Side Dish Recipes
Find great ideas for Side Dish Recipes at 123EasyAsPie.com
Q: What are some easy pumpkin side dish recipes?
We have a leftover pumpkin from halloween that we forgot to carve, and I have no idea what to do with it! Does anyone know of some simple side dish recipes? I remember some recipe where you cut the pumpkin into small pieces, and then you bake it with milk? Does anyone know a recipe like this? Although any simple recipe would be fine!
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Pumpkin Cake
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
3/4 cup white sugar
1/2 cup vegetable oil
1 cup pumpkin
1/4 cup water
1 teaspoon ground cinnamon
4 eggs
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan, or two 9 inch cake pans.
In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
Bake in the preheated oven 45 minutes.
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Pumpkin Bread
INGREDIENTS
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
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Q: Does anyone have any main dish or side dish recipes using fresh pumpkin that they are willing to share?
The pumpkins at my produce market look very nice this year. I love using fresh pumpkin. I’m looking for pumpkin recipes for main dish or side dish, for dinner.
I’m looking for ideas other than soups; and not dessert or sweets.
A: Pumpkin Cheese Risotto
Risotto is a classic Italian rice dish. Although it requires constant watching and stirring it is well worth the time and effort. Do not rinse the rice before cooking it. The starch that coats each grain is important for making creamy risotto. Serve as soon as possible after cooking to prevent gumminess.
7 to 8 cups chicken stock, canned or homemade
1 tablespoon butter or margarine
1 small onion, finely chopped
2 cups Arborio rice*
1 1/2 cups cooked pumpkin, cut into 1/2-inch cubes
6 fresh sage leaves, minced
Salt and pepper to taste
1/2 cup grated Parmesan cheese
4 sage leaves for garnish
In a saucepan, heat stock to a simmer and holds at a very slow simmer.
In a large heavy bottomed saucepan next to stock, heat butter and add onion. Cook over medium heat until translucent. Add rice, stir, and add 1 1/2 cups hot stock.
Stir until the rice has absorbed most of the liquid, add another 1 1/2 cups hot stock. Repeat a third time adding pumpkin and sage. Repeat with another 1 1/2 cups hot stock and add salt and pepper to taste.
Continue to stir until most of the stock has been absorbed by the rice. After about 25 to 30 minutes, taste. Adjust seasoning if necessary. Rice should be firm but tender (al dente).
Leave risotto a little runny before adding the cheese so it will have a creamy not stiff texture.
Ladle into soup plates and garnish with a sage leaf.
Makes four servings as a main course or six appetizer servings.
*Arborio rice, the short-grained variety best suited for risotto, is available at Italian and specialty food stores. If you cannot find it, California pearl rice is a good substitute.
Q: Im needing a easy and delish side dish recipes for a bbq bday party.?
Im having a bbq outdoor bday party for my son. Im looking for some unique delish side dish recipes for a hot summer day that adults and little kids would enjoy. Ive got lots of websites already, so no links needed. Just seeing what else people have made that is to die for . thanks!
A: whenever my family has a bbq or picnic of any kind, they always tell me to bring my artichoke dip, and yes, even the little ones love it (last time, my 8 year old nephew ate almost half the dish!!) Here’s the recipe:
1 can of artichokes (plain, not marinated)
1/2 cup of mayonnaise
1 cup sour cream
1 cup mozzarella cheese (i usually use the pregrated italian blend cheese if i can find it, it has mozzarella, Parmesan, and provolone in it.)
italian seasoning to taste
drain the artichokes and cut into little pieces. mix with the rest of the ingredients, leaving a little cheese left over. put into baking dish, i use a decorative pie dish, sprinkle the remaining cheese on top. bake at 350 for about 15-20 minutes, until bubbly… enjoy
edit: I forgot to say that I usually get a baguette and slice it into little pieces to serve with this… either that or townhouse crackers.
Q: Please give me your best salad or side dish recipes!?
I need the best salad or side dish recipes and whoever has the best I will give 20 points to! So good luck and give me the best you got!
- Pink Princess <3
Please give me amounts and exact directions and maybe for best answer an image of it please give me the exact directions though . Not skipping ANYTHING!
A: Sweet Corn Cake
1/4 cup butter, unsalted
2 tablespoon shortening
1/2 cup masa harina
3 tablespoon cold water
1 10 ounce package frozen corn kernels
3 tablespoon cornmeal
1/4 cup sugar
2 tablespoon whipping cream
1/4 t. baking powder
1/4 t. salt
Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly.
Blend corn kernels until coarsely chopped. Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8″ greased baking pan.
Cover with foil and bake at 350°F. until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.
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Corn and Tomato Salad
Makes 6 (1/2-cup) Servings
3 med ears sweet corn
1 1/2 cup grape tomatoes, quartered (about 1/2 pound)
1/4 cup chopped red onion
2 tablespoon chopped cilantro
2 teaspoon extra virgin olive oil
2 tablespoon freshly squeezed lime juice
1/8 teaspoon ground cumin
Kosher Salt
Black Pepper
In large pot of boiling water, cook corn until just tender, about 5 minutes.
Drain and let cool to room temperature.
Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste.
Serve immediately or refrigerate up to 2 hours.
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Crunchy Spinach Salad
Serves 4
6 ounces cleaned spinach leaves
3 ounces pecan brittle
1 1/2 ounces fried angel hair pasta
1 1/2 ounces fried wonton strips
1 ounce feta cheese
1 ounce diced red onion
1 ounce crispy bacon bits
2 pinches toasted sesame seeds
1/4 ounce crispy shallot and green onion
6 Roma tomato wedges
4 ounces citrus dressing
Place all ingredients with the exception of the Roma tomatoes in a mixing bowl and toss with the dressing.
Place the salad in the serving bowls and garnish with the Roma tomatoes.
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Edamame and Black Bean Salad
5 Tablespoon red wine vinegar
3 Tablespoon extra virgin olive oil
2 limes, juiced
2 cloves garlic, minced
1/3 cup fresh cilantro, chopped
1 teaspoon sugar
3/4 teaspoon salt
1 pound shelled edamame, frounceen
1 pint grape tomatoes, quartered
4 scallions, thinly sliced or 1/2 cup chopped red onion
1 (15 ounces) can black beans, rinsed & drained
1 (15 ounces) can corn, drained
In large bowl, whisk red wine vinegar, olive oil, lime juice, garlic, cilantro, sugar, & salt together. Set aside.
Bring large pot of lightly salted water to a boil. Add frounceen edamame, boiling for 6 mins.
Drain edamame well, & pour into bowl with dressing.
Add grape tomatoes, scallions, corn & black beans, & gently stir to mix.
Cover & refrigerate for 2 hours, then stir & serve.
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Greek Pasta Salad
Serves 8
4 tomatoes, seeded and diced
6 ounces feta cheese, crumbled
4 scallions, minced
3 tablespoons olive oil
1/4 cup watercress (optional), chopped
1 tablespoon lemon juice
1/2 cup Kalamata or other black olives
¾ pound fusilli or large epoundow macaroni
1/8 teaspoon salt (optional)
1 green bell pepper, seeded and cut into julienne strips
1 lemon, cut into wedges
Combine first 7 ingredients in a salad bowl. Cook pasta in boiling water until al dente.
Drain pasta and rinse under cold water.
Drain thoroughly. Stir pasta into tomato mixture. Season with salt and pepper to taste.
Garnish salad with bell peppers and lemon wedges.
The recommended wines are: Chenin Blanc, Chianti, or Beaujolais
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Greek Salad
For 8 servings
2-2/3 cups spinach leaves, washed and torn into pieces, tough stems discarded
1 pound european salad (or other packaged salad mix)
2-3/4 tomatoes, cut into wedges
1-1/4 cucumbers, peeled and thinly sliced
1-1/4 red bell peppers, seeded and thinly sliced
5 ounces pitted black olives, thinly sliced
5 ounces feta cheese, crumbled
1 cup salad dressing
1-2/3 cups cheese & garlic croutons
Combine first 7 ingredients in a salad bowl and toss. Pour dressing over salad just before serving.
Season with salt and pepper to taste and toss. Serve with croutons.
Q: Cheap and Easy Side Dish Recipes?
I’m going to a party at my work and i have to bring in a side dish that will feed at least 20 people. Does anyone know of a good recipe for a side dish? preferably cheap but still good.. I’m wanting to make a hot dish.. nothing like a fruit salad or anything cold. If you could recommend a website or a recipe that would be great! Thank you. =)
Ok! Thanks guys, both sites look great!
A vegetarian dish would be great!
A: Pineapple Casserole
Recipe courtesy Paula Deen
Show: Paula’s Home CookingEpisode: A Day at the Races
Q: Crock Pot side dish recipes?
I need an easy overnight Crock Pot recipe for a side dish to take to a potluck tomorrow. Any ideas?
A: Here are a few that are good!! Enjoy!!!
BBQ Beans
INGREDIENTS
1 1/2 pounds lean ground beef
1/2 cup chopped onion
4 chopped garlic cloves
1/4 teaspoon ground black pepper
2/3 cup barbeque sauce
1/4 cup diced dill pickles
1 teaspoon Worcestershire sauce
2 (15 ounce) cans pork and beans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)
In a large skillet or saucepan, brown ground beef, garlic, and onion together with pepper, and drain well.
In a large casserole dish, combine beef mixture, barbeque sauce, pickles, Worcestershire sauce, and pork and beans. Cover with lid or foil, and bake in preheated oven for 40 to 45 minutes, until hot and bubbly. If you prefer, you can place the mixture in a slow cooker at high heat, and simmer for 1 hour, or until hot.
Slow cooker Broccoli
INGREDIENTS
2 (10 ounce) packages frozen chopped broccoli, partially thawed
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 1/2 cups shredded sharp Cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup crushed butter-flavored crackers
2 tablespoons butter
DIRECTIONS
In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a 3-qt. greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
German Red Cabbage—-Yummy!!!
INGREDIENTS
1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorns
2 whole allspice
4 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water
DIRECTIONS
In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Mac & Cheese
INGREDIENTS
8 ounces elbow macaroni
5 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
DIRECTIONS
In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
Squash Stuffing
INGREDIENTS
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
2 yellow summer squash, cut into 1/2-inch slices
3 chopped cloves of garlic
2 Tablespoon groung sage
1 small onion, chopped
1 cup shredded carrots
1 (8 ounce) package instant stuffing mix
1/2 cup butter or margarine, melted
DIRECTIONS
In a bowl, combine the flour,garlic, sage, soup and sour cream until blended. Add the vegetables and gently stir to coat. Combine the stuffing mix and butter; sprinkle half into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 4-5 hours or until vegetables are tender.
Q: Any great side dish recipes for Thanksgiving?
I cannot stand greenbean casserole and I’m in charge of the side this year…any great ideas for a side dish besides greenbean goop? I need to keep it low on the milk content–two of us are lactose intolerant. Thanks!
We also make sweet potatoes, stuffing, cranberry sauce and garlic mashed potatoes
A: Cajun Roasted Asparagus or Garlic Roasted Asparagus
Clean and cut asparagus, lay flat in baking dish and drizzle with olive oil, season with either garlic, salt and pepper or with canjun spices…..mixes available at supermarket.
Bake at 350 until they start to blacken on the ends.
Happy Thanksgiving!
Q: I need some old popular side dish recipes ?
I need some old popular side dish recipes please
Something as famous as easy as coleslaw !
thanks in advance.
A: PEA SALAD:
I JUST MIX IT ALL IN A BOWL, CHILL.
SERVES 4:
I USE:
1 CAN DRAINED PEAS.
1 SMALL ONION (CHOPPED).
2 BOILED EGGS (CHOPPED) COULD USE ONLY 1 EGG.
1 tsp. RED WINE HERB VINEGAR. (OR, TO TASTE)
1 TBL. SPOON SUGAR (OR, TO TASTE)
1 TBL. SPOON MAYONNAISE (OR YOU CAN LEAVE IT OUT AND ONLY USE MARZETTI)–
MARZETTI SLAW DRESSING (I ADD ENOUGH TO DRESS ALL INGREDIENTS, I
LIKE IT KINDA SOUPY, BUT JUST USE YOUR OWN JUDGMENT) (DON’T BUY THE “LITE”–
IT HAS NO TASTE—)
ADD–TO TASTE:
CELERY SEED—DILL WEED—CURRY POWDER—LEAF. MARJ.—BASIL LEAVES—PARSLEY FLAKES—
LEAF OREGANO—THYME—A SHAKE OF “ORIGINAL” MRS. DASH—A FEW SHAKES OF GARLIC POWDER–
MIX ALL IN A BOWL AND TOSS TO COVER.~~CHILL~~
THE CURRY POWDER GIVES IT “IT’S TASTE”…..I PUT CURRY POWDER IN MOST ALL MY
SALADS.—EGG–POTATO—MACARONI—TUNA–SALMON….I JUST ADD UNTIL I THINK
IT TASTES JUST RIGHT.
REALLY GOOD WITH RIBS–CHOPS—HAM—ANYTHING!!!
Southern Buttermilk Cornbread
1 1/2 cup fine cornmeal
1/2 cup flour
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 large eggs
1. Preheat oven to 450 degrees. Grease bottom and sides
of an 8″ square pan or equivalent cast iron skillet.
2. Stir all ingredients together until well mixed and pour into pan.
3. Bake 25-30 minutes until golden and toothpick inserted
in middle comes out clean.
Creamed Green Beans
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1 can green beans, drained
Directions:
1. In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
2. Blend the flour into the melted butter.
3. Add salt.
4. Cook over low heat, stirring, for 4 to 5 minutes.
5. Add the milk all at once and cook, stirring constantly,
until smooth and thickened.
6. Add green beans and heat through.
7. Serves 4.
Creamy Baked Corn Recipe
Ingredients
1 can (8-3/4 ounces) cream-style corn
8 saltines, crushed
1 tablespoon butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/4 cup 2% milk
Directions
In a small bowl, combine the corn, saltines, butter, salt and
pepper. Transfer to a shallow 2-cup baking dish coated
with cooking spray.
In a small bowl, whisk egg and milk; pour over corn mixture.
Bake, uncovered, at 350° for 40-45 minutes or until top is
golden brown. Yield: 2 servings.
Kielbasa and Cabbage
Ingredients:
6 slices bacon
1/4 cup water
2 tablespoons white sugar
1 onion, chopped
2 teaspoons minced garlic 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
3 teaspoons caraway seed
1 large head cabbage, cut into small
wedges
1 pound Polish kielbasa
Directions:
1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.
ENJOY!!
JOHN 3:16
Q: What’s a good source of Quick and Low Cal Veggie side dish recipes?
What’s a good source of Quick and Low Cal Veggie side dish recipes?
I’m on a diet and getting quickly bored of steamed this or that in the way of veggies. I need to find some tasty, quick, and low cal recipes for veggies so I can eat lots of them.
A: get a slow cooker out:2 potatoe,1 onion,1 bell pepper,2 carrots,4 beef boulyon cubes,garlic,chop all ingredeince,take 1/4 of any kind of meat,add 1/4 cup of your favorite dressing,add to pot,cook til tender ,cook on low all day til done,see this way u have your vegie’s ,small amount of meat too.try low calories salad dressings,in stead of frying try bake,grill,boiling to good 2.use low carolie salad dressing instead of other spices,like itlain,it has small peice of vegies in it.
Q: Simple tasty side dish recipes for Thanksgiving?
Hi, I’m looking for a good fairly easy to make recipe for Thanksgiving. If you have any recipes or have tried anything that you really liked (and know where I could find a recipe for it) post it here! :]
A: recipezaar.com
Q: Any good side dish recipes for the holidays?
What are your favorite side dishes, I want to bring something but I am sick of the stuff we usually make. Does any one have any thing that can be prepared the night before? I am making a broccoli salad but I want to make something interesting! Thanks so much
A: This is SO easy and everyone loves it.
Spinach Casserole
2 pkg frozen spinach
1 stick butter
Pep. farms stuffing mix
8 oz cream cheese
1 T onion
dash pepper
Thaw spinach in microwave, drain
Slightly saute onion until almost done
mix cream cheese, 1/2 stick melted butter
add onion, pepper, spinach-add to casserole dish
melt 1/2 stick butter and add to enough stuffing to cover casserole dish. Put on top of spinach.
Bake 325 until just brown, about 20 min-watch it.
YUM
Q: Recommend good Thanksgiving side-dish recipes?
I’m aware there are trillions of websites on recipes but I’m looking for something that’s good, that works, that others can recommend first-hand. It can be a potato, vegetable, dessert, salad, etc… just something that pickly people find hard to resist 
.
Thanks!
A: Green Bean Casserole
Categories: Vegetables Londontowne
Servings: 4
1 cn Green beans, french style 1 cn Cream of mushroom soup
1 cn Onion rings
In casserole dish mix beans and soup. Top with onion rings. Heat in
moderate oven for 20 minutes.
Q: Any good veggie side dish recipes to share for this Thanksgiving?
What’s your favorite?
ssrvj that is really hard to understand! not sure what your point is… I’m not a vegetarian!
A: Go to:
http://www.foodnetwork.com/food/et_hd_thanksgiving/text/0,1972,FOOD_9845_38052,00.html
Scroll down to “Vegetables”
My favorite is the brussel sprouts.
Q: Any good main dish or side dish pumpkin recipes?
I love pumpkin and have some great recipes for pumpkin pancakes, pumpkin cranberry bread and pumpkin cheesecake. I’d love to do more pumpkin recipes but more main entree or side dishes rather than sweets or desserts. Any ideas for some great ones? I have looked on www.allrecipes.com and I found a few that I may try but I’d like some that are tried and true. Thanks!
A: Hope you like some of these. Enjoy!!!
Pumpkin soup
INGREDIENTS
2 small sugar pumpkin
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons sour cream
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream
Pumpkin casserole
INGREDIENTS
1 (2 pound) pumpkin
1 large onion, finely chopped
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 eggs
3/4 cup milk
3/4 cup farmer’s cheese or ricotta cheese
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes, or until golden brown.
Pumpkin pie bars
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1/2 cup melted butter
3 eggs
3 cups pumpkin pie filling
2/3 cup milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9×13 inch pan.
Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9×13 inch pan.
Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.
Pumpkin swirl bread
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg, beaten
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water
DIRECTIONS
Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Pumpkin walnut cake
INGREDIENTS
1 (15 ounce) can canned pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 (18.25 ounce) package yellow cake mix
2 cups chopped walnuts
7/8 cup margarine, softened
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Pumpkin fudge
INGREDIENTS
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts (optional)
DIRECTIONS
Butter or grease one 8×8 inch pan.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
Q: Side-dish recipes with corn and refried beans?
I have a cooking project I have to do today, and you have to make Southwestern food. I already have a main course, dessert, and a salad, but I need a side-dish. I was thinking something with corn, refried beans, maybe tomates and green chillies? Does anybody have any recipies using any of the above ingredients?
Thanks!
A: Mexican Fried Corn
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 1/2 small green pepper, cut in thin rings
* 1/2 small red pepper, cut in thin rings
* 2 tablespoons chopped cilantro
* 1 green chili pepper, seeded and finely chopped
* 1 3/4 cups whole kernel corn
* 4 ounces mushrooms, sliced
* salt and black pepper
* 8 fresh cilantro stems, to garnish
Directions
Heat oil in a heavy skillet over medium heat.
Add onion, bell peppers, chopped cilantro and chile.
Cook 5 minutes, stirring occasionally or until soft.
Stir in corn, mushrooms, salt and pepper.
Cook 5 minutes, stirring occasionally.
Transfer to a warmed serving dish and garnish with cilantro.
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