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    You are in: Home / Cookbooks / VEGGIES & SIDES
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    603 recipes in

    VEGGIES & SIDES

    « Previous 1 2 3 4 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    If spinach scares you, this is one recipe that contains spinach that you do not have to be afraid of! It is so delicious that even my picky kids like it. My mother-in-law makes this for get-togethers and she passed the recipe on to me. You can also use Broccoli instead of the Spinach, which she does often, but I have never tried...it is great the way it is! She also eats this hot or cold, but I only like it hot :) Enjoy!

    Recipe #25775

    7 Reviews |  By Gabriel

    Even if you hate squash, you will love this. The flavor of the south come to life. Try it, you'll love it, I promise!

    Recipe #31835

    This is a nice change of pace from the Cheez Whiz casseroles.

    Recipe #116679

    Disney World has a Polynesian restarant called 'Ohana that is one of our favorite places to eat there. My kids begged me to make 'Ohana Potatoes after we came home from our last trip. It took me a year to find the recipe but I finally did. We usually cut back on the cream and put in more cheese, but any way you make this, it's GREAT!

    Recipe #196614

    I call this my kids broccoli, because they will only eat it with cheese, and they love it.

    Recipe #317309

    11 Reviews |  By Bergy

    This salad will stay crisp in your fridge for up to 7 days. It is low cal and very tasty. It gets better as the days go by.

    Recipe #30910

    Your neighbor just brought you a sack of zucchini and you need help with how to cook them into something good your family will enjoy. You won't be sorry with this easy to put together casserole. This is just one of my many zucchini recipes. This is from Aunt Alice in Oklahoma in the 1970's.

    Recipe #63441

    Combines Mashed Potatoes with Pepperjack Cheese & Spinach

    Recipe #52971

    Did you ever just start cooking without really having a clue where you were going to end up? My kids have gotten used to it by now. "Mom, what's for dinner?" "I don't know, it's not DONE yet. Let's wait and see what it turns out to be, okay?" Sometimes I let them name it. I really had absolutely NO idea how this would taste, but sometimes I come up with pretty decent stuff that way. Over the Memorial Day weekend, I thought I'd just whip up some coleslaw to go with my Bobbie-Q Beef (recipe for that may follow...eventually) But instead of reaching for a coleslaw recipe in a cookbook, I whipped out my handy-dandy Palm Pilot (how did I EVER get along without it?) and looked up the recipe for "Amish Macaroni Salad." I took that as my leaping-off point. First, I changed it from Miracle Whip to mayonnaise, then reduced the sugar. Also I added the celery salt, because, well, if it's good enough for a Chicago Style Hot Dog, it's good enough for me. Turned out that it tasted almost-but-not-quite exactly like Marzetti's Brand Slaw Dressing which comes in a glass jar from Your Grocer's Refrigerator Case. Which I just happen to like, so it was a good thing. Hope you give this a try.

    Recipe #29842

    2 Reviews |  By loof

    Sweet potatoes, amaretto, and pecans make a wonderful flavor combination in this autumn side dish...

    Recipe #266146

    A creamy corn casserole. Sweet and creamy.

    Recipe #303097

    This is a recipe that I have been making since I was a teenager. My Step-Father was Armenian, and we ate this pilaf often, with our evening meal. It has a great buttery flavor, and can be made with either brown rice or long grain, white rice. It's YUMMY either way. I learned to make it with just butter. However, using a combination of oil and butter, helps to keep smoking and burning to a minimum, while still imparting the great buttery taste. I have also made it with just olive oil, and also with a combination of butter and olive oil. Of course, the flavor is slightly different. I think it has the best flavor, when made with just 3 Tbsp of butter (no oil), but it is healthier with the butter/oil combination, and healthiest with 2 Tbsp oil and no butter.

    Recipe #356244

    17 Reviews |  By Gerry

    Found this in one of our local Church cookbooks making for potatoes that are a touch different - and always an empty bowl! The recipe calls for 'old' potatoes - I find for most part I never have old potatoes - if I do not have large potatoes I eyeball an equivalent. Weighing - 11/2 pounds of potatoes takes about five what I call regular sized potatoes. Serving size is a quesstimate as it depends what you are serving and how big the helping!

    Recipe #307835

    A versatile stuffing, you could easily switch the artichoke to cauliflower, spinach, or some other vegetable

    Recipe #255930

    Serve with a crusty bread. You could also chop up the artichokes and prosciutto before baking and serve as a bruschetta or dip. Some folks substitute 1/4 cup blue for 1/4 cup of the cream cheese. Rich! Decadent! Yum! Courtesy epicurious.com.

    Recipe #331386

    Pretty little stuffed red potatoes from Gourmet 2008. These have creamy centers of garlic, asiago, and basil. I mixed the scooped out centers of the potatoes with the left over cheese/garlic/mayo and heated that in a ramekin next to the potatoes.

    Recipe #302550

    2 Reviews |  By mhoey

    An easy and delicious side. Cooking time includes refrigeration time.

    Recipe #267999

    Spinach sauteed with asian flavors

    Recipe #287499

    No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION:Italy.

    Recipe #167182

    7 Reviews |  By twissis

    This recipe has been entered for ZWT II & was found on the net courtesy of The Straits Cafe at: straitscafe.com. It is so easy to prepare & the name kinda says it all, doesn't it? Times have been estimated.

    Recipe #172809

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