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    You are in: Home / Cookbooks / Side Dishes
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    104 recipes in

    Side Dishes

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    For a little extra flavor add in a couple tablespoons of grated Parmesan cheese to the mixture, or sprinkle on before baking.

    Recipe #72219

    I don't do "parts" but love shrimp and the flavors in dirty rice. This comes from Food and Wine.

    Recipe #155831

    I love black-eyed peas! I'd much rather have fresh peas than dried, but I'll take them anyway I can get them. I don't remember where I found this recipe, but I really like it. The original recipe used salt pork, but I use bacon. Give me a bowl of these peas, a dash of Tabasco, a slab of hot-from-the-oven cornbread, some green onions and tomato slices then stand out of the way!

    Recipe #114514

    10 Reviews |  By GaylaJ

    This simple dish is a New Year's Day tradition in our home, as it is in many homes across the southern part of the United States, and the recipe is based on one that was published in a local newspaper many years ago. We like ours doused with hot sauce and served with cornbread. Prep time does not include overnight soaking of peas.

    Recipe #149532

    Southern Living. This is so wonderful with fresh butterbeans and fresh off the vine tomatoes. I serve this with other fresh garden veggies and cornbread. Great summer supper.

    Recipe #27434

    8 Reviews |  By PanNan

    A Cajun dirty rice or rice dressing recipe adapted to family tastes with the ground beef. It's one of the most requested meals in our home.

    Recipe #34172

    Oooh, how I love a good fried rice!

    Recipe #178443

    This is a tasty and easy side dish for those who aren't in the mood for potatoes. Beef Consomme should be used, since beef broth will not give the flavor needed for this dish. Since consomme and boullion cubes have a high salt content, I don't add salt. After dish is done, add salt if you think it needs it. The cooking time may seem long, but by simmering it this long, flavors intensify.

    Recipe #206060

    Madeline Roseland is my grandmother from Baton Rouge, Louisiana. She made this every year for Thanksgiving, and like most Cajun recipes, the amounts are general, as well as the prep and cooking times. Cook the rice until it's done. If you use the microwave, it will be finished sooner than the rice steamer. Keep adding spices until it tastes good to you. It should be as spicy as you can handle. If you've ever read a Cajun cookbook, you'll know I'm telling the truth when I say they don't usually use cookbooks or measuring spoons. They just know it and hand it down to the next generation by teaching in the kitchen while actually preparing the recipe. The turkey drippings are what makes this rice so good, and for the very best flavor, use the turkey juice from the bottom of the roasting pan when your turkey is almost done. It just isn't the same without it. I know lots of people don't like the liver, but if you do this recipe correctly, the liver taste does not come through as liver, it just adds a distinctive flavor, but is not overwhelmingly liver. Granny also used Bruce's Ma Cayenne pepper, which has a flavor all its own, but I think the company went out of business years ago, because we haven't been able to find it in forever. Other Cajun brand peppers work better than the traditional red peppers.

    Recipe #54720

    Posting this by request after serving a few of my Zaar friends ;) This feeds a crowd. Half the recipe for family size.

    Recipe #381462

    We still mourn the closing of Barclay Cafeteria in Charlotte, NC's Southpark Shopping Mall. This was one of their signature dishes and the local newspaper published the recipe in response to many requests when they closed. I make it frequently all year long but especially in summer squash season. It cooks up almost like a custard or souffle and is absolutely delicious.

    Recipe #79964

    Makes 1 - 3 quart casserole " Cheesy and delicious, this hash brown casserole has a crunchy topping. "

    Recipe #57129

    A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

    Recipe #55768

    Rich, creamy, and comforting potatoes. Will go with anything.

    Recipe #75873

    272 Reviews |  By ~jb4~

    This is my MIL recipe she has made it for years. It is delicious. The elbow macaroni measurement is for 1--16 ounce box dry. I can't respond to zmail because of a previous issue.

    Recipe #52799

    This side dish actually makes a great meal in itself...if you like squash. Goes great with roast.

    Recipe #22704

    5 Reviews |  By Kippy2

    This is my youngest daughter's favorite potato casserole. I have been making this for 20 years.

    Recipe #335395

    This fluffy rice side dish is flecked with green parsley, green onions, green peppers, and mushrooms. There is great flexibility with this recipe. For example, add slivered almonds, or add baby peas at the end. It's just as easy to omit something (like mushrooms) if you have picky eaters. The key to a nice fluffy pilaf has to do with important steps in the preparation: sauteeing the rice in the beginning, then covering the pot and cooking it over very low heat for 17 minutes without stirring or looking.

    Recipe #222141

    I use all my leftover or dried out bread by making them into croutons. These croutons are SO GOOD. People are always asking for the recipe after tasting them (I think it's the butter :)).

    Recipe #256662

    2 Reviews |  By Smilyn

    Copeland's is a restaurant in Louisiana.

    Recipe #94999

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