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	<title>Melanie Cooks &#187; Side Dish Recipes</title>
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	<link>http://www.melaniecooks.com</link>
	<description>Easy Tasty Recipes With Pictures</description>
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		<title>Make-Ahead Mashed Potatoes Recipe</title>
		<link>http://www.melaniecooks.com/make-ahead-mashed-potatoes-recipe/2508/</link>
		<comments>http://www.melaniecooks.com/make-ahead-mashed-potatoes-recipe/2508/#comments</comments>
		<pubDate>Sun, 27 Nov 2011 17:20:48 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Side Dish Recipes]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=2508</guid>
		<description><![CDATA[&#160; Mashed potatoes are generally known as a dish that doesn&#8217;t reheat well.  When you make mashed potatoes the most common way &#8211; by mashing them with hot milk and butter &#8211; they taste great while still hot, but not so great the next day.  This make-ahead mashed potatoes recipe makes the potatoes that taste just as good reheated as they were when they were freshly made!  This recipe uses cream cheese, but don&#8217;t worry &#8211; the mashed potatoes don&#8217;t taste cream-cheesy :)  They taste like great mashed potatoes with perfect texture, and you can never tell that they were made ahead! I use this make-ahead mashed potatoes recipe to make the potatoes for the holiday parties.  I make them 2 days before the party and refrigerate them.  Then 3 hours before the party I move the mashed potatoes from the refrigerator to the slow cooker, and turn on the slow cooker on High for 1 hour, then put it on Warm.  The mashed potatoes will be piping hot and taste as if they were just made &#8211; without any stress of making mashed potatoes at the last minute!  This is the ultimate make-ahead party side dish! Make-Ahead Mashed Potatoes [...]]]></description>
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		<slash:comments>23</slash:comments>
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		<title>Roasted Potato Halves Recipe</title>
		<link>http://www.melaniecooks.com/roasted-potato-halves-recipe/1683/</link>
		<comments>http://www.melaniecooks.com/roasted-potato-halves-recipe/1683/#comments</comments>
		<pubDate>Wed, 15 Jun 2011 01:14:00 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Side Dish Recipes]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=1683</guid>
		<description><![CDATA[Roasted potato halves is a great tasting side dish.  It is very easy to make oven roasted potato halves.  All you need is the potatoes, oil and the oven to roast the potatoes in! Ingredients For The Roasted Potato Halves Recipe: 6 medium potatoes 1 tbsp olive oil Salt and pepper to taste You can make roasted potato halves with skin or without skin.  If the potato skin is thin and looks almost transparent, you can leave it on.  If the potato skin is looking dirty, thick and tough, peel the potatoes. If you are not peeling the potatoes, make sure you wash them very well under cold running water, then dry with the paper towels. Cut the potatoes in half lengthwise and put them in a large bowl.  Drizzle with olive oil, then mix potatoes and oil with your hands so the potatoes are coated with oil. Preheat oven to 400F.  Line the cookie sheet with parchment paper.  Put the potato cut side up on the cookie sheet in a single layer.  Cover the potatoes with foil, put in the oven and bake for 20 minutes. Remove the foil, and bake for 30 minutes.  Change the oven setting to [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Roasted Broccoli Recipe</title>
		<link>http://www.melaniecooks.com/roasted-broccoli-recipe/778/</link>
		<comments>http://www.melaniecooks.com/roasted-broccoli-recipe/778/#comments</comments>
		<pubDate>Thu, 04 Nov 2010 01:11:07 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Side Dish Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=778</guid>
		<description><![CDATA[Roasted broccoli is my favorite way of cooking broccoli.  Roasting the broccoli brings out the best flavor in this vegetable.  Even broccoli haters often gobble up roasted broccoli. There are 3 things that make roasted broccoli so flavorful: 1) Roasting itself 2) Extra-virgin olive oil 3) Salt Ingredients For Roasted Broccoli Recipe: 1 head of broccoli 1 tbsp extra-virgin olive oil Salt and pepper to taste Directions How To Make Roasted Broccoli: Preheat oven to 425F.   Line the baking sheet with parchment paper. Cut broccoli into florets.  Put broccoli florets in a bowl and drizzle with olive oil.  Mix everything with your hands so the broccoli is coated with oil. Put the broccoli on a baking sheet.  Put it in the oven and cook for 20 minutes. Remove from the oven and sprinkle with salt and pepper. More pictures of roasted broccoli: Here&#8217;s the broccoli roasted on foil (I ran out of parchment paper, so I had to use foil instead):]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Yellow Rice Recipe</title>
		<link>http://www.melaniecooks.com/yellow-rice-recipe/469/</link>
		<comments>http://www.melaniecooks.com/yellow-rice-recipe/469/#comments</comments>
		<pubDate>Fri, 17 Sep 2010 01:09:50 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Side Dish Recipes]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=469</guid>
		<description><![CDATA[Yellow rice is made from the usual white rice.  Yellow rice side dish gets its yellow color from the spice turmeric. Yellow rice looks impressive, but it is extremely easy to make! Ingredients For Yellow Rice Recipe: 2 cups of white rice 3 cups of water 1/2 tbsp vegetable oil 1/2 tsp turmeric 1/2 tsp salt Directions On How To Make Yellow Rice In A Rice Cooker: Put rice in a rice cooker.  Pour oil over it and sprinkle with turmeric.  Stir with a spoon until all the rice is yellow and coated with oil. Add water.  Press the &#8220;Cook&#8221; button on the rice cooker. Note: you don&#8217;t have to use the rice cooker to make yellow rice.  You can use the conventional method of cooking rice on the stove.  Just coat the rice with oil and turmeric, add water and cook as usual :)]]></description>
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		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>How To Cook Corn On The Cob In A Microwave</title>
		<link>http://www.melaniecooks.com/how-to-cook-corn-on-the-cob-in-a-microwave/608/</link>
		<comments>http://www.melaniecooks.com/how-to-cook-corn-on-the-cob-in-a-microwave/608/#comments</comments>
		<pubDate>Sat, 21 Aug 2010 20:17:07 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Side Dish Recipes]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[microwave recipe]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=608</guid>
		<description><![CDATA[The easiest way to cook corn on the cob is to use a microwave.  When you cook corn on the cob in a microwave, you don&#8217;t have to deal with a big heavy pot of water, don&#8217;t have to wait for the water to boil and don&#8217;t have to pour out the boiling water back into the sink! Microwaved corn on the cob is the ultimate lazy recipe, and best of all it tastes great.  Just 3 minutes, and yummy corn on the cob is ready. Ingredients For Corn On The Cob: Corn On The Cob :) Salt Directions How To Make Corn On The Cob In A Microwave: Wrap the corn in a paper towel.  Put the corn in a microwave, and microwave on High for 3 minutes.  Remove from microwave and sprinkle with salt.  You are done! To make 2 cobs of corn at the same time, microwave for 5 minutes.  For 3 cobs of corn, microwave for 6 minutes 30 seconds.  For 4 cobs of corn, microwave for 8 minutes. Microwave power varies.  If the corn seems undercooked, microwave it some more.  Figure out the perfect timing for corn on the cob in YOUR microwave. Remember, it&#8217;s [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Fried Red Onions Recipe</title>
		<link>http://www.melaniecooks.com/sauteed-red-onions-recipe/294/</link>
		<comments>http://www.melaniecooks.com/sauteed-red-onions-recipe/294/#comments</comments>
		<pubDate>Fri, 07 Aug 2009 12:29:54 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Side Dish Recipes]]></category>
		<category><![CDATA[onions]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=294</guid>
		<description><![CDATA[Many recipes start with frying onions and then adding other ingredients, but if you really like sauteed onions, you can make it as a stand-alone side dish!   If you are always sneaking the onions from the frying pan, this recipe is for you :) Ingredients For Fried Red Onions: Red onions Oil Salt to taste Directions For Fried Red Onions: Slice red onions. Heat the oil in a non-stick frying pan over medium-high heat.  Add red onion slices and stir.  Reduce heat to medium, and fry the red onions, stirring periodically, for 10 minutes, or until desired doneness.  Add salt to taste.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Roasted Small New Potatoes Recipe</title>
		<link>http://www.melaniecooks.com/roasted-small-potatoes-recipe/322/</link>
		<comments>http://www.melaniecooks.com/roasted-small-potatoes-recipe/322/#comments</comments>
		<pubDate>Sun, 02 Aug 2009 17:52:44 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Side Dish Recipes]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=322</guid>
		<description><![CDATA[Small potatoes (a.k.a. &#8220;baby potatoes&#8221; &#38; &#8220;new potatoes&#8221;) are about 1.5 inches in diameter.  Small potatoes are very easy to prepare, since you don&#8217;t have to peel them!  The skin of small new potatoes is very thin and edible. Roasted Small New Potatoes Recipe Ingredients: A bag of small potatoes Olive oil Salt and pepper to taste Roasted Small New Potatoes Recipe Directions: Preheat oven to 400F. Wash the small new potatoes and cut them in halves.  Put the small potato halves in a bowl.  Pour 1 tbsp of oil to potatoes.  Coat the new potatoes with oil by moving the potato pieces with your hands.  If needed, add more oil, so all the new potato pieces look shiny and coated with oil. Line the baking sheet with parchment paper.  Put the new potato pieces on a baking sheet.  Sprinkle with salt and pepper. Put in the oven and cook for 40 minutes or until the new potatoes are done.  Add more salt to taste if needed.]]></description>
		<wfw:commentRss>http://www.melaniecooks.com/roasted-small-potatoes-recipe/322/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Russian Sweet Bell Peppers And Onions Recipe</title>
		<link>http://www.melaniecooks.com/russian-sweet-bell-peppers-and-onions-recipe/298/</link>
		<comments>http://www.melaniecooks.com/russian-sweet-bell-peppers-and-onions-recipe/298/#comments</comments>
		<pubDate>Fri, 31 Jul 2009 16:23:54 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Appetizer Recipes]]></category>
		<category><![CDATA[Side Dish Recipes]]></category>
		<category><![CDATA[bell peppers]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[russian food]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=298</guid>
		<description><![CDATA[This is a Russian recipe of an appetizer made with sauteed bell peppers and onions.  It tastes best when served cold. Ingredients For Russian Sweet Bell Peppers And Onions Recipe: 5 bell peppers 3 onions 3 tbsp oil 1/2 cup ketchup 1 tsp salt 4 tsp sugar 2 tsp garlic powder 1 tbsp vinegar 1 can (14 oz) of chopped tomatoes Directions For Russian Sweet Bell Peppers And Onions Recipe: Slice the onions. Heat the oil in a large non-stick frying pan over medium-high heat.  Add the onions, stir, and cook, stirring periodically, for 5 minutes. While the onions are cooking, slice the bell peppers (cut them in half, scoop out the seeds with a spoon and discard the seeds, then slice the peppers).  Add bell peppers to the frying pan and cook, stirring periodically, for 5 minutes. Mix ketchup, salt, garlic powder, sugar and vinegar and add to the peppers and onions.  Add chopped tomatoes and stir.  Reduce heat to low, cover and simmer for 15 minutes. Serve cold. Pictures Of Russian Sweet Bell Peppers And Onions Recipe:]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>How To Cook Perfect Rice In A Rice Cooker</title>
		<link>http://www.melaniecooks.com/how-to-cook-perfect-rice-in-rice-cooker/283/</link>
		<comments>http://www.melaniecooks.com/how-to-cook-perfect-rice-in-rice-cooker/283/#comments</comments>
		<pubDate>Wed, 29 Jul 2009 14:53:24 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Side Dish Recipes]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=283</guid>
		<description><![CDATA[The laziest way to cook perfect rice is to use a rice cooker!  Put rice, water and salt in a rice cooker, press the button and walk away :)  Rice cooker will do all the work in cooking the perfect rice for you. The Ratio Of Rice And Water In A Rice Cooker For white rice in a rice cooker, I always use the ratio of 1 cup of rice to 1.5 cups of water. The rice cooker manual has different ratios depending on the rice type, but I hate reading manuals and just remember the ratio that always worked for me :) How Much Salt In Rice? I use 1/4 tsp of salt per 1 cup of uncooked rice. How To Cook Rice In A Rice Cooker &#8211; Pictures I usually cook 2 cups of dry rice at a time: Using my ratio of rice to water in a rice cooker, I add 3 cups of water: Then I add 1/2 tsp of salt to a rice cooker, and press the &#8220;Cook&#8221; button: When the rice cooker beeps, the rice is ready!  You don&#8217;t even have to take it out right away &#8211; the rice cooker will keep your [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Fried Potatoes Recipe</title>
		<link>http://www.melaniecooks.com/fried-potatoes-recipe/72/</link>
		<comments>http://www.melaniecooks.com/fried-potatoes-recipe/72/#comments</comments>
		<pubDate>Mon, 21 Jul 2008 21:14:08 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Side Dish Recipes]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://www.melaniecooks.com/?p=72</guid>
		<description><![CDATA[Ingredients: 7 medium potatoes 2 tbsp oil Salt and pepper to taste Directions: Peel the potatoes.  Cut the potatoes in half lengthwise, then slice into very thin slices (as thin as you can). Heat the oil in a large non-stick frying pan over medium-high heat.  Add the potatoes.  Don&#8217;t stir them for 4 minutes, or until the brown crust develops on the bottom. Flip the potatoes with the spatula, so the brown side is on top and the light side is on the bottom.  Cook for 4 minutes.  Stir the potatoes to break them up.   Reduce heat to low and cook for another 5 minutes.  Taste the potatoes to make sure they are not raw.  If they taste undercooked, cook them some more. Sprinkle with salt and pepper to taste.]]></description>
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