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Archive for the ‘side dish’ Category

Orange Rice Medley

Orange Rice Medley

Ingredients
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 tablespoons olive oil
1 cup uncooked long grain rice
1-1/2 cups chicken broth
1/2 cup orange juice
1/4 teaspoon salt
Dash pepper
1 can (11 ounces) mandarin oranges, drained and coarsely chopped

Directions
In a saucepan over medium heat, saute onion and peppers in oil until tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges. Yield: 6-8 servings.

Recipe found here: Orange Rice Medley

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Lemonade Pudding Fruit Salad

Lemonade Pudding Fruit Salad

Ingredients
1 medium honeydew, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches, sliced
2 medium nectarines, sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 ounces) mandarin oranges, drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 can (12 ounces) frozen lemonade concentrate, thawed
1 package (3.4 ounces) instant vanilla pudding mix

Directions
In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour.

Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat. Yield: 20 servings (3/4 cup each).

Recipe found here: Lemonade Pudding Fruit Salad

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Crowd-Pleasing Taco Salad

Crowd-Pleasing Taco Salad

Ingredients
1 pound ground beef
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup (4 ounces) shredded Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (10-1/2 ounces) corn chips

Directions
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately. Yield: 10 servings.

Recipe found here: Crowd-Pleasing Taco Salad

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Creamy Grape Salad

Creamy Grape Salad

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans

Directions
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat.

Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings.

Recipe found here: Creamy Grape Salad

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Grilled Potatoes & Peppers

Grilled Potatoes & Peppers

Ingredients
8 medium red potatoes, cut into wedges
2 medium green peppers, sliced
1 medium onion, cut into thin wedges
2 tablespoons olive oil
5 garlic cloves, thinly sliced
1 teaspoon paprika
1 teaspoon steak seasoning
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
In a large bowl, combine all ingredients. Divide between two pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.

Grill, covered, over medium heat 40-45 minutes or until potatoes are tender. Open foil carefully to allow steam to escape. Yield: 10 servings.

Recipe found here: Grilled Potatoes & Peppers

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Tempting Tomato Cups

Tempting Tomato Cups

Ingredients
3 large tomatoes
1/2 cup crushed saltines (about 15 crackers)
1/3 cup chopped celery
1/3 cup chopped green pepper
1/4 cup chopped onion
1/4 cup mayonnaise
1/2 teaspoon garlic salt, optional
1/8 teaspoon pepper
Sliced ripe olives, optional

Directions
Cut a thin slice from the top of each tomato. Leaving a 1/4-in.-thick shell, scoop out pulp (discard pulp or save for another use). Invert tomatoes onto paper towels to drain.

In a large bowl, combine the cracker crumbs, celery, green pepper, onion, mayonnaise, garlic salt if desired and pepper; mix well. Spoon into tomatoes. Refrigerate until serving. Garnish with olives if desired. Yield: 3 servings.

Recipe found here: Tempting Tomato Cup

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Rosemary Roasted Potatoes and Asparagus

Rosemary Roasted Potatoes and Asparagus

Ingredients
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.

Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper. Yield: 4 servings.

Recipe found here: Rosemary Roasted Potatoes and Asparagus

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