Need help creating some new side dishes to complement you Thanksgiving meal? Shop Cheap recipe researcher Sheila Kern has found some gems, including the classic Green Bean Casserole. Enjoy and come back next week for the best holiday desserts.
Broccoli with Sesame Seeds and Dried Red Pepper
Yield: 4 servings
3 tablespoons sesame seeds
3/4 teaspoon kosher salt
3/4 teaspoon dried crushed red pepper
1 1/4 pounds broccoli, cut into florets
1 tablespoon toasted sesame oil
Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Set aside 1 tablespoon toasted sesame seeds. Place remaining sesame seeds in spice grinder. Add salt and 1/2 teaspoon crushed red pepper; grind coarsely. Set sesame-red pepper mixture aside.
Steam broccoli until crisp-tender, about 7 minutes. Transfer to large bowl. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4 teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture; toss to combine. Serve, passing remaining sesame-red pepper mixture separately.
Carrot Souffle With Pecan Topping
Yield: 6 - 8 servings
1 stick unsalted butter or pareve margarine, melted; plus 6 tablespoons softened; and more for greasing pan
2 pounds carrots, peeled
1 cup flour
1 cup sugar
1 teaspoon salt
4 large eggs
1 cup firmly packed light brown sugar
1 cup toasted chopped pecans
Preheat oven to 350 degrees. Grease a 7-by-11-inch casserole. In a large pot bring 8 cups water to a boil, add carrots and cook about 20 minutes, until carrots are soft. Drain and place carrots in a food processor with melted butter or margarine, 1/2 cup flour, the sugar, salt and eggs. Puree. Spoon carrot mixture into casserole.
To make topping, place softened butter or margarine, brown sugar, remaining 1/2 cup flour and pecans in a small bowl. Mix with your fingers. Sprinkle evenly over carrot mixture. Bake for about 45 minutes or until top is browned. Serve.
Classic Green Bean Casserole
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.
For Broccoli Casserole, substitute 4 cups cooked broccoli flowerets for the green beans.
For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
For Golden Green Bean Casserole, substitute Campbell's Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
Gruyere Scalloped Potatoes
Yield: 6 - 8 servings
4 large russet potatoes, peeled and sliced
2 cups shredded Gruyere cheese
3/4 cup cream
3/4 cup chicken broth
2 tbsp. Dijon mustard
2 tbsp. butter, melted
1-1/2 tbsp. flour
1/2 tsp. marjoram
1/2 tsp. dill
1/4 tsp. salt
Freshly ground pepper to taste
Place potatoes in a large pot with enough water to cover. Bring to a boil and cook for 5 to 7 minutes or until tender outside, but slightly firm inside. Drain well and set aside. Preheat oven to 375°F and butter an 8- or 9-inch glass baking dish. Place half of the potatoes in the dish and sprinkle with half of the cheese. Repeat layers. Whisk together remaining ingredients and pour over potatoes. Bake for 50 to 60 minutes or until potatoes are tender when pierced with a fork. (Tent loosely with foil if potatoes brown too quickly.)
Candied Sweet Potatoes
6 medium Sweet potatoes, cooked and sliced
1/2 cup dark corn syrup
1/4 cup brown sugar
1/4 cup butter or margarine
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Place sweet potato slices in a baking dish. Sprinkle potatoes with cinnamon and all-spice. Drizzle corn syrup and spread the brown sugar over the sweet potatoes in the baking dish. Add butter or margarine in pats on top of sweet potatoes. Place in 350 degree F. oven and cook for approximately 20-30 minutes. Potatoes should be basted several times with the syrup. Syrup should thicken. Remove from syrup and serve.
Smashed Sweet Potatoes
Recipe courtesy Barefoot Contessa Parties!, 2001, All rights reserved
Show: Barefoot Contessa Episode: The Holiday Meal
4 pounds sweet potatoes (about 6 large)
1/2 cup orange juice
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup light brown sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish.
Bake the potatoes for 20 to 30 minutes, until heated through.