Hot Side Dishes
Need something to jazz up that ho-hum meal? |
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Orange Cauliflower Mac n’ Cheese Makes 4 servings 1 head orange cauliflower (white can be substituted) Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray. Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside. Cook pasta according to directions until al dente. For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top. For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving. Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges. Golden Roasted Cauliflower One medium head serves two polite individuals as a side Preheat the oven to 400F. Break up a head of cauliflower into small florets, smaller than thumb size. The smaller the pieces, the higher your ratio of golden roasted bits to white will be. In a bowl, toss the florets with 2 tsp of oil and salt with 2 large pinches of salt. Spread out on a half sheet pan. Cook in the preheated oven, tossing and stirring up the florets every 10 minutes till golden brown. Flavor Variations- toss raw with * Parmesan cheese, Swiss & Cheddar Potato Bake 1 – 30 oz package Country Style Hash Browns (big red bag in the freezer section) Sweet Potato Souffle 4 C. Mashed Sweet Potatoes Preparation: Almond Fried Rice 2 tablespoons vegetable oil Heat oil in hot wok or large skillet over medium-high heat. Add green onions and bell pepper; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated through, gently separating grains. Add ham and soy sauce; cook and stir until mixture is well blended. Just before serving, stir in almonds. Makes 4 servings This recipe created by Kikkoman. Indian Vegetable Patties Makes about 16 three-inch patties Cumin, cilantro and jalapeño chili pepper give a mildly exotic kick to ordinary vegetables in these fresh-tasting and healthful patties, which are popular at James Madison University. The mixture is easiest to shape into patties as soon 2 cups frozen cut corn, thawed In a large bowl, add all ingredients except for the oatmeal and vegetable oil. Adjust seasoning to taste. Add 2 tablespoons of the cooked oatmeal and stir, adding more to bind if needed. Cover the mixture and refrigerate until firm, at least 1 hour. In a heavy skillet over medium-high heat, add 1 tablespoon of the oil and swirl to coat the pan. When it is sizzling, drop 1/3 -cup portions of the mixture into the skillet (you’ll have to do this in batches) and, using the back of a spoon or a spatula, immediately flatten them into 3-inch rounds. Cook until golden, about 4 minutes per side. Repeat, using the remaining 1 tablespoon of oil. Drain on paper towels. Serve hot. Hot Slaw Yield: 10 to 12 servings 6 slices bacon In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Crumble bacon and set aside. In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes. Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes. Add chili powder and salt, to taste. Add tomatoes and simmer just until warmed through. Slaw should be slightly crisp. Adjust seasonings. Serve quickly with crumbled bacon. Six Cheese Tortellini Yield: 6 servings 2 tablespoons butter Melt butter in a heavy large saucepan over medium heat. Add milk and bring to a simmer. Whisk in processed cheese. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne. Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes. Drain. Add tortellini to cheese sauce. Toss to coat. Divide tortellini and sauce equally among the pasta bowls and serve immediately. Linguine alla Caprese 4 large ripe tomatoes, cut into 1/2 inch dice Combine the tomatoes, basil, mint, cheese, garlic, pepper and 1/3 cup of oil in large serving bowl. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to directions on box. Drain well, add the pasta to the serving bowl with the above ingredients and season with salt. Serve immediately. Garnish with scallions. Grilled Provoleta Yield: 4 servings 1/2 pound provolone, in 1 whole round slice Heat grill to 400 degrees F. Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over. Chimichurri: Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator. Barbecue Beans Yield: 4 to 6 servings 1 (32-ounce) can pork and beans Combine all ingredients in a 4-quart saucepan. Over medium heat, bring beans to a boil, and then reduce to a simmer. Cook beans for 20 minutes or until a thick, soupy consistency is reached. Serve. This recipe also works well on a grill, letting the great outdoors permeate and enhance the flavor of the beans as they cook. Tomato and Basil and Potatoes with Peppers and Onions 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes Preheat oven to 500 degrees F. Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings — thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way. Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish with chopped tomatoes and basil. Peel the foil off the cookie sheet and discard for super-quick clean up! Haricots Frites Yield: 4 servings 1 1/4 pounds, 4 large handfuls, haricots verts – thin green beans, trimmed Bring 2 inches water to a boil in a large skillet. Salt water once it comes to a boil. Blanch haricots verts in boiling water 2 minutes, drain and cool. Pat beans dry on paper towels. Dry skillet as well and return to heat. Heat pan over high flame and add oil to coat the bottom of pan. Add beans to hot oil and stir fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle beans with sesame seeds and cook 30 seconds more, to both toast the seeds and distribute them. Pile fried beans onto a serving plate and sprinkle with salt, to your taste Zucchini with Parmesan Yield: 6 to 8 servings 8 medium zucchini Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) sauté pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately. Note: If you cook too much zucchini in one pan, you end up steaming rather than sautéing it. I prefer to cook it in 2 batches. Spicy O-nuts Yield: 4 servings Vegetable oil, for frying Heat 1-inch vegetable oil of moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. Trim ends of onion and peel. Cut into 3/4-inch slices and separate rings. Mix together pancake mix and beer, season with paprika, chili powder and cayenne pepper or hot sauce. Batter should be thick. If it gets too thick, add a splash more beer. Working in small batches of 5 to 6 slices, coat rings of onion in batter and fry 4 to 5 minutes, until evenly golden brown. Turn onions over so that both sides get puffed and cooked. Transfer to paper towels to drain. Season o-nuts with salt while hot. Repeat with remaining ingredients. When all the onions are dipped and fried, turn off oil to cool before discarding. Sonic Onion Rings Ingredients: Cut the onion into rings and separate the rings. In separate bowls put cracker meal, flour and milk. Put the onion rings in the bowl of milk then into the bowl of flour, back into the bowl of milk then into the bowl of cracker meal. Fry them up! Pasta, Pesto, and Peas Yield: 12 servings 3/4 pound fusilli pasta Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature. Pesto: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out. To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days. Yield: 4 cups Roasted Winter Vegetables Copyright 2002, Barefoot Contessa Family Style, All rights reserved Yield: 8 servings 1 pound carrots, peeled Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, Sprinkle with parsley, season to taste, and serve hot. Easy Rosemary Mashed Potatoes 1 (11-ounce) package refrigerated prepared mashed potatoes While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper. Spinach Gratin Copyright, 2001, Barefoot Contessa Parties! Yield: 8 servings 4 tablespoons (1/2 stick) unsalted butter Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot. Smashed Sweet Potatoes Copyright, 2001, Barefoot Contessa Parties! Yield: 8 servings 4 pounds sweet potatoes (about 6 large) Preheat the oven to 375 degrees F. Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through. Company Potatoes Yields 8 to 10 servings. 1 (2 pound) package frozen hash brown potatoes, thawed 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. Yummy Potatoes 1 (16 ounce) jar process cheese sauce 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch casserole dish. Makes 11 servings Cauliflower Casserole 1 large head cauliflower, broken into small florets 1 Preheat oven to 350 degrees F (175 degrees C). Makes 6 servings Pineapple Cheese Casserole Yields 12 servings. 3 (15 ounce) cans pineapple chunks 1 Preheat oven to 350 degrees F (175 degrees C). Makes 12 servings Super Squash 2 tablespoons butter 1 Preheat oven to 350 degrees F (175 degrees C). Makes 12 servings Cottage Potatoes Recipe courtesy Paula Deen Yield: 4 Servings 3 large Idaho potatoes Preheat the oven to 350 degrees F. Scrub the potatoes, slice them, and put in Twice Baked Potatoes and Variations Ingredients: Preparation: Cheese Bacon Stuffed Potatoes Stir in 1/2 C. shredded cheddar or Swiss cheese, 3 Tbsp., crumbled cooked bacon, and 1 Tbsp. each minced onion and parsley. Top each potato with butter before baking. Ranch Style Stuffed Potatoes Beat in 3/4 cup cottage cheese or 3 oz. softened cream cheese, 1 Tbsp. minced green onion, and 1/2 tsp. lemon juice. Fill shells and bake. Top with chopped tomatoes and additional green onion. Kraft® Stove Top® Stuffing Mix 1/3 cup minced fresh celery To Make Stuffing Squish the bread with the palm of your hand. 1. Arrange the celery pieces on a plate and set the plate in a warm place – a sunny window is best – for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 teaspoons of dried celery for every 1/3 cup of freshly minced. Makes 6 servings. Delicious Macaroni and Cheese Makes 6 servings Unlike any you’ve ever tasted!! Well worth the prep time. Get all the ingredients together first and it will be a cinch to prepare. Ingredients 1 (8 ounce) package elbow macaroni Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Kicked Up Mac and Cheese 2 teaspoons butter Preheat the oven to 350 * F. Grease a 9 x 9 x2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the Yield: 4 to 6 servings Deep Fried Macaroni And Cheese 1 recipe mac & cheese (made prior or leftover) Use favorite macaroni and cheese recipe or the box variety. Place in plastic shallow container and refrigerate over night or freeze for one hour. Removefrom container, cut into rectangular slices. Coat each slice with flour, then dip into egg/milk mixture. Coat Sagaponack Corn Pudding Barefoot Contessa Family Style Yield: 8 Servings 1/4 pound (1 stick) unsalted butter Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish. Melt the butter in a very large saute pan and saute the corn and onion Whisk together the eggs, milk, and half-and-half in a large bowl. Place the dish in a larger pan and fill the pan 1/2 way up the sides of SPANOKOPITA INGREDIENTS: PREPARATION: Brush bottom and sides of a 13 x 9 x 2-inch baking dish with melted butter. Line the dish with a sheet of filo, pressing the edges of pastry firmly into the corners, and against the sides of the dish. Brush surface of filo with melted butter, spreading it all the way to the outside edges and lay another sheet of filo on top. Repeat until you have used 7 layers of filo in all. Spread spinach mixture evenly over last layer of filo and smooth it into the corners. Place another sheet of filo on top, brush with butter and repeat, layering with remaining filo. Turn edges over to form a crust. Brush the top with the remaining butter. Bake at 300 degrees for 1 hour or until the pastry is crisp and delicately browned. Cut into squares and serve hot. Cheesy Orzo Recipe courtesy Rachael Ray 2 tablespoons extra-virgin olive oil, 2 turns of the pan Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more. Yield: 4 servings Baked Potato Salad This is a favorite potato salad recipe – it will always gets RAVE reviews at BBQs! Ingredients Directions Grits Breakfast Casserole 2 pounds bulk sausage (I use 1 hot and 1 regular Jimmy Dean) Better than…Stouffers Corn Souffle l box Jiffy Corn Muffin Mix Red Beans and Rice Recipe courtesy Emeril Lagasse, 2001 1 pound dried red beans, rinsed and sorted over Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions. Yield: 8 servings Popeye’s Red Beans and Rice Recommended: Success Rice boil in the bag, did come out well. Ingredients: Preparation: Serve over a premium cooked and drained long grain rice . Chicken Spring Rolls 2 tablespoons vegetable oil Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving. Yield: 10 spring rolls, 2 to 4 servings Garlic Mashed Potatoes 1 head garlic, top sliced off Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper. Yield: 4 servings The Best Baked Beans 1 pound dried navy beans Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degree F oven for 45 minutes to 1 hour to cook the bacon. Yield: 6 to 8 servings Au Gratin Potatoes Makes 12 servings ” Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish! ” Ingredients 1 (2 pound) package frozen hash browns Directions Cabbage and Green Bean Salad Recipe Copyright 1999 Bobby Flay. All rights reserved. 1/2 pound green beans In a large pot of boiling water, salted water over high heat, blanch the green beans for 1 minutes. Remove with a slotted spoon and shock in a large bowl of ice water, drain. In the same pot, add the red cabbage and blanch for 1 minute, remove with a slotted spoon and shock in the ice water, drain well. In a large bowl, combine the blanched red cabbage and the raw Napa cabbage, jalapeno pepper, vinegar, oil and honey, season to taste with slat and pepper. Transfer the mixture to a large saucepan and cook, covered, mixing occasionally, until cooked through. Combine the juices, basil, and onion in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper to taste. Place the cabbage in a serving bowl, toss with the citrus vinaigrette and fold in the haricots verts. Serve at room temperature. Yield: 8 servings Grilled Polenta Copyright 2000 Television Food Network, G.P. All rights reserved 8 cups water Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown. Yield: 36 squares Awesome and Easy Creamy Corn Casserole Makes 8 servings ” This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Note: The ingredients can be doubled and baked in a 9×13 inch baking dish in almost the same amount of cooking time. ” 1/2 cup butter, melted Directions 1 Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish. 2 In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish. 3 Bake for 45 minutes in the preheated oven, or until the top is golden brown. Tater Tot Casserole Makes 8 servings 2 pounds tater tots, thawed Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch casserole dish. 2 In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and softened butter; mix well. Transfer to casserole dish. In a medium bowl combine cereal and melted butter; spread over casserole. Sprinkle the top with parmesan cheese (use more or less according to your taste) and paprika. Asian Chicken Salad Makes 6 servings ” A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging. ” 2 tablespoons brown sugar Directions 1 Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soysauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe. 2 To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. 3 In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately. Sweet Potato Fries Recipe courtesy Kathleen Daelemans Extra-virgin olive oil, for lightly coating Preheat oven to 425 degrees F. In a large mixing bowl, drizzle oil over the potatoes and toss to coat. Add salt and taco seasoning mix and toss. Place sweet potato fries in one even layer onto a baking sheet. Keep space between them so they get crispy on all sides. Bake in batches. Place into the oven for 10 minutes, then flip them over. Place back in for 10 more minutes. They should be soft on the inside and browned on the outside. Let them cool for 5 minutes before serving. * You may substitute baking potatoes for sweet potatoes. However, when placing back into the oven change cooking time to 5 minutes instead of 10. Yield: 4 to 6 servings Creamy Stone Ground Grits Recipe courtesy Emeril Lagasse, 1999 6 cups water In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the Yield: 8 servings Smashed Potato Salad Recipe Courtesy of Emeril Lagasse 2 pounds new potatoes, chopped Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. Serve with the brisket Yield: 4 servings CARAMELIZED BACON Brown sugar caramelizes into a sweet glaze that makes this bacon a treat! 1/3 cup firmly packed brown sugar Heat oven to 450°F. Spray top of broiler pan lightly with no To Make Ahead: Prepare bacon as directed above. Place cooked Fresh Tomato Pie Yield: 4 servings * 2 cups Bisquick mix Preheat the oven to 400 degrees F. Mix together the Bisquick and milk. Press into the bottom and up the sides of a greased 9-inch pie plate. Layer the tomatoes and green pepper in the pie plate, sprinkling each layer with the herbs. Combine the cheese and mayonnaise and spread on top. Bake for 20 to 35 minutes, until the crust and top are golden. Let stand for 10 minutes before serving. Maple Baked Beans Yield: 6 servings Baked beans are an all-day dish, a comforting presence in the oven, promise of good dinner to come. You do have to be home to tend them, but the amount of work baked beans require is so small that I think it’s fair to call them instant, even though they are by no means a last-minute event. * 1 pound Navy beans 1. Start right before bedtime the night before. Pick over the beans, cover generously with cold water, and set aside. 2. As soon as the breakfast dishes are done, heat the oven to 300 degrees F. Drain the beans and put half of them in your bean pot. Add the onion and bay leaf, then the rest of the beans. Add the maple syrup, then cover with cold water to come an inch above the beans, cover the pot, and put it in the oven. Once the beans are in the oven, cut the salt pork crosshatch at half-inch intervals, down to but not through the rind. Cover it with cold water and set it aside 3. About an hour later, put a kettle on at the back of the stove so you’ll have hot water when you need it. Go about your business, checking on the beans from time to time and adding a bit of hot water as necessary to keep the top layer just nicely submerged. 4. Long about lunchtime, the beans should be well on their way to tenderness — still firm but no longer crisp. Stir in the salt and dry mustard. I don’t add pepper because I think long cooking wimps out the taste. It’s better to put the grinder on the table and add the pepper then. Anyway, gently stir in the seasonings. Drain the salt pork and push it into the top of the beans, skin side up. The pork skin should be just at the top of the liquid. Re-cover the pot, return it to the oven, and continue to cook as before. 5. As the dinner hour approaches, start cutting back on liquid so the sauce thickens, but don’t let the top layer of beans dry out. Remove the lid for the last hour of cooking so the pork skin crisps. That’s it; once you embark, dinner is inevitable. Southwestern Potato Salad 3 to 4 pounds medium-size red potatoes, washed, skin left on Vegetable oil to coat potatoes Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several places with tines of fork. Bake on cookie sheet at 375 degrees about 45 minutes, or until tender. Cool. Cut into bite-size pieces. Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue sauce. Add additional salt, if desired, white and cayenne peppers, and cumin. Mix well. Garnish with bacon and chives. Makes about 15 servings. Potato Pancake Ingredients Preparation: Fried Corn on the Cob Season flour with some salt and pepper, dredge the corn in flour, then buttermilk, then flour again, deep fry until golden. ONION PATTIES Chop finely 2 1/2 cups onion and set aside. Mix together: 3/4 C. flour Add water to make a stiff batter (about 1/2 cup water). Fold in onions. Drop by spoonsful into hot oil. VEGGIE PANCAKES 2 to 3 medium zucchini, coarsely grated (about 2 cups) In a colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 inch of oil over medium heat. Drop batter by 1/4 cupsful; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm. Yields 12. Chorizo, Corn & Jack Stuffing Ingredients: 2 tablespoons vegetable oil Preparation: Preheat oven to 350 F. In skillet, heat oil over medium-high heat. Add chorizo, green pepper and onion. Cook, stirring occasionally, until sausage is no longer pink, about 8 to 10 minutes. Set aside. In large mixing bowl, combine stuffing mix, broth, cheese, corn and sausage mixture. Mix well. Spoon stuffing mixture into well greased 1 1/2-2 quart baking dish. Cover and bake 25 to 30 minutes. Remove cover and fluff with fork. Bake an additional 5 to 10 minutes, uncovered. Serves 6 Polenta w/ Mozzarella and Parmesan Ingredients 1/2 cup grated Parmesan cheese Preparation: 1. Combine milk and cornmeal in a large saucepan. Cream Cheese Whipped Potatoes Ingredients 4 large potatoes, skinned and diced Preparation: 1. Steam or boil potatoes until tender. Spaetzle (Spätzli) Ingredients 2 eggs Instructions Whisk the eggs in a bowl and add the milk, salt, nutmeg and white pepper. Add the flour and mix until smooth and lump-free, forming a thick batter. Allow the batter to stand in the refrigerator for a least one hour. Hold a colander above a pot of boiling water and pour the batter in. Push the batter through the colander with the back of a kitchen spoon. Once the spaetzles float to the surface of the water, cook for another two minutes. Remove the from the water and cool quickly under running cold water. Drain. Refrigerate at once. Best quickly sauteed in fresh butter with chopped onions and mushrooms. Scallopped Pineapple by Beth McKinnell (yes, she’s related to me…LOL) 1 1/2 cup sugar Mix all but egg whites Zucchini, Carrot and Feta Cheese Cakes 3 Zucchini, center pith removed, julienned 1. Mix all ingredients. Form into loose cakes (don’t flatten). 2. Sear cakes on griddle until cooked through and crispy. Sweet Deviled Carrots Serves 2 1/2 lbs carrots, cut into 2 inch by 3/4 inch sticks * Cook carrots with salt in boiling water, covered, until tender. Cajun Festival Red Beans and Rice www.cajunfestival-medinalake.com Monday is red beans and rice day in South Louisiana. The custom originated because Monday was wash day, and the beans could simmer along in an iron pot while the lady of the house was up to her elbows in suds. Though laundry is no longer the difficult job it once was, Monday still remains “Bean Day,” and many Louisiana restaurants still adhere to the tradition of offering red beans and rice as a special on Mondays. 2 lbs. dried red kidney beans Sort red beans; soak in water to cover several hours or overnight. Drain soaking water and add water to cover. Add chopped vegetables, ham, spices and other ingredients to beans and simmer for several hours until beans are tender and flavors well blended. About 30 minutes before end of cooking, add sausage. Adjust seasonings if needed. Serve over rice. Sweet Potato Crunch 3 large sweet potatoes Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes. |
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