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Post by kidsandpets on Apr 13, 2015 19:54:04 GMT -5
Please post your vegetable side dishes here.
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Post by kidsandpets on Apr 13, 2015 19:54:23 GMT -5
Day Before Mashed Potatoes by Tammie from MI
9 Potatoes, peeled and cubed 6 oz Cream Cheese 1 cup Sour Cream 2 tsps. Onion Powder 1 tsp. Salt 1/2 tsp. Ground Black Pepper 2 Tbsp. Butter
Directions: 1. Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 min. 2. Transfer potatoes to a large bowl and mash until smooth. Mix in cream cheese, sour cream, onion powder, salt, pepper and butter. Cover and Refrigerate 8 hours or overnight. 3. Preheat oven to 350 degrees. Lightly grease a medium baking dish. 4. Spread potatoe mixture into the prepared baking dish and bake in the preheated oven about 30 minutes.
Makes 8 servings.
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Post by kidsandpets on May 15, 2015 21:06:49 GMT -5
Make Ahead Mashed Potatoes by Emily Here's the 30 Day Gourmet (freezer cooking) recipe
Make Ahead Mashed Potatoes
For 7 cups of mashed potatoes:
5 lbs potatoes 1 egg 1/2 tsp. garlic powder 3 Tbsp. butter/margarine, melted 1 tsp. salt 8 oz. cream cheese 1/2 cup sliced almonds, optional paprika for color
Peel and quarter potatoes. Place the potatoes in a saucepan and cover completely with water. Bring to a boil, then gently cook until tender. Drain well. In large bowl, combine potatoes, cream cheese, egg, garlic powder and salt. Mash well by had or with an electric mixer. Spoon potatoes into spray-treated or greased 3 quart casserole or 9x13 pan. Drizzle or brush melted butter over potatoes. Sprinkle with almonds (optional) and paprika. Refrigerate for up to 2 days of label and freeze for later.
Freezing and Cooking directions: Label and freeze in freezer bags or rigid freezer containers. To serve, thaw completely. Bake at 375º for 30-40 minutes until the top is golden.
Options: 1/4 cup crumbled, crisp bacon may be stirred in for great flavor. Potatoes may also be topped with 1/2 cup shredded cheddar cheese.
Note: I haven't made these before but have seen lots of rave reviews on their website. I remember, too, them mentioning that when you thaw them they seem awfully runny. But this goes away when you cook them.
Extra suggestion from my2kidsandme I have one of those big oval crockpots and what also seemed to work really well was to make mashed potatoes in a "normal manner" and then put them in the crockpot about 2-3 hours before you need them. They just turned out SOOO good and they were actually warm which is really unusual for mashed potatoes.
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Post by kidsandpets on May 15, 2015 22:15:54 GMT -5
Great Grandma's Cornbread Dressing by OliviaClaire
My great grandmother was born in the 1880's. She lived to be nearly 100. She taught my grandmother how to make cornbread dressing and my grandmother taught me. This recipe is probably 100 years old. I haven't changed it in any way, except grandma and I got the measurements down. Great Grandma would say things like 2 pinches of salt and a handful of flour.
Cornbread Recipe
1 1/2 cup self-rising cornmeal
3/4 cup flour
1 egg (beaten slightly)
1 cup buttermilk
Mix the cornmeal, flour, eggs, and buttermilk then pour into a HOT greased iron skillet. Bake at 425 degrees for 20 to 25 minutes or until done.
Dressing Recipe
1 pan cornbread (about 6 cups)
2 cups cooked biscuits or slices of toast (crumbled)
1 white onion (chopped)
1 bunch of green onions (chopped)
1 cup of celery (chopped)
4 eggs, beaten slightly
3 (or more) cups of turkey broth (see recipe below)
1/2 cup of butter (melted)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sage
1 1/2 teaspoons thyme
Crumble cornbread and biscuits in a large bowl. Add chopped white onion, green onion, chopped celery. Add turkey broth to mixture. (Make sure it is well moistened, you may need more than 3 cups. If it isn't moist enough the dressing will dry out while baking.)
Add salt, pepper, sage and thyme. Add raw eggs and melted butter. Blend well. Pour into a buttered baking pan and bake at 350 for 25 or 30 minutes.
Turkey Broth Recipe
Make broth by cooking turkey giblets and neck in water with a white onion (quartered), celery tops, salt, and pepper to taste.
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Post by kidsandpets on May 15, 2015 22:16:13 GMT -5
THE Best Cornbread Dressing You'll Ever Have by BethM
How's that for a title?
Seriously, this is my dh's grandmother's recipe that her mother taught her growing up on the farm in the hills of Eastern Ky. These people can cook! This dressing is a *must* every Thanksgiving and Christmas!
Note: These ingredients are approximate because she has no written recipe...it's all been in her head for years. When you finish mixing, you can season to taste whether you need more sage, salt, or broth for consistency.
Momaw's Dressin' (that's how we say it )
2 cups (2 small 8 in. round pans) cornbread (crumbled) 1/2 loaf white bread pieces (just tear apart by hand) 1 sleeve saltine crackers (crumbled) 1 small onion (chopped fine) 2 stalks celery (diced) 1 small raw apple (chopped) giblets from turkey (cooked and chopped) 2-3 tsp. sage Hot Chicken/Turkey broth- approx. 2 cups either from the bird cooking or from a can is fine, too. salt and pepper to taste *If you are also cooking a turkey, take a little extra skin (2 pieces?) and cook it with the giblets in a pan separately. The skin adds to the moisture of the dressing.
Mix all the above ingredients well into a large bowl. I use Tupperware's "Thatsa Bowl" for this. Add the hot chicken broth until it is a very moist mixture. It should be enough broth to make it just a bit thicker than a cake batter before it goes into the oven.
Stuff your turkey with dressing about 1/2 hr. before it is done. Put the rest of the dressing in a pan and bake for about 15-20 minutes at 325 degrees.
Comment from Paula TN: I'm keeping this recipe for our Christmas dinner...but I lovingly renamed it "BethM's Cornbread Dressing".
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Post by kidsandpets on May 15, 2015 22:18:44 GMT -5
Parmesan Zucchini Strips by Linderlou
1/3 cup seasoned bread crumbs 1/4 cup parmesan cheese topping 4 small zucchini, quartered lengthwise 1/4 cup egg substitute (can also use 2 egg whites or 1 whole egg)
In bowl combine crumbs and cheese, dip zucchini in egg then in crumb mix. Place on baking sheet coated with non-stick cooking spray. Bake at 450° for 20-25 minutes or until golden brown and tender.
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Post by kidsandpets on May 15, 2015 22:18:55 GMT -5
Cheesy Potatoes by gingermomm4 ~~Cheesy Potatoes~~ YUMMy
1-container of sour cream 1-stick melted butter 1-can cream of chicken soup 4cps shredded cheddar cheese (more or less to your likeing) 1pd package of hash browns (I used the little square kind)
Mix ingredients one at a time. Put in sprayed baking dish and cook at 400 for about 40 mins. You can also add onion to the mixture and or top it with bacon bits.
It is sooo good!!
Enjoy!
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Post by kidsandpets on May 15, 2015 22:19:20 GMT -5
Here's what Cheryl does to Zucchini
Don't know if this counts as a recipe or not...
but I couldn't let a whole BB category go without posting now could I?! ;-D
Anyway, this is what I love to do with zucchini or yellow squash. Scrub real good, and then slice lengthwise, about an 1/8th to a 1/4 inch think. Marinate in Italian (I like Kraft special Italian with pesto) and grill on your grill. It helps to spray the grill first with cooking spray.
Enjoy! I'll take any zucchini anyone wants to get rid of!
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Post by kidsandpets on May 15, 2015 22:19:48 GMT -5
Vegetable Casserole by Americanmom 1 can cream of mushroom soup (chicken or celery work too) 1 sm. can Durkee French-fried onions 1 cup grated Swiss cheese 1/3 cup sour cream 1 (14to 16 oz.) bag California blend (carrots, broccoli and cauliflower) Mix cream soup, 1/2 can onions, 1/2 cup cheese and sour cream. Mix in frozen vegetables. Turn into greased casserole. Bake at 350 degrees for 45 minutes, covered. Top with remaining onions and cheese. Bake an additional 15 minutes, uncovered. (I do not usually use swiss cheese, but usually use co-jack or similar blended cheese.)
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Post by kidsandpets on May 15, 2015 22:22:05 GMT -5
Sweet Potato/Apple Casserole by SandKsMama Sweet Potato/Apple Casserole(adapted from allrecipes.com)
For a 3 qt casserole: Take 3-4 sweet potatos(depending on how large); you can cut them up raw or go ahead and steam them. I steam them in the microwave, and then cube them - cuts the cooking time for the casserole in half! 3-4 Granny Smith apples; peeled, cored and sliced In the casserole, layer the sweet potatos and apples.
In a small saucepan, mix together 1/2 cup brown sugar, 1/3 cup water, 1/4 tsp ground cinnamon, 1/2 cup raisins(or cranberry raisins are really good too:-), 2 TBSP butter, and 1/4 tsp salt. Simmer for a little while, until slightly thickened. In a small bowl, mix together 2 TBSP flour and 2 or 3 TBSP water, add to brown sugar mixture...pour over sweet potatos/apples. Thinly slice a lemon and place 6 or so lemon slices on top. Bake uncovered in a preheated 350 degree oven for 20 minutes. (If the sweet potatos aren't steamed, add 20 minutes on to the beginning of that, and cover it for the first 20 minutes.)
This is wonderful!! Even my sweet potato hating husband loved it. I think it's good all year round, the lemon kind of gives it a summer kick. Amanda
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Post by kidsandpets on May 15, 2015 22:22:31 GMT -5
Only THE best Corn Pudding Recipe ever! by BethMLovesJesus
Well, my family thinks so anyway!
"Corn Goodies Casserole" is what we call it, but it's good old fashioned corn puddin'!
Corn Goodies Casserole
1 stick margarine (melt in casserole)
1 small carton sour cream
1 can cream style corn
1 can whole grain corn (can use frozen instead of canned if you cook it first)
2 beaten eggs
1 box Jiffy corn muffin mix
(optional: chopped green onion or jalapeno peppers)
Mix all together. Pour into a 9 x 11 pan sprayed lightly with Pam. Bake at 350 degrees for 35-40 minutes.
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Post by kidsandpets on May 15, 2015 22:22:49 GMT -5
Various Vegetable Sides by SandKsmama I forgot someone asked for side dishes...
I am a pretty boring side dish person usually. My mom always(and I mean always!) had some type of green vege at dinner, so I think that is ingrained in me somehow. I usually try to have one or two veges(one of them green:-), one starchy thing(and i consider corn and potatos a starch), and sometimes to my dh's delight I will have rolls or bread of some kind. He loves bread with dinner, but has a serious weight problem, so I try to save the bread for special occasions. We don't do dessert except for very special occasions also. If we are bored with a certain side, I try to buy something new at the store that week(this only works if we have some room in our budget:-) or go to allrecipes and find a new way to make the same old vege. That usually works well. I love casseroles and one dish things too.
Some of my green veges: Broccoli - usually just steamed with a little butter, occasionally with cheese Green beans - sometimes just steamed with butter, but our fave way is boiled a bit with olive oil and italian seasoning(so good!) Brussel sprouts(I finally found a great way to make this) - steamed with carrots in a sauce that has brown sugar, garlic, butter, and something else in it that I forgot right now, but it came from guess where?? Other veges: carrots - I like carrots with dill and parsley or with honey and butter Sweet potatos - love steamed or baked sweet potato! Plain or with a little cinnamon/sugar and butter, yummy! Or the apple yam casserole - basically it's just baking sliced Granny Smith apples and sweet potatos together, but it has a wonderful sauce with raisins, cinnamon, brown sugar, flour and butter(and some water too) that you simmer until thick and then pour over the yams/apples, and then you put some thinly sliced lemons on top and bake - it is out of this world. Even if you hate sweet potatos, you will love this! Starches - I make rice plain - my dh loves rice of any kind! Mashed potatos - sometimes I'll add cheese and bacon or something like that, but usually just plain with butter. Corn - just plain peas - nobody in my house will eat peas except me, so I don't get them much
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Post by kidsandpets on May 15, 2015 22:23:38 GMT -5
Cream Cheese Potatoes by FragrantRoses
10 med. red potatoes (skin on or off) 1/2 cup butter 1 tsp salt (or more to taste) 1/4 tsp petter 1 tbsp minced onion 1 cup scalded milk 1 8 oz brick of cream cheese
Boil and whip potatoes. Add rest of ingredients. Put in greated pan and bake for 30 minutes at 350 degrees. IN glass pans lower temp to 325.
TIP- you can scald the milk in the potato pan after you've drained and removed the potatoes. (I like to use as few pans as possible.) Fat free cheese may be substituted.
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Post by kidsandpets on May 15, 2015 22:24:04 GMT -5
The Original Vidalia Onion Pie by Maconmama
1/2 cup ( 1 stick butter ) 2 pounds (about 6) Vidalia onions, thinly sliced 1 unbaked pie shell 3 large eggs 1 cup half and half 1/2 tsp. salt 1/2 tsp. black pepper Cayenne pepper to taste 1/2 cup finely grated Parmesan cheese
Preheat oven to 400 degrees.
In a large, deep, heavy skillet, heat the butter over moderately low heat, then add the onions and cook, stirring, till just soft and slightly golden, about 10 minutes. Scrape the onions into the pie shell evenly and set aside.
In a medium-size bowl, combine the eggs, half and half, salt, pepper, and cayenne and whisk till well blended. Pour the mixture over the onions, sprinkle the cheese over the top, and bake 15 minutes. Reduce the oven temperature to 350 degrees and continue to bake till the pie is puffy in the center and the top golden brown, about 25 minutes.
One 9 inch pie: 6 servings
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Post by kidsandpets on May 15, 2015 22:24:25 GMT -5
Paprika Potatoes by proverbsmama
1/2 c. marg. 1/4 c. flour 1/4 c. parmesan cheese 1 T. paprika 3/4 t. salt 1/8 t. pepper pinch of garlic salt 5 or 6 potatoes, quartered, lengthwise
Melt marg. in 13X9 pan. Combine the next 6 ingred. in a plastic bag. Set aside. Rinse potatoes under cold water and drain. Place 1/2 of the potatoes in the bag. Shake well to coat. Repeat w/remaining potatoes. Bake, uncovered, at 350 for 50-60 minutes.
I fix these with catfish parmesan, which is posted on the recipe board also.
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