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 Posted: Wed Aug 02, 2006 11:07 am
This a a place for everyone to post and comment on all recpies involving side dishes. Together we can build a huge and amazing cookbook all of our own.
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Posted: Wed Aug 02, 2006 11:09 am
Green Bean Casserole
1 pound fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions
Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.
Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.
Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.
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Posted: Thu Aug 03, 2006 4:55 am
Broccoli, Parmesan and Lemon
3 heads broccoli (about 3 pounds)
3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 lemon, juiced
Preheat the oven to 400 degrees F.
Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.
Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.
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Posted: Thu Aug 03, 2006 7:39 am
Grilled Ratatouille
2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves
Preheat grill to medium-high.
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
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Posted: Tue Nov 21, 2006 1:13 pm
I don't know where this should go... maybe we need a holiday recipe category?
Cranberry sauce
Boy, this one is easy.
One can of cranberries (they'll be cooked)
3/4 cup of English walnut pieces
One jar of very good orange marmelade
Just mix em and it's ready to serve!
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Posted: Fri Nov 24, 2006 8:27 pm
I call it bake potato salad
you'll need..
-2 or 3 potatos (depends if your really hungry or not)
-butter
-bacon bits
-some procesed cheese slices
Bake the potatos until there are soft enough to be eaten. The take the potato's out and let them cool for about 5 minutes. Then cut them in half and scoop out the potato and put it in a bowl (SAVE THE SKINS!!). The the potato in the bowl and start mashing it up. after a minute or swo of mashing add a generous amount of butter. The add about 1/4 cup of bacon bits and add 1 slice of processed cheese. Cut up the slice before hand so it is in smaller bits. After you have everything put together in the bowl scoop out the super buttery,cheesey, bacony potaos and put them back in there skin (told you to keep them). Prop the skins up in a steel or heat restent bowl so they wont fall over. Then but them back into the oven for about 5 minutes. When they come out they will be nice and soft and cheesy. this makes about 2 servings and is a really tasty treat that is a little high in fat so should not be eaten ever day.
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Posted: Mon Nov 27, 2006 10:43 am
One of my household's personal favorites. It's a bit of work initially, but after, it's a breeze.
Homemade Applesauce
Ingredients
Tart cooking apples (I personally prefer Northern Spies, but you have to go to an orchard for those)
Enough water to vocer bottom of pan to a 1/2"
1/4-1/2 cup sugar
Cinnamon to taste
Peel, core and slice enough apples to fit in a large pot. The slices don't have to be pretty or uniform. Try to keep the seeds out of the sliced apples. Add the water. Cook over medium heat, stirring frequently. The apples will cook down to mush over about fifteen to twenty minutes, depending on how smooth you want the sauce to be. If it's too thick, add a small amount of water. Be careful, when the sauce boils, it will splatter!
Once your sauce is cooked to the desired consistancy, add the sugar. The amount is mostly up to you. It can be unsweetened for those with diabetes or other health problems as a wonderfully healthy option, or just a little sugar to take the tartness out of the apples. Add the cinnamon to taste (for an interesting option, add cinnamon hearts for sweetness, cinnamon, and an interesting color!).
Applesauce can be frozen in ziplock bags indefinetly, or canned. Either way, it won't go bad. Once thawed, it will keep in the fridge for at least two weeks.
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Posted: Tue Jan 02, 2007 4:44 pm
Scallopped Potatoes Au Gratin
(from cooks.com, but modified by me)
-About 5 or 6 med. potatoes (or 2 or 3 large ones)
-1 cup milk
-4-8 oz. sour cream
-1 stick of butter
-green onions, diced (optional)
-cooked, crumbled bacon (optional)
-lots of grated cheddar cheese
Cut potatoes into thin slices. It's up to you whether to peel the skins off or not. Most people prefer the skins off. Mix potatoes, sour cream, butter, milk, green onions, and bacon (if you want them) into a large casserole pan. Top with grated cheese, or stir grated cheese into the mixture and then top with more cheese for extrea-cheesyness. Bake at 350 degrees farenheit for 45 minutes or until potatoes are soft. May serve 4 or 5 people.
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Posted: Tue Jan 23, 2007 6:09 am
~ Hash Brown Casserole~ 2# frozen hash brown cubes, 1/2c. melted butter,1t. salt n pepper,1/2c. chopped onion, 1 pint of sour cream, 10 oz. grated cheddar cheese,1 can of cream of mushroom soup. Mix all ingrediants and place into a deep 9x12 inch pan. TOPPING; 2 c. crushed corn flakes,2T. melted butter. Mix well n sprinkle over top. bake at350 degrees for 1 hour domokun
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