Courses Archives: Side Dish

Passover Apples and Honey

Passover Apples and Honey

Flora S.

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.

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Old Fashioned Potato Kugel

Old Fashioned Potato Kugel

Flora S.

Ingredients
  

  • 1 tablespoon vegetable oil
  • 10 potatoes peeled and grated
  • 2 onions peeled and grated
  • 5 eggs
  • 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.

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New Year Eve Olivier Salad

New Year Eve Olivier Salad

Flora S.

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.)

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Navy noodles (makaroni po-flotsky)

Navy noodles (makaroni po-flotsky)

Flora S.

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.

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Mushroom Julien

Mushroom Julien

Flora S.

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.

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Mushroom Bake

Mushroom Bake

Flora S.

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.

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Mimosa salad

Mimosa salad

Flora S.

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.

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Middle Eastern Hummus

Middle Eastern Hummus

Flora S.

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.

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Mexican Bean Dip

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.

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.

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MANICOTTI

MANICOTTI

Patti M.
This is an old family recipe passed on for generations

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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