Delicious Recipes For Quick and Easy Side Dishes

VARIGATED POTATO LATKES 
1 large russet potatoes, peeled, grated or shredded 
1 medium zucchini, grated 
1 medium carrot, peeled and grated 
1/2 small onion, grated 
2 eggs, lightly beaten 
1/3 cup panko bread crumbs 
1 tbsp green onion, including tops, sliced thin 
1/2 tsp salt 
1/2 tsp freshly ground black pepper 
canola oil for frying

Roll the grated vegetables in two kitchen towels stacked together to absorb any moisture. Squeeze out as much moisture as possible.

In a large mixing bowl, combine the vegetable mixture with the eggs, bread crumbs, green onion, salt, and pepper. Using your hands, mix until very well combined.

In a large and deep frying pan, pour the oil 1/4-inch deep and heat over medium heat until hot. Use your hands to form mixture into golf ball sized balls. Using a large slotted spoon, drop balls into the hot oil a few at a time. Smash each ball into about a 4-inch circle, spaced far enough apart for the oil to flow between them. Cook, turning only once, until golden brown on each side. This should take about a total of 5 minutes per latke. Drain latkes on paper towels. Repeat until all are done. You should have about 12 latkes.

Serve with applesauce or sour cream, or mustard.

HONEY-BAKED ONIONS 
6 medium yellow onions 
1/4 cup honey 
2 tbsp butter, cut into pieces 
2 tbsp chopped parsley

Peel the onions and cut in half crosswise. Arrange the halves in a single layer in a 7 x 11-inch baking dish. Pour the honey evenly over the onions and dot with the butter.

Cover loosely with waxed paper or plastic wrap and microwave on high for 8 to 10 minutes or until the onions are tender. Baste with the pan juices twice during the cooking time.

Garnish with the chopped parsley and let stand for 3 minutes.

Yield: 12 servings.

SKILLET ACORN SQUASH 
1 large acorn squash approximately 2 lbs 
1/2 cup apple juice 
1 tbsp butter 
1/4 tsp cinnamon

Trim the ends off the squash then stand the squash on end and cut half lengthwise. Remove the seeds and discard along with the fibers. Cut each half crosswise into 1/2-inch thick slices.

In a 12-inch nonstick skillet combine the juice, butter, and cinnamon mixing together well. Add the squash. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Turn slices, replace cover and cook an additional 5 to 10 minutes until the squash is tender.

Yield: 4 servings

Fish Recipes –

Fish With Mustard Sauce

For The Fish
4 cup water
1/2 lemon sliced
2 bay leaves
1 medium onion peeled
1 tbsp salt
6-7 peppercorns
2 lbs of any firm white fish.
1 cup shredded carrot
Method:
In a big pan or skillet mix the water, salt, carrot, onion, bay leaves and peppercorns. Bring the water to boil in high heat. Reduce the temperature and add the fillet.The fish will throw out water. Cover the entire skillet and wait for ten minutes, turn the other end and wait for 5 minutes. Keep the liquid that comes out from the fish as we will need it for the mustard sauce. Now place the fish on a warm plate and cover it with aluminum 
foil.


For the Mustard Sauce
2 tbsp flour
2 tbsp butter
3 tbsp mustard paste
salt to taste
fish stock
2 tbsp fat free half and half


Procedure:
Melt the butter in a pan and add the flour in a sprinkled manner, then stir it, do it till 2 tbsp flour has completely dissolved in the butter. Now add salt, sugar, the fish stock and mustard. Stir in medium heat till all the ingredients mix well. Add the half and half for a creamy and saucy texture.
In a white plate add the sauce, place the fish and add a little more sauce on it. If you like spicy add more mustard.
Add a salad and wine to make your meal for the evening is ready.
When you serve the food in a designed manner and the presentation is huge then you will find that you appetite for eating the food has increased. Try new ways to attract people to food that they do not love. This recipe is an essential German recipe that will help you to understand German food a lit bit. Enjoy reading this article and keep on trying with new ways of cooking fish

FRUIT BREAD

1/2 cup canola oil
3/4 cup granulated sugar
2 eggs
1/2 tsp almond extract
1/2 cup mashed banana
1 can (11-oz) mandarin oranges,drained and chopped
1 1/2 tsp grated orange rind
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup flaked coconut
Preheat oven to 325 degrees.
Grease and lightly flour a 9-inch loaf pan; set aside.
In a mixer bowl combine the canola oil and sugar beating until smooth. Add the eggs one at a time. Beat well after each one. Add th almond extract, mashed banana, mandarin oranges, and the orange rind mixing well.
With a wooden spoon stir in the flours, baking powder, baking soda, and coconut.
Pour the mixture into the prepared pan and bake at 325 degrees for 55 minutes or until a wooden toothpick inserted in the center comes out clean. Remove to a wire rack to cook. Loosen from pan and remove. Cool completely on the wire rack.

BREAKFAST ROLL WREATH

This breakfast roll wreath is decorated with cherries, both red and green. 1/4 cup chopped pecans 

2 tbsp sugar
2 tsp cinnamon
2 3/4 cups baking mix (I use Bisquick)
2 tbsp sugar
2/3 cup milk
1 tbsp butter, softened
3/4 cup powdered sugar
1/4 tsp almond extract
3 to 4 tsp milk
red and green colored cherries for garnish, if desired
Preheat oven to 400 degrees.
Mix the pecans, 2 tablespoons sugar, and cinnamon in a small bowl; set aside.
In a mixer bowl combine the baking mix, 2 tablespoons sugar, and 2/3 cup milk. Beat mixture for 30 seconds to form a soft dough. On a surface that has been dusted with additional baking mix, for the mixture into a ball and coat well. Knead dough 10 times.
Roll the dough into a rectangle 9 x 15-inches in size. Spread the butter over the dough and sprinkle with the pecan mixture. Roll up jelly roll style from the long side and seal the edge. Cut roll into 12 equal slices. Place in a circle around the edge of the prepared baking pan, pressing in gently to make fit.
Bake ring for approximately 25 minutes at 400 degrees or until golden brown. Allow to cool in pan for 10 minutes then remove to a serving plate.
Mix the powdered sugar, almond extract and 3 tablespoons of milk in a small bowl. Add more of the milk as needed to make of drizzle consistency. Drizzle over the warm rolls. Garnish with the cherries, if desired.

Simple Vegetable Juices:

This is one of the most basic vegetable juice recipes you can use. It is tasty and citrusy; the sweetness is provided by the carrots and a slight bitterness comes courtesy of the greens.
To make: Put 1 lb. of peeled, large carrots into the juicer and pour 1/2 cup of lemon juice. Add a handful of your favorite leafy green vegetable and juice. Serve immediately.
Note: to add sweetness, taste and aroma, try adding one apple, cored but unpeeled.


Carrot Combo:
Carrots are rich in beta-carotene and are naturally sweet. Many vegetable juice recipes also use carrots as an
ingredient.
To make: Put 2 carrots, 2 stalks of celery, 2 medium-sized cucumbers, a one-inch piece of peeled fresh ginger, about half a cup of parsley and half an apple, cored but unpeeled into a juicer. Serve fresh or chilled.
Note: this recipe is quite refreshing and is excellent for mornings when you want to feel alert and active. If you prefer a citrusy version, replace the apple with a sliced orange, lemon or lime.
Spiced Tomato Juice:
Tomatoes are an excellent source of lycopene and vitamins. Choose ripe ones for added sweetness.
To make: Chop enough tomatoes to make 3 cups and put into the juicer. Add 1 cucumber, 1 stalk of celery, a dash of white pepper and a dash of cayenne pepper. Serve.
Note: for a spicier blend, add 1 red bell pepper, 1/4 onion, some basil and oregano.


Yummy Green Juice:
The body of this recipe is the green apple, a rich source of fiber, vitamins C, A, B6, riboflavin, iron, calcium, potassium, zinc, manganese and copper.
To make: Use 1 cup of chopped green apples, 1/4 cup of celery and 1/2 cup of broccoli. Add 1/8 cup of parsley and 1/4 cup of celery, turn the juicer on and serve.
Note: this is a green (literally) recipe that is tasty on its own but if you prefer it cold, you may pour it into a glass filled a quarter of the way with ice.


Carrot and Spinach Energy Booster:
This recipe is made from equal amounts of carrots and spinach. Spinach is one of the best sources of vitamins and minerals. In this recipe, you will get high amounts of vitamins A and K, manganese, magnesium and folate, along with calcium, potassium, copper and fiber.
To make: Put 1 cup of carrots and 1 cup of spinach into a juicer. Add 1/8 cup parsley and process. Pour into a tall glass (with ice if you prefer it chilled), add 1 tsp. of Spirulina and serve.
Note: spirulina is a type of algae that has protein and other vitamins and minerals. It is optional but try using it in this recipe for an added boost.
The vegetable juice recipes provided here are tasty and healthful. They make excellent healthy snacks and pick-me-ups. If you intend to make them as a meal replacement, consult your doctor to decide what is best for you.

OLD FASHION BUTTERMILK DONUTS

3 1/3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons shortening
2 eggs
3/4 cup buttermilk
Heat fat or oil (3 to 4-inches deep) to 375 degrees in a deep fryer or kettle.
Measure 1 1/2 cups flour and the remaining ingredients into a large mixer bowl. Blend for 30 seconds on low- speed, scraping down the sides of bowl constantly. Beat for 2 minutes at medium speed, scraping bowl occasionally. Stir in the remaining flour.
Turn the dough out onto a well-floured board; roll around lightly to coat with the flour. Gently roll the dough out to 3/8-inch thickness. Cut with a floured donut cutter.
With a wide thin spatula, slide the donuts into the hot fat. Turn the donuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove from the fat; do not prick the surface of the donut. Drain well on paper towels. Serve donuts, plain, sugared, or frosted.
Yield: 2 dozen donuts
NOTE: Do not use self-rising flour for this recipe as it will not turn out well.

Boston Creme Cupcake

1 ¼ cup. flour
1 ¼ cup sugar
¾ cup butter, softened
3 eggs, lightly beaten
½ tsp. vanilla
1 tsp. baking powder
1 1/4 cups milk
1 box vanilla instant pudding and pie filling (3.4 oz.)
1 TBSP. vanilla
1 cup heavy cream
1 pkg. (12 oz.) semisweet chocolate chips
1/4 cup icing sugar sifted
Preheat your oven to 350 degrees F. Prepare a baking pan with 12 paper cupcake liners. Place softened butter and sugar into a bowl and cream together well (about 2 minutes). Add in beaten eggs a little at a time, beating slowly between each addition. Add vanilla. Sift in flour, baking powder and cocoa and mix together for another minute. Spoon batter into prepared pan approximately 2/3 full. Place the pan in the middle rack of your oven and bake for approximately 18-20 minutes or until a toothpick inserted comes out clean. Remove the pan from the oven and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with pudding. Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate chips to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or you can dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.