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

    Side Dish

    “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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    Displaying up to 20 pages of results. To see all results, or register.

    Recipe #5292

    14 Reviews |  By GaylaJ

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

    Recipe #143338

    Yummy, creamy, pea salad. Sometimes I par-boil a few small-dice carrots and add for color.

    Recipe #31741

    This spread is great in pita pockets and is also yummy in a good whole grain bread. I got this from Vegetarian Times Cookbook. A little Spanish influence, a little Indian and some Southwest!

    Recipe #39025

    41 Reviews |  By Merlot

    A very buttery and smooth cheese spread.

    Recipe #31669

    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

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

    Recipe #152141

    Recipe #31026

    6 Reviews |  By Geema

    Why buy expensive store bought dressings when you can take about 10 minutes and make your own healthy concoctions that taste better as well.

    Recipe #83092

    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

    Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas. 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

    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

    Very much like the honey mustard dipping sauce served with Alice Springs Chicken at the Outback Steakhouse. Great as a dipping sauce for chicken fingers, too!

    Recipe #58125

    4 Reviews |  By alijen

    The flavors of this squash just scream Fall to me. I originally put this sauce on a small carnival squash, but it went really well with acorn squash, which serves a few more.

    Recipe #102749

    32 Reviews |  By Marie

    Easy, quick to put together veggie side dish. Goes well with any main course.

    Recipe #52762

    From www.avocados4u.com

    Recipe #132786

    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

    Hardly qualifies as a recipe it’s so simple, but its charm as a breakfast, brunch or lunch dish is in its simplicity, in the contrasting tastes and textures of the avocado, lime and bacon, and in the contrast between the coolness of the first two ingredients and the warmth of the bacon. I’m posting this recipe so that those who have never tried it can do so and to remind those – like me – who haven’t made it for a while but know how delicious it is, to make it again. This version of the recipe serves the avocado and bacon on toast. Avocado and bacon is equally delicious in untoasted, really fresh crusty bread - or in whatever is your favourite bread. I came across this particular version of it today in a magazine, the April edition of “Super Food Ideas”. With its combination of avocado and lime juice, this recipe echoes Mexican dishes, but without the heat!

    Recipe #117619

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