Side Dishes
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Vegetables |
Potatoes |
Rice |
Other |
Contributed by Lisa B.
I serve this rice with my beef stroganoff recipe (see main dishes). It cooks best in a one quart stockpot.
1 can beef consumé
1 cup Mahatma brown wild rice
1 tbsp. butter
1/2 c. chopped onions
salt/pepper to taste
Sauté butter and onions until tender. Stir in rice and consumé. Bring to boil. Cover and simmer for 20 minutes. (Leave lid on rice until ready to serve.)
Contributed by Lisa E.
I got this recipe from an old friend. Even people who claim to hate sweet potatoes like this one.
2 c. mashed sweet potatoes (just peel and boil a few yams until
soft)
1 c. sugar
2 eggs
1 tbsp. vanilla extract
1/2 c. melted butter
Mix the above ingredients with hand mixer. Pour into greased pan.
Topping:
1/2 c. packed brown sugar
1/2 c. flour
1 c. walnuts or pecans
1/3 c. butter (not melted)
Mix topping ingredients and sprinkle over sweet potatoes. Bake at 350 for 30 minutes.
Contributed by Lisa E.
I love this recipe because you can make it the night before a big holiday dinner and clean up the mess before company comes over.
9 large baking potatoes, peeled and cut into chunks
1/2 c. butter, softened
12 oz. cream cheese, room temp
½ c. sour cream
salt and pepper
Boil potatoes and mash with other ingredients. Refrigerate. When ready to serve, let it sit for 30 minutes, then bake at 350 for about 30-45 min. until heated through.
Cheesy Potatoes or Macaroni & Cheese
Contributed by Sarah J.
This side dish goes with everything and guys really like it. You can assemble it hours in advance and then pop it in the oven an hour before you serve dinner. If you don't mind using your oven in the summer, it goes great with barbecue.
1 large red onion
2 tbs. butter
1 quart milk
8 oz. grated cheddar cheese
8 tbs. flour shaken in container with 1 cup water until no clumps remain
seasoning salt, regular salt and pepper to taste
1 tbs. ground mustard
Enough potatoes or macaroni to fill ¾ of an extra large casserole
Sauté red onion in butter. Add milk and heat until warm over medium heat. Reduce heat to simmer and slowly add grated cheese. Do not add cheese too fast or it will clump. Add flour and water mixture and season to taste with mustard, salt and pepper. Allow to simmer until thickens about 10 minutes. Pour over cut up potatoes or boiled pasta and bake at 400 for at least one hour. Serves 10-12. * If cheese seems too clumpy use a hand blender to smooth it out.
Contributed by Laura C.
Our familiy traditionally makes Corn Pudding for every holiday, and last year my cousin offered to bring it. He ended up bringing a different corn altogether, however, and no one was very happy about it - until we tried it! Even vegetable haters will LOVE this one!
Three 10 oz. bags frozen kernel corn (2 yellow; 1 white)
One 10 oz. Heavey Whipping Cream
9 oz. Milk
1 tsp. Salt
6 tsp. Sugar
Pinch Cayenne Pepper
Parmesan cheese
Defrost corn. Mix all ingredients in a large saucepan. Bring to a boil. Simmer for 5 minutes. While simmering, make the roux: 2 Tbsp. Butter 2 Tbsp. Flour Add the roux after 5 minutes of simmering. If the mixture is not thickening, prepare and add more roux. When thickened, pour into a casserole dish (I use a souffle dish). Sprinkle with parmesan cheese. Bake 20 minutes at 350 degrees.
Mashed Potateos with Horseradish Cream
Contributed by Judy W.
This recipe gives a nice twist to regular mashed potatoes with a creamy topping and a little kick of horseradish. Yukon Gold potatoes are best and can be done a day ahead. When ready to serve, top with horseradish cream and bake until hot and golden.
4 lbs potaoes (12 med), peeled and cut into 1 inch chunks
1 (8oz) reduced fat sour cream
3 T snipped chives
1/2c. milk, warmed
1 t salt
¼ c. mayo
2 T prepared white horseradish
¼ t pepper and some salt
Preaheat oven to 450. Boil potatoes 15 mins or until tender. Reserve ¼ c. sour cream and 1 T. chives to use later in topping. Mash potatoes with milk, salt and remaining sour cream and chives. Put mix in 2 1/2 quart casserole dish.
Mix mayo with horseradish, pepper and reserved sour cream and reserved chives and spread mixture over potatoes. Bake potatoes 20 mins or until hot and bubbly and top is browned. Makes 10 cups or 12 servings.
Creamy & Sweet Summer Squash Soup
Contributed by Sarah J.
This is a hearty soup recipe that's great for low carb diets.
2 lbs. yellow summer squash
3 cups of water
½ c. butter
½ c. sour cream (could use heavy cream)
2 packets Splenda
1 tsp. Italian spices
½ tsp. ginger
½ tsp. nutmeg
1 tsp. salt
½ tsp. pepper
Wash squash and cut off ends. Place in sauce pan with 3 cups of water. Bring to a boil and cook on medium heat for 20 minutes or until squash is soft. Meanwhile, in blender or food processor, place all other ingredients. When squash is cooked, discard water, and place squash in blender or food processor with other ingredients. Let it sit for a few minutes to melt butter a bit. Then blend or process until creamy. Makes 4 large servings.
Contributed by Christine O.
This asparagus recipe is a staple item with a steak dinner at our house, plus it is simple and flavorful.
1 bunch of asparagus
olive oil
Kosher salt
parmesan cheese (mozzarella works if you don't have parmesan)
Cut off the ends of the bunch of asparagus. Spread out on a cookie sheet sprayed with Pam. Sprinkle with olive oil and Kosher salt. Grate Parmesan cheese liberally over entire asparagus. Cook at 350 for 20 minutes. Serve promptly or it gets very soggy. Delicious.
Contributed by Sarah J.
This is a great recipe for barbecues and it serves tons of people.
7 pound can of Baked Beans or Pork & Beans (I use Bush's Baked Beans)
1 cup chopped onions
1 cup bacon (real bacon pieces sold in the salad section)
3/4 cup packed brown sugar
1/4 cup yellow mustard
1/2 cup catsup
3 tsp. garlic powder
2 tsp. salt (or more to taste)
All ingredients are estimates a little more or less won't hurt. If they seem bitter add more sugar and salt, but not too much. I'd let them cook for a few hours and then taste them. The flavors die down and kind of change. Cook all day in crock pot on low or 5-6 hours on high. The trick is to cook them a long time until they get pretty dark.
Contributed by Lisa E.
Our brother-in-law's mother, Celia brought these to a family event, and everyone was LOVING "those potatoes." When I learned the list of ingredients, it suddenly became clear why we all loved them so much. Enjoy at your own risk...
1 pkg. frozen hash browns (southern style cubed, NOT shredded style) - thawed (if not, you can increase cooking time to 90 minutes)
1 tsp salt
1 tsp pepper
1/2 c. chopped onion
1 can cream of chicken soup (or cream of mushroom)
1 pint of sour cream
2 cups grated cheddar cheese
2 cups crushed potato chips for top
1/2 c melted butter (one cube real butter) to drizzle on top of chips.
Mix together in a large bowl all ingredients EXCEPT crushed chips and butter. Place in a 9x13 dish sprayed with Pam. Top with crushed chips. Drizzle butter over top of chips. Bake 1 hour @ 350, uncovered, until top is golden brown. Watch ,as it depends on your oven. Check at 45 - 50 minutes, as it may be done.
Contributed by Jenny W.
This squash dish is perfect as a holiday side dish -- even people who have an aversion to squash will love it!!!
5 medium crookneck squash
3/4 stick of butter
2 eggs
1/2 tsp. pepper
1 tsp. salt
1 1/2 cups of cheddar
1 cup evaporated milk
1/2 cup chopped onion
2 cups Ritz crackers Slice and boil squash until soft. Drain and smash squash in a bowl along with the butter. Once butter is melted, combine remaining ingredients in the bowl with squash. Coat baking pan and bake at 375 degrees for 40 minutes or until brown.
Easy Roasted Vegetables with Potatoes
Contributed by Voiza A.
This is an easy recipe for cooking fresh vegetables. I have listed some good vegetable options below, but any fresh vegetable will work. Even if you usually don't like Brussel sprouts, you should try them – they're amazing. You can even serve this dish cold sprinkled with a little blue cheese dressing. For a lower calorie option, skip the potatoes.
Sliced Onion
Brussel sprouts, halved
Cauliflower, chopped into small florettes
Mushrooms, halved
Sliced yellow, red and/or green peppers
Eggplant, carrotts or any other vegetable
Small red potatoes, quartered
Olive Oil (1 to 2 tbsp.)
Salt and Pepper to taste
Wash and chop vegetables and potatoes. Place in a large baking dish and sprinkle with olive oil, salt and pepper. Bake at 400 for 50 minutes, stirring every 15-20 minutes.
Contributed by Lisa E.
This is an Emeril Lagasse recipe -- the chicken broth makes the potatoes moist and flavorful, and it's a more elegant-looking side dish than a standard baked potato.
4 medium baking potatoes
5 TBSP. melted butter
1 c. chicken stock
1/2 tsp. chopped fresh thyme leaves (I just used dried thyme)
1 tsp. salt
1/2 tsp. freshly ground white pepper (I just used regular pepper)
3 1/2 TBSP. finely grated Parmesan cheese
1 TBSP fine dry bread crumbs (don't overdo it on the breadcrumbs - I reduced the original recipe)
Preheat the oven to 425 degrees. Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so they are still joined together at the bottom. Brush the potatoes w/melted butter (I didn't have a brush, so I just used a spoon and dripped it into the crevices). Then place them in a small baking pan or dish. Pour the chicken broth around the potatoes, and sprinkle the potatoes with the thyme, salt and pepper. Roast the potaotes until they are half-cooked, about 45 minutes, basting every 5 minutes w/the butter-chicken stock mixture.
In a small bowl, combine the grated cheese and bread crumbs and sprinkle it evenly over the four potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside, and cooked through, about 40 minutes.
* Note: Exact cooking time will vary based on the size of the potatoes, but I find the longer you can cook them, the more broth they'll soak up, and the better they'll turn out. If they start getting too crispy, you can always turn the heat down and cook longer as well.
Contributed by Lisa E.
I got this one from Paula Deen. Of course, it's totally unhealthy, but it's so easy that Rachel can make it and kids love it.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar (I don't include this, as it seems like major overkill to me after the butter and sour cream)
Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar (I omit this step and the next). Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Contributed by Sarah A. and Voiza A.
This recipe is amazing. It's from a Williams-Sonoma catalog. We took a chance, and we are so glad we did. It is more complicated than most potato dishes, but so worth it. It seems like a lot of leeks, but they cook down and are very mild in the final dish -- barely detectable, except for their amazing flavor. And, nutmeg seems like an odd choice, but it's perfect. Try it.
5 Tbs. butter
4 lb. leeks, white and light green portions, rinsed well, cut into ¼ inch rings (Yes, I said 4 pounds.)
1 tsp. fresh thyme
¼ tsp. nutmeg
¾ tsp. pepper
1 cup heavy cream
8 oz. Gruyere cheese (Sam's Club sells this)
8 oz. Parmigiano-Reggiano cheese, grated (Sam's Club sells this)
3 lb. russet potatoes
3Tbs. minced fresh chives
Melt 4 Tbs. of butter and add leeks and salt. Cover and cook over medium stirring occasionally, until leeks are tender (about 20 minutes). Add thyme, heavy cream, pepper and nutmeg. Simmer, uncovered, stirring occasionally, until thickened (about 15 minutes). Let cool for about 20 minutes.
Preheat oven to 400 degrees.
Combine cheeses in a bowl. Grease 9 x 12 pan with butter. Layer 1/3 of potatoes in pan. Spread 1/3 of leek mixture. Sprinkle with 1/3 of cheese mixture, and then 1 Tbs. of chives. Repeat layering 2 more times. Cover pan with foil. Be sure not to touch foil to top layer of cheese. Bake for 45 minutes. Remove foil. Bake for about 30-40 minutes more until crust is golden brown. Let stand for 15 minutes.
Contributed by Lisa E.
This is a really versatile dish that's delicious, filling and low in fat/calories. It can be served as a side dish, but I also like it as a main dish. It's super easy to make, although I find it tough to cut the spaghetti squash in half. (It's like trying to slice a pumkin in half -- if anyone has any tips, let me know.) I enjoy this simple preparation, but you can also serve it with anything you'd put on spaghetti noodles (tomato sauce, meatballs, etc.). BTW, these measurements don't have to be exact -- you may want to modify depending on the size of your spaghetti squash.
1 spaghetti squash
1/4 cup chicken broth
2 tbsp. olive oil
chopped parsley
salt & pepper
parmesan cheese
Cut squash in half; scoop out seeds and pierce skin with fork a few times. Place cut-side down in a roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using fork, pull squash into strands. Stir together with chicken broth, olive oil, chopped parsley and salt and pepper. Top individual servings with parmesan cheese to taste. (It makes a ton -- equivalent to an entire box of pasta.)
Quick Southern-Style Baked Beans
Contributed by Lisa E.
Got this from my favorite Pioneer Woman site. It's a really tangy, savory take on baked beans, and pretty simple. It serves a lot -- up to 18 people.
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Grandma Olson’s Green Bean Casserole
2 cans (14.5 oz. size) cut green beans
1 can Cream of Mushroom Soup
1 stick of butter
2 Tbsp. flour
1 C. bean juice
1/8 tsp. garlic salt
1/8 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1/2 lb. Velveeta cheese
Frozen French-fried onion rings and/or French-fried onions
Drain the beans saving 1 Cup of juice for the sauce. Place the beans into a casserole dish. Melt the butter over medium heat in a saucepan. Stir in the flour and let it simmer for about a minute. Add the bean juice, soup and spices. Cut the cheese into chunks and add to the sauce. Cook over low heat until the cheese is completely melted, stirring often. (You don't want it to stick on the bottom) Pour the cheese sauce over the beans, top with onion rings or French fried onions (or both). Bake uncovered at 350 degrees for 1 hour.