What is a food item to bring to a BBQ?!
What is a food item to bring to a BBQ?
If you happen to have a great recipe it would be great if you shared! Thanks!
Answers:
I like a fruit salad served in a watermelon bowl. Cut the watermelon in half leaving a "handle" across the center. Fill the hollowed-out watermelon with mixed fruit - melons, strawberries and grapes, flavored with just a little sugar and fresh mint. I little labor-intensive but it's very refreshing and looks great!
This is a great and simple appetiser which is always well received, and is just a little bit different. People won't believe you when you tell them how simple they are to make as they taste much more "special" than they really are.
Carefully split some pitta pockets, and spread both sides liberally with cream cheese. Then add some sliced mushrooms that you have previously microwaved (with a cover) for 3 minutes with some garlic and salt and pepper. Put their lids on, and stack covered in foil in the fridge until needed.
Put on grill for about a minute each side (watching carefully as they will burn quickly) until golden. Cut into quarters and pass round. Just watch them disappear!
potato salad
pasta salad
baked beans
fruit salad
veggie tray
chips & dip
deviled eggs
cole slaw
here is a recipe for chilli cheese dip, that went over really well:
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can chili without beans
16 ounces shredded Cheddar cheese
1 (13.5 ounce) package nacho-flavor tortilla chips
DIRECTIONS
Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.
(You can use regular tortilla chips)
Here is a link to a good potato salad as well:
http://allrecipes.com/recipe/potato-and-...
Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey ? to 1 cup
Cook 30 minutes and turn
Brush on Honey ? to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve….. Never no leftovers!
COUNTRY POTATO SALAD
4 c. cubed cooked potatoes
1 c. chopped celery
3 chopped hard cooked eggs
? cup. Chopped red onion
? cup. dill pickle relish
2 tbsp. chopped parsley
2 tbsp. chopped pimento
Dressing:
1 qt. Miracle Whip
1/2 c. sugar
1/2 c. vinegar
3-4 tsp. prepared mustard
1 tsp. salt
1 c. sour cream (1/2 pt.)
Combine potatoes with the 6 other ingredients mix lightly. Combine dressing ingredients stir well. Pour over the potatoes and Chill 1 hour.
THREE CHEESE BAKED MACARONI
3 c. elbow macaroni (cooked and drained)
1 can Cheddar cheese soup
1 c. milk
1/4 tsp. salt (optional)
1/4 tsp. pepper
1/2 c. shredded Swiss
1/2 c. shredded Cheddar
1/2 c. grated Parmesan
1 can French fried onions
Preheat oven to 350 degrees.
In 1 1/2 quart casserole, mix hot macaroni, soup, milk, seasonings and 1/4 cup of each Swiss, Cheddar and Parmesan. Add 1/2 can fried onions. Bake uncovered at 350 degrees for 25 minutes or until heated through.
Top with remaining cheese and onions. Bake uncovered 5-8 minutes until cheeses are golden brown. Makes 4-6 hearty servings.
PEACH COBBLER PIE
1 package of pre-rolled pie crust
1 1/2 cans of sliced Freestone peaches
cinnamon-just a little
sugar
butter
nutmeg (pinch)
This is one easy peach cobbler that can be made with a store-bought crust and canned peaches.
Preheat oven to 350. Move the bottom crust into an 8 in square pan, pinch and shape into place. Put in peaches and juice from 1 can (more if you like), add pats of butter, sprinkle with sugar, cinnamon, and just a pinch of nutmeg.
Top with a prepared purchased top crust, pinch and shape over bottom crust to seal. Cut slits and sprinkle lightly with sugar if desired.
Put in 350 oven and bake until brown and bubbly top and bottom.
Call the hostess & find out if there is something specific he/she would like you to bring. If not, pick one of the following traditional favorites......potato salad, coleslaw, pasta salad, baked beans, cucumber salad, deviled eggs, chips & dip, etc......
Quick and simple, just what I like. Drain two cans of whole kernel corn, add to the corn a diced medium vidalia onion and 2-4 seeded and diced tomatoes. For the dressing add 2-3 tbsp mayo, salt and pepper. It sounds simple because it is but it tastes so fresh and summery. I also make it with leftover corn on the cob, which happens once in a while. I add fresh chopped parsley for color if I have it, too.
One of my favorites is ORZO SALAD.
1 box orzo pasta (looks like rice)
1/2 cup chopped Kalamata olives
1/2 cup chopped sun-dried tomatoes (can also use 1 cup halved cherry tomatoes if you don't like sun-dried)
1 chopped yellow pepper
1 package crumbled feta cheese
1 Tbs. chopped dill
2 Tbs. capers (vary according to personal taste)
Olive Oil
Juice of 1 lemon
S&P to taste (remember to season at the end, b/c the feta/olives/capers/tomatoes are all salty)
If it looks like it's still too dry, add some more oil and lemon
This is a great dish to bring to a bbq because it doesn't have a mayo base and it's got a lot of flavor.
Tabbouleh I
INGREDIENTS
* 1 cup bulgur
* 1 2/3 cups boiling water
* 1/3 cup olive oil
* 1/3 cup lemon juice
* 1 cup chopped green onions
* 1 cup chopped fresh parsley
* 1/4 cup chopped fresh mint
* 3 tomatoes, chopped
* 1 cucumber - peeled, seeded and chopped
* 1 teaspoon salt
* ground black pepper to taste
DIRECTIONS
1. Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
2. Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
Here's a great recipe and quite simple!
Chinese Chop-Chop Salad
(Double the recipe for a crowd. )
1 cup sliced almonds
1/2 cabbage, chopped
1/2 head iceberg lettuce, chopped
2 bunches scallions, thinly sliced (include some green)
5 - 6 fresh or canned apricots, diced
Optional: add dried cranberries or cherries…as much as you like!
In a small skillet, brown almonds in a little butter. Set aside.
In a large bowl, mix together cabbage, lettuce, scallions and apricots.
Toss with the following dressing: Bottled Italian dressing mixed with a little soy sauce and a little sugar to taste. Mix browned almonds in at the last minute (so they stay crunchy). Serves 5 - 6.
Seven-Fruit Salad
? 1/2 cup lime juice
? 1 pint blueberries
? 1/2 cup water
? 1 pint fresh strawberries, sliced
? 1/2 cup sugar
? 1 1/2 cups watermelon balls
? 2 medium nectarines, thinly sliced
? 1 cup green grapes
? 1 large banana, thinly sliced
? 1 kiwifruit, peeled and chopped
In a bowl, combine the lime juice, water and sugar; stir until sugar is dissolved. Add nectarines and banana; toss to coat. In a 2-1/2 qt. glass bowl, combine the remaining fruits. Add nectarine mixture; stir gently. Cover and refrigerate for 1 hour.
Pasta Salad
I box of Barilla tri-color fiori (wagon wheels)
red bell pepper
celery
carrotts
grape tomatoes
any other veggies that make you happy
Good Seasons garlic and herb salad dressing
cook the pasta,
make the dressing according to package directions,
chop the vegetables,
drain the pasta,
rinse in cold water
shake off excess water
combine pasta, chopped veggies, and dressing
It's nice because it doesn't have to be kept cold since there is no mayo involved. It's also nice because not everyone like mayo.
There is never any of this left when I take it. So easy and pretty cheap.
2 large cans baked beans
1 pound bacon, chopped
1 1/2 cups bread crumbs (purchased)
Brown the bacon in pan, reserve 1/2 cup of the fat. Remove bacon and then mix bread crumbs into fat.
Pour the beans into a large casserole dish, mix in 1/2 the bacon. Mix the rest of the bacon with the bread crumb mixture and spread over the top of the beans.
Cook at 350 for 1/2 half hour uncovered until beans are hearted and top is browned.
Not low fat, but really good.
This recipe came from my grandma
two bags of frozen corn (thawed)
1 pkg of cream cheese
1/2 stick of unsalted butter
2 - 3 Tb of sugar
throw together in a crock pot cook on low for a few hours stirring every now and then. Salt and pepper to taste
I found this recipe to get a bit thick so I add milk when I need to. I also garnish with bacon bits
Taco Salad with a French Kiss yummmmmmm!!
6 servings
1 lb. ground beef
1 head lettuce
1 bottle French Dressing
1/2 chopped onion
8 oz. shredded Cheddar Cheese
7-10 oz. Corn Chips
Sprinkles of Mild Hot Sauce ( go easy )
Brown the ground beef and drain off the grease
Let cool a bit
Tear the lettuce into bite sized pieces
In a big salad bowl add the lettuce, cheese, ground beef and onion
Crush the chips on top and mix
Add enough dressing to cover salad
Use about half of a bottle
A few sprinkles of hot sauce as you go (a little goes a long way)
Ready to eat in no time , can be assembled practically on the spot
Enjoy and have fun