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Cooking from Scratch - Side dish recipes!

Posted by on Dec. 8, 2008 at 1:15 PM
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Add your tried and true favorites!

by on Dec. 8, 2008 at 1:15 PM
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Replies (1-10):
by Group Owner on Dec. 8, 2008 at 1:48 PM

My kids request this one a LOT!

Oven Fried Potatoes:

6 medium sized russet potatoes

2 Tbsp. Parmesan cheese (optional)

1 tsp. salt

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp black pepper

4 Tbsp vegetable oil

Peel potatoes and cut them into 3/4 to 1 inch cubes.  Place them in a large resealable plastic bag.  Combine cheese and spices, add to potatoes, close bag and shake to coat.  Pour oil into a 9 x 13 pan and tilt pan to spread oil evenly.  Pour potatoes into pan and spread into a single layer.  Bake uncovered at 375 for 40 to 50 minutes. 

by on Dec. 8, 2008 at 1:53 PM

heres a asparagus recipe we to make when there in season.

Roasted Asparagus

about 2 pounds fresh asparagus
Good olive oil (ive even used canola)
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and,
 if they're thick, peel them. Place the asparagus on a
baking sheet, drizzle with olive oil, then toss
to coat the asparagus completely. Spread the
asparagus in a single layer and sprinkle
 liberally with salt and pepper. Roast the asparagus for 25
minutes, until tender but still crisp



by on Dec. 8, 2008 at 2:01 PM

this is my dhs favorite green salad recipe.

use any kind of lettuce, could be mixture or just one

cut up some tomatoes, thinly slice a red onion(as much as you think you'll need), cut in fours about 10 slices of pre packaged salami, grate about 1/4 c parm cheese, have some of your homemade croutons ready, and maybe an olive or two. dont forget the vinegar salad dressing. Note: swiss cheese cut into triangles and set around the bowl looks great and tastes great!

Red Wine Vinaigrette

1/2 cup red wine vinegar
3 tablespoons lemon juice
3 teaspoons honey
1 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With
the machine running, gradually blend in the oil


mix the lettuce, tomato, onion, salami, together, toss with a bit of salad dressing, sprinkle with cheese and croutons.



by on Jan. 12, 2009 at 5:45 PM

Homemade Cream Cheese

2 quarts milk (do not use low-fat or nonfat)

1/4 cup buttermilk

Heat milk in heavy large saucepan over low heat until lukewarm (about 90

to 100 degrees F.). Pour milk into large bowl. Stir in buttermilk. Cover

with kitchen towel. Let stand at room temperature until mixture has

formed a soft curd that resembles yogurt, about 24 hours.

Line large colander with clean muslin cloth. Set colander into sink.

Pour in milk mixture and let drain 10 minutes. Fold cloth over curd to

cover. Set colander on rack in deep bowl. Enclose bowl and colander in

large plastic bag. Refrigerate until thick cheese forms, draining off

liquid after 8 hours, about 24 hours. Transfer cheese to small

container. Cover and store in refrigerator up to 4 days.

Makes about 2 cups (Running a Household-Owner)    (Household Tips and Shortcuts- owner) (Homesteading, Self-Sufficiency and Off grid living) (Mom's Country Cabin)


by on Dec. 29, 2009 at 7:37 PM

Macaroni and Cheese

Elbow noodles

Velveeta cheese- cubed


I do not measure, I just cook the noodles then add some cubed cheese, and, I just stir adding milk as needed until it is the consistency that I like. Add salt and pepper, serve!!

by Group Owner on Mar. 15, 2010 at 6:24 PM

BEST Macaroni & Cheese


  • 2 1/4 cups elbow macaroni (for a thicker texture increase the pasta to 2-1/2 cups or a little more, I used 3 cups)
  • 4 tablespoons butter (additional 2 tablespoons to mix with cooked pasta)
  • 2 large garlic cloves, minced garlic (optional if you are a garlic lover then add in)
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 tablespoons flour
  • 3 cups half-and-half cream (or use milk or 1-1/2 cups each, I also use 1 12 oz. can evaporated milk and 1 1/2 c. milk)
  • 1 1/2 cups old shredded cheddar cheese
  • 1 (16 ounce) package Velveeta cheese (cut into small cubes)
  • salt & freshly ground black pepper (to taste)
  • 1/2 cup grated parmesan cheese (optional)


Preheat oven to 350 degrees F.  Grease a medium casserole dish.  Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta) drain but do not rinse.  Place in a bowl and mix with 2 tablespoons butter to prevent sticking; set aside.  Melt 4 tablespoons (1/4 cup) butter in a large saucepan over medium heat.  Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3-4 minutes.   Add in flour and stir for 1 minute.  Slowly add cream and cook stirring constantly over medium until bubbly and thickened.  Reduce heat and add in both cheeses; mix until melted and smooth. Season with salt and black pepper to taste.  Add in the cooked pasta and toss to combine.  Transfer to baking dish.  Sprinkle with Parmesan cheese.  Bake 350 degrees F for about 20-25 minutes.
by Group Owner on May. 13, 2012 at 4:45 PM

Copycat KFC Macaroni Salad (from

  • 16 oz. dry elbow macaroni, cooked, drained and cooled
  • 2 Tbsp. instant minced dry onion
  • 2/3 c. chopped celery
  • 2/3 c. chopped sweet pickles (I use drained sweet pickle relish)
  • 2 Tbsp. chopped pimento (optional)
  • 1/2 tomato, seeded and chopped


  • 1/2 c. sour cream or plain yogurt
  • 1 - 1 1/2 c. Miracle Whip
  • 2 Tbsp. prepared mustard
  • 3 Tbsp. sugar (I cut this down to 1 Tbsp.)
  • 1 tsp. onion salt
  • 1/2 tsp. black pepper

Combine dressing ingredients and set aside. Combine rest of ingredients in large bowl and stir in dressing until well mixed. Chill before serving. Store in refrigerator.

by Group Owner on May. 13, 2012 at 4:45 PM

Potato Cheese Casserole

  • 10 or 12 baking potatoes
  • 1 lb. Velveeta cheese
  • 1 large onion, chopped
  • 1 c. mayonnaise
  • cooked bacon bits (optional)
  • sliced stuffed green olives (optional)
  • paprika

Boil or bake potatoes until tender; cool, peel and cube. Cut cheese into cubes. Mix potatoes, cheese, onion and mayonnaise. Place in casserole dish. Top with bacon and olives. Sprinkle with paprika. Bake at 325 for 1 hour.

by Group Owner on May. 13, 2012 at 4:45 PM
  • Sweet potato, bacon & egg salad

    • 3 cups sweet potatoes, cubed, cooked, drained and cooled
    • 4 eggs, hard boiled, peeled, and chopped
    • 8 to 12 slices bacon, diced and cooked
    • 1/2 c. mayo or Miracle Whip (more may be added to taste)
    • 2 tsp. dried dill weed

    Combine all ingredients.  Chill before serving.

by Group Owner on May. 13, 2012 at 4:45 PM

Baked Beans

  • 1 lb. dry navy beans (I've also used black-eye peas or great northern beans)
  • 6 cups water
  • 1 small onion, chopped
  • 3/4 c. ketchup
  • 3/4 c. brown sugar
  • 3/4 - 1 c. water
  • 1 tsp. dry mustard
  • 2 Tbsp. molasses
  • 1 tsp. salt

Soak beans in water overnight in large pot. Bring to a boil, reduce heat, simmer until soft, about 1 1/2 hours. Drain and discard water. Mix together all ingredients in crock pot. Cover and cook on low 10 to 12 hours.

Note: I often soak the beans the day before, cook them and then cook in crock pot overnight.

Note: I sometimes add sliced hot dogs or ham to the mixture. When I do this I reduce the salt to 1/2 tsp.

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