Side Dishes

An easy and delicious side dish that will impress all your guests!
Ing:
2 pounds frozen extra fine beans chopped in 1 inch pieces
1/3 cup green jarred jalapeno peppers chopped
10 oz can cream of mushroom soup (condensed)
8 oz sour cream
2 tbsp parmesan cheese
1 tsp lemon pepper
salt to taste
1 to 2 cups of the 4 cheese Mexican blend cheese
1 to 2 cups mozzarella cheese
1 to 2 cups french’s fried onions
Method:
In a big bowl start by adding the cream of mushroom soup, sour cream and mix well next add the jalapeno and stir, then add the parmesan cheese, lemon pepper, and salt. Mix all the ingredients really well, now add the Mexican blend cheese, half of the french’s fried onions, again stir till all the ingredients are incorporated really well, lastly add the chopped green beans, give it a final mix and put in a 9 x 13 inch pyrex dish top with mozzarella cheese and the french’s fried onions. If you are planning to serve it right away stick it in a preheated 350 degree oven for 30 minutes or cover and refrigerate until you are ready to put it in the oven!

Delicious homemade chow mein that will please everyone!
Ing!
4 tbsp olive oil
9 disks of the vegetable noodles
soaked in water and drained
1/2 cup spring onions chopped
1 cup of cole slaw mix
1 cup bean sprouts
1 cup carrots sliced thin
1/2 cup of jicama sliced thin
1/2 cup celery sliced thin
1 tsp fresh chopped ginger
Sauce Ing:
1/2 cup pomegranate juice
3 tbsp soy sauce
1 tbsp of tamarind sauce
1/2 tsp fresh ginger and garlic puree
3 tbsp sweet chili sauce
1 tsp sriracha sauce or to taste
11/2 tsp cornstarch
Mix all the ingredients really well and set it aside
Method:
In a big wok add two tablespoons of olive oil, when hot add the ginger and garlic till it’s fragrant, next add the noodles and stir fry on high just for a minute and transfer this to a bowl, next to the same wok add two more tablespoons of olive oil and add the veggies starting with the ginger, spring onions, coleslaw, carrots, and celery only stir fry for about a minute next add the jicama and the bean sprouts stir fry for another 30 seconds. Put the same wok on the stove and add the sauce and let it thicken stirring continuously once it’s thick add the vegetables and the noodles. Mix everything really well, and put it on a serving platter and splash it with fresh lime juice!
Enjoy!

Preheat oven to 350 degrees
A great healthy and colorful side dish full of different varieties of sweet potatoes as well as the purple sweet potatoes, that is going to impress everyone!
Ing:
1 large orange sweet potato
1 large white sweet potato
5 small or 1 large purple sweet potato
1 cup fresh cranberries
4 tsp unsalted butter
handful of craisins
handful of sliced almonds
pinch of salt
1 tbsp olive oil
Method:
Chop the sweet potatoes in one inch pieces leaving the skin on, then
In a foil lined tray add the olive oil and spread it then start adding the potatoes, brown sugar, and cranberries and the butter, cover and stick in it the oven for about 45 minutes or until a knife inserted in it comes out clean!
Once these potatoes come out add the craisins and the almonds and serve!
Enjoy!

A great comfort dish full of crisp veggies, crisp onions and gooey cheese!
Preheat oven at 375 degrees F
Ing:
16 oz bag of frozen vegetables consisting of broccoli, carrots and cauliflower thawed and drained
1 can cream of mushroom soup (condensed)
1 1/2 cup shredded cheddar cheese
1/4 tsp black pepper
1/2 cup sour cream
1 cup yogurt
1 bell pepper diced (optional)
3 to 4 tbsp gedney hot pepper rings with juice
1 cup fried onions or durkee french fried onions
Method:
Combine all the ingredients except save 1/2 cup cheddar cheese and 1/2 cup onions mix all the ingredients so everything is incorporated well, put it in a heatproof pan and bake it for 25 minutes. After 25 minutes take it out sprinkle the onions and the cheese and stick it back in the oven for another 5 minutes….. Let cool a little before eating!
Enjoy!

A delicious non meat rice dish that you can modify and can be served with any meat dish!
Ing:
2 tbsp olive oil
3 cups cooked rice
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 of a medium onion chopped
11/2 cup fresh mushroom sliced
1 bunch spring onions cut crosswise in 2 inches
4 eggs made into an 2 omelets and cut in long slivers
salt to taste
black pepper to taste
Method:
In a saucepan add 2 tbsp oil then add the spring onions and saute for 2 min then add the spring onions and let them fry up a bit, at this point go ahead and add the onions and bell peppers and saute for about 2 min. Season the veggies with salt and pepper and add the precooked rice and eggs, lastly put it in a serving dish and sprinkle with sumac!
This can be served with the koobideh kabobs!

A delicious tasty filling, waiting to be filled in your favorite pastry, buns or sandwiches.
Ing:
3 to 4 cups boiled or raw potatoes
1/4 to 1/2 tsp cumin seeds
1/2 tsp turmeric
1 tsp crushed peppers
1 tsp lemon pepper
1/2 tsp chilli garlic sauce
11/2 cups frozen peas and carrots
1 tsp of ginger and garlic puree
1 tbsp oil
salt to taste
3 to 4 lime leaves (optional)
3 to 4 curry leaves
fresh chopped cilantro (optional)
Method:
In a pot add the oil, once that heats up add the cumin seeds, once they start sizzling add the ginger and garlic and saute for a little while then add the curry leaves and the lime leaves. Next add the carrots and peas and saute it for a while, make sure that the carrots and peas are completely cooked through before you add the boiled potatoes, if the potatoes are raw than it’s fine adding it together so they cook up together, Next add the sambal, lemon pepper, crushed peppers and the turmeric, stir till all the ingredients are combined, add the salt and do a taste test, add the coriander leaves and cover till the peas have completely softened. You are now ready to use it in your favorite dish!
Enjoy!

A perfect bean dip to kick of a great party!
Ing:
1 16 oz can of fat free refried beans
16 oz sour cream
enough picante sauce to cover the layers
2 large cucumbers deseeded and chopped
2 cups sharp cheddar cheese grated
3 to 4 cups shredded lettuce
Tri color tortillas for garnishing (optional)
Method:
In a nice large platter spread the first layer of the beans, make sure you make a nice thin even layer, next layer it with sour cream, and then a layer of picante sauce, cucumbers, and lettuce, lastly add the cheddar cheese and if you want you can garnish with the tortillas on the side or you can use any type of chips you desire.
You can also add a layer of cooked ground beef, if you like!
Enjoy!

Nothing beats homemade french fries, a super great side dish or even a midnight snack!
Ing:
Potatoes (as many french fries you want to make)
2 cups canola oil
lemon pepper (optional)
salt (optional)
Method:
Wash and peel the potatoes, either by hand or help of the french fry gadget, preheat your oil and fry the french fries till they are golden brown and crispy, drain on a paper towel to get rid of excess oil. Sprinkle with lemon pepper or salt, enjoy before they are all gone!
Enjoy!

Soft, instant, rich, and creamy mashed potatoes that are very easy and quick to make!
Ing:
4 tbsp unsalted butter (melted)
2 to 3 cups potato flakes
3 cups water (depending on the consistency you like)
salt to taste
1 tsp lemon pepper
3 tbsp of sour cream (heaped) 1 tbsp for garnishing
3/4 cup of mozzarella cheese, 1/4 cup for garnishing
3/4 cup sharp cheddar cheese, 1/4 cup for garnishing
Method:
Make sure your water is boiling hot, start out by adding the melted butter in a bowl, then go ahead and add the potato flakes and water, once you have the consistency you want then go ahead and add the salt, lemon pepper, sour cream, and both the cheeses, stir very well making sure you incorporate all the ingredients really well. Plate it in your favorite plate and garnish with the extra sour cream and both the cheeses.
Enjoy!

A delicious sweet and spicy cassava or mogo! A perfect accompaniment to any meal!
Ing:
4 to 5 cups of cassava that is boiled and then fried
about 1 to 2 inch pieces
2 tbsp Ketchup
1 cup sweet chili Thai sauce
4 tbsp spring onions chopped (for garnish)
2 tbsp pepper flakes
3 tbsp soy sauce
salt to taste
1 tsp ginger and garlic
1 tbsp green chutney
1 tsp cumin seeds
1 big bell pepper chopped in 1 inch pieces
1 big onion chopped in 1inch pieces
1 red bell pepper chopped in 1 inch pieces
1 yellow bell pepper chopped in 1 inch pieces
2 tbsp oil
1/2 lime to sprinkle in the end on the finished product.
Method:
In a saucepan add the olive oil, once hot add the cumin seeds, and pepper flakes fry it a little in the oil and go ahead and add the ginger and garlic, green chutney and the cut onions and bell peppers. Cook the mixture until the onions are translucent than add the soy sauce, salt, ketchup, and the Thai chili sauce. Mix everything well and do a taste test to make sure you adjust the taste, once the sauce has come together go ahead and add the fried mogo or cassava inside, mix and top with the chopped spring onions and the fresh squeezed lime juice.
Enjoy