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

    VEGGIES & SIDES

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    Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.

    Recipe #50265

    Once upon a time, my husband told me that he didn't like cooked cabbage. "Ah ha," I thought, "a challenge!" So I made a dish based on my "Simmered Leeks" recipe that works so well, and -- let's just put it this way: he changed his mind. He loves it when I make simmered cabbage! A very simple and tasty way to use this much-maligned veggie.

    Recipe #100417

    This is from Bobby Flay. Mmmmm lemon and potatoes are divine together. This is great with chicken or beef! The recipe calls for fingerling potatoes, but you can easily use any potato and cut into smaller pieces, if necessary.

    Recipe #144891

    --Adopted Recipe--

    Recipe #7904

    I love blue cheese and this is a great recipe from Maytag Dairy Farm. Use Maytag Blue cheese if possible but any high quality blue will do.

    Recipe #252463

    Simple comfort food that can be assembled the day before. Or, you can boil and cube the potatoes and saute the onions the day before.

    Recipe #307160

    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

    74 Reviews |  By Mirj

    When I first saw this recipe I though it was "Geek"-style, not Greek. Tried them anyway, and they're very good, geeky or Greeky!

    Recipe #18762

    The broccoli puff is always better the next day. I make this dish around the holidays, it goes great with turkey, lamb, pork and chicken, a nice side dish.

    Recipe #13132

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

    Recipe #317309

    When I was growing up, we NEVER called this dish a "Gratin" - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment! My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein! This dish has become very "fashionable" again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals! I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich. Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens! By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie. Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well.

    Recipe #216237

    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

    I love carrots. If I remember correctly, this one came from or was adapted from the 1970s cookbook The Vegetarian Epicure. It has sort of a sweet-and-sour taste.

    Recipe #101744

    From www.TopSecretRecipes.com. A copycat of KFC's yummy coleslaw.

    Recipe #33489

    This was my winning entry in the Annual Power Facts Recipe Contest sponsored by Alabama Power. I think it was in 2004. Warning: it's loaded with fat, calories and TASTE!!

    Recipe #243035

    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

    When there were left-over mash potatoes after a big family meal, my mum used to make croquettes the next day.....Mmmm, comfort food memories!!!

    Recipe #355771

    2 Reviews |  By EstherA

    Delicious Greek potato recipe! If you like them a bit brown and crispy, turn on the broiler for a few minutes at the end.

    Recipe #355557

    There's no marinara sauce in this recipe - only very basic seasonings and some Parmesan cheese - but gosh, it's good! You can use frozen cauliflower as a time-saver if you like. From Country Living magazine.

    Recipe #353904

    This is a great way to eat broccoli. It comes from the good housekeeping cookbook.

    Recipe #353617

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