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Sweet 'n' Hot Onion Rings. Homemade Crispy Potato Tots (Tater Tots) Homemade Crispy Potato Tots (Tater Tots) I went to a Sonic Drive In for the first time a few weeks ago and was surprised to see that they served tater tots. I just had to order some, and believe me I enjoyed every last tot. I knew then and there that I needed to make a homemade version in my own kitchen. So when the recent issue of Cook’s Country arrived in the mail, this recipe was the first one I bookmarked. Serve for breakfast, lunch, dinner or even an afternoon snack.

I added a dash of cayenne pepper because I like things spicy, but feel free to leave it out. Crunchy on the outside, warm and fluffy on the inside. Ingredients: 1 cup water 2 1/4 teaspoons salt 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces 1 1/2 tablespoons all-purpose flour 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper (optional) 4 cups peanut oil or vegetable oil Directions: In a small bowl, whisk water and salt together until salt dissolves. One Year Ago: Sweet Dinner Rolls with Honey Butter. Honey Mustard Cole Slaw. Roasted Carrots. Don’t you love those roasted carrots and vegetables from a pot roast? When I just need those soft, slowly simmered carrots and not the entire pot roast, I make these.

They turn out so sweet they can hardly be called a vegetable. They’re delicious, and they make your whole house smell wonderful. Here’s what you need… About 4 carrots per person 3-4 cups of liquid (chicken or beef broth or stock) rosemary thyme These carrots need plenty of time to roast and get soft in the oven, so start your carrots about 1.5 hours before dinner needs to be ready.

Now, I don’t peel my carrots. But if you want to, go right ahead. After they’re all washed, it’s time to start chopping. Then throw them in a glass baking dish and cover them with the liquid. And pour over the carrots until they’re all covered. Now it’s time to get serious. Make sure the seasonings are minced fine, and toss in about a handful of each. Throw ‘em in. And stir it up. Roasted Carrots Preheat oven to 400. Make for: Side DishesTags: vegetable. The Best Broccoli of Your Life. You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.”

So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics. Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. You preheat the oven to 425. Now, it’s easy.

I shook the pan around a bit as it went, but not sure that’s necessary. Related Posts: Heavenly Mashed Potatoes Recipe. Sausage and Sage Stuffing with Dried Cranberries and Toasted Hazelnuts recipe. Cracker Barrel Baby Carrots. Cracker Barrel Baby Carrots—talk about yummy. You can make sweet-tasting baby carrots at home. These are a favorite of many, the perfect side dish for any meal. Two of the qualities I love the most about carrots is that they are always in season, and they are inexpensive. If you don’t have baby cut carrots, just regular size carrots, you can use those. You can find many more copycat Cracker Barrel recipes here at CopyKat.com. Cracker Barrel Old Country Store Baby Carrots Author: CopyKat Recipes Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Side Dish Recipes Prep time: 10 minutes Cook time: 45 minutes Serves: 8 Serve carrots alongside your favorite entree. Ingredients 2 pounds fresh baby carrots2 tablespoons margarine1 tablespoon brown sugar1 teaspoon salt, or more to taste1 pinch ground nutmeg (optional) Instructions Rinse carrots and place in a 2-quart saucepan.

When carrots are tender, pour off half of the water. Print Recipe. Apple, Cranberry & Pecan Stuffing recipe. Glazed Carrots. What is there to say about carrots? They’re really not that exciting. Healthy yes, but exciting, not so much. But mix in some butter and brown sugar and carrots just got a little more interesting. In general we tend to like sweet desserts. Here's what you'll need Place peeled and cut carrots in a pot of boiling water While the carrots cook, melt the butter And add brown sugar Once tender, drain the carrots.

Transfer to a baking dish Add butter mixture; coat evenly Sprinkle with salt and pepper These are out of the oven and ready to eat! [print_this] Ingredients 2 pounds carrots, washed and peeled 3 tablespoons butter, melted 3 tablespoons brown sugar Salt and pepper to taste Directions Start by bringing a large pot of water to a boil. Source: A Live Love Pasta original [/print_this]