HomeArchive by category "Side Dish"

Franks and Corn Bread

Posted in : Side Dish on by : Daphne

Ingredients: 2 (16 oz) cans pork and beans1 (16 oz) package hot dogs, halved lengthwise and sliced2 tbs brown sugar2 tbs Worcestershire sauce2 tbs prepared mustard1 (8.5 oz) package corn bread/muffin mix1 cup shredded Cheddar cheese Instructions: In a bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard; mix well. Transfer
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Beans and Franks

Posted in : Side Dish on by : Daphne

Ingredients: 2 teaspoons butter or margarine3 tablespoons chopped onion1 (16 ounce) can baked beans with pork1 (16 ounce) package frankfurters, sliced1/3 cup brown sugar1 teaspoon prepared mustard1 teaspoon celery salt Instructions: Preheat the oven to 350 F (175 C) Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in
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Braised Red Cabbage and Apples

Posted in : Side Dish on by : Daphne

Ingredients: 2 tbsp. (30 mL) vegetable oil2 medium onions, chopped1 small head red cabbage, quartered and thinly sliced2 apples, peeled and coarsely chopped1/2 cup (125 mL) red wine (any kind)1/4 cup (50 mL) apple cider vinegar1 tbsp. (15 mL) sugar2 tsp. (10 mL) salt1/2 cup (125 mL) apple jelly Instructions: In a large pot or
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EASY COLE SLAW

Posted in : Side Dish on by : Daphne

Ingredients: 1 med. head cabbage, shredded1 lg. carrot, shredded2/3 c. salad dressing1/2 c. sugar3 tbsp. vinegar (not white vinegar)1 1/2 tsp. celery salt Instructions: Mix together salad dressing, sugar, vinegar, and celery salt. Pour over cabbage and carrot mixture. Mix well. Let set about 1/2 hour before serving.

Risotto with Asparagus

Posted in : Side Dish on by : Daphne

Ingredients: 1 lb asparagus, trimmed and cut into 2-inch pieces7 1/2 cups chicken broth1/2 cup finely chopped onion1/4 cup olive oil3 cups uncooked Arborio rice1 cup dry white wine1 tbs butter1/4 cup grated Parmesan cheesesalt and pepper to taste Instructions: Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil.
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Asparagus Side Dish

Posted in : Side Dish on by : Daphne

Ingredients: 1 bunch fresh asparagus, trimmed2/3 cup water1/4 cup olive oil1/2 cup grated Parmesan cheese10 grape tomatoes, halved Instructions: Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to
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Quinoa Side Dish

Posted in : Side Dish on by : Daphne

Ingredients: 1 tbs butter1 cup uncooked quinoa2 cups vegetable broth2 tsp chopped garlic2 tbs chopped fresh parsley1/2 tbs chopped fresh thyme1/4 tsp salt1 small onion, finely chopped1 dash fresh lemon juice (optional) Instructions: Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir
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Broccoli Noodle Side Dish

Posted in : Side Dish on by : Daphne

Ingredients: 6 cups uncooked wide noodles3 cloves garlic, minced1/4 cup olive oil4 cups broccoli florets1/2 lb fresh mushrooms, thinly sliced1/2 tsp dried thyme1/4 tsp pepper1 tsp salt Instructions: Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the
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Cheesy Potatoes III

Posted in : Side Dish on by : Daphne

Ingredients: 1 (16 oz) package frozen hash brown potatoes1 (10.75 oz) can condensed cream of chicken soup1 (8 oz) package processed cheese16 oz sour cream1 tbs butter Instructions: Preheat oven to 350F (175C). Combine the hashbrowns, soup and sour cream. Mix well and pour into 4 quart casserole dish. Top with cubed cheese and butter;
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Applesauce

Posted in : Side Dish on by : Daphne

Ingredients: 6 cups apples – peeled, cored and chopped3/4 cup water1/8 tsp ground cinnamon1/8 tsp ground cloves1/2 cup white sugar Instructions: In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.