You need something green.....
i vote for the brussel sprouts myself.....
my blog! www.jillshomecooking.blogspot.com
Been a big fan of TOH since I was a young teenager!!! I was sooooo excited to be asked to become a Volunteer Field Editor in June 2013!!
Hello, I, too, am having Prime Rib for Christmas Dinner and wanted to know how you fix yours. I plan on about a 4-5 # roast. I am using "root veggies" to cook with mine and then I am making a "mure pia" (don't know if I spelled that correctly). But in simple words I am hand mashing the root veggies and adding them to my mashed potatoes. I am planning on corn, garlic bread and I have a special green salad recipe that my family loves to accompany the meal.
Sandy, Belton, Missouri
I make my green beans like this. Boil the green beans until done. Saute onion and fresh mushrooms with real butter until done, Cook bacon like you do, I mirowave mine and mix all toghter. My family just love these. Or Brussel Sprouts are good made the same way.
If they are health concious they probably won't like this but it is awesome with beef. Yorkshire pudding is my vote.
How about some whole grain rolls?
Here's how I do a "healthier" potato side: cube potatoes, coat with a tablespoon of butter, sprinkle with Lawry's Seasoned Salt and Lawry's Seasoned Pepper, sprinkle in some chopped green onions, and bake until potatoes are tender. I also add some grated cheddar and crumbled bacon - yum!, but those additions may not be healthy enough for this occasion.
BayleecatLast year I requested help with side dishes and you all came through with flying colors. My In Laws are health nuts so it has to be healthy. So far I have Prime Rib, Whole Grain Rice and salad. Can you help?
I discovered this recipe a couple of years ago and now we are asked to serve it at all holiday functions by DS and DDIL. They even fixed it for Thanksgiving. It is easy and delicious. MM
* Exported from MasterCook * GREEN BEAN WRAP UPS2 cans whole green beans -- (16 oz. each)1 package bacon slices -- cut in half½ cup margarine or butter1/3 cup brown sugar1 teaspoon garlic saltBundle together 15 green beans. Wrap with a bacon slice and loosely tie.Place in greased casserole. Melt sugar and garlic salt in margarine orbutter. Pour over green beans. Bake at 350 degrees, uncovered, for 30minutes or until bacon is done. Serves 4.This recipe came from the Dallas Arboretum cookbook. Really good.
Land of the Free....because of the Brave
Proud Field Editor for Taste of Home for 16-1/2 years.
These are delicious with standing rib roast - love them!!
* Exported from MasterCook *
Recipe By :n/aServing Size : 12 Categories : Popovers
Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 eggs 2 Cups flour 2 Cups milk 1 Teaspoon salt
Heat oven to 450 degrees. Grease 12 deep custard cups.With hand beater, beat eggs slightly, add milk, flour and salt and beat until smooth. Do not overbeat. Fill custard cups 1/2 full. Bake 25 minutes at 450 degrees, lower temperature to 350 degrees and bake 15-20 minutes longer, until golden brown. Remove immediately from pans and serve hot. Don't peek at them or they'll fall!!!
This is what I'm serving along with roasted potatoes and Yorkshire pudding and rolls
Green Beans with Caramelized ShallotsIngredientsServes 4.3 tablespoons butter 6 shallots, peeled and thinly sliced into rings Coarse salt and ground pepper 1 pound green beans, trimmed DirectionsIn
a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter
over medium heat; swirl to coat bottom of pan. Add shallots; cover.
Reduce heat to medium-low; cook, stirring occasionally, until golden
brown, 15 to 20 minutes. Set aside. Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon butter. Season with salt and pepper. Transfer green beans to a serving dish; top with caramelized shallots.
The secret of happiness is not in doing what one likes, but in liking what one has to do. ~Barrie
Math is fun!
Your timing is startling. Today I watched Tyler Florence prepare Prime Rib and his side dishes were Creamed Pearl Onions, Creamed Spinach, Crispy and Creamy New Potato Pie, and Candied Carrots. Recipes follow:
Creamed Pearl Onions
1 bag frozen pearl onions 1 tablespoon unsalted butter 1/2 cup heavy cream Kosher salt and freshly ground black pepper
Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately.
Crispy and Creamy New Potato Pie
Preheat oven to 400 degrees F. Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper. Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.
Preheat the oven to 350 degrees F. Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy. Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.
Extra-virgin olive oil 1 tablespoon unsalted butter 1 onion, minced 2 garlic cloves, minced 2 pounds fresh baby spinach, stemmed 1/2 cup heavy cream 1/2 teaspoon grated fresh nutmeg Sea salt and freshly ground black pepper
Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper and serve hot.
where can I buy frozen pearl onions in Dallas, Texas
Try this on for size its a hit. blanch fresh green beans, then in a pan put honey, cranberries and orange zest heat thru then add drain beans adda touch of kosher salt and man are you going to impress your guest. I love this one.
Mushrooms go so well with beef. On a similar thread to this,
Burgundy Mushrooms, which you can search for on this site, were suggested. I thought
I would post this simple recipe for roasted musrooms which is also
delicious, and it's lots easier than sauteed mushrooms.
ROASTED MUSHROOMS WITH HERBS
(Serve 2 as a main dish, or 6 as a side dish)
1/4 lb. cremini mushrooms, cleaned and sliced
1/4 lb. shitake mushrooms, cleaned and sliced
Salt and freshly ground black pepper
1/4 cup olive oil
1/2 cup loose packed fresh herbs such as chives, thyme, marjoram and flat-leaf parsley,minced
Sour cream for garnish
Preheat oven to 475 degrees F. Line a large baking sheet with parchment.
mushrooms by wiping them with a damp paper towel. Do not put them in
water to clean as they will soak up the water and be soggy. Slice
mushrooms and toss in a large bowl with generous amount of salt and
pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms
once, and return to oven. Roast for an additional 10 minutes or until
they are dark and slightly shrunken.
Return the roasted mushrooms
to the bowl. Taste and add more salt and pepper if necessary. Toss
with the herbs, then transfer to a serving dish and top with a dollop of
sour cream. Serve immediately.
I will be making a brussel sprout casserole. Brussel sprouts, cream of mush soup, water chestnuts and cheese. you can also add some onion and mushrooms as well.
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