Going to a picnic or a pot luck?  Check out these recipes for side and salad ideas.

2 tbsp. oil plus more for frying
3 cloves garlic, minced
1 tbsp. ginger, minced
2 green onions, sliced
1 red chili, minced
1 cup cabbage, shredded
4-6 shiitake mushrooms, chopped
2 tbsp. "soy" sauce
2 tbsp. fish sauce
2 tbsp. lime juice
1 tsp. sugar
2 cups bean sprouts
1/2 cup cilantro, chopped
1/2 cup basil, chopped
12-16 rice paper rolls
thai sweet chili sauce
Heat 3" of oil in a large saucepan to 350 degrees.  Place 2 tbsp. oil in a large skillet over medium to high heat.  Add garlic, ginger, green onion, and chili.  Stir fry until fragrant (about 1 minute).  Add cabbage and mushrooms and stir fry until just softened (about 3-4 minutes).  In a small bowl, combine "soy" sauce, fish sauce, lime juice, and sugar.  Add sauce to skillet along with bean sprouts, cilantro, and basil.  Stir just to combine and remove from heat.  To assemble rolls, dip rice paper, one at a time, in a bowl of warm water.  Place on a clean work space and add a heaping tablespoon of the filling.  Wrap roll by folding in side nearest to you, then sides, and tightly rolling away from you.  Drop each roll into the oil in batches, allowing to fry for 3-4 minutes or until golden brown.  Drain on paper towels.  Serve spring rolls with thai sweet chili sauce.
2 tbsp. oil plus more for frying
3 cloves garlic, minced
1 tbsp. ginger, minced
2 green onions, sliced
1 red chili, minced
1 cup cabbage, shredded
4-6 shiitake mushrooms, chopped
2 tbsp. "soy" sauce
2 tbsp. fish sauce
2 tbsp. lime juice
1 tsp. sugar
2 cups bean sprouts
1/2 cup cilantro, chopped
1/2 cup basil, chopped
12-16 rice paper rolls
thai sweet chili sauce
3/4 cup mayonnaise
4 slices bread
1 lb. bacon, cooked and chopped
2 tbsp. red wine vinegar
4 cups cherry tomatoes, halved
10 oz. romaine lettuce, chopped
salt and pepper to taste
Spread mayonnaise on both sides of bread slices and transfer to a baking sheet.  Bake at 475 for 8-10 minutes or until golden.  Let cool 5 minutes, then cut into 1" croutons.  Whisk remaining 1/2 cup mayonnaise and vinegar in a large bowl.  Add lettuce, bacon, and cherry tomatoes and toss with dressing.  Top with croutons, season with salt and pepper, and serve.
3/4 cup mayonnaise
4 slices bread (white, wheat, or gluten-free)
1 lb. bacon, cooked and chopped
2 tbsp. red wine vinegar
4 cups cherry tomatoes, halved
10 oz. romaine lettuce, chopped
salt and pepper to taste
1/4 cup olive oil
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 cup raw rice
2 cups chicken broth
1 bay leaf
1 tsp. salt
1/2 tsp. tumeric
2 oz. pimentos, diced
1/2 cup frozen peas, thawed
Heat the oil in a large saucepan.  Saute onion, pepper, and garlic over medium heat for 5 minutes.  Add rice and saute 3 more minutes.  Add broth, bay leaf, salt, and tumeric.  Bring to a boil, reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-30 minutes depending upon rice variety.  Remove from heat, stir in pimentos and peas, and serve.
1/4 cup olive oil
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 cup raw rice
2 cups chicken broth
1 bay leaf
1 tsp. salt
1/2 tsp. tumeric
2 oz. pimentos, diced
1/2 cup frozen peas, thawed
1 cup millet
2 cups chicken broth
1/4 tsp. salt
2 tsp. olive oil
1 cup red onion, finely chopped
2 cloves garlic, minced
1/2 cup yellow bell pepper, finely chopped
1/2 cup frozen peas
1/2 cup zucchini, finely chopped
1-2 tbsp. lemon juice
1/4 cup fresh basil, thinly sliced
In a heavy saute pan, toast the millet on medium-high heat, stirring constantly, until it begins to brown, about 5 minutes.  Meanwhile, bring broth to boiling, then carefully pour broth into the millet.  Add salt; cover, and reduce heat to low and cook 15 minutes.  Meanwhile, heat oil in a medium saucepan over medium high heat.  Add onions, garlic, bell pepper, peas, and zucchini; cover and cook for 5-8 minutes.  Fluff millet with a fork, and season with salt and pepper to taste.  Stir vegetable mixture into millet.  Add lemon juice and basil and serve.
1 cup millet
2 cups chicken broth
1/4 tsp. salt
2 tsp. olive oil
1 cup red onion, finely chopped
2 cloves garlic, minced
1/2 cup yellow bell pepper, finely chopped
1/2 cup frozen peas
1/2 cup zucchini, finely chopped
1-2 tbsp. lemon juice
1/4 cup fresh basil, thinly sliced
1 head cabbage, shredded
6 carrots, peeled and shredded
1/2 onion, shredded
2 cloves garlic, chopped
1/2 cup oil
1/2 cup cider vinegar
1/4 cup sugar (optional)
2 tsp. salt
1 tsp. pepper
1 tsp. dill
Combine cabbage, carrots, onion, and garlic in a large bowl.  In a small mixing bowl, combine oil, vinegar, sugar, garlic, salt, pepper, and dill.  Stir vigorously.  Pour over cabbage mixture and stir until evenly distributed.  Chill for at least one hour and serve.
1 head cabbage, shredded
6 carrots, peeled and shredded
1/2 onion, shredded
2 cloves garlic, chopped
1/2 cup oil
1/2 cup cider vinegar
1/4 cup sugar (optional)
2 tsp. salt
1 tsp. pepper
1 tsp. dill
1/3 cup lime juice
4 tbsp. rice wine vinegar
1 tbsp. sugar
4 tbsp. olive oil
pinch cayenne
pinch paprika
1 large jicama, peeled and cut into matchsticks
12 oz. broccoli slaw
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 red onion, thinly sliced
1 large cucumber, halved and sliced
1/4 cup cilantro, chopped
In a small bowl, combine lime juice, vinegar, sugar, olive oil, cayenne, and paprika.  Set aside.  In a large mixing bowl, toss together jicama, broccoli slaw, bell peppers, onion, cucumber, and cilantro.  Pour lime juice mixture over vegetables and toss.  Refrigerate for at least an hour before serving.
1/3 cup lime juice
4 tbsp. rice wine vinegar
1 tbsp. sugar
4 tbsp. olive oil
pinch cayenne
pinch paprika
1 large jicama, peeled and cut into matchsticks
12 oz. broccoli slaw
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 red onion, thinly sliced
1 large cucumber, halved and sliced
1/4 cup cilantro, chopped
4 cups flour
3 tbsp. sugar
1 1/2 tbsp. yeast
1 1/2 tsp. salt
3/4 tsp. plus 1/8 tsp. marjoram , divided
3/4 tsp. plus 1/8 tsp. thyme , divided
3/4 tsp. plus 1/8 tsp. parsley , divided
3/4 tsp. plus 1/8 tsp. basil , divided
3/4 tsp. plus 1/8 tsp. oregano , divided
3/4 tsp. plus 1/8 tsp. crushed rosemary , divided
3/4 tsp. plus 1/8 tsp. sage , divided
3/4 cup rice milk
1/2 cup water
6 tbsp. margarine
1 egg replacer
In a large mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, and 3/4 tsp. of all the herbs.  Heat rice milk, water, and 4 tbsp. margarine to 120-130 degrees.  Add to dry ingredients; beat until just moistened.  Add egg replacer; beat until smooth.  Sitr in remaining flour to form a soft dough.  Turn onto a lightly floured surface and knead until smooth and elastic, about 4-6 minutes.  Cover and let rest for 10 minutes.  Divide dough into thirds.  Shape each portion into a 15" rope.  Place on baking stone and braid; pinch ends to seal and turk under.  Cover; let rise until doubled, about 20 minutes.  Bake at 375 for 25-30 minuets.  Brush with remaining 2 tbsp. melted margarine; sprinkle with remaining herbs.
4 cups flour
3 tbsp. sugar
1 1/2 tbsp. yeast
1 1/2 tsp. salt
3/4 tsp. plus 1/8 tsp. marjoram , divided
3/4 tsp. plus 1/8 tsp. thyme , divided
3/4 tsp. plus 1/8 tsp. parsley , divided
3/4 tsp. plus 1/8 tsp. basil , divided
3/4 tsp. plus 1/8 tsp. oregano , divided
3/4 tsp. plus 1/8 tsp. crushed rosemary , divided
3/4 tsp. plus 1/8 tsp. sage , divided
3/4 cup rice milk
1/2 cup water
6 tbsp. margarine
2 1/2 to 3 cups flour, divided
2 1/4 tsp. yeast
1 tbsp. sugar
1 tsp. salt
1/2 cup water
1/3 cup rice milk
1 tbsp. margarine
1 egg replacer
2 raisins (optional)
In a large bowl, combine 1 1/2 cups flour, yeast, sugar, and salt.  In a separate bowl, heat water, rice milk, and margarine to 125 degrees.  Pour hot liquid into yeast mixture
and stir.  Stir in 1 egg.  Stir in 1 to 1 1/2 cups flour until dough becomes stiff and easy to handle.  Turn dough onto a floured surface and knead about 5 minutes until smooth
and elastic.  Cover with a damp towel for 10 minutes.  Shape dough into a turtle as follows: shape a 2" piece of dough into a ball for the head; shape 4 walnut sized pieces
into balls for beat and shape the remaining dough into a slightly flattened ball for the body; place one end of each piece under the large body piece.  Press raisins into head
for eyes.  Cover with a damp towel for 20 minutes.  Make criss cross cuts into the body using a knife or piece of floss to look like a turtle's shell.  Bake at 400 for 20-25
minutes until golden brown.
2 1/2 to 3 cups flour, divided
2 1/4 tsp. yeast
1 tbsp. sugar
1 tsp. salt
1/2 cup water
1/3 cup rice milk
1 tbsp. margarine
2 raisins (optional)
oil for frying
1/4 cup flour
1 tsp. salt
2 eggs or 4 enerG egg replacers
3/4 cup bread crumbs
2 firm-ripe avocados, peeled, pitted, and sliced into 1/2" wedges
Heat oil to 375.  Meanwhile, mix flour with salt in a shallow plate.  Put eggs and bread crumbs in separate shallow plates.  Dip each slice of avocado in flour, then egg, then bread crumbs to coat.  Drop into hot oil and fry until deep golden, 30-60 seconds.  Transfer slices to a plate lined with paper towels.  Serve warm.
oil for frying
1/4 cup flour
1 tsp. salt
2 eggs or 4 enerG egg replacers
3/4 cup bread crumbs
2 firm-ripe avocados, peeled, pitted, and sliced into 1/2" wedges
1 cup water
2 tbsp. margarine
1 1/2 tsp. salt
3 cups bread flour
2 tbsp. vance's dari free (or dry milk)
1 tbsp. sugar
2 tsp. yeast
Place all ingredients in order into bread machine.  Set on Basic setting.
1 cup water
2 tbsp. margarine
1 1/2 tsp. salt
3 cups bread flour
2 tbsp. vance's dari free (or dry milk)
1 tbsp. sugar
2 tsp. yeast
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