Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Side Dishes
    Lost? Site Map

    76 recipes in

    Side Dishes

    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    I had these while I was having a buffet in Shipshewana, asked for the recipe for the noodles, and here it is.

    Recipe #376633

    I am an avid collector of recipes. A young lady, a former KFC employee, was looking at my recipes one evening when she discovered this one. She told me that the recipe was close, but that I should remove the vinegar and lemon juice and replace them with tarragon vinegar. Tarragon vinegar is the secret. Note: This is one of the recipes I adopted in the Great 'Zaar Orphan Adoption of 2005. I hope you enjoy it.

    Recipe #67284

    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

    So much fresher and better than the frozen ones.

    Recipe #16887

    16 Reviews |  By Bev

    This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

    Recipe #24133

    These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.

    Recipe #47195

    This recipe is a recreation of the coleslaw my Executive Chef made for his pulled pork sandwich we had on the menu way back when. Now I make it for my Recipe #209351. I find the caraway seeds gives it a nice little extra bit of flavor. I often use a mix of vinegars. Cider, white wine, and malt are all good vinegars to use. You can mix them up and play around to find the flavor you like best. I used to add thin sliced red onion to this, but alas, nobody in my house like onion enough to let me put them in the slaw. As far as the cabbage goes, you can shred your own, but I'm a firm believer in the store bought 1 pound bag of already shredded with the carrots added, but no dressing. The main reason is that the pre-processed stuff doesn't sweat out as much juice and turn your slaw into a big bowl of cream o cabbage soup. Oh, on last thing, when I make the pulled pork and this slaw, I try to make my rolls or buns using Tante B's Recipe #90765 I can't think of a better bread to serve pulled pork and slaw on.

    Recipe #260703

    Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

    Recipe #111662

    Typical German comfort food. Use either Savoy Cabbage or simple green cabbage. Usually it is served with fried sausages or pork chops or topped with sliced heated kielbasa . - The original recipe calls for caraway instead of cumin.

    Recipe #141266

    I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others.

    Recipe #82641

    This is my adaptation of my Nana's recipe. I can still hear her Swedish accent saying "All you do is shop, shop, shop the onions and celery" Our family loves it. It makes enough for a good sized Diestel hen. When I mention the stuffing mix I mean the large ones, the ounces on the mushrooms might be off.... I get one of the presliced containers in produce.... I chop one bunch of parsley. Sorry to be so inaccurate, but thats how I have done it for 50 years.

    Recipe #239964

    25 Reviews |  By chia

    This is a lovely part of any Asian themed meal, from Fine Cooking.

    Recipe #79216

    7 Reviews |  By chia

    i love finding these beans in the local vietnamese market, but if you can't get them you can substitute green beans

    Recipe #50583

    7 Reviews |  By Candy C

    I was tired of baked, mashed, au gratin, and potatoes with onions so tried this. The beef broth gives it a wonderful flavor. Try it with different cheeses depending on what you have on hand!

    Recipe #61710

    39 Reviews |  By Rita~

    Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

    Recipe #54134

    Recipe courtesy Cafe Habana of New York City and aired on the show Sara's Secrets. For Zaar World Tour III

    Recipe #229002

    9 Reviews |  By Debber

    Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls.

    Recipe #208445

    10 Reviews |  By Manami

    An easy and delicious quiche. This comes courtesy of Paula Deen & her show on Televion Food Network, 2003.

    Recipe #146701

    My grandma cheesy potatoes accompanied every holiday meal be it beef tenderloin, lobster tail, or lamb. The best!

    Recipe #215527

    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    pic of Cranberry Sauce

    Cranberry Sauce

    By Joanne Bryant

    63 Reviews

    Pralines

    By ratherbeswimmin'

    36 Reviews

    More cookbooks from Pastryismybiz:

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites