All recipes » Side dishes » 600 or more calories
Pig Pickin' BBQ Sauce for Pulled Pork or Ribs by myra byankaEast Texans are famous for bbq pork, not to say it can't be had in other parts of Texas, just as delicious to eat. While Carolinians justly deserve accolades for their pork, they prefer vinegar and mustard sauces. This is a mild tomato-based sauce for pulled pork, or it can be slathered on ribs that are almost done, and also served at… |
1 vote
7268 views
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Parmesan Polenta with Cranberries and Bacon by Kyra MartinI got this recipe from Giada's Food Network show. She recommends it for breakfast, but it's so good I would eat it anytime. Or all the time is good too!!! |
2 votes
5610 views
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Fried Noodles With Peanut Sauce by Wendi TaylorA simple and delicious take on a traditional Asian dish. |
1 vote
7782 views
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Hot Pepper Jelly by Chef Smith
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1 vote
2085 views
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Classic Potato Salad by myra byankaRecipe by Hellman's, straight off the jar, with a little tweaking. |
1 vote
4882 views
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Puff Pastry by ElaineA highly versatile pastry, and it's not nearly as difficult to make as you might think! |
1 vote
2246 views
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Savory Creole Sweet Potato Casserole by Amos MillerNo sweet topping here - this has breadcrumbs & bacon and the Creole twist of Jamaican Pickapeppa Sauce in the yams. It is good to venture outside your comfort zone from time to time - and this is a good way to start! I was set on this culinary path in 1987 when first introduced to Chef Austin Leslie at Chez Helene in New Orleans.… |
1 vote
5546 views
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Baked Beans by A.L. WiebeI found this recipe in an old recipe book from the 1940's when I was a young bride in the early 1970's. At the time, I thought, "wow this is ancient"! lol. Well, after my disastrous first meatloaf (came out the size of a hockey puck lol), I forged ahead and gave this a try. How brave, but I finally succeeded! This has never failed… |
3 votes
4513 views
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Nan's Dumplings by colleenThis is my grandmother's (Margaret Rudis) recipe. |
1 vote
2376 views
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Japanese White Sauce by Chef SmithIts served at Japanese restaurants but its totally an American invention...Shrimp Sauce, Yum Yum Sauce, White Sauce...its all the same... |
1 vote
6567 views
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Vegan Black Bean Salad with Peppers, Sweet Corn and Cilantro by Chef ChuckA healthy vegan/vegetarian dish packed with flavor! |
1 vote
4531 views
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Blender Perogi Dough by A.L. WiebeThis has got to be the easiest dough for perogies I have ever used. When I roll it out...it stays rolled out. No snapping back to smack me, it just behaves. The finished product is so delicious, too! I have found that letting it rest in the fridge over night is best, so I make the dough and fillings up the evening before and then… |
2 votes
1440 views
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Easy Grilled Potatos by Wendi TaylorMake "baked" potatos on the grill. Easy & delicious. |
1 vote
3223 views
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gnocchi parisian by Chez la mereThese very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring. |
1 vote
2842 views
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Special Burger Sauce by Chef Smith
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1 vote
1444 views
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