Back Of The Box - Side Dish Recipes

Easy Spanish Rice

1 cup uncooked regular rice
1 medium onion, chopped (1/2 cup)
2 tablespoons vegetable oil
2 1/2 cups water
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped (1/2 cup)
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender.

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender. Makes 6 servings (about 1/2 cup each)

Garlic Smashed Potatoes

6 medium Yukon Gold or russet potatoes (2 pounds)
1 garlic bulb
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/3 to 1/2 cup milk
1/4 cup chopped fresh chives

Heat oven to 375º. Pierce potatoes with fork to allow steam to escape. Cut 1/4-inch slices from top of garlic bulb to expose cloves. Carefully remove most of the paperlike skin, leaving bulb intact and cloves unpeeled. Wrap garlic in aluminum foil. Bake potatoes and garlic about 1 hour or until potatoes are tender.

Heat oil and oregano over medium heat 2 to 3 minutes or until oregano is fragrant; remove from heat. Open garlic packet to cool. Cut potatoes in half; carefully spoon potatoes into large bowl.

Save skins for another use or discard. Separate garlic cloves and press the cloves slightly to squeeze garlic out into potatoes; discard skin. Add oil mixture and salt to potatoes.

Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). Beat vigorously until potatoes are light and fluffy. Stir in chives. Makes 6 servings

Confetti Brown Rice

1 tablespoon margarine
1/2 cup uncooked brown rice
1 1/2 cups sliced fresh mushrooms (4 ounces)
2 medium green onions, thinly sliced (2 tablespoons)
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen broccoli, corn and red peppers, (from 1-pound bag), cooked and drained
1 tablespoon lemon juice

Melt margarine in 10-inch nonstick skillet over medium heat. Cook rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender. Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.

Cover and simmer about 50 minutes or until rice is tender; drain if necessary. Stir in vegetables and lemon juice. Heat uncovered, stirring occasionally, until hot. Makes 6 servings

Baked Cauliflower and Mushrooms

3 cups cauliflowerets (1 pound)
1 cup chopped fresh mushroom (4 ounces)
1/2 cup chopped red onion
1 tablespoon olive or vegetable oil
2 teaspoons lemon juice
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped
1/3 cup chopped green onion

Heat oven to 350º. Spray square baking dish, 9x9x2 inches, with cooking spray. Mix all ingredients except green onions. Spread evenly in baking dish. Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions. Makes 6 servings

African Squash and Yams

2 tablespoons vegetable oil
1 small onion, chopped (1/4 cup)
1 pound Hubbard or acorn squash, peeled and cut into 1-inch pieces
2 medium yams or sweet potatoes, (3/4 pound), peeled and cut into 1-inch pieces
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered about 5 minutes longer, stirring occasionally, until vegetables are tender. Makes 6 servings

Mixed Roasted Vegetables

1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, cut into 1-inch pieces
1/2 pound whole fresh mushroom
1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired

Heat oven to 350º. Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil. Mix oil, vinegar, oregano, salt and pepper.

Drizzle evenly over vegetables. Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese. Makes 8 servings

Indian Split Peas with Vegetables

2 teaspoons vegetable oil
1/2 teaspoon cumin seed or 1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 jalapeño chilies, seeded and finely chopped
3 cups cauliflowerets (1 pound)
2 cups cooked yellow split peas
1/4 cup Progresso chicken broth (from 32-oz carton) or vegetable broth
1 can (15 oz) Progresso black beans, drained, rinsed

Heat oil in 10-inch sillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally. Stir in cauliflowerets and broth.

Cook and cover 3 to 4 minutes or until cauliflowerets are tender. Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot. Makes 4 servings (about 2 cups each)

Toasted Barley with Mixed Vegetables

1/2 cup uncooked barley
1 3/4 cups Progresso chicken broth (from 32-oz carton)
1/2 cup chopped red onion
1/4 cup chopped fresh mushroom
1/4 cup chopped carrot
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium green onions, chopped (1/4 cup)

Heat oven to 350°. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.

Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole. Cover and bake about 50 minutes or until vegetables are tender. Sprinkle with green onions. Makes 6 servings

Sweet Potatoes with Spicy Black Bean Chili

4 medium sweet potatoes
2 teaspoons vegetable oil
1 small green bell pepper, chopped (1/2 cup)
1 can (15 ounces) black beans with cumin and chili spices, undrained
1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
1/4 cup sour cream
1 tablespoon chopped fresh cilantro

Heat oven to 350°. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender. While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes.

Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot. Split potatoes and mash slightly. Top each potato with chili. Top with sour cream and cilantro. Makes 4 servings

Stir-Fried Broccoli with Mustard Glaze

1 tablespoon butter or margarine, melted
1 tablespoon packed brown sugar
1 tablespoon stone-ground mustard
1 tablespoon vegetable oil
4 cups broccoli flowerets (1 pound)
3 tablespoons water
1 tablespoon water

Mix butter, brown sugar and mustard; set aside. Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water.

Cover and cook about 3 minutes or until broccoli is crisp-tender. Add butter mixture and 1 tablespoon water; toss until broccoli is coated. Makes 4 servings about 3/4 cup each

Old-Fashioned Potato Salad

6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
4 hard-cooked eggs, chopped

Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.

Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled. Makes 8 servings

Spicy Split Peas with Vegetables

4 cups water
1 cup dried yellow split peas
1 tablespoon vegetable oil
2 tablespoons flaked or shredded coconut
1 teaspoon coriander seed
1/2 teaspoon fenugreek seed
1 cinnamon stick, (1/2 inch long)
1/4 teaspoon salt
1/8 teaspoon ground red pepper, (cayenne)
2 tablespoons vegetable oil
3 medium carrots, diced
2 medium zucchini, diced
1 medium onion, finely chopped
1 small eggplant, diced
2 tablespoons water
1 tablespoon tamarind pulp
2 cups hot cooked rice
Chopped fresh cilantro, if desired

Heat 4 cups water and the split peas to boiling in 2-quart saucepan; reduce heat. Cover and simmer 45 minutes. Heat 1 tablespoon oil in 8-inch skillet over medium heat. Cook coconut, coriander, fenugreek and cinnamon stick, stirring constantly, until coconut is light brown.

Remove from heat; stir in salt and red pepper. Crush coconut mixture with mortar and pestle until finely ground; set aside. Heat 2 tablespoons oil in 12-inch skillet over medium heat. Cook carrots, zucchini, onion and eggplant in oil, stirring occasionally, until tender.

Stir 2 tablespoons water into tamarind pulp until softened. Stir tamarind mixture, coconut mixture and peas into vegetable mixture. Cook over low heat, stirring occasionally and adding water if necessary until consistency of thick soup, until hot and well blended. Serve over rice. Garnish with cilantro. Makes 6 servings

Home-Style Hash Browns

1 medium bell pepper, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 bag (1 pound 4 ounces) refrigerated shredded hash brown potatoes
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine, melted
1 tablespoon vegetable oil
Additional grated Parmesan cheese, if desired

Heat oven to 325º. Mix bell pepper, onion, potatoes, 2 tablespoons cheese, the salt and pepper in large bowl. Pour butter and oil into rectangular pan, 13x9x2 inches. Tilt pan to coat the bottom. Spread potato mixture in pan.

Bake uncovered about 35 minutes. Run a spatula under edge of potato mixture; turn potato mixture over to other side. Bake uncovered about 5 minutes longer or until golden brown. Sprinkle with additional cheese before serving. Makes 6 servings

Creamy Corn and Garlic Risotto

3 3/4 cups vegetable broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (12 oz) Green Giant Valley Fresh Steamers Niblets frozen corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley

Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally. Stir in rice and corn. Cook 1 minute, stirring occasionally. Stir in remaining broth.

Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley. Makes 4 servings

Bacon, Apple and Pecan Cornbread Stuffing

1 pkg (12 oz each) bacon slices, cut into 1/2-inch pieces
4 medium onions, chopped (4 med = about 4 cups)
6 celery ribs, chopped
1 cup chopped dried apples
6 cups chopped pecans, toasted
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1 pkg (16 oz each) cornbread stuffing mix
2-1/2 cups reduced-sodium chicken broth
1/2 cup Parkay Original-stick, melted
Pam Original No-Stick Cooking Spray

Preheat oven to 350. Cook bacon in large skillet until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside. Add onion and celery to drippings; cook over medium-high heat 25 to 30 minutes or until tender.

Combine bacon, onion mixture, apples, pecans, thyme and sage in large bowl; stir in stuffing mix. Add broth and Parkay, stirring well. Spoon mixture into 3-quart baking dish sprayed with cooking spray. Bake, covered for 30 minutes. Uncover and bake additional 15 minutes.

For stuffed turkey: Place 7 cups stuffing into cavity of 16 pound turkey. Bake according to package directions. Spoon remaining stuffing into a 1-1/2 quart baking dish sprayed with cooking spray. Bake, covered, at 350F for 30 minutes; uncover and bake additional 15 minutes. Makes 14 servings (1 cup each)

Mediterranean Minted Peas

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 to 1 teaspoon dried mint leaves
1/4 teaspoon salt
3 Italian plum tomatoes, chopped (1 cup)
1 (15-oz.) can LeSueur Very Young Small Early Peas, drained
2 oz. (1/2 cup) crumbled feta cheese
4 leaves romaine lettuce
12 kalamata olives, if desired

In small bowl, combine oil, lemon juice, mint and salt; blend with wire whisk until smooth. Add tomatoes, peas and cheese; toss to combine. Serve immediately, or cover and refrigerate until serving time. To serve, line serving platter or individual plates with lettuce. Spoon salad over lettuce. Garnish with olives. Makes 4 servings

Beans and Rice with Jalapenos

1 cup water
1/2 cup picante sauce
1/2 cup sliced green onions
1-1/2 cups instant white rice, uncooked
1 can (15 oz each) Ranch Style Pinto Beans, drained, rinsed
1 tablespoon finely chopped jalapeno peppers
1/2 teaspoon ground cumin

Combine water, picante sauce and onions in medium saucepan. Bring to a boil over high heat. Stir in rice, beans, peppers and cumin; cover. Remove from heat. Let stand 10 minutes. Fluff with fork before serving. Makes 6 servings (1 cup each)

Garlic-Ginger Stir-Fry Vegetables

1/3 cup La Choy Garlic Ginger Stir-Fry Sauce and Marinade
1 tablespoon orange juice
1 tablespoon Pure Wesson Vegetable Oil
1 pkg (16 oz each) frozen broccoli, cauliflower and carrot mix
1 can (8 oz each) La Choy Sliced Water Chestnuts, drained
Red pepper flakes, optional

Whisk together stir-fry sauce and orange juice in small bowl until blended. Set aside. Heat large skillet over medium-high heat; add oil. Once hot, add vegetables and water chestnuts; cook and stir 6 minutes or until vegetables are crisp-tender.

Add sauce mixture; remove from heat and toss until vegetables are coated. Sprinkle with red pepper flakes, if desired. Makes 4 servings (1 cup each)

Corn and Cheese-Stuffed Peppers

4 large red, green and/or yellow bell peppers, tops cut off, seeds and membranes removed
12 oz. polenta (from 18-oz. roll), cut into 1/4-inch pieces (2 cups)
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
3 oz. (3/4 cup) shredded Monterey Jack cheese
3 oz. (3/4 cup) shredded provolone cheese
Salt and pepper to taste, if desired
1 cup light sour cream, if desired

Heat oven to 350°. If necessary, cut thin slice off bottom of each bell pepper so peppers stand upright. In medium bowl, mix polenta pieces, corn, and half of each of the cheeses. Salt and pepper to taste.

Spoon polenta mixture into bell peppers; sprinkle with remaining cheese. Place filled peppers in ungreased 8-inch square (2-quart) glass baking dish. Fill dish halfway with water. Spray 12-inch square piece of foil with cooking spray; cover dish tightly.

Carefully place dish in oven. Bake at 350°. for 30 minutes. Remove foil; bake an additional 15 to 20 minutes or until bell peppers are crisp-tender and filling is thoroughly heated. Cool 5 minutes. Carefully remove bell peppers from dish. Garnish each with sour cream. Makes 4 servings

Corn Pilaf

1 cup uncooked basmati or regular long-grain white rice
2 tablespoons oil
3 cinnamon sticks
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1/2 teaspoon salt
1/4 teaspoon minced gingerroot
1 3/4 cups water
1 1/2 teaspoons butter
1 tomato, cut into 6 slices
Fresh parsley sprigs

In medium bowl, combine rice and enough water to cover. Let stand 15 minutes. Drain. Heat oil in medium nonstick saucepan over high heat until hot. Add rice and cinnamon sticks; cook and stir 2 minutes.

Add corn, chiles, salt, gingerroot and water; mix well. Partially cover; bring to a boil. Reduce heat to low; cover and simmer 7 to 8 minutes or until water is absorbed. Stir in butter; fluff with fork.

Let stand, uncovered, 5 minutes. Remove cinnamon sticks. Spoon into serving bowl. Garnish with sliced tomatoes and parsley sprigs. Makes 8 (1/2­cup) servings

Crunchy Lemon-Pepper Vegetables

1 bag (1 lb) frozen cauliflower nuggets, carrots and pea pods
1 1/4 cups Country Corn Flakes cereal, coarsely crushed (1/2 cup)
1 tablespoon butter or margarine, melted
1/2 teaspoon lemon-pepper seasoning

Cook frozen vegetables as directed on package; drain well. Just before serving, in small bowl, mix crushed cereal, butter and lemon-pepper seasoning. Sprinkle over vegetables; stir to coat. Serve immediately. Makes 4 servings

Pan-Roasted Potatoes

6 medium baking potatoes (2 lb)
1 medium red onion, coarsely chopped
2 tablespoons chopped fresh rosemary leaves
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive or vegetable oil
1/4 cup freshly grated or shredded Parmesan cheese (1 oz)

Heat oven to 375°. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.

Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown. Makes 4 servings

Herbed Broccoli

1 lb fresh broccoli
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1 clove garlic, finely chopped
2 plum (Roma) tomatoes, seeded, chopped

Cut broccoli into flowerets; cut stems into 1x1/2-inch pieces (4 cups). In 10-inch skillet, heat 1 inch water to boiling. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel.

In same skillet, heat oil over medium heat. Stir in remaining ingredients. Cook about 1 minute, stirring frequently, until hot. Add broccoli; toss gently. Makes 4 servings

Cheese-Stuffed Hash Browns

5 cups frozen shredded hash brown potatoes, thawed
3 medium green onions, thinly sliced (3 tablespoons)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
1 1/2 cups shredded Cheddar cheese (6 oz)

In large bowl, mix potatoes, onions, salt and pepper. Coat 10-inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat.

Spread 2 1/2 cups of the potato mixture evenly over bottom of skillet; press down with back of broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.

Cook over medium heat 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heatproof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.

In same skillet, heat remaining 1 tablespoon oil over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges. Makes 6 servings

Grilled Black Bean and Rice Stuffed Peppers

1 can (15 oz) Progresso black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum (Roma) tomato, diced
Additional chopped fresh cilantro, if desired

Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray. Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.

Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro. Makes 6 servings