The 
Harem's Recipe Book

Side Dishes

Index | Soups | Main Courses | Side Dishes | Cakes and Desserts | Drinks

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Hot Broccoli Dip

Yfandes

Ingredients:
  • 6 oz Pepper-Jack Cheese
  • 10 oz chopped broccoli
  • 1/2 Cup chopped celery
  • 1/2 Cup chopped onion
  • 2 Tablespoons butter or margarine
  • 1 Tablespoon Worchestershire sauce
  • 5 splashes Tabasco sauce
  • 1 can Cream of Mushroom soup
  • 1 bag Frito Scoops
Method:

Grate pepper-jack cheese. Prepare broccoli as directed on box, or steam if fresh. Saute celery and onions in margarine until soft. Add soup, cheese, and stir until melted. Add Worchestershire sauce and Tabasco sauce. Serve hot with Fritos.

This keeps warm very well in a crock pot on low setting.

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Basic Creamed Corn

Ingredients:
  • 3 tb Butter or margarine
  • 3 tb Flour
  • 1 1/2 c Warmed lowfat milk, whole milk or light cream
  • 3 c Fresh corn kernels, cut from about 5 ears of corn
  • Salt to taste
  • White pepper to taste
Method:

Melt butter, stir in flour. Add milk slowly, stirring with whisk until completely blended, thickened and gently bubbling. Add kernels and simmer about 3 minutes. Season with salt and white pepper.

Although any variety of fresh corn will do, white, thin-skinned kernels make a superb creamed vegetable dish.

Suggestion:
Leftover Creamed Corn, when pureed in a blender or food processor, makes a quick sauce for shrimp, scallops or crab. Mix cooked seafood into corn sauce, simmer gently and spoon over a toasted English muffin.

Variations:
For variety, add chopped chives, julienne red pepper strips, julienne green pepper strips, shredded carrot, sauteed button mushrooms, pn Curry powder, or crumbled bacon.

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Stuffed Potato Boats

Ingredients:
  • 2 medium potatoes
  • 2 tbsp Milk
  • 1 egg
  • 2 tbsp grated parmesan cheese
  • 1 tbsp dijon mustard
  • 1 10 oz pkg frozen chopped broccoli, thawed, drained and squeezed dry
  • 1 green onion, minced
  • 1/4 tsp Thyme leaves
Method:

Scrub potatoes and prick with fork. Bake at 375F for 1 hour or until tender.

Cut each potato in half, lengthwise. Scoop out pulp, leaving 1/4-inch shell. Place potato shells in baking dish, set aside.

Beat pulp with milk, egg, cheese and mustard until smooth. Stir in remaining ingredients.

Mound filling into shells, and return potatoes to oven. Bake for 20 minutes or until hot.

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Mustard-Maple Mayonnaise

Curry

Ingredients:
  • 1 cup reduced fat mayonnaise
  • 1/4 cup whole grain Dijon mustard (with seeds)
  • 1/4 cup pure maple syrup
  • 2 teaspoons prepared horseradish
Method:

Combine mayonnaise, mustard, maple syrup, and horseradish in a small bowl and whisk well to blend. Serve cold. Makes 1 1/2 cups.

Variations:
This can also be used to make chicken salad.
Add sliced apples, pecans, and celery, for a different flavour.

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Peanut Cream French Fries

Ingredients:
  • 2 (9 oz.) pkgs. french fried potatoes (any style), frozen
  • 1 onion, chopped
  • 1/2 clove garlic, crushed or finely chopped
  • 2 tbsp butter or margarine
  • 1 tbsp flour
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup light cream (half and half)
  • 1/4 cup Peanut Butter, chunky style
  • 1 hard boiled egg, warm & chopped
Method:

Melt butter in a large heavy skillet. Add potatoes, onion and garlic. Cook over low heat until the onion is tender, stirring occasionally.

Combine the flour, salt and pepper, sprinkle over the potato mixture and stir gently.

Combine the cream and peanut butter, stir until blended. Add the cream & peanut butter to the potato mixture. Stir gently until slightly thickened. Turn into a serving dish and sprinkle with the chopped egg.

Serves 4.

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Bahama Brunch Potatoes

Ingredients:
  • 2 cups potatoes, thinly sliced
  • 2 tbs butter
  • 3/4 cup half and half cream
  • 2 eggs
  • Salt, pepper, and nutmeg, to taste
  • 2 tbs parsley, chopped
Method:

Preheat oven to 350. In saucepan cook potatoes in boiling water about 5 minutes, until almost tender. Drain & pat dry.

Arrange a layer of potato slices over bottom of well-buttered 3-cup oven proof dish. Sprinkle with salt, pepper and nutmeg, and dot with some of the butter. Continue layering potatoes with seasonings and butter until all of the potatoes are used.

In bowl beat milk and eggs, pour over potatoes. Bake for 25 to 30 minutes until potatoes are tender and custard mixture is just set but still soft. Sprinkle with chopped parsley, and serve warm.

Serves 2.

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German Potato Pancakes

Ingredients:
  • 2 cups potatoes, coarsely grated
  • 2 eggs, beaten
  • 1 1/4 tbsp flour
  • 1/2 tsp parsley, chopped
  • 2 tsp onion, grated
  • 1 tsp salt
  • 1/2 tsp black pepper
Method:

Combine potatoes with eggs. Stir flour and salt then add to the potato mixture with chopped parsley, grated onion and pepper.

Heat 1/4-inch oil in a heavy skillet. Place large spoonfull of potato mixture in the skillet. Form in circle 1/2-inch thick and 3-inches in diameter. Brown, then turn and cook other side until golden.

Serve with Apple sauce.

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Cajun Potatoes

Ingredients:
  • 2 lbs potatoes, sliced
  • 2 cloves garlic, crushed
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 1 to 2 bunches green/spring onions, diced
  • 2 to 3 stalks celery, finely diced
  • 1 pound ring smoked sausage, sliced
  • Cayenne pepper
  • Salt & Pepper
Method:

Grease a casserole dish. Layer with potatoes slices. Sprinkle with cayenne pepper and salt.

Mix remaining ingredients in bowl and addsalt and black pepper. Use half of that over your potatoes. Arrange sausage over that, repeat.

Cover with foil and poke single hole in top, to vent. Bake at 300 degrees to 350 degrees for 1 1/2 hours.

Serves 8 to 10.

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Thanksgiving Mashed Potatoes

Ingredients:
  • 3 lbs potatoes, (12 medium)
  • 1/4 cup butter, room temperature
  • 1/2 cup sour cream
  • 1/4 cup onions, finely chopped
  • 1 tbsp salt
  • 8 oz cream cheese, room temperature
  • 1/2 cup milk
  • 2 eggs
  • Dash of pepper
Method:

Mash cooked potatoes. Add cream cheese and butter gradually until blended.

Add milk, onions and slightly beaten eggs to sour cream. Add this mixture to potatoes.

Place in greased 9 x 13-inch casserole dish and refrigerate overnight. Bake at 350 degrees for 45 minutes or lightly browned.

Serves 10 to 12.

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German Mashed Potatoes

Ingredients:
  • 3 lbs potatoes, (12 medium)
  • 1/4 cup butter, room temperature
  • Salt and pepper
  • 16 oz sauerkraut
  • 1 lb German sausage
Method:

Prepare and mash potatoes as usual. Add salt, pepper and butter to taste. Drain sauerkraut and mix into mashed potatoes.

Place in greased 9 x 13-inch casserole dish. Top with slices of link German sausage. Bake at 350 degrees until sausage becomes juicy.

Serves 10 to 12.

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Chicken Fried Rice

Rillaith

This is a recipe sent to me by Dizzy/Darren Moore.

Ingredients:

  • Rice
  • Chicken Breasts (usually 2 will be enough for 3 people)
  • Diced Bacon (You can get this is packs like chicken roll, or as bacon steak and cut them up, but don't use gammon)
  • eggs (The number depends on how much egg you want in your rice. 3 is good)
  • frozen garden peas, amount to taste, usually about half a bowl.
  • Salt
  • Pepper
  • Chinese Five Spice
  • Basil
  • Light Soy Sauce
  • Dark Soy Sauce
  • Nip of Brandy
Method:

Defrost peas in a bowl. Boil enough rice for the amount of people you wish to serve. Drain and rinse off any starch and leave it for about an hour to dry off. Occasionally stir it.

Break the eggs into a bowl and beat them up. Place enough oil to cover the bottom of a frying pan and put it on a high setting on your cooker. When hot add the egg as if you were making an omelette nut use a spatula to break the omelette up while it is being formed. This is an easy way to make the scrambled egg and means that it is easy to clean the pans. Then place in a bowl.

Take the chicken breast and cut these into long thin strips, and place it in a bowl. Open the packet of diced bacon, if it is not diced bacon then cut it up and place in another bowl.

Take a frying pan, preferably non-stick and just cover the bottom with oil, Fry the chicken until it is no longer pink but is a white and starting to go golden brown, then add the bacon and turn the temperature down a bit. Stir gently for about 2 minutes.

Add the peas and egg. Lightly sprinkle five spices and basil over this and add salt and pepper to taste. Sprinkle about 2 teaspoons of brandy over this mixture and fry for an extra 2 minutes. When this looks right turn the heat off.

Cover the bottom and the sides of a non-stick wok with oil. Put the now dry rice in and add 3 splashes of light soy sauce and 1 splash of dark soy sauce and then stir this on a medium temperature, making sure not to let the rice stick. Now add the other fried ingredients at your leisure and then simply fry. Add more spices to taste until it's ready.

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Broccoli Fritta

Sting

Ingredients:

  • 3/4 pound broccoli florets [about 2 cups]
  • 1 Tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 cup (4 ounces) feta cheese crumbled
  • 1/2 cup wheat germ
  • 1/2 teaspoon paprika
  • 6 large eggs
Method:
Preheat oven to 325 degrees. Grease 12-inch quiche dish or round cake pan. Steam broccoli until crisp-tender; remove from heat and set aside to cool. Heal oil in skillet over medium heat and stir in onion, bell pepper until soft.

When broccoli is cool enough, cut into small pieces. Combine broccoli, onion-pepper mixture, cheese, wheat germ, and paprika. Beat eggs to blend yolk and whites and add to mixture. Pour into prepared dish and bake until eggs are set - about 30 minutes.

Serve warm or cooled. Makes 8 servings.

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Naan Bread

Sting

Ingredients: