Category: Side dishes


Oct
2019

Tangy Vegetable Pasta Salad

categories: Recipes, Side dishes

Today I am featuring a recipe that is a perfect side dish to serve during football games this fall. It pairs perfectly with a variety of meats and burgers due to the tangy flavor of the dressing. You can substitute any shape of pasta that you want in this recipe. So get out all of those half boxes of pasta in your onlinephentermine pantry and use them up. Let’s get started on this great side dish.

Start by cooking 4 cups of pasta according to the package directions. Drain pasta and let it cool. Then chop up 1 green pepper, 1 yellow or red onion, and 2 tomatoes. When the pasta is cool, mix it together with the chopped vegetables.

Next make the dressing by mixing 1 (14 oz.) can of sweetened condensed milk with 3 tablespoons of vinegar, 1 cup of sugar, 2 cups of mayonnaise, 1 teaspoon of salt, and 1/2 teaspoon of pepper.


Add the dressing to the pasta and vegetables and mix thoroughly. Chill at least 4 hours before serving.


Tangy Vegetable Pasta Salad

Print Recipe
Course Side Dish
Cuisine American
Servings 10

Ingredients
  

  • 4 cups bow tie pasta You could use elbow pasta or any other small pasta.
  • 1 green pepper (chopped)
  • 1 onion (chopped) red or yellow
  • 2 tomatoes (chopped)
  • 1 14 oz. can sweetened condensd milk
  • 3 tablesppons apple cider vinegar
  • 1 cup sugar
  • 2 cups mayonnaise
  • 1 tsp. salt
  • 1/2 tsp. pepper

Instructions
 

  • Start by cooking 4 cups of pasta according to the package directions. Drain pasta and let it cool. Then chop up 1 green pepper, 1 yellow or red onion, and 2 tomatoes. When the pasta is cool mix it together with the chopped vegetables. Next make the dressing by mixing 1 (14 oz.) can of condensed milk with 3 tablespoons of vinegar, 1 cup of sugar, 2 cups of mayonnaise, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Add the dressing to the pasta and vegetables and mix thoroughly. Chill at least 4 hours before serving.
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Jan
2017

Top 5 Recipes of 2016

categories: Desserts, Main Dishes, Recipes, Side dishes

From Meatball Baked Ziti to Strawberry Fluff Salad, these are the top 5 most clicked on recipes from 2016. Since 2016 just came to a close, I am thrilled to share the top 5 Cooking Up Cottage recipes of last year.  Now It seems you all enjoy a good main dish for a weeknight along with some goodies for dessert so I’ll be sure to include more of those recipes in 2017!  

1. Baked Ziti with Meatballs – This recipe features homemade meatballs, a delightful amount of gooey cheeses all mixed together with a hearty ziti pasta. [GET THE RECIPE HERE]

2. Cream Cheese and Chive Stuffed Chicken – This chicken recipe stays so moist when cooked to perfection, because it is baked in butter and its crispy coating holds in the juices. [GET THE RECIPE HERE]

3. Chicken Pot Pie – This recipe is so simple that your kids can help make it on those busy weeknights. And, it’s healthy since it’s packed full of vegetables so you can feel good about getting the kids to eat their corn, beans, carrots, peas, and green beans. The best part of this dish is the flakey, buttery crescent roll topping that is woven over the filling.  [GET THE RECIPE HERE]

4. Strawberry Fluff Salad – This is a fun, light, and fluffy salad. It will satisfy your party guests with its sweet flavor and heavenly fresh strawberries. [GET THE RECIPE HERE]

5. Blueberry Bars – This bar will make your taste buds dance. It has a blueberry topping on a wonderfully buttery cake. [GET THE RECIPE HERE] 

Happy New Year!

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Dec
2016

Green Bean Casserole

categories: Recipes, Side dishes

Today I’m featuring a classic recipe that is a holiday meal favorite! My family has been wondering why this particular recipe wasn’t on the blog yet, since we’ve all gotten used to relying on this blog for our “grocery list” when we go to the store for ingredients. It’s so nice not having to carry around the paper recipe, not having to write down a list of ingredients. Now we just look it up on the phone, and we’re all set. Now my family is starting to name off a list of recipes that I need to feature, and Green Bean Casserole made the top of the list this week. This recipe is so simple to make, and it only requires four basic ingredients that combine to make a wonderful mixture topped with crunchy, flavorful, fried onions. So if you are bringing a dish to your family’s meal or you’re hosting a dinner, choose this family favorite for a guaranteed thumbs up from the bunch.

bean-1Start by greasing a 1 1/2 quart casserole dish. If you are making this dish for a large crowd you will need to double the recipe and use a bigger casserole dish. Then drain the two cans of green beans.

draining-beansThen put one can of beans in the bottom of the casserole dish.

green-bean-layerMix the can of soup and 1/2 of an empty soup can of milk in a bowl.

mixing-soup

Pour half of this mixture over the beans.

soup-layerNow add a layer of 3/4 of the can of crispy fried onions.

onion-layerAdd the other can of beans, the rest of the soup mixture, and then the rest of the onions.

last-onion-layer

Now bake at 350 degrees for 1 hour.

Green Bean Casserole
Serves 6
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 2 (14.5 oz.) cans of green beans
  2. 1 (10 1/2 oz.) can of cream of mushroom soup
  3. 1 (2.8 oz.) can crispy fried onion rings
  4. 1/2 of a soup can of milk
Instructions
  1. Start by greasing a 1 1/2 quart casserole dish. If you are making this dish for a large crowd you will need to double the recipe and use a bigger casserole dish. Then drain the two cans of green beans.
  2. Then put one can of beans in the bottom of the casserole dish.
  3. Mix the can of soup and 1/2 of an empty soup can of milk in a bowl.
  4. Pour half of this mixture over the beans.
  5. Now add a layer of 3/4 of the can of crispy fried onions.
  6. Add the other can of beans, the rest of the soup mixture, and then the rest of the onions.
  7. Bake at 350 degrees for 1 hour.
Cooking Up Cottage https://www.cookingupcottage.com/
 

 

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Mar
2016

Spring Pasta Salad

categories: Recipes, Salads, Side dishes

garden pasta salad 8

The first day of Spring was last Sunday and if you are like me you are starting to plan and dream about your garden. I have a large flower garden in my back yard so usually I am dreaming about what flowers to plant.

FullSizeRenderHowever, for the past few years I have grown a few vegetables, and many of the vegetables I have grown are included in this flavorful Spring Pasta Salad: radishes, green pepper, red onions, and grape tomatoes.  These four main vegetables come together beautifully as they get tossed into a tangy dressing with shell pasta.  This combination is perfect for any celebration including Easter which will be here before you know it.

pasta salad 12pasta salad 10

Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.shellsboiling pasta

While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.tomaotes , onions, green peppers and tomatoes

Now set the vegetables to the side and mix up your dressing.  In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, 1/2 cup of white vinegar, 1/4 teaspoon of salt, and 1/2 cup of sugar.

mixing dressing

Drain your pasta and rinse it in cold water.  Now you can mix everything together in a large bowl.

shells mixed into pasta

Refrigerate for at least 3 hours before you serve to let the flavors mix together.

garden pasta salad 14

garden pasta salad 11

Print
Spring Pasta Salad
 
Ingredients
  • 1 (16 oz.) package of medium pasta shells
  • 1 cup of chopped red onions
  • 1 cup of chopped green peppers
  • 1 cup of sliced radishes
  • 1 pint of grape or cherry tomatoes (cut each tomato in half)
  • 1 (14 oz.) can of sweetened condensed milk
  • 2 cups of mayonnaise
  • ½ cup of white vinegar
  • ¼ teaspoon salt
  • ½ cup of sugar
Instructions
  1. Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.
  2. While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.
  3. Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, ½ cup of white vinegar, ¼ teaspoon of salt, and ½ cup of sugar.
  4. Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.
  5. Refrigerate for at least 3 hours before you serve to let the flavors mix together.

 

 

 

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