Posts Tagged ‘side dish’

Homestyle Spinach and Mushrooms

Homestyle Spinach and Mushrooms

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

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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Mushroom Risotto

Mushroom Risotto

2 Tbsp butter
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup brandy, vermouth, or dry white wine
5-6 cups chicken stock* (use vegetable stock for vegetarian option)
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley or chives
*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

1 Bring stock to a simmer in a saucepan.

2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Recipe found here: Mushroom Risotto

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Herbed Yorkshire Pudding

Herbed Yorkshire Pudding

3 eggs
1 1/4 cups milk
1 1/4 cups all-purpose flour
3 tablespoons chopped fresh mixed herbs such as chives, thyme, and parsley
Kosher salt and freshly ground black pepper
1/4 cup reserved beef drippings or melted butter

Preheat the oven to 450 degrees F.

Place an 8 by 12-inch enameled cast iron baking dish in the preheated oven for 10 minutes. Meanwhile, in a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, herbs, a big pinch of salt, and some pepper, beat just until the batter is smooth.

Pour the beef drippings into the bottom of the hot pan. Immediately pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes until the pudding is puffy and brown. Serve immediately, it deflates rapidly.

Recipe found here: Herbed Yorkshire Pudding

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Classic Macaroni Salad

Classic Macaroni Salad

2 cups uncooked elbow macaroni
1 cup fat-free mayonnaise
2 tablespoons sweet pickle relish
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 hard-cooked egg, sliced
Dash paprika

Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.

For dressing, in a small bowl, combine the mayonnaise, pickle relish, mustard, salt and pepper. In a large bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.

Refrigerate until serving. Garnish with egg and paprika. Yield: 8 servings.

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Bebop Baked Beans

Bebop Baked Beans

3 Wright® Brand Bacon strips, diced
1/2 cup chopped green pepper
2 cans (15 ounces each) pork and beans
1/3 cup hickory smoke-flavored barbecue sauce
1/3 cup packed brown sugar
2 teaspoons prepared mustard

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. Saute green pepper in drippings until tender.

Drain one can of beans. In a large bowl, combine both cans of beans, barbecue sauce, brown sugar, mustard and green pepper.

Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with bacon. Yield: 6 servings.

Recipe found here: Bebop Baked Beans

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Celebration Antipasto

Celebration Antipasto

1 medium cucumber, halved and sliced
1 medium zucchini, julienned
1 medium carrot, julienned
1 medium red onion, sliced
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1/8 teaspoon celery salt

In a bowl, combine the vegetables and olives if desired. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss. Chill for 3 hours. Serve in a lettuce-lined bowl with a slotted spoon. Yield: 16 servings.

Recipe found here: Celebration Antipasto

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Rancho Baked Beans

Rancho Baked Beans

cooking spray
1 pound ground beef
2 cups chopped onion
2 (16 ounce) cans pork and beans
1 (16 ounce) can kidney beans, drained
1 cup ketchup
3/4 cup brown sugar
2 tablespoons mustard
1 tablespoon white vinegar
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

Cook and stir ground beef and onion in a skillet over medium heat until beef is browned and onions are translucent, 10 to 15 minutes. Drain well.

Mix pork and beans, kidney beans, ketchup, brown sugar, mustard, vinegar, and salt in a large bowl. Stir hamburger mixture into bean mixture. Pour hamburger-bean mixture into prepared casserole dish.

Bake in the preheated oven until bubbling, about 45 minutes.

Recipe found here: Rancho Baked Beans

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Fried Rice with Ham

Fried Rice with Ham

2 tablespoons vegetable oil
4 green onions, chopped
1 cup cubed ham
4 eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cold cooked rice
1 cup bean sprouts
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons soy sauce


Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

Recipe found here: Fried Rice with Ham

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Broccoli Stuffing Casserole

1 cup mayonnaise
1 can cream of celery soup, undiluted
2 eggs, beaten
2 pkgs (10oz each) frozen chopped broccoli, cooked and drained
2 tablespoons minced onion
1 cup grated sharp Cheddar cheese
1 tablespoon Worcestershire sauce
1 tsp seasoned salt
pepper, to taste
1 cup herb-seasoned stuffing mix
2 tablespoons butter

Grease a 2-quart casserole and set aside.

In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Place in the prepared casserole dish and top with the stuffing mix. Dot with butter. Bake at 325 degrees for 45 minutes.
Serves 8.

Recipe found here: Broccoli Stuffing Casserole

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1½ hours | 10 min prep


1 tablespoon olive oil
7 ounces streaky bacon, finely chopped
2 brown onions, thinly sliced
2 teaspoons fresh thyme, chopped
1 lb potato, thinly sliced salt pepper
1 ounce butter

1. Preheat oven to 350. Heat the oil in a frying pan and fry the bacon over medium heat until starting to brown.

2. Add the onion and thyme and cook for 3-4 minutes, until softened.

3. Transfer to a large bowl, add the potato, season with salt and pepper and toss well.

4. Transfer the mixture to a 7-inch round cake tin and press down well.

5. Dot with the butter.

6. Place a piece of doubledd baking paper over the toip and place a weight, such as a ramekin or a smaller cake tin, over the paper.

7. Bake for 40 minutes.

8. Remove the weight and the paper and cook for another 20-25 minutes (or until the potato is tender and lightly golden).

9. Leave to rest for 20 minutes. Run a knife around the edge of the tin and turn out the galette.

10. Enjoy!

Recipe found here: Provencal Potato Galette

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