Side Dish Recipes

Discussion in 'Holiday Cooking' started by Gingerbug, Jul 15, 2008.

  1. Gingerbug

    Gingerbug Administrator

    Post all side dish recipes in this thread please!!! :grin:
  2. Gingerbug

    Gingerbug Administrator

    Holiday Cranberry Chutney

    Submitted by: Cheryl Lottman
    Rated: 5 out of 5 by 14 members Prep Time: 5 Minutes
    Cook Time: 15 Minutes Ready In: 20 Minutes
    Yields: 12 servings

    "A chunky chutney like this one makes a great gift for friends and neighbors. I give them the chutney in a decorated jar with a package of cream cheese and a box of crackers. It makes a lovely snack and is just as good alongside a main dish. --Cheryl Lottman Stillwater, Minnesota"
    1 (12 ounce) bag fresh or
    frozen cranberries
    1 1/4 cups sugar
    3/4 cup water 1 large cooking apple, chopped
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground cloves

    1. In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely.
    2. Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.
  3. Gingerbug

    Gingerbug Administrator

    Sweet Potato Cranberry Bake
    Submitted by: Jill Doyle
    Rated: 5 out of 5 by 11 members Prep Time: 50 Minutes
    Cook Time: 40 Minutes Ready In: 1 Hour 30 Minutes
    Yields: 6 servings

    "In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to."
    4 large sweet potatoes
    2 cups fresh or frozen
    1/2 cup packed brown sugar
    2 tablespoons butter or
    margarine, melted
    1/2 cup orange juice TOPPING:
    1/2 cup chopped walnuts
    1/4 cup packed brown sugar
    1/2 teaspoon ground cinnamon
    3 tablespoons cold butter or

    1. Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until tender. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top.
    2. Cover and bake at 350 degrees F for 30 minutes. In a bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, 10 minutes longer or until topping is golden brown.
  4. Gingerbug

    Gingerbug Administrator

    Cranberry Corn Bread
    Submitted by: Sylvia Gidwani
    Rated: 5 out of 5 by 6 members Prep Time: 15 Minutes
    Cook Time: 40 Minutes Ready In: 55 Minutes
    Yields: 9 servings

    "During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries."
    1/2 cup butter, softened
    1 cup sugar
    2 eggs
    1 1/2 cups all-purpose flour
    1 cup cornmeal 2 teaspoons baking powder
    1/2 teaspoon salt
    1 1/2 cups buttermilk
    1 cup cranberries, halved

    1. In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries.
    2. Transfer to a greased 9-in. square baking pan. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
  5. Gingerbug

    Gingerbug Administrator

    Fancy Brussels Sprouts
    Submitted by: Dorothy Anderson
    Rated: 4 out of 5 by 2 members Prep Time: 15 Minutes
    Cook Time: 10 Minutes Ready In: 25 Minutes
    Yields: 6 servings

    "This is a simple and tasty way to dress up brussels sprouts for the holidays. The parsley, sugar and crisp water chestnuts make the sprouts fresh tasting and festive looking. -Dorothy Anderson, Ottawa, Kansas"
    1 cup water
    1/4 cup minced fresh parsley
    1 teaspoon sugar
    1/2 teaspoon salt
    4 cups Brussels sprouts, halved
    1 (8 ounce) can water
    chestnuts, drained and diced
    1 tablespoon butter or

    1. In a saucepan over medium heat, bring water, parsley, sugar and salt to a boil. Add brussels sprouts. Cover and simmer for 6-8 minutes or until tender; drain. Add water chestnuts and butter; heat through.
  6. Gingerbug

    Gingerbug Administrator

    Submitted by Lana

    Sweet Potato Casserole

    40-oz. can sweet potatoes, drained
    3/4 cup sugar
    2 eggs, beaten
    1/3 cup evaporated milk
    1/4 cup margarine, melted
    1 teaspoon vanilla extract
    Mash sweet potatoes: blend in remaining ingredients. Spread into a buttered 13X9" baking dish. Spread topping over top: bake at 300 degrees for 35 minutes. Serves 8 to 10.

    1/3 cup margarine, melted
    1 cup brown sugar, packed
    1/2 cup all-purpose flour
    1 cup nuts, chopped
    Blend together margarine, sugar and flour: add chopped nuts and stir.
  7. Gingerbug

    Gingerbug Administrator

    Sumitted by Lana;

    Cauliflower Casserole

    1/2 cup butter, melted
    20-oz. package frozen cauliflower flowerets, thawed
    1/4 lb. pasteurized processed cheese spread, cubed
    1/2 cup milk
    salt to taste
    1/2 sleeve round buttery crackers, crushed

    Layer butter, cauliflower and cheese in a 2-quart casserole dish. Pour milk over cheese: sprinkle with salt and cracker crumbs. Bake, covered at 375 degrees for 45 minutes. Serves 4 to 6.
  8. Gingerbug

    Gingerbug Administrator

    Submitted by Electra

    Honey Roasted Parsnips with Pie D'Angloys Dip

    Serves 4
    2 parsnips
    3 tbsp honey
    1 pack parsnip crisps
    1 whol 'pie D'angloys' cheese

    Preheat oven to 200 degrees c, gas 6.
    Peel the parsnips and quarter them.
    place the quarters on a baking tray and roast in the oven for 20 minutes,
    Then cover the parsnips with the honey and roast for a further 5 minutes.
    To serve, stack the parsnips on a plate scattered with the parsnip crisps.
    Using spoons dipped in hot water, scoop out the Pie D'Angloys in four portions and arrange on a platter around the parsnips.

  9. Gingerbug

    Gingerbug Administrator

    Submitted by Ahorsesoul

    Jelly Beans

    2 - 10 oz frozen lima beans, cooked 5-7 minutes
    1/4 lb butter
    1/2 cup sugar
    1/2 cup water

    Mix the butter, sugar and water together in a pot.
    Bring to a boil and simmer until thick and creamy (about 10 minutes)
    Toss in lima beans
    Over medium heat stir until most of the syrup has disappeared

    I personally use less sugar. Then I use a less water and just add water if needed
    during the cooking.

    Kids who won't let a lima bean pass their lips love this because of the name. First time you serve it
    just tell the kids they are not old enough to like these beans.
  10. luludou

    luludou Well-Known Member

    Green bean Casserole (crockpot) since we don't have onion rings in a can in stores around here.... this recipe looks good!

    About 6 cups fresh trimmed and cut green beans OR 2
    16-ounce packages frozen cut green beans
    4 to 6 medium red-skinned potatoes, sliced about 1/4"
    1 large onion, sliced
    1 tsp dried dill weed
    1 tsp salt
    1/2 tsp pepper
    1 can cream of chicken soup or other cream soup,
    1 Tbs butter

    Spray the pot with cooking spray or lightly grease withbutter. Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. Dot with butter, about 1 tablespoon total, and add about 2 tablespoons of water. Cover and cook on HIGH for 4 hours (LOW about 8 hours). Stir in soup or sauce; turn to LOW and cook an additional 30 minutes. Serves 6 to 8.

    Optional: Add bits of cooked bacon for extra flavor.
  11. teachermomof2

    teachermomof2 Santa's Elves

    Pasta with Garlic Butter

    Pasta with Garlic Butter

    1 cup (2 sticks) butter
    1/8 cup white wine
    1 tablespoon freshly squeezed lemon juice
    2 to 3 cloves garlic, minced
    1/16 teaspoon pepper
    1/16 teaspoon garlic salt
    1 tablespoon freshly chopped chives
    11/2 pounds fresh angel hair pasta, cooked
    Parmesan cheese to garnish

    Melt butter in medium saucepan. Add all remaining ingredients except cheese and pasta and heat through. Ladle over warm fresh pasta. Garnish with cheese. Makes 8 servings.

    Enjoy! Lisa
  12. AuntJamelle

    AuntJamelle Well-Known Member

    Here is DH's favorite veggie recipe, although finding decent fresh asparagus can be a trick when it is not in season...

    Roasted Asparagus with Balsamic Browned Butter


    1 bunch fresh asparagus, trimmed
    Cooking spray
    Kosher salt and pepper to taste
    2 tablespoons butter
    1 tablespoon soy sauce
    2 teaspoons balsamic vinegar


    Preheat oven to 400 degrees F. Arrange the asparagus on a baking sheet. Coat with cooking spray and season with sea salt and pepper.

    Bake asparagus 12 minutes in the preheated oven, or until tender.

    Meanwhile, melt the butter in a saucepan over medium heat. Do not stir, just give the pan a little shake now and then until the butter starts to brown.

    Remove from heat and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
  13. Ahorsesoul

    Ahorsesoul Santa's Elves

    Both of these sound so good and I just ate!
  14. StressLess

    StressLess New Member

    Found Great Mashed Potato Recipe in Circular

    Make-Ahead Party Mashed Potatoes


    No-Stick Cooking Spray
    7 1/2 cups water
    12 tablespoons (1 1/2 sticks) unsatled butter
    2 teaspoons garlic salt
    2 teaspoons onion salt
    2 (8oz.) packages cream cheese, cubed and softened
    1 (12 oz.) can evaporated milk
    1 (16 oz.) container sour cream
    1 (15.3 oz) package Instant Mashed Potatoes (9 cups)
    Cooked bacon, chopped (optional)
    Chopped fresh parsley (optional)

    1. Heat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven or saucepan. Remove from heat. Add cream cheese, evaporated milk and sour cream, stirring until cream cheese is dissolved.

    2. Stir in potato flakes, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.

    3. Sprinkle with paprika and bake 1 hour or until bubbling around edges and golden brown. Top with chopped bacon and parsley, if desired.

    Make-Ahead instructions:
    Before baking, potato mixture can covered and stored in the refrigerator up to 48 hours. Remove from refrigerator, sprinkle with paprika and bake as directed.
  15. missjane

    missjane Well-Known Member

    Green Bean Casserole (not your average run-of-the-mill green bean casserole)

    1/2 stick butter
    1 cup diced onion
    2 cans cream of mushroom soup
    2 teaspoons soy sauce
    1/2 pound cheddar cheese, grated (I like to use sharp)
    dash of Tabasco
    1/8 teaspoon black pepper
    1 can water chestnuts, sliced
    2 quarts green beans, drained
    1 small can French fried onion rings

    Saute' onion in butter. Combine soup, soy sauce, and cheese in a meduim sauce pan. Add onion. Heat over medium heat until cheese melts, stirring constantly. Add Tabasco and pepper. Layer beans, water chestnuts, and sauce ending with sauce in a 9x13 pan. Bake 30 minutes at 350 degrees. Top with French Fried Onion Rings and bake an additional 10 minutes.
    Last edited: Oct 26, 2012
  16. missjane

    missjane Well-Known Member

    I wasn't sure if this should be a side dish or main dish. At our house, it's a side dish during the holidays. It's pretty at Christmas if you use red and green bell pepper (or even some yellow thrown in).

    Plantation Shrimp with Rice

    2 tablespoons butter
    ¾ cup chopped onion
    ¼ cup bell pepper
    1 lb. ****ake mushrooms, sliced
    1/8 teaspoon black pepper
    ½ teaspoon salt
    ¼ teaspoon garlic powder
    2 bay leaves
    2 lb. raw shrimp
    2 cups cooked rice

    Saute’ onion, bell pepper, and mushrooms with butter until vegetables are just tender. Add pepper, salt, garlic powder, bay leaves, and shrimp. Cook over medium heat stirring constantly until shrimp turn pink. Add warm rice. Mix. Let sit five minutes. Remove bay leaves; serve.

  17. AuntJamelle

    AuntJamelle Well-Known Member

    Roasted Butternut Squash with Kale and Almond Pecan Parmesan

    This is a tried and true keeper that is part of regular meal rotation and special enough for company and/or holiday meals...

    Roasted Butternut Squash with Kale and Almond Pecan Parmesan

    0.9 kg -1.13 kg (2-2.5 pound) butternut squash
    2 lg. cloves garlic, minced
    2-3 tbsp finely chopped fresh parsley
    1/2 tbsp extra virgin olive oil
    1/2 tsp fine grain sea salt
    1 cup de-stemmed and roughly chopped Lacinato kale (Optional, I've made with and without - both are very good!)

    Almond Pecan Parmesan
    • 1/4 cup almonds*
    • 1/4 cup pecans
    • 1 tbsp Parmesan Cheese
    • 1/8th tsp fine grain sea salt
    • 1 tsp extra virgin olive oil

    1. Preheat oven to 400F and lightly grease a casserole dish with oil.
    2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.
    3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.
    4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.
    5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.
    6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!
  18. Stella Bahl

    Stella Bahl New Member

    Artichoke Leaf Pasta with Leek ‘Carbonara’

    This handmade artichoke leaf pasta tastes just as good as it looks! Here we have paired it with leeks, toasted breadcrumbs and Pecorino.

    Ingredients for 4 people:

    - 400g Artichoke leaf pasta
    - 4 leeks
    - Chunk of old crusty bread
    - Pecorino cheese
    - Olive oil, salt and pepper to taste

    Method: ( see this recipe on - )

    Step 1. Whizz up the crusty bread in a food processor then toast the breadcrumbs in a pan.
    Step 2. Cut the leeks into thin rounds using both the white and green parts. Cook them gently a frying pan with a little olive oil, then season with salt and pepper. Add a little water if they seem dry.
    Step 3. Take half of the leeks and blend them with a spash of olive oil in the food processor. Leave the rest in the pan.
    Step 4. Meanwhile drain the ‘al dente’ artichoke leaf pasta that you have cooked in a large pan of salted water following the instructions on the packet. Add the pasta to the leeks you left in the pan and then afterwards mix in the blended leeks.
    Step 5. Serve with the toasted breadcrumbs sprinked on top with a generous handful of freshly grated pecorino cheese.

  19. AuntJamelle

    AuntJamelle Well-Known Member

    This is super simple but very good! Easy addition to weeknight meals but yummy enough to help round out a holiday meal with more veg!

    Parmesan Roasted Carrots


    • 4-5 cups baby carrots

    • 1/4 cup olive oil

    • 4 cloves (2 teaspoons) minced garlic

    • 3 Tablespoons grated parmesan cheese

    • 1 to 2 Tablespoons panko bread crumbs, optional

    • 3/4 teaspoon kosher salt, more to taste

    • 1/4 teaspoon ground black pepper, more to taste

    • Chopped parsley, optional

    Preheat oven to 400°F and line a baking sheet with foil. Spray with non-stick cooking spray.

    Place the olive oil, garlic, parmesan, bread crumbs, salt and pepper in a large zip top bag. Add the carrots and shake until they are well coated. Then spread out onto the prepared baking sheet.

    Bake for 20 - 25 minutes, or until tender. Toss with a spatula half way through.

    Remove from oven and serve immediately. Top with fresh parsley if desired.
    teachermomof2 likes this.
  20. hollyberry

    hollyberry Member

    California Casserole

    1 ( 16-20 oz) bag frozen California blend veggies
    1 small can cream of celery soup
    1/3 C. milk
    1(8 oz) pkg. shredded cheddar cheese

    Cook veggies just until tender and drain. Heat soup, milk, and cheese in saucepan until cheese melts. Pour over veggies in 2 quart round casserole dish. Bake at 350 degrees for 30 minutes.
    This is such an easy dish to put together. I make this every Easter, Thanksgiving, and Christmas. This dish gets at least "some" of my kids to eat their veggies! ;)
    AuntJamelle, GrammaDeb and luludou like this.

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