Thanksgiving Side Dishes -  Side Dishes (1240 views) Notify me whenever anyone posts in this discussion.Subscribe
 
From: Margie (ILovePhotos) Posted by hostDec-31 7:30 PM 
To: All  (1 of 579) 
 7.1 

Caesar Salad with Parmesan Chips

Good taste and an impressive presentation, this extraordinary Caesar salad offers both. Recipe by Chef Octavio Becerra.
Recipe Ingredients:
Parmesan Chips:
2 tablespoons water
2 teaspoons egg white
1/4 cup all-purpse flour
1 cup (3 ounces) grated Wisconsin Parmesan cheese
Herb Crouton:
1/3 cup extra virgin olive oil
1/3 cup melted butter
1 tablespoon each finely chopped Italian flat leaf parsley and thyme leaves
1 teaspoon freshly ground black pepper
1 brioche loaf, trimmed, cut into 2 1/2-inch cubes, hollowed as a doughnut
Caesar Dressing:
5 large cloves garlic, crushed
1/2 ounce pasteurized egg yolk product (equivalent of 1 egg yolk)
3 to 4 anchovy filets
1 teaspoon Dijon-style mustard
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
2 ounces grated Wisconsin Parmesan cheese
Salt and freshly ground black pepper
6 hearts of romaine lettuce
Cooking Directions:
1. For Parmesan Chips: In bowl, lightly whisk water, egg white and flour. Stir in Parmesan cheese. Spread cheese mixture in circular manner, creating disks on non-stick baking sheet. Bake at 325°F (160°C) for 25 minutes until golden brown. Remove. Cool chips on hard surface.
2. For Herb Crouton: Combine olive oil, butter, parsley, thyme and pepper. Lightly coat brioche doughnuts with mixture. Place on baking sheet. Bake at 325°F (160°C) for 25 minutes until golden brown. Keep warm.
3. For Dressing: Add garlic, egg yolk product, anchovies, mustard, vinegar, Worcestershire sauce and lemon to blender container. Puree several seconds. Slowly add olive oil in thin stream. Add water if necessary to thin. Pour into bowl. Add cheese, salt and pepper. Toss romaine hearts with dressing.
4. To Serve: Center crouton on plate. Stuff with dressed romaine leaves as in vase. Garnish with Parmesan chips.
Makes 8 servings.
Tip: You can use your favorite prepared Caesar dressing to speed preparation.

 

 

 

 
 Reply   Options 

 
From: Margie (ILovePhotos) Posted by hostDec-31 7:30 PM 
To: All  (2 of 579) 
 7.2 in reply to 7.1 

Onion and Turkey Lime Salad

Recipe Ingredients:
6 cups white or yellow onions, cut into narrow wedges
6 cups slivered sweet red peppers
1/4 cup vegetable oil
6 cups cooked turkey, shredded
1/4 to 1/2 cup tequila*
1 tablespoon grated lime peel
1 clove garlic, crushed
2 teaspoons ground cumin
1 1/2 teaspoons dried, crushed hot red peppers
1/4 cup lime juice, freshly squeezed
Lettuce
Sour cream (optional)
Cooking Directions:
1. Sauté onions and peppers in oil until tender.
2. Add turkey, tequila, lime peel, garlic, cumin and crushed pepper; heat thoroughly. Add lime juice and mix.
3. Cover and refrigerate.
4. Arrange 1 1/2 cups salad on lettuce-lined individual salad plates. Serve with sour cream.
Makes 6 servings.
*3 tablespoon frozen grapefruit juice concentrate may be substituted

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-31 7:33 PM 
To: All  (3 of 579) 
 7.3 in reply to 7.1 

Green Bean and Sweet Onion Salad

Warm, freshly steamed green beans and thinly sliced sweet onion are tossed in a sweet balsamic vinaigrette.
Recipe Ingredients:
1 1/2 pounds green beans, trimmed and cut into 1 1/2-inch pieces
1 Maui or Vidalia onion, halved and sliced thin
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 1/2 teaspoons packed brown sugar
Salt and freshly ground black pepper to taste
Cooking Directions:
1. On a steamer rack set over boiling water steam green beans, covered, until crisp-tender, about 4 minutes.
2. In a large serving bowl whisk together the oil, vinegar, brown sugar, salt and pepper. Add the warm beans and onion and toss to coat well.
Makes 6 servings.

 

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-31 7:33 PM 
To: All  (4 of 579) 
 7.4 in reply to 7.1 

Cilantro Pesto Pasta Salad

This make-ahead pasta salad is rich with cilantro flavor and color, and also sports pine nuts and black olives.
Recipe Ingredients:
1 pound rigatoni or other small pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed, loosely packed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
Salt and freshly ground pepper to taste
Cooking Directions:
1. Cook rigatoni according to package directions, drain well.
2. In blender container, blend oil, cilantro, garlic and oregano until smooth.
3. Toss pasta with dressing; toss in pine nuts and olives; season to taste with salt and pepper. Cover and refrigerate. Toss again before serving.
Makes 12 servings.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-31 7:35 PM 
To: All  (5 of 579) 
 7.5 in reply to 7.4 

Cherry Grilled Sweet Pepper Salad

Fresh cherry season is short and sweet, so don't let it pass by without trying this delicious grilled sweet pepper and onion salad with plump sweet cherries, dressed with a balsamic vinaigrette and fresh basil.
Recipe Ingredients:
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons finely chopped fresh basil leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups pitted Northwest fresh sweet cherries
1 cup thinly sliced sweet onion
2 each yellow and red sweet peppers, halved and seeded
Cooking Directions:
1. Combine balsamic vinegar, olive oil, garlic, basil, salt and ground pepper; mix well. Reserve about 3 tablespoons dressing for peppers. Toss cherries and onion in remaining dressing.
2. Brush peppers with dressing and cook on lightly oiled grill over medium heat 10 to 12 minutes. Turn and brush peppers with dressing halfway through grilling. Place in paper or plastic bag and close tightly; let stand 10 to 15 minutes.
3. Remove peppers from bag and peel off skin. Slice peppers into 1/2 inch strips and mix with cherry mixture.
Makes 4 servings.
Tips:
• To take to a picnic or barbecue, prepare dressing and marinate cherries and onion ahead. Drain off 2 to 3 tablespoons dressing to brush onto peppers when ready to grill peppers. Proceed per directions above to prepare salad.
• Grill peppers before grilling meat. Proceed per directions above.
• Salad may be added to sandwiches in place of relishes or pickles
• Peppers may be broiled 4 to 6 inches from heat until skin begins to char. Peel as above.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-31 7:36 PM 
To: All  (6 of 579) 
 7.6 in reply to 7.4 

Southern Cornbread Salad

Scrumptious Southern buttermilk cornbread is layered with pinto beans, cheddar cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn and a ranch-sour cream dressing. This salad is a huge hit at potlucks and buffet suppers.
Recipe Ingredients:
Cornbread:
1 tablespoon vegetable oil
3 cups buttermilk
2 large eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped jalapeno peppers
Salad:
1 package ranch style dressing mix
8 ounces (1 cup) sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar cheese
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1 (4-ounce) can diced green chile peppers
1 1/2 cups bacon pieces*
1 (15-ounce) can corn, drained
Cooking Directions:
1. For Cornbread: Preheat oven to 450°F (230°C). Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven.
2. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, backing soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.
3. For Salad: Combine ranch dressing mix, sour cream and mayonnaise and set aside.
4. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.
Makes 10 to 12 servings.
*Approximately 2 pounds of bacon, cooked and crumbled

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-31 7:36 PM 
To: All  (7 of 579) 
 7.7 in reply to 7.4 

Spinach Salad with Apples & Pecans

Sweet honey mustard dressing perfectly complements this easy spinach, apple and pecan salad.
Recipe Ingredients:
Dressing:
3 tablespoons olive or vegetable oil
1 tablespoon country-style Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
Salad:
4 cups spinach leaves, washed, trimmed
1 medium red apple, cored, sliced 1/8 inch
1/2 cup pecan halves
Cooking Directions:
1. Whisk together all dressing ingredients in small bowl.
2. Combine all salad ingredients in large bowl; toss with dressing to coat.
Makes 6 servings.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-31 7:36 PM 
To: All  (8 of 579) 
 7.8 in reply to 7.4 

Spicy Rice Salad with Tofu and Mango

Wholesome, good nutrition and great taste go hand-in-hand with this delicious, spicy melange of brown rice, seasoned tofu, roasted peanuts and sweet pieces of mango.
Recipe Ingredients:
1 cup uncooked brown rice
1/2 cup water
1/3 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
1/4 cup granulated sugar
1 (14-ounce) package firm tofu, drained and cut into 1-inch pieces
1 cup dry-roasted peanuts
1 large red bell pepper, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
1 large mango, peeled, pitted and cut into 1/2-inch pieces
1/2 cup chopped cilantro or parsley
3 tablespoons sesame oil
1 tablespoon MAGGI TASTE OF ASIA Chili Sauce
4 cloves garlic, crushed
1 teaspoon dried mustard
Cooking Directions:
1. Prepare rice according to package directions. Cool to room temperature.
2. Combine water, soy sauce and sugar in large saucepan. Add tofu. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook for about 10 minutes or until liquid is reduced to about 1/4 cup. Cool to room temperature.
3. Combine rice, peanuts, bell peppers, mango and cilantro in large bowl. Combine oil, chili sauce, garlic and mustard in small bowl. Stir into rice mixture. Stir in tofu and cooking liquid. Refrigerate for 1 to 2 hours.
Makes 6 servings.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-31 7:37 PM 
To: All  (9 of 579) 
 7.9 in reply to 7.4 

Spinach and Cheddar Salad

The classic spinach, red onion and bacon salad with a cheddar cheese twist and tossed in a red wine vinaigrette.
Recipe Ingredients:
1 (10-ounce) bag washed baby spinach leaves or torn spinach leaves
1 cup (4 ounces) shredded or finely-diced, smoked or sharp Wisconsin Cheddar Cheese
1/3 cup cooked and crumbled bacon
1/4 cup thin red onion rings or strips
1/4 cup thinly sliced radishes (optional)
1/3 cup bottled red wine or raspberry vinaigrette salad dressing
1 hard-cooked egg, chopped (optional)
1/2 cup herb or garlic croutons
Cooking Directions:
1. In a large bowl, combine spinach, cheese, bacon bits, red onion and, if desired, radishes.
2. Add dressing; toss well and transfer to serving plates.
3. Top with egg and croutons, if desired.
Makes 4 side dish or 2 main dish servings.

 

 

 

 
From: Margie (ILovePhotos) Posted by hostDec-31 7:37 PM 
To: All  (10 of 579) 
 7.10 in reply to 7.4 

Black Bean Salad

Spicy black bean and corn salad with avocado, tomato, green onions, bell pepper, jalapeño, cilantro, lime and garlic tossed with Italian dressing.
Recipe Ingredients:
1 (15-ounce) can black beans, drained
2 (15.25-ounce) cans yellow corn, drained
8 green onions, chopped
2 fresh jalapeño peppers, seeded, diced (use rubber gloves)
1 green bell pepper, seeded, chopped
1 avocado, peeled and chopped
1 (4-ounce) jar chopped pimentos, drained
3 to 4 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves, chopped
Juice of one lime
2/3 cup Italian dressing
Garlic powder, salt and pepper to taste
Cooking Directions:
1. In a large bowl, combine vegetable ingredients with Italian dressing.
2. Season with garlic, salt and pepper to taste, toss and refrigerate for 2 hours.
Makes 8 servings.

 

 

 

Navigate this discussion: 1-10 11-20 21-30 ... 551-560 561-570 571-579
Adjust text size:

Welcome, guest! Get more out of Delphi Forums by logging in.

New to Delphi Forums? You can log in with your Facebook, Twitter, or Google account or use the New Member Login option and log in with any email address.

Home | Help | Forums | Chat | Blogs | Privacy Policy | Terms of Service
© Delphi Forums LLC All rights reserved.