Archive for the ‘SIDES’ Category
Peaches & Plums
July 8, 2021 Lee
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Peaches & Plums

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this once so I asked for the recipe. This is a simple recipe but the flavor is excellent, and is also a modified Weight Watchers recipe. I don't remember the amount of servings so I will determine this when I make this myself. Full credit for this dish goes to my good friend, Julie Brown. Enjoy!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Side Dish
Servings 0

Ingredients
  

  • 2 shallots, minced
  • 2 spring onions, sliced
  • 1 clove garlic, minced
  • 3-4 peaches, pitted, cut into wedges
  • 2-3 plums, pitted, quartered

Instructions
 

  • In a non stick pan on medium heat, sauté the shallots, spring onion, and garlic until fragrant.
  • Add the plums and peaches, cook them through halfway, season with salt.
  • Serve as a side dish with any main dish. Enjoy.
SIDES
Mexican Deviled Eggs II
June 21, 2021 Lee
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Mexican Deviled Eggs II

Lee
I like hard boiled eggs and I love deviled eggs, and this is the less fancy version but just as tasty. Although this is low cost, there is shortcuts for even greater savings. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 hard boiled eggs, chicken, peeled, Shortcut
  • 2 teaspoons salsa, heaping, Shortcut
  • sour cream, as needed, Shortcut
  • 2 teaspoons taco seasoning mix, rounded, and as needed, Shortcut

Instructions
 

  • Cut the cooled and peeled eggs in half, remove the yolks to a small mixing bowl and place the whites on a serving tray or plate.
  • Mash the yolks with a fork then add the salsa, 1 heaping tablespoons of sour cream, and the taco seasoning, mix together, mixture will be a little dry. Mix in a teaspoon or so of sour cream until mixture consistency you desire.
  • Spoon or pipe the mixture into the egg whites.
  • Sprinkle each egg with a little taco seasoning. Cover the eggs and chill them in the fridge until you serve. Enjoy.

Notes

This version has been tested with chicken eggs only, but duck eggs should work equally as well.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Taco Seasoning Mix, Sour Cream, Salsa.
Variant: 1. Use hard boiled quail eggs for tiny versions of this recipe.
EGGS - ALL,Eggs - Chicken,Eggs - Duck,SIDES
Mushroom Stuffing
June 10, 2021 Lee
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Mushroom Stuffing

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 154.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • ½ cup butter, and as needed, (1 stick / ½ block)
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup fresh mushrooms, sliced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • Bread Option
  • ¼ cup fresh parsley, chopped
  • Seasoning Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken & mushroom soup

Liquid - Use 1 Item

  • milk
  • water
  • apple juice
  • chicken broth, Shortcut

Bread - Use 1 Item

  • 1 loaf white bread, cubed, (1 lb / 454 g)
  • 8 cups cornbread, coarsely crumbled
  • 1 loaf raisin bread, cubed, (1 lb / 454 g)
  • 1 loaf whole wheat bread, cubed, (1 lb / 454 g)

Seasoning - Use 1 Item

  • 2 teaspoons rubbed sage
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon yellow curry powder
  • 1 teaspoon dried tarragon, crushed

Instructions
 

  • Once the vegetables and bread is prepped, preheat your oven to 180° C (350° F) and grease with butter a 2 quart casserole.
  • Melt the ½ cup of butter in a large non stick pan, when hot, add celery, onion, and mushrooms. Cook, stirring often, until celery and onion are tender and mushrooms are cooked down. Remove from heat.
  • Stir in the Soup and Liquid Options, mixing well.
  • In a large mixing bowl, toss together the Bread and Seasoning Options and the parsley.
  • Pour the vegetable mixture into bread, toss to mix well.
  • Turn bread mixture into the prepared casserole.
  • Bake uncovered for 45 minute or until golden brown.
  • Serve as a side dish with any main dish. Enjoy.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Chicken Broth (Pressure Cooker).
SIDES
Spanish Rice
June 10, 2021 Lee
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Spanish Rice

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 153.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Side Dish
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • Meat Option
  • ½ cup onion, diced
  • Vegetable Option
  • 1 clove garlic, minced
  • 1 cup dry white rice
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup salsa, Shortcut
  • 1¼ cups water

OPTIONS

Meat - Use 1 Item

  • 5 slices bacon, diced
  • 5 links pork sausage, sliced
  • ½ cup cooked ham, diced, plus 2 tablespoons vegetable oil
  • 5 hot dogs, sliced, plus 2 tablespoons vegetable oil

Vegetable - Use 1 Item

  • ½ cup green bell pepper, diced
  • ½ cup celery, diced plus leaves for additional flavor
  • 1 can green chilies, diced, drained, (4 oz / 113 g)
  • ½ cup carrot, diced

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque
  • condensed tomato soup, Shortcut
  • condensed tomato rice soup

Instructions
 

  • Heat a large non stick pan on medium heat, when hot, add the Meat Option and cook until lightly browned.
  • Stir in the onion, Vegetable Option, and garlic, cook until vegetables are tender, stir occasionally.
  • Preheat your oven to 180° C (350° F).
  • Stir in the dry rice and cook until slightly browned, stir often, then remove from heat.
  • Stir in the Soup Option, salsa, and water and mix together well.
  • Pour into a 2 quart casserole.
  • Cover and bake for 40 minutes or until rice is tender, stirring once halfway through cooking.
  • Serve as a side dish, enjoy.

Notes

Shortcuts: Salsa, Condensed Tomato Soup.
SIDES
Vegetable Pancakes
June 10, 2021 Lee
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Vegetable Pancakes

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 152.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 4 cups Vegetable Option, shredded
  • ½ cup onion, finely diced
  • 1 egg, beaten
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil, and as needed
  • ½ cup sour cream, Shortcut
  • Seasoning Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of onion soup

Vegetable - Use 1 Item

  • zucchini
  • sweet potatoes, peeled
  • potatoes, peeled

Seasoning - Use 1 Item

  • ¼ teaspoon yellow curry powder
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons fresh chives, chopped

Instructions
 

  • In a large mixing bowl, add â…“ cup of the Soup Option, and all of the Vegetable Option, onion, egg, and flour. Stir to combine. Set aside for 15 minutes.
  • Heat the oil in a large non stick pan on medium low heat, when hot, drop the vegetable mixture by rounded tablespoons, making 4 'pancakes' at a time. Flatten with a spatula or spoon to make about 2½ circles.
  • Fry until golden brown on the bottom, turn once until the other side is nicely browned, remove and drain on paper towels. Repeat with remaining mixture and add and heat additional oil as needed.
  • In a small saucepan on medium heat, mix together the remaining Soup Option, sour cream, and Seasoning Option until smooth, stir occasionally.
  • Serve pancakes with sauce as a side dish, enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup, Sour Cream.
SIDES
Savory Pilaf
June 10, 2021 Lee
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Savory Pilaf

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 150.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 cup Vegetable Option
  • ½ cup spring onion, sliced
  • 1 clove garlic, minced
  • 1 cup Grain Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¾ cup water
  • Seasoning Option
  • 2 tablespoons fresh parsley, chopped

OPTIONS

Vegetable - Use 1 Item

  • carrot, shredded
  • green bell pepper, or red, diced
  • tomato, diced
  • celery, diced

Grain - Use 1 Item

  • dry white rice
  • dry brown rice
  • dry pearl barley
  • dry bulgur wheat

Soup - Use 1 Item

  • condensed chicken gumbo
  • condensed French onion soup
  • condensed beef broth
  • condensed chicken broth

Seasoning - Use 1 Item

  • ¼ teaspoon dried marjoram, crushed
  • ¼ teaspoon yellow curry powder
  • ¼ teaspoon dried oregano, crushed
  • ½ teaspoon rubbed sage

Instructions
 

  • To a 3 quart saucepan on medium heat, melt the butter then add the Vegetable Option, spring onion, and garlic. Cook until the vegetable is tender. stir occasionally.
  • Stir in the Grain Option and cook for about 5 minutes, stir occasionally.
  • Stir in the Soup and Seasoning Options and the water. Bring to a boil then reduce to low and cover.
  • Simmer until grain is tender; about 25 minutes for white rice, 50 minutes for brown rice, 1 hour for pearl barley, 15 minutes for bulgur wheat. Stir occasionally while it is simmering. Add additional water if mixture appears dry.
  • When the grain is tender, give it a stir, sprinkle with parsley.
  • Serve and enjoy as a side with any main dish.
SIDES
Gnocchi
June 9, 2021 Lee
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Gnocchi

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 149.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Side Dish
Cuisine Italian
Servings 6 servings

Equipment

  • Pastry Bag (with ¾ inch round tip)
  • Oven
  • Baking Pan (7x11 inch)
  • Wooden Spoon

Ingredients
  

  • 1 cup milk
  • ½ cup butter, (1 stick / ½ block)
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • ½ cup Cheese Option, shredded
  • ¼ cup Parmesan cheese, grated
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Liquid - Use 1 Item

  • 1 cup half and half cream
  • ½ cup dry white wine, plus ½ cup milk
  • 1 cup evaporated milk
  • ½ cup beer, plus ½ cup water

Cheese - Use 1 Item

  • Swiss cheese
  • Gruyere cheese
  • American cheese
  • Sharp Cheddar cheese

Garnish - Use 1 Item

  • paprika
  • ground nutmeg
  • toasted sesame seeds
  • fresh parsley, chopped

Instructions
 

  • To a 2 quart saucepan, heat the milk and butter on medium heat. When mixture boils reduce heat to low.
  • Use a wooden spoon and stir in the flour all at once, stir until mixture pulls away from the sides of the saucepan. Remove from heat.
  • Stir in the eggs one at a time, beat after adding each egg. Cover the saucepan and set aside to cool slightly.
  • In a separate 2 quart saucepan, add 3 cups of water and bring to a boil, then reduce heat to low.
  • Fill a pastry bag with the dough fitted with a ¾ inch round tip. Squeeze dough out the tip above the simmering water and use a knife to cut the dough into 1 inch lengths into the water Only add about â…“ of the dough at a time so you do not overcrowd the saucepan.
  • Simmer gnocchi for about 3 minutes or until pieces float to the surface of the water, indicating they are done. Remove with a slotted spoon to a 7x11 baking pan. Repeat with remaining dough.
  • Preheat your oven to 180° C (350° F).
  • In another 2 quart saucepan, add the Soup and Liquid Options, and place on medium heat, stir constantly until hot.
  • Stir Cheese Option into the sauce, stir until melted in and heated through.
  • Pour sauce evenly over the gnocchi in the baking pan.
  • Sprinkle with the Parmesan Cheese then the Garnish Option.
  • Bake for 30 minutes or until bubbly.
  • Serve as a side with any main dish. Enjoy.

Notes

Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
SIDES
Macaroni & Cheese
June 4, 2021 Lee
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Macaroni & Cheese

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 148.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This is an excellent mac and cheese, highly recommended! I made the version with mushroom soup, milk, Cheddar, and potato chips on 29 May 2023, family and I loved this! Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Casserole (1½ quart)
  • Oven

Ingredients
  

  • 1½ cups dry macaroni
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¾ cup Liquid Option
  • 1 teaspoon prepared yellow mustard
  • ¼ teaspoon black pepper
  • 2 cups Cheese Option, shredded, divided, (8 oz / 226 g)
  • Topper Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Liquid - Use 1 Item

  • milk
  • water
  • evaporated milk
  • tomato juice

Cheese - Use 1 Item

  • Cheddar cheese
  • American cheese
  • Swiss cheese
  • Monterey Jack cheese

Topper - Use 1 Item

  • 1 cup French fried onions, Shortcut
  • 1 cup potato chips, coarsely crushed, (85 g bag for Thailand)
  • ¼ cup breadcrumbs, mixed with 1 tablespoon melted butter
  • 1 medium tomato, sliced

Instructions
 

  • Heat a pot of salted water to a boil, add macaroni and cook until just nearly tender. Drain.
  • While the macaroni is cooking, to a 1½ quart casserole, add the Soup and Liquid Options as well as the mustard and black pepper, and mix together.
  • Preheat your oven to 180° C (350° F).
  • Add the drained macaroni and 1½ cups of Cheese Option to the casserole and mix in.
  • Bake for 25 minutes or until hot, remove and stir. Top with remaining ½ cup Cheese Option and the Topper Option.
  • Bake for additional 5-10 minutes or until the cheese melts.
  • Serve as a side with any main dish, enjoy.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, French Fried Onions. 
#1 Go-To Recipes,Pasta - Mac & Cheese,SIDES
Cheesy Noodles
June 3, 2021 Lee
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Cheesy Noodles

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 147.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 226 grams dry egg noodles, (8 oz)
  • ¼ cup butter, (½ stick / ¼ block)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Cheese Option
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of onion soup
  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of chicken & mushroom soup

Liquid - Use 1 Item

  • ¾ cup milk
  • ¾ cup evaporated milk
  • ¾ cup half and half cream
  • ¾ cup sour cream, plus ¼ cup milk, Shortcut

Cheese - Use 1 Item

  • ½ cup Parmesan cheese, grated
  • ½ cup Romano cheese, grated
  • ½ cup Gruyere cheese, grated
  • 1 cup Cheddar cheese, shredded

Garnish - Use 1 Item

  • Parmesan cheese, grated
  • poppy seeds
  • fresh parsley, chopped
  • pitted ripe olives, sliced

Instructions
 

  • Heat a pot of salted water to a boil, add the egg noodles and cook until tender. Drain noodles and return to the pot and mix with the butter.
  • While the noodles are cooking, to a medium mixing bowl, add the Soup, Liquid, and Cheese Options and stir together.
  • Stir the soup mixture into the buttered egg noodles. Place pot with noodles on medium heat, stir constantly until mixture is heated through.
  • Pour into a serving dish, sprinkle with Garnish Option.
  • Serve as a side dish, enjoy.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Sour Cream.
SIDES
Stuffed Vegetables
June 2, 2021 Lee
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Stuffed Vegetables

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 146.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • Vegetable Option
  • 3 slices bacon, diced
  • 1½ cups mushrooms, chopped
  • ½ cup spring onion, sliced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup whole kernel corn, fresh or frozen
  • Cheese Option
  • ¼ cup milk
  • ¼ teaspoon Herb Option, crushed
  • paprika, for garnish

OPTIONS

Vegetable - Use 1 Item

  • 3 zucchini, halved lengthwise
  • 3 green bell peppers, halved lengthwise
  • 6 medium tomatoes, remove a ½ inch slice from top of each

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Cheese - Use 1 Item

  • ½ cup Swiss cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • ½ cup Sharp Cheddar cheese, shredded

Herb - Use 1 Item

  • dried tarragon
  • dried summer savory
  • dried basil

Instructions
 

  • Remove seeds and pulp from Vegetable Option leaving ¼ inch thick shell.
  • Heat a large non stick pan with 1 inch of water on medium heat, bring to a boil.
  • For the zucchini or peppers, cook those in the boiling water for 2 minutes to soften them, drain well, and discard water.
  • For the tomatoes, simply invert them on paper towels after they have been scooped out, to let them drain.
  • Use the same pan on medium heat and cook the bacon until crispy, remove with a slotted spoon to leave the fat in the pan, and drain the bacon on paper towels.
  • To the bacon fat, add the mushrooms and spring onion, cook until tender, stirring occasionally. Remove pan from heat.
  • To the pan, stir in ½ cup of the Soup Option plus the corn and Cheese Option, and the drained bacon as well.
  • Preheat your oven to 180° C (350° F) and get out a 9x13 inch baking pan. Arrange the vegetable shells in the baking pan.
  • Spoon the mixture from the pan into the shells.
  • Bake the shells for 20 minutes or until heated through and hot.
  • While the shells are baking, in small saucepan on low heat, mix together the remaining Soup Option, milk, and Herb Option, until just hot, stirring occasionally, to make the sauce.
  • When the stuffed vegetables come out of the oven, place on a serving tray, spoon sauce over vegetables, garnish with a sprinkle of paprika.
  • Serve as a side dish, enjoy.

Notes

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
SIDES