o serve. Serve as a side dish with your favorite Korean meal.
efrigerator.
This recipe serves about 4 for banchan (side dish). Cooking time
ot, and slice the peeled potato and onion over the beans
an. Add the potatoes, sweet potato, carrot, onion, beets, thyme and
Rinse potatoes. There is no need to peel if using thin skinned, waxy potatoes. Place them in a pot with enough water to fully cover. Bring to a boil, lower heat to medium and cook for 10 minutes. Drain.
Add potatoes back to pot, add 2 C water, 3 T soy sauce, sugar, vegetable oil and shitake mushrooms. Bring to a boil and simmer, covered, for 30 min or until the liquid has reduce to about 1/3 the original volume.
Uncover, add 2 T maple syrup. Further reduce until there is almost no liquid. Taste and add more (up to 1 tsp) soy sauce or to ...
Potato and Cauliflower Layer -- In a
an bake those for a side dish as you bake the shrimp
b>potato and swede into a large mixing bowl. Put to one side
Boil the potatoes in a pan of water until soft.
While they're boiling, dice bell peppers and finely chop pistachios (remove pistachios from shell, but don't worry about taking the brown 'skin' off the green flesh).
Remove and drain potatoes when done.
Lightly fry peppers with black pepper to season. When they start to brown add potato chunks and nuts. Use oil very sparingly.
Saute potatoes, stirring regularly, until they are light gold in colour.
Sprinkle with cranberries and serve.
ust cover the aubergine and potato cubes. Squeeze in lemon juice
Melt butter or margarine in saucepan and stir in onions, celery and carrot and cook and stir until vegetables are softened and tender.
Add in garlic if desired and cook and stir to soften and flavor.
Stir in bread cubes and cook and stir until combined with vegetables.
Stir in seasonings.
The mixture will be soft but add enough broth to soften and moisturize more. Filling should be moist but neither dry or soggy.
Serve hot or reheat in a covered casserole dish at 350F.
Use a side dish for poultry.
etting.
Grease an oven dish of roughly 8 x 8
Saute onion in butter.\tIn
large
bowl,
combine onion and butter with all
other
ingredients,
except potato chips. Pour into 9 x 13-inch pan
or
baking
dish.
Top with crushed potato chips.
Bake at 375\u00b0 for 1 hour.
Cook rice as in basic recipe (washed and boiled for 45 minutes).
Fry bacon crisp and drain.
Saute onions and celery in butter, add mushrooms and seasonings.
When cooked, mix with wild rice and serve as side dish.
This is ample serving for 4.
Combine potato, 1/4 teaspoon salt, and
uggested: although this dish is quite flavourful as a side dish, you could
3x10-inch (4 quart) baking dish; set aside.
Cook noodles
Season chicken with your favorite seasoning blend (Cajun, Creole, etc.).
Spread light coating of mustard on one side of chicken.
Heat olive oil in skillet. Peel potato and grate. Pat grated potato onto mustard side of chicken.
Place chicken in hot skillet, potato side up.
Cook 3 to 4 minutes.
Flip chicken another 3 to 4 minutes.
Flip again and cook until chicken is done.
Mix all ingredients together, except for Parmesan cheese. Pour into a lightly greased 9 x 13-inch pan.
Sprinkle with Parmesan cheese.
Cover and bake at 350\u00b0 for 30 minutes.
Remove cover and bake for 30 minutes longer.
Serves 12 as a side dish or 8 as a main dish.
- 3 quart shallow baking dish (13x9 works well), layer 1