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911 Sides

The hubster wanted some variety to the meals we make, but being pregnant has put a damper on cooking anything at all. These sides are ones I may or may not have tried but look tastey and easy enough that one or even two of these with any meal won't sap all of my energy and time. Great sides are only minutes away!
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This is from a treasured local community cookbook. Yes, there are dozens of variations on this recipe -- but this one really is a standout! It's particularly nice if someone in your family detests sour cream. Two tips... 1) the potatoes *must* be totally thawed to cook properly, so zap them in the microwave if necessary until completely soft; 2) virtually every recipe you'll see suggests baking for 45 min., but I find an hour (or even 70 min.) is much better. The crispy brown edges you'll get are the best part!

Recipe #90628

It is just one of my favorites.

Recipe #177888

My mom passed this recipe on to me several years ago and I have been making it for every holiday dinner since. They can be made ahead, eliminating the need for mashing potatoes on the big day! I sprinkle a little paprika on top before baking to give it some color. Prep time does not include time it takes to boil the potatoes.

Recipe #106002

Good both summer and winter. Quick to make too. Half an hour before dinnertime? This will do the trick.

Recipe #102331

This is really good, I have seen a lot of mashed potato recipes but this is a tad different. From Int'l Garlic Festival Cookbook

Recipe #129610

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

Recipe #87782

These are the dumplings that my Mom and I always use when we make chicken and dumplings. Doesn't take that long and they taste so much better than those canned biscuit ones.

Recipe #42455

1 Reviews |  By jeniwan

The cornmeal adds a nice texture to these. This dish doesn't last more than a few minutes at my house. It's great!

Recipe #148989

Very simple and great with flatbread

Recipe #173724

Great side if you are looking for something light and a bit different. I play around with the vegetables I use in this so just be guided by your own preferences. I believe I originally got this recipe from Fatfree.com

Recipe #161139

These little dumplings are really good with a roast or in soup.Make them twice the size and serve them instead of potatoes. When I do this I like to either brown them with a bit of butter or put a little sauce over them and bake them for 30 minutes at 325f - the larger dumplings take 20 minutes apprx to cook in the boiling salted water, cook them over medium heat. Try adding Garlic, chili flakes or other herbs to the dumplings for an entirely differect flavor

Recipe #15496

This may be served hot as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad, either way it's delicious! --- If you are serving hot as a casserole I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead, I have even made this using about 5 cups of thawed frozen hash browns, the complete casserole may be assembled and refrigerated for up to 2 days ahead before baking although it's so delicious cold it might not even make it to the oven, and also makes a large amount which makes this *perfect* dish for potlucks --- if you are baking as a casserole use only mayonnaise such as Hellman's using salad dressing will not be as good.

Recipe #65643

This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.

Recipe #96886

This is a great salad for any occasion, I find that it goes real well with spagetti

Recipe #109845

Great recipe. One of my parents favorite dishes. They expect to have this everytime they visit.

Recipe #26877

Got to love mashed potatoes, the ultimate Comfort Food. When I'm aiming at mashed spuds, I will usually opt for Yukon Gold potato, as opposed the other varieties.

Recipe #193777

I usually cook these outdoors, suspending a cast iron pot over a campfire but honestly, they taste about the same on the stovetop. And the flavor is just great. If you've yet to adopt a cooked beans recipe, this might be the one you're looking for. It's right out of Appalachia.

Recipe #148440

Raise the lowly cabbage to something extraordinary! This technique of sautéing brings out a wonderful sweetness you never knew existed in cabbage. You can add different spices to this recipe: curry, caraway seeds, or hot pepper sauce are just suggestions. But try it plain first! Adapted from The Low-Carb Cookbook by Fran McCullough

Recipe #83524

I have made this for holidays for a couple of decades now. Goes great with ham or turkey, but don't save it just for holidays. Makes any meal a little festive. Can be made ahead and baked when dinner is almost ready.

Recipe #137435

3 Reviews |  By Mel T

This salad is soooo easy but extremely delicious! It is great hot, cold, or in between. If I didn't have a huge sweet tooth, I could very happily live on just this salad and crusty bread forever!

Recipe #110656

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