Side Dish Recipes

[eli]

This one is for soups, salads, and side dishes both vegetarian and meat. Feel free to add whatever you like from the FT recipe book or your own collection. Again, a reminder... if you come back to add more, please edit it into your 1st response rather than start a new one each time. I think it will be less congested looking that way. TIA!

[eli]

This was posted by Sista: (a few of us made it, including me, and it was wonderful)

Olive Garden Zuppa Toscana

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
1/2 can oscar meyer bacon bits
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

4-6 servings Change size or US/metric | 1 hour 20 minutes 20 mins prep


1. Cook sausage in a 300°F oven for approximately 30 minutes.
2. Drain sausages on paper towels and cut into slices.
3. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4. Add sausage and bacon.
5. Salt and pepper to taste.
6. Simmer for another 10 minutes.
7. Turn to low heat.
8. Add kale and cream.
9. Heat through and serve.

Calories 539
Calories from Fat 407
Amount Per Serving %RDA
Total Fat 45.3g 69%
Saturated Fat 21.8g 108%
Polyunsat. Fat 3.9g
Monounsat. Fat 17.1g
Cholesterol 146mg 48%
Sodium 1744mg 72%
Potassium 618mg 17%
Total Carbohydrate 7.8g 2%
Dietary Fiber 0.7g 2%
Protein 24.5g 48%

*tip, I substituted turkey Italian sausage and only used 1/4th cream and 3/4 milk and it was still great

[BC-MAV]

Quick and Easy Corn Soufflé

INGREDIENTS:

1 can cream corn
1 can regular corn
1 small box of Jiffy corn muffin mix
3-4 whipped egg whites

DIRECTIONS:

1. Mix all together (use all the juice from the can corn!!!) and put in a buttered casserole dish and bake at 350 degrees for 1 hour or until cooked and slightly browned at top.


MOCK CHEESE PUDDING

INGREDIENTS:

bread
butter
medium sharp cheddar cheese 1 lb
eggs 6
milk 3 cups
dry mustard
salt
cayenne

DIRECTIONS:

1.Trim edges off 8 slices bread. Spread with butter on 1 or both sides. Cut into ½ inch cubes.

2. Grate 1 lb. of medium sharp cheddar cheese.

3. Alternate layers of bread and cheese in a buttered casserole dish.

4. Beat 6 eggs slightly.
Add 3 cups milk.
Add ¾ t. dry mustard
Add ¾ t. salt
Add dash cayenne

5. Pour mixture over bread and cheese. Let stand several hours in ice box or overnight.

6. Bake 1 hour at 350 degrees and serve at once! (serves 8 people)


TOMATOE BACON CASSEROLE

INGREDIENTS:

8 slices bacon
1 bell pepper
1 cup brown sugar
2 small or 1 large onion
6 slices white bread (crust removed and toasted)
bread crumbs
butter

DIRECTIONS:

1. Cook bacon until crisp. Remove from pan and add chopped onion and bell pepper to bacon grease. Let simmer until tender but not brown.

2. To this add tomatoes, brown sugar, salt and pepper. Do not add too much salt as bacon is salty.

3. Let simmer without cover until there is just enough juice to take up the toasted bread.

4. Break up toasted bread and bacon. Mix with tomatoe mixture and place in casserole.

5. Cover with bread crumbs and dot with butter.

6. Bake 350 degrees for about 30 minutes

[doihavtasay]

I got these out of our recipe thread and it was very good!

Oven Fried Cauliflower (posted by Kramer)
1 cauliflower, broken into flowerets
1 cup light mayonnaise
1 cup Italions-seasoned breadcrumbs

1. Place mayonnaise in a large heavy-duty zip-loc bag. Add
cauliflowers, seal and shake to coat.

2. Place breadcrumbs in bag again seal and shake to coat.

3. Spread in a single layer onto a lightly greased baking sheet
Bake at 350 degrees for 45 minutes.


Beef Stew (serve over Creamy Mashed Potatoes) Posted by Robbie
1½ teaspoons olive oil
1½ pounds beef stew meat, cut into 1-inch pieces
3½ cups halved mushrooms (8 oz.)
2 cups diagonally cut carrot
1½ cups coarsely chopped onion
1½ cups sliced celery
2 garlic cloves, minced
1½ cups water
1 cup Cabernet Sauvignon or other dry red wine
½ teaspoon dried thyme
1¼ teaspoons kosher salt
¼ teaspoon coarsely ground black pepper
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
2 bay leaves
2 tablespoons red wine vinegar
¼ cup chopped parsley

Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover reduce heat, and simmer 1 hour and 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley. Yield: 6 servings


Corn and Sausage Chowder (posted by dr j)
3 ears fresh corn, husked and cleaned (I have used frozen)
4 cups heavy cream (I have used half and half)
2 cups chicken broth
4 cloves garlic minced
10 fresh thyme sprigs
1 bay leaf
1 1/2 medium onions, finely chopped, divided
1/2 lb hot Italian sausage links
2 tablespoons butter or margarine
2 teaspoons minced jalepeno peppers with seeds
1/2 tsp ground cumin
2 tablespoons flour
2 medium potatoes, peeled and cut into 1/2 inch cubes
Salt and pepper to taste
1 1/2 teaspoons snipped fresh chives

Using a sharp knife, cut corn from cobs; set aside. Place the corn cobs, cream, broth, garlic, thyme, bay leaf, and one third of onions in a large saucepan. Heat almost to boiling; reduce heat and simmer covered for one hour, stirring occasionally. Remove and discard corn cobs. Strain cream mixture through a sieve set over large bowl, pressing solids with back of spoon, set aside. Meanwhile brown sausage in a large skillet. Cool and cut into 1/2 slices. In a large saucepan melt butter. Add jalepenos, cumin and remaining onions, cook for 5 minutes. Stir in flour; cook and stir for 2 minutes. Gradually add corn stock. Add sausage and potatoes. Cover and cook until potatoes are tender, about 5 minutes. Remove bay leaf, season with salt and pepper. For a thinner chowder use more chicken broth. Sprinkle with chives before serving.

Something Spicy!!! (posted by P-Silly)
You will need 10 raw jalapeno peppers, bacon, garlic flavored cream cheese and gloves

1) Put your gloves on and cut the jalapeno’s in half and remove the seeds with a spoon.
2) Spoon cream cheese into each jalapeno half
3) Take your bacon and wrap it around each jalapeno
4) Bake at 450 for 30-45 min. depending how well done you like your bacon

Always wear gloves (gloves that you can throw away after each use) when handling raw jalapenos!! Keep this in mind when shopping for your jalapenos - the pointer end jalapenos are always the hottest! Try using toothpicks to keep the bacon in place if you’re having a hard time keeping the bacon wrapped around the jalapeno.


Cowboy Potatoes
4-5 medium potatoes
1 medium onion
1 bell pepper
black pepper
garlic salt
1 can cream of mushroom
1 can cream of celery
jalepeno peppers (optional)
grated cheddar cheese

Cut potatoes into 1/2" cubes. Cut onion and bell pepper the same or slightly smaller. Place in large bowl and stire to mix well. Add pepper and garlic salt to taste. Add undiluted soup. Stir in jalapenos if desired. Mix well. Pt into large baking dish. Cover with foil and cook at about 350 for 1-1.5 hrs or til potatoes are ender. Sprinkle cheddar cheese on top and put back into oven without covering just long enough to melt the cheese.

****When I made this, I ended up needing to let it cook for almost 3hrs. Part of that was prob b/c I had my oven full cooking other things, too. SO, you may want to parboil the potatoes first.


Gunn's Potatoes
5 medium potatoes
1 stick margarine
1/2 cup water
1 pkg onion soup mix

Brush potatoes clean and dice. Cut margarine into pieces. Mix all ingredients together in a skillet and cook on medium heat until potatoes are soft. Season to taste with garlic salt, coarse ground black pepper, and paprika.

Also good, this one is very simple.

Depression Potatoes
2 medium potatoes, cubed
1 medium onion, diced
handful sliced fresh okra
cornmeal

Mix all ingredients together. Coat with cornmeal. You may want to moisten the ingredients if you like a thicker coating. Fry in hot oil in a skillet until golden brown and crispy. Drain well on paper towels.

[BC-Robbie]

Tortellini and Spinach in Broth

1 tablespoon olive oil
5 garlic cloves, thinly sliced
½ cup dry white wine
3 (15.75-ounce) cans fat-free, less-sodium chicken broth
2 (9-ounce) packages fresh three-cheese tortellini
1-¼ cups chopped tomato
1 (6-ounce) bag baby spinach
1 tablespoon butter

Heat the olive oil in a Dutch oven over medium-high heat. Add garlic; cook for 30 seconds, stirring constantly. Stir in wine and broth. Bring to a boil; cook for 2 minutes. Add tortellini; cook for 6 minutes. Stir in tomato and spinach; cook for 2 minutes or until the spinach wilts. Add the butter, and cook until the butter melts. Serve immediately. Yield: 4 servings

[sista]

Hearty Italian Soup (posted by Marisas mom)

1 lb sweet Italian sausage
1 lb hot Italian sausage
10 cups chicken broth
1 cup white wine (used beer once in a pinch and it turned out great!)
4 med. zucchini, quartered lengthwise and chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
2 or more cloves garlic, chopped
2 carrots, chopped
1 tsp basil
2 cans (28 oz) peeled Italian tomatoes
1 cup orzo
salt and pepper to taste
Parmesan for topping soup

Brown sausage in soup pot and drain. Add onion and carrot and sauté until onion is limp. Add other vegetables and sauté 4 or 5 minutes more. Add broth, white wine and tomatoes. Break up tomatoes with back of spoon. Add seasonings. Bring to a boil and cook for another 5 minutes. Add orzo and cook for 10-15 minutes until orzo is done.

[Normita]

originally posted by crypto

Cream Cheese Pinwheels

5 flour tortillas

Mix all together
8 oz sour cream
8 oz cream cheese
1 cup of shredded cheddar cheese
4 oz can of chopped green chilies (mild)
1/4 cup of diced onion
seasoned salt and garlic salt to taste

Lay the 5 tortillas out flat and spread the mixture evenly between the tortillas. Roll each of them up separately, wrap in Saran wrap and store in the fridge until time to serve. Slice in 1/4 slices and present on plate.

Cranberry Feta Pinwheels posted by Tessa

1 pkg Craisins Sweetened dried Cranberries
1 tub (16oz) spreadable cream cheese
1 cup crumbled Feta
1/4 cup chopped green onions
4 large spinach tortillas

Mix cream cheese, onions, feta and craisins. Spread on spinach tortillas, roll and wrap in saran. Refrigerate at least an hour before slicing and serving.

Homemade Onion Dip posted by CathyNY

Heat a pan to medium
Add one large minced onion and a pinch each of salt and sugar.
Cook the onion in the oil, shaking the pan carefully occasionally rather than stirring, until the onion is dark brown and caramelized (10 minutes or so).
Drain the onion.
Add the onion to two cups of sour cream.
Mix well and serve with potato chips and/or raw vegetables.

Grandma Jones' Cornbread Dressing posted by GalaxyGirl

1 recipe cornbread (or 2 boxes Jiffy mix, prepared as directed)
4 slices bread, toasted
3/4 cup celery
1/2 med onion
butter or oil
1 T rubbed sage
1/2 - 1 tsp black pepper
28 oz can chicken broth

Preheat oven to 350 deg. Saute the celery and onion in butter or oil until soft. Crumble cornbread and tear toast into a large bowl. add the sauteed mixture, sage and pepper. Gradually add broth, stirring it to combine. You may not need all the broth... The mixture should be wet, but not sloppy/soupy. Spoon into a buttered/sprayed 9x13 pan. Bake 1 hour. The top should be golden and crispy.

[Sconi]

ROASTED GARLIC

4 tbs.. melted butter ¼ cup olive oil
3 heads of garlic

to roast garlic, in a small bowl, combine butter and olive oil. Cut garlic heads in half. Do not peel. Brush butter mixture over cut garlic heads. Place garlic on a small baking sheet. Roast in oven at 350 degrees.



STRING BEAN BUNDLES

1 lg. carrot 1 lb. green beans, steamed
1 bunch green onions, stalks only, blanched

Fill medium bowl with ice water. Using a vegetable peeler, or a sharp paring knife, peel carrot into very thin strips. In a small saucepan, bring water to a boil. Drop carrot strips into boiling water until they become limp, about 10 seconds. Remove strips and plunge into ice water; set aside. Gather some string beans; wrap a carrot strip around each bunch and tie with blanched green onion stalk.



GARDEN STUFFED POTATOES

4 russet potatoes ½ cup ranch dressing
2 tbs. butter 1 tbs. vegetable oil
1 small onion, chopped 2 tsp. dried parsley (optional)
salt and pepper
1 (10 oz.) package frozen chopped broccoli, thawed and drained

Preheat oven to 425 degrees. Microwave pierced potatoes on HIGH for 12 minutes. Slice off potato tops. Scoop out pulp, keeping skins in tact. Mash pulp in a medium bowl. Heat a small skillet over medium heat; add butter. Add onion, broccoli, and salad dressing to potato pulp; mix well. Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste. Serves four.

[melisa07]

Nice recipes!! Thanks for sharing.

[iris01]

Potato Pudding

INGREDIENTS (Nutrition)
* 6 medium potatoes, peeled
* 7 eggs
* 2 tablespoons vegetable oil
* 1 onion, grated
* 1/3 cup matzo meal
* 1 teaspoon baking powder
* 1/2 teaspoon salt, or to taste
* 1/2 teaspoon ground black pepper, or to taste
* 2 tablespoons vegetable oil

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 8 inch square baking dishes.
2. Shred the potatoes and place them in a bowl of cold water to prevent discoloration. In a large bowl, beat the eggs and 2 tablespoons of oil together. Stir in the onion. Drain the potatoes, and stir them into the egg mixture as well. Gradually mix in the matzo meal and baking powder. Season with salt and pepper. Divide the mixture between the two prepared pans, and spread evenly. Drizzle or brush remaining oil over the top.
3. Bake for 1 hour in the preheated oven, or until nicely browned. Serve hot or cold.