Side Dishes

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Alfredo Potatoes

Post  justmecookin on Thu May 15, 2008 3:36 pm

Alfredo Potatoes

2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese

Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.

Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well.

Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted. Makes 4 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:45 am; edited 1 time in total

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Zucchini and Corn Saute

Post  justmecookin on Thu May 15, 2008 3:37 pm

Zucchini and Corn Saute

2 medium zucchini, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 to 3 tablespoons vegetable oil, optional
2 cups fresh or frozen corn
1 teaspoon garlic salt, optional
1/2 teaspoon Italian seasoning

In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Makes 10 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:45 am; edited 1 time in total

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Red Potato Medley

Post  justmecookin on Thu May 15, 2008 3:37 pm

Red Potato Medley

2 tablespoons butter or margarine
3 cups cubed red potatoes (about 2-1/2 pounds)
1-1/2 cups diagonally sliced carrots
3/4 cup chopped onion
1/4 cup minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 15-20 minutes or until vegetables are tender, stirring every 5 minutes. Makes 6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:45 am; edited 1 time in total

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Squash Bake

Post  justmecookin on Thu May 15, 2008 3:37 pm

Squash Bake

8 cups sliced yellow squash (about 2 pounds)
1/2 cup chopped onion
3/4 cup shredded carrots
1/4 cup butter or margarine
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream
2 cups herb stuffing croutons, divided

Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well. In a skillet, saute onion and carrots in butter until tender. Combine onion and carrots with soup, sour cream and 1-1/2 cups croutons. Add squash and mix lightly.

Spoon into a lightly greased 12-in. x 8-in. x 2-in. baking dish or a 2-qt. casserole. Sprinkle with the remaining croutons. Bake, uncovered, at 350 for 25 minutes or until heated through. Makes 8-10 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:46 am; edited 1 time in total

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Roasted Cajun Potatoes

Post  justmecookin on Thu May 15, 2008 3:39 pm

Roasted Cajun Potatoes

2-1/2 pounds medium red potatoes
1/4 cup olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley

Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.

Bake, uncovered, at 450 for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley. Makes 6-8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:46 am; edited 1 time in total

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Bacon-Wrapped Green Beans

Post  justmecookin on Thu May 15, 2008 3:39 pm

Bacon-Wrapped Green Beans

3/4 pound fresh green beans
4 bacon strips
3 tablespoons butter, melted
1/4 cup packed brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon soy sauce

Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.

Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.

In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400 for 10-15 minutes or until bacon is crisp. Makes 4 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:38 am; edited 1 time in total

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Baked Stuffed Tomatoes

Post  justmecookin on Thu May 15, 2008 3:40 pm

Baked Stuffed Tomatoes

6 medium tomatoes

Stuffing
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Hollow out a funnel-shaped hole in each tomato to make room for stuffing. Mix stuffing ingredients. Spoon into tomatoes; sprinkle with parsley.

Place tomatoes in baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake at 350 for 30 minutes or cook on grill until done. Makes 6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:38 am; edited 1 time in total

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Eggplant Parmesan

Post  justmecookin on Thu May 15, 2008 3:41 pm

Eggplant Parmesan

2 tablespoons olive or vegetable oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4-inch slices
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese

Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.

Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant.

Top with remaining mozzarella. Cover and bake at 350 for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted. Makes 2 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:39 am; edited 1 time in total

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Baked Stuffed Tomatoes

Post  justmecookin on Thu May 15, 2008 3:43 pm

Baked Stuffed Tomatoes

6 medium tomatoes

Stuffing
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Hollow out a funnel-shaped hole in each tomato to make room for stuffing. Mix stuffing ingredients. Spoon into tomatoes; sprinkle with parsley.

Place tomatoes in baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake at 350 for 30 minutes or cook on grill until done. Makes 6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:40 am; edited 1 time in total

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Lemony Brussels Sprouts

Post  justmecookin on Thu May 15, 2008 3:44 pm

Lemony Brussels Sprouts

1-1/2 pounds fresh brussels sprouts (about 2-1/2 cups), trimmed
1 teaspoon lemon juice
2 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup butter or margarine

Cut an "X" in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender.

Drain. In a large skillet, saute the sprouts, lemon juice, garlic, salt and pepper in butter for 2-3 minutes or until flavors are blended. Makes 6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:41 am; edited 1 time in total

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Zucchini and Corn Saute

Post  justmecookin on Thu May 15, 2008 3:44 pm

Zucchini and Corn Saute

2 medium zucchini, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
2 to 3 tablespoons vegetable oil, optional
2 cups fresh or frozen corn
1 teaspoon garlic salt, optional
1/2 teaspoon Italian seasoning

In a large skillet, saute zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients; saute 3-4 minutes longer or until the corn is tender. Makes 10 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:41 am; edited 1 time in total

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Zesty Buttered Peas

Post  justmecookin on Thu May 15, 2008 3:45 pm

Zesty Buttered Peas

2 tablespoons butter or margarine
1 package (10 ounces) frozen peas, thawed
1 cup sliced celery
1/2 cup chopped onion
1 tablespoon minced fresh savory or 1-1/2 teaspoons dried savory
1/2 teaspoon salt, optional
2 tablespoons diced pimientos

Melt butter in a heavy saucepan; add the next five ingredients. Cover and cook over medium heat for 6-8 minutes or until vegetables are tender. Stir in pimientos. Makes 6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:41 am; edited 1 time in total

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Ham-Stuffed Squash Boats

Post  justmecookin on Thu May 15, 2008 3:45 pm

Ham-Stuffed Squash Boats

4 medium yellow summer squash or zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter
1 cup cubed fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.

In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.

Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425 for 12-15 minutes or until heated through. Makes 4 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:42 am; edited 1 time in total

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Zesty Succotash

Post  justmecookin on Thu May 15, 2008 3:48 pm

Zesty Succotash

2 cups fresh or frozen corn, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen peas, thawed
1 small sweet red pepper, chopped
1/2 cup chopped onion
2 tablespoons butter
1 teaspoon chili powder
1/4 teaspoon salt
Dash hot pepper sauce, optional

In a large skillet, cook and stir the corn, beans, peas, red pepper and onion in butter over medium heat for 8-10 minutes. Sprinkle with chili powder, salt and hot pepper sauce if desired. Makes 6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:42 am; edited 1 time in total

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Country Baked Beans

Post  justmecookin on Thu May 15, 2008 5:19 pm

Country Baked Beans

4 cans (16 ounces each) baked beans, drained
1 bottle (12 ounces) chili sauce
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 cup packed brown sugar

In a large bowl,combine all of the ingredients. Pour into two ungreased 2-qt. baking dishes. Bake, uncovered, at 350 for 45-60 minutes or until heated through. Makes 10-12 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:42 am; edited 1 time in total

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Down Home Succotash

Post  justmecookin on Thu May 15, 2008 5:20 pm

Down Home Succotash

1 smoked ham hock (about 1-1/2 pounds)
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen lima beans, thawed
1 package (10 ounces) crowder peas, thawed or 1 can (15-1/2 ounces) black-eyed peas, drained
1 package (10 ounces) frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup ketchup
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1 teaspoon rubbed sage
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 cup sliced fresh or frozen okra

In a Dutch oven or large saucepan, simmer ham hock in water for 1-1/2 hours or until tender. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings.

Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, 15 minutes longer. Discard bay leaf before serving. Makes 12-16 servings


Last edited by justmecookin on Thu Oct 02, 2008 9:22 am; edited 1 time in total

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Sesame Broccoli

Post  justmecookin on Thu May 15, 2008 5:21 pm

Sesame Broccoli

1 cup water
1 pound fresh broccoli spears
1 tablespoon sesame seeds
4 teaspoons olive oil, divided
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon soy sauce

In a large saucepan, bring water to a boil. Add broccoli. Reduce heat; cover and simmer for 5-7 minutes or until crisp-tender.

Meanwhile, in a small skillet, saute sesame seeds in 1 teaspoon oil until lightly browned. Remove from the heat. Stir in the sugar, lemon juice, soy sauce and remaining oil. drain broccoli; toss with sesame seed mixture. Makes 8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:23 am; edited 1 time in total

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Baked Ziti Casserole

Post  justmecookin on Thu May 15, 2008 5:22 pm

Baked Ziti Casserole

1 package (16 ounces) ziti or small tube pasta
1 egg, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 jar (28 ounces) meatless spaghetti sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Drain pasta; set aside. In a bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese.

Top with remaining pasta, sauce mozzarella cheese and Parmesan cheese. Cover and bake at 375 for 45-50 minutes or until heated through. Makes 12 servings


Last edited by justmecookin on Thu Oct 02, 2008 9:23 am; edited 1 time in total

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Hamburger Spanish Rice

Post  justmecookin on Thu May 15, 2008 5:22 pm

Hamburger Spanish Rice

1 pound lean ground beef
1 medium onion, chopped
1/2 green pepper, chopped
1 cup uncooked instant rice
1 can (15 ounces) tomato sauce
3/4 cup hot water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar

In a skillet, brown beef, onion, green pepper and rice. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender. Makes 4-6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:23 am; edited 1 time in total

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Barley and Corn Casserole

Post  justmecookin on Thu May 15, 2008 5:23 pm

Barley and Corn Casserole

3 garlic cloves, minced
1 cup chopped onion
2/3 cup chopped carrots
1 tablespoon vegetable oil
3 cups chicken broth
1 cup medium pearl barley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley

In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender. Transfer to a greased 2-qt. baking dish; add chicken broth, barley, salt and pepper. Mix well. Cover and bake at 350 for 1 hour.

Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through. Makes 12 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:24 am; edited 1 time in total

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Garlic Twice-Baked Potatoes

Post  justmecookin on Thu May 15, 2008 5:24 pm

Garlic Twice-Baked Potatoes

6 medium baking potatoes
1 whole garlic bulb
1 teaspoon olive oil
2 tablespoons butter, softened
1/2 cup milk
1/2 cup buttermilk
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika

Bake the potatoes at 400 for 45-55 minutes or until tender. Meanwhile remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness of heavy-duty foil. Frizzle with oil. Wrap foil around garlic.

Bake at 400 for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside.

Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic.

Pipe or spoon into potato shells. Place on an ungreased baking sheet. Bake at 425 for 20-25 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:24 am; edited 1 time in total

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Garlic Spinach Balls

Post  justmecookin on Thu May 15, 2008 5:24 pm

Garlic Spinach Balls

2 cups crushed seasoned stuffing
1 cup finely chopped onion
3/4 cup egg substitute
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup butter, melted
3 tablespoons reduced-sodium chicken broth or vegetable broth
1 garlic clove, minced
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

In a large bowl, combine the first 11 ingredients. Stir in spinach until blended. Roll into 1-in. balls.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 350 for 15-20 minutes or until golden brown. Makes 8 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:24 am; edited 1 time in total

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Parmesan Pasta and Corn

Post  justmecookin on Thu May 15, 2008 5:25 pm

Parmesan Pasta and Corn

8 ounces uncooked small shells pasta
1 medium onion
1 medium green pepper, diced
1/4 cup butter
3-1/3 cups fresh or frozen corn, thawed
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Cook pasta according to package directions; drain. In a large skillet, saute the onion and green pepper in butter until tender. Add the pasta, corn, salt and pepper; heat through. Sprinkle with Parmesan cheese. Makes 10 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:25 am; edited 1 time in total

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Garlic Roasted Potatoes

Post  justmecookin on Thu May 15, 2008 5:25 pm

Garlic Roasted Potatoes

9 pounds small red potatoes, cut into 1-1/2-inch wedges
1-1/4 cups butter or margarine, melted
6 garlic cloves, minced
1 tablespoon seasoned salt
1 tablespoon pepper
1 tablespoon paprika
1/3 cup minced fresh parsley

Place potatoes in a large greased roasting pan. Combine butter, garlic, salt, pepper and paprika. Drizzle over potatoes; toss to coat. bake at 375 for 30-35 minutes or until tender, stirring several times. Sprinkle with parsley. Makes 26-30 servings.

Note: If you cut the potatoes early in the day, cover with cold water to keep from darkening. Drain just before combining with butter and seasonings.


Last edited by justmecookin on Thu Oct 02, 2008 9:25 am; edited 1 time in total

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Potato Delight

Post  justmecookin on Thu May 15, 2008 5:26 pm

Potato Delight

4 large baking potatoes (2 pounds)
1 cup grated broccoli stems
1/2 cup chopped fresh mushrooms
1/4 cup sliced green onions
1/4 cup grated carrot
1/4 cup shredded red cabbage
1-1/2 cups diced fully cooked ham
1/4 cup butter or margarine
Sour cream, optional

Bake potatoes in the oven or microwave until done. In a skillet, saute the next six ingredients in butter for 5 minutes or until vegetables are tender. Serve over hot potatoes. Top with sour cream if desired. Makes 4 servings.


Last edited by justmecookin on Thu Oct 02, 2008 9:25 am; edited 1 time in total

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Re: Side Dishes

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