A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade, such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties with Middle Eastern dishes).
When used as an adjective qualifying the name of a dish, the term “side” usually refers to a smaller portion served as a side dish, rather than a larger, main dish-sized serving. For example, a “side salad” usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entrée salad.
A typical American meal with a meat-based main dish might include one vegetable side dish, sometimes in the form of a salad, and one starch side dish, such as bread, potatoes, rice, or pasta.
Some common side dishes include:
Dinner rolls or other breads
French fries or steak fries
Macaroni and cheese
Salad (often a “side” salad)
This stuff shells recipe is a nice autumn dish when winter squash is plentiful and cheap. Although you could eat it anytime since butternut squash is usually available in the market year-round in the United States.
This is a nice compact recipe which makes
a nice main dish, and actually could almost be thought of like a casserole.
This stuff shells and associated ingredients has a little bit everything in it
and makes a well-rounded dish. It could
also be used for a side dish if you were entertaining a small group or to
accompany your holiday main dish.
Butternut Squash Stuffed Shells Ingredients
lean pork sausage 225
gr pork sausage
1/2 butternut squash, peeled and cubed 400 gr butternut squash
1/4 cup milk 60
1 cup spinach 1
2 cloves garlic, chopped 2 cloves garlic
5-6 pcs jumbo shells, cooked 5-6 pcs jumbo shells
1 egg, beaten (only use half) 1 egg
2 tbsp ricotta 30
1/4 cup parmesan, shredded 25 gr parmesan
1 tbsp dry parsley 1 tbsp
1 tsp chili flakes
(optional) 1 tsp
Pinch of salt
Pinch of pepper
Butternut Squash Stuffed Shells
Preheat the oven to 350 F
drizzle butternut squash cubes with canola oil, gently toss until coated and spread evenly in a baking pan, place the baking pan in the oven for 30 minutes or until just starting to lightly brown
While the squash is cooking, cook sausage over medium heat in a medium skillet or non-stick pan. When sausage turning brown, add spinach and garlic. Add salt and pepper if desired. Cook until spinach is lightly wilted then remove from heat and set aside.
Cook shells according to package directions until al dent—don’t overcook the shells. Place in cold water to stop cooking. Drain.
Once the squash is cooked, place the cubes in a food processor or blender along with milk, salt, and pepper. Pulse until squash is pureed. Pour into a 6×6 baking dish.
In mixing bowl, mix ricotta, parmesan, and egg until well-combined. Add dry parsley, chili flakes, and sausage mixture into ricotta and mix until evenly distributed.
Fill cooked jumbo shells with 2 tablespoons of sausage mixture. Arrange shells in butternut squash sauce in the baking dish. Top with more parmesan.
Bake for 30 minutes. Serve immediately.
Makes two servings
This recipe can be made with other winter squash or pumpkin depending on what you have readily available or happens to be cheap in the market place. If you’re going to use an alternative squash, try to pick one which is richly flavored and has a dark orange flesh on the inside.
table is and better for being grace graced with some fresh bread. These dinner
rolls are tasty and allow your family and guests to help themselves.
Additionally, they make an excellent side dish for holiday meals.
Corn Bread Dinner Roll Ingredients
cups of milk
cup yellow cornmeal
tablespoon of instant yeast, dissolve in warm water
cup of canola oil
tablespoons of honey
teaspoon of salt (optional)
cups all-purpose flour
Corn Bread Dinner Roll Directions
In a saucepan over medium-high heat simmer the milk for 2 minutes.
Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
Mix well to combine everything.
Add the salt and 2 eggs. Mix again.
Little by little add the flour until a soft dough forms.
Knead the dough for 5 minutes.
Transfer the dough to a greased bowl and cover.
Reserve for about 3 hours so that the dough will double in size.
Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.
Preheat the oven to 375 ˚F.
In a small bowl add 1 egg and mix with a fork.
Brush the top of the rolls with egg and sprinkle cornmeal.
Bread pudding has been around a very long time. I have cooks books going back to 1901 with some
variation of the recipe. And no wonder,
this is a really simple and tasty dessert for the cooler months of the year and
makes a nice holiday side dish or dessert, as well.
1-1/2 cups day-old or toasted white bread cubes (2 slices)
2 eggs (Large or Jumbo)
1 cup whole milk
1/4 cup golden raisins (optional)
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon unsalted butter (cut in small cubes)
Divide bread, raisins, and butter
between two greased 8 or 10 oz. Ramekins and set aside.
In a small mixing bowl, whip together eggs, milk,
sugar, cinnamon, and nutmeg.
Pour in equal amounts over filling in both ramekins.
Bake, uncovered, at 350o F for 40-45
minutes or until a knife inserted in the center comes out clean.
Allow bread puddings to cool and serve warm or room
whether working with the
spaghetti squash from your garden or recently purchased from the store this
recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses
only the stovetop and the microwave it doesn’t add a lot of heat to the house,
so, it can be a year-round family favorite.
1 onion diсеd
1 tsp. оlivе oil
1 plum tomato, seeded and diсеd
1 сuр tomato sauce
¾ tѕр.. orеgano
½ tѕр. salt
¼ tѕр. рерреr
1 lаrgе spaghetti squash, about 5 pounds
¼ сuр Parmesan cheese
In a nonstick ѕkillеt, sauté onion in оil until
tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30
Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and
rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking,
leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for
8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
Sсrаре out flesh and рlасе in an lаrgе mixing
bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions
and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the
spaghetti squash out and apply on a platter and cover it with a tomato sauce
making the Parmesan available for each to serve their own when they take their
This Mexican-style rice, fire recipe is one we typically
prepare on the weekends and use as a side dish in our weekday lunches. However,
we frequently use on the site for dinner as well. Find the recipe easy to fix
and because we are not terribly fond of tomatoes sauce or tomato paste we have
reduced the total amount of tomato paste you might see in some other recipes.
Mexican Style Riced Cauliflower Ingredients
2 pounds of rice cauliflower (fresh or frozen)
1 tablespoon chili powder
1 tablespoon sun-dried tomato paste or regular
1 teaspoon paprika
4 cloves garlic finely minced
1/2 teaspoon of cumin powder
½ teaspoon white pepper
2 tablespoons sesame seed oil or olive oil
1 cup diced carrots
½ cup diced onion
1 small chili pepper minced (optional)
1 14 ounce can of kidney beans (optional)
1 cup baby or petite peas (fresh or frozen)
¼ cup minced
Mexican Style Riced
first, gather all your ingredients
clean and dice your carrots onions and other
vegetables you may use
open drain and rinse your kidney beans and allow
them to drain as dry as possible
in a large nonstick pan add your oil and for
heat on medium setting
once hot but not smoking, add carrots and cook
for a couple of minutes and tell nearly tender
add onions and cook until translucent
add cauliflower and cook for two minutes and
Terrell thought throughout
add all other spices and ingredients except the
baby peas, kidney beans, and cilantro
heat for another couple of minutes during until
all ingredients are well combined. At
this point, the cooking cauliflower rice should have a reddish color.
Cook for two more minutes, add baby peas, kidney
beans, and cilantro stir thoroughly turn off the heat and remove from burner.
At this point, you may serve hot as a dinner
side or allow the cauliflower to cool off and stored in a refrigerator for use
at a later time.
I usually add a couple of teaspoons of sodium
free chicken bouillon, but this is a strictly optional item, and I don’t always
add the bouillon.
When working with frozen rice cauliflower, I
typically cook each pound separately for about three minutes each to the point
that they are not frozen any longer before beginning.
While adding the kidney beans is strictly optional,
it does bring up the protein level of the riced cauliflower some, and it adds character.
I frequently use frozen peas, but I do rinse
them in some cool water and allow them to dry, before adding them to the
Adding chili is purely optional; however, we
typically add some finely chopped poblano pepper, or half heat jalapeno, or my
wife’s favorite a small Sereno chili.