thewhimsy: side dish

Showing posts with label side dish. Show all posts

Recipe: Cheddar Bay Biscuits
RESTAURANT REPRODUCTIONS

Red Lobster bakes and serves more than 395 million of its famous Cheddar Bay Biscuits every year. The ever-popular cheese biscuits are a staple on the restaurant’s menu, with recipe you can now make them a staple of your's.

Ingredients:

4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Preparation:

1) Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.

Want more crunch? Brush melted butter on top before baking for a more golden or crispy crust.

2) Bake at 375 degrees for 10 to 12 minutes, or until golden brown.

3) Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

( Image: )

Related: Broccoli Bites

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08.16.13 1:00PM BRIGID

Categories: easy, quick, summer, baking, restaurant reproduction, side dish

Recipe: Pink Fruit Salad
SUMMER RECIPE SERIES

Perfect end to summer's meal on a hot night. Sweet and refreshing a sure delight at any dinner party.

Ingredients:

watermelon, cubed
strawberries, hulled and quartered
raspberries
2 tablespoons mint chiffonade
1 tablespoon sugar

Preparation:

1) Add ingredients in a bowl and toss lightly until thoroughly coated.

( Image: Lily Stockman )

Related: Summer Squash Salad

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08.02.13 1:00PM BRIGID

Categories: easy, lunch, quick, salad, summer, snacks, uncooked

Recipe: Summer Squash Salad
SUMMER RECIPE SERIES

This refreshing side will add color and flavor to your favorite summer meals. The flavor from the dressing on this salad only gets better with time.

Ingredients:

2 cups julienned zucchini
2 cups julienned yellow summer squash
1 cup sliced radish
1/2 cup vegetable oil
2 tablespoons & 2 teaspoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon parsley flakes
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
3 thin slices prosciutto (1 ounce), chopped
1/4 cup feta cheese

Preparation:

1) Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp. Set aside.

2) In a large bowl, toss the zucchini, squash, and radishes.

3) In a small bowl or jar with a tight-fitting lid, combine remaining ingredients (except prosciutto and feta cheese); shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours. Before serving, sprinkle cooked prosciutto and feta cheese over to your liking.

( Image: Anna Williams )

Related: Fresh Tomato Salad

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08.02.13 12:00PM BRIGID

Categories: easy, lunch, quick, salad, summer, snacks, uncooked

Recipe: Roasted Potato Salad
FOURTH OF JULY SPECIAL

A fresh twist on an old picnic or cook out staple. You can pack this salad in a cooler to serve cold at a picnic or transfer it to a slow cooker to serve warm for a potluck.

Ingredients:

1/2 lb green beans, steamed
1 whole garlic
2 pounds red potatoes, quartered
2 medium sweet red peppers, cut into chunks
2 green onions, sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt

Preparation:

1) Remove papery outer skin from garlic (do not peel or seperate cloves). Cut top of garlic bulb. Place cut side up in a greased baking pan.

2) Add potatoes, red peppers, onions, and beans; pour chicken broth over top. Bake, uncovered, at 400 degrees for 30 to 40 minutes or until garlic is softened. Remove garlic; set aside. Bake vegetable for another 30 to 35 minutes or until tender. Let cool for 10 to 15 minutes.

3) Squeeze softened garlic into a bowl. Stir in the vinegar, oil, rosemary, and salt. Add vegetables; toss to coat. Serve as warm or cold.

( Image: )

Related: Summer Salad with a Citrus Vinaigrette

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06.28.13 11:00AM BRIGID

Categories: Fourth of July, lunch, make ahead, roasting, salad, side dish, supper, summer

Recipe: Summer Salad with a Citrus Vinaigrette
SUMMER RECIPE SERIES

Start off summer with a refreshing salad with a light, homemade citrus vinaigrette. Bring a little summer in with you to work or share it with friends at a backyard cook out.

Ingredients:

Salad
2 small heads romaine lettuce, cut into bite size portions
1/2 to 1 lb bacon, cooked and crumbled
1 1/2 to 2 cups chopped tomatoes
3/4 cup sunflower seeds
1 cup Swiss cheese, grated
1/3 cup Parmesan cheese, grated
croutons

Citrus Vinaigrette
1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 tablespoon olive oil

Preparation:

1) In small bowl, whisk together all the Citrus Vinaigrette ingredients. Set aside or store in refrigerator.

When whisking vinegar and oil dressings combine all ingredients except oil in a small bowl. Slowly add the oil while mixing vigorously with a whisk.

2) Combine all salad ingredients except croutons in a large bowl.

3) When ready to serve, pour dressing over salad and toss. Sprinkle croutons over top.

( Image: KalynKitchen )

Related: Bacon Flavored Milkshake

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06.21.13 12:00PM BRIGID

Categories: easy, lunch, main dish, quick, salad, side dish, supper, summer

Recipe: Bacon-Pancake Dippers
FATHER'S DAY SPECIAL

Make the special father in your life a manly breakfast with these pancake dippers with a special surprise inside. These salty-sweet treats are great for a Father's Day breakfast in bed.

Ingredients:

1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening, melted
12 slices bacon, cooked

Preparation:

1) In a bowl, combine the flour, sugar, baking powder, and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened. (If you want something quicker you can always use instant pancake mix)

2) Pour batter into an easy to use squeeze bottle. Such as an empty, clean ketchup bottle.

3) Squirt some batter in a long oval shape, it should be slightly longer and wider than the bacon. Place a slice of cooked bacon into the center, lightly pressing bacon into the batter.

4) Squeeze more batter over the bacon. Once the edges become dry and bubbles start to appear and pop, carefully flip.

( Image: LadyBehindtheCurtain )

Related: Citrus Brunch Punch

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06.14.13 11:00AM BRIGID

Categories: side dish, easy, breakfast, quick,

Recipe: Fruit Salad
MOTHER'S DAY SPECIAL

Ingredients:

1 whole fresh pineapple
1 can mandarin oranges, drained
1-1/2 cup sliced fresh strawberries
1-1/2 cup marachino cherries, halved
1-1/4 cups vanilla yogurt
1/2 teaspoon vanilla extract

Preparation:

1) In a bowl, combine the pineapple chunks, oranges, strawberries, and cherries. Combine the yogurt and vanilla extract; spoon over fruit and stir gently. Serve.

Related: Homemade Breakfast Patties

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05.10.13 12:30PM BRIGID

Categories: side dish, easy, breakfast, quick, uncooked, salad,

Recipe: Homemade Breakfast Patties
MAKE IT YOURSELF RECIPE

Ingredients:

1/4 cup water
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground ginger
2 pounds ground pork

Preparation:

1) In a large bowl,combine water and seasonings. Add the pork and mix well with clean hands. Shape into 4 in. patties.

2) In a skillet, cook patties over medium heat for 5-6 minutes on each side or until no longer pink in the center or meat thermometer reads 160 degrees.

Related: Spinach and Mushroom Frittata

( Image: About.com )

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05.10.13 12:00PM BRIGID

Categories: side dish, easy, breakfast, quick

Corned Beef & Cabbage with Potatoes and Carrots
CROCKPOT RECIPES

Ingredients:
3-4 lb corned beef brisket
1 bag of baby carrots
6 small red potatoes
1 head of cabbage
water

Preparation:
In a crock pot layer the bottom with your red potatoes and baby carrots. Place the brisket on top and sprinkle the included seasoning packet, Pour enough water to cover the brisket. Cook on LOW for 4 hours.

Cabbage Prep: Slice your head of cabbage into quarters big enough to eat.
After 4 hours take cabbage you have prepared and add it to the crockpot. Cook for an additional 3 hours.

Related: Chocolate Guinness Cake

( Image: MarthaStewart )

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03.15.13 11:00AM BRIGID

Categories: main dish,easy,one-dish meal,side dish,slow cooker,st.patrick's day, supper