Page 1 of 2 12 LastLast
Results 1 to 20 of 28

Thread: Side Dish

  1. #1
    AuCaDo Veteran sierrasuenos's Avatar
    Join Date
    Jan 2007
    Location
    Sierra Nevadas
    Posts
    1,937

    Default Sierra Valley Ranch Style Green Bean Casserole

    Sierra Valley Ranch_Style Green Bean Casserole

    7 Cans of french cut green beans drained
    3 Cans of cream of mushroom soup
    1 LB Bacon
    1 Large onion chopped
    1 Can of Durfee fried onions

    Pre-Heat oven to 350 degrees
    Will need 13 x 9 glass dish, or any large, deep casserole dish

    Chop bacon into 1 inch squares. In large fry pan saut? bacon and chopped onions for 30 minute +/-. Drain about 3/4 of bacon grease from pan. Make sure you leave some for flavor. Empty green beans and mushroom soup into baking dish. Mix in the bacon and onions. Bake for 40 minutes. Remove from oven and spread the Durfee onions on top. Bake for an additional 5 or until golden brown.

    Serves (???) Plenty for a large family holiday dinner. Plus left overs!

    Sierrasuenos ~ California, USA
    Last edited by sierrasuenos; 02-09-2007 at 10:59 PM.
    :punk::insane:
    [SIGPIC][/SIGPIC]

  2. #2
    AuCaDo Admin Belgrael's Avatar
    Join Date
    Jan 2007
    Location
    Sydney, NSW, Australia
    Posts
    6,788

    Talking Guacemole

    I'm hoping my Guacemole is a Side Dish cos you guys use different terminology than we Aussies :tongue0022:.

    Guacemole

    2 Avocadoes, mashed
    1 Spring Onion/Shallot sliced thinly
    1 tomato, skinless, diced
    1 teaspoon coriander
    3 teaspoons lemon juice
    1 teaspoon sweet chili sauce

    Mix it all together, and serve with nachos or in a bowl with plain corn chips for dipping.
    Make sure you put some taco sauce on top of the guacemole, if serving with plain corn chips.
    :tongue0022:

    Di, Bud, Nimble, Pudding, Tricky and Spook (and my Chippy at the Rainbow Bridge )


    Founder/Director - Australian Working Dog Rescue Int (AWDRI)





  3. #3
    AuCaDo Veteran sierrasuenos's Avatar
    Join Date
    Jan 2007
    Location
    Sierra Nevadas
    Posts
    1,937

    Default Potatos Olivia

    Potatoes Olivia


    Pre-Heat oven to 425 degrees.
    You will need a round 9 inch cake pan.

    3 -4 peeled potatoes
    3 Tbs. butter
    1 Tbs Garlic salt
    1 Tbs Italian seasoning
    1 Tsp pepper
    Slice potatoes about 1/4 inch thick. Layer half of the sliced potatoes in the cake pan. In separate cup melt butter and spices, mix together. Spoon half the butter mixture onto the potatoes. Finish layering the potatoes and spoon butter on top. Cover pan with tinfoil tightly. Bake for 20 minutes. Uncover pan and bake for an additional 45 minutes. Should be brown and crispy.

    Serves 4-6
    :punk::insane:
    [SIGPIC][/SIGPIC]

  4. #4
    AuCaDo Veteran sierrasuenos's Avatar
    Join Date
    Jan 2007
    Location
    Sierra Nevadas
    Posts
    1,937

    Default Sauteed Zucchini and Tomato

    Saut?ed Zucchini and Tomato


    5 Zucchini sliced
    2 Tbs butter
    2 tomatoes chopped large
    2 Tsp. Garlic salt
    1/2 Tsp Pepper
    2 Tsp Italian seasoning

    Chop Zucchini and tomatoes at least 1 inch thick. In large skillet melt butter and spices over medium high heat. Saut? zucchini first for about 10 minutes. Add tomatoes and simmer for another 5 minutes, until done.

    Serves 4-6

    :punk::insane:
    [SIGPIC][/SIGPIC]

  5. #5
    AuCaDo Member artcrab's Avatar
    Join Date
    Jan 2007
    Location
    Clearwater, Florida
    Posts
    440

    Default Sinfully Delicious Rosemary & Blue Cheese Potatoes

    Sinfully Delicious Rosemary & Blue Cheese Potatoes

    Ingredients:
    5 pounds Russet potatoes
    3 teaspoons salt
    1/2 teaspoon black pepper
    1 1/2 teaspoon minced fresh rosemary
    3/4 cup crumbled blue cheese
    3/4 cup grated parmesan cheese
    1 cup sour cream

    Directions:
    Preheat oven to 350 F. Butter a 9x13 glass baking dish. Peel and slice the potatoes into 1/4 inch slices. Toss them in a large bowl with 2 teaspoons salt, 1/2 teaspooons pepper and 1 1/2 teaspoons rosemary. In a small bowl, toss together the cheeses.

    Layer half the potatoes in the butter baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.

    In a bowl, whisk together sauce ingredients and pour over potatoes.

    Tape the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture.

    Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife.

    Artcrab
    Clearwater, Florida
    [SIGPIC][/SIGPIC] Jenny & Buckeye:character0007:

  6. #6
    AuCaDo Member artcrab's Avatar
    Join Date
    Jan 2007
    Location
    Clearwater, Florida
    Posts
    440

    Default Garlic, Spinach and Rice Casserole

    Garlic, Spinach and Rice Casserole

    Ingredients:
    1/4 cup olive oil
    2 heads garlic, peeled and finely minced
    3 medium onions finely chopped
    2 cups long grain rice (not instant or quick cooking)
    3 ups chicken or vegetable stock
    2 10 ouncepacks of chopped spinach, thawed
    1 cup freshly grated parmesan cheese
    1/2 teaspoon fresh ground pepper

    Directions:
    Warm olive oil in skillet over medium heat. Add garlic and onion and cook on low-medium heat until soft.

    Add rice and cook on medium heat until lightly browned. Add stock, bring to a boil. Cover and reduce heat to very low. Simmer for 20 minutes or until the stock is absorbed.

    Meanwhile, take spinch and squeeze out excess water. Put spinach on cutting board and finely chop.

    Stip spinach into rice with 1/2 cup cheese and the pepper. Pour into greased square baking dish. Sprinkle remaining cheese on top.

    Bake at 350 F for 15 minutes.

    Serves 4-6

    Artcrab & Family
    Clearwater, Florida
    [SIGPIC][/SIGPIC] Jenny & Buckeye:character0007:

  7. #7
    AuCaDo Member artcrab's Avatar
    Join Date
    Jan 2007
    Location
    Clearwater, Florida
    Posts
    440

    Default Perfect Potato Casserole

    Perfect Potato Casserole

    Ingredients:
    1 bag frozen hashbrowns
    1 small container sour cream
    2 cups shredded cheddar cheese
    2 cans cream of mushroom soup (undiluted)
    1 bunch green onions, cleaned, trimmed and chopped
    1/4 teaspoon salt
    1 teaspoon pepper
    1/4 stick butter, melted and cooled
    2 cups cornflakes cereal

    Directions:
    Break up frozen hashbrowns and put into a 9x13 baking dish.

    In mixing bowl, combine sour cream, cheese, soup, onions, salt and pepper. Pour over potatoes and mix well.

    Melt butter in microwave. Let cool slightly.

    In a separate bowl, add cornflakes and butter. Toss to coat.


    Evenly spoon cornflakes mixture onto potato mixture.

    Bake at 325 F for 30 minutes or until bubbly at sides and toasty on top.


    Artcrab & Family
    Clearwater, Florida
    [SIGPIC][/SIGPIC] Jenny & Buckeye:character0007:

  8. #8
    AuCaDo Member dpkag's Avatar
    Join Date
    Feb 2007
    Location
    Los Alamos, NM
    Posts
    87

    Default Never Fail Rice

    Never Fail Rice

    3/4 stick butter
    1 onion (chopped)
    1 cup raw rice
    1/4 t. salt
    1 can consomme soup
    1 can bullion soup
    1 can mushrooms
    1/3 cup pine nuts
    1 can water chestnuts (sliced)

    Place butter and onion in a large rectangular pyrex dish. Cook for 10-15 minutes at 325 degrees.

    Add in remaining ingredients and cook for 1 hour at 325 degrees uncovered.

  9. #9
    AuCaDo Member
    Join Date
    Jan 2007
    Location
    Montana
    Posts
    12

    Default Re: Side Dish

    Veggies In Creamed Cheese

    6 medium potatoes peeled and chopped into bite size pieces
    4-5 carrots diced
    1 zucchini sliced
    1 yellow squash sliced
    2-3 ribs of celery sliced
    2-bunches of broccoli cut up
    1 bunch asparagas cut into bite sized pieces
    1 onion diced
    1/2 /b sliced fresh mushrooms
    1 8oz pkg Creamed Cheese
    1/4 cup soy sauce (to taste)
    splash of worchestershire sauce
    salt (to taste)
    pepper (to taste)
    2 T butter

    Cut up first 7 veggies and steam until tender, drain and add creamed cheese, soy sauce and worchestershire sauce and blend. Saute' mushrooms and onion in pan until mushrooms are turning crispy and onion has carmelized. Add to veggies and mix well. Adjust by adding more soy sauce if needed.

    You may use any variety of veggies for this. Don't over cook the potatoes or they will turn to mush. Enjoy

    Paddi Tudor

  10. #10
    AuCaDo Veteran noworriesjake's Avatar
    Join Date
    Apr 2007
    Location
    West Columbia, SC
    Posts
    5,108

    Default Re: Side Dish

    Brown Sugar-Glazed Sweet Potato Wedges
    Yields 12 servings.

    ? c unsalted butter
    ? c packed dark brown sugar
    ? c water
    1 tsp salt
    ? tsp ground nutmeg
    ? tsp ground ginger
    1 (3-inch) cinnamon stick
    4 lbs sweet potatoes, peeled, cut in half cross-wise and cut into ? inch wedges
    cooking spray

    Preheat oven to 400 degrees. Melt butter in medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Discard cinnamon stick. Combine sugar mixture and potato wedges in large bowl; toss well to coat. Arrange potato mixture on a large jelly roll pan coated with cooking spray. Bake at 400 degrees for 40 minutes or until tender, stirring after 20 minutes.

    Melissa Tooley

  11. #11
    AuCaDo Veteran noworriesjake's Avatar
    Join Date
    Apr 2007
    Location
    West Columbia, SC
    Posts
    5,108

    Default Re: Side Dish

    New Potatoes in Dill Cream Sauce
    Makes 16 servings, ? cup each

    2 ? lbs new red potatoes
    1 tub (8 oz) Spreadable Philadelphia Chive & Onion Cream Cheese Spread
    ? c milk
    1 chopped green pepper
    3 Tbsp chopped fresh dill

    Cut potatoes into quarters; place in large saucepan. Add enough water to cover potatoes. Bring to a boil. Reduce heat to medium and cook 15 minutes or until potatoes are tender. Meanwhile mix cream cheese, milk and green pepper in a large microwavable bowl. Microwave on HIGH 40 to 50 seconds or until cream cheese spread is melted; stir until well blended. Stir in fresh dill. Add drained potatoes; toss lightly to coat.

    Note: Cover and refrigerate any leftovers. Can be served as a cold potato salad, stirring in a small amount of additional milk to thin, if necessary.

  12. #12
    AuCaDo Veteran noworriesjake's Avatar
    Join Date
    Apr 2007
    Location
    West Columbia, SC
    Posts
    5,108

    Default Re: Side Dish

    Almond Rice Pilaf
    Makes 6 servings
    Perp: 10 Min Cook: 25 Min
    Stand: 5 Min

    1 Tbsp butter
    1 ? c. uncooked Long Grain White Rice
    3 cups chicken broth
    ? c. chopped, toasted almonds
    2 tsp grated lemon rind
    3 Tbsp chopped fresh parsley
    ? tsp salt
    ? tsp freshly ground pepper

    Melt butter in a large saucepan over medium-high heat. Stir in rice, and cook, stirring constantly, 5 minutes or until golden. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, and let stand 5 minutes. Fluff rice with fork. Stir in almonds and remaining ingredients.

  13. #13
    AuCaDo Veteran noworriesjake's Avatar
    Join Date
    Apr 2007
    Location
    West Columbia, SC
    Posts
    5,108

    Default Re: Side Dish

    Cumin Roasted Potatoes
    by Melissa Tooley

    1 large unpeeled baking potato
    cooking spray
    large Ziploc bag
    1 Tbsp extravirgin olive oil
    1 tsp ground cumin
    1 tsp bottled minced garlic
    ? tsp salt
    ? tsp ground red pepper

    Preheat oven to 500 degrees. Cut potato into ? inch slices. Combine olive oil, cumin, garlic, salt, and red pepper in Ziploc bag. Add potatoes and shake until well covered. Coat a baking sheet with cooking spray. Arrange slices on baking sheet. Bake at 500 degrees for 20 minutes or until done.

    Note: These potatoes can go from done to burnt in just a few seconds at this high temperature so keep an eye on them near the end of their cooking time.

  14. #14
    AuCaDo Veteran noworriesjake's Avatar
    Join Date
    Apr 2007
    Location
    West Columbia, SC
    Posts
    5,108

    Default Re: Side Dish

    Yukon Gold Potatoes with Gorgonzola & Pancetta
    Serves 6

    6 large Yukon Gold potatoes (about 3 lbs)
    ? c. fat-free sour cream
    ? c. (1 oz) crumbled Gorgonzola cheese
    3 oz. Pancetta, finely diced
    2 garlic cloves, minced
    3 Tbsp finely chopped chives

    Preheat oven to 375 degrees. Pierce potatoes with a fork, & bake at 375 degrees for one hour or until tender. Cool potatoes slightly.

    Combine sour cream & cheese in a small bowl, partially mash with a fork. Heat a small nonstick skillet over medium heat. Add diced pancetta; cook 2 minutes. Add garlic; cook 1 minute. Split the potatoes lengthwise, cutting to, but not through, other side. Spoon 2 Tbsp cheese mixture into each potato. Top each serving with 4 tsp pancetta mixture and 1 ? tsp chives.

  15. #15
    AuCaDo Member sjmclain's Avatar
    Join Date
    Apr 2007
    Location
    Katy, TX
    Posts
    743

    Default Garlicky Grilled Eggplant

    This makes a good side for any grilled meal because you can cook it over a hot fire, while you're waiting for the coals to cool down to cook the main course.

    1 large eggplant
    10-12 cloves garlic
    4 tabkespoons + 2 tablespoons olive oil
    1 tablespoon kosher salt
    1 tablespoon cracked black pepper

    Slice eggplant lengthwise into 1" thick slices, then cut each slice into 3-4" pieces; set aside.

    Smash the garlic with the side of your chef's knife and remove skins. Put garlic, 4 tablespoons olive oil, salt and pepper into a food processor and puree to a pulp. On each slice of eggplant, spread 1-2 teaspoons of garlic mixture onto one side, and brush some of remaining olive oil onto the other side. Grill over hot coals, 3-4 minutes on each side or until the eggplant is soft. Serve immediately as an appetizer, or set aside until the rest of the meal is ready - it's delicious either way.
    Sarah
    with Nathan and Owen (the 2-Leggers), Pepper (the Weasel), and Mojo (the cat)
    Charley (waiting at the Bridge)

  16. #16
    AuCaDo Veteran noworriesjake's Avatar
    Join Date
    Apr 2007
    Location
    West Columbia, SC
    Posts
    5,108

    Default Re: Side Dish

    Folly Beach Broccoli Casserole
    by Melissa Tooley

    2 10-oz packages frozen, chopped broccoli
    1 can cream of mushroom soup
    1 cup mayonnaise
    2 eggs, well-beaten
    1 cup sharp cheddar, grated
    ? cup slivered almonds
    salt and pepper
    Ritz crackers, crushed, divided

    Preheat oven to 375 degrees. Cook broccoli, according to package directions and drain well. Mix together soup, mayonnaise, eggs, cheese, almonds and broccoli. Add seasoning to taste. Cover bottom of 9 x 13 buttered casserole with cracker crumbs. Pour mixture over crumbs and add lay of crumbs to top. Bake 30 minutes at 375 degrees.

  17. #17
    AuCaDo Veteran noworriesjake's Avatar
    Join Date
    Apr 2007
    Location
    West Columbia, SC
    Posts
    5,108

    Default Re: Side Dish

    Battalion Potato Casserole

    2 lb frozen hash browns
    1 cup butter, melted
    10 oz. grated cheddar cheese
    1 can cream of chicken soup
    1 pint sour cream
    3 Tbsp chopped onions
    salt and pepper, to taste

    Preheat oven to 350 degrees. Mix all ingredients in large mixing bowl. Spread over 9 x 13 baking pan. Bake for one hour.

  18. #18
    AuCaDo Veteran noworriesjake's Avatar
    Join Date
    Apr 2007
    Location
    West Columbia, SC
    Posts
    5,108

    Default Re: Side Dish

    Tiny Carrots in Dill Butter
    Makes 4 servings

    1 16-oz package tiny whole carrots
    2 Tbsp butter, softened
    1 Tbsp fresh dill, or ? tsp dried dillweed
    1 Tbsp lemon juice
    ? tsp salt
    1/8 tsp pepper

    In medium saucepan cook carrots, covered in a small amount of boiling water about ten minutes. Drain. Stir butter, dill, lemon juice, salt and pepper into carrots; toss lightly to coat.

  19. #19
    StinkwadMod littleroads's Avatar
    Join Date
    Jan 2007
    Location
    East-central Wisconsin
    Posts
    21,002

    Default Homemade Applesauce

    5# bag of apples, cored, peeled and sliced
    2 cups white sugar
    1/2 cup brown sugar
    cinnamon to taste

    Place apples in stockpot, fill to just below top of apples with water. Add sugar and cinnamon. Bring to a boil. Continue boiling until water is partially evaporated, stirring occasionally until apple mixture is soft and mushy, to desired consistency. Divide into serving sizes, freeze until ready for use.
    Eileen
    Rody Jane, the Bionic Flying Stinkwad (Cattledog/Stinkwad mix)
    Allentine Valentine Porky-pine Hooverstein (Sir Barks-a-Lot) (ACD) (at the Bridge♥)
    George P-Dog (Perfect Dog) (Great Pyrador)
    Miss Dixie Two-Minute Moonpie - Official Foster Failure (Polka-Dot Dog) (Australian-American Rattledog)
    ***********
    Carpe Ossium - "Seize the Bone"

  20. #20
    AuCaDo Photo Mod Chick lauralu's Avatar
    Join Date
    Jan 2007
    Location
    Fallbrook, CA
    Posts
    4,481

    Default Re: Side Dish

    ITALIAN BROCCOLI
    (My Mom's recipe)

    2 large stalks of fresh broccoli, cut into bite size pieces
    3 tablespoons olive oil
    3 cloves garlic, minced
    1/4-1/2 cup of grated parmesean cheese (optional)

    Steam broccoli in vegetable steamer or dutch oven until bright green.

    In a small frying pan heat olive oil over meduim-low heat, gently cook garlic 3-5 minutes, do not allow garlic to become brown.

    Add the olive oil and garlic to broccoli, toss to coat. Add cheese if desired and again toss to coat.
    Laura, Ellie Mae, Scouty Boy,
    Rusty Wiggles,
    Lance, Pebbles
    & Miss Hayley (Angel ACD at the Bridge)

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •