Category Archives: Side Dishes

Olive Oil Bread Dip

Posted by admin in Appetizers, International, Party Ready, Sauces & Dressings, Side Dishes, Snacks, Vegetarian and tagged with
  • 1 Tablespoon oregano
  • 1 Tablespoon basil
  • 1 Tablespoon parsley
  • 2 teaspoons onion powder
  • 2 teaspoons pepper
  • 2 teaspoons red pepper flakes
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar, optional

Mix all ingredients together in a small bowl except olive oil and balsamic vinegar. When ready to use, mix 1 tablespoon of mixture with olive oil. If desired, add balsamic vinegar. Serve with slices of crusty bread.

The remaining dry mixture can be stored in your pantry for up to 6 months.

Cilantro Lime Rice

Posted by admin in International, Side Dishes, Vegetarian

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  • 2 Tablespoons olive oil
  • 1 1/2 cups basmati rice (buy it on Amazon)
  • 1 clove garlic, minced
  • 2 1/4 cups water
  • 1 teaspoon salt
  • zest of one lime
  • 3 Tablespoons lime juice
  • 1 cup cilantro, roughly chopped

In a large saucepan, heat the olive oil on medium high heat. Add the uncooked rice and stir to coat. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook for an additional minute. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

Cook undisturbed for 15 minutes, then remove from the heat and let sit for 10 minutes. Fluff the rice with a fork and then add the lime juice and cilantro. Stir gently to combine and enjoy!

Chickpea Patties

Posted by admin in Main Dishes, Side Dishes, Vegetarian

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CHICKPEA PATTIES

  • 1 14oz can chickpeas, drained and the liquid (aquafaba) reserved
  • 1/2 yellow onion, diced small
  • 1 1/2 Tablespoons flat-leaf parsley, roughly chopped
  • 2 1/2 Tablespoons chia seeds
  • 2 teaspoons ground flax seeds
  • 2 Tablespoons aquafaba (liquid from the chickpeas)
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/8 teaspoons cayenne
  • 1/2 large carrot, grated
  • 1/4 cup rice flour
  • 1/4-1/2 cup olive oil

HERBED GARLIC YOGURT SAUCE

  • 1/2 cup plain Greek yogurt
  • 1 teaspoon garlic, minced
  • 1 teaspoon lemon juice
  • 1 1/2 Tablespoons olive oil
  • 1 Tablespoon parsley, finely chopped
  • 1/8 teaspoon salt

Add the chickpeas, onion, parsley, aquafaba, spices, carrot, ground flax seeds and chia seeds to a food processor.
Process until the mixture is combined, but not a paste. Scoop out the mixture and form into patties about 2cm thick and 3 inches wide. Place on cling wrap and chill in the fridge for 20 minutes.

Place the rice flour in a plate or shallow bowl. In a frying pan over medium heat, heat the olive oil until it is hot but not smoking. After removing from the fridge, coat the patties in the rice flour and add them to the hot oil. Shallow fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes (try not to turn them much, they’re fragile). Place on a plate lined with paper towel to drain off extra oil. Repeat with the remaining patties, adding extra oil if required. Set aside patties, keeping warm in the oven until ready to eat.

In a small bowl, combine all of the ingredients for the yogurt sauce and mix well. Chill until you are ready to serve.

Beet Hummus

Posted by admin in Appetizers, Side Dishes, Snacks, Vegetarian

  • 1 15oz can chickpeas, drained and rinsed
  • 1/2 15oz can sliced beets
  • 1 teaspoon garlic, minced
  • 2 Tablespoons tahini
  • 3 Tablespoons lemon juice
  • 1/4 cup olive oil + more for garnish
  • 3/4 teaspoon salt

In a food processor or blender, combine all ingredients. Blend on high until smooth, scraping down the sides as needed. Transfer to a small serving bowl and garnish with a drizzle of olive oil, if desired. Great with carrot sticks and pita bread.

Caprese Salad

Posted by admin in Appetizers, International, Salads, Side Dishes, Vegetarian

  • 20oz grape or cherry tomatoes, sliced in half
  • 1 cup fresh basil leaves, cut or torn into smaller pieces
  • 16oz fresh mozzarella pearls, cut in half
  • 1/4 cup red onion, diced small (optional)
  • 2 Tablespoons olive oil
  • salt

Combine all non-liquid ingredients in a large bowl. Drizzle with olive oil and a generous sprinkle of salt. Toss to combine and serve immediately.

Instant Pot Mexican Rice

Posted by admin in International, Side Dishes

  • 1 Tablespoon neutral oil
  • 1/2 cup onion, diced small
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 8oz can tomato sauce
  • 2 cups long grain white rice
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 Tablespoon fresh cilantro , chopped

Select the sauté mode on the Instant Pot, then add the olive oil and diced onion. Cook for 3-5 minutes, until soft. Add the minced garlic and cook for an additional 30 seconds. Cancel the sauté mode, then add the chicken broth, tomato sauce, rice, cumin, chili powder, salt, and pepper. Stir until thoroughly mixed.

Place the lid on the pot and seal. Pressure cook on high for 8 minutes. Once the timer goes off, allow the pot to naturally release for five minutes, then quick release the remaining pressure. When the pot is depressurized, open the lid and fluff with a fork. Sprinkle with freshly chopped cilantro and serve.

Thai Cucumber Salad with Peanuts

Posted by admin in International, Salads, Side Dishes, Vegetarian

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  • 1/2 red onion, very thinly sliced
  • 2 English cucumbers
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup salted peanuts
  • 1 large jalapeño pepper, seeded and minced
  • 1/4 teaspoon salt (optional)

DRESSING

  • 1/4 cup lime juice (2-3 limes, if fresh)
  • 2 Tablespoons vegetable oil
  • 1 1/2 Tablespoons fish sauce (buy it on Amazon)
  • 2 Tablespoons sugar
  • 1 garlic clove, minced

Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. While the onions are in the water, cut the cucumbers in half lengthwise. Remove the seeds and pulp from the center and cut each in half lengthwise again. Cut each piece into 1/4″ thick slices.

To make the dressing, whisk the lime juice, oil, fish sauce, sugar, and garlic together in a large bowl. Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add salt if necessary.

Serve within 30 minutes.

Restaurant-Style Refried Beans

Posted by admin in Side Dishes, Vegetarian

  • 1 16oz can refried beans (black beans or regular)
  • 1/3 cup sour cream
  • 1/2 cup shredded cheddar jack cheese

Heat the refried beans to desired temperature. Add sour cream and stir until completely incorporated. Heat again until desired temperature. Serve and sprinkle with cheese. Melt the cheese onto the refried beans using the microwave or an oven set to 350F.

Mashed Sweet Potatoes

Posted by admin in Side Dishes, Vegetarian

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  • 4 sweet potatoes, peeled and diced into 1/2″ pieces
  • 2 Tbsp pure maple syrup
  • 2 Tbsp sour cream
  • 2 Tbsp butter
  • salt
  • pepper

Place the sweet potatoes in a large pot with enough water to cover them by 2 inches. Salt the water generously. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Remove from heat.

Drain the water and return sweet potatoes to the pot. Add the maple syrup, sour cream , and butter. Mash and mix until smooth. Add salt and pepper to taste.

Deviled Eggs

Posted by admin in Appetizers, Holiday Dishes, Party Ready, Side Dishes, Vegetarian
  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • paprika or dill, for garnish

Bring a large saucepan of water to a boil. Gently lower the eggs into the boiling water with a spoon and boil the eggs for 10 minutes. Remove the eggs from the water and immediately set into a large bowl of ice water. Swirl eggs around until cooled and ice is almost fully melted. Peel off shells and discard.

Cut each egg in half. Carefully remove the yolk from the center and place into a ziploc bag. Place the egg whites onto a serving tray or plate. Add the mayonnaise, mustard, salt, and pepper into the bag. Mix thoroughly, smashing the egg yolks until smooth. Cut the corner off the bag and use to pipe the mixture into the egg whites. Sprinkle with paprika or dill and refrigerate until ready to serve.

Roasted Root Vegetables

Posted by admin in Side Dishes, Vegetarian

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  • potatoes
  • sweet potatoes
  • carrots
  • olive oil
  • salt
  • pepper
  • thyme/rosemary (optional)

Preheat the oven to 425F. Cut all vegetables into chunks roughly 1 inch wide. Place cut vegetables into a gallon ziploc bag or large, lidded container and drizzle with enough olive oil to coat. Season with salt and pepper. Add thyme and/or rosemary, if desired. Seal the bag/container and toss until thoroughly coated.

Coat a large, rimmed baking sheet with cooking spray or more olive oil. Spread the vegetables out evenly on the baking sheet. Roast the vegetables in the oven for 25-30 minutes, tossing them to flip about halfway. Season with additional salt and pepper to taste, if desired, and serve.

Asparagus with Lemon-Garlic Aioli

Posted by admin in Sauces & Dressings, Side Dishes, Vegetarian

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  • bundle of asparagus spears
  • olive oil
  • salt
  • pepper

Lemon-Garlic Aioli

  • ⅓ c mayonnaise
  • juice of 1/2 lemon (or more if desired)
  • 1 t white wine vinegar
  • 1 clove of garlic, minced
  • Pinch of crushed red pepper flakes
  • salt
  • freshly cracked black pepper

Preheat oven to 450F. Cut the wooden ends off the asparagus spears. On a sheet pan, lay the spears side by side. Drizzle with olive oil, salt, and pepper. Place in preheated oven for about 10 minutes. Use a fork to check for doneness, as the thickness of the spears will determine how fast they cook through. Spears should be tender, but not mushy.

While asparagus is baking, combine together the mayonnaise, lemon juice, white wine vinegar, garlic, and crushed red pepper flakes in a small bowl. Add salt and pepper to taste. Mix until well combined.

Place the asparagus spears on a serving plate with the aioli served on the side or drizzle directly on top, if desired. Serve immediately. Enjoy.

Elote (Mexican Street Corn)

Posted by admin in International, Side Dishes, Vegetarian

  • 6 ears fresh corn on the cob, husked*
  • vegetable oil
  • 2-3 T mayonnaise
  • 2-3 T sour cream
  • 1 T lime juice
  • 1 t ancho chili powder
  • dash of cayenne pepper
  • salt
  • ground black pepper
  • 1/4 c cotija cheese**
  • 1/4 c cilantro, chopped

Preheat grill or skillet to high heat. Brush corn with vegetable oil and grill, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off the cobs (you can alternatively leave the corn on the cob and cover in the mixture below).

In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne. Add salt and pepper to taste. Garnish with cotija cheese and chopped cilantro.

*Can substitute with 2 1/2 cups of frozen corn (10oz bag). Cover a lipped baking sheet with foil, spray with vegetable oil, and spread the corn in a single layer as much as possible. Bake at 425F for 20 minutes, stirring to flip after 10 minutes.
**Crumbled feta cheese is a fantastic substitute for cotija cheese

Couscous Salad

Posted by admin in Salads, Side Dishes, Vegetarian and tagged with
  • 1 c Israeli/pearl couscous
  • 1 c water
  • 1/2 vegetable bouillon cube, roughly chopped
  • 1/4 red bell pepper, finely diced
  • 1/2 cucumber (peeled and seeded), finely diced
  • 1 c cherry/grape tomatoes, sliced in half
  • 2 T red onion, minced*
  • 1/2 c parsley, minced
  • 10 olives, roughly chopped
  • 2oz feta, diced
  • 3 T + 1 t olive oil, divided
  • 1 T red wine vinegar
  • 1 t honey
  • 1/2 t freshly ground black pepper
  • pinch of salt

Add one teaspoon of olive oil to a sauce pan over medium heat. Once the oil is warm (about 30 seconds) add the couscous and stir for a minute or two until it is slightly toasted. Add 1 cup of water and bouillon cube. Immediately reduce the heat to low and simmer couscous for 8-10 minutes.

In a large bowl, whisk together the remaining 3 tablespoons olive oil with the red wine vinegar, honey, pepper, and salt. Add the red bell pepper, cucumber, tomatoes, onion, parsley, and olives. When the couscous is fully cooked, drain and rinse under cool water. Toss the couscous in the strainer until mostly dry, then add to the large bowl and toss to combine. Add the feta cheese and gently toss until also coated in the dressing. Serve and enjoy!

*Before mincing, soak the onion in a small bowl of water to reduce the raw onion taste.

Smashed Cucumber Salad

Posted by admin in International, Salads, Side Dishes, Vegetarian

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  • 5 cucumbers (Japanese, Persian, or English)
  • 1/2 T MSG
  • 1 t salt
  • 3 T red chili oil
  • 1 T toasted sesame oil
  • 1/2 t minced garlic (or 1 clove fresh garlic, grated)

Cut cucumbers into 2-3 inch slices and then length-wise. Lay each piece on a cutting board, open side down, and smash with the flat side of a large knife, then put in a bowl. Add the MSG, salt, chili oil, sesame oil, and garlic. Toss until well-combined and cucumbers are thoroughly coated. Serve immediately.

Naan (Yeast-free)

Posted by admin in Baked Goods, International, Side Dishes, Vegetarian

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  • 1 3/4 c flour
  • 2 t sugar
  • 1 t salt
  • 3/4 t baking powder
  • 2 t oil (neutral like vegetable or olive oil)
  • 1/2 c milk
  • 1 t minced garlic (optional)
  • 1/4 c butter
  • 1/2 t garlic powder (optional)
  • 2 T parsley

In a bowl, combine all dry ingredients and whisk together. Add the oil and milk (and minced garlic, if desired) and mix until it forms a ball. Place on a clean surface and knead for at least 5 minutes until very smooth and elastic, adding more flour or milk if needed (should be moist, but not loose). Let the dough rest for 10 minutes, then divide equally into 8 pieces.

Melt the butter in a small bowl (add garlic powder if you’d like) and have parsley ready in another small bowl. Heat a skillet over medium-high heat. Roll each piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. Cook the each piece individually for about 90 seconds on each side. Immediately after removing, brush one side with butter and sprinkle with parsley.

Honey Roasted Carrots

Posted by admin in Side Dishes, Vegetarian

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  • 2 T unsalted butter
  • 1 16oz bag baby carrots
  • 2 T honey
  • 2 T brown sugar, packed
  • 2 t fresh dill
  • 2 t fresh thyme leaves

Melt the butter in a large skillet over medium heat. Add the carrots, honey, brown sugar, dill, and thyme. Gently stir to combine. Cook, stirring occasionally, until carrots are tender (about 15 minutes). Serve immediately.

Mexican Rice

Posted by admin in International, Side Dishes

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  • 3 T vegetable oil
  • 1 1/2 c long-grain rice
  • 1 t cumin
  • 1/2 onion, finely chopped
  • 1 clove of garlic, minced
  • 1 8oz can tomato sauce
  • 2 1/4 c chicken broth
  • 1 t salt
  • 1/2 t pepper
  • 1/2 c cilantro, minced (optional)

Heat oil in large saucepan over medium heat. Add rice and sauté, stirring frequently until golden brown (about 5-10 minutes). Add the cumin and onion. Continue cooking until the onion is translucent. Add garlic and cook for an additional minute.

Add the tomato sauce, chicken broth, salt, and pepper, stirring to combine. Bring to a boil, continuing to stir. Reduce the heat to low, cover, and simmer for 20 minutes. Leave the rice covered and remove from heat. Rest for 10 minutes. Fluff up the rice a fork. Sprinkle the cilantro over top and serve.

Smoked BBQ Baked Beans

Posted by admin in Side Dishes
  • 2 cans Bush’s Original Baked Beans, drained completely
  • ½ red onion, diced fine
  • 1 red bell pepper, diced fine
  • 1 clove garlic, diced fine
  • ¾ c brown sugar, packed
  • 1 c barbecue sauce
  • 1 T Worcestershire sauce
  • 1 T yellow mustard
  • 1 T Killer Hogs BBQ rub
  • Killer Hogs AP seasoning, to taste
  • 1 c pulled pork

Mix all ingredients and place on 250F degree smoker, uncovered, for 1.5 hours. Add lid or cover with foil and continue to cook in 250F degree smoker for another 1.5 hours.

Stuffing

Posted by admin in Holiday Dishes, Side Dishes

Thanksgiving 2017 (16)

  • 1 large onion, diced
  • 2 stalks celery, diced
  • 1/3 c butter
  • 1/4 t ground sage
  • 1/8 t ground thyme
  • 1/4 t rosemary
  • 1 t parsley
  • 6 c bread cubes
  • 1-2 c chicken broth
  • pepper
  • salt

Preheat oven to 350F. Melt butter in a large skillet over medium heat. Add onion, celery, and herbs. Cook over medium-low until tender (do not brown), about 10-12 minutes.

Place bread cubes in a large bowl and add onion mixture. Pour broth over bread mixture, starting with 1 cup and adding as needed until cubes are moist (but not soggy). Gently toss with a fork. Season with salt and pepper to taste.

Place mixture in a serving dish and cover with foil. Bake in 350F oven for 30 minutes. Uncover and bake an additional 10 minutes.

Mashed Potatoes

Posted by admin in Side Dishes, Vegetarian

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  • 6-8 Yukon gold potatoes
  • 1/4 c butter
  • 1/4 c heavy whipping cream
  • 1/4 t salt
  • 1/4 t pepper
  • 1/4 t garlic powder
  • 1/4 t onion powder

Place potatoes in a large pot filled with salted water. Bring water to a boil. Allow to boil, stirring occasionally to prevent sticking, until a fork can easily pierce each potato (about 20-30 minutes). Move potatoes into a large mixing bowl. Remove potato skin, if desired.

While potatoes are hot, add the butter and mash until there are no large lumps. Avoid over-mashing, as it will create a gluey texture. Add all other ingredients and stir until creamy and well-combined. Add more salt, to taste, if needed.

Sweet Potato Casserole

Posted by admin in Holiday Dishes, Side Dishes, Vegetarian

  • 2 (29 oz) cans sweet potatoes
  • ⅔ c sugar
  • ½ c butter, softened
  • 2 eggs, lightly beaten
  • 1 t vanilla
  • ⅓ c milk

TOPPING

  • ⅓ c butter, melted
  • 1 c brown sugar
  • ½ c flour
  • 1 c pecans, chopped

In a large bowl, mash sweet potatoes. Beat in sugar, butter, eggs, vanilla and milk until thoroughly combined. Pour into a 9×13 pan and spread evenly.

To make the topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes.

Bake at 350F for 30 minutes.

New Potatoes

Posted by admin in Side Dishes


1 stick butter
3 cloves garlic, minced
1/2 t salt
1/4 c water
1 lb petite gold potatoes
2 T of fresh parsley, chopped (optional)
Peel away a strip around the center of each potato. In a large pot over medium heat, add butter, garlic, and salt. Once butter has melted and garlic becomes softer and fragrant, add water and potatoes.

Cover and cook the potatoes over medium heat for 30-40 minutes or until tender, moving around and turning occasionally. If desired, add the parsley and mix to combine. Serve hot.

Coleslaw

Posted by admin in Salads, Side Dishes, Vegetarian

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  • 1/2 head red cabbage
  • 1 c cilantro
  • 1 large red bell pepper
  • 8 oz jicama, julienned
  • 2 stalks green onion, chopped
  • 4 oz shredded carrots
  • 1 c mayonnaise
  • 1/3 c sugar
  • 1 T vinegar

Cut red cabbage into thin strips, about 3 inches long. In a food processor or blender, add cilantro and red bell pepper. Pulse until roughly chopped.

In a large bowl, combine mayonnaise, sugar, and vinegar until thoroughly mixed. Add cabbage, ingredients from the blender, jicama, green onion, and carrots. Stir until all is well-coated.

*Pressed for time? Buy a bag of tri-color coleslaw mix at the store and combine with the mayonnaise, sugar, vinegar dressing.

Hawaiian Macaroni Salad

Posted by admin in International, Salads, Side Dishes, Vegetarian

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  • 1 lb elbow macaroni
  • ¼ c onion (very finely grated – use a food processor to save time)
  • 2 ½ c mayonnaise (Best Foods or Hellman’s brand)
  • 2 T creamy Dijon mustard
  • ½ c carrots, finely chopped
  • salt
  • pepper

Cook macaroni until soft and fat. Drain. While the pasta is hot, stir in onion. Add half of the mayonnaise and the Dijon mustard and carrots. Stir well and refrigerate for at least 3 hours.

Once the macaroni mixture has sufficiently cooled, add the rest of the mayonnaise and salt and pepper to taste.

Green Bean Casserole

Posted by admin in Holiday Dishes, Side Dishes, Vegetarian and tagged with

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1 can French-style green beans
1 can cream of mushroom soup
1 can mushrooms, drained
1-1/2 c French-fried onions
salt
pepper

Preheat oven to 350F. Mix green beans, soup, and mushrooms in a baking dish. Add salt and pepper to taste. Bake for 10-15 minutes until warm throughout. Top with French-fried onions and bake an additional 5 minutes.

Buffalo Chicken Pasta Salad

Posted by admin in Main Dishes, Salads, Side Dishes and tagged with

Buffalo Chicken Salad

2 c Rotini Pasta, cooked and chilled
1 chicken breast, cooked and diced (about 1 cup)
1 c shredded carrot
1 c Pepper jack cheese, cubed
1/2 c Ranch Dressing
2 T Buffalo sauce
2 T crumbled blue cheese
1 avocado, diced

Mix together pasta, chicken, carrots, pepper jack cheese, ranch, and buffalo sauce. Add crumbled blue cheese and avocado – toss lightly. Chill and serve. Add more buffalo sauce if desired.

OPTIONAL: Use crumbled goat cheese instead of blue cheese.

Cheddar Bay Biscuits

Posted by admin in Appetizers, Baked Goods, Side Dishes and tagged with
4 c baking mix
3 oz Cheddar cheese, shredded
1-1/3 c water
1/2 c melted butter
1 t garlic powder
1/4 t salt
1/8 t onion powder
1/8 t dried parsley

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake for 10-12 minutes or until golden brown.

Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven

Avocado Cucumber Tomato Salad

Posted by admin in Salads, Side Dishes, Vegetarian and tagged with
  • 1 avocado, diced
  • 1/2 c red onion, diced
  • 1/2 green bell pepper, diced
  • 1 c of cherry tomatoes, cut in half
  • 1 cucumber, diced
  • 2 T olive oil
  • 4 t red wine vinegar
  • 1/2 t sugar
  • salt
  • black pepper

Combine all produce in a bowl. In a separate bowl, mix remaining ingredients to make dressing. Once dressing is well-blended, pour over salad. Stir lightly with a wooden spoon.

Cranberry Sauce

Posted by admin in Holiday Dishes, Side Dishes

Cranberry Sauce (4) - cropped

1 c sugar
1 c water
4 c (12oz pkg) fresh cranberries
1 c chopped walnuts

Rinse cranberries, discarding any bruised or under-ripe berries. Bring water and sugar to a boil in a medium saucepan on high heat. Stir to dissolve the sugar. Add the cranberries to the pot and return to a boil. Lower heat and simmer for 10 minutes or until most of the cranberries have burst. Remove from heat and let cool completely at room temperature. Add walnuts and transfer to a bowl to chill in the refrigerator. Cranberry sauce will continue to thicken as it cools.

Jailhouse Rolls

Posted by admin in Side Dishes

1 cup mashed potatoes
2 sticks margarine
3 whole eggs
7 ½ cups flour
2 teaspoon salt
2 ½ cups lukewarm water
1 cup sugar
1 package dry yeast

Mix dry yeast in lukewarm water, blend, set aside for later use.  Mix potatoes, softened margarine, eggs, salt and sugar.  Add yeast water, blend in flour and place in bowl.  Cover with cold, damp cloth and place in refrigerator for at least 8 hours.  Roll out like pie crust (approximately ¼ inch) and cut to desired size.  Brush butter on tops and let stand to rise (approximately 3 hours) uncovered.  Will rise faster in warm room or more slowly in cool room.  Bake about 10-15 minutes in 450 degree oven.

Swiss Vegetable Medley

Posted by admin in Holiday Dishes, Side Dishes, Vegetarian

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1 16oz bag frozen broccoli, carrots and cauliflower combination (Broccoli Normandy)
¼ t black pepper
1 c shredded Swiss cheese
1/3 c sour cream
1 can cream of mushroom soup
1 4oz jar of pimentos (opt)
1 2.8oz can French-fried onions

Combine vegetables, soup, ½ cup cheese, sour cream, pimento and ½ can French-fried onions. Pour into 1 quart casserole. Bake, covered at 350° for 30 minutes. Add remaining cheese and onions; bake uncovered for 5 minutes.

Chinese Chicken Salad

Posted by admin in International, Salads, Side Dishes and tagged with
  • ½ lb cooked chicken, shredded
  • 4 stalks green onion, chopped
  • 2 T sesame seeds
  • ½ c teriyaki sauce
  • 1 head lettuce, shredded
  • 2 T chopped almonds
  • 2oz Meifun noodles

CHINESE SALAD DRESSING

  • 2 T sugar
  • 1 t salt
  • 1 t Ac’cent
  • 3 T Japanese rice vinegar
  • ½ t pepper
  • ¼ c salad oil
  • 1 T sesame oil

Mix all ingredients of Chinese Salad Dressing and set aside. Soak chicken in teriyaki sauce for 15 minutes and drain. Brown sesame seed. Deep fry Meifun noodles. Toss together and top with Chinese salad dressing.

Roasted Rosemary-Onion Potatoes

Posted by admin in Appetizers, Side Dishes, Vegetarian

4 medium-sized potatoes (1 1/3 lbs)
1 small onion, finely chopped (1/4 c)
2 T olive or vegetable oil
2 T chopped fresh or ¼ t dried thyme leaves
¼ t salt
1/8 t pepper

Heat oven to 450°. Grease bottom and sides of jelly roll pan (15 ½ x 10 ½ x 1  in) with shortening. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

Pasta Salad

Posted by admin in Main Dishes, Side Dishes

1 bag rotini or swirl pasta
1 c Italian seasoning
Cucumbers
Tomatoes
Black olives
Red onions
Pepperoni
Cheese chunks
Garlic salt
Salt & pepper

Cook pasta and drain. Let cool. Add Italian dressing. Slice or dice vegetables, cheese and pepperoni. Add to pasta mixture. Add salts and pepper to taste.

Rice Pilaf

Posted by admin in Side Dishes, Vegetarian

Rice Pilaf (2)

  • 2 c white rice (preferably long grain)
  • 2 t olive oil
  • 1/2 c chopped onion
  • 1/2 c chopped celery
  • Up to 4 c of chicken stock or water
  • 2 t of Mrs. Dash (original)
  • 1/4 t ground pepper

You want to cook the rice in a liquid that is primarily stock – chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. While the stock is heating, heat a large skillet on medium high heat. Add the oil so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften. Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. Fluff with a fork to serve.

Serves 6 to 8.