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    You are in: Home / Cookbooks / More and Merrier—Side Dishes
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    35 recipes in

    More and Merrier—Side Dishes

    [Cover photo by Debloves2cook.] Cooking for a crowd—one of a series of More and Merrier cookbooks, which also include Appetizers , Beverages , Breads , Breakfast , Desserts , Main Dishes , Salads & Relishes and Soup .
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    3 Reviews |  By Lennie

    Taken from Out of This World CookBook II. I have never tried this! I don't know if it's meant to be a main course on a buffet or for a large family, or just a meaty side dish -- so I'll categorize it as both.

    Recipe #23141

    5 Reviews |  By ms_bold

    From the December 2005 issue of Gourmet magazine. They state that these crisp, crunchy hors d'oeuvres are sure to turn heads at your next party.

    Recipe #146073

    2 Reviews |  By Rita~

    This is thick, hearty, sweet, and spicy comfort food feeds a crowd. Great for those outdoor parties.

    Recipe #134493

    6 Reviews |  By JustaQT

    This is so very delicious. Its always a favorite even if you don't like broccoli. Give it a try. You won't be sorry. My mother in-law gave this recipe to me and I can never make or eat enough of it.

    Recipe #81976

    Easy to prepare large veggie dish.

    Recipe #125314

    10 Reviews |  By Rita~

    I just love these sweet onions! I put them on grilled Portobello mushrooms, hamburgers, steaks, omelets and on grilled vegetable sandwiches.

    Recipe #51649

    Use your food processer on the carrots to speed things up. Serves 100

    Recipe #132100

    This makes two casseroles. I usually put one in the freezer for another time. A cheesy dish that kids seem to like.

    Recipe #79713

    Chipotle chilies pickled in brown sugar and vinegar. You can can these and give them as gifts, they go great with eggs or on sandwiches (tortas)

    Recipe #120552

    3 Reviews |  By LAURIE

    My family loves cheese potatoes!!! If you can't tell this is the 3rd cheese potato recipe I've posted. This by far is the easiest! My 17 year old makes this to take to all of her school banquets....its her favorite!

    Recipe #41209

    Great veggie dish for a large group.

    Recipe #125313

    3 Reviews |  By LAURIE

    My favorite recipe from my gramma. She always called it a souffle but it is more of a corn pudding. My kids request this especially at Thansgiving and Christmas turkey dinners, and they like it with butter melted on the top.

    Recipe #41863

    These are wonderful little nibblers for a potluck or buffet. They need to marinate 24 hours before serving, so plan accordingly. Best of all, they are cooked in the microwave!

    Recipe #78760

    I've had this recipe since 1968, cut from the local newspaper, and served at a large backyard party. It's been a favorite dish for many occasions, good for a buffet at home or to take to a potluck. You can easily halve this recipe for a smaller group.

    Recipe #91257

    This dish has been served to many a gathering.

    Recipe #137591

    A nest of confetti-colored vegetables and a honey-mustard glaze elevates a simple onion to a regal dish! This is courtesy of Vegetarian Times Cookbook.

    Recipe #58923

    A traditional dish from Cape Cod from an old cookbook that would have required long cooking on the stove. Nowadays, the crockpot would be the appliance of choice. Overnight soaking time not included. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

    Recipe #128940

    I decided to post this because none of the other Kim Chi recipes have a key ingredient that all Korean women I know use: pul, or rice water. I have made kim chee with many different Korean women who come from all over South Korea. I have never made Kim Chee the same way twice, even when I've made it more than once with the same woman. Like good Korean cooks, these women never measure, and I never have either, so the amounts listed are estimates. The taste buds are the ultimate judges, so taste a little of the Kim Chee before you've mixed it all up. Read the entire recipe for tips before buying ingredients. Good luck!

    Recipe #173218

    17 Reviews |  By Mirj

    This kugel involves some work, but it is worth it. I got it from one of my new cookbooks that promotes "new-ish Jewish" cuisine, combining traditional recipes with a modern slant. I usually make this when we have vegetarian guests. It makes a huge amount, so it's a good recipe to bring to potlucks or parties, and you will get all the ooohs and aaaahs when everyone sees the layers, and then again, when they taste a piece.

    Recipe #53220

    Saw these being made on and they looked very interesting. Inactive cooling time is an hour.

    Recipe #156314

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