sidedish

No kneading required for these focaccia rolls! The long, overnight fermentation develops the gluten with no effort from you!&nbsp;

No-Knead Focaccia Rolls

all-purpose flour (0.59)

salt (0.05)

tsp instant yeast (0.02)

water (0.00)

olive oil (0.24)

Tbsp Italian seasoning (0.30)

The day before (about 18 hours ahead of time) combine the flour, salt, and yeast in a large bowl. Stir until well mixed. Add the water, starting with 1.5 cups, and add a little more at a time until the flour forms a cohesive, wet ball. There should not be any dry flour left on the bottom of the bowl. The total amount of water you’ll need will vary, but should be between 1.5 to 2 cups. See the photos below for more info.

Loosely cover the bowl with plastic wrap and let it sit at room temperature for 16-18 hours to ferment.

After 16-18 hours, the dough will look like a large, bubbly mass. Sprinkle with enough flour to be able to scrape it out of the bowl without it sticking to your hands. Place the dough on a well floured surface. Cut the dough into 12 pieces. Shape each piece into a small ball. The dough will be quite wet, floppy, and sticky, so sprinkle liberally with flour as you work.

Place the rolls on a baking sheet covered in foil and lightly sprayed with non-stick spray (I used two baking sheets). Brush the top of each lightly with olive oil. Sprinkle the Italian seasoning over top. Let rise for 30 minutes to one hour or until doubled in size.

While the rolls are still rising, preheat the oven to 425 degrees. Once it is fully preheated, place the rolls in the oven and bake until the surface is a light golden brown (about 25 minutes). Serve warm!

https://embed.mediavine.com/videos/at7im9br7sejw9wtsuqh

No kneading required for these focaccia rolls! The long, overnight fermentation develops the gluten with no effort from you!

Jiffy Corn Muffin Mix is a wonderful treat. Cornbread is a delicious side at any meal. If you're from the South, it's on the table at most meals. It's that good. But, I've made it plenty of times when it turns out dry and crumbly. There's nothing worse than spending time baking cornbread only to have it turn out dry. This recipe solves that. You'll have the most moist Jiffy Cornbread around.

What Can I Do To Make Jiffy Cornbread More Moist?

eggs

milk

sour cream

vegetable oil

Tbsp. sugar (optional)

Add the Jiffy Corn Muffin Mixes to a...

Add the Jiffy Corn Muffin Mixes to a large bowl.

Add the eggs, milk, sour cream, vegetable oil,...

Add the eggs, milk, sour cream, vegetable oil, and sugar.

Mix all of the ingredients together.

Pour into a greased 9" x 9" casserole...

Pour into a greased 9" x 9" casserole dish.

Bake for 25-30 minutes, or until cake tester...

Bake for 25-30 minutes, or until cake tester comes out clean.

https://mediavine-res.cloudinary.com/video/upload/j8spw0ggp7nzdbfeczxt.mp4

Boil 4 tomatoes, remove the skin and chop finely. Roast 1 capsicum, remove the black layer and chop finely.. Finely chop 1 onion. Add all this in a bowl. . Add 1 tbsp chilli vinegar, 2 tsp sugar and salt as required.

Salsa

onion

green bell pepper

tomatoes

tsp sugar

tsp vinegar

Salsa | Salsa Dip | How to make Salsa Dip

This Shrimp &amp; Sesame Soba Noodle Salad makes perfect quick and easy meal! Healthy noodles are tossed in a garlic sesame sauce and mixed with fresh shrimp!

Shrimp & Sesame Soba Noodle Salad

soba noodles

soy sauce

tsp. rice vinegar

Tbsp. sesame oil

black pepper

Tbsp. sugar

Tbsp. canola oil (plus 2 tsp. to cook the shrimp)

green onions; sliced into 1/4 inch pieces

Tbsp. sesame seeds

/2 tsp. crushed garlic

salt

Bring a large pot of salted water to a boil and cook the soba noodles until al dente, according to package. Be sure to NOT overcook them. Drain the  noodles and rinse under cold water until all starch is removed and noodles are not sticky.

In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, black pepper, and sugar. Set aside.

Heat a large skillet or frying pan on medium and add the canola oil and heat until shimmering. Add chopped green onions and stir for about 30 seconds until fragrant.

Add the sesame soy sauce mixture and stir until combined. Cook for about 30 seconds and then toss the noodles into the mixture. Stir until all of the noodles are evenly coated. Add in the sesame seeds and stir. Remove from heat and set aside.

To cook the shrimp, heat a frying pan on medium and coat with 2 teaspoons of canola oil and crushed garlic. Add the shrimp and sprinkle salt on top. Cook shrimp for about 3-4 minutes on each side until pink.

Once the shrimp is cooked, add to the noodles and toss. Season to taste with salt and pepper and add more sesame seeds as desired.

Easy Oil-Free Healthy Squash &amp; Quinoa Salad that can be done in under 20 minutes, or even less if you already have the quinoa cooked!

Easy Oil-Free Healthy Squash & Quinoa Salad

butternut squash peeld and chopped (about 2 cups 250 grams)

zucchini chopped (about 2 cups 250 grams)

190 grams cooked quinoa

lemon juice

lemon zest

smoked paprika

dill

red pepper flakes

Salt + pepper

pine nuts to sprinkle optional

Preheat the oven to 350F/180C.

Place the peeled and cubed butternut squash together with the diced zucchini and bake in the oven for 25 min, or until cooked.

Add quinoa, butternut, and zucchini to a skillet and cook for another minute or so until everything is warm.

Whisk together the lemon juice, zest, dill, paprika, and red pepper flakes in a small bowl.

Either transfer this mixture to a bowl or leave in the skillet and add the dressing and pine nuts/pumpkin seeds. Toss to combine, taste, and adjust salt and pepper as needed.

Serve warm or cool in the fridge for 30 minutes.

Jiffy Cornbread with Creamed Corn is a staple on most dinner tables in the South. The recipe makes a moist Jiffy cornbread side dish–one that you will want to eat over and over again.

Jiffy Cornbread with Creamed Corn

(1 stick) butter (melted)

(15.25 oz.) creamed corn

(15.25 oz) whole kernel corn

Melt the butter and add to a medium-sized...

Melt the butter and add to a medium-sized bowl.

Drain the juice off of the whole kernel...

Drain the juice off of the whole kernel corn.

Add the can of creamed corn and whole...

Add the can of creamed corn and whole kernel corn. Mix everything together.

Add both boxes of Jiffy Corn Muffin Mix...

Add both boxes of Jiffy Corn Muffin Mix and mix well.

Add the sugar and mix well. (optional)

Add the sour cream and mix well.

Bake for 50-55 minutes until top is golden...

Bake for 50-55 minutes until top is golden brown and knife comes out mostly clean in the center.

https://mediavine-res.cloudinary.com/video/upload/ihmsuciwnsj2wmrfeqpc.mp4

Jiffy Cornbread with Creamed Corn is a staple on most dinner tables in the South. The recipe makes a moist Jiffy cornbread side dish–one that you will want to eat over and over again. Ukulele by Bensound.com

FacebookTweetPinYummly We are making crispy lamb meatballs with chickpeas and eggplant 🍆 today! &nbsp; Served with a yogurt dipping sauce and pita&hellip;

Crispy Lamb Meatballs with Chickpeas and Eggplant

lemon

Crispy Chicken Wings in the oven. This wings are healthier than the deep fried ones so you don&#x27;t have to feel guilty eating them.

Crispy Baked Wings

Chicken Wing

Baking Powder

Garlic Powder

Onion Powder

Paprika

Salt

to taste Ground Black Pepper

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, toss the Chicken Wing (2 pound) with Baking Powder (1 tablespoon), Paprika (1 teaspoon), Garlic Powder (2 teaspoon), Onion Powder (2 teaspoon) and Salt (to taste) and Ground Black Pepper (to taste). Place wings on the rack in single layer and cook for 50-60 minutes until brown and crispy.

Take wings out and let rest 5 minutes. Toss in your favorite sauce and serve right away.

Shrimp Tempura is one of the most popular appetizers in any Japanese restaurant. This recipe uses panko breadcrumbs instead of the traditional wet batter to stay crispy longer. Please note that this specific recipe is only for shrimp and not for vegetables.

Shrimp Tempura

Shrimp

All-Purpose Flour

Panko Breadcrumbs

to taste Cooking Oil

Water

Dashi Stock Granules

Soy Sauce

Mirin

Sugar

Daikon

Scallion

Tempura Sauce: combine Water (3/4 cup), Dashi Stock Granules (1/2 tablespoon), Soy Sauce (3 tablespoon), Mirin (2 tablespoon), Granulated Sugar (1/2 teaspoon) in a small saucepan.

Prepare the Shrimp (10). Make 4 -5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat dry with paper towel.

Heat up enough Cooking Oil (to taste) for deep-frying in a pot.

Dredge the peeled shrimps in All-Purpose Flour (1 cup) then dip it in Egg (2) then cover it in Panko Breadcrumbs (1 1/2 cup). Do so to all the peeled shrimps.

Fry each shrimp until golden brown. Serve Shrimp Tempura with dipping sauce, Scallion (1 tablespoon), and Daikon (1/2 tablespoon) on the side.

This yummy Spanish Rice is flavorful and quick to make, perfect for a weeknight dinner!

Spanish Rice (Inspired by Rice A Roni)

Butter

Angel Hair Pasta

White Rice

Onion

Black Pepper

Cumin

Garlic

Goya® Sazon con Culantro y Achiote

Chicken Bouillon Cube

Frozen Peas and Carrots

Into a pot, add Butter (4 tablespoon). Once hot, add Angel Hair Pasta (1 cup). Cook, stirring, until pasta is browned.

Add White Rice (1 cup). Cook, stirring constantly, until rice begins to brown slightly.

Add Onion (1), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Ground Cumin (1/4 teaspoon). Mix well.

Add Garlic (1 tablespoon), Goya® Sazon con Culantro y Achiote (2 package), and Chicken Bouillon Cube (1).

Add Water (3 cup) and Frozen Peas and Carrots (2/3 cup). Bring to a boil, then turn heat to low. Cover and cook for 18 minutes, or until the water is evaporated.

Give it a stir. Allow dish to sit, covered, for 10 minutes before serving.

https://d1chloy9gc82l9.cloudfront.net/video/685a227c-3d06-46f1-a8fa-67aa872533dd.mp4

My friend Kim brought this over for Friendsgiving Dinner and it was a huge hit! She told me that she got the recipe from The Silver Palate cookbook and I felt a wave of nostalgia. I used that cookbook so much in the 80s and 90s and I loved it! Somehow, I lost that book an my moves around, so I'm grateful to Kim for reminding me. The recipe feels fresh and filling, and is a great dish to serve at home or at a pot luck.

Silver Palate Wild Rice Salad

Wild Rice

Vegetable or Chicken Stock

tsp Black Pepper

Orange, Zest and Juice

Olive Oil

Mint, chopped

bunch, green onions, chopped

Pecans, chopped or halves

Fruit, Raisins, Cherries, Apricots, or Cranberries

This is one terrific way to serve broccoli, whether it be for dinner or a special occasion, you'll love this dish!&nbsp; Broccoli Gratin, it's what's for dinner,&nbsp; Enjoy!

Broccoli Gratin

butter

Tablespoons flour

Black pepper

broccoli florets (about 4 heads)

cheddar cheese (grated)

bread crumbs

Preheat your oven to 450 degrees.  Butter an 8x8 baking dish.

Steam the florets until crisp tender, about 5 minutes. Set aside.

Melt 1 Tablespoon butter in a skillet .  Add the bread crumbs, stir the crumbs over medium -high heat until golden brown. Remove from the skillet. Set aside.

In a heavy metal saucepan melt 3 tablespoons butter over medium heat.  Add the flour, whisk  until smooth, cook for one minute.  Add the milk and salt to the pan,bring the mixture to a boil while continuing to whisk.  Reduce the heat, simmer and stir until it thickens, about 10 minutes.  Season with pepper.  Remove from heat.

Place the florets in the buttered baking dish.  Sprinkle half the grated cheese over the broccoli, Pour the sauce over the cheese and broccoli.  Sprinkle the remaining grated cheese on top.  Spread the bread crumbs evenly over all.

Place your oven rack in the middle of the oven.  Bake at 450 degrees for 20 minutes or until lightly browned and bubbly.

A simple, and simply delicious, way to enjoy your favorite steel cut oats: as a nutty, risotto-like pilaf! Made with only 4 ingredients (plus water & salt) , it is healthy, fast (soak the oats ahead of time), vegan, gluten-free, and endlessly variable.

Steel Cut Oats Pilaf {4 ingredients, vegan, gluten-free}

(176 g) steel cut oats (certified gluten-free, as needed)

water

yellow onion, chopped

herbes

fine sea salt

parsley

Eggplant Kimchi, Gaji Kimchi

chinese eggplant/long asian eggplant (about 1lb 9 ounces)

tbsp strained liquid from eggplant

tbsp Korean soy sauce

mirin

tbsp sesame oil

tbsp gochugaru/red chili pepper flake

tbsp sesame seeds

ginger

garlic

Korean green pepper (finely diced)

scallion (finely chopped)

perilla leaves (finely chopped)

Chop eggplants into 2&quot; long segments, then chop them in half lengthwise.

Boil water and lay the steaming tray on top.

Lay the eggplant skin side down on the steaming tray. Steam in low-med heat for 8-10 min or until chopstick can poke easily.

Carefully place the cooked eggplant onto a strainer with a bowl underneath and let it cool for about 10 min.  Poke the eggplant with chopstick in the middle, split in half, lengthwise. Repeat on all eggplants.  Let the eggplants rest on the strainer for another 10 min.

In a big bowl, combine all the sauce ingredients and mix well. Take the strained liquid from the eggplant and add it to the sauce mixture. Mix well. (The strained liquid will be somewhat thick, measuring around 4Tbsp.)

Place the eggplant into the mixing bowl and pour the sauce mixture on top.  Gently toss with spoon until sauce is mixed well. Sprinkle with sesame seeds on top, optional.

Top 16 sidedish recipes from across the web

The most viewed sidedish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No-Knead Focaccia Rolls

What Can I Do To Make Jiffy Cornbre...

Salsa

Salsa | Salsa Dip | How to make Sal...

Shrimp & Sesame Soba Noodle Salad

Easy Oil-Free Healthy Squash & Quin...

Jiffy Cornbread with Creamed Corn

Crispy Lamb Meatballs with Chickpea...

Crispy Baked Wings

Shrimp Tempura

Spanish Rice (Inspired by Rice A Ro...

Silver Palate Wild Rice Salad

Broccoli Gratin

Steel Cut Oats Pilaf {4 ingredients...

Eggplant Kimchi, Gaji Kimchi

Roasted Brussels Sprouts and Butter...

Top 16 sidedish recipes from across the web

The most viewed sidedish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Knead Focaccia Rolls

What Can I Do To Make Jiffy Cornbre...

Salsa

Salsa | Salsa Dip | How to make Sal...

Shrimp & Sesame Soba Noodle Salad

Easy Oil-Free Healthy Squash & Quin...

Jiffy Cornbread with Creamed Corn

Crispy Lamb Meatballs with Chickpea...

Crispy Baked Wings

Shrimp Tempura

Spanish Rice (Inspired by Rice A Ro...

Silver Palate Wild Rice Salad

Broccoli Gratin

Steel Cut Oats Pilaf {4 ingredients...

Eggplant Kimchi, Gaji Kimchi

Roasted Brussels Sprouts and Butter...

The most viewed sidedish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine