Any good recipes for....?

Question

a vegetable side dish to go with prime rib, mashed potatoes, etc....it's Christmas dinner! Thanks!

Answer 1

Boy! I'd like the asparagus. I usually use it on the grill in summertime and I haven't yet found anything it doesn't go with. I'm not sure about mashed potatoes with Prime Rib. I've always done something baked. I suppose you could use twice baked potatoes. That would combine the best of both worlds. With Prime Rib being so rich I would go with small russets. You can always cut them in half. Have a great holiday. By the way, you didn't say where you lived? I guess you don't want any uninvited guests?

Answer 2

I would go with Risotto

2 C Aborio rice
6 C chicken broth
1 C canned pumpkin
1 C white wine
1/4 teasp nutmeg
1 T orange zest (the outer part of the orange peel- the orange part)
1/4 teasp salt
Olive oil

Heat chicken broth in a large pot just until hot, not boiling

In another large pot heat a couple Tbs of olive oil, then pour in the Aborio rice. Stir the rice over medium heat until it starts to brown a bit.

Stir in the wine (the wine is important, because it will break down the starch of the rice and make it soft), continue to cook and stir until the wine absorbs

With a soup ladle, pour in a couple of ladles of chicken broth into the rice mixture and stir while cooking the rice over medium heat.

Continue to add the chicken broth, a couple of ladles at a time to to rice mixture until the rice is soft, and has a smooth appearance,

Add the pumpkin, salt, orange zest, and nutmeg and stir to heat and combine.

Once the rice is soft, and has a creaminess to it, serve.

enjoy

Answer 3

Christmas dinner isn't Christmas Dinner until the green bean cassarole is on the table.

Answer 4

You require both for your daily intake i wood express just as good as the other person. Granta

Answer 5

Will depend on on the context really. Which is better as a snack - fresh fruit to me. It's tastier and gives you that little bit of sweetness. Which can be better as a snack if you are trying hard to slice back on sugar and lose weight vegetables

Answer 6

It's a matter of taste but I would be having green beans and carrots, more for colour than anything.

Answer 7

broccoli casserole!

Answer 8

Brussels Sprouts with Hazelnuts

1 cup water
½ tsp. kosher salt
1 lb. Brussels sptours, cleaned, trimmed, and X-scored at the base
1 Tbsp. butter
2 Tbsp. chopped, toasted hazelnuts
Kosher salt and FGBP to taste

In a large skillet over med. heat, bring water and salt to a boil; add Brussels sprouts. Cook covered, stirring occasionally, for 20 minutes or until tender. (add more water if skillet becomes dry)
Uncover; raise heat to med-high and ocok until water is evaporated. Add butter and hazelnuts, cooking until nuts are fragrant, 3-5 minutes. Season with salt and pepper and serve.
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Roasted Asparagus with Parmesan
Serves 4

2 bunches asparagus (1½ lbs.), washed and ends snapped off
1½ Tbsp. olive oil
Kosher salt
Freshly ground black pepper
¼ cup finely grated Parmesan cheese

Preheat oven to 450ºF. On a rimmed baking sheet, toss asparagus with olive oil. Season with S&P to taste. Arrange in an even layer on pan, and sprinkle w/ parmesan cheese. Roast until asparagus is tender and cheese is melted, 10-15 minutes. Serve immediately.

--Everyday FOOD
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Zucchini Gratin

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

--The Barefoot Contessa Cookbook
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SPINACH-GORGONZOLA CUSTARDS

½ cup frozen chopped spinach, thawed
1 Tbsp. butter
1 Tbsp EVOO
2 large onions, cut in half and thinly sliced
2 tsp. brown sugar
2/3 cup crumbled blue chz
3 lg eggs
1½ cups half and half
1/4 tsp salt
1/4 tsp nutmeg
1/8 tsp freshly ground black pepper

Drain spinach.

Melt butter in lg skillet over med heat add oil and onion and saute 5 mins. stir in sugar, and cook, stirring occasionally, 20 more mins, or until onion is caramelized.

Reserve 1/4 C of this and spoon remaining mix into 6 lightly greased 6-oz custard cups sprinkle with blue chz crumbles

Whisk together eggs and next 4 ingredients unttil blended. Stir in spinch and spoon evenly over cheese and onions.

Place custard cups in a 13x9” pan. Add 1” hot water to pan. Bake at 350ºF for 30-40 mins or until almost set.
Remove cups from pan and let stand 10 mins; unmold and top with reserved onion.

Serves 6.

--Southern Living
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Green Beans with Tomato & Garlic

2 lb(s) Fresh green beans, cleaned with ends removed
1 cup(s) Tomatoes, seeds removed and finely diced
4 clove(s) Garlic, finely chopped
¼ cup Olive Oil
Salt and Pepper to taste

Bring pot of salted water to a boil. Blanch green beans for 1 minute. Drain and cool under cool running water.

In a saute pan, heat olive oil and mix in garlic. Cook for 1 minute and add green beans. Cook green beans with garlic for 1 minute.

Add in diced tomatoes to green bean mixture. Cook for 1 minute or until green beans are tender but still green.

Season with salt and pepper. Serve immediately.

--Olive Garden website
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Green Beans with Bacon-Balsamic Vinaigrette

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp. coarsely chopped almonds
2 Tbsp. brown sugar
1/4 cup white balsamic vinegar

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings (serving size: 3/4 cup)

CALORIES 75(31% from fat); FAT 2.6g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 50mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 11.8g
Cooking Light, November 1996.

--Cooking Light Complete Cookbook