Sides Recipes

• 2 tablespoons olive oil
• 8 ounces pancetta or thick bacon, diced
• 4 large eggs, at room temperature
• 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon freshly ground black pepper
• Kosher salt
• 1 pound spaghetti

Spaghetti Alla Carbonara

Gourmet , Egg , Winter , main-dish , Pork , Pasta , Quick & Easy , Pasta Sides , Sauté , Parmesan

Author: Marc Murphy

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 7

• In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
• In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
• Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
• Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.

• 1 lb extra wide noodles
• 4 Tbsp butter or margarine
• 1/2 c sour cream
• 2 dash(es) fresh ground mixed pepper
• 1 dash(es) fresh ground white pepper
• 1 Tbsp fresh parsley, chopped, or 1 teaspoon dried parsley flakes

Wide Noodles With Butter And Sour Cream

Pasta Sides

Author: Stefanie D

I Love To Share Food Ideas And The Stories Behind Them, Yet This Is The First Time I've Posted To This Site. My Husband And I Have A Combined Family Of 7 Kids That Has Continued To Grow As They Become Adults, Marry And Have Children Of Their Own. Many Of You Know First-hand How Hard It Can Be To Please The Kids Of Your Adopted...

Time: 20m

Number Of Ingredients: 6

• 1. Cook the noodles according to package. When they are cooked the way you like, drain noodles, letting them sit in the colander in the sink for a minute or two.
• 2. While noodles are draining, put butter in the same pot and let it start to melt a little.
• 3. Add noodles back to pot and mix with the butter, until the butter is melted and noodles are coated.
• 4. Lightly salt and pepper the noodles, mixing gently, then add sour cream and thoroughly combine. Adjust salt and pepper to taste.
• 5. Mix in parsley and serve.

• 2 apples
• nonstick cooking spray or oil
• 1 teaspoon cinnamon

Apple Chips Recipe By Tasty

Sides

Author: Robin Broadfoot

Here's What You Need: Apples, Nonstick Cooking Spray Or Oil, Cinnamon

Yield: 1 serving

Number Of Ingredients: 3

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Cut the apples into ⅛- to ¼-inch (3-to 6-mm) slices. Arrange on the baking sheet. Spray the slices with nonstick spray or brush with oil. Then, sprinkle with cinnamon.
• Bake for 30 minutes, flipping halfway, until lightly golden brown. Let cool to room temperature.
• Enjoy!

Calories 285 calories, Carbohydrate 77 grams, Fat 1 gram, Fiber 13 grams, Protein 1 gram, Sugar 54 grams

• 1 lb bulk pork breakfast sausage (jimmy dean, hot or mild)
• 1 lb chicken livers, chopped fine or ground
• 1 lb ground beef
• 2 Tbsp worcestershire sauce (lea & perrins)
• 1 medium green bell pepper, diced
• 1 large onion, diced
• 2 stalk(s) celery, chopped fine
• 2 c converted long grain rice (zatarain's or uncle ben's)
• 1 bunch green onions, sliced thin
• 3 clove or "toes" garlic, minced
• salt, black & cayenne pepper to taste
• 1 can(s) (14.5 oz) low sodium beef broth
• 1 can(s) (14.5 oz) low sodium chicken broth
• 3-4 oz water or as needed
• 2 tsp cajun/creole seasoning, or to taste
• 1/2 tsp sage *see cook's notes
• 2-3 bay leaves
• 1 1/2 c fresh chopped flat leaf parsley

New Orleans Dirty Rice Or Cajun Rice Recipe

Rice Sides

Author: Donna Graffagnino

Cajun Rice Or "dirty Rice" Is A Well Loved New Orleans Dish And A Louisiana Classic, With As Many Different Recipes As There Are Cooks. Traditional Dirty Rice Uses Chopped Chicken Livers Which Gives It A Distinctive Flavor And A Dark Color Dubbing It "dirty" Rice. It Typically Includes The Trinity With Da' Pope, Which Is Diced...

Time: 1h5m

Number Of Ingredients: 18

• 1. In a large Dutch oven or saucepan, over medium-high heat, sauté the sausage, beef, and livers until no pink remains. Drain all but 3 Tbsp from the pan. (If sausage is very lean add bacon grease or butter to pan to make 3 Tbsp.)
• 2. Add the bell pepper, onions, and celery. Season with salt and black pepper to taste.
• 3. Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown.
• 4. Add the worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Mix well, turn the heat to low, cover and simmer for 20 minutes.
• 5. Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley.
• 6. *Cooks Notes: Don't let the Sage scare you off because you don't taste the small amount of sage in this recipe but it does make a difference in the taste, so don't leave it out. I personally do not like sage in anything, but this recipe is the exception. Some people like to put diced pork or Andouille sausage in their Dirty Rice, which is fine - almost anything goes, however, adding sausage or tomatoes will lean the dish towards a Jambalaya. Dirty Rice shouldn't be too wet or gummy, the grains should separate easily and still be moist enough to hold together on your fork.

• 12 oz egg noodles, extra wide
• 4 - 6 Tbsp butter, melted or softened
• 1 - 2 tsp garlic powder
• 2 - 3 tsp fresh cracked black pepper
• parsley flakes, dried or fresh for garnish

Buttered Egg Noodles

main-dish , Pasta Sides

Author: Kimberly Biegacki

This Is A Simple, Simple Recipe But Happens To Be One That I Love. It Is A Comfort Food To Me And If It's Served At Any Dinner I Am At, Rest Assured I Will Be Adding Them To My Plate. I Love The Extra Wide Egg Noodles Best But Any Noodle Will Do. I Grew Up Eating Buttered Noodles And Even Into My Twenties I Often Fixed This For...

Time: 15m

Number Of Ingredients: 5

• 1. Cook your noodles according to package. You'll want them al dente...once cooked drain off water. Do not rinse, add your melted butter and toss. Add your powdered garlic and fresh cracked pepper. Add garnish and then place in dish you are serving in. To keep hot stick them in the oven on a low temp till ready to place on table. (I served them with Thanksgiving dinner last year.)

• ½ cup oil
• 4 eggs
• 1 pinch salt
• ½ lb boneless, skinless chicken breast, sliced
• 1 ¾ cups rice, cooked
• 5 oz mixed vegetable
• ¼ cup light soy sauce
• 1 oz spring onion

Chinese Chicken Fried Rice Recipe By Tasty

Sides

Author: Evelyn Liu

This Homemade Version Of The Take-out Classic Is Made With Just Seven Ingredients And All In One Pan. It Comes Together In No Time At All, Is Super Flexible, And 100% Budget-friendly. Don't Like Chicken? Just Swap It Out For Your Favorite Protein And Create The Fried Rice Of Your Dreams. With A Recipe This Easy, Who Needs Take-out?

Time: 35m

Yield: 2 servings

Number Of Ingredients: 8

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

Calories 1021 calories, Carbohydrate 38 grams, Fat 69 grams, Fiber 2 grams, Protein 56 grams, Sugar 2 grams

• 1 tablespoon cooking oil, of preference
• 1 clove garlic, minced
• ¼ cup white onion, diced
• 1 carrot, sliced
• ¼ cup frozen corn
• ¼ cup frozen peas
• 1 cup brown rice, cooked
• 1 cup rotisserie chicken, shredded
• 1 egg, scrambled
• 1 tablespoon soy sauce
• ½ tablespoon sesame oil
• salt, to taste
• pepper, to taste
• green onion, for garnish
• sesame seed, for garnish

Chicken Fried Rice Recipe By Tasty

Sides

Author: Crystal Hatch

Here's What You Need: Cooking Oil, Garlic, White Onion, Carrot, Frozen Corn, Frozen Peas, Brown Rice, Rotisserie Chicken, Egg, Soy Sauce, Sesame Oil, Salt, Pepper, Green Onion, Sesame Seed

Time: 30m

Yield: 1 serving

Number Of Ingredients: 15

• In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally.
• Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly.
• Serve with a sprinkle of sesame seeds and green onion.
• Enjoy!

Calories 1538 calories, Carbohydrate 201 grams, Fat 47 grams, Fiber 12 grams, Protein 75 grams, Sugar 10 grams

• 1 large sweet potato or yam
• 4 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried thyme

Sweet Potato Chips Recipe By Tasty

Sides

Author: Robin Broadfoot

Here's What You Need: Large Sweet Potato Or Yam, Olive Oil, Salt, Pepper, Dried Thyme

Yield: 1 serving

Number Of Ingredients: 5

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!

Calories 710 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 8 grams, Protein 4 grams, Sugar 17 grams

• 3 russet potatoes
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 cup shredded cheddar cheese, plus more for topping
• ½ cup scallions, chopped
• ¾ cup bacon, chopped, divided
• ½ cup sour cream, plus more for topping
• 1 tablespoon butter
• ¼ cup milk
• 1 teaspoon pepper
• chive, to serve

Bacon Cheddar Baked Potato Recipe By Tasty

Sides

Author: Vaughn Vreeland

Here's What You Need: Russet Potatoes, Olive Oil, Salt, Shredded Cheddar Cheese, Scallions, Bacon, Sour Cream, Butter, Milk, Pepper, Chive

Yield: 3 servings

Number Of Ingredients: 11

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
• Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

Calories 808 calories, Carbohydrate 60 grams, Fat 49 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams

• 1 large head cauliflower
• ½ cup flour
• 1 teaspoon garlic powder
• ¾ cup unsweetened almond milk
• ⅓ cup sriracha sauce
• ⅓ cup buffalo sauce

Sriracha Buffalo Cauliflower Bites Recipe By Tasty

Sides

Author: Crystal Hatch

Here's What You Need: Large Head Cauliflower, Flour, Garlic Powder, Unsweetened Almond Milk, Sriracha Sauce, Buffalo Sauce

Yield: 2 servings

Number Of Ingredients: 6

• Preheat oven to 400˚F (200˚C).
• Break the head of cauliflower into bite-sized florets.
• In a large bowl, combine flour, garlic powder, almond milk and Sriracha.
• Add the cauliflower florets and coat well.
• Transfer the coated florets onto a parchment-lined baking sheet and bake for 20 minutes.
• Remove the cauliflower from the oven and allow to cool for a few minutes.
• Once cool, transfer into a bowl, add buffalo sauce and coat well.
• Return cauliflower to the baking sheet and bake for 10 more minutes or until heated through.
• Serve with ranch or your favorite dipping sauce.
• Enjoy!

Calories 309 calories, Carbohydrate 55 grams, Fat 5 grams, Fiber 9 grams, Protein 11 grams, Sugar 15 grams