home made food

Side Dishes

Side Dishes, Breakfast Dishes, Sandwiches, Specialty Dishes and Specialty Seasonings.

A potpourri of flavorful foods: Homemade Egg Noodles, Crabmeat Quiche, Santa Fe Skillet Breakfast, Chiles Rellenos Taos, Philadelphia Cheesesteak Sandwiches, and Cajun Seafood Seasoning are just a few of the specialties in this chapter.

  • Homemade Egg Noodles
  • Holiday Stuffing
  • Cornbread Dressing
  • Hash Brown Quiche
  • Crabmeat Quiche
  • Chiles Rellenos Taos
  • French Toast
  • Pecan Waffles
  • Pancakes
  • Honey Butter
  • Orange Butter
  • Huevos Rancheros
  • Spanish Eggs
  • Santa Fe Skillet Breakfast
  • Scrambled Eggs and Sausage
  • Reuben Sandwiches
  • Kielbasa Sandwiches
  • Philadelphia Cheesesteaks
  • Grilled Ham and Swiss
  • Italian Hoagies
  • Sandwiches Monte Cristo
  • Bacon, Tomato, and Egg Sandwiches
  • Vegetable Sandwiches
  • Pepper Seasoning for Fish
  • Fajita Seasoning
  • Cajun Seafood Seasoning
  • Salt-Free Herbal Seasoning
  • Add A Favorite Side Dish



Here’s a Sample Recipe from the Side Dishes and Specialty Entrees Chapter; Enjoy!




Try this unique and vegetarian unique twist to a New Mexico favorite, Huevos Rancheros. This recipe features a light tomato-based sauce; delightful!

Huevos Rancheros


(From The American Gourmet Collection Cookbook)



1/4 cup Cooking Oil

8 Corn Tortillas

1/2 cup chopped Onion

1 minced Garlic Clove

1 24-oz. can Tomatoes

1 4-oz. can diced Green Chilies

3/4 teaspoon Chili Powder

1/2 teaspoon Garlic Salt

8 Eggs

1 cup shredded Monterey Jack Cheese


1. Preheat oven to 325°.


2. Heat cooking oil in a 10-inch skillet over medium-high heat. Fry tortillas, one at a time, about 30 seconds per side to soften (or, if you prefer, until crisp and golden). Drain well on paper toweling. Wrap softened or fried tortillas in foil and keep warm in a 325° oven.


3. In the same skillet, saute chopped onion and garlic in remaining oil until tender. Add undrained tomatoes (cut up), green chilies, chili powder, and garlic salt.


4. Simmer 8 to 10 minutes, until slightly thickened.


5. Break one egg into a small measuring cup. Carefully slide egg into the hot tomato mixture. Repeat with the remaining seven eggs. Season with salt and pepper and cover the skillet.


6. Cook over low heat for 3 to 5 minutes or until eggs are done as desired.


7. Place two tortillas to the plate, and arrange eggs and some tomato mixture on the tortillas. Sprinkle with cheese and serve. Serves 4.


The American Gourmet Collection Cookbook is available exclusively at Amazon.com; you can order your copy here.