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    You are in: Home / Cookbooks / Sides
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    Sides

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    My Mom has been making mac and cheese this way for as long as I can remember. It gets a cheesy crust on top that the family fights for.

    Recipe #371872

    Don't buy the tablets, use whats in your pantry! Glitter and tie-dyed eggs too! Use in recipe #153466 to make Cascarones. Cook time is drying time. Safe and natural for those of you who eat them easter morning!

    Recipe #160383

    Served mostly on holidays like Christmas or Easter when after all the preparation there is no cooking for three days.Preparation time does not include boiling the eggs.

    Recipe #363288

    I might be wrong about the amount for oil and vinegar, so add according to your taste. It goes with cold leftover meat.

    Recipe #363291

    Annie swore by Mazola oil... Annie is my mother; Her children all affectionately called her Annie. Eggplant was relatively inexpensive. It was used frequently in various Romanian recipes prepared in my home. I developed a taste for the eggplant's distinctive flavour and enjoy it to this day.

    Recipe #122686

    You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

    Recipe #54823

    1 Reviews |  By Molly53

    I found this recipe in the local paper.

    Recipe #309637

    From Splenda recipe book. (*Note: cooking time is marinating time)

    Recipe #399388

    This Cucumber Salad has been a hit everytime we bring them to a function.

    Recipe #70207

    Another recipe from Holland. There was only one resturant near "Drie Bergen" that made this and my Dad use to drive for miles to get some. Tastes a lot like the Japanese cucumber salad. Wonder where they got it? Or is it the other way around.

    Recipe #8468

    This is the best way to use up garden cucumbers. Cook time is the chill time.

    Recipe #116236

    Since I don't like salad dressing, I created this simple salad. Not only is it yummy but it is better for you since the only dressing it does have is the one it creates. After we finish eating the veggies, I like to strain the seeds out of the juice and use it as a salad dressing substitute on a green salad. Since you make it in a bowl with a sealable lid, it is great for picnics or potlucks. The prep time also includes refrigeration time.

    Recipe #28662

    When I arrived in Iceland, this was my DH’s 1st food request & I went thru a lot of RZ cucumber salad recipes to be sure it wasn’t a duplicate. Siggi & my sister named this because it was original w/me & because of my twissis internet identity. For best results, don’t make this a dy ahead, but do allow at least 2 hrs for the flavors to blend & the “cream” to develop from the finished ingredient mix. I promise you’ll like this. (Stated time does not include refrigeration time)

    Recipe #166973

    193 Reviews |  By Rita~

    This is a REFRESHING, tangy Salad--low in fat. If you want it creamy and not so low in fat, just add 2 tablespoons mayonnaise. Be sure to slice the cucumbers and onions very very thin! Serve as salad or top open faced sandwiches with it!

    Recipe #51721

    I really love Amish Macaroni Salad, and this is my favorite recipe for it. Amish Macaroni Salad is somewhat on the sweet side, so if you don't mind your salads sweet, I think you'll like it too. It's even better the next day, so if you can, let it sit overnight. I got the recipe from a Berk's County website a while back. NOTE: It does make a lot of salad, so if you wanted a smaller amount, it halves easily. Just use the 3 eggs chopped up and just garnish with paprika. Time does not including cooking the macaroni.

    Recipe #94164

    25 Reviews |  By Shae

    Whenever we go somewhere for a back yard BBQ, I am asked to bring my macaroni salad. I think the "secret" that makes this macaroni salad different from others is the mixture of miracle whip and mayo. You know, some people like mayo...some like miracle whip. This way, everybody is "half" pleased!! This is another one of my "throw together" recipes, so I have tried my best to give some type of measurements.

    Recipe #32378

    This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

    Recipe #49387

    1 Reviews |  By Risë

    This is so simple and quite tasty. I usually serve this warm as a side dish. The serving amount is based on the number of eggplants you use. (I found this recipe on Ethnic Grocer)

    Recipe #73403

    1 Reviews |  By Bec

    This medley of bell peppers, zucchini, eggplant, and red onion can be served on its own or as a side dish.

    Recipe #131084

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