Archive for the ‘Side Dish’ Category

Singapore Slaw

Singapore Slaw
Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

  • 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
  • 1-1/2 cups jicama cut into strips
  • 1 orange, peeled and sectioned
  • 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
  • 1 small red onion, thinly sliced and separated into rings
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons peanut oil or salad oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame seed (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dry mustard
  • 1/4 cup peanuts
  1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
  2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
  3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

**Personal Review: No Review Yet**

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Cheesy Zucchini Boats

Cheesy Zucchini Boats
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 20 min
Cook 40 min

  • 4 zucchini, halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1/2 red onion, chopped
  • 5 plum tomatoes, chopped
  • 1 cup bread crumbs
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 6 ounces shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  1. Preheat the oven to 375°. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
  2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
  3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.

**Personal Review: No Review Yet**

Tuscan-Style Cauliflower

Tuscan-Style Cauliflower
Recipe & picture courtesy of Rachael Ray

6 Servings
Prep 10 min
Cook 40 min

  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 pounds tomatoes—peeled, seeded and chopped, or 4 cups canned tomatoes, drained and chopped
  • 1 head cauliflower, broken into 1-inch florets
  • 1/2 cup boiling water
  • Salt and pepper
  • 1/2 cup finely chopped flat-leaf parsley
  1. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes. Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
  2. Season the cauliflower to taste with salt and pepper and scatter the parsley on top.

**Personal Review: No Review Yet**

Smoky Potato Packets

smoky-potato-packets

Recipe & picture courtesy of Family Fun

Serves 8

  • About 1/3 cup olive oil
  • 2 lbs. new potatoes, sliced thinly (1/4-inch)
  • 2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced
  • 3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper or pinch of cayenne pepper
  1. When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
  2. With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn’t burning. If necessary, finish cooking with another foil sheet under the packets.)

**Personal Review: No Review Yet**

Baked Beans with Burnt Ends

baked-beans-with-burnt-ends
Recipe & picture courtesy of Rachael Ray

Serves 8
Prep Time: 10 min
Cook Time: 20 hr

  • 8 slices bacon, chopped
  • 1 onion, chopped
  • Salt and pepper
  • 1 cup brown sugar
  • 1 cup ketchup
  • 3 tablespoons pickle juice
  • 2 tablespoons dry mustard
  • Two 28-ounce cans pork and beans
  • One 15-ounce can pinto beans, rinsed
  • 2 cups chopped burnt ends from chopped ham
  1.  In a large pot, cook the bacon over medium-high heat until crisp, 5 to 6 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
  2. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

**Personal Review: No Review Yet**

Easy Cauliflower & Broccoli Au Gratin

easy-cauliflower-broccoli-au-gratin
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 23 min
Makes: 10 servings, about 3/4 cup each

  • 1 lb. large cauliflower florets
  • 1 lb. large broccoli florets
  • 1/2 cup water
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup milk
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
  • 10 RITZ Crackers, crushed
  • 3 Tbsp. KRAFT Grated Parmesan Cheese
  1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Set aside.
  2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.
  3. Mix cracker crumbs and Parmesan; sprinkle over vegetables.

**Personal Review: No Review Yet**

Roasted Garlic Twice-Baked Potatoes

roasted-garlic-twice-baked-potatoes
Recipe & picture courtesy of Kraft Foods

Prep Time: 1 hr 10 min
Total Time: 1 hr 40 min
Makes: 8 servings, one stuffed potato piece each

  • 1 head garlic
  • 1 tsp. oil
  • 4 large baking potatoes (2-1/2 lb.)
  • 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up, divided
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
  1. Preheat oven to 400°F. Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
  2. Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish.
  3. Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.

**Personal Review: No Review Yet**