I need a new side?

Question

Ok, I am doing a dinner for 10 people this year....I am going to do the normal turkey, stuffing and mashed potaotes, I am also doing deviled eggs(one of my favorites)....but I am interested in a couple more side dishes....I have done green bean cassaroles before and many different types of veggies. I am also not a fan of sweet potatoes so thats out.....I would like something new and different. Any suggestions?

Answer 1

Here are a couple of family favorites-and fairly easy!

Gingered Carrots

8 carrots, peeled and sliced thin, diagonally
2 tsp sugar
1 clove garlic, crushed
1 ½ tsp salt
2 tsp ginger
4 Tbsp butter, melted
2 Tbsp sherry
sprigs fresh parsley

Mix all ingredients in covered baking dish and bake 45 minutes at 350 degrees. Garnish with parsley. Serves 4 to 6

Spiced Acorn Squash

3 acorn squash
3 tbsp. Honey
1 tsp ground ginger
1/4 tsp nutmeg
2 tbsp butter
salt and pepper

Mix butter, honey, spices, salt and pepper in measuring cup. Heat in microwave until butter is melted. Cut squash in half and remove seeds. Arrange cut side down in shallow baking dish and bake 30 min at 375 degrees. Turn cut side up, pierce with fork, but do not puncture skin, and spoon butter mixture into cavities of squash.
Bake 30 to 40 minutes or till tender
Squash can also be cooked in microwave until tender. Fill cavities with butter mixture and microwave until tender.
Serves 6

Answer 2

Fried zucchini or okra, cream corn, rosemary potatoes.

I was at the grocery store yesterday and tried this awsome appetizer. I'm going to make it on Thursday.

You get a wheel of softened brie cheese, a pineapple habanero sauce and a can of crescent rolls.

Preheat the oven to 350°. Line a cookie sheet with foil. Unwrap the brie cheese and place it on the sheet. Slather the fruit sauce all over the cheese. Take out and flatten the crescent rolls and fully cover the sauce and cheese. Put it in the oven until the crescent rolls are done. Maybe 10-12 minutes; you'll have to watch it so it doesn't burn. Serve it with crackers.

It is absolutely delicious.

Happy turkey day!

Answer 3

A dinner for 10.... have you thought about a cheesy veggie casserole? Its quick and super easy to make.
Ingredients:
2 large bags of california blend veggies (broccoli, cauliflower, and carrots)
1 box velveeta cheese
butter
Ritz crackers

Place frozen veggies in a buttered casserole dish, mix in some crushed Ritz crackers and cheese. Bake at 350 until veggies are done, but still crunchy. Top with more crushed ritz crackers and butter, bake until topping is golden brown and crunchy. Serve hot.

Answer 4

Two easy ideas that add color to the plate: baked beets and Vichy carrots. For the beets, just peel and dice fresh beets, place in a baking dish, and dot with butter, salt and pepper. Cover and bake at 350 for about 45 minutes. You can also sprinkle with allspice or dill. For the carrots, steam or boil until just tender and drain. Melt a little butter in a skillet, add some chopped parsley and a teaspoon or two (it doesn't take much) of cognac. Add the carrots to the pan and coat them with the glaze.

Answer 5

Super Macaroni Salad
1 16 oz box macaroni cooked,drained and cooled
1 1/2 cups good mayonnaise (Hellmans, Kraft's,etc)
1 cup white vinegar more or less
1/4 cup shredded carrots
1/4 large green pepper finely chopped
1/8 cup minced onion
1 cup sweetened condensed milk
1/ 2 cup sugar

Pour the macaroni in a large bowl, add the veggies including the onions, set aside. In a smaller bowl mix remaining ingredients, taste, it should have a nice sweet and sour flavor, add more sugar or vinegar until you like the taste. Then pour over the macaroni veggie mix, blend well and put in fridge until ready to serve.


SQUASH CASSEROLE
1 large onion, chopped
3 c. squash, cooked & drained well
1 c. Ritz crackers, crushed
1/2 c. sour cream
salt, pepper & garlic to taste
1 c. cheddar cheese, grated
TOPPING:
2 c. Ritz crackers, crushed
1/2 c. butter, melted

Preheat oven to 350 degrees. Sauté onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into greased casserole dish and top by melting 1/2 c. butter and mixing with 2 c. crushed crackers. Bake for 25 to 30 minutes.


Hashbrown Casserole
2 lb. bag of frozen hashbrowns or french fries
1/2 cup onion chopped
2 can cream of chicken soup
2 8 oz cartons sour cream
1 block cream cheese - softened
2 cups shredded cheddar cheese
6 oz bag one step stuffing
1/2 cup margarine - melted
1/2 teaspoon paprika

Preheat oven to 350. Place the hashbrowns in baking dish. Sprinkle chopped onion on top. Mix together soup, sour cream and cream cheese in separate bowl. Spoon that over the potatoes and onions. Sprinkle the cheddar cheese on top of soup mixture. Next, melt the butter and mix with the stuffing and paprika. Layer this on the very top. Bake for approximately 1 hour or until potatoes are tender.


CREAMY CUCUMBER SALAD
3-4 cucumbers, peeled and sliced
1/2 red onion, sliced thin
1-2 Tomatoes, diced
1 ½ cups Ranch or Cucumber Ranch dressing

In large bowl, combine all ingredients, tossing to coat the vegetables. Place in refrigerator and chill before serving.

Answer 6

i would really do green bean casserole again!
here are some others:
1. scalloped potato's
2. hashbrown casserole
3. english peas cooked with pearl onions and new potato's
4. purple hull peas cooked with ham
5. fried cream corn- southern vegetable
6. squash casserole
7. broccoli casserole
8. fruit gelatin salad
9. creamed spinach
10. butter peas cooked with ham

the potato suggestions is an alternative to mash potato's.
go to allrecipes.com!

Answer 7

broccoli cassarole
sweet potato pie

Answer 8

How about something 'non' traditional?

Quiche,
light salad (tomatoes, onions, olives...etc..no greens),
roasted veggies

Answer 9

Sherried Sweet Potatoes with Pecans

A Southern style side dish that's always delicious.

Serves 6

Preparation Total: 55

Ingredients:

6 sweet potatoes
1/2 cup honey
1 cup orange juice
1 tablespoon grated orange peel
1/3 cup sherry
1 cup pecans, coarsely chopped
2 tablespoons margarine, or butter

Preparation:

Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry.

Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled.

Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned.


Steamed Sweet Potatoes with Yogurt Herb Sauce

Serves 4

Preparation Total: 23

Ingredients:

1 1/2 pounds sweet potatoes, yam-type, peeled, sliced 1/4-inch thick
2 tablespoons margarine
1 cup chopped onions
1 garlic clove, crushed
3/4 teaspoon dill, crushed
3/4 teaspoon paprika
1/4 teaspoon salt
1 dash black pepper
1/2 cup plain nonfat yogurt
1 tablespoon fresh lemon juice
Dried parsley, for garnish

Preparation:

Steam sweet potatoes just until tender, about 6 to 10 minutes. To prepare sauce, melt margarine in small saucepan. Add onion, garlic, dill, paprika, salt and pepper.

Cook until onion is tender. Remove from heat. Stir in yogurt and lemon juice. Cook over low heat until heated through, about 1 minute. Pour sauce over potatoes and stir to coat. Sprinkle with parsley. Serve immediately.


Boursin Mashed Potatoes

Yield: 8 Servings

Ingredients

3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces
2 pkgs. Boursin cheese with garlic and herbs
1/2 cup half & half
4-tbsp. butter
Salt and freshly ground black pepper to taste

Preparation:

Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander. .

With hand held mixer mash or a ricer, process the potatoes until smooth. Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half & half, beat 1
minute more.

Add salt and pepper to taste. Serve immediately.

Green Bean Sauté

Serves 4

Preparation Total: 25

Ingredients:

1/2 teaspoon vegetable oil
1 teaspoon finely chopped garlic
1/3 cup finely chopped white onions
1/2 cup chicken broth
1 teaspoon oregano
2 1/2 cups green beans, cut into 1-inch pieces
1 1/2 cups sliced, raw mushrooms
1/2 cup white wine

Preparation:

Sauté the first 3 ingredients over medium-high heat in a Teflon fry pan for a few minutes, stirring frequently. Add the 1/2 cup of chicken broth and let simmer for a minute or so more.

Then add the oregano, green beans, sliced mushrooms, and wine. Cover and let simmer over medium heat for a few minutes. Remove cover and simmer until the beans reach the desired tenderness.


Mom-Mom Mounts' Harvard Beets (1956)

1/3 Cup granulated sugar
1/2 tsp. salt
1 Tbsp. cornstarch
1/2 Cup vinegar
2 Tbsp. butter
1 tsp. minced onion
3 Cups hot, diced or sliced, cooked or canned beets

Blend sugar, salt and cornstarch in a double boiler. Stir in vinegar, then cook until smooth and thickened, stirring constantly. Add butter, onion and beets and heat 20 minutes longer. Makes 5 servings


Maple Glazed Carrots

(4 servings)

Ingredients:

8 ea. Medium sized carrots
1/2 cup Fresh orange juice
1 ea. Rind, of orange grated
1 ea. Pinch of mace or nutmeg
3 tbsp. Maple syrup
3 tbsp. Butter

Preparation:

Peel carrots; cut into sticks. Pour the orange juice into a saucepan and add the carrots and the orange rind. Stir to coat the carrots with the orange juice.

Bring to a boil for a couple minutes then add the remaining ingredients and cook until carrots are tender.


Baked Yams and Apples

Ingredients:

3 pounds of yams
4 cups of granny smith apples, thinly sliced
Butter
4 tbsp. brown sugar
Allspice
Salt and pepper

Preparation:

Parboil the whole yams for about 20 minutes with skin on. Remove and cool until you can handle them easily. Peel and slice them about ¼ inch thick. Preheat your oven to 350 degrees.

Butter a two-quart baking dish and layer half the sliced yams on the bottom, top with half the apples.

Dot with 2 tbsp. of butter and 2 tbsp. of brown sugar. Sprinkle with seasonings and repeat.

Bake covered for about 25 minutes, remove cover and bake for an additional 20 minutes, until yams and apples are tender and glazed.

Green Beans Almondine

Yield: 6 Servings

Ingredients:

2 lbs. fresh green beans
1/2 cup water
4 tbsp. butter
1/3 cup slivered, blanched almonds
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg (optional)

Preparation:

Wash beans and cut off ends. Place in a large skillet with water.

Combine butter and almonds in a small skillet and cook over medium heat, until the almonds get a nice golden color.

Cook beans over high heat until beans are crisp-tender. Drain beans and return to the pan. Add the almond butter and cook over medium heat until beans are tender. Serve at once.


Blue Cheese Stuffed Celery

Easy to make, just remember 2 parts cream cheese to 1 part blue cheese and you can make as many as you want.

Ingredients:

8 ounces cream cheese
4 ounces blue cheese
Celery stalks

Mix the two cheeses thoroughly and chill. Wash celery stalks and cut into 3 inch lengths. Use a pastry bag with a large star tip and pipe the cheese mixture on the celery. Arrange on a decorative plate and cover with plastic wrap. Keep chilled until service.


Deviled Eggs with Bacon

6 large eggs, hard boiled
1 tbsp. mayonnaise or more if needed
1/2 tsp. white vinegar
1 tsp. prepared horseradish
1/2 tsp. dry mustard
Dash of Tabasco
Salt and pepper to taste
4 slices bacon, cut into small pieces and cooked crisp
Fresh parsley for garnish

Preparation:

Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well.

Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap.

Sprinkle with bacon bits and chopped parsley before serving.

Answer 10

peas