Appetizers, Salads & Sides

 
Page 1

Baked Crispy Kale

Ingredients:
  • 4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
  • 1 to 2 Tbs. olive oil
  • sea salt or kosher salt
Instructions:

Preheat oven to 350F. Line a baking sheet with parchment paper.

Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.


Date Added:November 28, 2012
Classification:Appetizers
Source:Unknown
Meal:Snack
Courses:Appetizer, Side Dish
Preparation:

Bake

Notes:

2012
Core

 
Page 2

Baked Egg Rolls

Ingredients:
  • 2/3 C coarsely chopped celery
  • 2/3 C coarsely chopped carrot
  • 2 C shredded cabbage
  • 1/2 tsp. vegetable oil
  • 2/3 C chopped onion
  • 1/2 tsp. ginger
  • 1 tsp. garlic powder
  • 1/2 lb. ground turkey breast or ground pork
  • 1-1/2 Tbs. low-sodium soy sauce
  • 1/4 tsp. black pepper
  • 14 egg roll wrappers
  • 1 large egg white
  • Cooking spray
Instructions:

Preheat oven to 425.

To prepare egg rolls, combine celery and carrot in a food processor, and pulse 10 times or until finely chopped.

Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave on high 5 minutes; drain.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chopped onion, ginger, and garlic powder; sauté 2 minutes. Add turkey or pork, cook 5 minutes. Remove from heat; stir in cabbage mixture, 1-1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.

Place 1 egg roll wrapper at a time onto work surface. Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey mixture into center of wrapper. Fold lower corner of wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey mixture, and egg white.

Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425 for 18 minutes or until golden brown.


Date Added:May 30, 2003
Classification:Appetizers
Source:Mine
Meal:Dinner
Courses:Appetizer, Main Course
Preparations:

Bake, Assemble

Notes:

2003
Core (Plus points for egg roll wrappers.)

 
Page 3

Baked Goat Cheese w/ Roast Garlic&Carmelized Onion

Ingredients:
  • 6 elephant garlic cloves or 12 large garlic cloves, peeled
  • 1 Tbs. olive oil

  • 2 Tbs. butter
  • 1 medium-size red onion, thinly sliced
  • 1 Tbs. (packed) golden brown sugar
  • 2 to 4 oz. soft fresh goat cheese (such as Montrachet), crumbled

  • 1 Tbs. balsamic vinegar
  • 1/4 C thinly sliced fresh basil
  • Baguette slices
Instructions:

Preheat oven to 350. Arrange garlic cloves in glass baking dish. Drizzle with oil. Cover and bake until garlic is very tender, about 40 minutes for elephant garlic or 30 minutes for regular garlic. Transfer garlic to rack and cool.

Melt butter in heavy large skillet over medium heat. Add onion and saute until tender and beginning to brown, about 15 minutes. Add brown sugar; stir until melted. Remove from heat and cool. Arrange onion mixture on bottom of 8x8-inch glass baking dish. Sprinkle cheese over. Arrange roasted garlic atop cheese. (Can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 350. Bake garlic mixture until cheese melts but mixture is not bubbling, about 20 minutes. Add balsamic vinegar; stir until well blended. Season to taste with salt and pepper. Transfer mixture to medium bowl. Sprinkle with basil. Serve warm or at room temperature with baguette slices.





Date Added:January 01, 2002
Classification:Appetizers
Source:Bon Appetit
Meal:Dinner
Course:Appetizer
Preparation:

Bake

Notes:

2001

 
Page 4

Baked Tofu

Ingredients:
  • 1 (16oz.) block extra firm tofu
  • 1/2 C soy sauce or other marinade
Instructions:

Drain and rinse the block of tofu; slice into 8, rectangular-shaped pieces. Set on a clean dish towel (or paper towels) on a rimmed cutting board. Place another board on top and weigh it down with something heavy, like a heavy can or skillet. Let sit 15 - 30 minutes to drain some of the excess liquid.

Once the tofu has drained, cut it into smaller pieces if you like. Put the cut tofu in a shallow dish, cover with marinade, and let sit for 15 - 30 minutes. Flip the tofu a few times so the marinade is absorbed evenly. The longer you let the tofu sit, the deeper the flavor will be.

Preheat your oven to 350-degrees. Cover a baking sheet with foil and coat with non-stick spray. Cook the tofu for 10 minutes and then flip it over. Continue cooking and flipping every 10 minutes until the tofu is as baked as you like it, 20 - 45 minutes total. As you bake, the tofu will shrink, the texture will get chewier, and the flavor will get more concentrated.


Date Added:February 08, 2011
Classification:Appetizers
Source:Unknown
Meal:Snack
Course:Side Dish
Preparations:

Bake, Marinate

Notes:

2011
Core

 
Page 5

Balsamic and Roasted Garlic Dipping Oil

Ingredients:
  • 25 garlic cloves (unpeeled)
  • 2 Tbs. plus 1 cup olive oil (preferably extra-virgin)

  • 1/2 C balsamic vinegar
  • 2-1/2 tsp. minced fresh rosemary
Instructions:

Preheat oven to 350. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.

Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)


Date Added:January 01, 2002
Classification:Appetizers
Source:Bon Appetit
Meals:Dinner, Snack
Course:Accompaniment
Preparation:

Blend

Notes:

2000

 
Page 6

Black Bean Dip

Ingredients:
  • 2 garlic cloves
  • 2 15 oz. cans black beans, drained, rinsed
  • 1 small can chopped green chiles, drained
  • 1 Tbs. lemon juice
  • Juice of 1 lime
  • 1 Tbs. balsamic vinegar
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • Dash salt
  • Dash pepper
  • 2 Tbs. cilantro
Instructions:

In food processor bowl with metal blade, process garlic until finely chopped. Add all remaining ingredients; process until smooth. Serve with tortilla chips or fresh vegetables. (Yield: 3 cups.)


Date Added:January 01, 2002
Classification:Appetizers
Source:Mine
Meals:Dinner, Snack
Course:Appetizer
Preparation:

Process

Notes:

2001, 2003, 2005, 2006, 2007, 2008
Core

 
Page 7

Cheese Straws

Ingredients:
  • 1/4 lb. butter
  • 2 C flour
  • 1/4 tsp. cayenne pepper
  • 1 lb. sharp cheddar cheese, grated
  • Salt to taste
Instructions:

Preheat oven to 400. Cream the butter until light; add the flour, cayenne, cheese, and salt. (Can use a food processor for this.) Roll out on a floured board or pastry cloth. Cut into strips 5 inches long and 3/8-inch wide. Place on a greased cookie sheet and bake 6 minutes, until golden.


Date Added:January 01, 2002
Classification:Appetizers
Source:Fannie Farmer
Meal:Dinner
Course:Appetizer
Preparation:

Bake

Notes:
 
Page 8

Granny Smith Guacamole

Ingredients:
  • 3 ripe avocados, halved and pitted
  • 1/2 C finely chopped Vidalia onion
  • 1/2 C snipped fresh cilantro
  • Juice of 1 lime
  • Bottled hot pepper sauce, to taste
  • 1 Granny Smith apple, peeled, cored and finely chopped
  • Kosher salt or table salt, to taste
Instructions:

Scoop avocado flesh into a bowl; add the onion, cilantro, lime juice, and hot pepper sauce. Mash with a fork until it reaches the desired consistency. Stir in apple and season with salt to taste.


Date Added:February 12, 2013
Classification:Appetizers
Source:Foodnetwork.com
Meals:Dinner, Snack
Course:Appetizer
Preparation:

Assemble

Notes:

2013

 
Page 9

Hamburger Sausage

Ingredients:
  • 5 lbs. ground beef
  • 1 tsp. garlic powder
  • 1 tsp. curry powder
  • 1 tsp. cumin
  • 1 tsp. pepper
  • 1/2 C brown sugar
  • 2-1/2 Tbs. liquid smoke
  • 1/4 C curing salt
  • 1/2 tsp. onion salt
Instructions:

Mix ingredients well, shape into rolls, wrap in plastic and cure in refrigerator for 24 hours. Bake for 4 hours at 200.


Date Added:January 01, 2002
Classification:Appetizers
Source:Mom (Massenburg)
Meals:Dinner, Picnic, Snack
Course:Appetizer
Preparations:

Bake, Marinate

Notes:
 
Page 10

Hot Artichoke Dip

Ingredients:
  • 1/2 C reduced-fat sour cream
  • 1/3 C reduced-fat mayonnaise
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. salt
  • 2 (14oz.) cans artichoke hearts, rinsed and drained, divided
  • 1 (15.5oz.) can Great Northern beans, rinsed and drained
  • 1 C (4oz.) grated fresh Parmigiano-Reggiano cheese, divided
  • 2 Tbs. chopped fresh parsley, divided
  • 3 garlic cloves, minced
  • Cooking Spray
Instructions:

Preheat oven to 400.

Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley and garlic. Pulse 20 times or until artichokes are coarsely chopped.

Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of cheese and remaining 1 tablespoon parsley. Bake at 400 for 25 minutes or until bubbly. (Serving size: 1/3 cup)


Date Added:October 15, 2006
Classification:Appetizers
Source:Cooking Light
Meal:Dinner
Course:Appetizer
Preparations:

Bake, Process

Notes:

2006, 2008
2 Points Per Serving
Although initially served hot, this dip will stay delicious as it cools. Serve with fresh vegetables and crackers.

 
Page 11

Hot Crab Dip

Ingredients:
  • 3/4 C fat-free sour cream
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. grated fresh onion
  • 1 tsp. Worcestershire sauce
  • 3/4 tsp. dry mustard
  • 1/4 tsp. garlic powder
  • 8oz. light cream cheese, softened
  • 1/2 C (2-oz.) shredded reduced-fat sharp cheddar cheese
  • 1 lb. lump crabmeat, drained and shell pieces removed
  • Cooking spray
  • Paprika
Instructions:

Preheat oven to 325.

Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat.

Spoon crabmeat mixture into a 1-1/2-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325 for 30 minutes or until thoroughly heated. Serve warm with crackers or breadsticks.


Date Added:June 19, 2003
Classification:Appetizers
Source:Cooking Light
Meal:Dinner
Course:Appetizer
Preparation:

Bake

Notes:

2003, 2004, 2005
1 Point per Serving

 
Page 12

Italian Sausage Rolls

Ingredients:
  • 1/4 C fresh white breadcrumbs
  • 2 Tbs. milk
  • 1/2 lb. sweet Italian sausages, casings removed
  • 1/2 onion, finely chopped
  • 1 egg
  • 1 large garlic clove, finely chopped
  • 1-1/2 tsp. dried oregano

  • 1 sheet frozen puff pastry (half of 17-1/4-ounce package), thawed
  • 1 egg, lightly beaten

  • Purchased marinara sauce, heated
Instructions:

Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.

Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.

Preheat oven to 425. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.


Date Added:January 01, 2002
Classification:Appetizers
Source:Bon Appetit
Meal:Dinner
Course:Appetizer
Preparation:

Bake

Notes:

2001

 
Page 13

Layered Bean Dip

Ingredients:
  • 1 (16-ounce) can fat-free refried beans
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 C reduced-fat sour cream
  • 1 C bottled salsa
  • 1 C (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
  • Chopped cilantro (optional)
Instructions:

Preheat oven to 375.

Combine beans; spread in a an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375 for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.


Date Added:September 03, 2005
Classification:Appetizers
Source:Cooking Light
Meal:Dinner
Course:Appetizer
Preparations:

Bake, Combine

Notes:

2005, 2006

 
Page 14

Lemony Light Hummus

Ingredients:
  • 1 (15oz.) can chickpeas, drained and rinsed
  • 6 Tbs. bean juice reserved from can
  • 3 Tbs. juice from 1 large lemon
  • 2 Tbs. tahini
  • 1/2 to 3/4 tsp. salt
  • 1 small garlic clove, minced
  • 1/2 tsp. ground cumin
  • dash cayenne pepper
Instructions:

Put everything in a food processor. Process for one minute, until desired smoothness is met. Add more bean juice if you’d like a creamier consistency.

Eat immediately, or refrigerate to let the flavors come together. (Serving size is about 1/4 cup.)


Date Added:June 27, 2010
Classification:Appetizers
Source:Cheap, Healthy, Good
Meals:Lunch, Dinner
Course:Appetizer
Preparation:

Process

Notes:

2010…2015, 2016

 
Page 15

Mexican Dip

Ingredients:
  • 1 can refried beans, low-fat or non-fat
  • 2 small cans mild chiles or jalapeños
  • 1 pkg. taco seasoning
  • 1 bunch green onions, chopped
  • 1 16oz. container of purchased guacamole
  • 2 tomatoes, chopped
  • 1 sm. can sliced olives
  • 6 to 8 oz. grated cheese
Instructions:

Mix first 4 ingredients together and spread in bottom of 8x8-inch pan. Spread guacamole dip over the first layer. Top with tomatoes, cheese and olives. Refrigerate until ready to serve. Serve with tortilla chips.


Date Added:January 01, 2002
Classification:Appetizers
Source:Mine
Meals:Picnic, Snack
Course:Appetizer
Preparation:

Assemble

Notes:

2000, 2001, 2002, 2003, 2004, 2006

 
Page 16

Parmesan Rosemary Pinwheels

Ingredients:
  • 1 can (8oz.) refrigerated crescent dinner rolls
  • 1/2 C regular cream cheese spread
  • 1/4 C (1oz.) grated fresh Parmesan cheese
  • 4 tsp. snipped fresh rosemary
Instructions:

Preheat oven to 375. Separate dough into four rectangles on cutting board. Press seams to seal.

Place cream cheese in small bowl. Add grated parmesan cheese and snipped rosemary. Mix well. Using a small spreader, spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges.

Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using a serrated knife for a total of 24 slices. Place slices, cut side down on a baking stone or cookie sheet. Bake 12-15 minutes or until golden brown. Remove from oven to cooling rack. Serve warm.


Date Added:October 14, 2004
Classification:Appetizers
Source:Pampered Chef
Meal:Dinner
Course:Appetizer
Preparation:

Bake

Notes:

2003, 2004

 
Page 17

Pepperoni Cheddar Straws

Ingredients:
  • 2 C flour
  • 1 tsp. salt
  • 1 lb. extra-sharp Cheddar, grated (about 3-3/4 cups)
  • 1/2 C unsalted butter, cut into bits
  • 5 to 6 Tbs. ice water
  • 1 2-1/2 oz. package sliced pepperoni
  • a pinch of cayenne
Instructions:

In a food processor blend the flour, the salt, the Cheddar and the butter until the mixture resembles meal. With the motor running add 5 tablespoons of the water and blend the mixture, adding more water if necessary, until it just forms a dough. Do not overblend the dough. Transfer the dough to a sheet of wax paper and halve it.

In the food processor grind fine the pepperoni with the cayenne, add half the dough reserving the other half, chilled, and blend the mixture until the pepperoni is just distributed throughout the dough. On the sheet of wax paper halve the pepperoni dough and divide 1 of the halves into thirds, reserving the other half, wrapped and chilled. Roll each third into an 8-inch rope. Repeat the rolling procedure with half of the reserved plain cheese dough.

On a new sheet of wax paper arrange the 6 ropes side by side, alternating the pepperoni with the plain, press them tightly together, and top them with another sheet or wax paper. With a rolling pin flatten the ropes between the sheets of wax paper and roll them into 1/8-inch-thick rectangles (about 15 by 7 inches). Transfer the dough and the wax paper to a baking sheet and chill it for at least 1 hour or overnight. Repeat the entire procedure with the reserved plain cheese and pepperoni doughs. The sheets of dough may be made 1 week in advance and kept covered tightly and chilled.

Cut the sheets of dough crosswise into 1/2-inch-wide strips, discarding the wax paper. Bake the strips in batches on greased baking sheets in the middle of a preheated 400 degree oven for 10 minutes, or until they are golden, transferring them as they are baked to racks, and let them cool. Serve the straws freshly baked.


Makes about 50 straws.


Date Added:January 01, 2002
Classification:Appetizers
Source:Gourmet
Meal:Dinner
Course:Appetizer
Preparation:

Bake

Notes:

2005

 
Page 18

Pico de Gallo

Ingredients:
  • 3/4 lb. tomatoes, seeded and finely diced
  • 1/3 C chopped cilantro
  • 1/4 C finely chopped white onion
  • 1 small fresh jalapeno or serrano chile, finely chopped
  • 1 Tbs. freshly squeezed lime juice, or more to taste
  • 1/2 tsp. fine salt or 1 tsp. kosher salt
Instructions:

Mix all ingredients together in a bowl. Season to taste with additional chile, lime juice and salt.

This salsa keeps in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid that has accumulated in the bowl.


Date Added:October 19, 2017
Classification:Appetizers
Source:Epicurious
Meals:Lunch, Dinner
Course:Appetizer
Preparation:

Assemble

Notes:

2017

 
Page 19

Pot Stickers

Ingredients:
  • 1/2 lb. ground pork
  • 3/4 C finely chopped Chinese (napa) cabbage
  • 1 scallion, minced
  • 2 tsp. minced fresh ginger
  • 1 garlic cove, minced
  • 1 Tbs. soy sauce
  • 1 Tbs. dry sherry
  • 1/4 tsp. salt
  • 24 round won ton or gyoza wrappers
  • 2 Tbs. vegetable oil
  • 1 C chicken broth
  • Soy sauce, rice vinegar and hot chili oil
Instructions:

In medium bow, mix ground pork, cabbage, scallion, ginger, garlic, soy sauce, sherry, and salt.

Place 1 tablespoon of filling in center of 1 wrapper; brush edges of wrapper with cold water. Bring edges of wrapper up to meet in center above filling; pinch and pleat closed. Transfer to a cornstarch-dusted baking sheet, standing up on plump filled side. Repeat with remaining wrappers and filling.

In a large nonstick skillet, heat oil until hot but not smoking. Add dumplings, reduce heat to medium, and cook until undersides are browned, about 2 minutes. Increase heat to medium-high, add broth, and cover tightly. Boil until liquid has almost completely evaporated, about 8 minutes. Remove cover and cook until liquid is evaporated and dumplings are sizzling, about 2 minutes. Serve immediately, letting guest choose their own proportions of soy sauce, vinegar and hot oil for dipping.


Date Added:January 01, 2002
Classification:Appetizers
Source:365 Ways to Cook Hamburger.......
Meal:Dinner
Course:Appetizer
Preparations:

Assemble, Stovetop

Notes:
 
Page 20

Roasted Chickpeas

Ingredients:
  • 1 (14.5oz) can chickpeas
  • 1 tsp. olive oil
  • 1/4-1/2 tsp. salt (1/2 will be very salty)
  • 5 dashes cayenne pepper
  • 1 tsp. Cumin
Instructions:

Preheat the oven to 350.

Drain and rinse the chickpeas. Put the chickpeas on a baking sheet, and roast for 20 minutes. Shake them a little bit half way through.

Take them out and put into a bowl. Add the oil and the spices, as much as you want, and mix well. Turn the chickpeas back onto the baking sheet, and back in the oven for another 5-15 minutes. They're done when they're bronzed and VERY crunchy.


Date Added:December 10, 2010
Classification:Appetizers
Source:Cheap, Healthy, Good
Meals:Dinner, Snack
Course:Appetizer
Preparation:

Bake

Notes:

2010
Core

 
Page 21

Roasted Tomatillo Chile Salsa

Ingredients:
  • 1 lb tomatillos, husked
  • 1 white onion, peeled, quartered
  • 4 garlic cloves
  • 2 jalapenos
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • 1/2 C chopped cilantro leaves
  • 1/2 lime, juiced
Instructions:

Preheat oven to 400 degrees.

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 15 to 20 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro and lime juice; pulse mixture until well combined but still chunky.


Date Added:June 15, 2015
Classification:Appetizers
Source:Foodnetwork.com
Meals:Dinner, Snack
Course:Appetizer
Preparations:

Roast, Process

Notes:

2015

 
Page 22

Smoked Salmon Spread

Ingredients:
  • 8 oz. cream cheese, at room temperature
  • 1/2 C sour cream
  • 1 Tbs. freshly squeezed lemon juice
  • 1 Tbs. minced fresh dill
  • 1 tsp. prepared horseradish, drained
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 lb. smoked salmon, minced
Instructions:

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper and mix. Add the smoked salmon and mix well. Chill and serve with crudités or crackers.


Date Added:September 01, 2005
Classification:Appetizers
Source:Barefoot Contessa
Meal:Dinner
Course:Appetizer
Preparation:

Combine

Notes:

2005

 
Page 23

Spiced Peanuts

Ingredients:
  • 1 Tbs. olive oil
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. sugar
  • 1 tsp. curry powder
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 2-1/2 C dry roasted peanuts
Instructions:

Preheat oven to 300. Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add chili powder, cumin, sugar, curry powder, garlic powder and cayenne pepper and stir until fragrant, about 30 seconds. Add peanuts and stir until coated, about 2 minutes. Transfer to large rimmed baking sheet.

Bake peanuts until golden brown and almost dry, stirring occasionally, about 15 minutes. Season with salt. Transfer to paper towels; drain. Cool. (Peanuts can be made 3 days ahead. Store in airtight container at room temperature.)


Date Added:January 01, 2002
Classification:Appetizers
Source:Bon Appetit
Meals:Dinner, Snack
Course:Appetizer
Preparations:

Bake, Stovetop

Notes:

2000, 2001, 2002, 2003, 2004, 2006, 2008
For a little variety, toss an equal amount of toasted, whole almonds with the finished nuts.

 
Page 24

Spinach Artichoke Dip

Ingredients:
  • 1 box frozen, chopped spinach, thawed
  • 1 C light sour cream
  • 1/2 C grated Parmesan
  • 1 C shredded part-skim mozzarella
  • 8oz. reduced fat cream cheese, softened
  • 4 cloves garlic, crushed
  • 1/2 tsp. black pepper
  • 1 tsp. Tabasco
  • 1 (14oz.) can artichoke hearts, drained
  • Carrot sticks, celery sticks or baked tortilla chips
Instructions:

Preheat oven to 350 degrees.

Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, cream cheese, garlic, pepper and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.


Date Added:March 28, 2006
Classification:Appetizers
Source:Foodnetwork.com
Meal:Dinner
Course:Appetizer
Preparations:

Bake, Process

Notes:

2008

 
Page 25

Taco Dip (CP)

Ingredients:
  • 1 pkg. taco seasoning
  • 1 C non-fat sour cream
  • 1 can (16oz.) refried beans
  • 1 can (15oz.) black beans, rinsed and drained
  • 1 C cheese
  • Cilantro for garnish (optional)
  • Tortilla chips
  • Cut-up vegetables
Instructions:

Combine sour cream and taco seasoning; add to mini crock-pot. Add refried beans, black beans and then top with cheese. Put on the lid and leave alone for 2-3 hours. Stir to combine everything; top with cilantro if desired.


Date Added:October 23, 2009
Classification:Appetizers
Source:A Year of Slow Cooking
Meal:Dinner
Course:Appetizer
Preparation:

Crockpot

Notes:

2009…2015, 2016

 
Page 26

Tomato and Basil Bruschetta

Ingredients:
  • 4 slices French bread
  • 4 tsp. olive oil
  • 1 large garlic clove, peeled

  • 1/2 lb. tomatoes, seeded, cut into 1/3-inch pieces
  • 1/2 tsp. sugar
  • 1 tsp. rice vinegar
  • 1/4 C chopped fresh basil
  • salt and pepper to taste
Instructions:

Preheat oven to 375. Arrange bread slices on large baking sheet. Brush bread with 2 teaspoons oil. Bake until bread is toasted and golden brown, about 10 minutes. Rub toasts with garlic.

Mix tomatoes, basil, 2 teaspoons olive oil and sugar in a small bowl. Season to taste with salt and pepper. Spoon 2 tablespoons tomato topping on each toast. Arrange on platter and serve.


Date Added:January 01, 2002
Classification:Appetizers
Source:Mine
Meal:Dinner
Course:Appetizer
Preparations:

Bake, Assemble

Notes:
 
Page 27

Warm Spinach-Parmesan Dip

Ingredients:
  • 2 Tbs. butter
  • 2 Tbs. olive oil
  • 1-3/4 C chopped onion
  • 6 large garlic cloves, minced
  • 2 Tbs. flour
  • 1/2 C chicken stock or canned low-salt chicken broth
  • 1/2 C whipping cream
  • 1 10-oz. package ready-to-use fresh spinach leaves
  • 1 C (packed) grated Parmesan cheese
  • 1/4 C sour cream
  • 1/2 tsp. cayenne pepper

  • Baguette slices, toasted
Instructions:

Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; saute until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.


Date Added:January 01, 2002
Classification:Appetizers
Source:Bon Appetit
Meal:Dinner
Course:Appetizer
Preparation:

Stovetop

Notes:

2000, 2001

 
Page 28

All-American Potato Salad

Ingredients:
  • 2 lb. Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1-1/2 tsp. salt
  • 2 Tbs. dill pickle juice
  • 1/4 C finely copped dill pickles
  • 1 Tbs. yellow mustard
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. celery seed
  • 1/2 C mayonnaise (reduce-fat works)
  • 1/4 C sour cream (non-fat works)
  • 1/2 small red onion, finely chopped
  • 1 rib celery, finely chopped
  • 2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
Instructions:

Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt; reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking. Mix 2 tablespoons pickle juice and mustard together in small bowl; drizzle pickle juice mixture over potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion and celery in large bowl. Toss in cooled potatoes, cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.


Date Added:May 16, 2010
Classification:Salads
Source:America's Test Kitchen
Meals:Lunch, Picnic
Course:Side Dish
Preparations:

Bake, Assemble

Notes:

2010
Core

 
Page 29

American Macaroni Salad

Ingredients:
  • 2 C dry elbow macaroni, cooked, rinsed, and drained
  • 1/3 C diced celery
  • 1/4 C minced red onion, soaked in cold water for 5 minutes, drained
  • 1 Tbs. minced flat-leaf parsley
  • 1/2 C diced vine-ripened tomato (optional)
  • 1/2 C prepared mayonnaise
  • 3/4 tsp. dry mustard
  • 1-1/2 tsp. sugar
  • 1-1/2 Tbs. cider vinegar
  • 3 Tbs. sour cream
  • 1/2 tsp. kosher salt, plus more to taste
  • Freshly ground black pepper
Instructions:

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.


Date Added:October 12, 2016
Classification:Salads
Source:Foodnetwork.com
Meals:Lunch, Dinner, Picnic
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2016

 
Page 30

Apple Slaw

Ingredients:
  • VINAIGRETTE:
  • 1/3 C packed brown sugar
  • 1/3 C cider vinegar
  • 1-1/2 Tbs. vegetable oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

  • SLAW:
  • 2-1/2 C chopped Pink Lady, Cameo, Fuji or Gala apple
  • 1 (12-oz.) package broccoli slaw
  • 1 (3-oz.) package dried tart cherries
Instructions:

To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare slaw, combine apple, broccoli slaw and dried cherries. Drizzle with vinaigrette; toss well to combine. Sprinkle with sunflower seeds; chill for up to 3 hours.


Date Added:May 16, 2003
Classification:Salads
Source:Cooking Light
Meals:Lunch, Dinner, Picnic
Courses:Salad, Side Dish
Preparation:

Assemble

Notes:

2003…2015, 2016

 
Page 31

Asian Coleslaw

Ingredients:
  • 2 bags (16oz.) coleslaw mix
  • 1/2 C rice vinegar
  • 1/4 C brown sugar
  • 1-1/2 Tbs. vegetable oil
  • 1-1/2 Tbs. water
  • 3/4 tsp. garlic salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. crushed red pepper flakes
Instructions:

Whisk all ingredients together (except for coleslaw mix) in a large bowl until well blended. Add coleslaw mix; stir to combine. Cover, tossing occasionally. Refrigerate until ready to serve.


Date Added:June 05, 2007
Classification:Salads
Source:Mine
Meals:Lunch, Dinner, Picnic
Course:Salad
Preparation:

Assemble

Notes:

2007, 2008, 2009
Points: 1

 
Page 32

Asian-Style Noodle Salad

Ingredients:
  • 8 oz. spaghetti, broken in half
  • 4 tsp. sesame oil
  • 1 C shredded carrot
  • 1/2 red bell pepper, very thinly sliced
  • 1 C matchstick-size strips peeled jicama
  • 1 C (packed) spinach leaves (about 1 ounce), thinly sliced

  • 3 Tbs. thick teriyaki marinade
  • 3 Tbs. rice vinegar
  • 2 Tbs. sugar
  • 1 tsp minced garlic
Instructions:

Cook spaghetti in large pot of boiling salted water until just tender but still firm to the bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.

Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.

Divide salad among bowls and serve.


Date Added:June 01, 2002
Classification:Salads
Source:Bon Appetit
Meals:Lunch, Dinner
Course:Salad
Preparation:

Assemble

Notes:
 
Page 33

Best Slaw in the World (Cilantro-Lime)

Ingredients:
  • 1/2 C mayonnaise
  • 1/2 C sour cream
  • 3 Tbs. fresh lime juice
  • 1-1/2 tsp. finely grated lime zest
  • 1 tsp. ancho chili powder
  • 1 jalapeno chili, seeded, minced
  • 2 garlic cloves, pressed
  • 1/3 C chopped fresh cilantro
  • 8 C bagged coleslaw mix
Instructions:

Whisk first 7 ingredients together in a large bowl. Stir in cilantro. Add coleslaw mix; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour.

Great for seafood tacos!


Date Added:July 10, 2016
Classification:Salads
Source:Epicurious
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Assemble

Notes:

2016

 
Page 34

BLT Bread Salad

Ingredients:
  • 8oz. whole wheat sourdough bread, cut into 1/2-inch cubes
  • Cooking spray
  • 1/4 C white wine vinegar
  • 2 Tbs. water
  • 2 Tbs. fat-free mayonnaise
  • 2-1/2 tsp. sugar
  • 4 tsp. extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. ground red pepper
  • 12 C torn curly leaf lettuce
  • 2 C chopped, seeded tomato
  • 2 Tbs. thinly sliced green onions
  • 4 bacon slices, cooked and crumbled
Instructions:

Preheat oven to 400.

Place bread cubes in a single layer on a jelly-roll pan. Lightly coat bread cubes with cooking spray. Bake at 400 for 10 minutes or until golden, stirring once.

Combine vinegar and next 7 ingredients (through red pepper) in a large bowl, stirring with a whisk. Add toasted bread cubes, lettuce, and tomato; toss gently to coat. Sprinkle with onions and bacon. Serve immediately.


Date Added:September 01, 2005
Classification:Salads
Source:Mine
Meal:Dinner
Course:Main Course
Preparations:

Bake, Assemble

Notes:

2006
Core (Plus points for bread & bacon + 1 oil)

 
Page 35

Blueberry Waldorf Salad

Ingredients:
  • 2 C frozen blueberries
  • 2/3 C sugar
  • 3 C miniature marshmallows
  • 1 C seedless grapes
  • 2 C diced tart apples
  • 1/2 C pecans
  • 1 C whipping cream, whipped
Instructions:

Place blueberries in blender container and blend at high speed. Combine blueberries, sugar and marshmallows in a medium bowl. Chill, covered, overnight. Add grapes, apples, and pecans to blueberry mixture. Fold in whipped cream. Serve chilled.


Date Added:January 01, 2002
Classification:Salads
Source:Pfaltzgraff
Meal:Dinner
Courses:Salad, Dessert
Preparation:

Assemble

Notes:

2001, 2003, 2004

 
Page 36

Cabbage and Corn Slaw

Ingredients:
  • 1/3 C frozen orange juice concentrate, thawed
  • 1/3 C seasoned rice vinegar
  • 1/3 C canola oil
  • 1 (16oz.) bag coleslaw mix
  • 4 ears fresh corn, shucked, or 1 (10oz.) package frozen corn kernels, thawed
  • 2 medium carrots, peeled and chopped
  • 1 medium red bell pepper, cut into thin strips
  • 6 green onions, thinly sliced
  • 1/2 C chopped, fresh cilantro
Instructions:

Whisk together the orange juice concentrate, rice vinegar and oil in a small bowl. Combine remaining ingredients in a large bowl and toss the dressing. Season to taste with salt and pepper.


Date Added:August 12, 2010
Classification:Salads
Source:Central Market
Meals:Lunch, Picnic
Course:Side Dish
Preparation:

Assemble

Notes:

2010
3 Points per Serving; 30 Points Total

 
Page 37

Chickpea and Tomato Salad with Fresh Basil

Ingredients:
  • 1 can chickpeas, drained and rinsed
  • 1 Pint grape tomatoes, halved
  • 25 large basil leaves, chopped
  • 1 clove of garlic, minced
  • 1 Tbs. red wine vinegar
  • 1 Tbs. apple cider vinegar
  • 2 tsp. olive oil
  • 1/2 Tbs. honey
  • Pinch of salt
Instructions:

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.


Date Added:September 18, 2012
Classification:Salads
Source:Casual Kitchen
Meals:Lunch, Dinner
Courses:Salad, Side Dish
Preparation:

Assemble

Notes:

2012
Core

 
Page 38

Chili-Basil Slaw

Ingredients:
  • 1 Tbs. rice vinegar
  • 2 tsp. sweet chili sauce
  • 1 tsp. dark sesame oil
  • 1/2 tsp. soy sauce
  • 4 C packaged coleslaw mix
  • 1/2 C small fresh basil leaves
Instructions:

Combine vinegar, chili sauce, sesame oil, and soy sauce in a large bowl, stirring with a whisk. Add coleslaw mix; toss to coat. Sprinkle with fresh basil.


Date Added:June 14, 2015
Classification:Salads
Source:Cooking Light
Meals:Lunch, Dinner
Courses:Salad, Side Dish
Preparation:

Assemble

Notes:

2015

 
Page 39

Chinese Cabbage Salad

Ingredients:
  • 4 C shredded cabbage
  • 1 pkg. Top Raman
  • 4 green onions, sliced (about 1/4 C)
  • 1/2 C slivered almonds, toasted
  • 3 Tbs. rice wine vinegar
  • 2 Tbs. vegetable oil
  • 2 Tbs. sugar
  • 1/2 tsp. white pepper
  • 1/4 tsp. salt
  • 2 Tbs. sesame seeds
Instructions:

Crush noodles slightly; place in colander. Pour boiling water over noodles to soften slightly. Drain well. In a large mixing bowl, combine noodles, vinegar, sugar, oil, pepper, and salt; shake to mix well. Pour over cabbage mixture and toss. Cover and chill several hours or overnight. Before serving, stir in almonds.


Date Added:January 01, 2002
Classification:Salads
Source:Mine
Meals:Dinner, Picnic
Course:Salad
Preparation:

Assemble

Notes:

2003, 2004, 2005

 
Page 40

Cranberry Spinach Salad

Ingredients:
  • 2 tsp. canola oil
  • 3/4 C slivered almonds
  • 1 lb. baby spinach, rinsed
  • 1 C dried cranberries
  • 2 Tbs. toasted sesame seeds
  • 1 Tbs. poppy seeds
  • 1/2 C sugar
  • 2 tsp. minced onion
  • 1/4 tsp. paprika
  • 1/4 C white wine vinegar
  • 1/4 C cider vinegar
  • 1/2 C canola oil
Instructions:

In a medium saucepan, heat oil over medium heat. Cook and stir almonds in the oil until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.


Date Added:May 10, 2012
Classification:Salads
Source:allrecipies.com
Meals:Dinner, Brunch
Course:Salad
Preparations:

Assemble, Stovetop

Notes:

2012
Use your own discretion with the dressing. I only used about half.

 
Page 41

Creamy Coleslaw

Ingredients:
  • 2 bags (14-16oz.) coleslaw Mix
  • 1/3 C sugar
  • 1/4 C milk
  • 1/2 C mayonnaise
  • 1/4 C buttermilk
  • 1 tsp. Dijon mustard
  • 1-1/2 Tbs. apple cider vinegar
  • 1-1/2 Tbs. lemon juice
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1 tsp. freshly ground black pepper
Instructions:

In a large bowl, dump in both bags of coleslaw mix. In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined.

Pour mixture over coleslaw mix. With a spoon, toss cole slaw to combine. Put cover on bowl and put in the refrigerator to set overnight. Stir before serving.


Date Added:May 10, 2012
Classification:Salads
Source:Foodbuzz
Meals:Lunch, Dinner
Course:Salad
Preparation:

Assemble

Notes:

2012

 
Page 42

Four Bean Salad

Ingredients:
  • 1 can green beans, drained
  • 1 can kidney beans, drained and rinsed
  • 1 can cut wax beans, drained
  • 1 can garbanzo beans, drained and rinsed
  • 1 medium onion, chopped
  • 1/3 C sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 C salad oil
  • 2/3 C vinegar
Instructions:

Whisk together sugar, salt, pepper, oil and vinegar. Add onions and beans and mix together. Cover and refrigerate at least 24 hours. Serve chilled.


Date Added:January 01, 2002
Classification:Salads
Source:Mine
Meals:Dinner, Picnic
Course:Salad
Preparation:

Assemble

Notes:

2000…2015, 2016

 
Page 43

Garlicky Roasted-Potato Salad

Ingredients:
  • 3 lb. medium-size red potatoes, quartered
  • 1 Tbs. canola oil
  • 4 Tbs. stone-ground mustard, divided
  • 1 tsp. ground coriander
  • 6 garlic cloves, halved
  • 1/2 C chopped fresh parsley
  • 1/2 C plain fat-free yogurt
  • 1/3 C thinly sliced green onions
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
Instructions:

Preheat oven to 400 and spray shallow roasting pan with non-stick cooking spray.

Combine potatoes, canola oil, 2 tablespoons mustard, coriander and garlic in a large bowl, tossing mixture to coat. Place the potato mixture in prepared roasting pan. Bake for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.

Combine the parsley, yogurt, remaining 2 tablespoons mustard, green onions, salt and pepper in a large bowl. Add the cooled potato mixture and toss gently. Serve salad at room temperature or chilled. (Serving size is approximately 1 cup.)


Date Added:November 27, 2007
Classification:Salads
Source:Mine
Meals:Dinner, Picnic
Course:Side Dish
Preparations:

Bake, Assemble

Notes:

2007, 2009, 2011, 2012

 
Page 44

Grandma's Macaroni Salad

Ingredients:
  • 2-1/2 C midget seashell macaroni
  • 1 small can tuna, flaked
  • 3 to 4 green onions, sliced
  • 3 stalks celery, chopped
  • 8 to 10 sweet pickles, chopped
  • 1/4 lb. cheddar cheese, cut into small cubes
  • 1 small jar pimientos, chopped
  • Miracle whip (do not substitute mayonnaise) thinned with pickle juice
Instructions:

Cook macaroni until done, drain and set aside to cool. Combine remaining ingredients; stir in macaroni and refrigerate at lease 6 hours.


Date Added:January 01, 2002
Classification:Salads
Source:Grandma Hubbard
Meals:Lunch, Dinner, Picnic
Course:Side Dish
Preparation:

Combine

Notes:

2001

 
Page 45

Pasta Salad

Ingredients:
  • 3 C (8oz.) uncooked vegetable rotini (corkscrew pasta)
  • 1-1/2 C (1/4-inch-thick) slices zucchini
  • 1-1/4 C yellow bell pepper strips
  • 1 C drained canned quartered artichoke hearts
  • 1/2 C (2oz.) cubed part-skim mozzarella cheese
  • 1/2 C grape or cherry tomatoes, halved
  • 1/4 C reduced-fat Greek or Italian dressing
  • 1/4 C sliced ripe olives
  • 34 slices turkey pepperoni, cut into strips (about 2 ounces)
Instructions:

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta and remaining ingredients in a large bowl; toss well to combine. (serving size: 1-1/2 cups).


Date Added:March 04, 2007
Classification:Salads
Source:Cooking Light
Meals:Lunch, Picnic
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2006, 2008

 
Page 46

Potato Salad (Creamy)

Ingredients:
  • 6 medium potatoes (2 pounds)
  • 3 stalks celery, thinly sliced
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1-1/4 C mayonnaise or salad dressing (non-fat works well)
  • 1 Tbs. vinegar
  • 2 tsp. Dijon-style mustard
  • 1 tsp. salt
  • 1/2 tsp. pepper

Instructions:

In a covered saucepan cook potatoes in boiling water for 20-25 minutes or till just tender; drain well. Peel and cube potatoes.

In a very large bowl whisk together mayonnaise or salad dressing, vinegar, mustard, salt and pepper. Add celery, green pepper and onion. Add potatoes and eggs. Toss lightly to mix. Cover and chill for 6 to 24 hours.


Date Added:January 01, 2002
Classification:Salads
Source:Better Homes and Gardens
Meals:Lunch, Dinner, Picnic
Course:Side Dish
Preparation:

Assemble

Notes:

2003, 2006

 
Page 47

Thai Cucumber Salad

Ingredients:
  • 3 cucumbers, julienned
  • 1/2 red onion, cut into thin strips
  • 1/2 C cilantro, chopped
  • 1/2 tsp. red pepper flakes
  • 1/4 C rice wine vinegar
  • 2 Tbs. olive oil
  • 1 Tbs. sugar
  • Salt and pepper to taste
Instructions:

In a medium bowl combine cucumber, red onion, cilantro and red pepper flakes; set aside.

In a small bowl or measuring cup combine remaining ingredients and adjust seasoning to taste. Mix with vegetables and refrigerate for at least 3 hours.


Date Added:January 01, 2002
Classification:Salads
Source:Mine
Meal:Dinner
Course:Salad
Preparation:

Assemble

Notes:

2004…2014, 2015

 
Page 48

Tomato, Basil and Couscous Salad

Ingredients:
  • 2-1/4 C canned chicken broth
  • 10oz. whole wheat couscous
  • 1 C chopped green onions
  • 2 C (generous) diced seeded plum tomatoes
  • 1/3 C thinly sliced fresh basil
  • 1/4 C olive oil
  • 1/4 C balsamic vinegar
  • 1/4 tsp. dried crushed red pepper
Instructions:

Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.


Date Added:January 01, 2002
Classification:Salads
Source:Mine
Meals:Dinner, Picnic
Course:Salad
Preparations:

Assemble, Stovetop

Notes:

2003, 2004, 2005, 2006, 2007, 2008, 2009
Core (1 oil)

 
Page 49

Tortellini Caprese Salad

Ingredients:
  • 1 lb. cheese tortellini
  • 1/4 C olive oil
  • 1/4 C balsamic vinegar
  • 1 lb. cherry tomatoes, halved
  • 8 oz. pearl mozzarella balls, halved
  • 1/2 C basil, chopped
  • Salt and pepper
Instructions:

Cook 1 pound cheese tortellini as the label directs; drain and rinse under cold water. Toss with olive oil, balsamic vinegar, cherry tomatoes, mozzarella and basil Season with salt and pepper.


Date Added:August 30, 2018
Classification:Salads
Source:Foodnetwork.com
Meals:Lunch, Dinner
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2018

 
Page 50

White Bean and Tuna Salad

Ingredients:
  • 1 can (15oz.) cannellini or other white beans
  • 1 can (6oz.) tuna packed in water
  • 2 Tbs. sliced green onions
  • 2 tsp. olive oil
  • 1 Tbs. balsamic vinegar
  • 1 tsp. garlic salt
Instructions:

Rinse and drain beans; drain and flake tuna. Combine all ingredients and refrigerate.


Date Added:December 02, 2007
Classification:Salads
Source:WW Message Boards
Meal:Lunch
Courses:Main Course, Salad
Preparation:

Assemble

Notes:

2007
Core

 
Page 51

Zucchini Orzo Salad

Ingredients:
  • 6 C chicken or vegetable stock
  • 12oz. orzo pasta
  • 2 tsp. olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3 large zucchini, grated
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 C grated Parmesan cheese
Instructions:

Bring chicken or vegetable stock to a boil and cook orzo according to package directions. Drain; rinse with cold water to stop cooking and put in a large bowl. Set aside.

Heat olive oil in a non-stick skillet over medium heat. Add zucchini, onion and garlic; sauté until lightly golden. Add spices to zucchini mixture, stir thoroughly and remove from heat.

Combine with cheese and cooked orzo; salt to taste. Serve cool or at room temperature.


Date Added:May 02, 2010
Classification:Salads
Source:Animal, Vegetable, Miracle
Meals:Dinner, Picnic
Course:Side Dish
Preparation:

Stovetop

Notes:

2010

 
Page 52

Apple-Sausage Breakfast Patties

Ingredients:
  • 1 egg white, lightly beaten
  • 1/2 C apple, peeled and finely diced
  • 3 Tbs. cracker crumbs
  • 1/2 tsp. salt
  • 1/2 tsp. ground sage
  • 1/4 tsp. nutmeg
  • 1/4 tsp. freshly ground black pepper
  • Dash of cayenne
  • 1/2 lb. lean ground turkey
  • Nonstick cooking spray
Instructions:

In a medium bowl, combine egg, apple, cracker crumbs, salt, sage, nutmeg, pepper, cayenne, and parsley if using. Stir. Add turkey and mush all ingredients together with your hands, as you would for meatballs. Form into eight patties, each about 2 inches long and 1/2- to 3/4-inch thick.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Once hot, add patties. Cook until first side is browned, 4 to 6 minutes. Flip. Do the same to the other side. Cut into one patty to make sure everything is cooked through. Serve hot.


Date Added:May 19, 2011
Classification:Side Dishes
Source:Cheap, Healthy, Good
Meals:Breakfast, Brunch
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2011
Original recipe called for 1/4 C finely diced onions - too strong a flavor.

 
Page 53

Balsamic-Glazed Potatoes

Ingredients:
  • 1-1/2 lb. new potatoes, halved or quartered if large
  • 3/4 C low-sodium chicken broth
  • 1/4 C balsamic vinegar
  • 8 garlic cloves, smashed
  • Coarse salt and ground pepper
Instructions:

Preheat oven to 425 degrees. In a foil-lined, 8-inch square baking dish, combine potatoes, broth, vinegar, and garlic; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.


Date Added:May 29, 2012
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2012

 
Page 54

Barbecue Baked Beans (CP)

Ingredients:
  • 20oz. dried bean mix
  • 12oz. diced, cooked ham
  • 2 C chicken stock
  • 1/4 C dehydrated onion
  • 18oz. bottled BBQ sauce
  • 1/4 C brown sugar
  • 1/4 C molasses
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
Instructions:

Place beans in a large glass bowl; add water 2 inches above beans. Microwave at HIGH 15 minutes; cover and let stand 1 hour. Drain.

Combine beans, ham, broth and onion in a 4-quart slow cooker. Combine barbecue sauce and remaining 4 ingredients; stir into bean mixture.

Cover and cook on LOW 12 hours or until beans are tender and sauce is slightly thickened.


Date Added:May 30, 2009
Classification:Side Dishes
Source:Better Homes and Gardens
Meals:Dinner, Picnic
Course:Side Dish
Preparation:

Crockpot

Notes:

2009

 
Page 55

Barley Pilaf

Ingredients:
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp. olive oil
  • 1 C pearl barley
  • 3 C chicken stock
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • Sprinkle of fresh or dried thyme
Instructions:

Preheat oven to 375.

Sauté onion and garlic in olive oil. Spread barley into 1.5-quart baking dish. Add the cooked onion and garlic. Bring broth to a boil, then immediately stir in seasonings and pour liquid over barley. Cover baking dish tightly. Bake about 1 hour, until barley is tender. Remove dish from oven and uncover; fluff with a fork and serve.


Date Added:November 07, 2007
Classification:Side Dishes
Source:WW Message Boards
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Stovetop

Notes:

2007, 2008, 2009
Core Total Recipe: 15 Points, 2 Points per Serving

 
Page 56

Brown Rice, Tomatoes and Basil

Ingredients:
  • 1 C brown rice
  • 1/2 tsp. kosher salt
  • 1/4 C rice wine vinegar
  • 2 tsp. sugar
  • 1 Tbs. olive oil
  • Freshly ground black pepper
  • 1 lb. ripe tomatoes, large-diced
  • 1 C packed basil leaves (1 large bunch), chopped
Instructions:

Prepare rice according to package directions; transfer to a bowl when cooking is complete.

Whisk together the vinegar, sugar, olive oil, salt and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.


Date Added:October 15, 2006
Classification:Side Dishes
Source:Foodnetwork.com
Meals:Lunch, Dinner, Brunch, Picnic
Courses:Salad, Side Dish
Preparation:

Assemble

Notes:

2006, 2009

 
Page 57

Buffalo Wing Polenta

Ingredients:
  • 6 C chicken stock
  • 1/2 C buffalo wing sauce
  • 1-3/4 C cornmeal
Instructions:

Place stock in a large stockpot and bring to a boil; reduce heat to a simmer. Slowly whisk in cornmeal, adding gradually and incorporating as you go. Bring back to a low boil. Continue stirring until very thick, about 20 minutes.

Serve immediately as soft polenta, or pour into a loaf pan that has been sprayed with non-stick cooking spray and refrigerate.


Date Added:November 28, 2007
Classification:Side Dishes
Source:Mine
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2007
Core

 
Page 58

Cauliflower Cheddar Gratin

Ingredients:
  • 1-1/2 lb. cauliflower (1 small head), cut into 1-1/2- to 2-inch florets
  • 2 Tbs. butter
  • 1 Tbs. flour
  • 3/4 C milk
  • 3 oz. Sharp Cheddar, grated (1 cup)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 3/4 C Panko breadcrumbs
Instructions:

Preheat oven to 450 degrees.

Cook cauliflower in a pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to a 1-quart baking dish coated with non-stick cooking spray.

While cauliflower is cooking, melt 1 tablespoon butter in a heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, salt and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.

Add breadcrumbs to a small bowl. Melt remaining tablespoon butter; pour over breadcrumbs and toss to coat. Sprinkle crumb topping evenly over cauliflower.

Bake gratin in middle of oven until topping is golden brown, about 10 minutes.


Date Added:November 01, 2005
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Stovetop

Notes:

2005, 2006

 
Page 59

Chunky Applesauce (CP)

Ingredients:
  • 6 large Gala apples peeled, cored, and coarsely chopped
  • 1/2 tsp. salt
  • 2 Tbs. lemon juice
  • 2 tsp. vanilla
  • 1 C boiling water
Instructions:

Mix apples with salt, lemon juice and vanilla in slow cooker. Pour boiling water over apple mixture. Cover and cook on high for 3-4 hours.


Date Added:November 03, 2011
Classification:Side Dishes
Source:Mine
Meals:Lunch, Dinner, Snack
Course:Side Dish
Preparation:

Crockpot

Notes:

2010…2015, 2016

 
Page 60

Cilantro-Lime Rice

Ingredients:
  • 1 C long-grain brown rice
  • 1/2 C fresh cilantro
  • 2 Tbs. fresh lime juice
  • 2 Tbs. water
  • 1 Tbs. olive oil
  • 1 garlic clove
  • Salt
Instructions:

Cook brown rice according to package directions.

Meanwhile, in a blender, combine cilantro, lime juice, water, oil, garlic; blend until smooth. Add salt to taste. Stir into cooked rice, and fluff with a fork.


Date Added:November 02, 2015
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparation:

Blend

Notes:

2015

 
Page 61

Cold Sesame Noodles

Ingredients:
  • 2 Tbs. smooth peanut butter
  • 2-1/2 Tbs. Asian toasted sesame oil
  • 1-1/2 Tbs. soy sauce
  • 1/4 C water
  • 2 tsp. minced garlic
  • 2 tsp. minced peeled fresh ginger (or 1/2 tsp. powdered)
  • 2 tsp. rice vinegar
  • 1 tsp. sugar
  • 1/4 tsp. Asian chili paste or dried hot red pepper flakes
  • 3/4 lb. fresh or dried Asian egg noodles or spaghetti
  • 3 Tbs. minced scallion
Instructions:

In blender blend together the peanut butter, 2 tablespoons of the sesame oil, soy sauce, water, garlic, gingerroot, vinegar, sugar, chili paste and a pinch of salt. In a kettle of boiling water cook the noodles until they are al dente, drain them in a colander, the rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Gourmet
Meal:Dinner
Course:Side Dish
Preparations:

Assemble, Blend

Notes:

2000…2015, 2016

 
Page 62

Corn & Tomato Sauté

Ingredients:
  • 2 tsp. canola oil
  • 1 C fresh corn kernels (about 2 ears)
  • 1/2 C diced shallots
  • 1 lb. tomatoes, diced
  • 1 Tbs. chopped fresh tarragon or basil
  • 1/4 tsp. salt
Instructions:

Heat oil in a medium skillet over medium heat. Add corn and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat and let stand for 5 minutes. Stir in tomatoes, tarragon (or basil) and salt.


Date Added:June 12, 2009
Classification:Side Dishes
Source:Cooking Light
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2009…2015, 2016

 
Page 63

Cranberry Salad (Easy)

Ingredients:
  • 1 (16 oz.) can whole cranberry sauce
  • 1 (10 oz.) can mandarin oranges, drained
  • 1/2 C walnuts, toasted and chopped
  • 1/2 C pecans, toasted and chopped
Instructions:

In a medium bowl, gently fold together cranberries, oranges, walnuts and pecans. Chill for at least 1 hour.


Date Added:December 22, 2003
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Combine

Notes:

2003, 2004, 2005

 
Page 64

Cranberry Sauce

Ingredients:
  • 1 C sugar
  • 1 C water
  • 1 (12oz.) package fresh cranberries
  • Zest of 1 orange
  • 1 Tbs. Grand Mariner
  • 1/4 C chopped pecans or sliced almonds, toasted (optional)
Instructions:

Bring sugar and water to a boil in a saucepan, stirring until sugar dissolves. Add cranberries, zest and liqueur; return to a boil, reduce heat and simmer 10 minutes. If desired, stir in toasted nuts. Cover and chill 1 hour or until firm.


Date Added:December 02, 2007
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2007, 2008, 2009
2 Points per Serving Core if sugar substitute is used.

 
Page 65

Crimini Pilaf

Ingredients:
  • 1 Tbs. olive oil
  • 2 leeks, white part only, sliced
  • 2 garlic cloves, minced
  • 1-1/2 C quartered crimini mushrooms
  • 1 C brown rice
  • 2 C chicken or vegetable stock
  • 1/2 tsp. salt
  • Black pepper to taste
Instructions:

Over medium heat, add olive oil to a medium saucepan. Add leeks and garlic and cook 1-2 minutes. Add crimini mushrooms; cook 3 minutes or until mushrooms soften slightly. Stir in rice; cook until rice becomes slightly translucent, stirring occasionally, about 4 minutes. Rice may brown slightly.

Stir in chicken stock and bring to a boil. Add salt; reduce heat to medium-low. Cover and cook 45-50 minutes or until rice is tender. Stir in pepper and add more salt to taste.


Date Added:May 02, 2010
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2010

 
Page 66

Crockpot Hash Brown Casserole (CP)

Ingredients:
  • 3 Tbs. butter
  • 1/2 C finely chopped onion
  • 1/4 tsp. garlic powder
  • 3 Tbs. flour
  • 1 C milk
  • 1/2 C sour cream
  • 20oz. Southern-style hash browns (diced potatoes), thawed
  • 1 C freshly shredded sharp cheddar cheese
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
Instructions:

Spray a large slow cooker (I used a 6-quart crockpot) with nonstick spray.

In a small saucepan over medium heat, melt the butter. Add the onion and sauté until tender. Stir in the garlic powder. Briskly whisk in the flour; cook for about 1 minute. Very slowly add the milk whisking constantly until thickened.

Reduce the heat to low and allow to simmer and thicken. Remove from heat and stir in the sour cream.

Pour the creamy base into the prepared slow cooker insert. Top with the hash browns and shredded cheddar cheese. Add salt and pepper and stir everything together.

Cover and cook on high for 2-3 hours. Remove the lid and allow to cook another 30 minutes to an hour to get crispier on top.


Date Added:November 11, 2016
Classification:Side Dishes
Source:Unknown
Meal:Dinner
Course:Side Dish
Preparations:

Stovetop, Crockpot

Notes:

2016

 
Page 67

Fiesta Rice

Ingredients:
  • 2 tsp. olive oil
  • 1 (10oz.) package frozen corn, thawed
  • 1 Tbs. olive oil
  • 1 C chopped green onions
  • 1-1/2 C uncooked brown rice
  • 1 tsp. ground cumin
  • 1 tsp. minced garlic
  • 3 C chicken stock
  • 1/8 tsp. black pepper
  • Dash of salt
  • 1 (14.5oz.) can diced tomatoes, undrained
  • 1 (4oz.) can diced green chilies
  • 1(15oz.) can black beans, rinsed and drained
  • 1/2 C fresh cilantro, chopped
  • 1 Tbs. fresh lime juice
Instructions:

Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.

Pour remaining olive oil in pan. Add onion; sauté 5 minutes or until tender. Stir in rice, cumin and garlic; cook 1 minute. Add chicken stock, pepper, salt, diced tomatoes and chilies to pan; bring to a boil. Cover, reduce heat and simmer for 1 hour. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice. Yield: 16 servings (serving size:1/2 cup).


Date Added:May 02, 2008
Classification:Side Dishes
Source:Cooking Light - Mod
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2008…2015, 2016

 
Page 68

Fried Rice

Ingredients:
  • RICE:
  • 4 C cold, leftover brown rice
  • 3 Tbs. canola oil
  • 1/4 C minced red onion
  • 2 Tbs. chopped green onions
  • 1/2 Tbs. minced garlic
  • 1/4 C chopped carrots
  • 1/2 C chopped red bell pepper
  • 8oz. Coleslaw mix
  • 1/4 C soy sauce
  • 1 tsp. seasoning salt
  • Diced cooked chicken or shrimp (optional)

  • SEASONING SALT:
  • 1 Tbs. dried onion
  • 1 Tbs. Kosher salt
  • 1 tsp. garlic powder
  • 1-1/2 tsp. black pepper
  • 1/2 tsp. celery salt
  • 1-1/2 tsp. sugar
Instructions:

Heat oil over medium heat and sauté onions, carrots, peppers and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning salt. Stir in chicken or shrimp if using and stir until heated through.


Date Added:October 12, 2016
Classification:Side Dishes
Source:Our Best Bites
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2016

 
Page 69

Garlic Fries

Ingredients:
  • 3 lbs. peeled baking potatoes, cut into 1/4-inch-thick strips
  • 4 tsp. vegetable oil
  • 3/4 tsp. salt
  • Cooking spray
  • 2 Tbs. butter
  • 8 garlic cloves, minced (about 5 teaspoons)
  • 2 Tbs. finely chopped fresh parsley
  • 2 Tbs. freshly grated parmesan cheese
Instructions:

Preheat oven to 400.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.


Date Added:February 10, 2003
Classification:Side Dishes
Source:Cooking Light
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Combine

Notes:

2003

 
Page 70

Garlic Pickles

Ingredients:
  • 1/2 gallon sliced dills
  • 4 cloves garlic
  • 3/4 C vinegar
  • 4 C sugar
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 2 cinnamon sticks
Instructions:

Pack layers of pickles, sugar and garlic in jar. Add spices to vinegar, bring to boil and pour over pickles. Cover, let stand for 2 weeks.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Gram
Meals:Picnic, Snack
Course:Accompaniment
Preparation:

Assemble

Notes:
 
Page 71

Green Bean Salad

Ingredients:
  • 1 lb. fresh green beans
  • 2-3 Tbs. extra virgin olive oil
  • 2 cloves garlic, minced or pressed
  • 2 bay leaves
  • A dash of salt
  • 1 lemon
Instructions:

Trim the ends off of the beans and drop them into rapidly boiling water. Cook until they are still crunchy, for 5 minutes only, do not overcook.

Drain the beans and cool them with cold water to stop them from cooking further. Then dry the beans off and toss them in a bowl with the olive oil, garlic, bay leaves and salt.

Use a vegetable peeler to remove 4 strips of yellow zest from the outside of the lemon. Be careful to remove just the yellow outermost layer of the rind, leaving the more bitter-tasting white part of the rind alone. Add these to the beans, toss well, and let the salad stand at room temperature for several hours until the flavors merge. (In the meantime, juice the lemon and reserve 1-2 tablespoons of the juice.)

Remove the bay leaves, toss well with reserved lemon juice, and serve.


Date Added:April 25, 2012
Classification:Side Dishes
Source:Casual Kitchen
Meals:Breakfast, Dinner
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2012

 
Page 72

Green Beans with Bacon-Balsamic Vinaigrette

Ingredients:
  • 2 lb. green beans, trimmed
  • 2 bacon slices
  • 1/4 C minced shallots
  • 3 Tbs. coarsely chopped almonds
  • 1/4 C white balsamic vinegar
  • 2 Tbs. brown sugar
Instructions:

Cook beans in boiling water 8 minutes or just until crisp-tender. Drain and rinse with cold water. Drain well; set aside.

Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from pan, and crumble. Add shallots to bacon drippings in pan; sauté 1 minute. Add almonds; sauté 1 minute. Remove pan from heat, and cool. Add vinegar and sugar to pan, and stir until sugar dissolves. Add crumbled bacon.

Pour vinaigrette over beans, tossing gently to coat.


Date Added:April 19, 2003
Classification:Side Dishes
Source:Cooking Light
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2003
Regular balsamic vinegar also works here.

 
Page 73

Herb-Roasted Potatoes Poupon

Ingredients:
  • 5 Tbs. Grey Poupon Dijon Mustard
  • 2 Tbs. olive oil
  • 1 clove garlic, chopped
  • 1/2 tsp. italian seasoning
  • 6 medium red-skin potatoes, (about 2 lbs.) cut into chunks
Instructions:

Mix all ingredients except potatoes in large bowl. Add potatoes and toss until well coated. Pour into a slightly greased 13x9x2-inch baking pan or on shallow baking sheet. Bake at 425 for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Grey Poupon
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2000, 2003, 2007, 2008, 2009

 
Page 74

Honey Glazed Carrots with Cilantro

Ingredients:
  • 6 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. honey
  • 2 Tbs. dry white wine, low-sodium chicken broth, or water
  • 2 Tbs. finely chopped fresh cilantro
Instructions:

In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes.

Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.


Date Added:May 29, 2012
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparations:

Steam, Stovetop

Notes:

2012

 
Page 75

Mashed Potato Casserole

Ingredients:
  • 2 lb. baking potatoes, peeled and cut into 1-inch pieces
  • 1 (8oz.) tub fat-free cream cheese
  • 1 C low-fat sour cream
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Cooking spray
  • 1 Tbs. margarine or butter, melted
  • 1/2 tsp. paprika
Instructions:

Preheat oven to 350.

Place potatoes in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain.

Combine potatoes, cream cheese and next 4 ingredients in a bowl; beat at medium speed of a mixer 2 minutes or until smooth. Spoon into an 11x7-inch baking dish coated with cooking spray; drizzle margarine over potato mixture. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30 minutes.


Date Added:October 10, 2004
Classification:Side Dishes
Source:Cooking Light
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Stovetop

Notes:

2004

 
Page 76

Mashed Potatoes with Onions and Cabbage

Ingredients:
  • 2 Tbs. olive oil
  • 4 tbs. butter
  • 2 large onions, thinly sliced
  • 3 C packed thinly sliced cabbage (about 1/2 small head)
  • 2 lbs. russet potatoes, peeled, cut into 1-inch pieces
  • 1/4 C milk
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. canned chicken broth or water
Instructions:

Heat olive oil in a heavy large skillet over medium heat. Add onions, cabbage and large pinch of salt. Cook until vegetables are deep brown, scraping bottom of pan frequently, about 40 minutes. Season with salt and pepper.

Preheat oven to 375. Steam potatoes until tender, about 20 minutes. Transfer to large bowl. Add butter and milk and mash potatoes. Season with salt and pepper. Mix 1 cup onion mixture into potatoes. Mound potato mixture in shallow casserole.

Add vinegar and broth to remaining onion mixture in skillet. Stir over high heat until liquid is almost completely evaporated, about 1 minute. Spoon onion mixture over potatoes. Bake until very hot, about 20 minutes.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Bon Appetit
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Stovetop

Notes:

2001, 2010

 
Page 77

Microwave 'Baked' Apples

Ingredients:
  • 2 C dried cranberries
  • 1-1/4 C coarsely chopped walnuts
  • 1 C packed brown sugar
  • 1 C water
  • 2 tsp. ground cinnamon
  • 6 Gala Apples, cored and chopped (about 3 pounds)
Instructions:

Combine all ingredients in a large microwave-safe dish. Cover and microwave at high 20 minutes or until apples are soft, stirring occasionally.


Date Added:April 25, 2012
Classification:Side Dishes
Source:Cooking Light
Meals:Breakfast, Dinner, Brunch
Course:Side Dish
Preparation:

Microwave

Notes:

2012

 
Page 78

Orange Chili Noodles

Ingredients:
  • 12 oz. whole wheat noodles
  • 2 Tbs. canola oil
  • 3 cloves garlic, minced
  • 1 Tbs. peeled, minced fresh ginger (or 1 tsp. dried)
  • 1 orange, zested and juiced (or 1/2 C orange juice)
  • 1 tsp. frozen orange juice concentrate, thawed
  • 1/4 C soy sauce
  • 1/4 C sweet hot chili sauce (nuoc cham ga or mae ploy, a Thai condiment)
  • Chopped scallions, for garnish, optional
Instructions:

In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in a large bowl. Set aside.

In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let set at least 10 minutes before serving. Garnish with chopped scallions, if using.


Date Added:October 22, 2002
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparations:

Assemble, Stovetop

Notes:

2002…2015, 2016

 
Page 79

Orange-Glazed Carrots (CP)

Ingredients:
  • 1-1/2 lbs. carrots, peeled and sliced 1/4-inch thick on the bias
  • 3/4 C water, plus extra hot water as needed
  • 1/2 Tbs. sugar
  • Salt and Pepper
  • 1/4 C orange marmalade
  • 1 Tbs. butter, softened
  • 3/4 tsp. minced fresh sage (or 1/4 to 1/2 tsp. dried)
Instructions:

Combine carrots, water, sugar and 1/2 teaspoon salt in slow cooker. Cover and cook until carrots are tender, 4 to 6 hours on low.

Drain carrots, then return to slow cooker. Stir in marmalade, butter and sage. Season with salt and pepper to taste and serve. (This dish can be held on warm setting for 1 to 2 hours before serving; loosen with additional hot water as needed before serving.)


Date Added:December 14, 2016
Classification:Side Dishes
Source:America's Test Kitchen
Meal:Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2016

 
Page 80

Oven Fries

Ingredients:
  • 2 large baking potatoes
  • 1 Tbs. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. paprika
  • pepper to taste
Instructions:

Preheat oven to 450. Cut potatoes into 'thick' french fry lengths, leaving the skin on. In a large bowl, combine olive oil, salt pepper and paprika. Add potatoes and toss to coat thoroughly.

Using a non-stick cookie sheet sprayed with cooking spray, arrange the potatoes in a single layer. Place on upper rack in oven an bake for 20 minutes. Turn potatoes and continue baking for an additional 10-15 minutes or until crispy and golden.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2002, 2003, 2004, 2005, 2006, 2007, 2008
Core

 
Page 81

Parmesan-Roasted Potatoes

Ingredients:
  • 3 lb. baking potatoes, unpeeled and well scrubbed
  • salt to taste, plus 1 tsp. salt
  • 3 Tbs. olive oil
  • 1/4 tsp. freshly ground pepper
  • 1/2 C freshly shredded Parmesan cheese
  • 2 Tbs. finely chopped fresh parsley
Instructions:

Preheat an over to 450. Oil a roasting pan with olive oil.

Cut each potato into 1-1/2 inch cubes. Fill a large pot three-fourths full with water and bring to a boil over high heat. Add salt to taste add the potatoes and boil for 5 minutes. Drain well and pat dry with a kitchen towel.

In a large bowl stir together the olive oil, the 1 tsp. salt and the pepper. Add the potato cubes and toss to coat evenly.

Spread the potatoes in the prepared pan. Roast, turning every few minutes to prevent sticking, until tender and golden brown, 20-25 minutes. Taste and adjust the seasoning.

Transfer to a serving dish. Add the Parmesan cheese and parsley and toss to coat evenly. Serve immediately.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Williams Sonoma
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2003, 2008

 
Page 82

Potato and Root Vegetable Bake

Ingredients:
  • 4 medium potatoes, peeled and cut into large chunks
  • 1 medium red bell pepper, seeded and chopped
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1/4 C olive oil
  • Paprika to taste
  • Salt and pepper to taste
Instructions:

Preheat oven to 400 degrees.

In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, carrots, garlic, bread crumbs, parmesan cheese and olive oil. Season with paprika, salt and pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.


Date Added:January 27, 2010
Classification:Side Dishes
Source:Klesick Family Farm
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2010…2015, 2016

 
Page 83

Potatoes with Garlic and Parsley

Ingredients:
  • 4 medium to large potatoes, peeled and cubed
  • 2 tsp. olive oil
  • 1/4 C chopped parsley
  • 4 to 6 cloves garlic, chopped
  • salt and pepper
Instructions:

In a heated skillet, saute potatoes in olive oil until lightly browned on all sides; stirring frequently. Mix parsley and garlic together and add to the browned potatoes, tossing to combine all ingredients. Continue cooking for about 2-3 minutes. Season with salt and pepper and serve.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2001, 2003, 2006, 2008, 2009

 
Page 84

Refried Beans (CP)

Ingredients:
  • 2 C dried pinto beans, picked over
  • water

  • 1 yellow onion
  • 1 red onion
  • 1 jalapeno pepper, seeds and ribs removed
  • 10 whole garlic cloves
  • 2 tsp. cumin
  • 1 tsp. coriander
Instructions:

Rinse the beans well in a colander, and dump into the crockpot. Add enough water so the beans are fully immersed, with two to three inches of water on top. Put the lid on your crockpot. Do not turn on.

Let them soak overnight.

In the morning, drain and rinse the beans under cold running water. Put them back in the crockpot with enough clean water to cover the beans with about an inch of water. Stir in the cumin and coriander. Peel and cut the onions in half, and put them in the crockpot. Peel all of the garlic, but toss them in whole. Add the jalapeño pepper.

Cover the crock and cook on low for 8-10 hours, or until the beans are tender. Fish out the onion. If the beans are soft and you still have a bit of liquid left, carefully drain it, saving a little to help with the smooshing and for added flavor.

Using a potato smasher, or hand mixer, mash the beans. You can just start using the beans, or you can scoop hunks of smooshed beans out of the crock and fry them on the stove top with a bit of butter or olive oil. Season to taste.


Date Added:June 14, 2015
Classification:Side Dishes
Source:A Year of Slow Cooking
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2015

 
Page 85

Rice Noodles with Cilantro, Mint & Peanuts

Ingredients:
  • 1/4 C rice vinegar
  • 1 Tbs. sugar
  • 1/2 sweet onion (such as Vidalia), thinly sliced, separated into rings (red onion works well also)

  • 8 oz. firm dried rice noodles

  • 1/4 C fresh lime juice
  • 2 tsp. vegetable oil
  • 1/2 tsp. dried crushed red pepper
  • 1/3 C chopped fresh mint
  • 1/3 C chopped fresh cilantro
  • 1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
  • 4 green onions, thinly sliced
  • 3 fresh plum tomatoes, seeded, chopped
  • 2 Tbs. chopped lightly salted cocktail peanuts
Instructions:

Whisk vinegar and sugar in medium bowl to blend. Add onion rings and toss to coat. Cover and let stand at least 30 minutes and up to 4 hours. Drain, reserving vinegar mixture.

Cook noodles in large pot of boiling water until tender but still firm to bite, about 2 minutes. Drain. Rinse under cold water. Drain well.

Whisk lime juice, oil and crushed red pepper in small bowl to blend. Stir in mint and cilantro. Using kitchen shears, cut noodles into 3- to 4-inch-long sections. Place handful of noodles in large bowl. Drizzle with reserved vinegar mixture and toss to coat. Ad remaining noodles, cucumber, green onions, tomatoes and marinated onions. Drizzle lime juice mixture over and toss gently. Season to taste with salt and pepper. Sprinkle with peanuts and serve.


Date Added:January 01, 2002
Classification:Side Dishes
Source:Bon Appetit
Meal:Dinner
Course:Side Dish
Preparation:

Assemble

Notes:
 
Page 86

Roasted Broccoli

Ingredients:
  • 8 C broccoli flourettes
  • 2 Tbs. olive oil
  • 1/4 tsp. Salt
Instructions:

Put oven rack in middle position and preheat oven to 425.

Toss broccoli with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 20 to 25 minutes.


Date Added:October 16, 2016
Classification:Side Dishes
Source:Mine
Meal:Dinner
Course:Side Dish
Preparation:

Roast

Notes:

2012…2015, 2016

 
Page 87

Roasted Brussels Sprouts with Balsamic Vinegar

Ingredients:
  • 1 lb. brussels sprouts, trimmed and cut into quarters
  • 1 Tbs. olive oil
  • 1/2 Tbs. balsamic vinegar
  • 1-1/2 Tbs. Parmesan cheese (preferably fresh grated)
  • 1 Tbs. pine nuts (or another nut of your choice), toasted
  • Salt and pepper
Instructions:

Preheat oven to 450°F. Line a baking sheet with tin foil and spray with cooking spray.

In a medium bowl, combine Brussels sprouts, olive oil, and vinegar. Stir until sprouts are coated.

Pour sprouts on to prepped baking sheet in a single layer. Roast 20 minutes, shaking the pan once or twice, until veggies are golden browned and beautiful.

When sprouts are done, pour them in to a medium bowl. Add cheese. Salt and pepper to taste. Toss to combine. Top with pine nuts. Serve.


Date Added:April 27, 2014
Classification:Side Dishes
Source:Cheap, Healthy, Good
Meal:Dinner
Course:Side Dish
Preparation:

Roast

Notes:

2014
Core

 
Page 88

Roasted Cauliflower

Ingredients:
  • 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 Tbs. olive oil
  • 1/4 tsp. Salt
Instructions:

Put oven rack in middle position and preheat oven to 450.

Toss cauliflower with oil and salt in a large bowl. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.


Date Added:February 07, 2010
Classification:Side Dishes
Source:Gourmet
Meal:Dinner
Course:Side Dish
Preparation:

Roast

Notes:

2010…2015, 2016

 
Page 89

Roasted Potatoes and Onions

Ingredients:
  • 4 baking or all-purpose potatoes (about 8 ounces each), left unpeeled, but washed and any dark or damaged spots removed
  • 4 medium onions (about 5 ounces each), left unpeeled (Vidalia or Maui onions are a good choice)
  • 1-1/2 Tbs. peanut or safflower oil
  • 1/4 tsp. salt
Instructions:

Preheat oven to 400 degrees. Split the potatoes in half lengthwise, and cut the onions in half crosswise.

Pour the oil on an aluminum jelly roll pan. Sprinkle the salt over the potatoes and onions, and place them cut side down in one layer on the oiled pan. Place the pan on the bottom rack of the oven (or, if you want the underside of your vegetables very crusty, on the oven floor). Bake for 40 minutes, until the potatoes and onions are tender when pierced with a fork, lightly browned on top, and dark brown on the underside.

Set the potatoes and onions aide to rest for 10 minutes, lift with a spatula and serve.



Date Added:January 01, 2002
Classification:Side Dishes
Source:Jacques Pepin - Cooking with Claudine
Meal:Dinner
Course:Side Dish
Preparation:

Bake

Notes:

2000, 2008, 2009

 
Page 90

Salsa for Fish or Chicken Tacos

Ingredients:
  • 1 small red onion, diced
  • 1 Roma tomato, diced
  • 1 Anaheim pepper, finely diced
  • 2 cloves garlic, finely chopped
  • Juice of 1 lime
  • 1/4 tsp. cumin
  • 1/4 tsp. coriander
  • 1/4 tsp. chili powder
  • 1/4 head red cabbage, thinly sliced
Instructions:

Combine first 8 ingredients (through chili powder) and season with salt and pepper. Add cabbage to salsa mixture, cover and refrigerate.


Date Added:December 11, 2018
Classification:Side Dishes
Source:Klesick Family Farm
Meals:Lunch, Dinner
Courses:Salad, Side Dish
Preparation:

Assemble

Notes:

2018

 
Page 91

Salt 'n' Vinegar Roasted Potatoes

Ingredients:
  • 1-1/2 lb. small round or fingerling potatoes
  • Coarse salt
  • 2 tablespoons olive oil
  • 1/4 cup malt vinegar (or cider vinegar)
Instructions:

In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.

Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.


Date Added:November 03, 2011
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Stovetop

Notes:

2011
Core

 
Page 92

Sausage Cornbread Dressing

Ingredients:
  • 9×13-inch pan of Sweet Cornbread (either from scratch or from a mix) left to dry on counter
  • 1 lb. Italian sausage
  • 2 medium onions, finely chopped
  • 4 stalks celery, finely chopped
  • 1 large Granny Smith apple, peeled, cored, and finely chopped
  • 3/4 C chicken broth
  • 1/4 C melted salted butter
  • 2 tsp. dry, rubbed sage
  • 1/2 tsp. dry rosemary ( or 1 tsp. fresh chopped rosemary leaves)
  • 1/2 tsp. dried thyme
  • 1/4 C chopped fresh parsley
  • 1/2 tsp. kosher salt (plus more if necessary)
  • Tabasco sauce to taste
Instructions:

Preheat oven to 375.

Crumble the pan of cornbread into a very large bowl. Set aside.

Crumble the Italian sausage into a hot skillet and brown it over medium heat. Transfer the crumbled sausage to a paper towel-lined plate and set aside.

If there are 2 tablespoons of rendered sausage drippings in the pan, add the chopped celery, apples, and onions. If not, add enough olive oil to have around 2 tablespoons of oil in the pan and add the chopped ingredients when the oil is hot. Cook, stirring frequently, for about 5 minutes or until the onions are translucent and fragrant.

Remove from heat and add to the crumbled cornbread. Add the sausage and chopped herbs and toss until combined. Add the chicken broth and melted butter and toss to combine well. Season with salt and Tabasco to taste.

Press the cornbread mixture into a 9×13″ pan and bake for 30-40 minutes in the preheated oven or until the top is golden brown.


Date Added:May 10, 2012
Classification:Side Dishes
Source:Our Best Bites
Meal:Dinner
Course:Side Dish
Preparations:

Bake, Stovetop

Notes:

2011, 2012, 2014

 
Page 93

Sautéed Zucchini, Peppers and Tomatoes

Ingredients:
  • 1 lb. (about 2 medium) zucchini
  • 2 yellow bell peppers
  • 2 tablespoons olive oil
  • 1 pint grape tomatoes
  • 2 cloves garlic, smashed
  • Coarse salt and ground pepper
Instructions:

Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.

Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.


Date Added:June 14, 2015
Classification:Side Dishes
Source:Everyday Food
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2015

 
Page 94

Sesame-Roasted Asparagus

Ingredients:
  • 36 asparagus spears
  • 1-1/2 tsp. dark sesame oil
  • 1 tsp. low-sodium soy sauce
  • 1/8 tsp. black pepper
Instructions:

Preheat oven to 450 degrees.

Snap off tough ends of the asparagus spears. Combine asparagus and the remaining ingredients in a jelly-roll pan, turning asparagus to coat.

Bake at 450 degrees for 10 minutes or until the asparagus is crisp-tender; turn once.


Date Added:December 03, 2002
Classification:Side Dishes
Source:Cooking Light
Meal:Dinner
Course:Side Dish
Preparation:

Roast

Notes:

2002, 2003, 2006, 2007, 2008

 
Page 95

Slow Cooker Pinto Beans (CP)

Ingredients:
  • 1 lb. dried pinto beans (2 1/2 cups), rinsed, picked over for tiny stones
  • 7-1/2 C water
  • 1 tsp. crushed red pepper
  • 2 tsp. salt
  • 1/4 tsp. black pepper
Instructions:

Put the beans, water, crushed red pepper, salt, and black pepper into the slow cooker and stir. Cover and cook on low until the beans are tender but not falling apart (7 to 9 hours). The time will vary depending on the size and age of the beans. Once cooked, turn off the slow cooker. If you leave the beans in the slow cooker for a while, they will continue to absorb the liquid as they cool, making them more tender and creamy.

To turn whole pintos into a healthy version of refried beans, sauté a little onion and garlic in olive oil until tender, add the beans and some of the cooking liquid, and cook for a few minutes. Then, mash with a fork or puree in a blender.


Date Added:October 19, 2017
Classification:Side Dishes
Source:Katie Morford
Meals:Lunch, Dinner
Course:Side Dish
Preparation:

Crockpot

Notes:

2017

 
Page 96

Spiced Fruit (CP)

Ingredients:
  • 1 can (20oz.) pineapple chunks, drained
  • 1 can (15.25oz.) sliced peaches, drained
  • 1 can (15.25oz.) sliced pears, drained
  • 1 can (11oz.) mandarin oranges, drained
  • 1 jar (10oz.) maraschino cherries, drained
  • 8 whole cloves
  • 2 cinnamon sticks (3in.)
  • 1/2 C packed brown sugar
  • 1/2 tsp. curry powder
  • 1 C white grape juice
Instructions:

In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose the seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and grape juice; pour over fruit.

Cook, covered, on low 3-4 hours or until heated through. Discard spice bag. Remove with a slotted spoon.


Date Added:November 04, 2016
Classification:Side Dishes
Source:Taste of Home
Meals:Breakfast, Brunch
Course:Side Dish
Preparation:

Crockpot

Notes:

2016

 
Page 97

Zucchini with Parmesan

Ingredients:
  • 4 medium zucchini
  • 1 Tbs. olive oil
  • 1 large yellow onion, cut in half and sliced 1/2-inch thick
  • 1 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 C freshly grated Parmesan cheese
Instructions:

Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat olive oil in a large (12-inch) sauté pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add the zucchini, salt and pepper to the pan to cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and serve immediately.


Date Added:November 01, 2005
Classification:Side Dishes
Source:Barefoot Contessa
Meal:Dinner
Course:Side Dish
Preparation:

Stovetop

Notes:

2005