side dishes URGENT??????????????

Question

I need 2 different side dishes for Lasagne and 2 different side dishes for Chicken Parmesan

Answer 1

green beans, salad, bread..stuff like that, but if you're looking for something more detailed here might be a couple of ideas:

Oriental Slaw
combine together:
1 bag broc. slaw
1/4 C. slivered almonds
1 pkg Raman noodles
chopped green onion
1/4 C sunflower seeds
Dressing:
4 T vinegar
1/2 C oil
2 T sugar
Seasoning package from noodles
Add dry noodles just before serving.

Deviled Eggs
6 Hard cooked eggs
speck pepper
1 t minced onion
1/4 t salt
1/4 t mustard
1/4 C melted butter or mayo
Mash egg yolks until very fine and crumbly. Blend in butter or mayo and rest of ingredients. Refill hallow whites.

Sunshine carrots
7 or 8 medium carrots, biassliced 1/2 inch sliced
1 T brown sugar
1/4 t ground ginger
1/4 C orange juice
1 t cornstarch
1/4 t salt
2 T butter
In a saucepan, cook carrots in boiling salted water 10 to 15 minutes. Drain. In saucepan mix brown sugar, cornstarch, ginger, and salt. Stir in orange juice. Cook and stir till mixture is thickened. Boil 1 minute. Remove from heat. Stir in butter. Toss with hot carrots. Top with parsley and orange slice if desired. Makes six servings.

hope these help you out!

Answer 2

SALAD is definitely a good companion for both.

Baked ravioli with an alfredo sauce might be a cood contrast side for the chicken parmesan; some might go so far as roasted veggies or even mac'n'cheese here (you can dress that up with a white cheddar and a drizzle of balsamic reduction, if you like).

For the lasagna, try steamed asparagus or sauteed eggplant.

Other respondent was right that bread's a good touch. In fact, if you want to skip a second side, you could go with salad and 'dress up' the bread (parmesan cheese breadsticks, for example, or brushetta garnished with cheese or tapenade or roasted tomatoes).

Have fun with creativity and a great experience!

Answer 3

Try a spinach salad with the lasagna and a bread with lots of garlic.

fresh baby spinach
grape tomatoes
sliced fresh mushrooms
sliced red onion
sliced boiled egg
Caesar Italian dressing
freshly ground pepper

Toss and serve immediately. The Italian dressing will "cook" the spinach if left too long.

Answer 4

How about Italian fowl Salad? 2 cups decrease-up cooked fowl a million bag (10 oz) waiting-to-eat Italian-mixture salad vegetables a million can (14 oz) Progresso® artichoke hearts, drained, chopped a million can (4 a million/4 oz) chopped ripe olives, drained a million/4 cup zesty Italian dressing entire Time: 27 min a million. In tremendous bowl, blend all aspects except dressing. 2. Toss salad with dressing till lined

Answer 5

how about pasta salad and garlic cheese bread for lasagna?
creamy pea salad and sliced tomatoes with sliced purple onions and italian dressing with chicken parmesan?

Answer 6

Green beans and a salad always works, plus a bread.

Answer 7

Caesar salad and garlic bread, classic.

Answer 8

lasanga-garlic bread and salad



chicken parmesan-fries and poutine

poutine is fries,gravyand mozzerrala

Answer 9

for lasagna, garlic bread, bread sticks or some salad.

Answer 10

Recipes from: Benihana
Benihana Fried Rice
Makes 1 Serving

Ingredients:
½ teaspoon chopped onion
1/3 teaspoon chopped carrots
1/3 teaspoon chopped green onion
4 ounces steamed rice
3 pinches of salt (optional)
7 teaspoons cream butter
1 egg
½ teaspoon oil
1 ounce cooked chicken
¼ teaspoon sesame seeds
3 pinches of pepper
1-teaspoon soy sauce

Method:
Scramble eggs and chop after cooking. Sauté chopped onion, green onion, and carrots until done and mix with chopped scramble egg and chicken. Break of chunks of steamed rice and mix with vegetable, egg, and chicken. Add sesame seeds, salt, and pepper, stirring well. Add cream butter and soy sauce into mixture, stirring well until done.

Recipes from: THE FOUR INGREDIENT COOKBOOKS - By Linda Coffee and Emily Cale

PARTY BISCUITS

Ingredients:
1 cup self-rising flour
1 cup whipping cream (not whipped)
3 tablespoons sugar

Methods:
Mix ingredients and pour into greased mini-muffin cups. Bake 10 minutes at 400 degrees.

BEER BISCUITS

Ingredients:
3 cups biscuit mix
¼ teaspoon salt
1 teaspoon sugar
1½ cups beer

Methods:
Mix all ingredients and spoon into 12 greased muffin cups. Bake 15 minutes at 425 degrees.

7-UP BISCUITS

Ingredients:
¼ cup 7-Up
¼ cup buttermilk
2 cups biscuit mix
2 tablespoons melted butter

Methods:
Mix first three ingredients and knead until smooth and elastic. Place on floured board and spread dough gently until 1-inch thick. Cut into biscuits and place on greased 9-inch baking pan. Brush tops with melted butter. Bake 20 minutes at 450 degrees. Cool slightly before serving.

JALAPENO PIE

Ingredients:
¼ to ½ cup sliced Jalapenos
3 Eggs (beaten)
2 cups grated Cheddar cheese
Salt and Pepper to taste (on egg)

Methods:
Place Jalapenos in greased 9-inch pie plate (you can adjust amount of peppers to your taste). Sprinkle cheese over peppers. Pour seasoned eggs over cheese. Bake 20 minutes at 400 degrees. Cut into small slices and serve.

NIPPY SHRIMP

Ingredients:
½ Teaspoon Garlic
½ Chili Sauce
30 small shrimp (shelled, cooked)
10 slices bacon (cut into thirds)

Methods:
Combine garlic and chili sauce. Pour over shrimp. Cover and refrigerate several hours or overnight, stirring occasionally. Fry bacon until partially cooked, but still limp. Drain. Wrap each marinated shrimp in a bacon piece. Secure with a wooden toothpick. Broil 2-3 inches from heat until bacon is crisp.

BAKED ONION RINGS
Serves 4

Ingredients:
2 egg whites
1 large sweet yellow onion (cut into rings)
1/3 cup dry bread crumbs
Salt and Pepper to taste

Methods:
Mix egg whites, salt and pepper. Dip onion rings into egg mixture and than coat with breadcrumbs. Place in single layer on greased baking sheet. Bake 10 minutes at 450 degrees.

ONION CUSTARD
Serves 6-8

Ingredients:
4-6 medium mild onion (thinly sliced)
3 Tablespoons unsalted butter
1-cup milk
3 Eggs

Methods:
In skillet, sauté onions in butter for 20-30 minutes. Cool. In bowl beat together milk and eggs. Stir in onions and transfer to greased baking dish. Bake 40-50 minutes at 325 degrees or until light golden.

PARSLEY NEW POTATOES

Ingredients:
2 cans (16 ounces each) sliced new potatoes (drained)
¼ cup margarine (melted)
6 tablespoons fresh parsley (chopped)

Methods:
Place new potatoes in buttered casserole. Mix margarine and parsley and pour over potatoes. Bake 20 minutes at 350 degrees. Season to taste.

HOT CABBAGE
Serves 4

Ingredients:
3 cups Cabbage (finely chopped)
1/2 Teaspoon Salt
2 Tablespoons Vegetable Oil
2 Tablespoons Italian Salad Dressing

Methods:
Sprinkle cabbage with salt and set aside for 30 minutes. Heat oil in skillet until very hot. Add the cabbage and stir fry about 2 minutes. Remove and add Italian dressing.

PEACHY CARROTS
Serves 6

Ingredients:
1 pound package carrots (sliced and cooked)
1/3 cup Peach Preserves
1 Tablespoon Margarine (melted)

Methods:
Combine carrots with margarine and peach preserves. Cook over low heat until carrots are heated thoroughly.

SNOW PEAS AND MUSHROOMS
Serves 4

Ingredients:
1 cup sliced mushrooms
2 tablespoons margarine
1/2 pound small snow peas
1 tablespoon soy sauce

Methods:
Sauté mushrooms in margarine. Stir in snow peas and soy sauce. Cook until crisp-tender. Toss and serve.

SESAME RICE
8 Servings

Ingredients:
4 cups white rice (cooked)
1/4 cup green onion (chopped)
2 Tablespoon sesame seeds
1/4 cup low sodium soy sauce

Methods:
While rice is still hot, combine all ingredients and place into serving dish. Stir Well.