Whats are some good easy side dish Recipes?

Great for party and beerWhats are some good easy side dish Recipes?
Potato wedges(western fries) with Hot WingsWhats are some good easy side dish Recipes?
bbq wings
Following are the ones I usually take (over the years they have become the favorites and people always ask me to bring one of these and invariably I get requests for the recipes! so I know they all work and are enjoyed. Hope one of these will work for you). Recommend you take in a disposable tray/dish (if you live in the US, go to BIG LOTS and get their plastic stuff and even serving pieces, that way you don't have to worry about taking back dirty dishes home - worth the extra pennies)





Basil/Tomatoe/Fresh Bufalo Mozarella (the one that is sold whole in water), salt/pepper, extra virgin oil: Put slice tomatoes on a platter; top with slice of mozarella (not the ones that are pre-sliced in pkg), sprinkle with lots of fresh basil leaves; salt %26amp; Pepper and then sprinkle with the extra virgin oil.





Pasta-Asparagus Salad


Rather than steaming the asparagus, for a smoky grilled flavor, cook the asparagus on an outdoor grill. And, if your time is limited, you can toss the salad with bottled Creamy Italian Dressing rather than making the dressing from scratch.


For the salad


8 ounces penne


3 cups asparagus diagonally cut into 3-inch-long pieces


For the Creamy Italian Dressing


1/3 cup cottage cheese


1/3 cup plain yogurt


2 tablespoons extra-virgin olive oil


2 tablespoons minced onion


1 clove garlic, minced


1 tablespoon Dijon mustard


1 teaspoon minced fresh flat-leaf parsley


陆 teaspoon dried basil


陆 teaspoon dried oregano


陆 teaspoon freshly ground pepper, or to taste


To complete the recipe


1 cup halved cherry tomatoes


1 red bell pepper, coarsely chopped


2 carrots, coarsely shredded


Garnish (optional): sprigs of fresh basil or flat-leaf parsley


Bring a large pot of water to a boil; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the pasta. Reduce the heat to medium-high and cook for about 12 to 14 minutes, or according to package instructions, until al dente.


While the penne is cooking, put the asparagus into a medium microwave-proof dish; add about 1/4 cup water. Cover and microwave on high for about 4 minutes, or until crisp-tender. (Or cook the asparagus for about 4 minutes in a stovetop steamer.) Drain and rinse well in cold water, then drain again.


To prepare the dressing: Process the cottage cheese, yogurt, oil, onion, garlic, lemon juice, and mustard in a blender until smooth and creamy. Stir in the remaining ingredients. Taste and adjust the seasoning.


When the pasta is done, drain and rinse well in cold water, then drain again.


Transfer the pasta to a large bowl. Add the asparagus and the remaining salad ingredients; toss. Add the dressing and toss again. Taste and adjust the seasoning.


Advance preparation:This salad will keep for up to 3 days in a covered container in the refrigerator. (It's best to refrigerate the dressing and salad separately; toss together up to 1 hour before serving.








Asian Noodle Salad With Peanut Dressing


Makes 4 servings


Unlike Italian pastas that are defined by their shape, Asian noodles are named according to their primary ingredient, which may be wheat, rice, or beans. The Asian wheat-flour noodles for this recipe come be in long, straight strands (Chinese noodles), or they may be curly and tightly packed in a block (Japanese noodles). You'll find them with the Asian foods in most supermarkets or in Asian markets. Watch closely as the noodles cook. Because they're thin, they'll be done very quickly.


Riesling, which pairs well for drinking with Asian dishes, also is the best choice for making the peanut sauce in this dish.


For the dressing





录 cup Riesling or other medium-bodied, high-acid, semi-sweet white wine


录 cup smooth peanut butter


3 tablespoons soy sauce


2 tablespoons toasted (Asian) sesame oil


1 tablespoon minced fresh ginger


1 tablespoon sugar


2 cloves garlic, minced


1/8 teaspoon red-pepper flakes


For the salad





6 ounces thin Asian wheat-flour noodles


12 snow peas, strings removed, blanched , and halved lengthwise


陆 cup sliced white mushrooms


陆 red bell pepper, cut into 2-inch x 录-inch strips


2 scallions, both white and green parts, thinly sliced


1 carrot, coarsely shredded


Mandarin orange segments and black sesame seeds or toasted sesame seeds for garnish


Bring a medium pot of water to a boil over high heat.


To make the dressing, whisk together all the ingredients in a small bowl.


To make the salad, cook the noodles according to package directions. Drain well and transfer to a large bowl. Add the dressing to the hot noodles and toss. Let stand until completely cool.


Toss in the remaining ingredients, except the garnish. Serve at room temperature or chilled. Garnish the servings with orange segments and sprinkle with sesame seeds.








GREEN TOMATO CASSEROLE





Spray dish with Pam.





Layer as follows:


Sliced green tomatoes, about 录 inch thick and sliced onions, about 录 inch thick.


Top with Swiss Cheese (in slices or shredded)


Repeat tomatoes and onions.


Cover with SEASONED bread crumbs


Cover with RAW bacon slices


Bake in preheated 400 degrees over for approximately 45 minutes or UNTIL the BACON is crisp/cooked.








TOMATOE PIE (with red tomatoes)





1 (9 inch) pie shell, backed and cooled


2 or 3 large tomatoes, thickly sliced (we have also used the roma tomatoes)


Salt


Pepper


Sweet basil


Chives


2 or 3 green onions, chopped


1 cup mayonnaise


1 cup sharp cheese, grated.





Fill pie shell with tomatoes. Sprinkle with salt, pepper, basil, chives and green onions.





Mix Mayonnaise and Cheese.





Spread over tomatoes.





Bake 30 minutes at 350 degrees.


Tomato Pie


Makes one 9-inch pie - 6 servings


This dish is perfect to make in the winter using fresh Florida tomatoes, which are delicious paired with an earthy red wine, such as Pinot Noir. For ease of preparation, use a store-bought pie crust, which you'll find in the freezer section of most supermarkets. Or try my Basic Pie Crust, which takes just minutes to prepare using a food processor (see recipe). This pie can be made early in the day and reheated in the microwave. Or, cut it into thin slices to serve as a room-temperature appetizer or first course.





2 tablespoons olive oil


戮 cup finely chopped onion


4 cloves garlic, minced


1 陆 pounds fully-ripened tomatoes, cut into 陆-inch cubes (about 4 cups) (see Tip)


陆 cup Pinot Noir or other medium-bodied, earthy red wine


录 cup minced fresh basil or 1 teaspoon dried basil


3 cups stemmed and coarsely chopped fresh spinach


陆 teaspoon freshly ground pepper, or to taste


1 (9-inch) store-bought frozen pie crust or Basic Pie Crust (see recipe)


陆 cup freshly shredded Parmesan cheese


One 2 录-ounce can sliced black olives, drained


1 cup finely shredded mozzarella cheese


Preheat the oven to 350掳F.


Heat the oil in a large saut茅 pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic; stir constantly for about 1 minute. Add the tomatoes, wine, and dried basil (if using). When the liquid begins to bubble, reduce the heat to medium-low. Cook, uncovered, stirring occasionally, until the liquid is absorbed and evaporated, about 20 minutes. Stir in the spinach, fresh basil (if using), salt, and pepper. Taste and adjust the seasoning.


Pierce the bottom of the crust in several places with a fork; bake in the lowest third of the oven for 10 to 15 minutes or until the crust is firm but not browned.


Spread the Parmesan in the partially baked crust. Top with an even layer of the tomato mixture. Add a layer of olives and top with the mozzarella cheese.


Bake in the lowest third of the preheated oven for about 35 minutes or until the filling is set and the edges of the crust are lightly browned. Let stand on a rack for about 10 minutes before slicing into wedges for serving.





CORN-BASIL-CHERRY TOMATOE Salad (make day before)


1 Bag Frozen corn (rinse and let drain/thaw)


Cherry tomatoes cut in half (if you don鈥檛 have fresh from garden, get the GRAPE Cherry Tomatoes at grocery store)


Basil 鈥?as much as you want 鈥?lots, in fact [roll the leaves and chop]


Cilantro 鈥?same quantity as basil


1 bottle of your favorite Balsamic or Vinaigrette Salad Dressing


1 large Can of HEARTS of PALM (it it comes 鈥榳hole鈥?鈥?cut in 1 inch pieces-don鈥檛 break up 鈥?or smaller) ==usually in the aisle next to veggies/artichokes.


After letting it sit about 30 mins in fridge, season (salt/pepper) to taste.


Take along to picnic with a slotted serving spoon. If you want to provide the 鈥榳hole鈥?thing you can take a bowl of Fresh Salad Greens (I like the mix one) 鈥?put in a bowl beside the bowl of this mix so that people can either have it as a 鈥榮ide鈥?dish or a salad








Fried Cow's Udder





Ingredients (4 servings)





4 pounds of Cow's udder


1 Egg, beaten


Plain breadcrumbs


7 Tbsp Butter


Salt


Pepper





Instructions





In order to remove all traces of milk, put the udder into lukewarm water and let soak for 2 to 4 hours, permitting the water to cool off.


Then cook the udder in a 2-percent to 3- percent salt water solution until tender.


Remove from the cooking liquid and cut into 1/2-inch thick slices. Let the slices dry a bit.


Season on both sides, dip into whisked egg, and then into breadcrumbs.


Fry in butter, turning once, until golden brown on both sides.





Serve with lettuce.





Serves 4.
nachos with melted chesea nd jalapenos. cocktail shrimp with sauce. shrimp dip.