View Full Version : Side Dish

01-24-2007, 04:47 PM
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

02-01-2007, 08:05 AM
I'm hoping my Guacemole is a Side Dish cos you guys use different terminology than we Aussies :tongue0022:.


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.

02-08-2007, 04:16 PM
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

02-08-2007, 04:22 PM
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

04-15-2007, 10:21 AM
Sinfully Delicious Rosemary & Blue Cheese Potatoes

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

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.

Clearwater, Florida

04-15-2007, 10:51 AM
Garlic, Spinach and Rice Casserole

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

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

04-15-2007, 10:57 AM
Perfect Potato Casserole

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

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

04-15-2007, 12:32 PM
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.

05-04-2007, 08:43 AM
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

06-21-2007, 02:31 PM
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

06-21-2007, 02:32 PM
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.

06-23-2007, 02:45 PM
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.

06-23-2007, 02:51 PM
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.

06-23-2007, 02:52 PM
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.

06-23-2007, 03:37 PM
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.

06-23-2007, 03:38 PM
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.

06-23-2007, 03:41 PM
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.

06-23-2007, 03:44 PM
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.

06-23-2007, 08:09 PM
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.

07-06-2007, 02:55 PM
(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.

07-06-2007, 06:13 PM
Sweet Potato Cassarole

2 Golden Delicious apples
1 cup chopped pecans
2 lb. sweet potatoes
1.5 lb. cubed butternut squash
1/3 cup brown sugar
3 beaten eggs
2 Tbsp. melted butter
2 tsp. vanilla extract
1.5 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt

Peel the sweet potatoes and butternut squash, cook in separate pans until tender. Drain.

Mix together the brown sugar, eggs, melted butter vanilla extract, cinnamon, nutmeg and salt. Set aside 1/4 cup of this mixture.

In food processor (or with a masher) blend sweet potatoes and sugar-egg mixture until smooth. Spread in a greased 13x9 baking dish, and top with 1 cup chopped pecans.

In food processor blend blend squash and 1/4 cup sugar-egg mixture. Spread over pecan layer. Arrange thin slices from two Golden Delicious apples on top of squash.


Combine 1/3 cup of brown sugar with 1/2 tsp. cinnamon and sprinkle over apples. Melt 4 Tbsp of butter and drizzle over the top.

Bake at 350 degrees for 45-50 minutes or until set in the center. Let stand 10 minutes before serving. Makes about 12 servings. Great for Thanksgiving ... you can cook the sweet potatoes and squash the day before, then add the sugar-egg mixture the next day, assemble and bake.

Cheryl Zovich
******* Farm, CT

07-13-2007, 06:47 PM
Pineapple Casserole

2 large cans pineapple chunks, drained and save pineapple juice
1 cup sugar
3 tablespoons flour
1 ? cups grated sharp cheese
1 sleeve Ritz crackers, crushed
1 stick of margarine, melted

Place pineapple in greased baking dish. In a separate bowl, mix sugar, flour and cheese and 3 tablespoons of pineapple juice. Place over pineapple. Mix crackers and margarine. Sprinkle over top. Bake at 350? for 25 to 30 minutes.

07-13-2007, 06:47 PM
Hush Puppies

1 cup self-rising corn meal
1 cup self-rising flour
1 cup buttermilk
1 egg
2 tablespoons corn oil
Finely chopped onion (optional)

Mix dry ingredients. Add milk, beaten egg and oil. Drop by teaspoonfuls into deep hot oil. Drain on paper towels.

07-13-2007, 06:53 PM
Sweet Potato Casserole

3 cups sweet potatoes, cooked, drained and mashed
? cup butter
2 eggs
? cup milk
1 teaspoon vanilla
1 cup sugar

Mix all ingredients. Place in greased baking dish.

Topping: 1 cup chopped nuts
1/2 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup coconut (optional)

Sprinkle topping on top. Bake at 375? for 25 minutes.

07-13-2007, 06:54 PM
Squash Casserole

1 pound yellow squash, sliced
? pound carrots, peeled & sliced
1 medium onion, chopped
1 can Campbell?s Cream of Broccoli Soup
8 ounces sour cream
Salt & pepper, to taste
1 stick butter
1 box Pepperidge Farm Stuffing (your choice)

Boil the squash and carrots until tender. Drain.

Mix soup, sour cream, salt, and pepper in a large mixing bowl. Add in carrots, squash, and onions.

Melt butter in a medium frying pan. Add stuffing and mix until moist.

Spread half of the stuffing mixture on bottom of a baking disk. Pour squash mixture on top, then top off with remaining stuffing.

Bake at 350o for 20 minutes. Broil for 5 minutes, or until top is golden brow

07-13-2007, 06:55 PM
Sour Cream-Potato-Cheese Casserole

8 medium potatoes, cut into cubes as for potato salad and boiled until tender in salted waters
1/3 cup chopped onion (optional)
1/3 cup margarine, melted
1 cup shredded cheddar cheese
16 ounces sour cream
Dash black pepper

Lightly grease baking dish. Mix together all ingredients and bake at 350? for 30 minutes or until bubbly.

07-13-2007, 06:55 PM
Shredded Potato Casserole

1 bag shredded potatoes
? pint sour cream
2 cups shredded cheese
1 can cream of chicken soup
1 chopped onion
1 stick melted margarine

Mix all ingredients together. Bake at 350? for 30 minutes.

07-13-2007, 06:56 PM
Seashell Pasta

1 bunch broccoli (or frozen broccoli)
8 to 10 ounces seashell pasta
About 3 tablespoons butter or margarine
? cup cream
2/3 cup grated Parmesan cheese
Salt, to taste

In a large pot, bring 4 to 5 quarts water to boil. Add pasta and broccoli. Cook pasta according to package directions or until pasta and broccoli are tender. Drain well.

Put cream and butter in a large serving bowl. Add drained pasta and broccoli. Toss and add cheese. Toss again. Season with salt, if desired. Sprinkle more cheese on top before serving.

This is our family?s favorite pasta recipe. The ingredients are adjustable; add more or less butter, cream, or cheese and the recipe still works. You can change the vegetables and/or pasta. Enjoy!