Recipes for All Kinds of Sidedishes - Week 4 November 2012

11 years ago

Horsey Carrotts

The director of our Dietetics Department at the hospital gave me this recipe. He said he and his wife have to have it every Thanksgiving.

1 bag of baby carrots or 12 carrots, pared/sliced

1 cup mayonnaise

2 Tbs grated horseradish, more or less to taste

1/4 - 1/3 cup grated onion

1 tsp salt

1/2 tsp pepper

1 cup fresh, buttered bread crumbs

Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. SautÃÂ© breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner.

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Comments (14)

gazania_gw
11 years ago
Those carrots sound really good.

Here is another carrot recipe. This I found in a little Hidden Valley Ranch booklet.

Ranch Carrots
16 oz bag baby carrots
1/4 cup brown sugar
1/4 butter
1 packet ranch salad dressing mix
Cook carrots to desired doneness. Drain
In skillet, melt butter with brown sugar
Add carrots and dressing packet. Stir till bubbly and well blended. Enjoy!

For a crowd, I use 2 pounds carrots, but use the original amount of the other ingredients. It makes plenty of sauce for the 2 pounds.
phyllis__mn
11 years ago
Love this one...

Broccoli-Cauliflower casserole

I head of cauliflower, broken into florets
1 head broccoli, cut into florets
2 eggs
1 large onion, coarsely chopped
1 can condensed cream of mushroom soup
1/2 cup light mayonnaise
2 cups shredded sharp Cheddar cheese
1 box chicken-flavored stuffing mix
4 Tbsp. unsalted butter

Heat oven to 350ÃÂº
In a large pot, steam cauliflower 7 to 8 minutes, and broccoli 5 minutes, or until fork tender. Set aside.

In a food processor or blender, mix together eggs,onion, soup and mayonnaise until smooth.

In a 13x9 baking dish, spread cauliflower in an even layer. Sprinkle with half the cheese and then half of the soup mixture. Repeat, layering with broccoli and remaining cheese and soup mixture.

Prepare stuffing mix following package directons. Spoon stuffing over top of casserole. Bake at 350ÃÂº for 45 minutes.
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While I was still working, one of my co-workers brought this to an office potluck. It was so, so good. She had already printed out the recipe, because she knew many of us would want it. Flan a la South American My most basic and most impressive dessert recipe is flan, the way I learned to make it as a child in South America: 1) Heat oven to 350, with roasting pan or Pyrex half-full of water inside for water bath. Line a flan mold (small Bundt pan is a good alternative) with caramelized sugar: place ~1/3 cup sugar in a saucepan (or if you have a flat-bottomed mold and a sturdy potholder just do it right in there), stir over medium heat until sugar melts and turns a dark amber color, then add ~1/4 cup water (carefully, the hot sugar will spatter) and stir until hardened sugar re-melts, then simmer for about ten minutes until thickened. Pour into mold, swirl around to cover sides as well as possible, although it doesn't have to reach all the way to the top. When cool, sugar will be sticky but still pliable, NOT entirely hardened or you'll never be able to unmold. 2) Combine: one can sweetened condensed milk; same can full of whole milk; four eggs; 1 teaspoon vanilla extract. Beat until smooth. Pour into burnt-sugar-lined mold. Place in water bath in heated oven. 3) Bake 30-40 minutes. When done, custard will be set around edges and very jiggly in the center. Do NOT leave in longer than 40 minutes or flan will overcook and weep, and have a fried-egg taste around the edges. You have to take a leap of faith and remove the pan from the water bath after 40 minutes--as long as the custard doesn't actually splash when you jiggle, it's done and will be perfect when it cools. 4) Cool on a rack--do not refrigerate--until just barely lukewarm. Run a knife around the outside and inside edges of the flan to loosen. Unmold onto a dish with sides, let caramel syrup run down for a few minutes. Don't turn up your nose at the sweetened condensed milk. It makes the flan much tastier than one made with just plain eggs + milk/cream. This is the kind of dessert that makes people lose their minds. They never have to know one of the ingredients came out of a can if you don't tell them.
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This is my go-to Shepherd's Pie recipe. It's called Cottage pie because it uses beef. I learned that. :) Cottage Pie (Anthony Sedlak of The Main) 4 tablespoons vegetable oil 1 lb ground beef 2 tablespoons butter 3/4 cup diced onion, about 1/2 medium 1 cup diced celery, about 1 stalk 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste 2 tablespoons flour 1 cup red wine 2 1/2 cups beef stock 1 sprig rosemary 1 sprig thyme 1 bay leaf Salt and pepper to taste mashed potatoes Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef. Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander. Deglaze pot with red wine, scraping up browned bits and let reduce slightly. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes. Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan. Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with mashed potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.
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November 2020 Week 4
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Haha, Larry! That sounds like me. . . not sure what I'm growing, but looks like plenty. The red mustard cracks me up. Just popped up here and there--in the original bed and out of the bed. I've been brining some pork lately. We're having a hard time finding loin and even tenderloin that's not tough. I've about decided to stick with pork shoulder roasts. Frankly, I think the taste is superior to the others. Happy second Thanksgiving. I was a bit worried about counter space, Amy. I measured carefully. But then I thought, "What can I get off these counters that doesn't need to be on them. Actually was room where the toaster and coffee pot are. The toaster will be gone anyway because of the toaster oven, . . And that's a corner of the counter space that had plenty of room where the toaster was. PLUS I moved some other stuff off the other counter space next to the fridge and then on either side of the stove. I'm excited about the electricity we'll save--really, used the stove almost every day. And for two people--awfully big stove for just two people. I guess you know now I'll NEVER make it to a Vitamix. Or to a nice Kitchenaid mixer. Besides, those things would take up serious counter space, too. Do you like the piricicaba? How does the taste compare to heading types? I think I might like to try it, depending on your opinion. I'm a little jealous about all your greens, Larry and Amy, which I think is nuts, considering I'm not that crazy about greens. But with the new scare with romaine, I can definitely see the appeal of growing one's own greens. And since I don't have any big plans for the garden, I guess I'll plant a bunch of greens. HJ. . . I would think Dispelling Wetiko would be perfect for Oregon! My kids in Mpls have talked about how much they love that area--and how beautiful much of Oregon is. I've only been on the coast, not inland. I got a chuckle about kolaches/klobasnek/sausage rolls this morning. I was all excited about trying them out, Danny, so was looking at recipes specifically with the crescent roll dough. It seemed to me they might be a little crispier fixed that way? Are they? One of the bakeries in town sells sausage rolls. We get the jalapeno sausage ones. BUT. I have kind of a love/hate relationship with them. I can't love the soft roll-like quality. I start out liking them (with mustard), and by the time I finish one, I decide I don't like them. I tried crisping one up in the skillet, and liked it much better. But found a really good-looking recipe--they used ground sausage and mixed it with cream cheese. I might experiment a bit. Why I chuckled was that when I got up this morning (slept in until 8:30), Garry had left me a note that he was on a trip to town for sausage rolls. He must have felt the vibe. Okay. . . to work!
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glenda_al
11 years ago
Delicious!

Baked Sweet Potatoes with maple-jalapeno sour cream
Rub oil and salt on 4 scrubbed, sweet potatoes and dried
Place on rack and take 450 for 40-45 minuts or until soft (I wrap mine in foil)

Topping
Combine
1/2 c sour cream
1 Tbl maple syrup
2 tsp seeded and minced jalapeno ***I use canned minced green chiles, drained
1 tsp lime juice
salt and tobasco to taste
chill

Serve potatoes with:
maple-jalapeno sour cream
bacon bits
sliced scallions
luckygardnr
11 years ago
This is tried and true! Absolutely delicious!

Garlic and Celery Root Mashed Spuds

Ingredients

2 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
4 cloves garlic, peeled
Water
3/4 cup buttermilk
2 teaspoons olive oil
2 tablespoons minced fresh chives
Salt and ground black pepper

Directions

In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer for 8 to 10 minutes, or until potatoes are fork-tender.

Drain and transfer potatoes, celery root and garlic to a large bowl. Add 1/2 cup buttermilk and olive oil and mash or process until smooth (or lumpy, whatever you like!). Add more buttermilk if you want smoother potatoes. Fold in chives. Season to taste with salt and black pepper.
WalnutCreek Zone 7b/8a
Original Author
11 years ago
Here is one I like for a change.

Italian Sauteed Vegetables

Fresh baby carrots
Fresh broccoli florets
Fresh yellow squash
1 packet Italian dressing mix

Cook veggies gently in olive oil. Mix in Italian dressing mix. Continue cooking veggies until tender. When ready to serve, top with Parmesan or Asiago cheese.
ravencajun Zone 8b TX
11 years ago
Crock-pot salsa cornbread

INGREDIENTS:

* 2 boxes corn muffin mix, (8 oz each)
* 1 can creamed corn, (15 ounce)
* 2 eggs
* 1/2 cup sour cream
* 1 can chopped green chiles, (4 ounces) undrained
* 2 tablespoons soft butter
* 3 to 4 tablespoons chunky salsa

PREPARATION:
In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine. Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or
butter. Pour batter into the slow cooker/Crock Pot. Spoon salsa over the top and cut into the batter. Cover and cook on high for about 2 1/2 hours. Turn heat off and let cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto a large plate. If a little of the top sticks to the bottom of the pot, dollop a little salsa on the top, or decorate with sour cream and chopped green onion. Delicious side dish!
Serves 6 to 8.
ravencajun Zone 8b TX
11 years ago
I saw this recipe last night and thought it looked so good, her pictures really help.

Better-Than-Takeout Chicken Fried Rice

Better-Than-Takeout Chicken Fried Rice
Serves 5-6

4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked (I recommend using Slow Cooker Teriyaki Chicken!)
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, chicken, and soy sauce to pan.
Mix soy sauce throughout and remove from heat.
patti43
11 years ago
This is Harry's special recipe. He read about 4/5 recipes and combined them into this one. He was a great cook back in the day when he could. Luckily I watched him one day and wrote it down, because he just did it!

Harry's Rice

1 c. rice, cooked in chicken broth
3 green onions (including green tops) or 1/2 small onion
10 mushrooms, sliced
1 can cream of mushroom soup
1/2 tsp. tarragon
2 tsp. vermouth or sherry
2 stalks celery,chopped
1 can diced water chestnuts
2 cloves garlic, chopped
Salt and pepper to taste

Mix all together and bake at 350 for about 30 minutes or until it's bubbly.
Hellion
11 years ago
My granddaughter wanted Homemade Macaroni and cheese as one of the sides to our Thanksgiving dinner and this recipe has been a favorite. She likes to cook and I had her make this with me. She did most of the cheese sauce making and it turned out awesome!

Here is a link that might be useful: Creamy Macaroni and Cheese
WalnutCreek Zone 7b/8a
Original Author
11 years ago
Here is a great recipe for cauliflower. It came to me via the forums at Taste of Home many years ago.

Baked Cauliflower

1 large head cauliflower
2 tablespoons olive oil
1/2 cup bread crumbs
1/4 cup grated Parmesan or Romano cheese
1/4 cup olive oil
1/2 teaspoon garlic powder
Salt and pepper to taste

Wash and break the cauliflower into flowerets. Cook the cauliflower in boiling, salted water for about 5 minutes. Drain. Coat the bottom of a baking pan with 2 tablespoons olive oil and arrange the cauliflower on the bottom of the pan. Combine the bread crumbs, cheese, garlic powder, salt & pepper and moisten with 1/4 olive oil. Sprinkle over the cauliflower. Bake at 350ÃÂ° for 30 minutes.
patti43
11 years ago
Luckygardnr posted this recipe and I've made it several times. The only sweetness is from the natural coconut milk, so it's pretty healthy and absolutely delicious! I added the nutmeg and cinnamon to her recipe.

MASHED SWEET POTATOES WITH COCONUT MILK

1-1/2 lbs. sweet potatoes (about 3 medium)
3/4 c. coconut milk
1 Tbsp. minced fresh ginger
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt

Prick sweet potatoes with a fork in several places. Microwave on HI until tender, about 10-15 minutes. When cool enough to handle, peel and mash. Add coconut milk and remaining spices. Reheat in the microwave another 1-2 minutes or in the oven for 8-10 minutes. Serves 4-6.

Note: This recipe is gluten-free and dairy-free. It can be made ahead and refrigerated for up to 3 days. I have also made this using canned sweet potatoes. Just as yummy!
Kathsgrdn
11 years ago
The fried rice recipe made me think of a restaurant we go to alot. They have a hibachi grill and make fried rice on it. The big differences between theirs' and my mom's is the sake, big chunk of butter and fresh chopped garlic. It's the best fried rice I've ever had...sorry mom.
WalnutCreek Zone 7b/8a
Original Author
11 years ago
Here is another great, simple recipe from Taste of Home forums.

SautÃÂ©ed Garlic Mushrooms

3/4 pound sliced fresh mushrooms
2 to 3 teaspoons minced garlic
1 tablespoon seasoned bread crumbs
1/3 cup butter, cubed

In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender. Yield: 6 servings.
patti43
11 years ago
We're having these for dinner tonight.

FRIED POTATO PATTIES (CD Kitchen)

1 1/2 cup leftover mashed potatoes
2 tablespoons milk
1 egg
1/2 teaspoon salt
1 dash black pepper
1/4 cup flour
1/4 cup cooking oil

In a large bowl, mash the cold potatoes with a fork until soft. Add the milk; mix well. Add the egg, salt, pepper and flour; mix until well blended. Shape into patties. In a large skillet, fry the patties in oil until golden brown on both sides.

Recipes for All Kinds of Sidedishes - Week 4 November 2012

Comments (14)

gazania_gw

phyllis__mn

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Recipes for All Kinds of Sidedishes - Week 4 November 2012

Comments (14)

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WalnutCreek Zone 7b/8aOriginal Author

WalnutCreek Zone 7b/8aOriginal Author

WalnutCreek Zone 7b/8aOriginal Author

COMPANY

BUSINESS SERVICES

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CONNECT WITH US

WalnutCreek Zone 7b/8a
Original Author

WalnutCreek Zone 7b/8a
Original Author

WalnutCreek Zone 7b/8a
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