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

    Side Dishes

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    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

    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

    3 Reviews |  By Terese

    A great alternative to plain old mashed potatoes.

    Recipe #39057

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

    Recipe #12598

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

    Recipe #37239

    1 Reviews |  By Terese

    A lovely side dish.

    Recipe #39322

    These are delicious!

    Recipe #113227

    2 Reviews |  By Terese

    This works as a great side dish for any curry.

    Recipe #95871

    15 Reviews |  By Terese

    Peas cooked with sage add a delicious flavour, far less predictable than mint. Last time I cooked this was with a roast chicken and it was went great.

    Recipe #28750

    9 Reviews |  By edwinna

    Great as a side dish or wonderful in omelettes

    Recipe #81934

    4 Reviews |  By Sueie

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

    Recipe #26904

    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

    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

    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

    Use your favourite herbs and spices to top these tasty, crunchy potatoes. Our family love a pinch of cayenne pepper, cumin and caraway seeds. I also like to dab the potatoes with a bit of butter before cooking.

    Recipe #123403

    This delicious casserole hasn't been compromised by garlic and some other seasonings to detract from the traditional southern flavor, or gunked up with cheese to turn it into a gratin or doria. We enjoy this authentic southern dish year-round, so good in its creamy simplicity and subtle flavors. My family always expects it for Christmas dinner alongside the ham and cranberry chutney. Be your own judge regarding measurements. I learned from my grandmother and she never measured, so I've learned to guestimate on many of my recipes. NOTE: This dish can easily be frozen after baking, then thawed out and reheated. I do not recommend freezing without baking first, since potatoes will sometimes get mushy if frozen uncooked. I personally do not like a tin baking pan for this particular recipe, especially for freezing, since it can sometimes impart a "tinny" taste. Also, if this recipe is baked in a glass baking dish and then frozen, the glass will shatter if not at room temperature. So, if freezing in a glass baking dish, I recommend baking and freezing in Corning Ware since it will not break.

    Recipe #60160

    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

    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

    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

    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

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