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    You are in: Home / Cookbooks / VEGGIES & SIDES
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    Asian inspired, spicy green beans.

    Recipe #390301

    This is my Mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal.

    Recipe #387429

    Easy quick and extremely simple. These are done just in aluminum pouches so clean-up is 5 seconds. Some tangy balsamic, sweet honey, salt, pepper and fresh herbs makes this amazing. As someone mentioned to me, I didn't give a time for marinating these. I like to go 1-2 hours, not much more, but I have friends who have made them and marinating much longer with success. I would suggest just tossing in the vinegar to start with with no marinating time. If you are a fan like me of balsamic, try marinating a bit longer next time until you reach the time that is right for you. Note: A good aged balsamic can make a big difference in the flavor so if you are using a cheaper every day balsamic, you may want to cut down on the amount of vinegar you use. Thanks for bringing it to my attention and enjoy all.

    Recipe #387470

    I love Twice Baked Potatoes and this version makes it so much easier to enjoy with my whole family of 6.

    Recipe #326705

    A friend at work gave these to me last Christmas, and I had to have the recipe. These are so good! I can eat them right out of the jar, but they are especially good on burgers with monterrey jack cheese, with turnip greens, or peas or beans (southern style). The amount of sugar is an estimate...basically you equal it to the amount of jalapeno slices you have. Easy and delicious!

    Recipe #364662

    Found this in Taste of Home magazine and have made it a couple of times.

    Recipe #386373

    Rice is baked with French onion soup, beef broth and butter, for a rich and hearty side dish. This goes great with almost any roasted meat. I found this on, where it received rave reviews. In an effort to consolidate all my recipes on zaar, I am posting it here but credit goes to Melissa Davidson for the original post. With only four ingredients, this is a snap to prepare.

    Recipe #386247

    10 Reviews |  By Kaarin

    Made with ingredients I usually have on hand. This is what I make to clean out my fridge, so the veggies are different each time, but I love this version. This can easily be made vegetarian by substituting vegetable broth.

    Recipe #146603

    My sister made this recipe for my birthday dinner and they were absolutely fabulous!

    Recipe #306816

    Recipe #378631

    Yum! If you like garlic and cabbage, this is for you! Adapted from Great Good Food cookbook.

    Recipe #180508

    3 Reviews |  By Marney

    These are like steak fries taken to the next level. Contrary to their name they don't have any ranch dressing in them.

    Recipe #251727

    These go well for a buffet dish, but you will have to bring them every time if you start and it will be a (triple) the batch for taking.

    Recipe #24827

    One from mom's files. :)

    Recipe #302734

    I didnt have any bisquick mix for the sausage balls so I made them with mash potatoes!! These are really good, quick to gobble up. They are also good cold the next day or for a quick fry for breakfast.

    Recipe #362962

    Courtesy of Giada De Laurentis and Food Network.

    Recipe #363022

    This is a copycat from Hometown Buffet.

    Recipe #71580

    a unique recipe for potato lovers.

    Recipe #327159

    A twist on cheese sauce for cauliflower. Nice tangy taste of feta and richness of eggs. NOTE: I re-wrote the instructions more clearly. There is NO hot sauce in this, as mentioned by one reviewer. It called for whisking 1/2 cup OF THE HOT CHEESE sauce, NOT 1/2 cup hot sauce. :)

    Recipe #159327

    DH went wild from the aroma as he waited for this to come out of the oven. I wish I could say that I dreamed it up but the credit goes to Myra Sable and Colleen Mathieu from Toronto and is from the "Sable and Rosenfeld Cookbook: Our Favorite Recipes". I served it with a dollop of greek yogurt as a side to roast beef but they suggest serving it as a side to cabbage rolls or as a main dish garnished with sour cream and chives. I used a mixture of mushrooms, but I'd imagine ever-available and dependable button mushrooms would be just wonderful too. Also, I used 1/2 and 1/2 rather than milk and cream - use what you have in your fridge. Outstanding!

    Recipe #349792

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