use 12 oz, if you dare!)


1½ cups parmesan


3/4 cup beef bouillon


1/2 cup Dry Sherry


1 box of croutons, plain or flavored


3 Tbsp of butter


2 Tbsp of flour


Dash of pepper (I prefer fresh course ground pepper)





In a large pan, melt butter and on medium heat cook onions unitl tender (and ';see through';) Stirring nearly nonstop. Add bouillon, pepper, flour and sherry. Keep stirring until thick and bubbley. Pour in 1 quart casserole dish. Add parm cheese, and swiss cheese then croutons. Bake in oven 350ºF until cheese bubbles, about 15 minutes, serve immediately.Recipes for Side dishes at Xmas Party?
Roasted veggies. Squash, red potatoes, mushrooms, asparagus, carrots, celery, ect. Marinate with Zesty Italian Dressing. Bake at 350-400 for about 30 minutes
mac and cheese


mashed potatoes


corn on the cob (would have to be frozen this time of year)


crock pot green beans


sage stuffing


cornbread


pinto beans


whipped sweet potatoes


tossed salad


veggie tray w/dip


pigs in a blanket


chicken wings


cheese fondue
asparagus with almonds.





break the asparagus as usual..


melt a tablespoon of butter in a fry pan .


add the asparagus


a little sprinkle of sea salt and about 1/4 cup of slivered almonds.


fry only til darker green and heated through ..


put on sexy plate and enjoy
Scalloped potatoes will go with all the main dishes. The ';famous'; green bean recipe will also go well with all of them. And appetizers, make your life easy and go with a cheese/cracker and fruit platter.

Post your favorite Thanksgiving side dish recipe here..............?

Here's mine, from the Silver Palate cookbook. I can't count the raves I've gotten for this!





Nutted Wild Rice


1 C golden raisins


1/2 C dry sherry


1 C wild rice


4 2/3 C boiling chicken stock


6 T butter


1 C brown rice


1 C silvered almonds


1/2 C chopped fresh parsley





Heat raisins and sherry in sm pan to boiling. Reduce ht %26amp; simmer 5 in. Set aside.





Place wild rice, 2 C of boiling ch stock, %26amp; 2 T of butter in top of a dbl boiler over simmering water. Cook covered until stock is gone.





At the same time, place the br rice, remaining 2 2/3 C of boiling stock, and 2 T of the butter in a med pan. Heat to boiling. Reduce heat to low and cook until all liquid is absorbed.





Saute almonds in the remaining 2 T of butter in a sm skillet over low heat until lightly toasted.





Combine wild rice, brown rice, raisins, almonds, and parsley in a lg mixing bowl. Season to taste with s %26amp; p! Remove to a serving bowl and serve immediately.





Also terrific the next day, reheated!!!Post your favorite Thanksgiving side dish recipe here..............?
Sherried Sweet Potatoes with Pecans





A Southern style side dish that's always delicious.





Serves 6





Preparation Total: 55





Ingredients:





6 sweet potatoes


1/2 cup honey


1 cup orange juice


1 tablespoon grated orange peel


1/3 cup sherry


1 cup pecans, coarsely chopped


2 tablespoons margarine, or butter





Preparation:





Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry.





Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled.





Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned.








Steamed Sweet Potatoes with Yogurt Herb Sauce





Serves 4





Preparation Total: 23





Ingredients:





1 1/2 pounds sweet potatoes, yam-type, peeled, sliced 1/4-inch thick


2 tablespoons margarine


1 cup chopped onions


1 garlic clove, crushed


3/4 teaspoon dill, crushed


3/4 teaspoon paprika


1/4 teaspoon salt


1 dash black pepper


1/2 cup plain nonfat yogurt


1 tablespoon fresh lemon juice


Dried parsley, for garnish





Preparation:





Steam sweet potatoes just until tender, about 6 to 10 minutes. To prepare sauce, melt margarine in small saucepan. Add onion, garlic, dill, paprika, salt and pepper.





Cook until onion is tender. Remove from heat. Stir in yogurt and lemon juice. Cook over low heat until heated through, about 1 minute. Pour sauce over potatoes and stir to coat. Sprinkle with parsley. Serve immediately.








Boursin Mashed Potatoes





Yield: 8 Servings





Ingredients





3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces


2 pkgs. Boursin cheese with garlic and herbs


1/2 cup half %26amp; half


4-tbsp. butter


Salt and freshly ground black pepper to taste





Preparation:





Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander. .





With hand held mixer mash or a ricer, process the potatoes until smooth. Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half %26amp; half, beat 1


minute more.





Add salt and pepper to taste. Serve immediately.





Green Bean Saut茅





Serves 4





Preparation Total: 25





Ingredients:





1/2 teaspoon vegetable oil


1 teaspoon finely chopped garlic


1/3 cup finely chopped white onions


1/2 cup chicken broth


1 teaspoon oregano


2 1/2 cups green beans, cut into 1-inch pieces


1 1/2 cups sliced, raw mushrooms


1/2 cup white wine





Preparation:





Saut茅 the first 3 ingredients over medium-high heat in a Teflon fry pan for a few minutes, stirring frequently. Add the 1/2 cup of chicken broth and let simmer for a minute or so more.





Then add the oregano, green beans, sliced mushrooms, and wine. Cover and let simmer over medium heat for a few minutes. Remove cover and simmer until the beans reach the desired tenderness.








Mom-Mom Mounts' Harvard Beets (1956)





1/3 Cup granulated sugar


1/2 tsp. salt


1 Tbsp. cornstarch


1/2 Cup vinegar


2 Tbsp. butter


1 tsp. minced onion


3 Cups hot, diced or sliced, cooked or canned beets





Blend sugar, salt and cornstarch in a double boiler. Stir in vinegar, then cook until smooth and thickened, stirring constantly. Add butter, onion and beets and heat 20 minutes longer. Makes 5 servings








Maple Glazed Carrots





(4 servings)





Ingredients:





8 ea. Medium sized carrots


1/2 cup Fresh orange juice


1 ea. Rind, of orange grated


1 ea. Pinch of mace or nutmeg


3 tbsp. Maple syrup


3 tbsp. Butter





Preparation:





Peel carrots; cut into sticks. Pour the orange juice into a saucepan and add the carrots and the orange rind. Stir to coat the carrots with the orange juice.





Bring to a boil for a couple minutes then add the remaining ingredients and cook until carrots are tender.








Baked Yams and Apples





Ingredients:





3 pounds of yams


4 cups of granny smith apples, thinly sliced


Butter


4 tbsp. brown sugar


Allspice


Salt and pepper





Preparation:





Parboil the whole yams for about 20 minutes with skin on. Remove and cool until you can handle them easily. Peel and slice them about 录 inch thick. Preheat your oven to 350 degrees.





Butter a two-quart baking dish and layer half the sliced yams on the bottom, top with half the apples.





Dot with 2 tbsp. of butter and 2 tbsp. of brown sugar. Sprinkle with seasonings and repeat.





Bake covered for about 25 minutes, remove cover and bake for an additional 20 minutes, until yams and apples are tender and glazed.





Green Beans Almondine





Yield: 6 Servings





Ingredients:





2 lbs. fresh green beans


1/2 cup water


4 tbsp. butter


1/3 cup slivered, blanched almonds


1 tsp. salt


1/4 tsp. pepper


1/4 tsp. ground nutmeg (optional)





Preparation:





Wash beans and cut off ends. Place in a large skillet with water.





Combine butter and almonds in a small skillet and cook over medium heat, until the almonds get a nice golden color.





Cook beans over high heat until beans are crisp-tender. Drain beans and return to the pan. Add the almond butter and cook over medium heat until beans are tender. Serve at once.








Blue Cheese Stuffed Celery





Easy to make, just remember 2 parts cream cheese to 1 part blue cheese and you can make as many as you want.





Ingredients:





8 ounces cream cheese


4 ounces blue cheese


Celery stalks





Mix the two cheeses thoroughly and chill. Wash celery stalks and cut into 3 inch lengths. Use a pastry bag with a large star tip and pipe the cheese mixture on the celery. Arrange on a decorative plate and cover with plastic wrap. Keep chilled until service.








Deviled Eggs with Bacon





6 large eggs, hard boiled


1 tbsp. mayonnaise or more if needed


1/2 tsp. white vinegar


1 tsp. prepared horseradish


1/2 tsp. dry mustard


Dash of Tabasco


Salt and pepper to taste


4 slices bacon, cut into small pieces and cooked crisp


Fresh parsley for garnish





Preparation:





Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well.





Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap.





Sprinkle with bacon bits and chopped parsley before serving.

Easy side dish or salad recipe?

Something you have tried. Recipes, please.Easy side dish or salad recipe?
Here's several of our favorites:





Cucumber Salad





Slice 2 peeled cucumbers. Slice thinly. Add 1 small sliced or chopped red onion. Cover with bottled red wine vinaigrette dressing. Salt and pepper to taste. Best if you let sit in refrigerator for at least an hour.





Bacon Salad





4 slices bacon


1 lg bowl salad greens


陆 chopped red onion


Salt


Pepper


Red Wine Vinegar





In salad bowl, combine the salad and onion. Coat with 录 cup red wine vinegar, salt and pepper. Chop bacon into little pieces. Cook until crispy. (You may need to add a little olive oil if bacon is very lean). Pour bacon and grease over salad.





Broccoli Cheese Salad





4 cups broccoli, cut into small pieces


1 red onion, chopped


1 cup cubed cheddar cheese


6 slices bacon, cooked, crumbled





Combine above ingredients. Combine 1 cup mayonnaise, 录 cup sugar, and 2 Tbsp vinegar, salt and pepper to taste. Pour over salad.Easy side dish or salad recipe?
Creamy Tortellini Spring Salad





1. Ingredients


1 envelope GOOD SEASONS Italian Salad Dressing %26amp; Recipe Mix


1/2 cup KRAFT Mayo Real Mayonnaise


1/4 cup white wine vinegar


3 tablespoons water


2 (9 ounce) packages refrigerated cheese tortellini, cooked, drained


2 cups sugar snap peas, halved


1 cup shredded carrots





2. Cooking Directions





Combine salad dressing mix, mayo, vinegar and water in large bowl.


Add remaining ingredients; toss to coat. Cover.


Refrigerate several hours or until chilled.


Yield: 8 servings


its good i try it
1 can garbanzo beans


a bunch of string beans, washed ends cut off and cut in half


red onion, thinly sliced


cucumber, sliced


red wine vinegar


olive oil


garlic, chopped finely


thyme, salt, pepper





toss veggies together. make dressing from rwv and olive oil and spices. toss vinagrette into veg, let sit for at least 1/2 hour in a tupperware, and shake it up every so often to make sure the veggies soak in the dressing
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.
You didn't mention what main course you were having, so its hard to identify completely, but here are some of my favorites;





1. Spinach Salad: 1 bag cleaned and stemmed baby spinach, slightly torn, 5 slices platter bacon, chopped and sauteed (drain), 1 container feta cheese, crumbled, 1/2 cup chopped candied pecans, 1 can drained mandarin oranges, 1 bottle french dressing. Toss the above together and use dressing to bind.


2. Baked potato casserole: 4 large Yukon Gold potatoes, partially peeled and cut into 1 inch cubes; 1 box chicken broth, 1 bunch green onion, chopped green parts only, 1 cup sharp cheddar cheese, shredded, 1 container sour cream, 1 T kosher salt, 1/2 tsp fresh ground pepper, 1/2 cube butter or margarine. Cook potatos in chicken broth until fork tender, drain. Blend potatos with green onion, cheese, enough sour cream to bind, salt, pepper, and some of the butter. Season to taste and add more sour cream or butter to round out. :You can place this in a baking dish, sprinkle with bread crumbs and parmesan and bake for 40 minutes if desired, or it can be served up after mixing.


3. Ginger glazed carrots: 1 package organic baby carrots, 1 cup chicken broth, 2 T butter, 2 T brown sugar, 1 T candied chopped ginger,1/8 tsp nutmeg, 1 tsp salt. Cook carrots in chicken broth until fork tender and drain. Do not overcook! Melt butter in pan and add brown sugar, candied ginger, and salt. Sprinkle with nutmeg and toss with carrots.. Garnish with candied ginger and parsley.


4. Fresh Green Beans: 1 lb green beans, cleaned and stemmed, 1 cup chicken broth, 5 slices platter bacon, chopped and sauteed. 1/2 yellow onion, diced and sauteed with bacon. Salt and pepper to taste. Cook green beans in broth until crisp tender. Drain. Saute onion and bacon and toss with green beans. Season with salt and pepper and serve immediately.
DH and I really like this. It's very easy to make and you won't regret trying it.





BLT Pasta Salad








Ingredients





1 (7 ounce)package rotini pasta or other pastas , cooked and drained


8 slices bacon , cooked and crumbled


1 cup mayonnaise or salad dressing


1/4 cup lemon juice concentrate


2 teaspoons sugar


1 large tomato , seeded and chopped


1/4 cup green onions , sliced


2 teaspoons chicken flavor instant bouillon


4 cups lettuce , thinly sliced


Directions


Combine mayo, lemonjuice, sugar and bouillion for the dressing.


Combine all remaining ingredients.
My favorite, Artichoke and Sun Dried Tomato Tuna Salad


Ingredients:


1 can (12 ounce size) albacore tuna in water - drained


1 1/2 cup marinated artichoke hearts - drained (reserve the marinade)


1/4 cup chopped sun-dried tomatoes packed in olive oil - undrained


1 1/2 tablespoon finely chopped fresh basil


OR


1 1/2 teaspoon dried basil


1/4 teaspoon coarsely ground black pepper





Place the tuna, artichoke hearts, sun-dried tomatoes, basil, and pepper in a medium-sized bowl.





Add a couple of tablespoons of the reserved artichoke marinade and toss to mix well.





Add a little more marinade if the mixture seems too dry.





Serve immediately or cover and chill until ready to serve.











Delicious ColeSlaw


Ingredients


8 cups finely diced cabbage (about 1 head)


1/4 cup diced carrots


2 tablespoons minced onions


1/3 cup granulated sugar


1/2 teaspoon salt


1/8 teaspoon pepper


1/4 cup milk


1/2 cup mayonnaise


1/4 cup buttermilk


1 1/2 tablespoons white vinegar


2 1/2 tablespoons lemon juice


Directions


1Cabbage and carrots must be finely diced.


2(I use fine shredder disc on food processor.) Pour cabbage and carrot mixture into large bowl and stir in minced onions.


3Using regular blade on food processor process remaining ingredients until smooth.


4Pour over vegetable mixture and mix thoroughly.


5Cover bowl and refrigerate several hours or overnight before serving.
very simple and taste great.


Hidden Valley Ranch cole slaw dressing and a bag of pre shredded cole slaw mix. i like Fresh Express's 3-color deli cole slaw
We went to a party and they served.


Spinich Salad with onion, tomatoes, (any veg you like)


and fresh cut strawberries. The red berries make the salad look really pretty in a glass bowl and it was easy and everyone really loved it.