Favorite Recipes forum: Soup, Salads and Side Dishes

 
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ImageArleneB
Oct 15, 2016 6:40 PM CST
Name: Arlene
Grantville, GA
Soups, Salads and Side Dishes. That's a lot of possibilities!

This thread is locked so you won't be able to post here, just search for Soups, Salads and Side Dish recipes. You can post on the Favorite Recipes #3 chat thread found here:

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Imagevic
Oct 17, 2016 7:54 AM CST
Name: Vicki
North Carolina
From Larry

Turmeric Slaw

1 Large cabbage, grated fine
1 Bell pepper, chopped fine
1 Medium onion, chopped fine
1/2 to 1 cup finely chopped celery

Dressing:

1 cup vinegar
3/4 cup sugar
1 teaspoon turmeric
1/2 teaspoon white mustard seed
1 teaspoon salt
Dash of pepper

Place dressing ingredients in saucepan and bring to boil While boiling hot, pour over cabbage and mix until cabbage is thoroughly moistened. Place in refrigerator several hours until crisp. Then add pepper, onion, and celery. Store is covered container. Stays crisp indefinitely.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:57 AM CST]
Quote | Post #1219964 (2)
Imagevic
Oct 17, 2016 8:02 AM CST
Name: Vicki
North Carolina
From Arlene

Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream, kale, and bacon to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.
BEST. SOUP. EVER!!!!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:58 AM CST]
Quote | Post #1219970 (3)
Imagevic
Oct 17, 2016 8:04 AM CST
Name: Vicki
North Carolina
From Arlene

Gourmet Potatoes

6 medium potatoes
1/4 cup butter
2 cups shredded cheddar cheese
1/2 cup sour cream
1 tablespoon minced onion
1 teaspoon salt
1/4 teaspoon ground pepper

Cook unpeeled potatoes until tender. Do not overcook! Cool, peel and shred coarsely.
Heat 1/4 c. butter in saucepan; remove from heat.
Add cheese, stirring until partially melted. Blend in sour cream, onion, salt and pepper.
Fold in potatoes, then place in greased 2 quart casserole dish. Bake, uncovered, at 350°F for 30 minutes or until nicely browned.
Note: Casserole may be assembled day before; if you do, cover and refrigerate, and lengthen cooking time. Serves 8. This also freezes very well. Do not thaw! Bake frozen.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 6:59 AM CST]
Quote | Post #1219972 (4)
Imagevic
Oct 17, 2016 8:11 AM CST
Name: Vicki
North Carolina
From Mary

Quinoa salad.

2-3 cups of cooked and chilled quinoa
red onion
cucumber with the peel still on
finely chopped cabbage
cherry tomatoes cut in half
small chunks of raw broccoli

Chop everything into small pieces and dress with Italian salad dressing, or a light lime dressing.


It was good. You could substitute or add other vegies. Quinoa is regarded as a super food.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:00 AM CST]
Quote | Post #1219980 (5)
Imagevic
Oct 17, 2016 8:22 AM CST
Name: Vicki
North Carolina
From Angie

And here's Ina Garten's recipe for curried chicken salad, which is another truly delicious dish. This is the
best curried chicken salad recipe I've ever found. I increase the amount of raisins and use golden raisins
in mine (and I don't even like raisins!) Enjoy!

CURRIED CHICKEN SALAD

(Ina Garten)

INGREDIENTS

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:00 AM CST]
Quote | Post #1219992 (6)
Imagevic
Oct 17, 2016 8:28 AM CST
Name: Vicki
North Carolina
From Arlene

SWEET POTATO CASSEROLE WITH CARAMELIZED APPLES

Yield: 8 servings

4 large sweet potatoes
2 T. salted butter, divided
2 T. olive oil, divided
2 T. Heavy cream
1/2 c. applesauce (I used natural, unsweetened)
2 t. grated fresh ginger
1 t. grated lemon zest
1 t. salt
1 t. pepper
2 Honeycrisp or Fuji apples, peeled, cored and sliced (I used whatever apples I had on hand)
3 T. light brown sugar

Preheat the oven to 400. Grease a 4 quart baking dish and set aside. Prick the potatoes with a fork and wrap each one in foil. Place them ona baking sheet and bake for 1 hour. Turn off the oven and let them sit in the oven for 30 minutes. Remove from oven and cool for 30 minutes.

Peel the potatoes, discarding the skins. Scoop the flesh into a large bowl. Add 1 T. butter, 1 T. olive oil and the cream. Beat with a handheld mixer on medium-high until smooth. Mix in the applesauce, ginger, lemon zest, salt and pepper. Transfer to prepared baking dish.

In medium bowl, combine the apples and brown sugar; toss to combine. In a large non-stick saute pan set over medium heat, melt 1 T. butter with 1T. olive oil. Add the apples and saute, stirring occasionally, until they are caramelized and golden brown, about 15 minutes. Top the sweet potato mixture with the apples and bake for 10 to 15 minutes or until warmed through. Serve hot.

NOTE: I used just butter, no olive oil.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:01 AM CST]
Quote | Post #1220000 (7)
Imagevic
Oct 17, 2016 8:29 AM CST
Name: Vicki
North Carolina
From Angie

SPECIAL POTATO SOUP

2 stalks celery, sliced 3/4 teaspoon seasoned salt
1 medium onion, chopped ½ teaspoon dried whole thyme
2 tablespoons butter, melted ½ teaspoon dried rosemary, crushed
6 medium potatoes, peeled and cubed dash of garlic powder
2 carrots, sliced Dash of pepper
3 cups water 2 cups milk
5 chicken flavored bouillon cubes 1 cup (4 oz.) shredded cheddar cheese

Saute celery and onion in butter in large Dutch oven until tender. Add next 9 ingredients,
cover and simmer about 20 minutes or until vegetables are tender.

Remove from heat and mash vegetables with potato masher or put through blender or
food processor. Add milk and cheese and return to burner on low medium heat. Cook, stirring constantly, until cheese is melted.

Yield: 10 cups

NOTE: This is a rich, hearty soup which makes a meal served with crackers or some type of bread.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:01 AM CST]
Quote | Post #1220002 (8)
Imagevic
Oct 17, 2016 2:00 PM CST
Name: Vicki
North Carolina
From Angie

QUICK ONION SOUP

6 medium onions, thinly sliced
½ cup melted butter
1 teaspoon sugar
3 dashes ground nutmeg
8 rounded teaspoons beef stock base or beef bouillon cubes
7 cups boiling water
1/4 to 1/2 cup good red wine
salt
big croutons or toasted French bread slices
grated Parmesan cheese or gruyere cheese

Saute sliced onions in melted butter with sugar and nutmeg in a Dutch oven. Cook just until onions are transparent but not browned (I sometimes let them brown a little). Dissolve beef bouillon in boiling water in a large bowl and add to onions and nutmeg. Simmer for about 20 minutes and add wine during last 2 minutes of cooking. Taste and add salt if needed. Spoon into serving dishes which can be placed in oven. Add croutons or French bread and top with grated cheese. Place under broiler for about 10 minutes until cheese is melted and slightly brown.

Yield: 6-8 servings, depending on size of mug or bowl. Wonderful served with tossed salad
and bleu cheese dressing! A meal in itself.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:02 AM CST]
Quote | Post #1220044 (9)
Imagevic
Oct 17, 2016 2:04 PM CST
Name: Vicki
North Carolina
From Mary

Soup

Tonight I made a very good soup. This is another of those "not a recipe" recipes.

A small onion, chopped
2 cloves of garlic, chopped
fry this in a little olive oil
Peel and dice 3-4 potatoes
Add about 1/2 tsp salt, or more, depending on your taste.
Cut up or crumble about half a pound of italian sausage into the potato pot. (My sausage was in links so I cut it into 1/2 inch slices). Add the garlic and onions. If you like some zip, add a dried hot pepper and let it all simmer in enough water to cover everything until the sausage and potatoes are cooked. You might need to add more water because this IS going to be soup! If the potatoes start to come apart, they will thicken it.
Chop a few kale leaves and add them. Stir to get all the kale under the liquid. Simmer about 5 minutes, just long enough to wilt the kale but not enough to change the color much. It looks pretty and it is very good. If the hot pepper has made it zippy enough for you, remove it before you store any leftovers.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:03 AM CST]
Quote | Post #1220048 (10)
Imagevic
Oct 17, 2016 2:05 PM CST
Name: Vicki
North Carolina
From Angie

Time for some chili con carne and beans. Here's my recipe:

I medium onion, chopped fairly finely but not minced
2 cloves garlic, minced
1 lb. ground round
1 quart pinto beans with bean liquor
1 28-oz. can crushed tomatoes
1 14.5-oz. can petite diced tomatoes
3 tablespoons chili powder (or to taste. We like ours on the spicy side)
1 tablespoon salt (adjust to taste)
2 bay leaves
parsley
basil

In Dutch oven, saute onions in 2 tablespoons EVOO until translucent. Add garlic but do not brown. Add ground round and sauté
until nice and brown. Add rest of ingredients and simmer for at least 30 mins. The longer it simmers, the better the flavor.

Remove bay leaves before serving in large bowls. If desired, garnish with taco mix grated cheese and sour cream. Chopped green
onions, jalapenos and green peppers are also nice garnishes.

I serve sliced French bread or baguettes with this, along with softened butter. Toasted French bread is also delicious.

This will be dinner tonight after my little one marches in our local Christmas parade. She'll be chilled to the bone and it will warm
her up nicely.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:03 AM CST]
Quote | Post #1220049 (11)
Imagevic
Oct 17, 2016 2:10 PM CST
Name: Vicki
North Carolina
From Larry

Snickers Apple Salad

1 1/2 cups 2% milk
1 pkg. (3-4 oz.) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping
4 large apples, chopped (about 6 cups)
4 Snickers candy bars (2.07 oz. size), cut into 1/2-inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes
or until soft-set. Fold in whipped topping. Fold in apples and candy bar pieces. Refrigerate until serving. Yields 12 servings of 3/4 cup each.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:03 AM CST]
Quote | Post #1220052 (12)
Imagevic
Oct 17, 2016 2:16 PM CST
Name: Vicki
North Carolina
From Arlene

Kale Slaw

Had our garden club tour yesterday with a pot luck after. Someone brought a kale slaw and I loved it. I don't like kale. So happy I have found a way to eat it that I like.

Easy to remember too. Just shredded kale, onions and carrots. Can add bacon if desired.

Dressing is one, two, three:

One part honey
Two parts red wine vinegar
Three parts mayo.

NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:04 AM CST]
Quote | Post #1220060 (13)
Imagevic
Oct 17, 2016 2:46 PM CST
Name: Vicki
North Carolina
From Mary

Cabbage based salad with yogurt dressing.

This is a Not a Recipe recipe.

Shread some green cabbage, red, too if you have it
Grate a carrot
Chop an apple
Add some green onion
Maybe some chopped celery
Raisins or dried cranberries
Nuts

As you see, the amounts don't really matter. It's never the same twice.

Make a dressing from unflavored yogurt and mayonaise, about half of each
Add a few drops of vanilla and a bit of sugar if you want

Mix it all together and enjoy it. It's not just for summer!
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:04 AM CST]
Quote | Post #1220076 (14)
Imagevic
Oct 17, 2016 2:48 PM CST
Name: Vicki
North Carolina
From Mary

Tonight I made a quick and simple soup to go with the rye bread (recipe posted about a week ago).

Sausage, cabbage and potato soup.

Cut up about half a pound of bratwurst sausages, making quarter inch slices. If you can find bulk bratwurst it would be easier. I use what I have.
Saute` the pieces in a little oil until browned. Add a chopped up onion and 2 or 3 chopped cloves of garlic. When the onion is limp, add about 3 or 4 potatoes, cut into bite sized pieces, plus a few dried red peppers like those you find in the Mexican food section. Add mushrooms if you have them, and enough water to cover all and simmer until the potatoes are done.
Chop a cup or two of green cabbage and add it when the potatoes are done. Salt to taste. Cook just long enough to make the cabbage limp. I have also made this with green kale. It only takes about half an hour from start to finish.

I think I will try it with bulk Italian sausage, add some tomato, and leave out the hot peppers. Then we would need Italian bread.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:05 AM CST]
Quote | Post #1220079 (15)
Imagevic
Oct 17, 2016 2:48 PM CST
Name: Vicki
North Carolina
From daylily

I found this recipe in Cooking Light years ago - that's why there is nutrition info with it. The long, English type cucumbers were on sale this week, so I bought a small piece of ginger, a couple cukes and made this a couple days ago. When I got home, I realized I didn't have any sesame oil! It's been on the grocery list for some time now - but has not been on sale, and a small bottle is at least $4.50 - so it keeps going back on the list. So, I used olive oil and then added a bit of Ponzu sauce, and it turned out good, but it is better with the sesame oil. Ponzu is a type of soy sauce that has citrus added to it. I like it better than regular soy sauce for most things. I also did not take the time to salt the cukes and let them sit. Wish I had. This makes them more crunchy and they last better in the fridge. They were pretty soggy the next day, and if I had salted them like the recipe says, they stay crispy.

Asian Cucumber Salad

1 lb. European Cucumbers
2 teas. salt
-------
1/2 medium sweet onion, sliced or small chunks
-------
Dressing...
2 tbls. rice wine vinegar
1 teas. finely grated fresh ginger
2 teas. sesame oil
1/2 teas. sugar
1/4 teas crushed red pepper flakes

Trim ends off cucumbers, peel off most of the skin, leaving decorative stripes. With fork, make lengthwise scores in the flesh. Cut in half lengthwise, scoop out and discard seeds. Cut into bite size pieces (I like to make triangles). Place pieces in colander, sprinkle with salt and gently mix to ensure all pieces are evenly salted. Set colander over bowl, let stand 30 minutes.

Rinse cucumbers thoroughly with cold water, dry pieces in clean kitchen towel or in paper towels. Gently squeeze dry. Place pieces in serving dish. Add onion.

In small bowl, stir together vinegar, ginger, oil, sugar and red pepper flakes. Pour over cucumber mixture, toss gently to coat.

Best if prepared a couple hours ahead of serving.

Yield 2 cups. 4 servings.

Calories 40, Protein 1g, Fat 2g, Carb 5g, Sodium 105mg, Chol 0, Fiber 1g
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:05 AM CST]
Quote | Post #1220080 (16)
Imagevic
Oct 17, 2016 3:51 PM CST
Name: Vicki
North Carolina
From Toni

I love this stuff. It's a common side-dish, but it's sweet enough to be eaten as a dessert. Awesome with a glass of milk! It's a bit time-consuming, though..

Sweet Corn Tomalito

5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk

In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth. Pour into a double boiler.

Place the tomalito over a large saucepan of simmering water, and cover tightly with aluminum foil. Steam for 50 to 60 minutes, or until firm. Check water occasionally, and refill if necessary. Stir pudding before serving to give it a consistent texture. Serve in small scoops.

(thanks to AllRecipes ... I couldn't remember all the steps when my mom made this & she couldn't find her recipe for it anywhere. http://allrecipes.com/recipe/sweet-corn-tomalito/detail.aspx)
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:06 AM CST]
Quote | Post #1220111 (17)
Imagevic
Oct 17, 2016 3:52 PM CST
Name: Vicki
North Carolina
From Mary

About 40 years ago I found this recipe for French dressing and have been making it in my blender ever since.

French Dressing

1 c salad oil
1 c ketchup
1/2 c apple cider vinegar
1/4 c lemon juice
small piece of onion
small clove of garlic
1/2 tsp salt
1 tsp paprika
3/4 tsp dry mustard
1/4 c honey or 1/2 c sugar

Put all in a blender and blend until completely mixed. Too much onion or garlic will make it look pink instead of red, so I add more paprika when that happens, or just ignore the color. This dressing stores well, and does not separate much. Makes about 3 cups.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:06 AM CST]
Quote | Post #1220112 (18)
Imagevic
Oct 17, 2016 3:55 PM CST
Name: Vicki
North Carolina
From Margaret

Here's a recipe that I just grabbed off FB, sounds really good and I am going to make it when I get the stuff. Big Grin

Oven-Baked Zucchini Fries

makes approximately 8 servings

Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg

Method:

Heat oven to 450ºF.

Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:06 AM CST]
Quote | Post #1220117 (19)
Imagevic
Oct 17, 2016 5:07 PM CST
Name: Vicki
North Carolina
From Mary

If you like raw onions and peppers, here is a simple salad that I made last week. Probably a lot of variations would be possible with this, including using fresh basil in place of cilantro.

An Easy Salad

Mix 1/4 c white vinegar and
1/4 c apple cider vinegar
Chop 1/4 cup fresh cilantro
A bit of salt and black pepper to taste
Add agave nectar or honey to taste
Let this stand for a couple of hours to mix the flavors

Cut a cucumber, half of a red bell pepper, and about 1/4 c onion into bite sized pieces.
Pour dressing over it, mix well and serve. Or it can be refrigerated for a few hours before serving.
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art
[Last edited Nov 4, 2016 7:07 AM CST]
Quote | Post #1220126 (20)

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