Side Dishes

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Sour Cream Noodles

Post  justmecookin on Wed Feb 04, 2009 1:30 pm

Sour Cream Noodles

1 package (10 ounces) fine egg noodles
1-1/4 cups 4% cottage cheese
1-1/4 cups sour cream
1 medium onion, finely chopped
1 tablespoon Worcestershire sauce
1/8 teaspoon garlic salt
2 tablespoons grated Parmesan cheese
Paprika, optional

Cook noodles according to package directions; drain. Transfer to a large bowl. Add the cottage cheese, sour cream, onion, Worcestershire sauce and garlic salt. Spoon into a greased 2-qt. baking dish.

Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned. Sprinkle with paprika if desired. Makes 8 servings.

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Calico Beans

Post  justmecookin on Fri Feb 06, 2009 11:45 am

Calico Beans

4 ounces bacon, diced
1 pound lean ground beef
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (21 ounces) pork and beans
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup ketchup
1/2 cup packed brown sugar
1 tablespoon vinegar
1 teaspoon prepared mustard
1 teaspoon salt

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings. In the same skillet, cook beef and onion over medium hat until the meat is no longer pink; drain fat.

Combine the ground beef mixture, bacon, beans, ketchup, sugar, vinegar, mustard and salt. Spoon into a 2-qt. casserole. Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired. Recipe can be easily doubled for a larger group. Makes 8-10 servings.

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Corn Okra Creole

Post  justmecookin on Mon Feb 09, 2009 12:45 pm

Corn Okra Creole

1 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons vegetable oil
1 can (15-1/4 ounces) whole-kernel corn
1 package (16 ounces) frozen okra
3 medium tomatoes, peeled and chopped (1-1/2 cups)
1 tablespoon tomato paste
1/4 teaspoon dried thyme
Salt to taste
1/4 teaspoon coarsely ground pepper
1/2 teaspoon hot pepper sauce, optional

In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally.

Stir in the tomatoes, tomato paste, thyme, salt, pepper and pepper sauce if desired. Cover and simmer for 3-5 minutes, stirring occasionally. Makes 4-6 servings.

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Corn Meal Fritters

Post  justmecookin on Thu Feb 12, 2009 1:26 pm

Corn Meal Fritters

4 cups white corn meal
3 tbsp. sugar
2 1/2 tsp. salt
Vegetable oil for frying

Combine white corn meal, sugar and salt in a large mixing bowl. Gradually add 1-2 cups boiling water, stirring with a wooden spoon, until batter holds together- it will be very sticky, so grease your hands with a little vegetable oil, then pat batter into rounds about 1" thick and 4" in diameter.

Heat 1/2" of vegetable oil in a cast-iron skillet over medium-high heat. When oil is hot, add rounds, 2 or 3 at a time, and fry, turning once, until golden with a thick crust, about 4 minutes per side. Drain on paper towels and serve immediately with butter. Repeat procedure with remaining batter. Makes 10 fritters

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Hush Puppies

Post  justmecookin on Thu Feb 12, 2009 1:29 pm

Hush Puppies

Vegetable oil
3 cups self-rising cornmeal flour
2/3 cup self-rising flour
1 small yellow onion, peeled and finely chopped
2 1/2 cups buttermilk
1 egg, lightly beaten
1 small green bell pepper, finely diced, optional

Pour oil into a large, deep cast-iron or heavy-bottomed skillet to a depth of 3" and heat over medium-high heat until hot but not smoking. Meanwhile, combine cornmeal flour, flour, onions, and peppers in a large mixing bowl. Add buttermilk and egg and mix well.

Working in batches with a small ice cream dipper or spoon, drop batter by the scoop or spoonful into the hot oil and fry, turning occasionally with metal tongs or a slotted spoon, until hush puppies are browned and crisp, about 5 minutes. Push loose any hush puppies that stick to the bottom or side of the skillet as they fry. Transfer with a slotted spoon to paper towels to drain. Serve hot. Makes about 4 dozen

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Turnip Greens

Post  justmecookin on Thu Feb 12, 2009 1:49 pm

Turnip Greens

1/4 lb. salt pork
3 lbs. turnip greens
1 lb. mustard greens
1 tbsp. sugar
1 halved jalapeño pepper
1/4 cup bacon drippings (optional)
Salt
Hot sauce

Roughly chop salt pork. Place in a large pot, add 6 cups water, and bring to a boil over medium-high heat. Reduce heat to low and simmer, covered, for 40 minutes.

Trim greens, discarding thick stems and discolored leaves. Wash greens in several changes of cold water and add to pork, stirring with a wooden spoon.

When greens are submerged in liquid, add sugar and jalapeño. If desired, add bacon drippings. Cover and simmer for 1 1/2 hours. Spoon greens with plenty of liquid into individual bowls. (You may have to fight over the jalapeño.) Season to taste with salt and a dash of hot sauce. Serves 4 – 6

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Broccoli with Mustard Sauce

Post  justmecookin on Sun Feb 15, 2009 10:25 am

Broccoli with Mustard Sauce

4 tablespoons water, divided
1 tablespoon butter or margarine, melted
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 pound broccoli, cut into florets (4 cups)
1 tablespoon vegetable oil

In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside. In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water. Reduce heat; cover and cook for 3-4 minutes or until crisp-tender. Add mustard sauce and toss to coat. Makes 4 servings.

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Okra Pilaf

Post  justmecookin on Tue Feb 17, 2009 10:58 am

Okra Pilaf

4 bacon strips, cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped green pepper
1 cup sliced fresh or frozen okra, thawed
2 medium tomatoes, peeled, seeded and chopped
1/2 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cooked rice

In a skillet, cook the bacon until crisp; remove with a slotted spoon to paper towel to drain. Saute onion and green pepper in drippings for 6-8 minutes or until tender.

Stir in the okra, tomatoes, salt if desired and pepper; cook over medium heat for 5 minutes. Add rice; cook for 10-15 minutes or until okra is tender and liquid is absorbed. Crumble bacon; stir into rice mixture and serve immediately. Makes 8 servings.

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Dirty Rice

Post  justmecookin on Wed Feb 18, 2009 12:16 pm

Dirty Rice

1/2 cup chicken livers (8 to 10 medium livers)
2 tablespoons canola oil
1/4 pound ground pork
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon chili powder
1 1/2 cups chicken stock, divided
1 small onion, finely chopped (about 3/4 cup)
2 stalks celery, finely chopped (about 1/2 cup)
2 garlic cloves, minced
1 jalapeño pepper, finely chopped
3 green onions, chopped (about 1/3 cup)
2 tablespoons chopped fresh parsley
3 cups cooked rice

Puree chicken livers in a food processor. Heat oil in a large skillet over high heat; add liver and pork, and cook, stirring, until browned, about 4 minutes. Stir in salt, pepper, and chili powder, and cook 2 minutes more.

Add 1/4 cup stock, and cook until evaporated, about 8 minutes, allowing mixture to brown and stick to skillet. Stir in onion and next 3 ingredients, and cook until well browned and sticking to skillet, about 8 minutes.

Add remaining 1 1/4 cups stock, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add green onion, parsley, and rice, remove from heat, and stir thoroughly. Makes 6 to 8 servings

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Roasted Potatoes with Tangy Watercress Sauce

Post  justmecookin on Fri Feb 20, 2009 12:03 pm

Roasted Potatoes with Tangy Watercress Sauce

Sauce:
1 1/2 cups plain yogurt
1 cup trimmed watercress
1/3 cup mayonnaise
1/4 cup chopped green onions
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Potatoes:
3 pounds small red potatoes, quartered
1 1/2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Cooking spray

Preheat oven to 450°. To prepare sauce, place first 9 ingredients in a food processor or blender; process until smooth, scraping sides. Cover and chill.

To prepare potatoes, combine potatoes, oil, pepper, and salt in a jelly roll pan or shallow roasting pan coated with cooking spray, tossing to coat. Bake at 450° for 35 minutes or until tender, stirring occasionally. Serve with sauce. Makes 8 servings

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Ham Cheddar Cheese Hash

Post  justmecookin on Fri Feb 20, 2009 1:26 pm

Ham Cheddar Cheese Hash

2 teaspoons vegetable oil
2 teaspoons butter
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
8 cups frozen shredded hash brown potatoes, thawed (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces ham, diced
3/4 cup (3 ounces) shredded cheddar cheese

Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese; cook 2 minutes or until cheese melts. Makes 4 servings

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Asparagus with Black Pepper, Bacon, and Goat Cheese Sauce

Post  justmecookin on Fri Feb 20, 2009 1:38 pm

Asparagus with Black Pepper, Bacon, and Goat Cheese Sauce

1 teaspoon salt
2 pounds asparagus spears, trimmed
3/4 cup (3 ounces) goat cheese, softened
1/4 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled (drained)
1/4 cup milk

Bring 1 gallon water and salt to a boil in a Dutch oven; add asparagus. Cook 2 minutes or until crisp tender. Drain and rinse with cold water. Pat dry with paper towels; chill.

Combine goat cheese, mayonnaise, juice, pepper, and bacon in a medium bowl, stirring with a whisk. Add milk, 1 tablespoon at a time, stirring until smooth. Arrange asparagus on a platter; drizzle with sauce. Makes 8 servings

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Chili-Topped Potatoes

Post  justmecookin on Sun Feb 22, 2009 12:32 pm

Chili-Topped Potatoes

1 pound ground chuck
1 onion, chopped
1 (16-ounce) can pinto beans, undrained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (1 1/4-ounce) envelope taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
2 cups water
4 large baking potatoes
Toppings: shredded Cheddar cheese, sour cream, chopped green onions

Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.

Scrub potatoes; prick several times with a fork. Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings. Makes 4 servings

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Three-Grain Risotto with Asparagus Spears

Post  justmecookin on Mon Feb 23, 2009 11:16 am

Three-Grain Risotto with Asparagus Spears

1/8 teaspoon saffron threads, crushed
1 (14-ounce) can chicken broth
1 tablespoon olive oil
1/4 cup finely chopped shallots (about 2 medium)
1/2 cup uncooked Arborio or other short-grain rice
1/2 cup uncooked quick-cooking barley
1/4 cup uncooked quinoa
1/2 cup dry white wine
1 cup water
1 cup (4 ounces) shredded part-skim mozzarella cheese
2/3 cup milk
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 asparagus spears, steamed
1 tablespoon pine nuts, toasted

Bring saffron and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat. Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes. Add wine; cook 2 minutes or until liquid is nearly absorbed.

Stir in 1 cup water; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts. Makes 4 servings

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Roasted Cauliflower Barley Risotto

Post  justmecookin on Wed Feb 25, 2009 3:27 pm

Roasted Cauliflower Barley Risotto

1 medium head cauliflower, cored
4 tablespoons extra-virgin olive oil, divided
1 cup pearl barley
3 1/2 cups reduced-sodium chicken broth
1 1/2 cups water
4 garlic cloves, thinly sliced
1/4 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter
2 tablespoons finely chopped flat-leaf parsley

Preheat oven to 425° with rack in upper third. Cut cauliflower into 1/2-inch pieces and toss with 2 Tbsp oil and 1/4 tsp each of salt and pepper. Spread in 1 layer in a large 4-sided sheet pan and roast, stirring occasionally, until cauliflower is tender and well browned, 20 to 30 minutes.

While cauliflower roasts, toast barley in a dry 4-qt heavy pot over medium heat, stirring constantly, until fragrant and golden, 5 to 10 minutes. Transfer to a bowl. Bring broth and water to a simmer in a small saucepan.

Cook garlic in remaining 2 Tbsp oil in 4-qt pot over medium heat, stirring, until pale golden, 1 to 2 minutes. Add barley, stirring to coat. Add wine and simmer briskly, stirring, until absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until absorbed.

Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until barley is just tender and creamy-looking, about 30 minutes (you may have broth left over).

Stir in cauliflower, cheese, butter, and salt and pepper to taste. Stir in parsley and thin with some of remaining broth if desired. Serves 4

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Two-Cheese Squash Casserole

Post  justmecookin on Thu Feb 26, 2009 7:29 pm

Two-Cheese Squash Casserole

4 pounds yellow squash, sliced
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole. Bake at 350° for 35 to 40 minutes or until set. Makes 8 to 10 servings

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Garlic Fries

Post  justmecookin on Fri Feb 27, 2009 10:58 am

Garlic Fries

4 teaspoons canola oil
3/4 teaspoon salt
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately. Makes 6 servings

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Marsala-Glazed Winter Vegetables

Post  justmecookin on Fri Feb 27, 2009 11:00 am

Marsala-Glazed Winter Vegetables

3 cups (1/2-inch) cubed peeled rutabaga
1 1/3 cups (1/2-inch-thick) slices parsnip
1 1/4 cups pearl onions, peeled
1 cup (1/2-inch-thick) slices carrot
1 1/2 cups trimmed halved Brussels sprouts
Cooking spray
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/2 cup dry Marsala wine

Preheat oven to 450°. Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute. Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray.

Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts. Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes. Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes. Makes 6 servings

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Spinach and Kale Turnovers

Post  justmecookin on Fri Feb 27, 2009 11:06 am

Spinach and Kale Turnovers

2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale (about 1 small bunch)
1 (6-ounce) package fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) crumbled feta cheese
1 (11.3-ounce) can refrigerated dinner roll dough
Cooking spray
2 1/2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.

Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.

Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature. Makes 8 servings

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Roasted Brussels Sprouts with Chestnuts

Post  justmecookin on Fri Feb 27, 2009 11:11 am

Roasted Brussels Sprouts with Chestnuts

1 1/2 cups thinly sliced onion
3/4 cup julienne-cut red bell pepper
3 tablespoons extravirgin olive oil
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon caraway seeds
3 pounds Brussels sprouts, trimmed and halved (about 10 cups)
8 garlic cloves, thinly sliced
Cooking spray
1 (8.5-ounce) bottle chestnuts, coarsely chopped

Preheat oven to 400°. Combine first 8 ingredients in a large bowl, tossing to coat. Spread onto a large roasting pan coated with cooking spray. Bake at 400° for 25 minutes, stirring occasionally. Add chestnuts; stir well. Bake 8 minutes or until vegetables are tender. Serve immediately. Makes 12 servings

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Brûléed Mashed Sweet Potatoes

Post  justmecookin on Fri Feb 27, 2009 11:18 am

Brûléed Mashed Sweet Potatoes

6 cups hot mashed sweet potatoes
3/4 cup whole milk
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cooking spray
1/2 cup packed brown sugar

Preheat broiler. Combine first 6 ingredients in a bowl. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts. Let stand until melted sugar hardens (about 5 minutes). Makes 12 servings

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Beans and Sausage

Post  justmecookin on Fri Feb 27, 2009 6:18 pm

Beans and Sausage

1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard

In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients.

Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly. Makes 12-16 servings.

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Creamed Corn

Post  justmecookin on Sat Feb 28, 2009 11:30 am

Creamed Corn

1/4 cup butter or margarine
2 1/2 cups fresh corn kernels (about 8 ears)
1/2 cup milk
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt

Melt butter in a large skillet over medium heat; stir in corn kernels and milk. Sprinkle with cornstarch, sugar, and salt; stir well.

Bring mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes. Serve immediately. Makes 4 servings

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Yellow Squash Casserole

Post  justmecookin on Tue Mar 03, 2009 9:59 am

Yellow Squash Casserole

8 cups sliced yellow squash (about 2 pounds)
1 tablespoon water
6 ounces hot Italian sausage (about 2 links)
1/2 cup chopped onion
2 garlic cloves, minced
2 (1-ounce) slices day-old white bread
1/2 cup sour cream
1/3 cup (1 1/2 ounces) diced provolone cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10 3/4-ounce) can condensedcream of mushroom soup, undiluted
Cooking spray

Preheat oven to 350°. Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at high 6 minutes or until tender. Drain well.

Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.

Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup.

Spoon squash mixture in a 2-quart casserole coated with cooking spray. Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes. Makes 8 servings

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Brussels Sprouts with Pecans

Post  justmecookin on Tue Mar 03, 2009 10:51 am

Brussels Sprouts with Pecans

2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
1/2 cup chicken broth
1 1/2 tablespoons sugar
1/2 teaspoon salt
8 teaspoons coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes.

Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans. Makes 8 servings

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Re: Side Dishes

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