Recipezaar: Onions,Side Dishes recipes

Aoc's Long Cooked Cavolo Nero (Tuscan Kale)

Tue, 04 Aug 2009 02:05:48 -0400

Suzanne Goin serves this delicious dish at her acclaimed LA restaurant, AOC. The kale is the kale is cooked slowly until it caramelizes for an incredibly rich color and depth of flavour. Cavolo Nero is also known as black kale, dinosaur kale or laciniato. Recipe was printed in the LA TImes. -- posted by blucoat

Marmie's Easy Roasted Fennel With Onion

Tue, 04 Aug 2009 02:10:36 -0400

This was the first time I made Fennel... so I just put things I really like together. (I bet you could add just about any other vegetable to this!) Well it was so very yummy and received raves from my family. I find it incredibly easy and a perfect make ahead dish that frees up time when entertaining. I served it with salmon and it was exquisite! -- posted by Marmie's

Roasted Potatoes With Carrots and Onions-Low Fat

Thu, 06 Aug 2009 10:31:16 -0400

I wanted a recipe that was Weight Watchers friendly so I experimented and came up with this tasty version -- posted by Chef #1343187

Warm Potato Salad

Fri, 07 Aug 2009 10:13:21 -0400

I loved the sound of this combo in a salad and it doesn't appear to be posted here on Zaar yet, from Coles summer Mag. -- posted by **Mandy**

Baked Ratatouille

Sun, 09 Aug 2009 21:43:44 -0400

It is the season for this French specialty but couldn't find a recipe that suited me so I came up with this. I found something similar in Epicurious, but I love to add my own touch. I know it is NOT the Authentic Ratatouille but trust me it is super good and healthy; no oily taste is this one. Hope you try it and like it. -- posted by Sage

Healthy Couscous With Roasted Mediterranean Vegetables (Ww)

Mon, 10 Aug 2009 15:05:26 -0400

Compromising on calories shouldn't mean compromising on taste. So I came up with this dish that can be a complete meal or served as a side with lean meat. If you have them available, you could add fresh herbs- rosemary or basil would compliment the other flavours nicely. Serves 4 as a side or 2 as a lunch. By my calculations, this recipe contains a total of 11 1/2 points (my book is a few years old though!) -- posted by Shuzbud

Moroccan Chickpea, Carrot & Spinach Salad

Mon, 17 Aug 2009 02:28:45 -0400

This is from Sanitarium, love the sound of it but I would minus the raisins, I don't really do fruit in a savoury dish. -- posted by **Mandy**

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

Low Carb Oriental Cabbage Salad

Mon, 17 Aug 2009 13:15:24 -0400

This is a low carb spin off of the Ramen Oriental Salad. I love this salad and have enjoyed it with grilled chicken and sauteed shrimp to make a meal out of it. -- posted by Tiny_Toodles

Grilled Onion Appetizer

Tue, 18 Aug 2009 03:02:30 -0400

From FitnessRXmag.com, this recipe is a wonderful appetizer or side dish. When you're grilling, throw a few of these onto the grill as well and when ready, you will have the most wonderful tasting onions that are cooked in a mixture of caramelized balsamic vinegar, olive oil, white wine and freshly grated Parmesan chese that simply melts in your mouth. This method really brings out the sweetness in the onion and is effortless to prepare! -- posted by Epi Curious

Roasted Vegetables

Tue, 18 Aug 2009 13:33:34 -0400

My favorite way to prepare vegetables is roasting...Roasting the vegetables really brings out all the great flavors and Summer is the best time when all the vegetables are in season. Here is just a little medley that my family enjoy. Occasionally I have also combined this recipe with a little bit of orzo pasta. -- posted by polar5554

Super Delicious Amazing Brown Basmati and Wild Rice

Tue, 18 Aug 2009 16:36:44 -0400

This recipe just sort of evolved over a period of months and lots of different ideas. This is what I have now, and I don't know how It could really get much better. If you want it as a meal in itself, just add lentils and mushrooms. I'll just write the simpler version here. -- posted by GE flowerchild

Slow-Roasted Stuffed Swiss Brown Mushrooms

Thu, 20 Aug 2009 10:57:50 -0400

I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces. -- posted by bluemoon downunder

Emma's Green Beans

Fri, 21 Aug 2009 11:52:49 -0400

Fresh picked green beans (cooked to tender), or canned, this is a long time family favorite from my mother & always requested as a side-dish at family gatherings, plus! Flavorful, colorful, delicious hot, or cold, more flavorful the next day.... and easy to make. Special note: 'Snappy Tom' is somethimes hard to find, but well worth the effort. -- posted by Chef #1357772 Geogene

Steamed Yellow Squash With Vidalia Onions

Mon, 24 Aug 2009 10:48:43 -0400

I hesitated to post this recipe because it is so simple. But I didn't see anything like it on recipezaar, so here it is. It uses up things that are often in abundance in the garden, and is really simple and quick...bringing out the best flavors of the vegetables. -- posted by breezermom

Nif's Buttermilk Mashed Potatoes With Sauteed Leeks

Mon, 24 Aug 2009 11:21:40 -0400

I kept this recipe light but you can add butter if you want to! It's an easy way to make potatoes with a little twist. I find that the salt and pepper are necessary because you don't use the salty butter. Enjoy! -- posted by Nif

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~

Grilled Zucchini, Onions, and Red Peppers

Wed, 26 Aug 2009 09:56:31 -0400

This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling! -- posted by breezermom

Savory and Spicy Northern Beans (Quick and Easy!)

Wed, 26 Aug 2009 10:05:34 -0400

This is a quick and easy bean dish...can be used as a protein for vegetarians, or as a side for the meat lovers! This is an adaptation of SarasotaCook's Recipe #385699. -- posted by breezermom

Roasted Vegetables

Thu, 27 Aug 2009 13:52:41 -0400

We love roast vegetables and this recipe is delicious. It comes from Campbells website. -- posted by Wendys Kitchen

Roasted Red Pepper Salad

Mon, 31 Aug 2009 02:32:18 -0400

From Food Network, courtesy Todd English, 2001. I have not tried this yet; posted for safe keeping so I can clean out my paper recipe files. :) -- posted by swissms

Whole Grilled Onions, a Bacon Topping, and a Herb Vinaigrette

Tue, 01 Sep 2009 10:35:32 -0400

These are amazing. Right on the grill or even just in your oven. A sweet flavor with savory and spicy tones makes this such a spectacular side dish. Just make a couple of these and cut and serve as a fantastic side to grilled steak, chicken or pork which are my favorites. If you use smaller onions you can serve one per person which I love, but either way you make it. It is amazing. The important thing is the vinaigrette. Fresh herbs is the way to go. It tops this recipe. But ... if you only have a bottled dressing ... I think they will be just fine. I just like to use a good vinaigrette like a basil or a good balsamic rather than just a Italian blend. But again, you use what you like. -- posted by SarasotaCook

Acadia's Ratatouille

Tue, 01 Sep 2009 16:45:57 -0400

We love ratatouille! I usually have an abundance of zucchini and yellow squash in my garden, however, this year since we received so much rain the zucchini & squash crop was poor. So I have been force to buy my ingredients. For my family's taste, I omit the red pepper flakes and salt as the canned tomatoes have enough salt in them, however if you choose to use fresh tomatoes I would add the salt. -- posted by Acadia

Roasted Fingerlings With Red and Yellow Piperade

Sun, 06 Sep 2009 09:18:28 -0400

Still clearing out some old Bon Appetites, and found this tasty-looking recipe in the November, 2007 issue. Piperade refers to the classic Basque stew made with tomatoes, bell peppers, onions, and garlic -- posted by NurseJaney

Stuffed Zucchini - Betty Crocker

Tue, 08 Sep 2009 11:16:58 -0400

I know, I know.....5 million stuffed zucchini recipes, and I had to post another. Well this one is different then the others. Actually, this is the very first 'stuffed' recipe I ever tried. I'd just gone back to work after having the kids, and came across Betty Crocker's 'Working Woman's Cookbook'. What a gem this book is. Anyway, getting back to the zucchini....this is very tasty, and easy to put together. The best part, is you can prepare it up to 24 hours ahead of time. Just what working people need. -- posted by Diana #2

Ww Onion Gravy, Heavy on the Onions

Mon, 14 Sep 2009 13:43:54 -0400

I came up with this dish to go with sausage and mash- it is a vegetable side and gravy in one. This recipe provides a total of 2 WW points, providing there is no fat in the beef stock. If you are not watching calories as closely, feel free to add more flour to produce a thicker gravy- add 1 WW point per tablespoon of flour added. -- posted by Shuzbud

Spicy Potato Tagine

Mon, 14 Sep 2009 14:02:58 -0400

This tagine can be used a side to a meat dish or it can be served on its own as a vegetarian dish. -- posted by Nasseh

Frugal Gourmet's Baked Onions Au Gratin

Mon, 14 Sep 2009 17:54:46 -0400

This recipe is by Jeff Smith, "The Frugal Gourmet". Hope you enjoy! -- posted by Queen Dana

Zucchini & Onions With Mozzarella Cheese

Tue, 15 Sep 2009 11:36:32 -0400

Midsummer vegetables are a delight sauteed with herbs and lots of Mozzarella cheese. Land-O-Lakes Cookbook. -- posted by daisygrl64

My Grandma's Pa Dutch Potato Salad

Wed, 16 Sep 2009 16:17:18 -0400

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to! -- posted by Cabin Cat

Malai Mixed Vegetable Curry

Mon, 21 Sep 2009 13:18:20 -0400

Delisious curry, eay to cook, a good vegetarian dish. However should you want to add some chicken to the recipe, it still works well, and, saves having to cook a separate second dish. You can sub the cream for yoghurt, and use any vegetable of your chosing. -- posted by Brian H

Apple Chestnut Stuffing

Mon, 21 Sep 2009 13:19:42 -0400

This is a great stuffing for turkey or chicken but would also go well with pork. From Christine Cushing Live. *NOTE*: time for roasting the chestnuts is not included. Have them ready when you start. -- posted by Annacia

Red & Green Potato Saute

Mon, 28 Sep 2009 01:02:45 -0400

I like this cause i love to eat peppers, I first thought of this when i was in college and had limited resourses and money, great for those who have gardens, or want a cheap, easy, and fillin meal for a family of 4 or reduce the nums and make just for you. (rub rosemary and basil in the palm of hand and add over all) (Add cayenne pepper to add a lil heat to it.) when cooking this dish you want to remember to keep the veggies nice and crsp when you eat it. -- posted by Lynn54

Italian Style Stewed Tomatoes

Mon, 28 Sep 2009 12:14:14 -0400

I was looking to make stewed tomatoes that's close to store brands. I think I did it. -- posted by Chef #1397210

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

Burger King Onion Rings

Tue, 29 Sep 2009 16:41:17 -0400

I love these onion rings. They are the only things that I eat from Burger King. -- posted by fatefellshort0626

Creamed Pearl Onions

Fri, 02 Oct 2009 15:21:46 -0400

Years ago, I took a business trip to Spokane, Wa. I had dinner at the home of my client and his wife served a creamed onion side dish that I absolutely fell in love with it. This sounds like it might be very close to that dish. From the American Heart Association Cookbook. -- posted by lazyme

Creamed Scallions

Fri, 02 Oct 2009 17:11:11 -0400

I was looking thru some of my old recipes and ran across this one. Wow - what memories this brings back! I was in my early 20's, and lived in Texas. We had little money while my 1st DH was in the Air Force. We only got paid once a month, and so we and all of our 'Air Force' neighbors would have lots of potlucks for dinner the last week of the month, lol. Someone might have a little bit of meat - but nothing else. Someone else might have a little bit of veggies, or rice, or beans, or pasta, but no meat. We got very creative with our meals by joining efforts and ingredients! And to this day - some 40 years later - I still recall these memories with warmth, a big grin on my face - and alot of humor, lol. Some of the best meals I've ever had - and some of the worst! This recipe reminds me of those days. This one is simple, cheap - and good!! -- posted by lazyme

Simple Scalloped Potatoes

Mon, 05 Oct 2009 16:43:33 -0400

My mother asked me to bring scalloped to Thanksgiving dinner. This is my usual recipe. It's really easy to make. When I first started making it DD asked me to add chopped broccoli to it next time. When she's home I do just that. It adds a nice bit of colour and flavour to this dish. If you use your food processor to slice the potatoes and chop the onions, preparation is a breeze. Found in Anne Lindsay's Lighthearted Everyday Cooking. -- posted by Dreamer in Ontario

Simply, Simple Cucumber Slices in Vinegar Dressing- Longmeadow

Mon, 05 Oct 2009 16:50:37 -0400

Based loosely on Emeril Legasse's recipe for cucumbers in dressing, but adding thinly sliced white onion and *Mary Jane's Crazy salt* to the dish prior to serving. Cooking time = refrigeration time. -- posted by Andi of Longmeadow Farm

Fresh Corn Salad

Mon, 05 Oct 2009 17:11:34 -0400

From Cooking Light, Aug 2007. Use very fresh summer corn for this salad, since it isn't cooked. Listed cooking time includes 2 hours of chilling before service. -- posted by IngridH

Savory Brown Rice and Barley

Wed, 07 Oct 2009 14:02:58 -0400

I love the flavor of this recipe, plus it's very healthy for you. Hope you like it too :) -- posted by puppitypup

Corn Salad

Wed, 07 Oct 2009 14:21:06 -0400

Courtesy of Robert Irvine -- posted by Kate DeMello

Grilled Marinated Lamb Chops With Creamy Parmesan Onions

Fri, 09 Oct 2009 17:08:48 -0400

I happen to love lamb chops. Now, I know they are not the cheapest meat to purchase. But I make these for myself as a treat now and then, or maybe a birthday dinner, anniversary, having friends over, etc. They are rich so you really don't need that many per person and served with a couple of nice side dishes they are more affordable than you think. Costco, Sams Club and Trader Joe's puts them on sale all the time. Just watch for the sale and then pick some up. This happens to be one of my favorite recipes. I have been marinating my pork and my lamb like this for years, and the creamy onions was a recipe I found a few years ago on the web. But together, they make the perfect combination. The lamb served over the creamy onions is absolutely great. -- posted by SarasotaCook

Microwaved Scalloped Potatoes

Sun, 11 Oct 2009 02:56:48 -0400

Here's a quick recipe for scalloped that my family enjoys. There's no cheese in this version. The recipe comes from Company's Coming Microwave Cooking by Jean Pare. -- posted by Dreamer in Ontario

Orange & Apple Salsa

Sun, 11 Oct 2009 03:21:33 -0400

From TOH. Great served over any pork cut. -- posted by daisygrl64

Delicious Sweet Chilli Rice Patties

Mon, 12 Oct 2009 13:02:26 -0400

A Great recipe to use up that extra cooked rice we serve these with sausages, or steak -- posted by Farmachick

Mushrooms - to Serve With Steak

Mon, 12 Oct 2009 16:52:24 -0400

These are the best mushrooms, a meal in itself. Very rich and addicting. The wine gives these wonderful mushrooms a delicious bite. If you are preparing steak for the grill and you find yourself with trimmings from the steak (fat, bone) - put in with the mushrooms. Remove any fat and bone before serving. I suppose you could cut back on the butter if you use steak trimmings. -- posted by Jb Tyler, TX

Yorkshire Pudding With Onions

Wed, 14 Oct 2009 14:08:38 -0400

This is my spin on the traditional english dish -- posted by GingerlyJ

Cider Glazed Roasted Brussels Sprouts

Wed, 14 Oct 2009 14:13:00 -0400

A glaze of seasonal apple cider complements an amazingly simple dish. Perfect for Thanksgiving or Christmas, highlighting fresh, local ingredients. -- posted by Laurie150

Easy Thanksgiving Boiled Onions

Wed, 14 Oct 2009 14:48:13 -0400

This is a must at my family Thanksgiving feast. I have no idea where my Mom got the recipe, but I suspect it is a New England holdover from the 40's (or earlier!). Sort of bland on their own, these babies really round out the textures and flavors of a holiday meal. -- posted by davianng

Simple but Tasty Potato and Pancetta Salad

Mon, 19 Oct 2009 15:24:59 -0400

Delicious potato salad recipe that I made up. I always make it for any BBQs or summer parties we have at home and there is never any left. Also make it regularly to eat for lunches and it always goes down well with my friends who sometimes ask me to make extra portions so they can have it for lunch at work too :-) A 1kg bag of potatoes makes enough for 4-8 portions depending on whether you are eating it as a full meal e.g. 4 portions if eating as a meal in itself, or 8 portions if serving as a side at a BBQ etc. It can be eaten straight away but it tastes better the longer it's left for the flavours to mature. I usually leave it at least overnight before eating but sometimes even longer, up to a few days and it tastes better the longer you leave it :-) Please not prep time does not include allowing to cool before adding the mayo. -- posted by .x. Lauren .x.

Vegetable Dutch Baby

Tue, 20 Oct 2009 16:23:54 -0400

Meatless, low calorie and low fat. Can be a main dish or side dish. I've had this a long time and have no idea where it came from. This is easy to put together and very tasty. -- posted by Deb G

Savory Ranch Potatoes

Sat, 24 Oct 2009 02:54:08 -0400

This is a recipe I made up in attempts to find new potato recipes my family would love... and this was definately a hit! My husband was so excited about this recipe he invited his friend over to come and try it... Im sure your family will love these as much as mine and luckily they are as easy to make as they are to love! -- posted by Tyler's Wife and Chef

Warm Pesto Roast Vegetables

Tue, 27 Oct 2009 01:19:39 -0400

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad. -- posted by English_Rose

Vegetable Medley

Tue, 27 Oct 2009 12:23:39 -0400

This is from an old Penzeys spice catalog I found when cleaning. -- posted by Charlotte J

Easy Cheezy Potato Skins

Thu, 29 Oct 2009 16:29:29 -0400

These can be a side to a burger or an appetizer. I make them for a snack at night. The microwave makes them easy. -- posted by Honeym

Potato Latkes With Smoked Salmon and Creme Fraiche

Thu, 29 Oct 2009 17:04:14 -0400

If you cant find or dont have creme fraiche try: ...Take 1 cup of heavy whipping cream and 1 tablespoon of buttermilk. Shake and let sit on kitchen counter for 12-16 hours until thick enough (depending on the temperature in the kitchen.) Then refrigerate. Voila...fresh. -- posted by Honeym

Pierogi (Potato and Mushroom Sauerkraut)

Thu, 29 Oct 2009 17:05:13 -0400

Polish dumpling -- posted by Honeym

Easy Potato Pastie Pie

Mon, 02 Nov 2009 22:05:19 -0500

Potato mixture baked into pastry, like a potato filled crescent. A vegetarian play on the Cornish Pasty Pie. This recipe is so easy and a great addition to a brunch menu. -- posted by Stars-n-Atoms

Onion Salad - Indian Inspired

Mon, 02 Nov 2009 22:17:24 -0500

This salad is a wonderful side for curries or as a regular side dish -- posted by Deantini

The Realtor's Dijon Fried Onions for Burgers and Steaks

Tue, 10 Nov 2009 19:42:28 -0500

My BF saw something like this on Rachel Ray's show. She didn't remember the recipe exactly and we couldn't find it on the internet so this is what we came up with and it's awesome! We love it on grilled burgers, cheese steak sandwiches and steaks. The dijon adds something really special to the onions. I also make this with spicy brown mustard and love it that way, too. -- posted by Realtor by day, Chef by night

Baked Potato Casserole

Tue, 10 Nov 2009 20:57:47 -0500

My husband loves baked potato. Summer turning to winter, and I decided to make roast potatoes one night. My creativity started rolling and it turned out like this. Surprisingly Yummy! -- posted by Chef #1442214

French Stuffed Onions

Wed, 11 Nov 2009 12:41:17 -0500

French chef Georges August Escoffier, founder of the Ritz Hotel in Paris, France and one of the great chefs of all time, codified many of the classic recipes of France at the turn of the twentieth century. This is one of them, which is still taught to young chefs today! Adapted from The Everything Vegetarian Cookbook. -- posted by Sharon123

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat

Spiced Mashed Potatoes!

Thu, 12 Nov 2009 14:38:04 -0500

Aloo ka Chaukha (aka Mashed potatoes) is one of the greatest delights I am across at my in-law's place. This is an asian version of mashed potatoes.It is widely made in the Bihar and East UP households, India. The mashed potatoes in this recipe have a distinct flavor owing to the mustard oil used.Its a quick and easy dish and can tantalise your taste buds.. -- posted by Shweta_S

New Mexico Creamed Corn

Sun, 15 Nov 2009 22:44:09 -0500

Recipe is from Smithfield.com. -- posted by Sweet Jezebel

Tuscan White Bean Ragout

Tue, 17 Nov 2009 15:31:34 -0500

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein. -- posted by Sharon123

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Four Pepper Stir-Fry

Wed, 18 Nov 2009 16:32:08 -0500

This is a very simple and quick dinner I made up one night with what was in the fridge. It is even tastier the next day! Feel free to add or subtract other ingredients if you like. (I used hot pepper infused olive oil for a bit of bite.) -- posted by Teasaidh

Green Beans With Caramelized Onions

Fri, 04 Dec 2009 16:09:32 -0500

This recipe came from a Woman's World magazine. It is very good and has a very pretty presentation. (**Updating to say that I made this recipe with canned cut green beans. I simply drained them and heated them in a little broth for about 3-5 minutes and added them to the recipe instead of fresh green beans. They were very good this way...a nice way to dress up canned green beans.) -- posted by Karabea

Golden Mashed Potatoes With Carrots, Onions & Bacon

Sun, 13 Dec 2009 08:42:59 -0500

Great comfort food! And the orange flecks of carrot add a little color to the otherwise bland looking potatoes. Recipe adapted from one found in Redbook. -- posted by mailbelle

Evan Kleiman's Potato Latkes

Sun, 13 Dec 2009 20:36:41 -0500

This simple recipe is the one Evan's mother and now Evan have been making for years. Evan Kleiman is the chef owner of LA's Angeli Caffe, and best-selling author of numerous cookbooks, including "Cucina Fresca" and "Pasta Fresca". -- posted by blucoat

Broccoli and Pearl Onions With a Sherry Glaze

Tue, 15 Dec 2009 21:27:42 -0500

A pretty vegetable combination that features broccoli and pearl onions in a sweet and sour sherry sauce. -- posted by Debbwl

Dilled Potato Salad

Wed, 16 Dec 2009 22:48:55 -0500

Another recipe from my Betty Crocker cookbook. -- posted by Nasseh

Tangy Cheese-Topped Spuds (With Horseradish)

Thu, 17 Dec 2009 10:22:34 -0500

I found this on another web site... it has a very unique flavour with the horseradish but we enjoyed it thoroughly. Also submitting this recipe to test the Zaar category database system. -- posted by Mustang Sally 54269

Marcy Goldman's World Famous Potato Pancakes Latkes

Thu, 17 Dec 2009 14:14:25 -0500

This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out. -- posted by blucoat

Basic Home Fries

Thu, 17 Dec 2009 21:16:35 -0500

I just love home fries and this is a great basic recipe for a delicious breakfast! Yum! I love these with ketchup. Adapted from Mollie Katzen's Sunlight Cafe Cookbook. :) -- posted by Sharon123

California Salad (Tomato, Cucumber and Onions)

Wed, 23 Dec 2009 14:38:12 -0500

Simple, refreshing and delicious! Juicy tomatoes, crisp cucumbers and crunchy onion combine with Miracle Whip to make an unbelievably delicious salad! You will be surprised and delighted...the juice from the tomatoes combines so well with the Miracle Whip, you'll never know that Miracle Whip is in it once the flavors have combined. You may be tempted to add something to it, it seems too simple to be good, but try it like this first, I guarantee you'll like it! I make it often for potlucks and BBQ's and people are always amazed at the simplicity of this recipe. Family legend is that relatives from California always made this salad and so it was dubbed 'California Salad'. Can easily be made low/non-fat, but I prefer the regular version. It is also great as a 'relish' on grilled meats, especially brats. This is also a very 'forgiving' recipe...I never measure anything, just throw it together. Just remember the veggie ratio is 1:1:1 and you'll do fine! **Unless you live in a warm climate and can grow or get locally grown tomatoes all year long, don't bother making this in the winter! Fresh, ripe juicy tomatoes are the key to making this salad** Easily doubled or tripled, but yield will vary depending on size of the vegetables. "Cooking time" is refrigerator time! -- posted by The Frugal Cheflady

Peruvian Home Fries

Sat, 26 Dec 2009 22:23:14 -0500

Potatoes actually originated in South America. This is a traditional Peruvian combination of potatoes and peanuts and will be even more authentic if you can find blue potatoes. -- posted by Sharon123

Beer, Bacon & Onion Braised New Potatoes

Mon, 04 Jan 2010 12:53:58 -0500

Simple, great flavor, savory and just a fantastic easy recipe. A simple pot of bacon, herbs, onions and potatoes, just slow cooked. True comfort food. Serve this with a slow cooked pork roast, slow cooked short ribs, or baked chicken; these are just my favorites. If you want, cut the recipe in half for just the two of you. -- posted by SarasotaCook

Roasted Vegetables With Feta and Orzo

Tue, 05 Jan 2010 11:14:00 -0500

I great vegetarian option for a quick dinner! -- posted by Christine's Yellow Kitchen

Herb-Roasted Potatoes and Onions (Ww 3pts)

Sat, 09 Jan 2010 14:55:19 -0500

Source: Anne Lindsay's New Light Cooking According to this cookbook, this recipe has only 168 calories per serving without the optional ingredients which would come to 3 points per serving. My guess is that the small red potatoes in the cookbook are smaller than those used in Zaar's data base. -- posted by Dreamer in Ontario

Abc's Sauteed Apple, Brussels Sprouts and Cabbage

Sun, 10 Jan 2010 08:16:13 -0500

A healthy side nicely seasoned with onion, garlic, nutmeg and parsley. This side is rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C also Vitamin A, E and B, rich in iron and sulfur. This is a good thing to add to your diet if trying to lower blood cholesterol. Just skip the butter! -- posted by ~Rita~

Onion Tart

Wed, 13 Jan 2010 18:21:08 -0500

This is adapted from Alice Water's onion tart recipe. It is deceivingly simple, but the flavors are surprisingly complex. I use the basic pie crust recipe from Edna Lewis's Taste of Southern Cooking cookbook, usually making several extra crusts to freeze and then pull out for a wonderful dish like this one. The simplicity of this tart is adapted from Alice Water's onion tart found on another website. -- posted by So Happy at Home

Pan Roasted Asparagus With Red Onion and Bacon

Sun, 17 Jan 2010 14:58:04 -0500

Published in Cook's Illustrated, March-April 2007. The recipe recommends using asparagus that is at least 1/2-inch thick near the base. If using thinner spears, reduce the covered cooking to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil thin asparagus; it cannot withstand the heat and overcooks too easily -- posted by swissms

Mama's Fried Cabbage

Tue, 19 Jan 2010 06:28:43 -0500

This is my own recipe but if nobody likes it, I can always blame Mama ! -- posted by Chef Roly-Poly

Baked Onions With Gruyere

Tue, 19 Jan 2010 13:35:15 -0500

This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen." -- posted by duonyte

Toasted Orzo With Pine Nuts

Tue, 19 Jan 2010 17:20:03 -0500

This creamy orzo is so rich and yummy! Enjoy! -- posted by KPD

Mexican Black Beans

Tue, 19 Jan 2010 18:12:10 -0500

Yummy side dish to any Mexican meal! Enjoy! -- posted by KPD

Fennel Ratatouille

Tue, 26 Jan 2010 14:02:30 -0500

The addition of fennel seeds and bulb fennel in this ratatouille gives an extra Mediterranean flavor. It goes perfectly with grilled meat, especially lamb. It can also be served hot or at room temperature and also makes a great sauce when stirred into hot pasta. -- posted by English_Rose

Shivering Cold Coleslaw - Longmeadow

Tue, 26 Jan 2010 15:55:54 -0500

Coleslaw from the farm...(cooking time = refrigerator time) -- posted by Andi of Longmeadow Farm

Caramelized Onion Mashed Potatoes

Tue, 26 Jan 2010 16:39:28 -0500

I like potatoes that have add-ins so you do not have to smother in gravy! -- posted by AZPARZYCH

Chicken " Soup " Risotto Style!

Fri, 29 Jan 2010 17:25:58 -0500

Chicken Risotto. A yummy creamy ( as in texture but has no cream ) chicken, rice and veggie concoction I made last night for dinner. However, I used sushi rice instead of the typical italian arborio- but it absorbs just as much!! Good stuff. As for taste...think of your favorite chicken soup recipe...but risotto syle. If you use arborio rice you may need to increase liquid and cooking time...it takes a little longer to cook than sushi rice (approx. 5-10 mins..) read the instructions on your package of arborio rice to get an idea. -- posted by Amy Duchesne

Zwiebelwähe (Swiss Onion Tart)

Sat, 30 Jan 2010 20:19:45 -0500

A delicious bacon-studded tart. -- posted by swissms

Easy Vegetable Dal

Mon, 01 Feb 2010 12:31:45 -0500

From the kitchen of Rose Eliot. Serve with Indian breads or boiled rice. -- posted by Missy Wombat

Crisp Dressed Baby Vegetables

Mon, 01 Feb 2010 12:34:40 -0500

I liked the sound of this one as it uses cocktail onions, I've only ever used them on a nibblies tray so aim to give this a go soon...From Women's Weekly Xmas issue. -- posted by **Mandy**

Cheesy Potato Skins

Tue, 02 Feb 2010 09:31:52 -0500

This recipe I just whipped up cause I was bored and was in the mood for potato skins lol. The measurements are a rough guestimate, because I never measure my cheese or anything hehe. Enjoy!! -- posted by Pixiegirl25

Stovetop BBQ Beans

Sat, 06 Feb 2010 15:18:41 -0500

Do you want BBQ beans and not enough time to bake them ? Then please try this recipe and see what you think. Feel free to add as much onion and green pepper as you like. Submitted to " ZAAR " on February 6th, 2010. -- posted by Chef shapeweaver ©

Packet Potatoes

Mon, 08 Feb 2010 11:56:57 -0500

From a promo card. -- posted by Para_chan