Side Dish

Course: 
  • 1 pound fresh or frozen broccoli florets
  • 1 small onion, minced
  • 1 cup long-grain rice (not parboiled or instant), washed
  • 1½ cups Cream of Celery Soup (preferably home made)
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon onion soup mix
  • Pepper
  • 1½ cups water or chicken stock
  • ½ pound Velveeta, shredded

 

Broccoli, Rice, and Cheese Casserole

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Course: 
  • ¼ cup olive oil
  • ½ pound small fresh shrimp
  • 2 teaspoons Old Bay seasoning
  • ½ cup small dice yellow onions
  • 1 teaspoon minced garlic
  • 2 cups shiitake mushrooms, stems removed and sliced thin
  • ¼ cup small dice celery
  • ½ cup white wine
  • 1 tablespoon fresh orange juice
  • 1 tablespoon white vinegar
  • 1 cup medium dice fresh tomatoes, seeds removed
  • 1 cup whipping cream
  • 1 tablespoon chopped fresh basil
  • 1 tsp freshly ground black pepper

Shrimp Stuffing

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Course: 
  • 3½    pounds russet potatoes
  • ¼    cup sweet pickle juice
  • 4    hard-boiled eggs, peeled
  • ¾    cup mayonnaise
  • ⅓    cup chopped dill pickles
  • ⅓    cup chopped sweet pickles
  • ⅓    cup finely chopped red onion
  • ⅓    cup finely chopped celery
  • ⅓    cup finely sliced green onions, green parts only
  • 2    tablespoons chopped green olives
  • 2    tablespoons chopped pimientos
  • 4    teaspoons Creole or grainy mustard
  • ⅓    cup buttermilk, as needed
  • 1    teaspoon Worcestershire sauce
  • ½    teaspoon black pepper
  •     salt to taste
  •     paprika for garnish

Classic Potato Salad

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  • 6 large ripe tomatoes
  • 1 tablespoon sugar (optional)
  • salt and pepper to taste
  • ¼ cup olive oil, in all
  • 1 bunch green onions, white parts only, chopped
  • 4 cloves garlic, pressed
  •  red pepper flakes to taste
  • ½ pound baby spinach, washed, dried, and chopped
  • 1½ cups cooked rice
  • 3 ounces Cheddar cheese, shredded
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Stuffed Tomatoes Stuffed Tomatoes

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  • 2 pounds large shrimp, peeled and deveined
  • 1 tablespoon salt, plus more to taste
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice, divided
  • 1/2 cup orzo pasta, cooked according to package directions and drained
  • 2 cups mayonnaise
  • 1/4 cup coarse grainy mustard
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon finely chopped fresh dill
  • 1/4 cup crumbled feta cheese
  • lemon wedges, for garnish

Shrimp and Orzo Salad


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