Chestnut Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Chestnut Soup recipe. Enjoy quick and easy soup recipes and learn how to make Chestnut Soup.

Easy
Prep: 20 mins  |  Cook: 30 mins
Serves: 16

Delightful soup made with chestnuts toasted in butter, chicken stock, vegetables and Madeira wine. You can substitute Marsala for the Madeira. Serve hot with a spoonful of soured cream and a light sprinkle of cayenne pepper. This soup can be made up to 2 days in advance.

Ingredients

125g butter, divided
4 (200g) packs cooked & peeled whole chestnuts
1 carrot, peeled and sliced
1 parsnip, peeled and chopped
1 celeriac, chopped
1.75L chicken stock
125ml Madeira wine
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper, or to taste
4 tablespoons soured cream, for topping

Preparation

1. In a heavy frying pan over medium heat, melt 60g of the butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celeriac. Cook until tender. Add the stock, chestnuts and wine. Bring to the boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.

More Side Dish Recipes:

Apple-Cheddar-Squash Soup
Chicken-and-Dumpling Soup
Spring Pea Soup
Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon

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Apple-Cheddar-Squash Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Apple-Cheddar-Squash Soup recipe. Enjoy quick and easy Christmas soup recipes and learn how to make Apple-Cheddar-Squash Soup.

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

5 tablespoons unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped peeled butternut squash, fresh or frozen
Kosher salt and freshly ground pepper
1/2 teaspoon dried sage
2 tablespoons all-purpose flour
1/3 cup apple cider
4 cups low-sodium chicken broth
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
2 cups grated sharp cheddar cheese, plus more for garnish
Chopped chives, for garnish (optional)
Crusty bread, for serving (optional)

Directions

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

Per serving: Calories 532; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 807 mg; Carbohydrate 35 g; Fiber 5 g; Protein 24 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

More Side Dish Recipes:

Chicken-and-Dumpling Soup
Spring Pea Soup
Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon
Corn Muffins with Bacon Bits and Cheddar Cheese

Save & Share Apple-Cheddar-Squash Soup

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Chicken-and-Dumpling Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Chicken-and-Dumpling Soup recipe. Enjoy quick and easy soup recipes and learn how to make Chicken-and-Dumpling Soup.

Cook Time: 2 hr 20 min
Level: Intermediate
Yield: 8 servings

Ingredients

1 tablespoon unsalted butter
4 cloves garlic, minced
2 carrots, diced
1 bulb celery root, peeled and finely diced
1 turnip, peeled and finely diced
1 rutabaga, peeled and finely diced
1 onion, finely diced
1 bulb fennel, finely diced
Kosher salt
4 cups white wine
1 tablespoon fennel seeds, toasted
4 sprigs fresh thyme
2 bay leaves
1 2 1/2-pound organic chicken
1 cup milk
1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)
2 tablespoons chopped fresh tarragon
1/2 teaspoon ground nutmeg
Freshly ground pepper
1 1/4 cups all-purpose flour
3 large eggs
1 tablespoon chopped fresh parsley

Directions

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

Photograph by Yunhee Kim

Recipe courtesy Michael Symon for Food Network Magazine

More Side Dish Recipes:

Spring Pea Soup
Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice

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Emily's Spinach Salad Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Emily's Spinach Salad recipe. Enjoy quick and easy Easter Salad Dishes and learn how to make Emily's Spinach Salad.

6-8 Servings | Prep/Total Time: 15 min.

Ingredients

2/3 cup canola oil
1/4 cup red wine vinegar
2 teaspoons lemon juice
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon ground mustard
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
1/4 teaspoon garlic powder
1 package (10 ounces) fresh spinach, torn
5 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced

Directions

In a small bowl, whisk the first 10 ingredients; set aside. Place spinach in a large salad bowl.

Just before serving, whisk dressing again and drizzle over spinach; toss gently. Garnish with bacon and egg slices. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 219 calories, 22 g fat (3 g saturated fat), 56 mg cholesterol, 331 mg sodium, 3 g carbohydrate, 1 g fiber, 4 g protein.

From Taste of Home February/March 1993, p25 

More Salad Recipes:

Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad
Almond & garlic baby brussels sprouts

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Hot Cross Buns Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Hot Cross Buns recipe. Enjoy quick and easy Easter Side Dishes and learn how to make Hot Cross Buns.

72 Servings | Prep: 45 min. + rising | Bake: 15 min.

Ingredients

4 packages (1/4 ounce each) active dry yeast
3 cups warm 2% milk (110° to 115°)
2 cups canola oil
8 eggs
4 eggs, separated
1-1/3 cups sugar
4 teaspoons ground cinnamon
3 teaspoons salt
2 teaspoons ground cardamom
13 to 15 cups all-purpose flour
2-2/3 cups raisins
2 teaspoons water

ICING:
3 cups confectioners' sugar
2 tablespoons butter, melted
4 to 5 tablespoons 2% milk

Directions

In a very large bowl, dissolve yeast in warm milk. Add the oil, eggs, egg yolks, sugar, cinnamon, salt, cardamom and 10 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Divide into 72 pieces; shape each into a ball. Place 2 in. apart in four greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 40 minutes. Combine egg whites and water; brush over rolls.

Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to cool on wire racks. For icing, combine the confectioners' sugar, butter and enough milk to achieve desired consistency. Pipe an "X" on top of each bun. Yield: 6 dozen.

Nutrition Facts: 1 bun equals 219 calories, 8 g fat (1 g saturated fat), 37 mg cholesterol, 120 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.

Hot Cross Buns published in Taste of Home February/March 2009, p74 

More Side Dish Recipes:

Irish soda bread
Easy white bread
Pumpkin curry with chickpeas
Best Yorkshire puddings
Ultimate roast potatoes
Christmas Cauliflower 

Save & Share Hot Cross Buns Recipe

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Spring Pea Soup Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Spring Pea Soup recipe. Enjoy quick and easy cooking recipes and learn how to make Spring Pea Soup.

16 Servings
Prep: 10 min. Cook: 35 min.

Ingredients

4 cups cubed peeled potatoes
1/4 cup butter, cubed
12 cups chicken broth
4 cups fresh or frozen peas
1/4 cup minced chives

Directions

In a Dutch oven, saute potatoes in butter until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. Stir in peas; cook 5-8 minutes longer or until potatoes and peas are tender. Cool slightly.

In a blender, process soup in batches until smooth. Return all to pan and heat through. Sprinkle with chives. Yield: 16 servings (4 quarts).

Nutrition Facts: about 1 cup equals 99 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 759 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein.

From Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p147

More Side Dish Recipes:

Spiced carrot & lentil soup
Roasted butternut squash soup with parsley
Potato & Savoy cabbage soup with bacon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice
Potato & prosciutto salad with aioli  

Save & Share Spring Pea Soup Recipe

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Christmas Cauliflower Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Christmas Cauliflower recipe. Enjoy quick and easy cooking recipes and learn how to make Christmas Cauliflower.

8-10 Servings | Prep: 25 min. Bake: 25 min.

Ingredients

1 large head cauliflower, broken into florets
1/4 cup diced green pepper
1 jar (7.3 ounces) sliced mushrooms, drained
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups milk
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons diced pimientos
1 teaspoon salt
Paprika, optional

Directions

In a large saucepan, bring 1-in. of water and cauliflower for to a boil. Reduce heat; cover and cook for 5-15 minutes or until crisp-tender; drain and pat dry.

Meanwhile in a large saucepan, saute green pepper and mushrooms in butter for 2 minutes or until crisp-tender. Add flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add pimientos and salt.

Place half of the cauliflower in a greased 2-qt. baking dish; top with half of the sauce. Repeat layers. Bake, uncovered, at 325° for 25 minutes or until bubbly. Sprinkle with paprika if desired. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 153 calories, 9 g fat (6 g saturated fat), 29 mg cholesterol, 448 mg sodium, 12 g carbohydrate, 3 g fiber, 7 g protein.

From Taste of Home December/January 1998, p31 

More Side Dish Recipes:

Merry Christmas Rice
Aromatic rice with golden onions
Pancetta and Saffron Rice
Easy Black Beans and Rice
Broccoli Noodle Side Dish
Bacon-Corn Stuffed Peppers

Save & Share Christmas Cauliflower Recipe

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Merry Christmas Rice Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Merry Christmas Rice recipe. Enjoy quick and easy cooking recipes and learn how to make Merry Christmas Rice.

6 Servings | Prep: 5 min. | Cook: 25 min. + standing

Ingredients

2 cups water, divided
1-1/3 cups sugar, divided
2 cups (1/2 pound) fresh or frozen cranberries
1-1/3 cups quick-cooking rice
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 apple, peeled and sliced

Directions

In a saucepan, combine 1/2 cup water and 1 cup sugar; bring to a boil. Add the cranberries; return to boiling. Reduce heat; simmer for 10 minutes or until most of the berries pop, stirring occasionally. Add rice, remaining water, remaining sugar, cinnamon and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat and stir in apple. Cover and let stand for 10 minutes. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 278 calories, trace fat (trace saturated fat), 0 cholesterol, 51 mg sodium, 69 g carbohydrate, 2 g fiber, 2 g protein.

From Reminisce Extra December 1993, p47 

More Side Dish Recipes:

Aromatic rice with golden onions
Pancetta and Saffron Rice
Easy Black Beans and Rice
Broccoli Noodle Side Dish
Bacon-Corn Stuffed Peppers
Grilled Cherry Tomatoes 

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Broccoli Noodle Side Dish Recipe

The Side Dish blog (the home of side dish, salad & soup collection recipes) invites you to try Broccoli Noodle Side Dish recipe. Enjoy quick and easy cooking recipes and learn how to make Broccoli Noodle Side Dish.

8 Servings
Prep/Total Time: 20 min.

Ingredients

6 cups uncooked wide egg noodles
3 to 4 garlic cloves, minced
1/4 cup olive oil
4 cups broccoli florets (about 1 pound)
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt, optional

Directions

Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt if desired; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through. Yield: 8 servings.

Nutrition Facts: 3/4 cup (calculated without salt) equals 188 calories, 8 g fat (1 g saturated fat), 24 mg cholesterol, 17 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Broccoli Noodle Side Dish published in Taste of Home February/March 1997, p11 

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Bacon-Corn Stuffed Peppers
Grilled Cherry Tomatoes
Grilled Corn with Chive Butter
Grilled Asparagus
Grilled Vegetable Medley
Baked Potato Skins

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Bacon-Corn Stuffed Peppers Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Bacon-Corn Stuffed recipe. Enjoy quick and easy cooking recipes and learn how to make Bacon-Corn Stuffed.

Filled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. "They have a wonderful taste and give a fun twist to the usual corn on the cob,"

4 Servings | Prep: 20 min. Grill: 25 min.

Ingredients

2 cups frozen corn, thawed
1/3 cup salsa
6 green onions, chopped
1 medium green pepper, halved and seeded
1 medium sweet red pepper, halved and seeded
1/4 cup shredded part-skim mozzarella cheese
2 bacon strips, cooked and crumbled
Additional salsa, optional

Directions

In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil (about 18 in. x 12 in.). Fold foil around peppers and seal tightly.
Grill, covered, over medium heat for 25-30 minutes or until peppers are crisp-tender. Carefully open packets to allow steam to escape. Sprinkle with cheese and bacon. Return to the grill for 3-5 minutes or until cheese is melted. Serve with additional salsa if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (prepared with part-skim mozzarella cheese and without additional salsa) equals 120 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 151 mg sodium, 23 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

From Quick Cooking November/December 2003, p65 

Similar Side Dish Recipes:

Grilled Cherry Tomatoes
Grilled Corn with Chive Butter
Grilled Asparagus
Grilled Vegetable Medley
Baked Potato Skins
Savory Potato Skins

Save & Share Bacon-Corn Stuffed Recipe

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Grilled Cherry Tomatoes Recipe

The Side Dish blog (the home of side dish, salad & soup collection recipes) invites you to try Grilled Cherry Tomatoes recipe. Enjoy quick and easy cooking recipes and learn how to make Grilled Cherry Tomatoes.

6 Servings | Prep/Total Time: 20 min.

Ingredients

2 pints cherry tomatoes, halved
2 garlic cloves, minced
1/2 teaspoon dried oregano
3 tablespoons butter

Directions

Place tomatoes on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a small skillet, saute garlic and oregano in butter for 2 minutes. Pour over tomatoes. Fold foil around tomatoes and seal tightly.

Grill, covered, over medium heat for 4-5 minutes on each side or until tomatoes are heated through. Open foil carefully to allow steam to escape. Yield: 6 servings.

Nutrition Facts: 1/2 cup equals 73 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 67 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

From Taste of Home June/July 2002, p5 

Similar Side Dish Recipes:

Grilled Corn with Chive Butter
Grilled Asparagus
Grilled Vegetable Medley
Baked Potato Skins
Savory Potato Skins
Grilled Potato Skins
 
Save & Share Grilled Cherry Tomatoes

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Grilled Corn with Chive Butter Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Grilled Corn with Chive Butter recipe. Enjoy quick and easy cooking recipes and learn how to make Grilled Corn with Chive Butter .

6 Servings | Prep: 10 min. + soaking Grill: 25 min.

Ingredients

6 medium ears sweet corn in husks
1/2 cup butter, melted
2 tablespoons minced chives
1 tablespoon sugar
1-1/2 teaspoons lemon juice
Salt and pepper

Directions

Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.

Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally. Yield: 6 servings.

From Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p221


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Grilled Asparagus
Grilled Vegetable Medley
Baked Potato Skins
Savory Potato Skins
Grilled Potato Skins
Anchovy garlic bread

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Grilled Asparagus Recipe

The Side Dish blog (the home of side dish, salad & soup collection recipes) invites you to try Grilled Asparagus recipe. Enjoy quick and easy cooking recipes and learn how to make Grilled Asparagus.

Tender with a delicious barbecue flavor, these asparagus spears from our Test Kitchen make a perfect side dish for grilled meats. For easy grilling, place asparagus on a double skewer.

4 Servings | Prep/Total Time: 20 min.

Ingredients

1 cup water
1 pound fresh asparagus, trimmed
1/4 cup barbecue sauce

Directions

In a large skillet, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until almost tender; drain and pat dry. Cool slightly.

Thread several asparagus spears onto two parallel soaked wooden skewers. Repeat. Grill, uncovered, over medium heat for 2 minutes, turning once. Baste with barbecue sauce. Grill 2 minutes longer, turning and basting once. Yield: 4 servings.

Nutrition Facts: 1 serving equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 133 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

From Weeknight Cooking Made Easy Annual 2005, p259 

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Grilled Vegetable Medley
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Savory Potato Skins
Grilled Potato Skins
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Save & Share Grilled Asparagus Recipe

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Grilled Vegetable Medley Recipe

The Side Dish blog (the home of side dish, salad & soup collection recipes) invites you to try Grilled Vegetable Medley recipe. Enjoy quick and easy cooking recipes and learn how to make Grilled Vegetable Medley.

8 Servings | Prep: 15 min. Grill: 20 min.

Ingredients

1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
3 large ears fresh corn on the cob, cut into 3-inch pieces
2 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet onion, sliced
1 large green pepper, diced
10 cherry tomatoes
1 jar (4-1/2 ounces) whole mushrooms, drained
1/4 cup butter, cubed

Directions

In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly.

Grill, covered, over medium heat for 10-13 minutes on each side or until corn is tender. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 172 calories, 13 g fat (5 g saturated fat), 15 mg cholesterol, 421 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g protein.

From Quick Cooking September/October 2005, p63 

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Baked Potato Skins
Savory Potato Skins
Grilled Potato Skins
Anchovy garlic bread
Irish soda bread
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Save & Share Grilled Vegetable Medley Recipe

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Baked Potato Skins Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Baked Potato Skins recipe. Enjoy quick and easy cooking recipes and learn how to make Baked Potato Skins.

8 Servings | Prep/Total Time: 20 min.

Ingredients

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup BREAKSTONE'S® Sour Cream
4 green onions, sliced

Directions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet.

Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.

Bake at 475° for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 338 calories, 17 g fat (8 g saturated fat), 38 mg cholesterol, 408 mg sodium, 35 g carbohydrate, 3 g fiber, 11 g protein.

From Taste of Home October/November 1998, p64 

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Savory Potato Skins
Grilled Potato Skins
Anchovy garlic bread
Irish soda bread
Pumpkin curry with chickpeas
Best Yorkshire puddings

Save & Share Baked Potato Skins Recipe

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Savory Potato Skins Recipe

The Side Dish blog (the home of side dish, salad & soup collection recipes) invites you to try Savory Potato Skins recipe. Enjoy quick and easy cooking recipes and learn how to make Savory Potato Skins.

16 Servings | Prep/Total Time: 20 min.

Ingredients

4 large baking potatoes, baked
3 tablespoons butter, melted
1 to 2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
BREAKSTONE'S® Sour Cream and chives, optional

Directions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. thick shell. (Save pulp for another use.) Cut shells lengthwise into quarters and place on greased baking sheet. Brush insides with butter. Combine salt, garlic powder and paprika; sprinkle over the skins. Broil until golden brown, 5-8 minutes. If desired, combine sour cream and chives and serve with potato skins. Yield: 32 appetizers.

Nutrition Facts: 1 serving (2 each) equals 93 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 175 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.

From Taste of Home October/November 1995, p64 

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Grilled Potato Skins
Anchovy garlic bread
Irish soda bread
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Save & Share Savory Potato Skins Recipe

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Grilled Potato Skins Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Grilled Potato Skins recipe. Enjoy quick and easy cooking recipes and learn how to make Grilled Potato Skins.

4 Servings
Prep/Total Time: 30 min.

Ingredients

2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
BREAKSTONE'S® Sour Cream

Directions

Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. Yield: 8 appetizers.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (2 each) equals 327 calories, 16 g fat (10 g saturated fat), 49 mg cholesterol, 611 mg sodium, 35 g carbohydrate, 3 g fiber, 12 g protein.

From Quick Cooking May/June 2004, p19 

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Anchovy garlic bread
Irish soda bread
Pumpkin curry with chickpeas
Best Yorkshire puddings
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Chunky oven chips

Save & Share Grilled Potato Skins Recipe

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Spiced carrot & lentil soup

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Spiced carrot & lentil soup recipe. Enjoy quick and easy cooking recipes and learn how to make Spiced carrot & lentil soup.

A delicious, spicy soup, packed full of iron and low fat to boot. It's ready in under half an hour.

Easy
Serves 4
Prep 10 mins
Cook 15 mins
Vegetarian Freezable
Vegetarian, Dairy-free
To make dairy-free, see 'Try' below

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk
plain yogurt and naan bread, to serve

Method

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

2. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Try

Make it Moroccan
Substitute the chilli flakes and cumin seeds for a few teaspoons of harissa paste. You could add cooked shredded chicken at the end of cooking, too.

Make it dairy-free
For a richer but dairy-free alternative, use a can of reduced-fat coconut milk instead of the milk.

Nutrition per serving
238 kcalories, protein 11g, carbohydrate 34g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.25 g

Recipe from Good Food magazine, October 2005.

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Roasted butternut squash soup with parsley purée
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Save & Share Spiced carrot & lentil soup

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Roasted butternut squash soup with parsley purée

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Roasted butternut squash soup with parsley purée recipe. Enjoy quick and easy cooking recipes and learn how to make Roasted butternut squash soup with parsley purée.

Warm-up with our autumnal butternut soup recipe rich with added parmesan and parsley purée.

Ingredients

1.8kg/4lb wedges of butternut squash
3 tbsp olive oil
6 cloves garlic, 4 whole, unpeeled and 2 finely chopped
2 sprigs of thyme
Salt and freshly ground black pepper
2 onions, finely chopped
2 carrots, finely sliced
2 sticks celery, finely sliced
1 tbsp freshly chopped sage
2 litres/3½ pints hot vegetable stock

For the parsley purée
1 bunch flatleaf parsley, roughly chopped
1 clove garlic, crushed
30g/1oz parmesan, finely grated
100ml/3½fl oz extra virgin olive oil
Lemon juice, to taste

Preparation

1. Preheat the oven to 240C/475F/Gas 9.

2. Cut the butternut squash (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tbsp olive oil, place in a roasting tray and season with salt and pepper. Place in the oven and roast for 45 minutes or until soft and caramelised.

3. After 25 minutes of cooking, add the unpeeled garlic and the sprigs of thyme.

4. Meanwhile, heat the remaining olive oil in a large pan. Add the onions, carrots, celery, sage and remaining garlic and cook gently for 10-15 minutes until soft but not brown.

5. Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.

6. Allow the squash to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Squeeze the roasted garlic from its skin into the stock and discard the thyme.

7. Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up.

8. Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat. Check seasoning.

9. For the parsley purée, place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running, slowly add the olive oil. Season with salt and pepper.

10. Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread.

 
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Save & Share Roasted butternut squash soup with parsley purée recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Asian slaw with crispy noodles recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Asian slaw with crispy noodles recipe. Enjoy quick and easy cooking recipes and learn how to make Asian slaw with crispy noodles.

Restore coleslaw and order the dinner table with this trusty accomplice.

Ingredients (serves 6)

4 cups shredded baby wombok (Chinese cabbage – see note)
4 green onions, thinly sliced
1 medium carrot, peeled, grated
1 cup beansprouts, trimmed
100g snow peas, thinly sliced
1/4 cup fresh coriander leaves
1/4 cup peanut oil
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon sesame oil
100g packet crunchy noodles

Method

1. Place wombok, onion, carrot, beansprouts, snow peas and coriander in a large bowl.

2. Whisk oil, lime juice, sugar and sesame oil together in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Sprinkle with noodles. Serve.

Notes
You'll need about 1/2 baby wombok.

Variation: For a spicier version, add 1 tablespoon sweet chilli sauce in step 2. Serve with panfried fish cakes, pork fillet or cooked prawns

Source
Super Food Ideas - December 2010, Page 31
Recipe by Donna Boyle

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Save & Share Asian 'slaw with crispy noodles

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Anchovy garlic bread recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Anchovy garlic bread recipe. Enjoy quick and easy cooking recipes and learn how to make Anchovy garlic bread.

A Mediterranean twist on an old favourite - make this part of an easy feast for friends.

Preparation Time 10 minutes
Cooking Time 30 minutes

Ingredients (serves 6)

125g butter, at room temperature
2 garlic cloves, crushed
45g can anchovies, drained, finely chopped, mashed
1 tbs chopped fresh continental parsley
340g French bread stick (baguette), halved crossways

Method

1. Preheat oven to 200°C. Stir the butter, garlic, anchovy and parsley in a small bowl until well combined. Season with salt and pepper.

2. Cut each piece of bread into 2cm-thick slices, without cutting all the way through. Spread the butter mixture over the cut sides of bread. Wrap each piece of bread in foil.
  
3. Place the bread on a baking tray. Bake for 25-30 minutes or until crisp and golden.

Notes
Cook's tip: Here's how to freeze garlic bread: After wrapping the bread in foil, freeze for up to 6 months and bake from frozen.

Source
Good Taste - November 2010, Page 114
Recipe by Gemma Luongo

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Save & Share Anchovy garlic bread recipe

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