Archive for the ‘SIDES’ Category
Sautéed Mushrooms & Onions
This is an excellent mushroom dish, I made this on 22 Dec 2021. Excellent flavor from the white wine and I used the cream option, which is perfect. Highly recommended. And there is two ways to prepare this.
Ingredients
- 3 tablespoons butter
- 1 large sweet onion, sliced ¼ inch thick slices
- 2 cloves garlic, minced
- ¼ cup dry white wine
- 340 grams fresh mushrooms, sliced in half or ½ inch slices for large, (12 oz)
- 1 tablespoon light soy sauce, (leave out if using the heavy cream)
- ½ tablespoon fresh parsley, chopped
Optional Ingredient
- heavy cream, as desired
Instructions
- For the mushrooms, use any you like that are fresh; Button, Straw, and Shiitake would be excellent in this. Oyster, King Oyster, Shimeji, White Crab or a mixed pack would be good choices as well.
- Melt the butter in a large non stick pan on medium heat, when hot, add the onion. Sauté until just softened.
- Add the garlic and mix in, cook until fragrant.
- Add the wine and increase heat to medium high, cook for about 3 minutes or until the wine is nearly evaporated.
- Add the mushrooms and soy sauce, sauté until the mushrooms are tender and cooked through, about 5 minutes or as needed.
- Remove from heat, stir in the parsley.
- Serve as a side dish with any main dish, enjoy.
Optional Method
- If you want to add heavy cream, just omit the soy sauce when adding the mushrooms, and when the mushrooms are tender and cooked through, stir in the cream as desired.
- Then remove from heat, stir in the parsley, serve and enjoy.
Mixed Vegetables with Quail Eggs
I was doing a search for recipes that use quail eggs and came across this recipe. I made this on 5 Nov 2021 and it is good! Well liked by my family as well. This will be a regular. Link to the Shortcut is listed in the Notes section.
Ingredients
- 4 tablespoons butter
- 6 cloves garlic, minced
- 4 cups frozen mixed vegetables, thawed
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1 cup whipping cream
- 20 hard boiled quail eggs, peeled, Shortcut
Instructions
- Heat the butter in a large non stick pan, when hot, add the garlic and sauté until lightly browned.
- Stir in the thawed mixed vegetables and cover. Cook for 5-7 minutes to steam them.
- Stir in the cream and eggs, cook for a few more minutes to heat the eggs through.
- Serve as a side dish with your favorite main dish, enjoy.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Broccoli Potato Topper
Only 3 ingredients. I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Microwave
Ingredients
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
- 4 hot baked potatoes, split
- 1 cup cooked broccoli florets, drained
Instructions
- Stir soup in the can until smooth. Place potatoes on a microwave safe plate, fluff potatoes with a fork and top with broccoli.
- Spoon soup over the potatoes.
- Microwave on High setting for 4 minutes or until hot.
- Serve as a side dish and enjoy.
Notes
Shortcut: Condensed Cheddar Cheese Soup.
Easy Cheese Fries
Only 2 ingredients. I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 bag frozen French fries, (32 oz / 2 lb / 907 g)
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
Instructions
- Bake the French fries according to package instructions.
- Push all the fries towards the center of the baking sheet. Stir soup in the can, then spoon over the fries.
- Bake for 3 minutes more or until the soup is hot.
- Serve as a side dish, and enjoy
Notes
Shortcut: Condensed Cheddar Cheese Soup.
Sour Cream Corn Bread
I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons bsaking powder
- ½ teaspoon salt
- 1 egg, beaten
- 1 cup sour cream, Shortcut
- ⅓ cup milk
- 2 tablespoons butter, melted
- 2 tablespoons pimento, diced
- 1 teaspoon dried minced onion
Instructions
- Preheat your oven to 200° C (400° F), get out a 8x8 inch baking pan and grease with butter or cooking spray.
- In a mixing bowl, add the first 5 ingredients, whisk together.
- Add remaining ingredients and mix until just moistened.
- Pour batter into the prepared baking pan.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cut into squares, serve, and enjoy.
Notes
Shortcut: Sour Cream.
Corn Casserole
I found this recipe on Instagram, made it on 10 Sep 2021, and my family loved this! Very easy to put together and excellent flavor. This will be a regular, and I will also test this with the variant, which is using fiesta corn. I did cut the recipe in half and a 8x8 inch baking pan is perfect for this.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2 cans whole kernel corn, (15 oz / 425 g each)
- 2 cans cream style corn, (15 oz / 425 g each)
- 2 sleeves saltine crackers, crushed
- 1 egg
- ¾ cup milk
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 180° C (350° F), Get out a 9x13 inch baking pan and grease with butter or cooking spray. Use an 8x8 inch baking pan if making half the recipe.
- In a large mixing bowl, add all ingredients. If making half the recipe, use 1 egg as stated.
- Mix together.
- Pour mixture into the prepared baking pan.
- Bake for 30 minutes.
- Serve as a side dish, enjoy.
Notes
Variant: 1. Use fiesta corn in place of the whole kernel corn.
Hot Corn Ring
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Ring Mold (5½ cup)
Ingredients
- 1 box Jiffy corn muffin mix, Shortcut
Instructions
- Preheat your oven to 200° C (400° F), grease a 5½ cup ring mold with butter or cooking spray.
- Prepare the corn muffin batter according to the package instructions.
- Pour into the prepared ring mold filling it ⅔ full.
- Bake for 18-20 minutes for a 5½ cup mold, or 25-30 minutes for a large mold.
- Unmold while hot by placing a warm plate on top and inverting the mold.
- Place a bowl that fits in the center of the ring, fill bowl with Creamed Turkey, Creamed Ham, or Chicken a la King.
Notes
Shortcut: Jiffy Corn Muffin Mix.
Used in Recipes Listed on this Site:
Parsley Rice Ring
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Ring Mold (5 cup)
Ingredients
- 4 cups hot cooked rice
- ⅔ cup parsley, finely chopped
- 3 tablespoons butter, melted
Instructions
- In a large mixing bowl, add all ingredients and mix together.
- Press into a 5 cup ring mold.
- Unmold right after packing it, onto a warmed serving plate.
- Place a bowl, that fits the center of the ring, into the center.
- Fill bowl with your prepared dish. Serve and enjoy.
Notes
Used in Recipes Listed on this Site:
Confetti Rice Ring
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Ring Mold (5½ cup)
Ingredients
- 4 cups hot cooked rice
- 2 cups frozen peas, cooked, drained well
- 3 tablespoons pimento, diced
- 2 tablespoons butter, melted
Instructions
- In a large mixing bowl, add all ingredients and mix together.
- Press into a 5½ cup ring mold.
- Unmold right after packing it, onto a warmed serving plate.
- Place a bowl, that fits the center of the ring, into the center.
- Fill bowl with your prepared dish. Serve and enjoy.
Notes
Used in Recipes Listed on this Site:
Onion Biscuits
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. These can be prepared as a side dish or as a topper on a casserole.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 tablespoon butter
- ¾ cup onion, finely diced
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon celery seed
- ¼ cup vegetable shortening
- 1 egg, slightly beaten
- ⅓ cup milk
Instructions
- Melt the butter in a non stick pan, when hot, add the onion, cook until just tender. Drain excess liquid. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the celery seed.
- Cut in the shortening until mixture resembles coarse crumbs.
- Stir in the onion.
- In a small bowl, mix together the egg and milk.
- Pour the milk mixture all at once into the flour mixture.
- Stir with a fork until just combined or the dough follows the fork.
- Turn out onto a lightly floured surface and kneed or 30 seconds.
- Roll out to ½ inch thick, cut with a biscuit cutter or a doughnut cutter.
- Place biscuits on a hot casserole before it goes in a hot oven (230° C / 450° F) OR place on a baking sheet, and bake for 10-15 minutes or until golden brown and done.
- Serve and enjoy.
