Side Dish Articles

Delicious mashed potato (variations)

Delicious mashed potato variations (restaurant-style flavors).

Gravy Mashed Potatoes

Ingredients
• Potatoes – 1 kg (boiled & mashed)
• Butter – 3 tbsp
• Milk – ½ cup (120 ml)
• Salt – 1 tsp

Gravy:
• Butter – 2 tbsp
• Flour – 2 tbsp
• Chicken stock – 1½ cups (360 ml)
• Salt & pepper – to taste

Method
1. Mash potatoes with butter, milk, and salt.
2. For gravy: cook butter + flour → add stock → simmer until thick.
3. Pour gravy over mashed potatoes.

Flavor: classic creamy with rich gravy

Spicy Cajun Mashed Potatoes

Ingredients
• Potatoes – 1 kg
• Butter – 3 tbsp
• Milk – ½ cup
• Cajun seasoning – 1½ tsp
• Garlic powder – ½ tsp

Method
1. Mash potatoes with butter and milk.
2. Add Cajun seasoning and garlic powder.
3. Mix well.

Flavor: spicy, smoky, bold

Loaded Ranch Mashed Potatoes

Ingredients
• Potatoes – 1 kg
• Butter – 3 tbsp
• Milk – ½ cup
• Ranch seasoning – 1 tbsp
• Cheddar cheese – ½ cup
• Cooked bacon – ½ cup (crumbled)
• Green onions – ¼ cup

Method
1. Mash potatoes with butter and milk.
2. Add ranch seasoning, cheese, and bacon.
3. Mix and garnish with green onions.

Flavor: creamy, cheesy, loaded style

Garlic Parmesan Mashed Potatoes

Ingredients
• Potatoes – 1 kg
• Butter – 3 tbsp
• Milk – ½ cup
• Garlic – 4 cloves (roasted or sautéed)
• Parmesan cheese – ½ cup
• Salt & pepper – to taste

Method
1. Mash potatoes with butter and milk.
2. Add garlic and parmesan.
3. Mix until smooth.

Flavor: rich, garlicky, cheesy

Chef Tip:
Use warm milk + butter when mashing for extra smooth, creamy texture (no lumps).

Homemade Summer Sausage

Homemade Summer Sausage

Ingredients:

5 lb ground hamburger (no lean burger)

5 Tbsp liquid smoke (found near barbecue sauce)

5 Tbsp Morton salt tender quick (found in dark blue bag in spice aisle)

2 Tbsp coarse ground pepper

2 Tbsp minced garlic

2 Tbsp mustard seeds

Directions:

In a large bowl, mix all ingredients with your hands like making meatloaf.

Cover and Refrigerate 24 hours.

Take out and knead one more time then make 4 (14x2 inch) logs.

Put them on a cookie sheet with 1-2 inch sides.

Bake at 300 degrees for 3 hours.

Take out and wrap in wax paper with aluminum foil around that.

Refrigerate until well chilled.

Serve by slicing and eating alone or with crackers and cheese.

NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while

baking.

IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

Crispy Chicken Spring Rolls Recipe

Crispy Chicken Spring Rolls Recipe

Ingredients:
For the Filling:
• 1 cup cooked, shredded chicken (boiled or sautéed)
• 1 cup finely shredded cabbage
• ½ cup grated carrot
• ¼ cup chopped spring onion (green part)
• 1 tsp ginger (grated)
• 1 tsp garlic (minced)
• 1 tbsp soy sauce
• ½ tsp black pepper
• Salt to taste
• 1 tsp oil (for stir-frying)

For Wrapping & Frying:
• Spring roll sheets/wrappers (store-bought or homemade)
• 2 tbsp flour + 2 tbsp water (for sealing paste)
• Oil for deep frying

Instructions:
• Heat 1 tsp oil in a pan. Add garlic and ginger. Sauté for a few seconds.
• Add cabbage, carrot, and sauté for 2–3 minutes.
• Stir in the shredded chicken, soy sauce, black pepper, and salt.
• Toss everything well for 2–3 more minutes until moisture is gone.
• Turn off heat. Mix in spring onions and let the filling cool completely.
• Take a spring roll sheet and place it like a diamond.
• Add 2 tablespoons of filling near the bottom.
• Fold the bottom corner over the filling, then fold in the sides.
• Roll tightly to the top and seal the edge with flour-water paste.
• Repeat with all wrappers.
• Heat oil in a deep pan over medium heat.
• Fry the spring rolls in batches until crispy and golden brown.
• Drain on paper towels.
• Serve hot with chili sauce, sweet garlic sauce, or ketchup!

Fluffy Cottage Cheese Cloud Bread

Fluffy Cottage Cheese Cloud Bread

3 large eggs, separated 1/2 cup cottage cheese (smooth and creamy) 1/4 teaspoon cream of tartar

1/4 teaspoon salt

1 teaspoon honey (optional, for a hint of sweetness)

Directions:

Preheat & Prep: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This helps give the bread its airy texture.

Blend Cottage Cheese Mix: In another bowl, mix cottage cheese, egg yolks, salt, and honey until smooth.

Fold Gently: Carefully fold the fluffy egg whites into the cottage cheese mixture using a spatula—do this gently to keep the air in.

Shape & Bake: Scoop the batter onto the prepared baking sheet, forming small round “clouds.” Bake for 25–30 minutes until golden brown.

Cool & Enjoy: Let them cool completely before serving

Macaroni Salad

Macaroni Salad Ingredients:

2 cups elbow macaroni, uncooked

1/2 cup finely chopped red bell pepper

1/2 cup diced celery

1/4 cup shredded carrots

1/4 cup finely chopped red onion

2 hard-boiled eggs, chopped

Salt, to taste

Black pepper, to taste For the Dressing:

1/2 cup mayonnaise

2 tbsp plain yogurt (or more mayo if preferred)

1 tbsp Dijon mustard

2 tsp white vinegar

1 tsp honey (optional, for a hint of sweetness)

1/2 tsp garlic powder

1/2 tsp paprika

Directions:

Boil the macaroni in salted water until al dente (about 8–10 minutes), then drain and rinse under cold water to stop cooking.

In a large bowl, combine the cooled macaroni with chopped bell pepper, celery, carrots, red onion, and chopped eggs.

In a separate bowl, whisk together all dressing ingredients until smooth and creamy.

Pour the dressing over the macaroni mixture and toss gently to coat everything evenly.

Cover and refrigerate for at least 1 hour before serving. Stir once more and adjust seasoning if needed.

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

More Articles …