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    You are in: Home / Cookbooks / sides
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    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

    This has been a favorite in my family for years. I am asked quite often to bring it to bbq's and picnics.

    Recipe #61605

    Great with soups and stews.

    Recipe #215292

    This is a very versatile dish from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. It can be served at a cocktail party, as an appetizer or as a main course with a side salad. My DH & I have been known to devour the whole thing, with a few glasses of wine, on a Saturday night!!

    Recipe #57294

    Deliciously refreshing with a decadent edge! The combination of lemon and pasta is definitely under-rated. Courtesy of foodblog "Cream Puffs in Venice". The photo I posted is made with fresh home-made pasta, which made it even better!

    Recipe #237255

    This recipe comes from a cookbook of mine called "Cool Foods". I am putting it here for safe keeping :)

    Recipe #246081

    Along the pacific coast of Mexico these very simple, and healthy snacks are served in all the palapa bars. A cold beer and a platter of these . . . . heaven!

    Recipe #170793

    102 Reviews |  By Rita~

    Had this in TEXAS a couple of years ago! My SIL Kathie turned me on to it! Sushi without the fish, Nori, and trouble of making it! OK she just had the soy but darn the pickeled ginger is so good! This is so quick and easy!!!!! It'll satisfy that I WANT SUSHI need! I myself can eat one a day!

    Recipe #128746

    My Nana makes great a Spanakopita, but refuses to show me how to make it because I don't visit enough. It has taken me years of practice but now my father thinks mine is better than his mother's--don't tell Nana.

    Recipe #87305

    5 Reviews |  By Al Al

    These are SO yummy with spaghetti, or as an accompaniment to a soup like minestrone for a light meal. They take a little more time than I usually like to for a side, but they are well worth it!!

    Recipe #202907

    30 Reviews |  By Bergy

    This will make your guests sit up and take notice. Actually with the membranes and seeds removed they are not all that hot (depending where they are from). Make them the day ahead cover and refrigerate then pop them in the oven just before serving. I served these as a first course with Chicken (see Left over Beef enchiladas and substituted sauteed chicken breast) enchiladas, crisp

    Recipe #14565

    If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!

    Recipe #8696

    Chef Ryan DePersio at his restaurant Fascino in New Jersey made this as requested by Vincent, who e-mailed the Chef and this is the final recipe. It looked very interesting and I posted it for safekeeping. Saw it on an NBC video.

    Recipe #212002

    You won't find this recipe anywhere else, it's my own creation! I have even made this recipe using left over cooked beef or cooked cubed chicken breast, it is delicious! This recipe may be cut in half to serve just 4. Also 1 large onion may be added. Prep time includes shaping meatballs and chopping veggies. My recipe#69173 works great with this recipe!

    Recipe #132439

    I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my recipe#186700 *and* recipe#244592

    Recipe #138173

    This is the most awesome Macaroni & Cheese that we have ever eaten. It is a family favorite and we have it once a week. All four of my kids request it often, and my husband thinks it's incredible. Hope you enjoy this comfort food.

    Recipe #24986

    Got this off a 30 Minute Meal segment. I love the mix of flavors in this dish. This will last several days in the refrigerator. Cook time is chilling time.

    Recipe #130019

    I found this recipe many, many years ago, and have altered it to our family's tastes. This is just so refreshing and looks elegant on a plate.

    Recipe #111865

    I always cook this dish in the fall when sweet potatoes are in season and can usually find at a good price. This is a wonderful dish to serve with your Thanksgiving dinner.

    Recipe #103333

    Hungry Jack biscuits coated in Rice Krispies, these are really good. I like to put garlic on these for a garlic taste and substitute melted butter for the milk. Play with this and tell me your creations.

    Recipe #130225

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