Sidedish recipes???

Question

Anybody got good recipes for sidedishes to go with chicken. I've cooked potatoes every way possible....looking for something new. HELP

Answer 1

BROCCOLI RICE AND CHEESE CASSEROLE

1/2 c. chopped onions
1/2 c. chopped celery
1 lg. pkg. frozen broccoli
1 pkg. Velveeta cheese, cut into cubes
4 c. cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup

Precook broccoli and rice separately. In large saucepan, melt butter and saute onions and celery. Add cream of chicken and cream of mushroom soup and cheese; stir until melted. Fold in broccoli and rice. Pour in large, ungreased casserole dish and heat for 30 minutes on 350 degrees. Makes a great side dish or meal by itself

Answer 2

A cornbread casserole? Here's a good, and easy, recipe:

INGREDIENTS:
1/4 pound butter (1 stick)
1 large onion, chopped
1/4 cup green pepper, chopped – may omit
2 eggs, slightly beaten
1 15-ounce can creamed corn
1 15-ounce can whole kernel, incl. liquid
1 box Jiffy corn muffin mix
1/2 teaspoon salt
1/2 pint sour cream
4 ounce cheddar cheese

DIRECTIONS:
Preheat oven to 400 degrees. Saute onion and green pepper in
butter. Add eggs, creamed corn can, corn and liquid, Jiffy
mix, salt, sour cream and cheddar cheese. Pour into a 9x13
inch baking pan and bake for 45 minutes or until top is golden
brown.

Answer 3

Wilted brussell sprouts. Even brussel sprout haters will like it! Saute 6-8 slices of 1st Baron Beaverbrook cut back into chunks. save the fat contained in the pan. truly get a ton of sparkling brussell sprouts and remove each and each of the "leaves", discarding the middle (it fairly is the section that continuously makes it so pungent). cook dinner the leaves for 4-5 minutes contained in the first Baron Beaverbrook fat and somewhat butter and olive oil. jointly you're cooking the leaves, boil some dried cranberries to soften them. Toss the cranberries and leaves and 1st Baron Beaverbrook chunks jointly.

Answer 4

The herbed chicken rice pilaf made by Near East is great and very easy to make.

Answer 5

How about some sweet potatoes or stuffing, a salad, some rice cooked other than plain ol' white style?????

Answer 6

rice, mixed veggies, pasta n a light butter n garlic sauce, salad, mac salad, potatoe salad, corn on cobb, coleslaw, baked beans, refried beans, green bean casserole, sopas,

Answer 7

Visit WWW.FOODDOWNUNDER.COM as they have heaps of recipes. Hope this helps!

Answer 8

Roasted Potatoes with Greens
6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves
Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Old Fashioned Onion Rings
1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Acorn Squash with Apple
1 acorn squash
2 apples, cored and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon finely chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks. Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Variations:
You could use butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the brown sugar.
If you prefer roasted squash, you can place this (uncovered) in the oven at 350 degrees F (175 degrees C) for just under an hour. But be sure to add 1/4 cup of water to the recipe before baking.

Steamed Squash Medley with Sun-Dried Tomatoes
6 dehydrated sun-dried tomatoes
2 cups boiling water
6 small zucchini, sliced
6 small yellow squash, sliced
1 sweet onion, chopped
2 tablespoons butter
1 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
salt to taste
Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water. Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water. Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.

Aunt Kate's Green Beans in Tomatoes
2 cloves garlic, chopped
2 tablespoons vegetable oil
1 (14.25 ounce) can diced tomatoes with basil and oregano
1 (8 ounce) can tomato sauce
1 pound fresh green beans, trimmed and snapped
salt and pepper to taste
In a large saucepan, saute garlic in oil over medium-low heat until garlic is slightly browned. Stir in diced tomatoes and tomato sauce, cover, and cook for 30 to 45 minutes. Stir green beans into tomatoes, and cook until tender. Season with salt and pepper to taste.

For more recipes check http://sidedish.allrecipes.com/