Allrecipes - What's Cooking?
Thursday, August 11, 2005, Issue No. 239 |
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BBQ Side Dishes
The meat may take center stage at most barbeques, but buns and mustard don't count as side dishes! From potato, pasta, and vegetable salads to easy breads and no-fuss desserts we've got all the ideas you need to make your next cookout complete.
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In this Issue
Visit Allrecipes to see our complete collection of recipes and meal ideas.
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Submitted By: DARCYSTARZ7 This is perfect for summer. Pan-fried, Cajun-seasoned chicken breasts are served over mixed greens and arugula with avocado, sun-dried tomatoes, and black olives. A Dijon and balsamic vinegar based dressing brings the salad a lively flavor.
Submitted By: THE6FREAK Squash is fried in butter then tossed with balsamic vinegar before serving. This is so simple! A monkey could do it!
Submitted By: Nina This fresh-tasting salad combines bulgur with the bright flavors of lemon juice and zest, mint, and parsley. A large bag of lemons, and the mint right outside the kitchen door inspired me to create this dish.
Submitted By: ANNAMA This is a stunning tart that is a great treat for any occasion. My grandma's mother used to do it with homemade apricot jam; but it turns out great with every kind of jam you happen to have around.
Submitted By: Miss Sriri This seven-layer salad takes some inspiration from the salads they sell at Boots grocers in England (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!
Each week we take a look at what home cooks are stirring up in different parts of the country. This week our eye is on
Colorado.
- Coconut Shrimp I
- Hawaiian Chicken Kabobs
- Brown Sugar Meatloaf
- Special Banana Bread
- Tequila Cocktail Sauce
The flowers from either summer or winter squash are edible and delicious. Squash blossoms come in varying shades of yellow and orange, with flavors that hint of the squash itself. They can be found from late spring through early fall in specialty produce markets as well as Italian, Latin and Filipino markets. Squash blossoms may be used as a garnish (whole or slivered) for almost everything from soups to main dishes. They also add color and flavor to salads. The most common method of cooking them is sautéing, often after coating the blossoms with a light batter. More....
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