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Archive for the ‘side dish’ Category

Never-Fail Scalloped Potatoes

Never-Fail Scalloped Potatoes

Ingredients
2 tablespoons butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Directions
In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.

Recipe found here: Never-Fail Scalloped Potatoes

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Irish Herbed Potatoes

Irish Herbed Potatoes

Ingredients
2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl.

In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings.

Recipe found here: Irish Herbed Potatoes

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Parmesan Noodles

Parmesan Noodles

Ingredients
8 ounces wide noodles
2 tablespoons butter
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Directions
Cook noodles according to package directions; drain. Place in a bowl. Immediately add remaining ingredients and toss well. Yield: 4 servings.

Recipe found here: Parmesan Noodles

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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 hereSweet & White Scalloped Potatoes

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Asian Sugar Snap Peas and Cabbage

Asian Sugar Snap Peas and Cabbage

Ingredients
1 pound fresh sugar snap peas, trimmed
1/4 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons agave nectar
1 tablespoon lime juice
2 teaspoons rice vinegar
2 teaspoons Sriracha Asian hot chili sauce or 1 teaspoon hot pepper sauce
8 Chinese or napa cabbage leaves, julienned
1 tablespoon sesame seeds, toasted

Directions
In a large saucepan, bring 6 cups water to a boil. Add peas; cover and cook for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry.

For dressing, in a small bowl, whisk the hoisin sauce, soy sauce, agave nectar, lime juice, vinegar and chili sauce. In a large serving bowl, combine the peas, cabbage and sesame seeds. Add dressing; toss to coat. Yield: 8 servings.

Recipe found here: Asian Sugar Snap Peas and Cabbage

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Baked Tomatoes Stuffed with Cheesy Idaho® Potatoes

Baked Tomatoes Stuffed with Cheesy Idaho® Potatoes

Ingredients
6 large, firm, unpeeled tomatoes
3 cups mashed Idaho® potatoes (using fresh potatoes or instant potato flakes prepared according to package directions)
¼ cup fresh, chopped chives
½ teaspoon dried thyme
1 – 2 teaspoons pepper
1¼ cup shredded cheddar cheese, divided
¼ cup dry bread crumbs
3 teaspoons paprika
Salt to taste

Directions
Preheat oven to 350° F.

Using a paring knife, remove the stem end of each tomato. Using a grapefruit spoon, small melon baller or a teaspoon, carefully hollow out each tomato, removing seeds and juice. Sprinkle the inside of each tomato with a little salt, and place the tomatoes upside down on a cooling rack to drain for about 15 minutes.

In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the cheddar cheese. Fill tomato cups with the potato mixture using a teaspoon.

In a small bowl, combine bread crumbs, remaining ¼ cup cheddar cheese and paprika; sprinkle on top of each tomato.

Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10 – 15 minutes until topping is crisp and tomatoes are heated through.

Recipe found here: Baked Tomatoes Stuffed with Cheesy Idaho® Potatoes

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Homestyle Spinach and Mushrooms

Homestyle Spinach and Mushrooms

Ingredients
½ cup grated Parmesan cheese
1 cup crushed croutons for topping
1 cup mayonnaise
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup milk
20 ounces frozen, chopped spinach cooked, well drained
4½ ounces sliced mushrooms

Directions
In a medium bowl combine dressing mix with milk and mayonnaise. Mix well. Cover and refrigerate 30 minutes to thicken.

Combine dressing with spinach, mushrooms and cheese in a 9-inch baking dish. Top with croutons. Bake at 325°F for 25 minutes or until thoroughly heated.

Serves: 5 Prep Time: 25 min.Cook Time: 25 min.

Recipe found here: Homestyle Spinach and Mushrooms

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Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Ingredients
3 bacon strips
1-1/4 pounds fresh or frozen Brussels sprouts, thawed, quartered
1 large onion, chopped
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons balsamic vinegar

Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside.

In the same pan, saute Brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until Brussels sprouts are tender. Stir in bacon and vinegar. Yield: 12 servings.

Tip: Adding mushrooms is a good touch as well.

Recipe found here: Brussels Sprouts with Bacon

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Grilled Mexican-Style Corn

Grilled Mexican-Style Corn

Ingredients
8 ears corn
1 cup sour cream or 1 cup creme fraiche
1/8 teaspoon cayenne pepper
2 cups dry aged cheese, such as jack or asiago,grated

Directions
1 Set out the sour cream, cheese, and corn, and let each person fix his own.

2 Heat grill to medium high.

3 Place 1 cup sour cream or creme fraiche in a small bowl and sprinkle with 1/8 teaspoon cayenne pepper; set aside.

4 Grate 2 cups cheese into a small bowl; set aside.

5 Grill corn until tender, about 15 minutes, turn frequently.

6 Remove from grill; when cool enough to handle, pull back husks and remove silk.

7 Brush corn with sour cream and roll in cheese.

8. If grilling is not possible, cook them in the oven under the broiler, about 15 minutes, turning frequently

Recipe found here: Grilled Mexican-Style Corn

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Double-Baked Mashed Potatoes

Double-Baked Mashed Potatoes

Ingredients
2-1/2 pounds medium potatoes, peeled
1 cup (8 ounces) sour cream
1/4 cup milk
2 tablespoons butter, melted
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/2 cup chopped onion
5 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated though. Yield: 6 servings.

Recipe found here: Double-Baked Mashed Potatoes

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