Course: Side Dish

Roasted Potato Medley

Print Recipe
 Roasted Potato Medley
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Spread in single layer on foil-lined large baking pan sprayed with no stick cooking spray.
  2. Roast 25 to 30 minutes or until potatoes are tender and golden brown, stirring halfway through cook time.
Share this Recipe
 

Dressed Up Sweet Peas

Print Recipe
 Dressed Up Sweet Peas
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small saucepan, melt butter on medium heat. Add drained peas, chicken broth and sage to pan, stir and bring to a boil. Reduce heat to low and simmer, stirring often, for 10-15 minutes or until the liquid is mostly evaporated.
Recipe Notes

http://tastykitchen.com/recipes/sidedishes/dressed-up-sweet-peas/

Share this Recipe
 

Cheesy Cauliflower Bake

Print Recipe
 Cheesy Cauliflower Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400º. In a large pot of salted boiling water, cook cauliflower until tender, 8 minutes. Drain well.
  2. Butter a large baking dish. Add half the cauliflower and pour over half the heavy cream. Dot with half the butter, sprinkle with half the garlic, cheddar, Parmesan, and thyme. Repeat with remaining ingredients and season with salt and pepper.
  3. Bake until cheese is melty and deeply golden, 30 minutes.
  4. Let cool 5 minutes, then serve.
Recipe Notes

http://www.delish.com/cooking/recipe-ideas/recipes/a50583/cheesy-cauliflower-bake-recipe/

Share this Recipe
 

Roasted Broccoli and Brussels Sprouts

Print Recipe
 Roasted Broccoli and Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees. Toss broccoli and brussels sprouts in olive oil and garlic salt. Once coated well add the parmesan cheese and toss again. Spread vegetables out on a foil lined cookie sheet. Roast for 25-30 minutes or until vegetables are nice and crispy. Serve and Enjoy!
Recipe Notes

http://www.momswithoutanswers.com/the-worlds-best-roasted-broccoli-and-brussels-sprouts/

Share this Recipe
 

Green Beans from a Can That Don’t Taste Like It!

Print Recipe
 Green Beans from a Can That Don't Taste Like It!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat entire contents of the canned green beans. Drain.
  2. Place butter in the bottom of a serving bowl and add DRAINED green beans, stirring gently until butter is melted.
  3. Sprinkle with parmesan (and thyme if using)and serve.
Recipe Notes

NOTE: This would work equally well on fresh or frozen green beans. You can steam fresh beans 3-5 minutes.

Share this Recipe
 

Dill Pickle Pasta Salad

Print Recipe
 Dill Pickle Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place cooked pasta in a large mixing bowl.
  2. Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper and garlic salt, stir to combine.
  3. Cover and refrigerate for at least 2 hours.
Share this Recipe
 

Fried Cabbage

Print Recipe
 Fried Cabbage
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine American
Servings
people
Ingredients
  • 3-4 slices bacon depending on size of cabbage
  • 1/4 head cabbage thinly sliced or shredded
  • black pepper fresh ground, to taste
Course Side Dish
Cuisine American
Servings
people
Ingredients
  • 3-4 slices bacon depending on size of cabbage
  • 1/4 head cabbage thinly sliced or shredded
  • black pepper fresh ground, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat skillet to medium-high, 375-400F. Cook bacon until crispy, then remove and set on a plate with a paper towel. Keep the bacon grease in the pan.
  2. Add cabbage to skillet and fry until soft and tender, but not burnt. Note: the moisture in the cabbage will gradually cook out, and deglaze the pan in the process, so you may notice some color from that. Depends on the skillet you use - I used a stainless skillet.
  3. Shortly before done, add black pepper. I do not recommend adding salt, as the bacon has enough, but if you used low-sodium bacon or just plain want more salt, knock yourself out!
Share this Recipe
 

Ambrosia Salad

Print Recipe
 Ambrosia Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Side Dish
Cuisine American
Servings
servings
Ingredients
Course Dessert, Side Dish
Cuisine American
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Fold sour cream into Cool Whip in a large serving bowl.
  2. Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
  3. Serve immediately or refrigerate until serving.
Recipe Notes

Author: Trish - Mom On Timeout

Share this Recipe
 

German Potato Salad

Print Recipe
 German Potato Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine German
Servings
Ingredients
Course Side Dish
Cuisine German
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
  2. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
  3. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
Recipe Notes

Recipe courtesy of Mary Nolan

Share this Recipe
 

Khobz

Classic Moroccan Bread

Print Recipe
 Khobz
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine Moroccan
Servings
loaves
Ingredients
Course Side Dish
Cuisine Moroccan
Servings
loaves
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small bowl, dissolve the yeast and sugar in the water. Set aside for 10 minutes until the yeast is foamy. If it doesn't foam, the yeast is dead and you should discard it. If you are using instant dry yeast, you can just mix it with water and sugar and use without waiting the additional minutes. It doesn't require proofing.
  2. In a large bowl, sift in the flour and salt. Make a well in the center and gradually pour in the water and yeast mixture. Form the dough into a ball. Put on floured surface and knead for 10-15 minutes until smooth and elastic. Divide the dough into two even pieces and shape into slightly flattened balls. Dust lightly with flour. Cover with a kitchen cloth and let rest for about 10 minutes.
  3. Line a baking sheet with parchment paper. Transfer the loaves to the sheet, leaving at least 2 inches (5cm) between them. Flatten to about 1 inch (2.5 cm) thick with your hand. Cover with a plastic wrap, and leave in a warm place for about 1 hour. The dough should rise.
  4. Preheat the oven to 350°F (175°C). Prick the loaves 4-5 times using a fork or a knife. Sprinkle with cornmeal, if desired. Bake until golden, for about 25 minutes. Rotate the pan halfway through baking. Store wrapped in plastic wrap. Enjoy!
Share this Recipe