Cuisine: American

Roasted Potato Medley

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 Roasted Potato Medley
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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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.
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Dressed Up Sweet Peas

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 Dressed Up Sweet Peas
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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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/

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Cheesy Cauliflower Bake

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 Cheesy Cauliflower Bake
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Course Side Dish
Cuisine American
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Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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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/

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Roasted Broccoli and Brussels Sprouts

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 Roasted Broccoli and Brussels Sprouts
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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
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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/

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No Bake Caramel Cookies

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 No Bake Caramel Cookies
Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in one super easy No Bake Caramel Cookie! I can't think of a thing not to love about these cookies!
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring sugar, butter, and evaporated milk to a rolling boil over medium heat. Stir frequently.
  2. Remove from heat and add oats, dry pudding, and salt. Let sit for a few minutes until it cools a little bit.
  3. Line a cookie sheet with wax paper.
  4. Add chocolate chips and toffee chips to cookie mixture. Gently stir being careful to not over stir or else the chocolate chips will be totally incorporated.
  5. Drop by cookie scoopfuls onto wax paper.
  6. Let sit for at least 15 minutes.
Recipe Notes

Author: Amy

http://www.littledairyontheprairie.com/no-bake-caramel-cookies/2/

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

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 Green Beans from a Can That Don't Taste Like It!
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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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.

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Ham and Shell Salad

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 Ham and Shell Salad
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
  2. Stir the peas, ham, Cheddar cheese, onion, mayonnaise, Ranch dressing, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
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Nutrition Facts
Ham and Shell Salad
Amount Per Serving
Calories 369 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 43mg 14%
Sodium 645mg 27%
Potassium 87mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 5g
Protein 16g 32%
Vitamin A 9%
Vitamin C 14%
Calcium 22%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Dill Pickle Pasta Salad

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 Dill Pickle Pasta Salad
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Course Side Dish
Cuisine American
Servings
Ingredients
Course Side Dish
Cuisine American
Servings
Ingredients
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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.
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Chicken Potpie Recipe

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 Chicken Potpie Recipe
Test Kitchen Tips Feel free to use your favorite homemade pie pastry. When the edge of the pastry falls inward off the lip of the pie plate, we say it slumped. Reduce slumping by letting your fluted crust rest in the refrigerator 30 to 45 minutes.
Votes: 1
Rating: 3
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Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 3
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Instructions
  1. Preheat oven to 425°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 5 minutes; add carrots and cook another 5 minutes or until crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, corn and potato mixture; remove from heat.
  3. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  5. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°. Yield: 2 potpies (8 servings each).
Recipe Notes

Nutritional Facts 1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.

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Nutrition Facts
Chicken Potpie Recipe
Amount Per Serving
Calories 484 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 52mg 17%
Sodium 1034mg 43%
Potassium 449mg 13%
Total Carbohydrates 50g 17%
Dietary Fiber 3g 12%
Sugars 4g
Protein 22g 44%
Vitamin A 94%
Vitamin C 18%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Fried Cabbage

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 Fried Cabbage
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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
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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!
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