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 Post subject: Re: Side Dishes
PostPosted: Wed Mar 27, 2013 7:03 am 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 16261
Location: Massachusetts
Butternut Squash and Apple Casserole


This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar. This is a tasty side dish for any fall meal, and it would be a perfect holiday dinner casserole.

Ingredients:
• 1 small butternut squash (about 2 to 2 1/2 lbs)
• 2 tart apples
• 1/2 cup brown sugar, firmly packed
• 4 tablespoons butter, cold
• 1 tablespoon flour
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Preparation:
Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.
Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.


Last edited by Pat7 on Wed Mar 27, 2013 7:07 am, edited 1 time in total.

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 Post subject: Re: Side Dishes
PostPosted: Wed Mar 27, 2013 7:04 am 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 16261
Location: Massachusetts
Cauliflower and Cheese Bake

This delicious, cheesy casserole is a great way to enjoy cauliflower, and it makes a wonderful addition to the dinner table.

Ingredients:
• 1 large head of cauliflower, about 1 1/2 to 2 pounds, cut into flowerets
• ***Sauce***
• 4 tablespoons (2 ounces) butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 cups milk
• 1 tablespoon Dijon mustard
• 1 1/2 cups (6 ounces) Cheddar cheese, mild or sharp
• ***Topping***
• 1 cup soft fresh bread crumbs
• 1 tablespoon fresh chopped parsley, optional
• 1/2 teaspoon ground paprika
• 1 to 2 tablespoons melted butter

Preparation:
Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.
Grease a 2-quart baking dish. Heat oven to 350°.
In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.
Combine the cauliflower with sauce and spoon into the prepared baking dish.
Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned.
Serves 6.


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 Post subject: Re: Side Dishes
PostPosted: Wed Mar 27, 2013 7:05 am 
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Joined: Fri Jan 07, 2011 11:02 am
Posts: 16261
Location: Massachusetts
Broccoli Casserole Recipe

This tasty broccoli casserole is the perfect side dish for a holiday dinner or everyday family meal.

Ingredients:

• 10 to 12 ounces frozen chopped broccoli, cooked and drained
• 2 tablespoons butter
• 2 tablespoons finely minced onion
• 2 tablespoons all-purpose flour
• Dash pepper
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups half-and-half or light cream
• 1 1/2 cups shredded sharp Cheddar (6 ounces)
• 3 large eggs, beaten

Preparation:
Heat oven to 350°. Grease a 2 1/2-quart casserole. Arrange the cooked and drained broccoli in the casserole.
Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli casserole comes out clean.
Serves 6.


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 Post subject: Re: Side Dishes
PostPosted: Wed Mar 27, 2013 7:06 am 
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Posts: 16261
Location: Massachusetts
Green Beans with Bacon Recipe


Ingredients
• 4 bacon strips, diced
• 1/2 cup chopped onion
• 8 cups fresh green beans, trimmed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions
• In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender.
• Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain well. Add to bacon mixture. Sprinkle with salt and pepper; toss to coat. Yield: 8 servings.


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 Post subject: Re: Side Dishes
PostPosted: Mon Apr 22, 2013 9:14 am 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
Loaded Cauliflower Casserole


2 lbs cauliflower florets, steamed to tender.

8oz. sharp cheddar
8oz monterey jack
8 oz. cream cheese
4 T heavy cream
2 bunches Green onions (I just sprinkled in some dried minced onion)
6 slices bacon, cooked/crumbled
1 clove minced garlic (I used more - minced from a jar)

Cream together 6oz each of first 2 cheeses, 8oz cream cheese and heavy cream. Stir in onion/bacon/garlic.

Mix w/ cauliflower – mashing some if you want.

Pour into dish and add rest of cheese on top. Cover w/ foil back 25 min. at 350. Uncover, bake til browned and bubbly.

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 Post subject: Re: Side Dishes
PostPosted: Mon May 27, 2013 11:05 am 
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Posts: 21255
Honey-Mustard Dilled Brussel Sprouts

Finally found this recipe...I made it some years back and really liked the brussel sprouts...it was a hit with everyone else too.

12 oz. fresh brussel sprouts
1 Tblsp. butter, melted
1 Tblsp. honey
1 tsp. Dijon mustard
1/8 tsp. onion powder
1/8 tsp. dried dill weed

Trim brussel spouts; cut small X in stem end. Place in medium saucepan; add 1/2 cup water. Cover and cook over medium-high heat for 8 minutes or until tender. Drain and return to saucepan.

Add all remaining ingredients to drained brussel sprouts. Stir gently to coat.

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 Post subject: Re: Side Dishes
PostPosted: Tue Nov 12, 2013 2:15 pm 
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Joined: Wed Jun 01, 2005 2:16 pm
Posts: 384
Location: On a dark desert highway.
Saw this recipe on the Cooking Channel today & will try it tonight:

Artichoke with Browned Hollandaise



ingredients

ARTICHOKES:
2 lemons, halved
Salt
4 artichokes

HOLLANDAISE:
1 1/2 cups/375 g unsalted butter
4 egg yolks
Salt and freshly ground pepper
1/2 lemon

Directions

For the artichokes: Squeeze a lemon into a large pot of salted water. Throw in the rinds and bring to a boil. Meanwhile, trim the artichokes, rubbing every cut surface with the remaining lemon as you go, so they don't turn brown. Using a bread knife, cut off the stems, then snap off any tough dark green leaves around the base. Slice across the artichokes about one-third of the way down, exposing their inner core.
When the water boils, put in the artichokes and boil until a bottom leaf pulls off easily and the base of the artichokes are tender to a fork, about 40 minutes. Drain. Pull the inner core from the artichokes and clean out all the hair-like bits, scraping the cavity clean with a spoon.

For the hollandaise: Melt the butter slowly in a saucepan, leaving it on the heat until it has turned brown (not black). Skim off any foam that rises to the top, and pour the clear butter into a bowl, leaving behind the milk solids. Wash the saucepan.

Put the yolks, 1/4 cup/60 ml water and a pinch of salt into the clean pan. Whisk over medium heat until ribbony, 3 to 5 minutes. If the pan gets too hot, the eggs will scramble, so lift the saucepan on and off the heat occasionally to keep the temperature in check. Take the pot off the heat and slowly whisk in the clarified butter, adding it in a thin stream. Season with salt, pepper, and a few squirts of lemon. It will be thick, but still pour off a spoon. It should be globby, like mayonnaise. Spoon the sauce into the cavity of the artichokes. Eat, by peeling off the leaves and dipping them in the sauce. When you get to the heart, eat it with a knife and fork.

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 Post subject: Re: Side Dishes
PostPosted: Mon Nov 25, 2013 6:44 pm 
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Posts: 23511
This is the homemade cranberry sauce that I've made for years. Everyone loves it and it's so easy. I usually make a day or two before the holiday.

http://allrecipes.com/Recipe/Slow-Cooker-Cranberry-Sauce/Detail.aspx?ms=1&prop25=71459121&prop26=SlowCooker&prop27=2011-11-11&prop28=Recipes&prop29=Recipe_1&me=1

Slow-cooker Cranberry Sauce
Makes 12 servings

1/2 cup orange juice (I squeeze it fresh)
1/2 cup water
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon ground cinnamon
1 (12 ounce) package fresh cranberries
1 Tbsp orange zest

Directions

Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

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 Post subject: Re: Side Dishes
PostPosted: Thu Mar 20, 2014 1:26 pm 
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I haven't made this yet, but I know there was a discussion in the Swamp about using cauliflower to make "fried rice" a couple of weeks ago.

This recipe looks good/interesting. I would swap out the frozen peas/carrots for fresh veggies.


http://www.skinnytaste.com/2014/03/cauliflower-fried-rice.html

Cauliflower "Fried Rice"
Skinnytaste.com
Servings: 4 • Size: heaping 1 1/3 cups • Old Points: 2 pt • Points+: 3 pts
Calories: 108 • Fat: 3 g • Carbs: 14 • Fiber: 6 • Protein: 9 g • Sugar: 1
Sodium: 868 mg • Cholesterol: 47 mg

1 medium head (about 24 oz) cauliflower, rinsed
1 tbsp sesame oil
2 egg whites
1 large egg
pinch of salt
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.

Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Remove from heat and mix in scallion greens.

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 Post subject: Re: Side Dishes
PostPosted: Thu Nov 20, 2014 2:39 pm 
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Joined: Mon Feb 11, 2013 5:24 pm
Posts: 6618
Location: New England
Sweet Potato Casserole

Preheat oven to 350*
4 1/2 cups cooked and mashed sweet potato
1/2 cup butter, melted
1/3 cup milk
3/4 cup white sugar
1 teaspoon vanilla extract
2 eggs beaten

Topping
1 cup light brown sugar
1/2 cup flour
1/3 cup butter
1 cup chopped pecans

In a large bowl mix the potatoes, melted butter, white sugar, vanilla extract and eggs. Spread mixture into a 13x9 baking dish.
In a small bowl mix the brown sugar & flour. Cut in 1/3 cup butter until mixture is crumbly. Stir in the pecans. Sprinkle mixture over the potatoes.

Bake for 25 minutes or until golden brown.

This is VERY sweet, but really good. :D

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 Post subject: Re: Side Dishes
PostPosted: Sun Nov 23, 2014 8:12 pm 
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Joined: Mon Feb 11, 2013 5:24 pm
Posts: 6618
Location: New England
Oven Roasted Cranberry/Pecan Brussel Sprouts

Preheat oven to 400 degrees.
1 pound brussel sprouts, trimmed & halved lengthwise
2 Tablespoons EVOO
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 cup dried cranberries
1/4 cup pecan pieces

Toss the BS in EVOO, salt and pepper. Roast for 30-35 minutes on a rimmed cookie sheet.
During the last 5 minutes of roasting, add the cranberries and pecans. Stir well and contiune
roasting until BS are tender.

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 Post subject: Re: Side Dishes
PostPosted: Mon Jun 22, 2015 6:44 pm 
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Joined: Wed Mar 12, 2003 10:16 am
Posts: 15534
Location: Georgia
I just made this with some summer yellow squash given to me. It was really good. I even cut back a little on the cheese and cracker crumbs.

Southern Style Squash Casserole Recipe

Classic Southern style squash casserole recipe made with just four ingredients!
Author: Recipe for Perfection
Ingredients

1½ pounds of yellow squash
1½ cups shredded cheddar cheese, plus more for topping
1½ cups crumbled Town House Wheat Crackers, or similar, plus more for topping
2 tablespoons mayonnaise

Instructions

Preheat the oven to 350 and set out a casserole dish (about 1 qt in size).
Wash the squash and cut into ½ inch rounds. Put about a half an inch of water in a pot and bring to a boil. Add the squash, cover with a lid, and cook, stirring occasionally, for about 5-7 minutes. Squash is done when the middle part of the largest rounds is starting to break up and the seeds are coming loose.
Drain the squash. In a large mixing bowl, combine the cooked squash, cheese, and mayonnaise. Stir until the cheese is melted. Add the cracker crumbles and stir vigorously until well combined, allowing the squash to break up as you stir.
Scrape the mixture into the casserole dish and smooth out evenly. Sprinkle with a little more cheese and some more cracker crumbles. Bake 30 minutes and serve warm.

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 Post subject: Re: Side Dishes
PostPosted: Thu Nov 24, 2016 10:17 am 
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Posts: 8761
Location: Salina, Kansas
Oyster Stuffing

4 slices bacon
1 1/2 c chopped celery
3/4 c minced onion
1/4 c chopped parsley
1 t poultry seasoning
1/4 t pepper
1 serving spoon of turkey juices
1 pint of shucked oysters, drained and chopped
4 T butter
16 slices fresh white bread--crust removed

In a large skillet, cook bacon until crisp, drain on paper towel and crumble. In bacon drippings, cook celery and onions on medium heat 5-7 min, remove from heat and stir in parsley, poultry seasoning, pepper and bacon.

In another skillet, heat oysters 5 min in butter. Cube bread and lightly toss with celery mixture and oysters in large bowl until thoroughly combined.

Place in greased 2 qt casserole, top with turkey juices and bake at 350° 30-35 min.

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 Post subject: Re: Side Dishes
PostPosted: Mon Jul 20, 2020 11:51 pm 
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Posts: 25237
Location: Templetucky, Georgia, USA
Vidalia Onion Casserole!

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