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    You are in: Home / Cookbooks / 37. OAMC - Side Dishes (to try)
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    39 recipes in

    37. OAMC - Side Dishes (to try)

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    4 Reviews |  By Tish

    A way to use bulk yams or sweet potatoes when you can get them for a good price. You can do with or without orange rind.

    Recipe #109548

    This is a wonderful alternative to stuffing a turkey, the advantage of this recipe is that you can totally prepare the balls a day in advance and they freeze wonderful after baking that is if you have any left which you probably won't lol! --- I sometimes add in some finely crumbled cooked sausage meat or cooked crumbled bacon and chopped cranberries to these, I find that a 1-pound loaf of 2-3 day old bread is just the perfect amount to use for this recipe, although you might have a cup or more left over, I slice the bread into about 1-inch cubes --- don't wait until the holidays to make these they are a wonderful change from potatoes and *SO* good! :)

    Recipe #65208

    2 Reviews |  By Bergy

    These wee balls are a lovely side dish with chicken or pork. They look attractive. I sometimes add a few more cranberries. They can be frozen. Freeze separately and then place in zip lock bag. To heat frozen balls place in 350F Oven for 15 min, cover with foil.

    Recipe #11043

    I got this recipe from my mother-in-law, she has used it for 30 years and I will probably use it for 30 more!

    Recipe #11122

    6 Reviews |  By Dib's

    A good recipe for freezing

    Recipe #12155

    Nothing beats fresh garlic bread right out of the oven, Dears. But sometimes we spend too much time gossiping at the beauty parlor and time gets away from us. Make these up ahead of time and have a handy cache of these ready for those days when your hair looks great, your nails are polished, and you must get straight to the phone to spread the juicy gossip you just heard.

    Recipe #131648

    I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my recipe#186700 *and* recipe#244592

    Recipe #138173

    I was surprised I couldn't find this recipe here. It is the only mashed potato recipe I use for the holidays,as it is even better made a day ahead. Not only is it delicious, but it's one less pot to wash when you want to enjoy your company. This also makes a nice potluck dish.

    Recipe #137847

    2 Reviews |  By Rita~

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

    Recipe #134493

    This is a much shared recipe served most often at parties and potlucks but it can be easily cut down. It is simply delicious and I gaurantee you will love these beans. Downside? A little expensive but oh so worth it. Make the whole recipe and freeze some-you'll be glad you did!

    Recipe #97293

    This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!

    Recipe #84051

    4 Reviews |  By Charmed

    This is a very nice glazed carrot recipe I got from a Woman's Circle magazine. It includes what I think is a very clever way of freezing the carrots so you don't have to worry about defrosting; they can be baked right in the casserole you froze them in, without typing up the casserole dish in the freezer. And it's a technique you could probably use with many other frozen vegetables recipes. I hope you enjoy it!

    Recipe #94064

    2 Reviews |  By Bergy

    I love do ahead dishes that you just pop into the oven - This is very tasty with that Turkey or othe poutry & pork

    Recipe #44967

    69 Reviews |  By Marie

    I have not tried this recipe yet, but I intend to soon. According to the article, that came with the recipe in this morning's local newspaper, these gnocchi are light as a feather. The recipe comes from a former fine dining establishment in our area that we used to go to very often and the food was outstanding! I am guessing at the prep and cook times.

    Recipe #53874

    I grill a couple chicken breasts with a mesquite rub and cut them into strips to toss into the individual containers for this dish before freezing it. I cut down the fat by using some chicken broth, the lower fat content made it easier to freeze and tastier to reheat.

    Recipe #119531

    13 Reviews |  By tasb

    I make these every Fall. (Because that is when my garden is done with for the year.) I have tons of potatoes to use and without a root cellar they need to be used. I have no idea how much I really make. I just do up all the small and ugly ones.

    Recipe #128380

    45 Reviews |  By Tish

    I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.

    Recipe #110139

    From Company's Coming Make Ahead Meals by J. Pare. When I made this myself, I found the sauce to be a little bland, feel free to add additional spices if desired.

    Recipe #123127

    It is a recipe I came up with by playing around and everyone loves them. I have them when I have barbecues or with a catfish or chicken fry!!! As far as taste it all blends in and is just awesome.

    Recipe #56969

    3 Reviews |  By mayweed

    I didn't have any milk on hand to make a proper white sauce for Mac and cheese so I decided to use the soup instead. My family loves this. Adjust the amount of cheese according to taste or variety of cheese, ie. sharp or medium.

    Recipe #48083

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