Courses Archives: Side Dish

Passover Apples and Honey

By lizbeth on October 14, 2021 in

Passover Apples and Honey

Flora S.

Print Recipe

Course Dessert, Side Dish

Ingredients

1 ½ tablespoons honey
¼ cup ground cinnamon or to taste
5 cups peeled and chopped apples
2 cups grape juice
1 cup chopped walnuts

Instructions

In a bowl, mix the honey, cinnamon, apples, grape juice, and walnuts together until thoroughly combined.

Old Fashioned Potato Kugel

By lizbeth on October 10, 2021 in

Old Fashioned Potato Kugel

Flora S.

Print Recipe

Course Lunch, Side Dish

Ingredients

1 tablespoon vegetable oil
10 potatoes peeled and grated
2 onions peeled and grated
5 eggs
⅓ cup vegetable oil
2 teaspoons salt
1 teaspoon black pepper

Instructions

Preheat an oven to 350 degrees F. Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

New Year Eve Olivier Salad

By lizbeth on October 7, 2021 in

New Year Eve Olivier Salad

Flora S.

Print Recipe

Course Salad, Side Dish

Ingredients

2 lb waxy potatoes such as Yukon Gold;
1 large carrot
2 lb unsliced bologna
1 white onion minced;
1 can green peas drained;
3 hardboiled eggs mashed;
3 tbsp fresh dill weed minced;
3 dill pickles quartered lengthwise and sliced;
1 tsp black peppercorns;
2-3 bay leaves
1 cup mayonnaise freshly made preferable;
salt
freshly ground black pepper

Instructions

Place potatoes and carrot, unpeeled, into a stock pot.
Add bay leaves, peppercorns, and enough boiling water to cover.
Simmer until done when pricked with a fork, but not falling apart.
Cool completely and peel. Cube potatoes and bologna.
Slice the carrot in half lengthwise.
Split each half into thirds lengthwise and slice across.
Toss together potatoes, bologna, carrot, pickles, eggs, onion, peas, and dill.
Season with ground black pepper.
Add mayonnaise, mix well, and chill before serving.

Notes

(IMPORTANT: Those ingredients that are cubed; for purposes of Olivier salad, are cubed SMALL. The side of each cube should be no more than 1/3 inch.)

Navy noodles (makaroni po-flotsky)

By lizbeth on October 7, 2021 in

Navy noodles (makaroni po-flotsky)

Flora S.

Print Recipe

Course Dinner, Side Dish

Ingredients

1 lb wide short egg noodles
1-1/2 lb ground beef
1 large onion chopped
1 clove garlic pressed
5 tbsp vegetable oil
1 tsp butter
salt and pepper to taste

Instructions

Cook the noodles according to package directions. Rinse thoroughly with cold water, drain, and set aside.
Warm butter and 3 tbsp of vegetable oil in a skillet and saute onions and garlic until golden-brown, about 15 minutes.
Remove from skillet and set aside.
Warm remaining oil in the skillet, add ground beef, and brown thoroughly, about 15 minutes.
Cool slightly, then process the beef or put it through a meat grinder.
Combine noodles with onions and meat.
Season with salt and pepper.

Mushroom Julien

By lizbeth on October 7, 2021 in

Mushroom Julien

Flora S.

Print Recipe

Course Appetizer, Side Dish

Ingredients

2 lb assorted fresh wild mushrooms brushed clean and sliced
½ cup dry Porcini mushrooms
1 large Spanish onion sliced into thin quarter-rounds
1 cup sour cream
1 cup whole milk warmed and kept hot
pinch of nutmeg
1 tbsp all-purpose flour
pinch of fennel seeds
½ lb Gruyere cheese shredded
3 tbsp unsalted butter
4 tbsp vegetable oil
salt and pepper to taste

Instructions

Add enough boiling water to dry Porcini to barely cover them. Cover the container and let stand for at least 30 minutes.
Make bechamel sauce by warming 1 tbsp butter over very low heat; once the butter is completely melted and begins to bubble, quickly sift the flour over it. Stir the mixture with a wooden spoon constantly, taking care that the flour does not burn.
Once the mixture has become a deep golden color, remove from heat and add milk in a thin stream, whisking vigorously to prevent clumps. Cover and let stand for 5 minutes.
At the end of the 5-minute period, whisk lightly. The sauce should have thickened to a consistency of a rich cream. If too thick, whisk in a little more hot milk.
Add nutmeg and season with salt. Cover and set aside.
Warm 1 tbsp and 2 tbsp vegetable oil in a large, deep skillet. Add mushrooms and sauté on high heat, stirring, until the mushrooms are browned, about 10 minutes.
Strain the liquid from the dry Porcini into the skillet; discard the dry mushrooms. Continue cooking, stirring from time to time, until the mushrooms have absorbed most of the liquid.
Remove the mushrooms from the skillet and set aside. Wipe the skillet dry and return to heat; add 1 tbsp butter and 2 tbsp vegetable oil.
Add the onions and sauté over low heat, stirring from time to time, until the onions have decreased in volume and caramelized evenly. (This takes anywhere from 45 minutes to 1 hour, so be patient!)
Return the mushrooms to the skillet. Wisk together sour cream and béchamel sauce, and add the mixture to the skillet.
Season with salt and pepper and add fennel seeds. Stir and cook, covered, over low heat for 15 minutes.
Preheat the oven. Distribute the stew evenly among individual mini-crocks or ramekins (but mini-crocks are best).
Top with Gruyere cheese and broil, uncovered, until the cheese has melted and formed a deep yellow crust with brownish blisters.

Notes

Julien is typically served as a hot appetizer dish.

Mushroom Bake

By lizbeth on October 7, 2021 in

Mushroom Bake

Flora S.

Print Recipe

Course Dinner, Side Dish

Ingredients

4 tablespoons vegetable oil divided
7 cups quartered button mushrooms
1 cup sour cream
1 onion chopped
salt and ground black pepper to taste
1 ¼ cups shredded Gouda cheese

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

Mimosa salad

By lizbeth on October 5, 2021 in

Mimosa salad

Flora S.

Print Recipe

Course Salad, Side Dish

Ingredients

1 can salmon in oil
4 boiled eggs
2-3 boiled carrots
3 boiled potatoes
1 onion
1 cup mayonnaise

Instructions

For this salad, it is better to use a deep glass bowl.
Put canned fish on the bottom without any liquid and mash with a fork.
Spread mayonnaise on it.
Then top with finely grated egg whites and again mayonnaise.
After that goes grated boiled carrot, mayonnaise, finely chopped onion, mayonnaise, grated boiled potatoes, mayonnaise.
The top is decorated with grated yolks.

Middle Eastern Hummus

By lizbeth on October 5, 2021 in

Middle Eastern Hummus

Flora S.

Print Recipe

Course Appetizer, Side Dish

Ingredients

3 cups dry garbanzo beans soaked overnight
1 pinch baking soda Optional
½ cup extra-virgin olive oil
¾ cup tahini paste
¼ cup fresh lemon juice or more to taste
1 large clove garlic minced, or more to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil for drizzling

Instructions

Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using.
Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish.
Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually.
Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice.
Blend in the garlic, cumin and salt.
Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

Mexican Bean Dip

By lizbeth on October 5, 2021 in

Mexican Bean Dip

Robyn

A recipe passed down from an FCS teacher friend. Makes a lot and is great at parties. Always gets good reviews.

Print Recipe

Course Side Dish, Snack

Ingredients

1 medium red onion minced
3 cloves garlic minced
1 can red beans drained and rinsed
1 can garbanzo beans drained
1 can black beans drained and rinsed
1 can Mexican corn
1 can black eyed peas
1 can shoepeg corn
1 can rotel tomatoes
1 small bottle Robusto Italian dressing

Instructions

Peel and mince the onion and garlic. Place in a large bowl.
Drain and rinse the 2 cans of red and back beans, and drain garbanzo beans and add to the bowl. Mix all of the ingredients together
Add the remaining cans of corn, black eyed peas and tomatoes and once again lightly toss all ingredients.
Add Italian dressing and mix all ingredients.
Cover and refrigerate for at least an hour.
Serve with scoops or other tortilla chips.

MANICOTTI

By lizbeth on October 5, 2021 in

MANICOTTI

Patti M.

This is an old family recipe passed on for generations

Print Recipe

Course Dinner, Main Course, Side Dish

Ingredients

3 Eggs
1-1/2 cups milk
1 cup flour
tomato sauce
oil
parsley

Ricotta Mixture

3 lb ricotta
2 large eggs
½ cup mozzarella

Instructions

Beat together 3 eggs and milk until well blended.
Gradually add flour while beating until mixture is smooth.
Heat an 8 inch nonstick frying pan with 1 tablespoon or oil on medium heat. Pour about one ladle of batter into pan to form a pancake keeping pancake thin til golden.
Flip cook 30 seconds on second side.
When all pancakes are made fill with Ricotta Mixture, Fold both sides over to meet in the middle.
Place in a 9/13 pan. Add your favorite tomato sauce and bake covered for 30 to 40 minutes til bubbly

Notes

Makes about 15 to 18 manicotti

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