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    You are in: Home / Cookbooks / Side Dishes/Starches
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    119 recipes in

    Side Dishes/Starches

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    From the folks at the Cooking Dragon mailing list. You can use a 9x13 pan, or 2 9" pie plates. Easy and oh-so-tasty.

    Recipe #507050

    Adapted from an almost-no-stir recipe at Cook's Illustrated.

    Recipe #500897

    I wanted something to use up some matzo farfel, and I wanted a matzo kugel for my Passover dinner, so I cobbled this version together.

    Recipe #498130

    These individual portions of mac and cheese are light but satisfying. For best nutritional results, use whole-wheat or high-fiber pasta. Two make a nice dinner with a salad; one makes a nice side portion. Weight Watchers compatible; see original posting for points. values.

    Recipe #493827

    Basic, quick and easy. A simple way to use up leftover rice (it will be much better made with cold rice, trust me.) Make it a main dish by adding 1 lb cooked chicken or shrimp. From Weight Watchers; points values can be found on their site (points will change if protein is added).

    Recipe #493823

    I usually serve these at Christmas. Good for any special occasion.

    Recipe #26091

    A really fast, simple side dish. Use any kind of broth that works with your menu, or even plain water. Use any soft green herb (parsley, basil, thyme, chives, dill).

    Recipe #489818

    6 Reviews |  By duonyte

    From Cooking Light. The recipe originally called for water, but I believe that broth adds a great deal of flavor. I use either chicken or vegetable broth. You can also make this with regular barley, but need to adjust the cooking time in the first step.

    Recipe #462314

    54 Reviews |  By yooper

    On my "must try" list. From the current issue of "Taste of Home." Credit for this goes to Glenda Malan.

    Recipe #42532

    This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails to get!

    Recipe #131643

    2 Reviews |  By Lois M

    I love thinly sliced crispy potatoes, and adding cheese to them just makes them all the better. I have searched for a recipe for this dish for a while, and I ended up combining parts of several recipes. I have tried lots of variations, this recipe is my favorite. But you can try differant cheeses, adding herbs, chives, green onions, etc...

    Recipe #100985

    1 Reviews |  By Sage

    Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat.

    Recipe #169900

    Super way to use up leftover rice and pork. So easy and quick, a great supper. Just add a salad, you're done!

    Recipe #32151

    1 Reviews |  By BecR

    Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.

    Recipe #359440

    A very simple, easy, tasty weeknight meal in one pot.

    Recipe #481584

    The original version of this (from Serious Eats ) is gluten-free, but I don't need gluten-free, so I've adapted this back to a "regular" recipe.

    Recipe #459943

    This homely, hearty dish is no faster than an Arborio risotto, but has the nutty chewiness of barley. Adapted from a recipe at Brown Eyed Baker.

    Recipe #456732

    This rich pilaf from _Anjum's New Indian_ starts with whole spices toasted in oil, then rice, almonds and raisins are cooked in water and milk scented with saffron. (If you substitute coconut milk or water for the milk, this is vegan.) Posted by Caroline Russock at Serious Eats.

    Recipe #454452

    This dish, with hearty mushrooms and a soupy sauce, is a great way to get whole grain into your diet. It would make a fabulous side dish for a roast beef or roasted chicken. If olive oil is substituted for the butter, this will be vegan. Adapted from a recipe by Aida Mollencamp.

    Recipe #453190

    The spices play up the sweetness of the corn, while the cream gives it a marvelous texture. Adapted from a recipe by Madhur Jaffrey, as posted at Serious Eats by Caroline Russock.

    Recipe #450165

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