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Author Topic: Side Dishes ~ {OFFICIAL CONTEST} thread SIDE DISHES ONLY  (Read 5028 times)
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« on: November 18, 2010, 12:13:32 am »

POST YOUR RECIPE in this thread only!!!! SIDE DISHES ONLY!!!!!


« Reply #1 on: November 18, 2010, 03:00:51 am »

Broccoli Cheesy Bake


    * 1 large bag of frozen broccoli
    * I small package of Kraft Original Velveeta Cheese
    * 2 package of Ritz crackers
    * 2 sticks margarine

1. Steam or cook broccoli according to package

2. Melt 2 sticks of margarine in microwave in a large bowl

3. Crush 2 sleeves of ritz crackers (doesn't have to be powdered, just not huge pieces)

4.  Mix crackers into butter - coat well.

5.  Place half the broccoli into a 9x13 pan

6.  Slice Velveeta cheese and place over broccoli (doesn't have to fully cover broccoli, because it's going to melt).

7.  Spread half the cracker mix over the cheese.

8.  Now start at step 5 and put another layer of broccoli, cheese and cracker mix.

9. Bake at 325 degrees until cheese is melted and dish is warmed through.

Note:  No one in my family likes broccoli but everyone will eat this.  Go figure.

The picture below is not "exactly" what it looks like, but its close.

« Last Edit: November 30, 2010, 03:44:54 am by (Hidden) » Logged

By the time you're done reading this and find out it doesn't really say anything, its too late.

« Reply #2 on: November 24, 2010, 06:02:33 pm »

How to make Basic Homemade Gravy
Every year, people buy those nasty packaged or canned gravies because they are terrified of having to make it from scratch. I'm here to tell you, gravy is one of the simplest, and cheapest, things you can make (although, admittedly not one of the healthiest). All you need to make any basic gravy is OIL, FLOUR, and WATER. That's it! Of course, it wouldn't taste very good without salt and pepper. So here goes:

Step 1: Use the grease drippings from any meat that you cooked- from your roasted turkey, from your breakfast sausage patties, etc. You only need about 4 tablespoons of oil for about 8 servings of gravy, so chances are you already have too much drippings... but try to get as much of the leftover meat in with the oil, because it will make the gravy better. If you don't have any drippings, just use canola oil!
Step 2: Heat the oil over medium to medium-high heat
Step 3: After oil is hot, add 4 tablespoons flour, and STIR constantly for 2 minutes. You want the mixture to end up a brown color, but you don't want it to burn (so stir.)
Step 4: Here is where you can get creative. Either add 3 cups of water, or 3 cups of any kind of broth. Continue to stir.
Step 5: You'll want to salt and pepper your gravy. Be aware that if you added a salty broth, you probably don't want to add too much salt at this point.
Step 6: At this point, your gravy is probably very watery. Don't fret! Keep that heat up, and keep stirring, and it will thicken! Cook and stir until you're happy with how thick it is!

Congratulations-- you just made homemade gravy!


« Reply #3 on: November 25, 2010, 04:27:39 am »

And an alternate way of making gravy, for those afraid of traditional roux or who want something faster:

1. Take your drippings and put them aside
2. Boil the giblets with enough water to cover, an onion, some herbs if't please you, a carrot, celery, bayleaf and peppercorns -- boil it down to 2 cups or so of liquid
3. Save 1 cup or 2 of the water from boiling potatoes
4. Get a small jar and add 2-3 tablespoons of flour to 3-4 of water and shake. Add a bit more water -- you want a slightly-thick but pourable liquid without lumps (strain if need be)
5. Bring the drippings to a boil -- supplement with a bit of butter if you wish, or animal fat of whatever sort if that's your game. Add salt and pepper or some paprika, and then drizzle in half of the
flour mixture, whisking as you do
6. As the mixture thickens, add some of the stock to stretch it, and then more of the flour

This method lets you stretch drippings easily without sacrificing flavour, and the flour/water mix is called a "cowboy" roux. The important thing is to let the gravy cook a bit longer to make sure there's no floury taste.
This gravy is a white gravy and is a bit different than a true roux because the flour in roux has been browned. The stock will however generally compensate for this.


« Reply #4 on: November 26, 2010, 12:36:23 am »

Red and Green Peppered Potatoes

This only takes 10 minutes to prepare and 5 minutes to finish....tops.

Preheat the oven to 350.

I don't cook with measurements so just add more of things you like depending on how many servings you'll need.

I like to use the small baby or gem size potatoes for many as you will want to serve.

Place potatoes in a microwave safe bowl and get them cooking, they'll finish in the pan.

Cube some smoked bacon and fry til most of the fat has rendered out.  Drain and pat dry the bacon, put aside.
Fine chop and dice red and green bell peppers and some onion.  From the peppers you diced, put aside about a half cup for garnish when finished.

Remove the cooked potatoes from the microwave and cut them in half.  Add a little kosher or sea salt and toss lightly in olive oil.  Drizzle a little maple syrup over the potatoes.

Using the pan you cooked the bacon in, add the onion and pepper mix and fry lightly.  Add some fresh ground black pepper and a little cayenne.
Once the peppers and onion are lightly cooked, throw the potatoes into the pan and stir-fry lightly until it's all hot.

Just as it's ready, add some grated marbled cheese and a little parmesan.  Stir and mix the cheese through it for 30 seconds, then put the works into an ovensafe dish, top with the reserved diced peppers, and into the oven for 5 minutes. 

Simple, very tasty, and people always want more.



« Reply #5 on: November 26, 2010, 01:37:22 pm »





« Reply #6 on: November 28, 2010, 08:33:38 am »

Peas & Bacon
I don't know what it is, but shelling peas is oddly therapeutic. This recipe is an easy way to serve peas as a side, but add a few poached eggs and suddenly you have brunch. Peas go with everything. Bacon as well.

- Olive oil
- 2 shallots, finely chopped
- 500 g podded peas (about 1.2 kg unpodded)
- 300 mL chicken stock
- Lemon zest of 1 lemon
- 4 rashers of streaky bacon

1. Heat some olive oil in a frying pan over medium-high heat. Add bacon and cook to your liking.

2. Meanwhile, heat oil in another frying pan over medium, add shallot and cook until tender (3-4 minutes). Add peas and stock and simmer until tender and just cooked. Add lemon rind, season to taste and spoon onto a serving plate. Arrange bacon on top and serve immediately.


« Reply #7 on: November 28, 2010, 01:52:28 pm »

Tired of the usual coleslaw? Then try this different cabbage salad...


4 cups cabbage (grated)
2 tomatoes, cubed
2 bananas, sliced
2 apples, cubed
1/2 cup cheese, cubed
1/2 cup raisins/sultanas
1/2 cup peanuts (optional)

125 ml cream or 175 ml low fat yogurt
75 ml vinegar
1/2 cup sugar
salt and pepper to taste

Place all the salad ingredients in a bowl. Whisk the dressing ingredients together and pour over salad. Mix and let stand for about an hour before serving.


« Reply #8 on: November 28, 2010, 01:54:01 pm »

Enjoy carrots? Why not try this alternative way of serving them...


1kg carrots, peeled and sliced into discs
2 medium green peppers, cut into strips
2 onions, sliced into rings
250ml water
200ml vinegar
125ml cooking oil
10ml Worcestershire sauce
7ml mustard
1 pkt tomato soup powder
200g (250ml) sugar
salt & pepper, to taste

Boil the carrots until half cooked. Pour the carrots into a strainer and run under cold water to stop them from cooking further. Arrange the carrots with the green peppers and onions in layers in a container that has a lid. Finish the layers with a layer of carrots. Mix the remaining ingredients together. Bring to the boil, then boil for 2 minutes, stirring continuously. Pour the warm dressing over the carrots, using a knife to ensure everything is covered. Cover with a lid and refrigerate for 2 days before using.


« Reply #9 on: December 07, 2010, 05:52:05 pm »

Bacon-Wrapped Asparagus

These are best cooked over a grill but are quite nice when fried in a pan.

Asparagus - preferably thinner stalks
Bacon slices

Rinse and dry asparagus.  Divide into small bunches of about 5-8 thin stalks each.  If they're thicker, use fewer in each bunch.
Wrap each bundle with a slice of bacon.  Secure with toothpicks.

Grill or fry bundles until bacon is cooked.  Be careful not to burn the asparagus.  The bacon will firm up as it cooks so you can remove the toothpicks after they are cooked before you serve them.


« Reply #10 on: December 20, 2010, 01:25:24 am »

Contest Closed ~ Voting Begins!!!
« Last Edit: December 20, 2010, 01:27:48 am by (Hidden) » Logged

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