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    You are in: Home / Cookbooks / side dishes
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    90 recipes in

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    closet chef in ma

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    Baked Orzo and Parmesan Cheese
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     9 Reviews |  By ratherbeswimmin'

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    A neat side dish that is a good substitute for rice.

    Recipe #105217

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    Kittencal's Best Chinese Fried Rice With Egg
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     64 Reviews |  By Kittencalskitchen

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    The secret to the best Chinese fried rice is onions, garlic and sesame oil, you may add in cooked chicken, beef, pork or shrimp, also you may add in some frozen thawed peas or fresh sauteed or canned mushrooms, whatever you have handy in your fridge! --- for this recipe it is best to use slightly undercooked rice that is more firm that soft the best recipe is the firm option on my recipe#350260 the amount of egg does not matter, if you like lots of egg then use as many eggs as desired, if you like a little heat then add in some cayenne pepper, I most always do you and you will probably need to adjust the soy sauce to your liking --- you will love this rice!

    Recipe #347607

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    Homemade Rice a Roni
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     133 Reviews |  By LisaA

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    This is a big hit at my house and pretty cheap to make too!

    Recipe #24476

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    Broccoli Bonanza
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     6 Reviews |  By Annacia

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    Pasta and veggies, two of my favorite things. This is really quick and tasty. It says that it will serve 6 and thats true if those 6 people are happy with a one cup serving. I serve it with a big green salad, a chicken breast half for each person and crusty bread.

    Recipe #171737

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    Cheesy Orzo
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     68 Reviews |  By Muffin Goddess

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    This is Rachael Ray's recipe for a great sidedish to use when you're tired of plain old rice (or if you just love orzo, like I do).

    Recipe #61962

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    Cherry Tomato Gratin
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     6 Reviews |  By MsSally

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    Got this from MSN. Looks like a way to use up all of my cherry tomatoes. I think this might be a good accompaniment to pasta.

    Recipe #250868

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    Parmesan Rice and Pasta Pilaf
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     7 Reviews |  By Dancer^

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    After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf.

    Recipe #5034

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    Curry Rice
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     10 Reviews |  By Deantini

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    This is a stable at our house and the rice compliments a wide range of meat and chicken recipes. The curry mellows and the rice is not spicy at all.

    Recipe #409412

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    Maple Baked Beans (Crockpot)
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     5 Reviews |  By Katzen

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    The natural sweetness of pure maple syrup adds to the great flavour of slow cooked beans... from Fresh from the Vegetarian Slow Cooker.

    Recipe #418848

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    Ramen Noodle Egg Foo Yung
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     137 Reviews |  By Pot Scrubber

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    I can't believe I like this dish as much as I do. I was surprised. This is a variation of a rather bland scrambled egg mix that I found on the net but turning it onto an egg foo yung is really special. Add your own favorite things but this is a good start. If you add water chestnuts, ham, shrimp, pork, whatever- then you will have to adjust the cooking time. This is a basic recipe- make it your own. But an easy recipe to amend- as soon as the egg is set- then it is done! I really love this and it is so good for a family on a budget or a bachelor short on time. If you want a terrific egg foo yung sauce then try this one Recipe#45270 .

    Recipe #133513

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    Jagacida (Portuguese Jag)
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     5 Reviews |  By Cookin'withGas

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    My mother came from a mixed family because my Grammie was married twice, the first time to a Portugue...Mom's sister Susan is one of her half-Portugue siblings...When I was a kid, Aunt Sue used to make this Portugue Jag all the time...I used to beg her to make it and invite us (my siblings and I) for lunch...Sometimes she said NO, but when she said YES it was heavenly...I never got the recipe, much to my disappointment, but I think I've been able to reconstruct it...Here it is!

    Recipe #256474

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    Classic Risotto (Plus Tips for Perfect Risotto)
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     34 Reviews |  By Sharlene~W

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    Creamy and yummy! Best when served immediately as it continues to thicken. You want it "saucy". Stir in additions such as asparagus, peas, cooked shellfish, ham or mushrooms at the end for a hearty, delicious risotto. From www.usarice.com

    Recipe #259677

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    Sausage Stuffing
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     3 Reviews |  By blgpts

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    An old family favorite, taught to me by my mother in law 47 years ago. Hints: the bread can be substituted with ready prepared bread cubes. The amounts of the seasonings are guess work as I do them by tasting as I go.They can be adjusted as you wish. No liquid is needed in the stuffing, as the turkey juice, and the fat in the sausage is all that is necessary. place a liner of foil in your roasting pan, and cover turkey with an additional sheet of foil, sealing tightly. Cooking time is 4 1/2 -5 1/2 hours.

    Recipe #192502

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    Apple Sausage Stuffing
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     2 Reviews |  By DawnaR

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    The smell of this stuffing being prepared is heavenly. It is a fight to keep the family from "sampling it" until it is all gone! This stuffing is cooked in a 9x13 pan - not inside the turkey.

    Recipe #86412

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    The Best Boston Baked Beans
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    Be the first to review! |  By VillageMom

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    This is a great recipe I found for baked beans. It was originally posted from The Sacramento Bee, 1998. This recipe is used by the Durgin-Park Restaurant in Boston, MA. This restaurant dates back to the American Revolution and is famous for its Boston baked beans. The Durgin-Park cook, Tommy Ryan, has prepared this recipe at the restaurant for the past 37 years. The restaurant serves 1,000 diners on an average Saturday evening. A recipe that has been around this long - and has served many people - can't be wrong.

    Recipe #407087

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    Cornbread, Sausage, Apple, & Pecan Stuffing
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     37 Reviews |  By Lizzie-Babette

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    Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".

    Recipe #48165

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    Delicious and Super Healthy Barley Vegetable Pilaf
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     3 Reviews |  By annya127

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    Before I tasted this recipe, I never thought that barley could taste so good! I hope you enjoy it too.

    Recipe #360906

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    Alton Brown's Baked Brown Rice
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     119 Reviews |  By Seedbeads

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    This recipe comes from Alton Brown and it's the only way we have rice anymore. My servings are quite a bit smaller than his, though! You can use chicken or veggie broth in place of the water, or add herbs and spices.

    Recipe #177017

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    Chinese Fried Rice
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     363 Reviews |  By :(

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    This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

    Recipe #38748

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    Mexican Rice
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     528 Reviews |  By Pot Scrubber

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    Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

    Recipe #117892

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