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

    Side Dishes

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    An extrememly quick and easy way to fix carrots. The tartness of the lemon blends well with the sweetness of the carrots. I got this from A Recipe of The Day.

    Recipe #37120

    25 Reviews |  By Mrs B

    I can hear you thinking “everyone knows how to do roast potatoes”, but bear with me; following this recipe has given me the best never-fail perfect roast potatoes ever! Golden and crisp on the outside, soft and fluffy inside. There are other recipes posted on Recipezaar, but I’ve checked them and these directions are different! Obviously it helps if you use a variety of potato that is especially suitable for roasting (such as Maris Piper, King Edward or Desiree), but this recipe really will give you beautifully roasted potatoes that don’t stick to the pan - the secret to success is in step 2.

    Recipe #150802

    54 Reviews |  By Bergy

    I know puritans will scream "You can't do this, It's not right etc. etc." but if you are in a hurry and want delicious scalloped potatoes take this shortcut. If you wish you can put some cheddar cheese on top for the last 15 minutes and add a few extra mushrooms.

    Recipe #10958

    Do I have to say it's my favorite bread when serving good lasagna.......mmmmmmmmm From Easy Everyday Cooking.

    Recipe #12598

    Roast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1/2 hours.

    Recipe #91874

    9 Reviews |  By edwinna

    Great as a side dish or wonderful in omelettes

    Recipe #81934

    33 Reviews |  By Honni

    I thought of this the other week when I was tired of the same old potato dishes. Similar to what my mum used to make. My DH has requested twice since.

    Recipe #87378

    Great for a light lunch and one the kids will love.

    Recipe #37239

    These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

    Recipe #87782

    1 Reviews |  By Terese

    A lovely side dish.

    Recipe #39322

    53 Reviews |  By Lennie

    This takes plain ol' rice to a new level. Goes particularly well with chicken. If you don't use chicken stock, this side dish is vegetarian/vegan.

    Recipe #16512

    I'm not a "measurer", so I used to bring all my stuff to someone's house to make these by request to show them how to make them. I FINALLY wrote it down! DH said they are right on, but he liked a bit more salt. So that part is up to you. I liked them as is...here is my "infamous", lol, recipe. Glad I finally actually wrote it down, and happy to share with you all! ENJOY!!! Remember, they are really good hot, but....omg...they are sooooo addictive warm/room temp.!!!! They need NO dipping sauce whatsoever! Just plain ol' good!

    Recipe #119097

    This is one of my mother's favorite recipes. It could be served with any type of meal, but we like to have it with pork and barbecue. The use of a food processor will make preparation easy in shredding the cabbage.

    Recipe #38358

    These are delicious!

    Recipe #113227

    3 Reviews |  By Terese

    A great alternative to plain old mashed potatoes.

    Recipe #39057

    A great side dish, works really well with stews and casseroles.

    Recipe #95969

    This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 - 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I've found this version - even when made with low fat ingredients - tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there's any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave (unlike roast potatoes which can taste a bit floury when reheated). I've also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it - I know you'll love it!

    Recipe #84051

    10 Reviews |  By Bev

    This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.

    Recipe #25545

    So here's the deal. While on my lunch hour today strolling through one of the shopping arcades I saw Beverley Sutherland Smith (a well known Australian chef) doing a cooking demonstration and this the recipe. Apparently it is a famous dish from the Ritz Hotel in Paris. I haven't tried it yet, but it looked really fantastic.

    Recipe #28666

    4 Reviews |  By Sueie

    Great side dish that can be served with asian style meals.

    Recipe #26904

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