Recipes for side dish
Jalapeno Snacks Recipe
Jalapeno Snacks Ingredients
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Jalapeno Snacks Recipe
1 (8 ounce) package cream cheese, softened
- 1 cup shredded Cheddar cheese
- 1/4 cup mayonnaise
- 1 (1 ounce) package dry ranch salad dressing mix
- 1 1/2 teaspoons garlic powder
- 20 large jalapeno peppers, halved and seeded
- 1 pound sliced bacon, cut in half
How to make Jalapeno Snacks
- Preheat an oven to 400 degrees F (200 degrees C).
- Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.
- Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.
- Jalapeno Snacks is ready to serve.
Prep Time:15 Min
Cook Time:20 Min
Ready In:35 Min
Tomato Corn and Avocado Salsa Recipe
Tomato Corn and Avocado Salsa Ingredients
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Tomato Corn and Avocado Salsa Recipe
1 (11 ounce) can whole kernel corn, drained
- 1 (4 ounce) can sliced black olives, drained
- 1 1/2 cups diced roma tomatoes
- 3/4 cup diced red onion
- 1 red bell pepper, seeded and diced
- 1 1/2 teaspoons minced jalapeno pepper
- 1 avocados – peeled, pitted and diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
How to make Tomato Corn and Avocado Salsa
- Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
- Tomato Corn and Avocado is Salsa ready to serve.
Prep Time:30 Min
Ready In:30 Min
Bruschetta with Shallots Recipe
Bruschetta with Shallots Ingredients
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Bruschetta with Shallots Recipe
12 roma (plum) tomatoes, chopped
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1 cup chopped fresh basil leaves
- 1 teaspoon fresh lemon juice
- salt to taste
- freshly ground black pepper to taste
- 1/3 cup extra virgin olive oil
- 3 cloves garlic, cut into slivers
- 1/4 cup extra virgin olive oil
- 1 (1 pound) loaf Italian bread, cut into 1/2 inch slices
How to make Bruschetta with Shallots
- In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
- Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
- Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.
- Bruschetta with Shallots is ready to serve.
Prep Time:15 Min
Ready In:15 Min
Cucumber Mango Salsa Recipe
Cucumber Mango Salsa Ingredients
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Cucumber Mango Salsa Recipe
3 mangos – peeled, seeded and diced
- 1 cucumber – peeled, seeded, and diced
- 2 jalapeno peppers, seeded and finely chopped
- 1 large onion, finely diced
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice, or to taste
- salt and pepper to taste
How to make Cucumber Mango Salsa
- Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.
- Cucumber Mango Salsa is ready to serve.
Prep Time:30 Min
Ready In:2 Hrs 30 Min
Indian Relish recipe
Indian Relish Ingredients
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Iindian Relish recipe
2 red bell peppers, chopped
- 1 sweet onion, peeled and chopped
- 1 cup white wine vinegar
- 1 cup white sugar
- 1 tablespoon crushed red pepper flakes
How to make Indian Relish
- In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.
- Iindian Relish is ready to serve.
Prep Time:5 Min
Cook Time:30 Min
Ready In:4 Hrs 35 Min
Daddy’s Popcorn Recipe
Daddy’s Popcorn Ingredients
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Daddy's Popcorn
1/4 cup vegetable oil
- 3 tablespoons margarine
- 1/2 cup unpopped popcorn
- 1/2 teaspoon seasoned salt, or to taste
How to make Daddy’s Popcorn
- Start by cutting a paper grocery sack in half. This will serve as a makeshift serving bowl and it will absorb excess oil.
- In a 2 quart pot, combine the oil, margarine and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. When the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
- Pour into the paper sack and season with half of the seasoned salt. Shake the paper sack to distribute the salt. Taste before adding more so you don’t make it too salty. You can always add more salt.
- Daddy’s Popcorn is ready to serve.
Prep Time:2 Min
Cook Time:5 Min
Ready In:7 Min
Dawn’s Candied Walnuts Recipe
Dawn’s Candied Walnuts Ingredients
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Dawn's Candied Walnuts Recipe
1 pound walnut halves
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons milk
- 1 teaspoon vanilla extract
How to make Dawn’s Candied Walnuts
- Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
- Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
- Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
- Dawn’s Candied Walnuts is ready to serve.
Prep Time:10 Min
Cook Time:20 Min
Ready In:30 Min
Apple Refrigerator Pickle Recipe
Apple Refrigerator Pickle Ingredients
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Apple Refrigerator Pickle
1 cup water
- 1 cup cider vinegar
- 1 cup white sugar
- 1 tablespoon whole allspice berries
- 1 tablespoon whole cloves
- 1 tablespoon ground nutmeg
- 1 tablespoon ground ginger
- 6 apples – peeled, cored and sliced
- How to make Apple Refrigerator Pickle Recipe
- 1/2 cup lemon juice
How to make Apple Refrigerator Pickle
- Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
- Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
- Allow the jars to stand at room temperature until cool. Once cool, ress the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.
- Apple Refrigerator Pickle is ready to serve.
Prep Time:20 Min
Cook Time:2 Min
Ready In:7 Days 2 Hrs 22 Min
Rummage Relish Recipe
Rummage Relish Ingredients
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Rummage Relish Recipe
8 cups cored and chopped green tomatoes
- 4 cups peeled, cored and chopped red tomatoes
- 4 cups chopped cabbage
- 3 cups chopped onion
- 2 cups chopped cucumber
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/2 cup salt
- 4 cups brown sugar
- 1 tablespoon celery seed
- 1 tablespoon ground cinnamon
- 1 tablespoon mustard seed
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 1/2 teaspoon ground cloves
- 2 quarts vinegar
How to make Rummage Relish
- In a large bowl, combine the green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper. Mix with the salt and let stand for 12 to 14 hours in a cool place, if not the refrigerator. Drain and rinse thoroughly.
- Prepare 8 pint jars with lids and rings by sterilizing and keeping hot. Set aside.
- In a large pot, combine the brown sugar, celery seed, cinnamon, mustard seed, ginger, garlic, cloves and vinegar. Bring to a boil, stirring to dissolve sugar. Simmer for 10 minutes. Add vegetables, and simmer for another 30 minutes.
- Bring vegetables to a boil from a simmer and ladle into hot jars, leaving 1/4 inch headspace. Secure lids and rings. Process in a boiling water canner for 15 minutes. Cool to room temperature and refrigerate any jars that fail to seal properly.
- Rummage Relish is ready to serve.
Prep Time:30 Min
Cook Time:55 Min
Ready In:13 Hrs 25 Min
Laura’s Pickled Garlic Recipe
Laura’s Pickled Garlic Ingredients
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Laura's Pickled Garlic
6 bulbs garlic
- 4 cups white wine vinegar
- 1/4 cup white sugar
- 1 teaspoon whole black peppercorns
- 4 whole cloves
- 1 bay leaf
- 2 dried red chile peppers
- 1 1/2 tablespoons lemon zest
How to make Laura’s Pickled Garlic
- Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
- In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
- Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.
- Laura’s Pickled Garlic is ready to serve.
Cook Time:10 Min
Ready In:10 Min
