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    You are in: Home / Cookbooks / Side Dish
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    83 recipes in

    Side Dish

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    Cookbook by

    Mar~Bear

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    “Within the geography sandwiched between Mexico and Canada, there is an international choice of menus that has made here the whole world one.”
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    Roasted Coriander Carrots
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     7 Reviews |  By tigerduck

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    The humble carrot served in an exciting way. This is an excellent side dish to roasts and steaks. I didn't have fresh parsley on hand, so I omitted it and it still turned out great. I will try the recipe with the addition of the parsley next time, though. Recipe source is my favourite Swiss cooking magazine called 'KOCHEN' (December 04). I included this recipe into my African cook book for the Zaar World Tour, as all ingredients appear in Middle East dishes.

    Recipe #152832

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    24k Carrots
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     184 Reviews |  By Mama's Kitchen (Hope)

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    Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas but the added the added ginger they could fit into many categories for ZWT. Easy, quick and yummy!-- GREAT way to get kids to enjoy this veggie! If you like a lot of sauce double the sauce ingredients. I posted this less 'saucy' to keep the fat and calories down. The sauce is yummy and great on rice or just on a spoon! Hope you enjoy it as much as we do! I am so honored that this simple little recipe of mine has been so well received. Thank you all for your reviews!

    Recipe #152441

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    Like Kfc's Kentucky Coleslaw
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     1 Reviews |  By michEgan

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    If you enjoy KFC's coleslaw, I think you will like this one, Remember to cut the cabbage thin!

    Recipe #152141

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    Toasted Quinoa (Or Barley) Pilaf
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     4 Reviews |  By Chef Kate

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    From Connie Guttersen's "Sonoma Diet," this is a very delicious, very healthy side dish with no saturated fat.

    Recipe #150558

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    Cheeseburger Dip
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     2 Reviews |  By Oat57

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    Simple and good appetizer to serve before a Mexican meal like enchilada's, etc.

    Recipe #149982

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    Delicious Cheesy Bacon and Green Onion Potato Skins
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     16 Reviews |  By Kittencalskitchen

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    These are easy to make and can be made hours in advance or a day ahead and chilled until ready to pop in the oven, instead of cheddar you can use a mixture of you favorite cheeses, I like using marbled mixed with the cheddar. If you are serving these as an appetizer you can use 10-12 small russet potatoes instead of large --- all ingredients may be adjusted to taste --- these are very good!

    Recipe #149323

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    Spinach Balls
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     20 Reviews |  By MommyMakes

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    I got this recipe from my mother-in-law, who says these were my veggie-hating husband's favorite childhood snack. They are a great way to get kids to eat spinach!! Prep time includes chill time. This can be a little salty depending on the butter, cheese and bread crumbs you use, if you are concerned about saltiness use unsalted butter and garlic powder in place of the garlic salt. I have also made these with only 1/2 cup of melted butter (1 stick) and they are just as good but you need to spray the cookie sheet because they will stick.

    Recipe #146371

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    Bean, Bacon, and Blue Cheese Dip
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     14 Reviews |  By GaylaJ

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    Flavorful dip from Cooking Light. Serve with toasted baguette slices or warm pita wedges.

    Recipe #143338

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    Lotus Flowers
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     4 Reviews |  By Chef Kate

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    These are lovely little fritters--sort of Chinese beignets--with a very mild flavor. Delicious served with a sweet, spicy dipping sauce.

    Recipe #137700

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    Naked Tater All the Way
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     10 Reviews |  By Mama's Kitchen (Hope)

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    This is a fast dish that you can use up those leftover boiled or mashed potatoes in or boil some up to use here. Tastes just like a baked potato without the jacket- NAKED and mixed with all the yummy toppings you normally put inside it all mixed up and baked up hot and ooozzyyy gooozzzyyy! A very Texas type dish!

    Recipe #135691

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    Whole Roasted Shallots and Potatoes With Rosemary
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     13 Reviews |  By -Sylvie-

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    I wanted to roast shallots the other day and found this recipe on the back of the package. I'm so glad I tried it, it smells wonderful too! We had it with roast chicken, but I'm sure it would go equally well with roast lamb or beef.

    Recipe #135496

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    Scalloped Cabbage
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     5 Reviews |  By CindiJ

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    My grandparents always had a large garden and every summer we kids would have to help pick and can. Nobody liked to eat cabbage so Grandma would fix Scalloped Cabbage - we never complained again!

    Recipe #135414

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    Broccoli Alfredo
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     11 Reviews |  By Barb Gertz

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    If you think Alfredo sauce- that divine mixture of butter, cheese and cream-takes time and patience and is best left to those in white toques, this 15 minute recipe may change your mind. The recipe is courtesy Real Simple Solutions.

    Recipe #133437

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    Roasted Asparagus With Sage and Lemon Butter
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     13 Reviews |  By NcMysteryShopper

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    Chef Traunfeld has experimented his whole life with infusing herbs & food. In this dish he uses sage and lemon to create a perfect balance of delicate flavors that embellish a dish yet somehow never overpower it.

    Recipe #133156

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    Deep Fried Avocados
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     1 Reviews |  By mariposa13

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    From www.avocados4u.com

    Recipe #132786

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    Indian Sprouted Lentil Salad
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     3 Reviews |  By Sandi (From CA)

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    Addictive and extremely healthy! Sometimes you can find sprouted lentils or bean medley in the higher-end markets, but you can sprout your own! TO SPROUT LENTILS: Measure about 6 to 8 tablespoons and soak them in plenty of water to cover overnight. The next morning, drain and rinse, and put them into a wide mouth jar covered with cheesecloth and secured with a rubber band. Lay the jar on its side and cover with a towel. Set aside on the kitchen counter to sprout for the day, rinsing them once or twice and draining them thoroughly. If the weather is cold, they may take a little longer to sprout. Rinse them and leave them until the next morning when you'll notice each lentil has sprouted a little tail. They will now be ready to enjoy. Time estimate does not include sprouting time. NOTE: Recipe yield updated to more accurately reflect reviewer's comments. Thanks!

    Recipe #131211

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    Grilled Buffalo Potato Wedges
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     7 Reviews |  By Marie

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    Potatoes on the barbecue grill made with ingredients for Buffalo wings. These are awesome!

    Recipe #130939

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    Garlicky Mushrooms Supreme
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     16 Reviews |  By kzbhansen

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    Yummy garlic mushrooms.

    Recipe #129603

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    Sauteed Zucchini and Fettuccine
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     6 Reviews |  By islandgirl77551

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    This is a modified version of a recipe in Family Circle Magazine. The original recipe calls for 1/2 cup of pine nuts. I don't care for them so I used a can of cannellini beans instead. I also added a little more cheese than the original recipe.

    Recipe #129532

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    Sweet Potato With Pineapple ----Aloha ----
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     4 Reviews |  By Rita~

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    Sweet potatoes are sweet on their own but just add the pineapple preserves and you are in Tropical Heaven. You can top with some toasted coconut. White sweet potatoes are a variety of regular orange sweet potatoes. Both orange and white sweet potatoes are in the Morning glory family, Convolvulaceae. White sweet potatoes are also called camote, boniato, or batata. You can also use yams!

    Recipe #125834

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