Recipezaar: OAMC/Freezer/Make Ahead,Side Dishes recipes

Mamaliga (Aka Polenta)

Tue, 04 Mar 2008 00:06:09 -0500

This is the Romanian form of cornmeal mush that is called Polenta in northern Italy. If you make more than what you need right away, you can bake or fry it later on (check my other recipes), which is more delicious than the first day! -- posted by AniSarit

Erin's Cold Pasta Salad

Tue, 04 Mar 2008 01:09:51 -0500

This is a super easy, yet yummy cold pasta salad. It's great as a side-dish or for a potluck and best when made a day ahead, although not a must so long as you give it some time in the refrigerator for the flavors to absorb. Measurements are approximate and can be experimented with...you really can't mess this one up! -- posted by Noni Suzanne

Marinated Grilled Veggie Kebabs

Wed, 05 Mar 2008 23:53:30 -0500

I love to bring these as a dish to pass for picnics. They're always a big hit. -- posted by MarthaStewartWanabe

Sweet Potato Balls With Orange Rind (Omac)

Mon, 10 Mar 2008 23:18:17 -0400

I grew up with my Mom's sweet potato balls for Thanksgiving but I saw this in Food Editors' Favorites submitted by Diane Wiggins of St. Louis for the St. Louis Globe. I thought it sounded different and good. I don't want to lose it. You can make this weeks in advance and freeze it, then simply place it in the oven 20 minutes before serving time. These need to bake from a frozen state so this is a make ahead which is helpful on holidays! -- posted by Oolala

Lydia's Rice Pilaf

Thu, 13 Mar 2008 16:35:43 -0400

A great rice dish from my friend Lydia. It's easy to make and freezes well. I just seved it for a party of 200 people and everyone wanted the recipe. -- posted by Chava Cohen

Make Ahead Mashed Potatoes (Oamc)

Tue, 25 Mar 2008 22:18:03 -0400

You'll love having this side dish handy. Recipe makes 7 cups of mashed potatoes. -- posted by Chef Buggsy Mate

Crispy, Cheesy Potatoes (Oamc)

Tue, 25 Mar 2008 22:20:30 -0400

Nice comfort dish simular to potato casserole from Cracker Barrel. Don't forget to attach the crumbs to the bag somehow. Recipe makes 3 meals. -- posted by Chef Buggsy Mate

Nana Hassard's Original Scalloped Potatoes

Wed, 26 Mar 2008 19:18:52 -0400

This is a recipe in my Fannie Farmer cookbook that I picked up at a yardsale for a BUCK! It's older than dirt, and is all taped together but the recipe's are AWSOME! This is also word for word what my Nana's recipe card is for Scalloped Potatoes. Want it Fat Free? Seach 'Zaar' for "Nana Hassard's Fat Free Scalloped Potatoes". I only do the Full Fat Version for the Holidays.... -- posted by BratGyrl

Buttermilk and Gorgonzola Coleslaw

Tue, 01 Apr 2008 01:36:20 -0400

I wanted to kick up the flavor in my buttermilk coleslaw recipe to accompany a spicy pork tenderloin sandwich. The combination was perfect! I set out on a mission to pair this coleslaw with other more traditional coleslaw accompaniments such as burgers and chili dogs. This recipe is a winner! -- posted by Humble Bee

Maple Tangerine Carrot Coins

Thu, 03 Apr 2008 17:48:56 -0400

Cooking Light. Orange juice can be used instead of tangerine. -- posted by dicentra

Spinach Kugel (Pareve)

Fri, 11 Apr 2008 00:02:33 -0400

This is the spinach kugel that I have prepared for my family. It is a yummy dish to serve for Passover. I got this recipe from a friend who made this for us and even "spinach haters" loved it! Equipment needed: Large skillet Food processor Large mixing bowl 9" x 13" Casserole dish -- posted by Chef #354758

Three Bean Salad

Fri, 11 Apr 2008 20:08:13 -0400

Easy to make, delicious bean salad with a red, white and green theme that keeps well in the fridge. It's also very nutritious. Although it is oil and vinegar based, most of the oil stays behind in the bowl, so it is low fat, high fiber and low carbohydrate. You can make it on the weekend and have it available as a side dish all week. I've been making it so long I can't remember where it came from. It is great for covered dish dinners and is always a popular item because it is very colorful and appealing. -- posted by Chef #637313

Elegant Potatoes Au Gratin

Fri, 25 Apr 2008 20:13:13 -0400

This make ahead comes from a Byerly's cookbook. Refrigerate overnight and pop in the oven in time for dinner. I like to boil the red potatoes 2 days ahead, to eliminate the mushy factor. And notice how it bakes at 350 degrees instead of a higher temperature. -- posted by WiGal

Baked Butternut Squash and Parmesan Cheese Gratin

Wed, 30 Apr 2008 18:14:14 -0400

A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available. -- posted by French Tart

Honey Horseradish Dip

Fri, 02 May 2008 18:47:19 -0400

Perfect for dipping your chicken tenders. I don't think this is as sweet as some dips with honey. The recipe comes from Southern Living. -- posted by Lvs2Cook

Roasted Garlic Mashed Potatoes

Sun, 11 May 2008 20:56:42 -0400

From Down Home with the Neely's. I love garlic mashed potatoes so I am anxious to give these a try. -- posted by cookiedog

Louisiana Green Bean Rollups

Tue, 13 May 2008 23:16:30 -0400

My family has been making these for years....This is the first of my family's recipes that I will be posting. -- posted by asimplegirl

Broccoli Corn Casserole

Fri, 16 May 2008 02:06:12 -0400

From 30-Day Gourmet. This is a very sweet way to eat broccoli, and one way my picky picky DD (6yo) will eat broccoli without complaint. This freezes very well (I tested it before posting). For the breadcrumbs you can either use homemade bread crumbs, store bought breadcrumbs, or crumb-style stuffing mix (as opposed to the cubes). -- posted by CraftScout

--V's Kicked up Baked Beans (Slow Cooker)

Sat, 17 May 2008 00:31:14 -0400

I have my favorite baked beans recipe that I can now do in the Crockpot Making it easy to make ahead and transfer for potlucks, picnics and entertaining on the boat. I've seen several recipes on Zaar, but this is my version of the Slow Cooked Sweet and Spicy beans that my family enjoys year round. -- posted by Vseward (Chef~V)

Green Beans-Oamc

Wed, 28 May 2008 01:58:05 -0400

Green Beans in an herb Dijon vinaigrette. -- posted by AprincessMOM :O)

Persian Basmati Rice

Thu, 05 Jun 2008 17:17:29 -0400

I came up with this recipe for an ex-employer from Iran. He loved his homeland's food and missed it. I also have a pension for Persian food and adore basmati rice. This is my blend of some of my favorite Persian flavors. If you cannot find the Advieh Pollow or Koubideh Spice, which are typically found in the Persian markets, I strongly suggest that you order them from www.SpiceBazaar.com. They mix the spices to order and they are very fresh! -- posted by Humble Bee

Pollinate Tortillas

Fri, 06 Jun 2008 00:40:26 -0400

Spread the love. A friend of mine uses this recipe with a white flour and corn masa mix instead of the white/wheat mix below and it's delicious. It's also suggested that you double (or triple) the recipe and freeze either the dough or the prepared tortillas. I will never buy tortillas again. -- posted by Suzie Blue

Perfect Pasta Salad

Sat, 14 Jun 2008 22:14:16 -0400

A creamy, savoury pasta salad with a little zip! Add any finely chopped veggies you like if you don't like peppers, and ham or other meat if you desire. A great base sauce to "mix it up" with. -- posted by kittyroara

Festive Okra OAMC

Mon, 23 Jun 2008 23:00:39 -0400

Great with anything! Quick as can be to assemble and ready for the table in under 10 minutes! Adapted from a recipe on a bag of frozen corn. -- posted by SecretIngredients

Spanish Rice OAMC

Fri, 04 Jul 2008 04:09:17 -0400

A flavorful side dish waiting in the freezer. All your favorite flavors of Spanish rice with all the benefits of brown rice! Yum!! While your at it, double the recipe and have two on hand! -- posted by SecretIngredients

Sweet Potato Apple Bake OAMC

Fri, 04 Jul 2008 04:10:56 -0400

Thanksgiving worthy but simple enough for any given Thursday! The classic combination of sweet potatoes, apples, brown sugar and cinnamon make this easy side dish a feezer staple! -- posted by SecretIngredients

Red Chile and Pork Tamale Filling

Tue, 12 Aug 2008 14:35:32 -0400

This is a wonderful tamale filling! Full of flavor and a very traditional recipe. I have posted the recipe for the shredded pork separately. Please note that the amount of shredded pork used is an estimate. The recipe calls for a 2 1/2 pound pork butt. The amount of pork you end up with, will depend on fat, bone, etc. This recipe came from the Arizona Republic Newspaper and is absolutely wonderful. The directions for the masa dough for the tamales can be found on the package or see my recipe for fresh masa mix (much more work than the packaged masa mix). This recipe does not include the preparation or assembly of the tamales. It is just the recipe for the filling. Prep time does not include preparation of pork or assembly of tamales. -- posted by sassafrasnanc

Rice Options - OAMC

Sat, 06 Sep 2008 10:34:26 -0400

This is a list of options for cook-ins and stir-ins. Thanks, Aunt Lucy, for the great tips :). -- posted by Nature's Cuisine

Swedish Coleslaw

Wed, 24 Sep 2008 01:53:51 -0400

This simple recipe makes a great picnic side dish! -- posted by D. Todd Miller

Carolina Caviar

Fri, 10 Oct 2008 01:19:58 -0400

This "caviar" could grace any table! -- posted by D. Todd Miller

Cranberry-Apple Wild Rice

Fri, 10 Oct 2008 02:06:48 -0400

Diane Phillips -- posted by ratherbeswimmin'

Cheesy Fancy Cauliflower Bake

Tue, 04 Nov 2008 22:11:06 -0500

This sounds like a weird combination of ingredients, but it's really good. I adapted this from a higher-fat recipe I found on the internet. It's still not low fat, but at least better for you than the original. Delicious left over too! Leftovers can be put into a baked potato for another main dish meal, or stir cooked rice and smoked sausage or cooked chicken or ham into it and re-bake it for another casserole. It freezes well for use later on in a potato, or as a soup if you puree it. You can use real mayo, miracle whip, or the store brand equivalent. Also velveeta (4-6 ounces) works as well as cheddar. 18 saltines is about 1/2 a sleeve of saltines from the box. You don't have to really measure them exactly. You can also use other crackers that you have such as cheese-its, or ritz types that are a little stale. -- posted by Sandy 0225

The Very Best (And Easiest!) Coleslaw Dressing

Thu, 27 Nov 2008 00:51:39 -0500

Perfect for anytime, mayonnaise-free so it doesn't spoil fast! This recipe has made the men in my life (who had sworn off cabbage from their diets) actually crave coleslaw. It's true. -- posted by Chef #1045515

Lentil Pilaf

Thu, 27 Nov 2008 15:52:41 -0500

A recipe from Ricardo that can be frozen and used in recipe#340401 . Edit : I made it on Nov 26, 2008, and I used red lentils. They're smaller so it tooked only 10-15 minutes of cooking. But it was like a puree. I'm going to use half of it to do the soup that I mention in this recipe. -- posted by Boomette

Cranberry & Sausage Stuffing Logs (Oamc)

Wed, 03 Dec 2008 00:18:49 -0500

I made two of these gorgeous rolled stuffing logs, one for Thanksgiving and froze the second to serve with our Christmas meal. The entire recipe makes 2 stuffing logs and there will also be a third portion left to stuff a turkey with, or to bake in a casserole. If you only want to make 1 roll, simply divide most of the ingredients by 3, except for the apple, egg, and bacon - use 1 small egg, 1 small apple, and 12 pieces of bacon, cooking time will remain the same. A bit tricky to roll up, but the final product is worth all your hard work.You can substitute fresh red currants for the cranberries or use dried cranberries or dried cherries if you prefer. Also, if you only have dried herbs, that is fine.. just add dreid versions to taste, perhaps a few spoonfuls of each. This gets sliced and looks so lovely with the center of berries. Adapted from a version I found in Good Food magazine. -- posted by HeatherFeather

Mashed Honey-Roasted Sweet Potatoes

Wed, 03 Dec 2008 22:39:34 -0500

Cooking Light. Nov 03. -- posted by dicentra

Shortcut Spring Rolls

Thu, 04 Dec 2008 23:26:07 -0500

time consuming enough to hand roll, you don't need to be hand chopping everything as well. these freeze well. the phyllo is a new idea I was given. had always used wonton wrappers before but was unhappy with them turning out soft instead of crunchy or too greasy, trying the new way tonight but the filling is tried and true. I just eyeball everything so I'm guessing on the measurements. -- posted by spiritussancto

White Beans With Roasted Tomatoes

Mon, 08 Dec 2008 23:24:30 -0500

Gourmet 7/04. I'd use canned beans when making this to save time. -- posted by dicentra

Lemon Herbed Rice

Tue, 09 Dec 2008 00:42:38 -0500

From 365 Delicious Low-Fat Recipes. -- posted by dicentra

Kellymac's Autumn Harvest Soup

Thu, 11 Dec 2008 09:06:44 -0500

This is a recipe that I came up with before going out of town. I needed to get rid of some perishable ingredients and didn't want to have to go to the store to buy anything else. I started with a pear and sweet potato soup recipe and improvised from there. Please let me know your alterations and suggestions. I hope you enjoy this recipe! -- posted by KellyMac6

Mom's Cornbread Dressing

Sat, 13 Dec 2008 23:39:38 -0500

My Mom told me that since this is my favorite, I have to make it this year for Christmas!!! Very,VERY good dressing!!! -- posted by kellychris

The Most Amazing Macaroni and Cheese in the World!

Sat, 13 Dec 2008 23:53:31 -0500

This macaroni and cheese is TO DIE FOR. People inhale it and drool over it as it's cooking, the aroma fills the whole house. Once it's on the table, it's gone in 3 seconds flat. It's pretty much AMAZING, if I do say so myself. DON'T skip any steps or substitute any of the ingredients, you have to make it just as it is for it to be amazing. NOT for the faint of heart! Quite an indulgence (look at the ingredients), but it's COMPLETELY worth it. It's the only way to make macaroni and cheese. -- posted by 'Cause I'm awesome

Macaroni and Cheese for Grown-Ups

Mon, 22 Dec 2008 19:47:19 -0500

This is a great side dish or main course. I say for grown-ups, but anyone can enjoy it. Use your choice of cheeses, I like Smoked Gouda, Swiss, Chedder and Munster. Thanks to Alton Brown for the idea of Panko on top as a crust. I don't remember where I got this but I think it was my Nana. -- posted by Lauren4372

Potato Latkas (Potato Pancakes)

Tue, 23 Dec 2008 00:52:50 -0500

Latkas are a tradition for Channukah, but they are great anytime. This recipe makes about 15 latkas, but can easily be doubled or tripled. Easy to make, just allow time to stand at the stove with multiple frying pans. I use every burner that is open to speed it up. Traditionally served with applesauce on the side. -- posted by Karen67

Spinach Supreme Casserole

Tue, 23 Dec 2008 16:49:29 -0500

Easy and tasty...can freeze unbaked casserole for future use. -- posted by gailanng

Mac N Cheese

Tue, 23 Dec 2008 19:57:18 -0500

Oh this is the best mac n cheese ever -- posted by Parkers Mom

Maple Baked Beans (Parker's Maple Barn)

Tue, 30 Dec 2008 23:22:51 -0500

I've tried several baked bean recipes and this is one of my favorites. I grew up standing in line on Sunday mornings waiting for a coveted seat for breakfast at Parker's Maple Barn in NH. I was delighted that this recipe was on Food Network's FoodNation With Bobby Flay. -- posted by 13

Famous Football Day Cheesy Potato Casserole

Wed, 31 Dec 2008 18:13:33 -0500

My friend Misty made this every Sunday when our families got together to watch football. She would never give me the exact recipe until she moved away and felt sorry for me! It is sinfully good! She likes it with the corn flakes but I prefer Ritz crackers on mine. If you use Ritz crackers you really don't need to saute' them in butter. I like to use a 9x13 glass pan and I wait for it to cool down so it cuts into more precise squares. I hope you enjoy! -- posted by 861236

OAMC Roast Garlic Bread

Thu, 01 Jan 2009 14:52:32 -0500

A buttery garlic bread that can be prepared in advance -- posted by English_Rose

Callaloo (Real Trini Style)...caribbean

Thu, 08 Jan 2009 01:31:27 -0500

This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before. -- posted by Sunday Chef #1116383

Melissa's Tater Tot Casserole (Gf)

Tue, 17 Feb 2009 08:07:53 -0500

This recipe is so easy to make. I often make this and everyone loves it. I have a celiac child so I make this gluten free. -- posted by Chef #1172143

Grandma G's Waldorf Salad

Fri, 20 Feb 2009 18:03:06 -0500

This is a family recipe passed down from my German Grandmother, everyone has made a little adjustments along the way and it's only improved as it's evolved. -- posted by Chef #916630

Chewy, Peanut-Free, Granola Bars

Thu, 26 Feb 2009 12:27:54 -0500

I've been working on developing a recipe for chewy, peanut-free granola bars so that my children can bring them to school. -- posted by CMJ-in-MD

Turkey Sausage Wild Rice Stuffing

Sun, 01 Mar 2009 18:17:19 -0500

Another stuffing recipe, but a little different. I like to use the turkey sausages for this because they already have some seasoning in them. The apple and pecans really raise the flavor level of the dish. -- posted by Jess4Freedom

Tuna Tarragon Salad (Sweet Tomatoes

Fri, 06 Mar 2009 17:30:22 -0500

This is the exact recipe for Sweet Tomatoes/Soup Plantation's Salad. I go there as often as possible for this salad. Finally learned how to make it myself. Word to the wise, DO NOT TASTE IT BEFORE THE 8 HOURS OR IT WON'T TASTE RIGHT. Trust me, its worth the wait! -- posted by Chef #1193857

Spicy Tuna Patties

Mon, 09 Mar 2009 11:59:16 -0400

Tuna Patties, with chilli, spinach, nutmeg -- posted by Chef #1195655

Irish Beef Hand Pies

Thu, 12 Mar 2009 00:07:34 -0400

On St Patrick's Day or on any other day, tuck the makings of traditional beef-and-potato stew into flaky pastries you can bake straight from the freezer. These are like empanadas and can be stuffed with all vegetables, or maybe berries of some kind, or sausages and/or other meats. Everyday Food or Martha Stewart web site.;) -- posted by Manami

Mutton & Ancient Grain Stuffed Winter Squash

Sat, 14 Mar 2009 13:58:16 -0400

This recipe can easily be made as a savory dish or a sweeter one. I chose a middle ground with the recipe below but substitutions are noted and can be easily adapted to suit your tastes. I also created this recipe to emphasize the mild and sweet taste of the Icelandic sheep meat raised 100 % on mountain grassy pastures (from Alpha Omega Ranch). I used mutton from a 3 year old ram, but store-bought lamb can be used as well. If using a commercially grown lamb you may want to drain the fat as you cook or adjust the seasonings if the mix tastes too lamby. Also, the grains used can be any combination of ancient grains (amaranth, quinoa, millet, bulgur) but I chose the first two. For a lighter pilaf style use more bulgur or millet and less amaranth. Finally, this mix might do well as stuffing for mushrooms (savory style), in yellow or red bell peppers (for sweet or savory mix) or green peppers (savory mix), or even in a loaf pan as a healthy and flavorful meat loaf (for a loaf use more amaranth, millet or quinoa and add egg or 2 to bind). -- posted by Ultimate foodie farmer

Make Ahead Garlic Toast Omac

Tue, 17 Mar 2009 01:34:56 -0400

This makes a delicious garlic toast that I make for my family about once a week with spaghetti or a simlar dish. My family of 4 never uses even half a loaf of french bread to make garlic toast, but it is a must have for italian dinners in our house so I came up with this recipe to reduce waste and save me some time. You can't even tell it has been frozen. -- posted by Dying2Live

Butternut Squash & Swiss Chard Lasagne With Bechamel Sauce

Fri, 20 Mar 2009 02:25:18 -0400

This recipe was posted on coconutlime blog spot and copied it so I can share it with my friends. It is a little labor intensive but worth the effort. A great way to use butternut squash and swiss chard. My deviation from the original recipe is to add mozarella cheese to make it even cheesier. I found the original recipe didn't bring out the flavors of the fresh herbs. This is also great served as a side dish (about 20 servings) but we tend to eat it as a main course with a green salad and garlic bread. -- posted by Sherri at the Beach

Crowd Pleaser Chicken Cashew Pasta

Mon, 23 Mar 2009 11:57:45 -0400

This recipe is great for BBQ, bridal and baby showers too. It's so easy to make ahead and keep in the cooler when camping, you can serve it alone or in croissants! -- posted by Rollin in the Dough!

Pesto Mashed Potatoes

Tue, 24 Mar 2009 18:08:34 -0400

I had this at a wedding buffet last weekend and fell in love! -- posted by Tiny_Toodles

Reduced Fat Tuna Tarragon Pasta Salad

Wed, 01 Apr 2009 03:29:51 -0400

Local restaurant serves a tuna tarragon and my wife loves it. She asked me to come up with a "close to" version lower in volume, fat, and fat/calories. She really loves this version. I used store brands where I could and I use either canola or olive oil. I use whole wheat and spinach pastas for "show". -- posted by Chef #1220548 brigdone

Chicken Rice & Pasta Mix

Sun, 05 Apr 2009 02:23:08 -0400

My own version of the brand name boxed rice mix. This is a very basic, versatile dish. Dress it up by adding additional seasonings or vegetables at cooking time. Green peas are particularly nice. -- posted by dianegrapegrower

Scandinavian Potluck Picnic Salad

Sun, 12 Apr 2009 00:53:25 -0400

I originally got this from a "best" of fundraiser cookbooks collection. It is "stupid simple", and ideal for make ahead or potluck purposes. In fact, it demands to be made ahead - at least 24 hours. It has loads of sugar, but a lot of that is drained off. -- posted by Catte Nappe

South-West Salad With Corn and Black Beans

Tue, 14 Apr 2009 02:01:48 -0400

A recipe from the book of Splenda. I tried it and it's quite yummy. I omitted the green peas so I used 1 cup of chickpeas. I also omitted the cumin, and fresh coriander. -- posted by Boomette

Spinach Slice

Sat, 18 Apr 2009 16:56:27 -0400

This yummy slice can be served warm or cold, and will keep in the fridge for up to 3 days. From the January 2009 issue of "recipes +" magazine. -- posted by Sara 76

Roasted Garlic Mashed Potatoes Lower Healthier Fat

Fri, 24 Apr 2009 15:57:05 -0400

Comfort food can be healthy!!! this is Low in trans fats. Nutritional facts for the mayo dressing is here http://www.smartbalance.com/MayonnaiseFamily.aspx. Do make the whole recipe even if you don't have 20 to serve. You can top a Shepherds Pie, add it to soup for a gluten free thickener, croquettes, add to a bread dough recipe, stuff them in a meatloaf, pan fry them for breakfast....... Some ideas here book #246177 -- posted by ~Rita~

Basil Butter Orzo

Thu, 30 Apr 2009 14:54:36 -0400

This is a nice side dish for spring or summer. It goes very nicely as a side for fish or seafood. Feel free to adjust the amount of garlic to your taste. The orzo pasta can be cooked up to 4 hrs ahead: cook and drain, then rinse under cold water; drain again and store covered in the refrigerator. Found in Sunset magazine. -- posted by Mami Janine

Mean Beans (Pork and Beans)

Tue, 05 May 2009 16:52:13 -0400

Always a huge hit at BBQ's. Can be assembled and then frozen in advance. Also, can halve the recipe easily. The lemons are the key. -- posted by gailanng

Fabulous Fruit Salad

Tue, 19 May 2009 02:02:23 -0400

From TOH magazine. I love fresh fruit--and this salad is sooo chock-full of fresh fruit, that it is well-named! I can't make the dressing for myself (due to a food intolerance), but I think it would make a tasty dressing. Cook time is the minimum of 1 hour chilling time. -- posted by Halcyon Eve

Spinach Tidbits

Tue, 26 May 2009 16:42:05 -0400

This great appetizer recipe could not be easier and they are so tasty, even kids will love them! The recipe is from "Quick and Kosher: Recipes from the Bride Who Knew Nothing", by Jamie Geller. These can be prepared ahead of time by freezing tidbits after step 3. Freeze them on the cookie sheet & then transfer to a sealable bag for easy storage. Don't thaw before baking; just increase baking time by 20 minutes. -- posted by blucoat

Julia Child's American-Style Potato Salad

Sat, 06 Jun 2009 02:06:27 -0400

This is one of my favorite potato salads! I make this for parties all the time & get asked for the recipe. I have quite a few friends that claim to not like potato salad or anything with mayonnaise but they gobble this up. -- posted by Trnquilit

Highly Customizible Jalapeno Poppers

Tue, 09 Jun 2009 10:53:50 -0400

my taste in spice has changed many times over the years so these are easy to control the heat. i also fear deep fryers so i'll stick with the oven, not that these are really low fat because of it but they are easy and tasty. can easily be made in huge quantities and frozen before baking for later use. -- posted by spiritussancto

Sticky Rice Wrapped in Bamboo Leaves (Joong or Zhongzi)

Sun, 14 Jun 2009 21:49:52 -0400

A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time. -- posted by vancouverlori

Yellow Rice Mix

Sat, 20 Jun 2009 02:05:00 -0400

From my food preservation group. OAMC. You can make several packets of these at a time for future use. -- posted by dicentra

Mushrooms in Vermouth

Mon, 29 Jun 2009 00:57:47 -0400

From 1001 Low Fat Recipes -- posted by dicentra

Eggless Semolina Pasta Dough (From Bob's Red Mill)

Wed, 01 Jul 2009 11:42:38 -0400

Will be attempting this tonight. Per the Bob's Red Mill website:This recipe can be made without the unbleached white flour, producing a very good pasta, but it is harder to work with. To create an eggless pasta with any type of flour, substitute about 2/3 cup water for every two eggs. Personal note: the olive oil in this makes it more workable for filled pastas than would be a fat-free dough. -- posted by ZoeB

Caribbean-Style Rice and Beans

Sat, 04 Jul 2009 14:36:24 -0400

Almost every ethnicity includes a rice-and-beans dish as part of its cooking tradition. In Jamaica and throughout much of the Caribbean, the favored dish is known as "rice and peas," and is remarkable for its use of savory spices and coconut milk. -- posted by Tony Spataro

Hawaiian Sweet Potatoes

Thu, 09 Jul 2009 11:42:26 -0400

From A Taste of Tradition -- posted by Recipe Junkie

Zippy Spices for Flavoring Veggies

Tue, 21 Jul 2009 13:24:26 -0400

Thanks to one of my favorite Zaar vegetable recipes for inspiring this herb mixture. I make a small jar of this, then have it on hand when I need a quick ZIP to add to cooked (frozen) broccoli or cauliflower or vegetable medleys. Ideas below for add-ins to make a memorable side dish the kids will be begging you to make again and again! -- posted by Debber

Rice & Pea Salad With Soy & Cilantro

Sun, 09 Aug 2009 21:50:34 -0400

A recipe inspired by a recipe in Mark Bittman's "the minimalist cooks dinner" with adjustments to my needs and pulled from memory. This is one of the very few ways I can get my husband to eat rice. -- posted by Chef #930755

Anna's Tuna Soboro (Quick and Easy!)

Mon, 17 Aug 2009 02:23:28 -0400

Soboro is a salty-sweet Japanese dish that is used in many ways - you can put it into onigiri, serve it over rice, stir-fry it with veggies, or put it into scrambled eggs. It keeps in the refridgerator for a week and can be frozen, so you can easily make more than you need and have an easy meal later in the week. It seems that in Japan, they consider it a condiment. This is tuna soboro - there are different soboro recipes for different types of meat. I cannot take credit for this recipe - annathered at wordpress originally posted it on the web. -- posted by freakingdork

Pepperoni Potatoes

Mon, 17 Aug 2009 02:42:22 -0400

This is a recipe from Taste of Home's Quick Cooking (now Simply Delicious) Magazine, edition Sept/Oct 2004, submitted by Brenda Schrag. I'm posting it so I can throw the scrap away and clean up my recipe collection! -- posted by Recipe Junkie

Freezable Twice Baked Potatoes -- OAMC

Mon, 17 Aug 2009 02:59:06 -0400

Economical and worthy of the time and effort to have on hand. A thinner-skinned potato seems to be more kid friendly. These can be scaled down effectively. There are about 10 - 12 potatoes per 5 pound bag resulting in 20 - 24 potato halves. -- posted by gailanng

Southwestern Corn Salad

Mon, 17 Aug 2009 03:01:59 -0400

Spicy and sweet, delicious, and easy! You probably have the ingredients in your pantry already. Best if let sit overnight, plastic-wrapped, to get rid of that sharp onion flavor. If your onion is ultra-sweet, you can skip this step. -- posted by Chef Emmy #2

Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells

Tue, 25 Aug 2009 02:10:39 -0400

A recipe older than my grandma. Freezable, see instructions below. -- posted by gailanng

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Easy Seasoned Parsley Potatoes

Mon, 31 Aug 2009 11:49:14 -0400

I started making these when my parents got ill & I needed a quicker way to make potatoes for potato lovers. You can change this up many ways with different seasonings. I've done spicy for my family & have even put a mexican flair to a batch that was good. Like always...sour cream can always be added too. -- posted by shadowgirl...

Spinach Balls (Fried or Baked Recipe)

Fri, 11 Sep 2009 10:34:46 -0400

Freezable before baking; no need to defrost. -- posted by gailanng

Greek Cheese & Spinach Squares

Mon, 14 Sep 2009 15:21:50 -0400

DELICIOUS family recipe that has been passed down generations. Perfect for holiday dinners, but I make it year round. -- posted by Mrs. Unrath

Party Spinach

Mon, 21 Sep 2009 01:06:30 -0400

I love spinach, but many of my recipes seem a bit too plain for company dinners. This one is perfect and was a bit hit with everyone. I've made some changes from the original recipe which used 3/4 cup butter to make it much healthier. -- posted by Karen67

Byndii's Potato Salad

Mon, 21 Sep 2009 13:40:53 -0400

I've always loved my mum's potato salad, this is my rendition of it :) Hers is the exact same as this minus the honey mustard. I like to think the mustard adds a nice touch! Cooking time doesn't include fridge time - this tastes great having rested a few hours refridgerated after cooking :). -- posted by ByNDii

Gingerly's Infamous Broccoli Casserole

Mon, 28 Sep 2009 14:46:38 -0400

This is probably my husbands favorite food ever. I make extra and he always eats in for lunch the next day. It's different than other Broccoli Casseroles I have seen -- posted by GingerlyJ

Southern Cornbread Dressing (Stuffing)

Tue, 06 Oct 2009 11:05:39 -0400

This dish is most famous as a thanksgiving side, but I crave it year round and my whole family loves it. this one is seasoned just right -- posted by GingerlyJ

No Cans Please Green Bean Casserole

Tue, 13 Oct 2009 15:41:40 -0400

This melt in your mouth casserole is a must during the holidays. Prep time seems like a lot but most of the work here is done in the crock pot. -- posted by Tiny_Toodles

Oven Potato Wedges (Oamc)

Mon, 26 Oct 2009 16:16:43 -0400

When potatoes are on sale, here is a good thing to do with them! :) Based on a recipe I found online. Cooking time does not include freezing time. -- posted by CraftScout

Creamy Hash Brown Potato Casserole

Mon, 16 Nov 2009 12:13:05 -0500

This hash brown potato casserole recipe is the best I've ever had. The extra sour cream really makes it moist unlike other, drier recipes! The Velveeta shredded cheese is very important. If you can't find it in a superstore retailer's grocery section, try a dedicated grocery store. This recipe came from my good friend Nancy. -- posted by ryanb006

Layered Mashed Potato and Mushroom Casserole

Tue, 17 Nov 2009 21:03:54 -0500

As stated in the Nov/Dec 2009 edition of Eating Well, "Fancy up regular mashed potatoes with a layer of mushroom duxellea sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish." -- posted by JanuaryBride

Cheese -Noodle Kugel

Tue, 17 Nov 2009 21:18:17 -0500

No, I am not Jewish but I grew up with a jewish friend and always loved her Nonna's Kugel. so, here's teh recipe. if you've never had Kugel, it's like a noodle pudding -- posted by GingerlyJ