I'm having a potluck?!
my friends are each bringing something!. But, what should I make because my husband is a strict vegitarian and I am a vegitarian and I sometimes eat a little chicken!. An idea's would be very helpful!.Www@FoodAQ@Com
Answers:
if you eat cheese you can make a veggie lazagna, eggplant parmagan, some spicy tofu dish!.!.!.group recipies!.com is a good site other than food network!.!.!.Www@FoodAQ@Com
This is reall good and great for a potluck!. It also keeps well in the refrigerator for a week or so :)
Marinated Balsamic Bean Salad
This is great at lunch or as a side dish on hot summer nights!. It keeps well for quite a long time in the fridge!.
1 cup frozen whole-kernel corn
1 cup frozen cut green beans
1 (16-ounce) can kidney beans
1 (15-ounce) can chickpeas (garbanzo beans)
1 (15-ounce) can black beans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon dried basil
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 garlic cloves, minced
Combine the first 5 ingredients in a colander; rinse and drain!. Combine onion and remaining ingredients in a bowl; add corn and beans, tossing gently to coat!. Cover and marinate in refrigerator at least 4 hours, stirring occasionally!. Serve with a slotted spoon!.
Yield: 7 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 214(16% from fat); FAT 3!.8g (sat 0!.5g,mono 1!.7g,poly 0!.8g); PROTEIN 10!.6g; CHOLESTEROL 0!.0mg; CALCIUM 74mg; SODIUM 526mg; FIBER 6!.4g; IRON 3!.5mg; CARBOHYDRATE 37gWww@FoodAQ@Com
Marinated Balsamic Bean Salad
This is great at lunch or as a side dish on hot summer nights!. It keeps well for quite a long time in the fridge!.
1 cup frozen whole-kernel corn
1 cup frozen cut green beans
1 (16-ounce) can kidney beans
1 (15-ounce) can chickpeas (garbanzo beans)
1 (15-ounce) can black beans
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon dried basil
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 garlic cloves, minced
Combine the first 5 ingredients in a colander; rinse and drain!. Combine onion and remaining ingredients in a bowl; add corn and beans, tossing gently to coat!. Cover and marinate in refrigerator at least 4 hours, stirring occasionally!. Serve with a slotted spoon!.
Yield: 7 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 214(16% from fat); FAT 3!.8g (sat 0!.5g,mono 1!.7g,poly 0!.8g); PROTEIN 10!.6g; CHOLESTEROL 0!.0mg; CALCIUM 74mg; SODIUM 526mg; FIBER 6!.4g; IRON 3!.5mg; CARBOHYDRATE 37gWww@FoodAQ@Com
Ingredients4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
On a cutting board mince and mash the garlic to a paste with the salt!. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste!. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl!. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar!. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled!. Divide the hummus between shallow serving dishes and smooth the tops!. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts!. Serve the hummus with the pita!.Www@FoodAQ@Com
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/2 cup olive oil, or to taste
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted lightly
On a cutting board mince and mash the garlic to a paste with the salt!. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste!. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl!. In the food processor, cleaned, purée the remaining 1/4 cup oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar!. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled!. Divide the hummus between shallow serving dishes and smooth the tops!. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts!. Serve the hummus with the pita!.Www@FoodAQ@Com
make a chicken salad!they are easy and delicious!.buy some lettuce at the store and add carrots, chicken, tommatos(be careful of the ones u buy i hear tht salminila is stillgoin) or any thing you want to add! i hoped that helped
ps put in decorative bowl with tongs to make it look festive!!Www@FoodAQ@Com
ps put in decorative bowl with tongs to make it look festive!!Www@FoodAQ@Com
Eggplant parmigiana is a good idea, or just make a dessert!.Www@FoodAQ@Com
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
*Garlic Bread:
The recipe I am giving you makes about 18 slices!. Bake: 20 mins!.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp!.
*1 loaf (1 pond) french bread
Directions:
_1!.Heat the oven to 400 degrees!.
_2!.Peel & finely chop the garlic!. Mix the garlic & margaine!.
_3!.Cut the bread crosswise into 1-inch slices!. Spread margarine mixture over 1 side of each bread slice!. Reeasemble the loaf, & wrap securley in heavy duty aluminum foil!.
_4!.Bake 15 to 20 mins!. or until hot!.
*Tiramisu:
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on highe speed until stiff peaks form!. Gently sppon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange halfof them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
*Hope This Helps*Www@FoodAQ@Com
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
*Garlic Bread:
The recipe I am giving you makes about 18 slices!. Bake: 20 mins!.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp!.
*1 loaf (1 pond) french bread
Directions:
_1!.Heat the oven to 400 degrees!.
_2!.Peel & finely chop the garlic!. Mix the garlic & margaine!.
_3!.Cut the bread crosswise into 1-inch slices!. Spread margarine mixture over 1 side of each bread slice!. Reeasemble the loaf, & wrap securley in heavy duty aluminum foil!.
_4!.Bake 15 to 20 mins!. or until hot!.
*Tiramisu:
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on highe speed until stiff peaks form!. Gently sppon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange halfof them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
*Hope This Helps*Www@FoodAQ@Com