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    You are in: Home / Cookbooks / OAMC - Sides & Appetizers
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    311 recipes in

    OAMC - Sides & Appetizers

    Sides and appetizers get forgotten a lot of times when we do OAMC but they are wonderful to have around! Even if you only make one of these yummy recipes and double you've saved yourself some time next week or next month. Some of these recipes don't show that they are OAMC or freezer compatible but I have either done them myself or have been told by other chefs here how to go about it. If you ever have any questions, please come over to the Cooking on a Budget: OAMC, Make Ahead, Freezing & More
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    These were served at a recent ladies function I attended. They can be made ahead and refrigerated or frozen until ready to bake. They are delicious and quite simple to prepare.

    Recipe #104400

    Another of mom's old school party recipes. I love this one too. You can make the balls ahead of time and freeze them and then just bake them before you need them. Great YUM factor

    Recipe #249157

    12 Reviews |  By Dawnab

    Easy to make, a great way to use leftover taters (of course I make sure I have leftovers, LOL) with a stuffing that is thick enough to stay on the skin and not run over.

    Recipe #149252

    5 Reviews |  By Bergy

    I wanted to make up a batch of something to have something to warm up when I didn't have time to fuss, put some in the freezer and yet have something healthy. Aha I thought, I have some cooked chicken and some egg roll wraps so I came up with this recipe. You can serve them plain, with some Szechuan sauce or even salsa - it's up to you. I loved them plain. They will make great appetizers too. Hope you enjoy them! I said optional to the chillies and hot sauce, but for me the recipe would be bland without, so use as much or as little as you like. Substitute the chicken with seafood roast or whatever leftovers you have. To freeze: Prepare rolls as directed through step 2. Place on a baking sheet, leaving a little space between the rolls. Place in freezer and freeze until firm. Transfer to a large freezer bag. Seal, label and freeze. To serve: Bake rolls from frozen as directed in directions.

    Recipe #91415

    I've made these for so long that I'm not sure of the recipe origin. They never fail, are easy to make & always good. They also work well & impress as a starter if served with crisp veggies, tartar sauce or a light mayo sauce thinned-with-milk & flavored with lime juice, dill & chives. Makes 4 patties of entree size or 6-8 of starter size. *Edited to Add* -- My spec thx to Chef JillAZ for reviewing this recipe for the Freezer Tag Game in the OAMC Forum & for the info she provided. Pls see Note #2 at the end of Prep Steps for this info. :-)

    Recipe #158532

    An Indian meal is not complete without rice to soak up some of the liquids of the other Indian dishes that is piled on and around it.

    Recipe #21855

    These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)

    Recipe #25849

    A "The Four Ingredient" Cookbook recipe. I haven't tried yet, but it looks really good.

    Recipe #136170

    5 Reviews |  By chia

    from the feb '05 issue of gourmet, this is a different presentation for kugel, as it bakes in a cupcake tin, great for portion control. UPDATE!!!!! Erindipity made this for freezer tag today, 3/08 and added this info, thanks so much-- "To freeze: I cooked as directed before allowing to cool. Wrap individulally and freeze. To serve: Place frozen kugels in a muffin pan. Add a small amount of water into the remaining muffin tins. Cover will foil and bake at 350 for approximately 20-30 minutes or until warmed through. "

    Recipe #111311

    This is a fantastic recipe that I got from Canadian Living Magazine. There have only been slight modifications. Labour intensive but worth the time and the perogies freeze execellent.

    Recipe #163022

    Who doesn't love these! So yummy with all the good stuff -- potato, sour cream, cheese, green onions and bacon pieces. I usually double the recipe when making these and freeze the extras -- once reheated, you can't tell that they were not freshly made.

    Recipe #175825

    Taken from a Cooking Light recipe. Quick, Easy, freezes well & kids love it. How can you go wrong?

    Recipe #179984

    1 Reviews |  By JillAZ

    From the best Freezer cookbook. A simple stuffed potato.

    Recipe #248952

    Easy to make, works well to refrigerate of freeze until needed

    Recipe #259412

    This recipe is from Taste of Home magazine. It's become my classic holiday mashed potato recipe. Everyone loves them! I love that I can make them ahead, instead of trying to mash potatoes, make gravy, and carve turkey or roast all at once! I can make a double batch early in the day, toss them into the crockpot, and by the time dinner is served, the potatoes are ready and waiting! I usually skip the Ranch dressing, since I don't think it would taste good with my gravy. Time doesn't include time to peel, cook, and mash potatoes (usually takes me around 30-40 minutes)

    Recipe #265017

    This recipe has the fewest ingredients with the biggest ooos and ahhhs of all! It's one of those that will guarantee compliments at the next "bring a side dish" gatherings!

    Recipe #274321

    Recipe #275923

    Nice comfort dish simular to potato casserole from Cracker Barrel. Don't forget to attach the crumbs to the bag somehow. Recipe makes 3 meals.

    Recipe #294397

    Another OAMC recipe. My mom has made this for as long as I can remember and I've always loved it. Hope you do too!

    Recipe #316830

    A good Tex-Mex side dish, and the ingredients are easily found in our supermarkets. It is not too spicy, since most canned green chiles are mild.

    Recipe #12891

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