147 vegetable sides Recipes

hamburger buns, onion rings (side dish ) (optional), beans (side dish ) (optional), water, apple cider vinegar, tabasco sauce, sugar, pork shoulder , boned, sugar, white vinegar, water, head green cabbage, leaf, peeled and cored, heinz ketchup, apple cider vinegar, salt, sugar, worcestershire sauce, coarse black pepper, chili powder, garlic salt, granulated garlic, vegetable oil

chicken or vegetable stock (you may need a bit more, so i recommend to have at least an additional 1 cup of stock to the side, you can also use warm milk), instant polenta *(the book called for 2 1/3 cups of polenta, i used only 2/3 cups), butter, freshly grated parmesan, plus more to serve, salt and freshly ground black pepper - taste it before seasoning, since the chicken/vegetable stock is already giving it quite a bit of flavor and you don tsp want to over it.

white rice, boiled, green lentil, boiled, green beans, sliced, potato, sliced (edium thick), egg , fried sunny side up, garlic, chopped, dried chili, soy sauce, vegetable oil , as needed, water , as needed, salt, pepper, cooked beef (optional) or 1 slice steak, for decoration (optional), goji berry (optional)

boneless pork, rind and most of the fat removed ( side or belly, 750g), garlic clove, crushed, vegetable oil, salt, fresh watercress, to garnish, shoyu (japanese soy sauce), sake, mirin, brown sugar

red snapper fillets, fresh lemon juice, vegetable oil, chopped green bell pepper, chopped onion, dry white wine, chopped fresh parsley, dried basil, crumbled, cayenne pepper, fresh ground pepper, chopped tomato, grated parmesan cheese, favorite hot pepper sauce, prepared cooked rice (, to serve on the side )

ground beef (use sirloin or top round), carrots, cut in small cubes, potatoes, cut in small cubes, peas, bell peppers, cut in thin strips (red and green bell peppers make the dish look festive), raisins (optional), minced garlic, onion, chopped, tomatoes, chopped, tomato sauce, chopped fresh parsley , to taste, basil, bay leaf, olive oil, light soy sauce, vegetable oil, salt and pepper, eggs , fried sunny-side-up, plantains, each sliced diagonally into 3, fried

white prawns, shelled mussels, squid, steamed crab sculls, hot chillies, garlic, lime juice, fish sauce, chinese celery, cut short, sugar, lettuce , onion, fresh vegetable for side dish

fresh scotch bonnet peppers or 3 habanero peppers, seeded and finely chopped, yellow onion, coarsely chopped, scallions, coarsely chopped, garlic cloves, crushed with the flat side of a large knife, fresh thyme (about 1 bunch, finely chopped ), dark brown sugar, ground allspice, coarse salt, ground nutmeg, ground cinnamon, white vinegar, soy sauce, freshly squeezed lime juice (2 to 3 limes, plus lime wedges for serving), vegetable oil, plus more for brushing grill, fresh ground pepper, whole chickens (about 5 lb each, cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry)

chicken stock (or vegetable), leek, sliced finely (or 1 chopped onion), garlic cloves, crushed, kaffir lime leaves, thinly sliced (or lime zest and a little juice), arborio rice, cooked prawns (shrimp), frozen peas, black pepper, sea salt, parsley, to garnish, parmesan cheese, this is optional (or to serve on the side )

grilled chicken breasts, sliced and bite size, canned black beans, drained and rinsed, frozen corn, thawed, onion, chopped, green pepper, chopped, vegetable oil, monterey jack and cheddar cheese blend, taco seasoning , to taste (or do a combo of chili powder, cumin, and garlic powder), flour tortillas, sour cream, to serve on the side, salsa, to serve on the side

lamb shoulder, 12 to 15 lb, bone out, rosemary, salt and black pepper, to taste, all-purpose flour, chile powder, ground cumin, canola oil, to cook, garlic , smashed, ginger, minced, onions, large dice, carrots, peeled, large dice, ribs celery, large dice, bay leaves, red wine, soaked chickpeas, drained, honey, naturally brewed soy sauce, water, to cook, harissa, to serve on the side, jasmati rice , rinsed 3 times until water runs clear, water to cook, fresh mint, washed and leaves picked, honey, garlic, extra-virgin olive oil, salt and freshly ground black pepper, to taste, on a very large platter , make a large ring of rice. drizzle the mint puree on the rice. place lamb and vegetables in the middle. pull out the rosemary 1/3 out to resemble a small crown. serve family style with harissa on the side., wine suggestion : brokenwood shiraz 1998

fresh or dried thin asian egg noodles * or capellini, vegetable oil, asian (toasted) sesame oil, two 1/8-inch-thick slices of fresh gingerroot , flattened with the flat side of a heavy knife, scotch, cornstarch, shrimp (about 25), peeled, deveined, rinsed , and squeezed dry gently in a kitchen towel, dried chinese black mushrooms * or dried shiitake mushrooms*, soaked in 1 1/2 cups hot water for 20 minutes, cornstarch, chicken broth, soy sauce, scotch, sugar, asian (toasted) sesame oil, vegetable oil, minced scallion, minced peeled fresh gingerroot, snow peas, each trimmed and cut diagonally into 3 pieces

fresh tilapia fillets, vegetable oil, side blackening seasoning, salt & pepper, brown jasmine rice, coconut curry broth, garlic clove, fresh jalapeno, chopped onion, extra virgin olive oil, cream cheese with vegetables, handful fresh cilantro, ground cumin, ground pepper, salt

boneless fresh salmon fillet, side-on, vegetable oil, fresh cracked black pepper, razz b que sauce , recipe follows, freshly chopped chives, fresh raspberries, cream cheese, room temperature, entertainment crackers of choice (water or wheat crackers), lemon wedges, kale, for garnish, honey , optional, seedless raspberry preserves, prepared horseradish, dijon mustard, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

this recipe yields calamari lighter in color than most restaurant versions , so keep this in mind when frying. follow the cooking time, not the color, and you will have perfectly cooked squid. while we love the texture and visual appeal of the tentacles, not everyone does; most fishmongers will gladly sell only bodies if you so desire. before slicing the squid, check the bodies for beaks the fishmonger might have missed. they look and feel like pieces of transparent plastic. for a specialty native to federal hill, the italian neighborhood in providence, rhode island, toss the fried calamari with thinly sliced rings of jarred pepperoncini. the spicy bite of the peppers and the tanginess of the brine are surprisingly good with fried squid. for the best results, clip a candy/deep-fry thermometer to the side of the saucepan to monitor the temperature of the oil., unbleached all-purpose flour, fine-ground cornmeal, ground black pepper, cayenne pepper, salt, egg whites, squid , bodies sliced crosswise into 1/2-inch-thick rings, tentacles left whole, vegetable oil for frying, lemon , cut into wedges

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

yellow or white cornmeal, all-purpose flour, sugar, baking powder, salt, eggs, buttermilk, jalapeno, seeded and minced, unsalted butter, melted, buffalo hot dogs, scored lightly on 2 sides, vegetable oil, for frying, smoky barbecue sauce , for serving

fresh thyme leaves, garlic, chopped scallions, chopped fresh cilantro leaves, vinegar, chicken wings, tamarind pulp, see cook s note, water, sugar, chopped fresh cilantro leaves, salt, pureed garlic, garam masala, ground cumin, habanero pepper , or red pepper flakes, olive oil, garlic, mayonnaise, sugar, paprika, secret special 4 pepper blend, or your favorite, canola or vegetable oil, for frying, veggies or sides , for serving