LOOKING for: Side dishes for baked ham
margad
16 years ago
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angelaid
16 years agoRelated Discussions
LOOKING for: Your favorite vegetable side dish
Comments (18)I have become addicted to Mock Mashed Potatoes made with cauliflower! I had seen the recipes from time to time, but never thought they would really taste like real mashed potatoes -- but they do. My preparation is very simple. I've seen it with Ranch Dressing or non-fat Ranch Dressing added to it also. Steam a head of cauliflower until very soft. Mash. Add I Can't Believe It's Not Butter & salt to taste. ---------------------------------------------------------- Here's another one, a bit more complicated but still easy: Mock Mashed Potatoes Your guests will probably never know that these rich mashed potatoes contain no potatoes at all. They are made from cauliflower. Great for low-carb diets. These are doubly good with bacon bits added. INGREDIENTS: 1 head cauliflower, cut into florets (discard core and large stems) 1 (14 ounces) can chicken or vegetable broth (or homemade - about 1-3/4 cups) 2 Tbsp butter 2 ounces cream cheese 2 Tbsp sour cream 1/2 cup shredded cheddar cheese 1/4 cup sliced green onions, white and green parts Salt and freshly ground black pepper to taste PREPARATION: 1. Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. 2. Cover and simmer until very tender, about 12 minutes. 3. Drain thoroughly through a fine sieve and return to the pot over low heat. 4. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that they break apart.) Pour cauliflower into food processor fitted with the metal blade. 5. Add butter, cream cheese, sour cream, cheddar cheese, green onion, salt, and pepper. Pulse to combine. Reheat before serving, if necessary....See MoreRECIPE: A favorite side dish with ham
Comments (23)Back in the days before fresh tomatoes were available all year round, my GGM would save some jars of home-canned tomatoes to make this dish on Easter so we still serve it with the Easter ham every year. TOMATO PUDDING 2 (1 lb.) cans stewed tomatoes 1 medium onion, halved and slivered 1 Tbsp. dark brown sugar 2 Tbsp. butter or margarine, divided 2 Tbsp. water 1 cup Pepperidge Farm herb-seasoned stuffing mix In saucepan, cook tomatoes, onion, sugar, and 1 Tbsp. butter over medium-high heat until liquid is reduced by half - 10 to 15 minutes. Pour into 1 1/2 quart casserole dish. Melt other tablespoon of butter with water; stir in stuffing mix. Spread topping over tomatoes and bake at 350 degrees for 30 to 40 minutes or until tomatoes are heated and topping is golden. Note: Dry bread cubes can be substituted for the stuffing mix. The tomato-onion mixture can be prepared ahead of time. Just donÂt add the topping until ready to bake....See MoreLOOKING for: Make ahead dishes to take to the beach
Comments (10)Doris, here are three of my favorite appetizer recipes. All 3 can be made ahead. The egg rolls are frozen untill time to cook or can be cooked then reheated,(300 oven for 30 min or so) as can be the Shrimp Puffs. The Shrimp spread could be made to the point of adding the shrimp, do that after you get there and go the the fish market. All are T+T recipes we made at the deli for several years. I have made so many you would think I'd never want to see a shrimp puff or SW egg roll again, but they are soooo good! I am even trying to make and can my own raspberry sauce this year. South West Egg Rolls 2 C cooked chopped chicken breast meat 2 Tabsp oil ¼ C finely chopped red pepper ¼ C chopped green onion ½ C black beans, rinsed and drained ¾ C frozen corn ¼ C jalapeno peppers, chopped fine ¼ C frozen chopped spinach, thaw and squeeze out extra moisture 1 Tabsp parsley or cilantro, chopped 1 Tsp chili powder 1 Tsp ground cumin 1 Tsp salt ¼ Tsp cayenne pepper 2 C shredded Mexican blend cheese 10 flour tortillas, 6 inch, may need more. oil for deep frying Heat 2 Tabsp of oil in a 10" skillet over med heat. Add red pepper and green onion. Cook about 5 minutes, till tender. Add chicken, black beans, corn, jalapenos, parsley (or cilantro), spinach, chili powder, cumin, salt and cayenne. Stir while cooking about 5 minutes. Stir in cheese and remove from heat. Warm tortillas in microwave for about 1 min, to make more pliable. Spoon approx. two big tablespoons of filling in a tortilla, fold in the sides and roll up. Secure with toothpicks. I just keep filling totillas untill filling is used up. Place in a 9X13 pan, cover and freeze about 6 hrs. Heat oil in a deep pan to 375°, fry frozen egg rolls about 10 min, untill golden brown. Drain on paper towels. I have cooked without freezing but the freezing really does help to hold the rolls together and keeps the filling in place. Don't forget to remove the tooth picks before serving. Serve with sour cream or a raspberry dipping sauce. SHRIMP PUFFS 3 C cooked rice 1 lb uncooked cleaned shrimp, chopped 2 eggs ¾ C milk 1 Tabsp veg. oil 1½ tsp baking powder 1½ tsp onion powder 1 tsp salt ½ tsp pepper ¼ C minced parsley ½ tsp hot pepper sauce Oil for deep frying Separate eggs and place whites in a small bowl, beat to soft peaks. In a large bowl beat egg yolks, milk and oil. Combine flour with baking powder, onion powder and salt and pepper. Add to egg yolk mixture. Stir in rice, shrimp, parsley and hot pepper sauce. Fold egg whites into shrimp mixture. Heat oil to 350° in a deep pan. Drop shrimp batter by spoonfuls into oil and fry until golden brown. Remove and drain on paper towels. I like to serve with a honey mustard sauce. Just a couple of tabsp of honey mustard mixed into 1 C of mayo. These are also good made into a larger size for dinner instead of traditional fried shrimp. Chutney Shrimp Spread 12 oz. cream cheese 1/3 C sour cream 1/4 tsp. garlic powder 1/4 C chutney 1 C cooked shrimp, peeled and chopped Place cream cheese, sour cream,garlic powder and chutney in bowl of food processor. Process to combine but don't over process as you want small pieces of the chutney to show. Place in small bowl and stir in shrimp. Chill and serve with crackers. Makes about 2 cups. Nancy...See Morerecipe: looking for: leftover ham recipes
Comments (9)You can freeze the ham & defrost for any of these recipes: HAM & SWISS TART 2 cups cooked & cubed ham 1 cup grated Swiss cheese 1/4 cup finely chopped celery 1/4 cup finely chopped green bell pepper 2 TBL minced onion 1 tsp dry mustard powder 1 TBL lemon juice 1/3 cup mayonnaise 9" pastry shell Combine first 8 ingredients & pour into pastry shell. Bake uncovered in a preheated 375° oven for 25-35 minutes or until golden brown.~~Food for Thought ALSATIAN NOODLES (serves 4) 1 cup cooked thin-sliced ham, cut in 1/4x1" strips 1/2 cup butter, softened 1/3 cup Dijon mustard 1/4 cup chopped parsley 2 TBL chopped chives 2 garlic cloves, minced 1 lb fettuccine In a small saucepan over low heat, warm the ham. In a bowl, cream butter. Add mustard, parsley, chives & garlic & mix well. Cook fetuccine in 4 qts boiling, salted water until al dente. Drain & return to hot kettle. Add 1/2 the butter mixture & all of the ham & toss well. Add the remaining butter mixture, toss & serve immediately.~~Bound to Please HAM & POTATO FRITTATA (serves 6) Can be eaten hot, warm or cold so don't worry about this making too much: 2 medium boiling potatoes, unpeeled 10 eggs 1/4 cup chopped parsley 1/2 tsp dried oregano 3 TBL olive oil 1 small onion, peeled & thinly sliced 1/4 lb thinly sliced ham, cut in 1" squares 1/2 cup grated Parmesan or Gruyere Pepper to taste Preheat oven to 400°. Place potatoes in a saucepan of lightly salted boiling water & boil until just tender. Drain & set aside to cool. Beat eggs in a large bowl until well mixed, but not frothy. Stir in parsley & oregano & set aside. Pour oil into a 2 qt baking dish & swirl to coat. Scatter onion slices evenly over bottom of dish. Place in oven 10 minutes or until onion slices are softened & just beginning to brown. Meanwhile, slice potatoes thinly. Remove baking dish from oven & reduce temperature to 375°. Arrange ham in a single layer on top of onions. Arrange potatoes ove rham. Pour in the eggs & sprinkle cheese evenly over the top. Season w/pepper. Return baking dish to oven & bake 25-30 minutes or until eggs are set & the fritata is puffed & lightly browned on top.~~ CHEESE SOUFFLE (serves 4-6) 3 cups cubed bread (4-6 slices) 1/2 cup mayonnaise 2 cups milk 7 eggs, slightly beaten 2 cups grated Swiss or Gruyere 2 cups chopped ham 1/2 cup grated Cheddar Preheat oven to 350°. Mix all ingredients except Cheddar together in a bowl & pour into a greased 9x13" glass pan. Bake 45 minutes. Top w/Cheddar & bake 15 minutes. Let set 5-10 minutes before serving.~~Bountiful Arbor...See Morewoodie
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