Good side dishes for this meal?
Me and some of my friends are having a get together/dinner thing. We are each bringing a dish and I need some ideas on what to bring. We are all military wives therefore we are all from different states so there is quite a variety of food, so far we have taco salad, meatballs, vegetable tray, and homemade bean dip and chips. Any suggestions as to what I could make that semi goes with the things the other girls are bringing?
- Amy B.Lv 79 years agoFavorite Answer
Pasta or Potato Salad
Warm pita bread or flatbread and spinach artichoke dip or hummus
Prosciutto Wrapped asparagus
Scallops wrapped in bacon
- Anonymous4 years ago
Lots of votes for macaroni and cheese or macaroni salad I see! Well, those are awesome, but here are some additional ideas: 1. Cabbage slaw with apples and chopped green onion 2. Fresh asparagas sprinkled with parmesan 3. Fresh green beans with carmelized onions 4. Italian Vege saute: red and yellow bell pepper slices, onion, zucchini, summer squash sauteed in olive oil and sprinkled with Italian herbs and parmesan. 5. Pasta salad with sundried tomatos, feta cheese, sliced olives, green onion, Italian dressing 6. Grilled corn on the cob with a chili lime butter 7. Fresh melon kabobs 8. Tomatos au gratin 9. Potato wedges with garlic and parmesan 10. Sweet potato fries with candied ginger and kosher salt
- 9 years ago
you could make guacamole or a type of salad as the side dish. Pasta can also be a side dish, but its more like an entree. Think small and that won't get you too full....like a potato salad, a broccali salad, or some crab cakes.Source(s): http://www.browneyedbaker.com/2011/08/01/top-10-si... http://allrecipes.com/recipes/side-dish/ http://www.food.com/recipes/side-dishes
- 9 years ago
Pasta, fruit tray, french onion dip. Cottage cheese.
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- mrstoadstoolLv 49 years ago
I would bring toasted cheese bread and guacamole I think it will bring the whole meal together
- yogiTLv 69 years ago
rice/ veggie bake
- 9 years ago
You can do mini sandwiches.
Like egg or grilled cheese.
- AvaLv 59 years ago
24 (about 6kg) potatoes, peeled, halved
2 tbs olive oil
2 garlic cloves, crushed
2 tbs coarsely chopped fresh rosemary
Salt & freshly ground black pepper
Preheat oven to 200°C. Place 1 potato, cut-side down, on a board and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through. Place in a bowl. Repeat with remaining potatoes. Add oil, garlic and rosemary to potatoes. Season with salt and pepper and toss to combine. Place in a roasting pan. Bake in oven, turning occasionally, for 1 hour or until golden brown and crisp. Transfer to a serving bowl to serve.
CREAMY POTATO BAKE
Olive oil, for greasing
800g potatoes, unpeeled, cut into 1.5cm pieces
2 tsp olive oil
4 bacon rashers, rind removed, cut into short, thin strips
1 brown onion, finely chopped
2 garlic cloves, crushed
80ml (1/3 cup) thin cream
2 tbs sun-dried tomato paste
50g (2/3 cup) finely shredded parmesan
Salt & ground black pepper, to taste
Preheat oven to 210°C. Line a 20 x 30cm (base measurement) slab pan with foil. Brush the foil with the oil to lightly grease. Cook the potatoes in a large saucepan of salted boiling water over medium-high heat, partially covered, for 4 minutes or until just tender. Drain well and return to the pan.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the bacon and onion, and cook, stirring occasionally, for 3-4 minutes or until the onion softens slightly. Stir in the garlic and cook for 30 seconds. Add to the potatoes and fold through until well combined. Spread the mixture evenly over the base of the prepared pan.
Use a fork to whisk the eggs, cream and tomato paste together in a medium bowl. Stir in the parmesan, salt and pepper. Pour the egg mixture into prepared pan and use a wooden spoon to evenly distribute around the potatoes.
Bake in preheated oven for 25 minutes or until the egg is set. Cut into squares and serve warm or at room temperature.
1 tbs olive oil
1 brown onion, coarsely chopped
1 garlic clove, crushed
1 x 420g can chickpeas, rinsed, drained
1 x 400g can diced Italian tomatoes
125ml (1/2 cup) vegetable stock
2 x 325g pkts Woolworths Fresh Steamed Vegetables
2 large zucchini, cut into 2cm pieces
2 tbs water
175g (2 1/2 cups) fresh breadcrumbs (made from day-old bread)
120g (1 1/2 cups) coarsely grated cheddar
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes, or until the onion softens. Add garlic and cook, stirring, for 30 seconds. Add the chickpeas, tomato and stock, and bring to the boil. Cook, stirring occasionally, for 5 minutes.
Meanwhile, place the vegetable packets in the microwave and cook on High/800watts/100% for 2-3 minutes or until the vegetables are tender. Place the zucchini in a shallow microwave-safe dish. Add water. Cover with plastic wrap and cook on High/800watts/100% for 2-3 minutes or until just tender. Drain.
Combine the breadcrumbs and cheese in a medium bowl.
Preheat grill on medium-high. Add the vegetables to the tomato mixture and toss to combine. Season with salt and pepper. Divide the vegetable mixture among four 500ml (2-cup) capacity ovenproof dishes. Sprinkle the breadcrumb mixture over the vegetable mixture. Cook under grill for 2-3 minutes or until golden brown