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Side Dishes

  • Zucchini Tots

    Category:

    Preheat oven to 400 degrees.
    In a bowl, combine zucchini, egg, onion, cheese, bread crumbs, salt and pepper.
    Spoon mixture into a greased mini muffin tin or on a greased baking sheet. If using a baking sheet, form mixture into a “tot” shape.
    Bake for 15 to 20 minutes, or until browned.

  • Zucchini Tots

    Category:

    Preheat oven to 400 degrees.
    In a bowl, combine zucchini, egg, onion, cheese, bread crumbs, salt and pepper.
    Spoon mixture into a greased mini muffin tin or on a greased baking sheet. If using a baking sheet, form mixture into a “tot” shape.
    Bake for 15 to 20 minutes, or until browned.

  • Panko Roasted Carrots

    Category:

    Preheat oven to 400 degrees. Line a baking sheet with parchment or foil. Spray the foil with non stick cooking spray.
    In a zip top bag add the olive oil, garlic, Dijon, parmesan, panko, salt, pepper and oregano. Add carrots and shake until they are well coated. Spread the carrots on the baking sheet.

  • Summer Fruit Salad

    Category:

    In a large bowl, combine all prepared fruit. Cover and refrigerate until chilled well.
    In a medium bowl, stir together the lemonade, honey, oil, and poppy seeds. Pour dressing over chilled fruit and mix gently. Serve immediately.

  • Spanish Rice

    Category:

    Cook 3 cups Long Grain Rice using broth on place of water.
    In a large skillet, add chopped onion and bell peppers and cook until soft. Add garlic powder, cumin, chili powder, tomato sauce and Tabasco sauce. Let sauce come to a simmer and add hot cooked rice. Stir to combine; salt & pepper to taste.
    *For variety, brown 1 pound of hamburger with the onion and bell peppers.

  • Apricot Glazed Asparagus

    Category:

    Preheat oven to 400 degrees.
    Place asparagus spears on a foil-lined jelly roll pan coated with cooking spray. Combine apricot preserves, soy sauce, garlic and salt in a small bowl. Pour moisture over the asparagus. Toss well to coat.
    Baked for 10 minutes or until asparagus is crisp and tender. Serve immediately.

  • Savory Hash Browns

    Category:

    Preheat oven to 400 degrees. Spray a large baking pan with non stick cooking spray.
    Add the hash browns to a large bowl. Whisk the eggs together and pour over the potatoes. Add the cheese, and spices and melted butter and mix together.
    Spread the hash browns over the baking pan and bake for 40 minutes or until desired crispiness. Cut and serve warm.

  • Creamed Leeks

    Category:

    Preheat oven to 425 degrees.
    Wash leeks thoroughly and cut leeks into ½” disks, discarding the dark green portion of the leek. Put the leeks into a bowl, being careful to keep them in their disk form without it separating into individual rings. Add the heavy cream, grated parmesan cheese, salt and pepper, and mix gently using your hands.

  • Baked Zucchini Crisp

    Category:

    Preheat oven to 350 degrees. Spray an 8x8” baking pan with non-stick cooking spray.
    In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add zucchini and onion; cook for 8 minutes. Add garlic and cook for an additional 2 minutes. Transfer to a bowl and cool completely.
    Microwave remaining butter and drizzle over cereal; tossing to coat.

  • Katie's Hawaiian Beans

    Category:

    In a crock pot add all of the ingredients excluding the cornstarch and water. Next you will need to add the slurry, made out of the cornstarch and water. Add the COLD water to a medium size bowl, whisk in the cornstarch. Add slurry to crock pot, stir to combine and slow cook for 4 hours on high heat or 8 hours on low.

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