34 boiling side Recipes

short-grain rice (such as sushi rice), bottled clam juice, divided, soy sauce, divided, sake, divided, minced peeled fresh ginger, sugar, coarse kosher salt, loose green tea leaves or tea leaves from about 6 tea bags, boiling water, sea scallops (about 12), side muscles removed, salmon roe (caviar), white sesame seeds, toasted, green onion, thinly sliced, wasabi paste

serves 7 as a side dish, saffron, boiling water, white waxy potatoes, salt, black pepper

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

fingerling potatoes, boiled egg, champagne vinegar, shallot, finely chopped, fresh flat-leaf parsley, chopped, fresh tarragon, chopped, dried dill, mayonnaise, sour cream, sugar (i like my potato salad on the sweet side), whole grain mustard, freshly ground sea salt and black pepper, to taste

healthier creamed corn with bacon and leeks, cooking light magazine , 2002, combination of sweet corn and smoky bacon gives this uncomplicated dish sublime flavor. it s a delicious way to put fresh end-of-summer corn to use. cooking light magazine, 2002, ears corn, low-fat milk, cornstarch, sugar, salt, freshly ground black pepper, bacon, chopped leek, preparation, cut kernels from ears of corn to measure 3 cups. using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl., place 1 1/2 cups kernels , low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth, scraping sides., cook bacon in a large cast-iron skillet over medium heat until crisp , turning once., bacon from pan , reserving 1 tsp drippings in pan; crumble bacon., add leek to pan , and cook 2 minutes or until tender, stirring constantly., add pureed corn mixture , remaining 1 1/2 cups corn kernels, and corn milk mixture to pan; bring to a boil., reduce heat , and simmer for 3 minutes or until slightly thick, stirring constantly., sprinkle with the crumbled bacon just before serving.

cooked vegetables (choose 2 or whatever combo you like, asparagus and mushroom, zucchini and spinach, broccoli and carr), butter, onions or 1 medium onion, chopped, salt , plus, salt, no-boil lasagna noodles, milk, canned chicken broth, garlic cloves, smashed with the side of a knife, flour, fresh ground pepper , to taste, grated parmesan cheese, fontina cheese, grated (or provolone, 2 1/2 cups)

carrot fritters, pealed and chopped carrots, onion chopped fine, water, eggs, flour, salt, paprika, chopped parsley (make it 1 tbsp if you re using dry parsley), salad oil, prepared mustard for dipping if desired., in a saucepan , combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth., beat egg whites until stiff but not dry. at this point you should have 3 different mixtures ., is the carrots and onions, is the egg yolks and simmering liquid, is the egg whites stiffly beaten, fold 1 and 2 into 3. add the parsley., heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides.

chicken leg quarter or large chicken breast (enough chicken to feed two people)., side dish rice. (uncle ben s, rice-a-roni, or store brand), any flavor you want, boiling water ., frozen vegetables , whatever kind you want., shredded cheese (optional)

sheets frozen pastry dough, thawed, egg yolk, beaten with 1 tbsp milk, for egg wash, spinach, sauteed and squeezed dry, freshly sliced mushrooms sauteed and patted dry, side of salmon, salt and freshly ground black pepper, hard-boiled eggs, chopped, onion, sliced, fresh dill leaves, freshly chopped thyme leaves

white cake mix* (duncan hines classic white , my choice), eggs, sour cream, water, vegetable oil, note: spice , chocolate or your favorite cake mix may be substituted, after baking , these layers can be spread with icing or filling between the layers, then top and sides iced., this is a quick easy , very pretty icing for the cake, but if using this icing, enjoy the cake the day it is iced, because it will not hold up for longer storage, divinity frosting (a no-brainer, home-style fluffy white frosting mix (betty crocker home style white frosting mix), boiling water, light corn syrup, vanilla extract (i like to add almond extract also), powdered sugar, chopped pecans, toasted

lime, orange juice, rice wine vinegar, garlic, minced, orange marmalade, extra virgin olive oil, salt, black pepper, fresh pineapple , topped and skinned, cut lengthwise away from core, and diced small, jicama, peeled and cut brunoise ( julienne then crosswise into 1/8 inch pieces), red onion, chopped, chopped fresh cilantro leaves, jalapeno pepper , seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers), dried elbow macaroni, deveined shrimp with shells and tails removed (you can use larger or smaller shrimp, but this size is easy to clean and still economical), crab boil seasoning (recommended : old bay), olive oil, scallions, white and tender green parts only, garlic, slightly crushed with the side of a knife blade, and minced, grated parmesan

dried salt cod fish, best quality (use only the lean side portions, not the fatty center), olive oil, lard, bacon, diced, smoked ham, diced, mild red onions, chopped, garlic cloves, parsley sprigs, boiling water, canned pimientos, diced (enough to give the finished dish a rich red color), tomatoes, peeled, seeded, and cubed, hard-cooked egg yolks, water, soft breadcrumbs, salt and pepper, cayenne, sugar (optional)