Side dishes

[smilie]

What's your best side dish recipe?

 

[AKL_Megs]

Pretty boring, but I make a MEAN greenbean casserole.

I make it with CHEDDAR french fried onions instead of regular. I don't bother with the soy sauce. Somehow this makes all the difference.

Everyone always seems to like my Spanish Rice.

White rice... can be Minute, Uncle Bens, or good ol' regular rice. I add diced green chilis, diced tomatoes, and a pack of taco seasoning. People love it!

 

[JessicaR]

A couple that I really enjoy making and eating!

Roasted New Potatoes with Caramelized Onions and Truffle Oil Recipe

1 pound small, new potatoes, scrubbed, quartered
1 large yellow onion, peeled, thinly sliced
3 Tbsp olive oil
Kosher salt and freshly ground black pepper
Several shakes of white truffle oil, about 1/2 teaspoon


Method
1 Preheat oven to 400°F. Put onions and potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the potatoes out so they are in a single layer in the pan. Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through.

2 Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat.

Stuffed Escarole

Ingredients:
One 8-ounce loaf day-old Italian bread, processed into crumbs (about 4 cups)
One 4-ounce can sliced olives, drained
One 2-ounce can flat anchovies, drained and chopped
1 cup white wine 3/4 cup olive oil ½ cup grated Asiago or Parmesan cheese 1/4 cup capers
Salt and pepper
4 small heads escarole (about 8 ounces each)
2 cloves garlic, smashed
1/2 cup chicken broth

Directions:In a large bowl, combine the bread crumbs, olives, anchovies, 1/2 cup wine, 1/4 cup olive oil, cheese and capers. Add salt and pepper to taste. Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry. Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string.

In a large, deep skillet, heat the remaining 1/2 cup olive oil over medium-high heat. Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes. Transfer the escarole to a plate. Pour the remaining 1/2 cup wine and the chicken broth over the escarole. Cover and let rest for 10 minutes. Remove the string and slice the escarole open to serve.

 

[720L]

Pretty boring, but I make a MEAN greenbean casserole.

I make it with CHEDDAR french fried onions instead of regular. I don't bother with the soy sauce. Somehow this makes all the difference.

Everyone always seems to like my Spanish Rice.

White rice... can be Minute, Uncle Bens, or good ol' regular rice. I add diced green chilis, diced tomatoes, and a pack of taco seasoning. People love it!

Do you add water to the taco seasoning?