What is good for a dish to pass for a work picnic (AND PLEASE DON'T MENTION BEAN CASSEROLE IT IS OUT NOT IN)??!
Answers:
Summer Fruit with Wine and Mint
1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves
Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved!. Boil for 2 minutes!. Remove from the heat!.
Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl!. Pour the warm wine mixture over; toss to coat!. Cover and refrigerate until cold, stirring occasionally, at least 2 hours!.
Transfer to the fruit mixture to a wide jar with a tight-fitting lid!. Keep chilled!.
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Caponata Picnic Sandwiches
1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella
Heat 1/4 cup of the oil in a heavy large skillet over medium heat!. Add the celery and saute until crisp-tender, about 2 minutes!. Add the eggplant and saute until beginning to soften, about 2 minutes!. Season with salt!. Add the red pepper and cook until crisp-tender, about 5 minutes!. Add the onion and saute until translucent, about 3 minutes!. Add the diced tomatoes with their juices, raisins, and oregano!. Season with salt and pepper, to taste!. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes!. Add the vinegar, sugar, and capers!. Season with salt and pepper, to taste!.
Cut the bread pieces horizontally in half!. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes!. Rub the whole garlic cloves over the toasted side of the bread!. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve!.
To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper!. Chill until ready to serve, or keep at room temperature up to 1 hour!.
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Italian Potato Salad
3 medium russet potatoes (about 2 1/2 pounds total)
1/4 cup olive oil, plus additional olive oil, if necessary
1 pound good-quality hot dogs, pierced
1/4 cup chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
Boil the potatoes whole until tender, about 10 minutes!. Drain and cool to room temperature!. Peel and cut potatoes into bite-size pieces, discarding potato skins!.
Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes!. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces!.
Toss the potatoes, parsley, basil, and olive oil in a large bowl!. Season the potato salad with salt and pepper, to taste!. Add the hot dogs to the salad and toss!. Season to taste, adding additional olive oil if the salad seems too dry!. Serve the salad at room temperature!.Www@FoodAQ@Com
1 1/4 cups dry white wine
1/3 cup sugar
1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
1 basket (8-ounce) fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
1 tablespoon chopped fresh mint leaves
Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved!. Boil for 2 minutes!. Remove from the heat!.
Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl!. Pour the warm wine mixture over; toss to coat!. Cover and refrigerate until cold, stirring occasionally, at least 2 hours!.
Transfer to the fruit mixture to a wide jar with a tight-fitting lid!. Keep chilled!.
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Caponata Picnic Sandwiches
1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella
Heat 1/4 cup of the oil in a heavy large skillet over medium heat!. Add the celery and saute until crisp-tender, about 2 minutes!. Add the eggplant and saute until beginning to soften, about 2 minutes!. Season with salt!. Add the red pepper and cook until crisp-tender, about 5 minutes!. Add the onion and saute until translucent, about 3 minutes!. Add the diced tomatoes with their juices, raisins, and oregano!. Season with salt and pepper, to taste!. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes!. Add the vinegar, sugar, and capers!. Season with salt and pepper, to taste!.
Cut the bread pieces horizontally in half!. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes!. Rub the whole garlic cloves over the toasted side of the bread!. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve!.
To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper!. Chill until ready to serve, or keep at room temperature up to 1 hour!.
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Italian Potato Salad
3 medium russet potatoes (about 2 1/2 pounds total)
1/4 cup olive oil, plus additional olive oil, if necessary
1 pound good-quality hot dogs, pierced
1/4 cup chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
Boil the potatoes whole until tender, about 10 minutes!. Drain and cool to room temperature!. Peel and cut potatoes into bite-size pieces, discarding potato skins!.
Put the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes!. Cool the hot dogs to room temperature, then cut them crosswise into bite-size pieces!.
Toss the potatoes, parsley, basil, and olive oil in a large bowl!. Season the potato salad with salt and pepper, to taste!. Add the hot dogs to the salad and toss!. Season to taste, adding additional olive oil if the salad seems too dry!. Serve the salad at room temperature!.Www@FoodAQ@Com
7 layer dip, cubed seedless watermelon, shrimp cocktail with classic and tropical cocktail sauces, mexican salad with lettuce & corn, black beans in a lime marinade with summer tomatos and grated cheddar cheese!. Serve with a regular and spicy ranch dressing!.Www@FoodAQ@Com
Beef stick, cheese and crackers!.
It may be a little work cutting and slicing but it goes great with anything and you can snack on it before, during and after!.!.!.Www@FoodAQ@Com
It may be a little work cutting and slicing but it goes great with anything and you can snack on it before, during and after!.!.!.Www@FoodAQ@Com
A chili/ macaroni casserole!.Www@FoodAQ@Com
Pea casserole!Www@FoodAQ@Com
Potatoe SaladWww@FoodAQ@Com
Banana puddin'Www@FoodAQ@Com
Cold bow tie pasta with the works!. Throw in anything you want!.Www@FoodAQ@Com
deviled eggs!.!.it is LimboWww@FoodAQ@Com
mac n cheeeeeeeezeWww@FoodAQ@Com
chicken over a charcole fire
yummm good!:)Www@FoodAQ@Com
yummm good!:)Www@FoodAQ@Com