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Archive for the ‘side dish’ Category

Grandma's Mac and Cheese

Grandma’s Mac and Cheese

Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1-1/3 cups 2% milk
2/3 cup shredded cheddar cheese
2/3 cup shredded Monterey Jack cheese
1/4 teaspoon Worcestershire sauce
1-1/2 cups cooked elbow macaroni

Directions
In a saucepan, melt butter. Stir in the flour, salt, mustard and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted. Fold in macaroni.

Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until bubbly. Yield: 2 servings.

Recipe found here: Grandma’s Mac and Cheese

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Classic Baked Macaroni and Cheese

Classic Baked Macaroni and Cheese

Ingredients
2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-oz.) block extra sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked

Preparation
1. WHISK FLOUR INTO BUTTER

Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

2. WHISK IN WARM MILK

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. WHISK IN CHEESE

Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

Recipe found here: Classic Baked Macaroni and Cheese

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German Potato Dumplings

German Potato Dumplings

Ingredients
3 pounds medium potatoes (about 10), peeled and quartered
1 cup all-purpose flour
3 eggs, lightly beaten
2/3 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon ground nutmeg
12 cups water

BROWNED BUTTER SAUCE:
1/2 cup butter, cubed
1 tablespoon chopped onion
1/4 cup dry bread crumbs

Directions
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.

Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.

In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.

Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings. Yield: 8 servings.

Recipe found here: German Potato Dumplings

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Hearty Cheese Potatoes

Hearty Cheese Potatoes

Ingredients
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
12 ounces process cheese (Velveeta), cubed
About 4 pounds potatoes, peeled, cooked and thinly sliced (8 cups)
Paprika

Directions
Melt butter in a saucepan; add flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly.

Add milk all at once; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Remove from the heat. Add cheese and stir until melted.

Place potatoes in a large bowl; gently stir in cheese sauce.

Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.

Recipe found here: Hearty Cheese Potatoes

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Sweet & White Scalloped Potatoes

Sweet & White Scalloped Potatoes

Ingredients
3 medium sweet potatoes, peeled and thinly sliced
3 medium russet potatoes, peeled and thinly sliced
3-1/2 cups heavy whipping cream
2 tablespoons all-purpose flour
4 teaspoons minced fresh thyme
3 small garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper

Directions
Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes.

Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown. Yield: 8 servings.

Recipe found here: Sweet & White Scalloped Potatoes

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Spinach Rice

Spinach Rice

Ingredients
1/2 cup chopped onion
2 tablespoons olive oil
2 cups torn baby spinach
3/4 cup water
1 tablespoon dried parsley flakes
1/2 cup uncooked Minute® White Rice
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

Directions
In a large saucepan, saute onion in oil until tender. Add the spinach, water and parsley. Bring to a boil. Stir in the rice, salt and pepper. Cover and remove from the heat; let stand for 7-10 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings

Recipe found here: Spinach Rice

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Fried Rice

Fried Rice

Ingredients
1/2 cup chopped green pepper
1/2 cup egg substitute
4 cups cooked rice
2 tablespoons reduced-sodium soy sauce

Directions
In a skillet coated with cooking spray, saute green pepper until crisp-tender. Add egg substitute; cook and stir until egg is completely set. Chop egg into small pieces. Add rice and soy sauce; heat through. Yield: 5 servings.

Recipe found here: Fried Rice

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