Any dish ideas?!
Any dish ideas?
We're going to a family gathering about 3 hours away from home. We're supposed to have a potluck dinner, but I can't think of anything to take. I need something that travels well and won't spoil..Any ideas?
Answers:
Some sort of potato dish, cheese, or scalloped. Everyone loves that and I would recommend getting a Pyrex Portable casserole dish. They come with a packet that you can either heat up or use as an ice pack for traveling with food.
maybe a pasta salad
Macaroni and Cheese... homemade, (with milk not water), and cheese sprinkled on the top... mmm.......mmmm...... good.
Or fried chicken, or some kind of vegetable side dish.
A lasagne's always good; tuna noodle casserole; Why not buy a ham or turkey at Boston Market...
pasta salad
Antipasto. A plate of thinly sliced hams, salami, cheeses, some vegetables.
How about jello? Pack it in a cooler of ice.
Or just bring cokes & refreshments like creme soda, root beer, etc.
any kinda crock pot dish will work. wing in bbq sauce cook them all day while your at work or over night then you can transport fairly easily then plug in and enjoy, pretty cheap to make too. or swedish meatballs
whatever it is, make sure there's no milk or mayo in it. Those things spoil the fastest.
cut up red peppers in 1/4's, flatten them out and fry them inside first. turn them over, add about a tablespoon of seasoned breadcrumbs, some grated parmesan cheese and about a teaspoon of red vinegar to the inside of each while the outer part is frying. cover and fry til browned. this dish can be served warm or at room temp and travels well. enjoy the gathering and the food.
Okay do u have fish at home? OR okra and potato, or left over bread?
For both the ingredients are the same.
Get cilantro, fenugreek leaves, garlic, chillies, salt, tomatoes.
Make a paste if cilantoro with ration two is to one - that is half of fenugreek and one whole bunch of cilantro since fenugreek is bitter. Wash all the greens, and other vegetables and make a paste using a grinder.
Heat a little oil, and put the paste into it. Let it cook for sometime till u start getting the aroma......dont add water.
Now put either fish, okra and potatoes ( in this case u might add water a little enough to boil the potatoes), or the bread.
This doesnt taste good when cold, so eat it as quicky as possible. May be u can pack some white rice too.
very simple Mexican cornbread this dish is very very very filling and very delicious if you make it right
Pasta salad with kielbasi...just cut up kielbasi and toss into prepared/rinsed/COOLED multicolor pasta or any pasta...add a can of drained corn, drained kidney beans, chunks of cheddar cheese, italian salad dressing. Be sure to take some extra dressing to drizzle over before you serve..because the salad will soak it up on the way there. I also add artichoke hearts to mine.
Cook & drain corkscrew noodles (rotini). Put into large bowl with diced onion, halved cherry tomato, halved pepperoni slices, diced green and/or red bell pepper, and some crumbled Feta cheese. Stir in Italian Salad Dressing until the right consistency, chill & serve. GUARANTEED to get raves!
To make it pretty, get the tri-color Rotini.
Put in a cooler or a large bag with re-freezable ice packs to travel.
do like I do and drive there, stop at the closest store with a deli, buy some chicken or potato salad or something, in the parking lot put it in your dish and then finish the trip.
freetoni is right, if the dish needs to be cold or hot then you cant take it and expect it to be good three hours later. (guess noone read your question correctly) however ginger's idea of a cornbread is a good idea. if not cornbread then get a variety of rolls and bagettes. and then buy some gourmet cookies that can be taken out of its packag and placed on a nice plate. truthfully my family exempts anyone who is more than 1hour away from bringing anything.
chicken pot pie,
Ingredients:
1 teaspoon butter
2 cups chopped onion
1/2 cup chopped green bell pepper
4 ounces canned chopped green chilies
1 clove garlic -- minced
1 1/2 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked chicken
2 tablespoons brown sugar
1 ounce unsweetened chocolate -- grated
12 ounces chili sauce
10 ounces chicken broth
1 package refrigerated corn bread twists
Directions:
Preheat oven to 375F. Melt the butter in a large skillet over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits.
Add the chicken and the next 4 ingredients, and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into a greased 11 x 7-inch baking dish. Unroll corn bread dough, separating into strips.
Place strips in a lattice fashion over chicken mixture. Bake for 25 minutes or until golden brown; let stand 15 minutes before serving.
This recipe for A Different Chicken Pot Pie serves/makes 6
Fruit salad. The trip will give it time for flavors to come together.
Cocktail Meatballs Emeril made these once and I have also made them YUMO and just put them in an crockpot to take with you . Below is the receipe and here is the link were I found it
http://www.foodnetwork.com/food/recipes/...
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: about 3 dozen
User Rating:
1 pound ground beef
1 large egg, lightly beaten
1/2 cup finely chopped yellow onion
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan
2 tablespoons milk
2 teaspoons Creole mustard
1 1/2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot red pepper sauce
2 teaspoons vegetable oil
2 teaspoons unsalted butter
Sauce:
1 cup ketchup
1/2 cup grated yellow onions
1 teaspoon minced garlic
1/4 cup packed light brown sugar
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon salt
Preheat the oven to 350 degrees F.
In a large bowl, combine all the ingredients for the meatballs, except the oil and butter. Mix well with your hands. Form into individual meatballs, about 1-inch in diameter. In a large skillet, heat the oil and the butter over medium-high heat. Add the meatballs and cook, turning until brown on all sides. Transfer to a 2 1/2 quart baking dish.
Make the sauce by combining all the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning, to taste. Pour the sauce over the meatballs and bake until the meat is cooked through and the sauce is bubbly, 20 minutes. Remove from the oven and serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.