Best recipes for....?!
Answers: a potluck dinner?? My friends are having a potluck dinner tonight, and I need some advice on what to bring and how to make it. I was thinking maybe some mac and cheese or broccoli casserole, or something along those lines, but any input would be appreciated. I would like to keep it relatively inexpensive, and I really need help with a recipe. Thanks!!!!
Tis the season for partying!! So here is a site that has loads of recipes that would be good for pot luck:
http://www.northpole.com/Kitchen/Cookboo...
Enjoy your party!!
mac and cheese
Macaroni and Cheese
1 lb uncooked noodles (I like the shells but anything kind will work)
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 tablespoon worcestershire sauce
1 pinch ground cayenne pepper (optional)
4 cups whole milk or half-and-half
1 lb shredded sharp cheddar cheese
Bread Crumb Topping
1/2 cup Italian style breadcrumbs
2 tablespoons of melted butter
Heat oven to 350o F.
Cook noodles as directed on box.
While noodles are cooking, melt butter in saucepan over low heat. Stir in flour, salt, pepper, mustard, Worcestershire sauce and cayenne pepper. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute-mixture will thicken. Stir in cheese. Cook, stirring constantly until cheese is melted.
Drain rinsed noodles. Gently stir into cheese sauce. Pour into un-greased 4-quart casserole.
Stir together bread crumbs and butter and sprinkle over the top of the Mac and Cheese.
Bake uncovered for 20-25 minutes until bread crumbs are toasted and cheese is bubbly.
http://www.recipezaar.com/239351
BEST BROCCOLI CASSEROLE
1 c Water
1/2 ts Salt
1 c Rice -- instant
1/4 c Butter or margarine
1/4 c Onion -- chopped
1/4 c Celery -- chopped
1cn Cream of mushroom soup
- 10 3/4 oz, undiluted
1 cn Cream of celery soup
- 10 3/4 oz, undiluted
1pk Broccoli, frozen chopped
- 10 oz pkg, thawed
1/2c Cheese, American processed
- diced
Bring water and salt to a boil. Add rice; cover and remove from
heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and
celery until tender. In large mixing bowl, combine rice, celery and
onion with remaining ingredients. Pour into a greased 1 1/2 quart
casserole. Bake at 350F for 1 hour.
http://www.recipesource.com/main-dishes/...
Broccoli Casserole
1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1/2 teaspoon salt
1 1/2 teaspoon fresh ground black pepper
Flavor Pack from Ramen
6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
1 package chicken flavored Ramen noodles, broken up
Preheat oven to 350 degrees F.
In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
http://www.foodnetwork.com/food/recipes/...
Cheesy Hash Brown Casserole
1 (32-ounce) package frozen hash brown potatoes, thawed
8 oz grated cheddar cheese or whatever kind you like)
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup, undiluted
2 cups (16-ounces) sour cream
3/4 cup butter, melted and divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups corn flakes, crushed
In a large bowl, combine hash browns, cheese, soup sour cream, 1/2 cup butter and onion. Spread into a greased 13 x 9 x 2-inch baking dish.Sprinkle with paprika.
Combine corn flakes and remaining butter; sprinkle on top of casserole. Bake, uncovered, at 350*F (175*C) for 50 to 60 minutes or until browned and heated through.
Serves 8 to 10.
~Asparagus and Avocado Bean Salad With Prosciutto~
Serves: 6
Preparation time is 10 minutes.
Inactive preparation time is 15 minutes.
Cooking time is 15 minutes.
Ingredients
1 tablespoon extra virgin olive oil
1 dash pepper
2 cloves garlic, minced
Juice of 1/2 lemon
7 slices prosciutto, diced fine
1 pound asparagus
1 can kidney beans, rinsed
2 avocados, 1/2 inch cubes
1/2 cup red onion, finely chopped
2. Instructions
(i) Chop (into bite size pieces) and steam the asparagus for 15 minutes (until fork
tender) and cool for 10 minutes.
(ii) Add to the bowl, the cooled asparagus, chopped avocado, kidney beans (or any
bean of your choice), prosciutto, lemon juice, olive oil, and pepper. Mix to
combine.
(iii) Cover the bowl with plastic wrap and cool in the refrigerator for 15 minutes to
ensure the salad is chilled. Serve and enjoy!
How about some picadillo & potato?!
Here's whatchya need:
1 lb ground beef
3 - 4 medium potatoes peeled, halfed, & cut into 1/4 inch slices
4 oz tomato sauce
water
garlic powder (to taste)
salt & pepper (to taste)
Brown the beef in a medium sauce pan, & strain grease. Add potatoes, tomato sauce, water (just to cover beef & potatoes), garlic powder, salt & pepper. Water should be reddish in color. Stir until ingredients are mixed in. Bring to a boil, then cover & simmer about 15 minutes (or until potatoes are tender).
This dish is even better the day after with some tortillas.
This is a great recipe and easy too...
Mashed Baked Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: My Grandmother's Table
4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings
Preheat oven to 350 degrees F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
The hash brown casserole mentioned above is really good too. You could try www.allrecipes.com too (you could search for chili, casseroles, mac & cheese, etc.). Their recipes are rated by users and I've found you can't go wrong with them. You could also consider bringing a dessert, chips & dip, or a few 12 packs of soda, etc. Our local grocery store has great fried chicken you can purchase by the piece ~ I've been to many pot lucks where someone has brought the fried chicken and it is always a hit (a bit more expensive, but great if you're short on time).
Enjoy!
This recipe is from Emeril. I saw it on tv back in August and have used it over and over. You can ignore the line of "serve immediately". When I'm done making it, I put it all into a pyrex, cover in foil, and leave it on a very low light. If you're scared of it drying out (which it won't) just add some extra oil to it. THIS IS A WINNER, IT'S SUPER CHEAP, AND IT TASTES UNBELIEVABLE. (I've made it with onions instead of challots and its fine).
1 pound spaghetti
4 slices bacon, cut into 1-inch strips
2 tablespoons olive oil
2 tablespoons thinly sliced garlic
1 to 2 tablespoons chopped shallots
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 large egg
1/4 to 1/2 cup grated Parmigiano-Reggiano, as desired
Bring a large heavy pot of salted water to a boil. Add the spaghetti and cook, stirring to separate the strands, until the pasta is al dente, 7 to 8 minutes for dry pasta. Drain in a colander, reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the bacon and cook until crisp. Add the garlic, shallots, pepper, and salt and cook, stirring, until fragrant and the garlic is soft but not brown, about 1 1/2 minutes.
Remove the pan from the heat and add the egg and reserved pasta cooking water, stirring quickly until the mixture thickens, but the egg does not scramble.
Divide the spaghetti among plates or large shallow bowls, sprinkle cheese to taste over the top of each serving, and serve immediately.
*********PINTO BEAN CASSEROLE
1 package tortilla chips (9 ounces)
2 cans pinto beans, (15 ounces each) rinsed and drained
1 can (15 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, sour cream and salsa, optional
Crush tortilla chips and sprinkle into a greases 13 X 9 X 2 baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese.
Bake, uncovered, at 350 for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.
KIDS LOVE THIS CASSEROLE WHEN YOU SERVE IT WITH TORTILLLA CHIPS. PLAN TO HAVE ISTANT PUDDING FOR DESSERT AND YOU’LL HAVE ONE HAPPY FAMILY.
Go with the mac & cheese and you can add some ground beef or ham. When done, sprinkle some chopped red peppers and green onions on top and it will look festive.