Posts Tagged ‘side dish’


Cheesy Ham Chowder

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups (12 ounces) shredded cheddar cheese
2 cups cubed fully cooked ham

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon. Yield: 10 servings.

Recipe found here: Cheesy Ham Chowder

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Swiss Beer Bread

Swiss Beer Bread

4 ounces Jarlsberg or Swiss cheese
3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bottle (12 ounces) beer or nonalcoholic beer
2 tablespoons butter, melted

Divide cheese in half. Cut half of cheese into 1/4-inch cubes; shred remaining cheese. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Stir beer into dry ingredients just until moistened. Fold in cheese.

Transfer to a greased 8-in. x 4-in. loaf pan. Drizzle with butter. Bake at 375° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

Recipe found here: Swiss Beer Bread

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Loaded Potato Salad

Loaded Potato Salad

2 pounds red potatoes, quartered
1/2 pound bacon strips, chopped
1/2 cup mayonnaise
1/4 cup creamy Caesar salad dressing
1/4 cup ranch salad dressing
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 green onions, chopped
1/4 cup shredded cheddar cheese
Coarsely ground pepper, optional

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

Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.

Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired. Yield: 8 servings.

Recipe found here: Loaded Potato Salad

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Oysters Rockefeller

Oysters Rockefeller

3 dozen fresh oysters in the shell, washed
1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt

Shuck oysters, reserving bottom shell; set aside. In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.

Spread kosher salt into two ungreased 15-in. x 10-in. x 1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2-1/2 teaspoons spinach mixture.

Bake, uncovered, at 450° for 6-8 minutes or until oysters are plump. Serve immediately. Yield: 3 dozen.

Recipe found here: Oysters Rockefeller

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sweet corn fritters

Sweetcorn Fritters

3⁄4 cup standard plain flour
1 teaspoon baking powder
1⁄2 teaspoon salt
black pepper
1 egg
440 g cream-style corn
2 tablespoons oil

Sift flour, baking powder, salt and pepper to taste into a bowl.

Add egg, mixing to combine.

Stir in sweetcorn.

Heat oil in a frying pan.

Drop tablespoonsful of corn mixture into pan.

Cook until golden then turn and cook the other side.

Drain on absorbent paper.

Serve hot.

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talian Sausage-Stuffed Zucchini

Italian Sausage-Stuffed Zucchini

6 medium zucchini (about 8 ounces each)
1 pound Italian turkey sausage links, casings removed
2 medium tomatoes, seeded and chopped
1 cup panko (Japanese) bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.

In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.

Place in two ungreased 13×9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.

Recipe found here: Italian Sausage-Stuffed Zucchini

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Slow Cooker Pinto Beans

Slow Cooker Pinto Beans

Total Time: 13 hr 10 min
Prep: 10 min
Inactive: 8 hr
Cook: 5 hr

Yield:10 to 12 servings

Goes great with Southern Cornbread

1 pound dry pinto beans
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 pound ham hocks, or 1/4 pound streak o’ lean
4 cups water
1 onion, chopped
House Seasoning, recipe follows

Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.

If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.

If using streak o’ lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.

Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups

Recipe found here: Slow Cooker Pinto Beans

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