Topper's
Place
|
|
Click here to go to this page at new link I supposed everyone has a different opinion as to what a side dish is. For me it's anything that goes on the plate along with the main part of the meal, which, for me, is the meat. So at any rate here's a collection of side dishes. Some I've tried, some I haven't - Let me know which ones that you like! Topper
Pasta
Italian Sausage, Peppers And Onions Fettuccine Serves 4 1 Tbsp. Olive oil Heat the oil in a skillet. Add the sausages and cook fully. Remove them from the pan. Add the onions and peppers. Cook until just soft. Add the tomatoes, wine, basil and garlic. Simmer for 30 minutes. Slice the cooked sausage into 1/4-inch pieces. Add to the sauce. Cook the fettuccine to desired doneness. Drain. Place in bowls and top with the warm sauce.
Baked Pasta With Fontina Serves 4 2 tsp. Olive oil Heat the oil in a heavy pan. Add the garlic and onion. Cook for 4 minutes over medium heat. Add the eggplant and cook until soft. Add the tomato paste and broth. Simmer for 10 minutes. Set aside. Add the pasta to boiling water and cook until tender (about 7-10 minutes). Drain and rinse with cold water. Add the pasta to a casserole dish. Cover with the eggplant & onion sauce. Top with the chopped tomato and Fontina. Cover. Bake at 375 for 15 minutes.
Penne Pasta With Sharp Cheddar Cream Sauce Serves 4 4 cups Penne pasta,
cooked and drained Cook the pasta and set aside. Melt the butter in a heavy saucepan. Whisk in the flour and cook for 3 minutes, stirring frequently. Add the milk and slowly heat. Whisk in the cheese. Add the Worcestershire and cayenne. Simmer for 25 minutes, stirring frequently. Toss with the pasta. Serve warm.
Fettuccine
Romanoff
Serves
8 1/2 lb. Fettuccine Cook the pasta until just soft. Mix together the sour cream, garlic, chives, salt, pepper and 1/2 of the cheese. Drain the pasta. Toss in the melted butter. Stir in the sour cream mixture. Serve garnished with the remaining cheese.
Noodles With Wild
Mushrooms
Serves 4 1 lb. of Noodles (fresh
or frozen) Melt the butter in a skillet. Add the mushrooms and sauté until just soft. Add the broths and parsley. Cook the noodles in a separate pot. Drain and toss with the mushroom sauce. Reheat if necessary. Check the seasonings. Serve warm.
Blue Cheese Potatoes Delmonico
Serves 4 8 medium Potatoes Pre-heat the oven to 375. Boil the potatoes. Allow to cool slightly and dice. Place in a casserole dish. Melt the butter in a saucepan. Whisk in the flour and cook for 5 minutes, stirring frequently. Whisk in the milk and cream. Reduce the heat and simmer for 20 minutes. Whisk in the cheese until blended. Pour over the potatoes. Top with the breadcrumbs and bake for 25 minutes.
Danish Potatoes Serves 3-4 3/4 lb. Small red
potatoes, peeled Boil the potatoes until just soft. Drain and allow to cool slightly. Place the sugar in a heavy skillet over low heat. Stir frequently until the sugar browns (5-7 minutes). Stir in the melted butter. Add the cooked potatoes and shake until well coated. Serve immediately garnished with the pan sauce and parsley.
Bacon And Cheddar Whipped Potatoes Serves 4 4 strips Bacon, cooked,
drained, and diced Cook the potatoes in water until soft. Drain. Place in a mixer bowl. Add the butter and cheese while the potatoes are still hot. Add a little milk and start the mixer on low. Increase the speed and add milk as needed until the potatoes are light and fluffy. Add the bacon and blend in well. Check seasonings. Serve warm.
Middle Eastern-Style Potato Salad Serves 4 8 medium Red potatoes Boil the potatoes until just tender. Allow to cool slightly. Dice into medium pieces. Toss well with remaining ingredients. Chill. Serve cold.
Caesar Potato Salad Serves 4 2 lb. Red potatoes Boil the potatoes until just soft. Cool and cut into 1/4-inch slices. Toss in the dressing. Toss in the cheese. Check the seasonings. Serve chilled.
Cream
Cheese And Herb Mashed Potatoes
Serves
4 4 large Potatoes, peeled
and quartered Boil the potatoes until soft. Drain, and add the rest of the ingredients. Mash to the desired consistency. Check the seasonings. Serve warm.
Rosemary
And Garlic Hash Brown Potatoes
Serves
4 2 large Potatoes, grated Heat the oil in a heavy skillet over medium heat. Mix together the potatoes, onion, garlic and rosemary. Check the seasonings. Add the mixture to the pan. Press down with a spatula. Cover and cook for 15 minutes. Remove the lid. Flip the mixture and brown the other side (uncovered) for 15 minutes longer. Serve warm.
Herb-Roasted
New Potatoes
Serves
3-4 1 lb. New red potatoes Pre-heat the oven to 400.Toss together all ingredients. Place on a cookie sheet. Bake for 45-55 minutes or until soft.
New Potatoes With Ham Serves 4-6 4 cups Water Peel the potatoes if desired. Add the water, broth, potatoes and ham to a soup pot. Bring to a boil and cook until tender. Drain. Toss in the butter, parsley and seasoning. Serve warm.
Punched
Potatoes
Serves
4 4
medium Russet baking potatoes
Piedmont-Style Rice Serves 4-6 2 Tbsp. Olive oil Heat the oil in a saucepan. Add the onion, garlic and mushrooms. Cook until just soft. Add the prosciutto and rice. Cook for 3 minutes. Add the broth. Bring to a boil. Reduce the heat, cover and simmer for 20 minutes (or until the rice is tender). Garnish with the cheese.
Fried
Rice
Serves
4 2 Tbsp. Oil Heat a non-stick skillet or wok. Add oil and heat over medium high flame until just smoking. Carefully add the rice (watch for pops!). Stir in soy and scallions and stir while cooking for about five minutes. Add whipped egg and stir until egg has set.
Wild
Rice Dressing
Serves
4 1/2
cup Rice
Lentil Pilaf Serves 4 2 Tbsp. Olive oil Heat the oil in a heavy saucepan over medium heat. Add the onions and garlic. Cook until just soft. Add the rice and lentils. Stir for 2 minutes. Add the broth, thyme, and pepper. Bring to a boil. Reduce the heat, cover, and simmer 30 minutes. Stir in the toasted pine nuts. Serve warm.
Braised Kale With Ham
Serves 4-6 1 Tbsp. Oi1 Heat the oil in a large pot. Add the onion and cook until
soft. Add the chopped kale and cook (stirring frequently) for 3 minutes. Add the remaining ingredients and bring to a
Grilled
Corn With Roasted Red Pepper Butter
Serves
4 4 ears Corn, husk on Place the butter and peppers in the food processor. Blend well. Refrigerate for 15 minutes. Carefully peel back the husk of the corn and remove as much silk as possible. Return the husk and soak in cold water for 20 minutes. Place directly on the grill over hot coals (close the hood). Cook for 25-35 minutes. Remove the husk and brush with the seasoned butter.
Black-Eyed
Peas, Pilaf-Style
Serves 6-8 1 lb. Black-eyed peas, dry Heat the oil in a heavy saucepan. Add the onion, celery, bell pepper and garlic. Cook until just soft. Add the peas and cook for 3 minutes, stirring frequently. Add the remaining ingredients. Bring to a boil, reduce the heat and simmer until the peas are tender (40-60 minutes).
Ranch Beans Serves 4 2 Tbsp. Oil Heat the oil in a heavy saucepan. Add the onion, garlic and bell pepper. Cook until just soft. Add the remaining ingredients. Cover and simmer for 25 minutes. Serve warm.
Stuffed Tomatoes
Serves 4 4 firm tomatoes Preheat the oven to 375 degrees. Cut tops from tomatoes (keep tops) and remove pulp, leaving a shell 1/4-inch thick. Chop the pulp of tomatoes. Cook onion in olive oil until tender and combine with remaining ingredients on list, plus the chopped tomato pulp. Fill tomato shells with the mixture. Replace the tops and place in a greased baking dish. Bake at 375 degrees for about 30 minutes.
German-Style Hot Slaw Serves 2-3 1/4 lb. Bacon, diced Brown the bacon in a large, heavy skillet. Whisk in the sugar and vinegar. Stir in the cabbage and onions. Cook for 5 minutes, stirring frequently. Cover and reduce the heat. Simmer until the cabbage is tender (about 20 minutes). Serve warm.
Salmagundi Salad Serves 2 1 small head Romaine lettuce, shredded Place the lettuce on two plates. Arrange the remaining ingredients in strips or small mounds on the lettuce. Serve with your favorite vinaigrette.
6 Tbsp. Olive oil In a mixing bowl, whisk together the oil, vinegar, lemon juice, garlic, Dijon, salt and pepper. Toss in the cooked shrimp, olives and tomatoes. Arrange the greens on 4 plates. Top with the shrimp mixture. Garnish with Parmesan.
Green Bean Salad Serves 3-4 1 lb. Green beans, fresh String and snap the beans into one-inch pieces. Add to boiling water and cook for seven minutes (or until just tender). Rinse with cold water, drain, and place in a large mixing bowl. Whisk together the vinegar, mustard, oil, and tarragon in a separate bowl. Add to the beans. Toss in the red pepper and mix well. Check the seasonings. Chill at least 1 hour before serving.
Broccoli Salad 4 cups broccoli florets
(small pieces) Cook the bacon until crispy. Drain on paper towels and then crumble. Toss together the apple, onion, raisins, sunflower seeds and bacon. Add to the broccoli in a large bowl. Mix in the mayonnaise and lemon juice. Add the sugar. Toss to coat. Refrigerate for at least an hour before serving.
Asparagus and Tomato
Salad with Yogurt Dressing 10 ounces asparagus tips
and tender stems In a medium bowl, combine the asparagus, tomatoes, onions. Set aside. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
Tasty Barley Salad Serves 10 1 1/2 cups pearl barley Rinse the barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature. Pour oil into a small skillet and place over medium heat. Add the onion and saute' until golden brown. In a serving dish, combine the cooked barley and onion, apricots, almonds, cranberries, and parsley. Toss. In a small bowl, mix together yogurt, honey, lemon juice cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.
Three Bean Salad Serves 6 1 can Red kidney beans,
drained Toss together the beans, onion, and pepper. In a separate bowl, whisk together the vinegar, oil, sugar, celery seed, and garlic. Pour over the bean mixture and mix well. Check the seasonings. Cover and chill at least 2 hours. Serve cold.
Country-Style Sausage
Gravy
Serves 4 1 lb. Ground breakfast
sausage Brown the crumbled sausage in a heavy skillet over medium heat. Sprinkle on the flour. Cook for three minutes, stirring frequently. Whisk in the milk and water. Reduce the heat to low and simmer for 25 minutes, stirring often. Serve warm over hot biscuits.
Tomato Gravy Makes about 2 cups 3 Tbsp. Bacon grease (or
butter) Combine the bacon grease (or butter) and the flour in a skillet. Cook for 3 minutes over low heat, stirring frequently. Slowly whisk in the broth. Slowly whisk in the tomato puree. Check the seasoning. Simmer for 30 minutes, occasionally stirring. Serve warm.
Quick Dill Sauce
Makes 1 cup 1 cup Sour cream Whisk together all ingredients. Use immediately or refrigerate.
|
Remember, Topper's Place is moving, feel free to add the new link to your Favorites: www.toppers-place.comEmail:
Topper (Linda)
|
