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 Post subject: Side Dishes
PostPosted: Sun Dec 18, 2011 9:46 pm 
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Joined: Sun Nov 24, 2002 6:48 pm
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Location: Templetucky, Georgia, USA
Post your recipes and suggestions in this thread.

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 Post subject: Re: Side Dishes
PostPosted: Thu Dec 22, 2011 8:19 am 
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Posts: 15534
Location: Georgia
Broccoli Casserole

2 boxes frozen, chopped broccoli (I like to put a little more)
1 cup swiss cheese grated (I just slice and dice the sliced kind)
1 can cream of celery or mushroom soup (I use mushroom)
2 eggs, beaten
2 tbs finely chopped onion (I short cut w/ the dried kind)
1 tbs lemon juice
1 tsp salt
1/2 tsp white pepper
1 cup mayonnaise
1 roll ritz crackers crushed (I probably only use 1/2 roll)
1/4 cup margarine, melted.

Cook brocoli until crispy-tender. Drain well.

Combine broccoli w/ all ingredients - except crackers and margarine. mix well and place in 2 quart casserole dish. Top w/ crushed crackers and drizzle melted pargarine over crackers. Bake at 350 for 30 minutes, or until bubbly. Best to let it 'set up' for 10 minutes or so. Personally, I think the reheated left overs are just as good or better than the original.

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 Post subject: Re: Side Dishes
PostPosted: Thu Dec 22, 2011 1:36 pm 
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Location: Pittsburgh
This is a nice side dish for a holiday dinner!

BAKED SPICED FRUIT


1 can (29 oz) peach halves in heavy syrup, drained
1 can (20 oz) pineapple slices, drained, reserve juice
1 jar (14 oz) spiced apple rings, drained
½ drained maraschino cherries
¾ cup brown sugar
1/3 cup butter
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp curry powder
4 tsp cornstarch
4 tsp water


Preheat oven to 350°. Arrange fruit in a 9 x 13 pan. In small saucepan over medium heat, combine ¾ cup pineapple juice, brown sugar, butter, cinnamon, cloves and curry powder. Stirring frequently, cook 7-8 minutes. In small bowl, mix cornstarch and water, add to mixture and continue to cook about two minutes or until mixture thickens. Pour sauce over fruit and bak 25-30 minutes. Serve warm.


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 Post subject: Re: Side Dishes
PostPosted: Thu Dec 22, 2011 1:38 pm 
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Location: Pittsburgh
This is a great vegetable dish. I often double or triple it. It's quick and easy and almost impossible to screw up!

BROCCOLI AND RICE

1 stick butter
1 small onion, chopped
2 10-oz pkgs frozen chopped broccoli, thawed and drained
1 can cream of mushroom soup
1 cup minute rice uncooked
8 oz Velveeta cut into cubes

In large skillet, melt butter over medium heat. Add onion and broccoli, stir together for two or three minutes. Add the soup and rice and stir until well mixed. Add the cheese and stir through the mixture.

Pour mixture into a deep casserole dish. Cover and bake 25-30 minutes at 350° until bubbly. Serve warm.


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 Post subject: Re: Side Dishes
PostPosted: Thu Dec 22, 2011 2:09 pm 
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Posts: 36793
Location: Pittsburgh
PARTY TIME BROCCOLI

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
2 pkg. (10 oz.) frozen chopped broccoli
1/2 cup melted butter or margarine
1/2 pkg. (3 oz.) dehydrated onion soup mix
1 cup chopped pecans
1 can (8 oz.) water chestnuts, drained and chopped
1/4 cup seasoned dry bread crumbs

DIRECTIONS:
Defrost and drain broccoli. Mix butter, soup mix, pecans
and water chestnuts. Stir gently through broccoli. Pour
into 2 quart microwave casserole. Cook for 4-10 minutes on
High power (100%) until very hot. Sprinkle with crumbs
before serving.


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 Post subject: Re: Side Dishes
PostPosted: Thu Dec 22, 2011 2:11 pm 
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Joined: Tue Nov 26, 2002 7:25 pm
Posts: 36793
Location: Pittsburgh
OAKHILL POTATOES

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

INGREDIENTS:
1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs

DIRECTIONS:
Place potatoes in large saucepan. Cover with cold water.
Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. drain; reserve. Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion,
salt, and pepper in lightly greased 1 1/2 quart casserole.
Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter. Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole. Bake at 350 degrees for 30 minutes. Serve hot


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 Post subject: Re: Side Dishes
PostPosted: Thu Dec 22, 2011 2:19 pm 
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Location: Pittsburgh
(Make Ahead) Mashed Potato Casserole

10 large potatos, peeled & cut
1 cup sour cream
8 oz pkg cream cheese, softened6 tbs butter,divided
2 tbs dried minced onion
1 tsp salt
paprika

Boil potatoes until tender, drain, mash. Add sour cream, cream cheese, 4 tbs butter, onion and salt. Stir until smooth and cream cheese and butter are melted. Spread in greased 9 x 13" pan. Melt remaining butter, drizzle over all, sprinkle with paprika. Cover and bake at 350º for 40 minutes, uncover and bake 20 minutes longer. If casserole was refrigerated before baking let stand at room temp for 30 minutes before baking. Serves 12.

That is the original recipe. Here are my variations:

I use a mixer. I don't use dried onion, I slice and saute one onion and use that. I also add 1 cup shredded cheddar cheese and ½ can french fried onions to the mixture. During the last five minutes I sprinkle with another cup of shredded cheese and the rest of the onions.


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 Post subject: Re: Side Dishes
PostPosted: Thu Dec 22, 2011 2:49 pm 
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Location: Pittsburgh
Cranberry Casserole

2 cups fresh cranberries
3 cups diced apples

Place cranberries, in casserole dish, layer apples on top.

3/4 cup sugar
3/4 cup oatmeal
1/3 cup flour
1 cup brown sugar
½ cup chopped pecans

Mix all together.

1 stick melted butter

Stir butter into sugar mixture. Sprinkle mixture on top of apples. Bake at 350º for ½ hr. until browned.


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 Post subject: Re: Side Dishes
PostPosted: Mon Dec 26, 2011 8:58 pm 
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Location: North Huntingdon/Pittsburgh
OVEN BAKED POTATOES

1 32.oz. bag frozen hash browns
1 10 oz. can cream of chicken soup
1 pint of sour cream
1 cup shredded cheddar cheese
1/2 cup green onions chopped
1 tsp. salt
1 tsp. pepper
3/4 cup melted margarine
2 cups crushed corn flake crumbs

Mix together hash browns, soup, sour cream, onions, salt and pepper and 1/2 cup melted margarine.
Spread mixture into a 13x9x2 inch baking dish.
Combine the remaining margarine and crushed corn flake crumbs and top mixture evenly.
Bake at 350 for 1 hour

Serves 8

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 Post subject: Re: Side Dishes
PostPosted: Sat Jun 02, 2012 4:43 pm 
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Posts: 25237
Location: Templetucky, Georgia, USA
Zucchini/squash casserole – invented 2 June 2012 by Cap’n Tom
I give it 5 stars. :D :D

1 med zucchini, sliced ¼” thick
1 med yellow “crook-neck” squash, sliced ¼” thick
1 Vidalia onion, sliced 3/8” thick, then quartered

1 can Campbell’s Cream of Asparagus soup
1 package Kraft shredded 3-cheese mix with cream cheese
4 or 5 strips of pre-cooked bacon
Ritz Crackers as needed, crushed, to sprinkle on top
1 large spoonful of mayonnaise

Directions:

Cover zucchini, squash, and onion with water, teaspoon of salt, bring to boil for 2-3 minutes, then simmer on medium heat for 7 minutes.

In a large bowl, add cheese, soup, and mayo. Use scissors to snip bacon into ½” pieces. Stir to mix well.

Strain zucchini/squash/onions and add to bowl of other ingredients, stir well to blend.

Spread mixture in 11x14 pyrex casserole dish. Cover with crushed Ritz crackers.

Bake, uncovered, for 35 minutes and 12 seconds at 350 degrees.

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 Post subject: Re: Side Dishes
PostPosted: Sun Jun 03, 2012 9:36 am 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 16261
Location: Massachusetts
Vidalia Onions on the Grill

Ingredients
6 large sweet white onions, such as Vidalia
12 strips bacon
2 tablespoons butter
Salt and pepper

Directions
Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper.


Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve.


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 Post subject: Re: Side Dishes
PostPosted: Sun Jun 03, 2012 6:38 pm 
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Joined: Sun Nov 24, 2002 6:48 pm
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Location: Templetucky, Georgia, USA
Sounds great Pat!!

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 Post subject: Re: Side Dishes
PostPosted: Tue Aug 28, 2012 11:05 am 
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Location: North Huntingdon/Pittsburgh
Zucchini and Yellow Squash Gratin

Serves 4 Prep time: 20 minutes Total time: 30 minutes

2 tablespoons butter
2 medium zucchini...sliced crosswise 1/4 inch thick
2 medium yellow squash...sliced crosswise 1/4 inch thick
2 shallots, minced.....I used a medium onion
4 garlic cloves, minced
Salt & pepper
1/2 heavy cream
1 cup panko
1/2 cup grated Parmesan cheese

1. Preheat oven to 450 degrees. In a large skillet, melt butter over medium heat;
add zucchini, yellow squash, shallots, and garlic.
Season with salt and pepper.
Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.

2. Add cream, and cook until thickened, about 5 mintues.
Remove skillet from heat stir in 1/2 cup panko and 1/4 cup Parmesan.

3. Spoon mixture into a shallow 2-quart baking dish.
Sprinkle with remaining panko and Parmesan; season with salt and pepper.
Bake until top is golden brown. 8 to 10 minutes.


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 Post subject: Re: Side Dishes
PostPosted: Sun Oct 28, 2012 11:39 am 
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Found this on Pintrest, making it tonight. I'll update with a review after we try it.

SLIM POTATO CASSEROLE:

INGREDIENTS:
1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste


*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking...that is why I suggest 2% milk and regular cheese...if you use low fat everything, it will turn out watery....

DIRECTIONS:
PreHeat Oven to 350 degrees.

Combine all ingredients into a large bowl. Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly. Bake uncovered for 55 min.

*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1.5 Tbs of flour to the potato mixture before pouring into the baking pan*

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 Post subject: Re: Side Dishes
PostPosted: Wed Feb 13, 2013 12:49 pm 
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Posts: 36793
Location: Pittsburgh
KRAFT Golden Parmesan Potatoes


2 lb. (900 g) Yukon gold potatoes (about 6), peeled, thinly sliced (about 6 cups)
3 Tbsp. non-hydrogenated margarine, melted, divided
1/2 cup Kraft 100% Parmesan Grated Cheese, divided
2 Tbsp. chopped fresh chives


HEAT oven to 425°F.

RINSE potatoes; pat dry with paper towels.

BRUSH 1 Tbsp. margarine onto bottom and up side of 9-inch pie plate. Toss potatoes with remaining margarine and 1/4 cup cheese; layer on bottom and up side of pie plate. Sprinkle with remaining cheese.

BAKE 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate. Invert immediately onto plate; top with chives. Cut into wedges.

kraft kitchens tips
Substitute
Prepare using any all-purpose potato.

*I used baking potatoes, they were fine; I used butter not margarine and almost a whole stick; I used way more parmesan cheese.


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