What should I bring to a potluck?
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M$8 Answers
Here are some recipes. Of course to make it easier you could just use BBQ sauce already made at the grocery store.
BAR-B-QUE SAUSAGE
1 pkg. cocktail sausage
1 (8 oz.) Hickory smoked barbecue sauce
1 (8 oz.) grape jelly
Place all ingredients in crock pot. Cook on high until it boils. Simmer for 1 to 2 hours. Serve.
COCKTAIL MEATBALLS IN BARBECUE SAUCE
1 lb. ground lean beef
2 tbsp. catsup
1 slice day old bread, torn into sm. pieces
2/3 c. instant dry milk
1 tsp. salt
1/4 tsp. black pepper
1 egg
1/4 c. finely cut onion
Mix ingredients well. With wet hands, shape meat mixture into 40 or 50 small meatballs using a teaspoon for each. Place on a cookie sheet and brown in a 400 degree oven, about 12 to 15 minutes. Meatballs can be prepared ahead of time and stored until you are ready to bake them.
SAUCE:
1/2 c. catsup
8 oz. can tomato sauce
2 tbsp. finely cut onion
2 tbsp. brown sugar
1/8 tsp. black pepper
1 tbsp. Worcestershire sauce
2 tbsp. water
2 tbsp. pickle relish
Mix ingredients in a 2-quart saucepan and heat until steaming. Place meatballs into the sauce. Flavor is best if the meatballs are in the sauce for at least an hour.
http://www.cooks.com/rec/view/0,191,153185-255206,00.html
meatball recipe coctail wennies bbq
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M$
My favorite is the Spinach Stuffed Mushrooms. I'm certainly not a cook, but these are simple!
What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 fresh mushrooms (2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 400ºF.
MIX stuffing mix and water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.
SPOON into mushroom caps. Place, filled-sides up, in shallow pan.
BAKE 20 min. or until mushrooms are tender and filling is heated through.
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M$
Layer 1
2 cans of re-fried beans - heat up slightly with a little bit of 1/2 and 1/2 (or whole milk) add some Pace Picante sauce and about 1/2 of a season packet for tacos.
Layer 2
FRESH guacamole... 3 avocados and McCormick guacamole mix
Layer 3
Sour Cream... the real deal, no light
Layer 4
Pace Picante Sauce - Medium is great not too spicy
Layer5
Lots of cheese! A grated mexican mix is always good
You can always add chopped olives too or put them on the side if not everyone likes them. Some great tortilla chips and you're good to go!!
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M$
I hope it's ok to add the link??
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M$
1 Tablespoon butter
¼ cup onion, finely diced
¼ cup celery, finely diced
¼ cup carrot, finely diced
1 15-ounce can tomatoes, cut up in pieces (use the juice for another dish)
2 Tablespoons olive oil
1 pound shrimp
5 cups seafood/fish stock
4 Tablespoons raw rice
2 Tablespoons butter, softened
½ cup heavy cream
salt and pepper
In a skillet, sauté the onion, celery, and carrot (called a mirepoix) in the butter for 5 minutes, until the vegetable are soft, not brown. Add the tomato pieces and sauté for another 5 minutes. Scrape out into a bowl and reserve.
In the same pan, heat the olive oil then add the whole shrimp. Cook until the shells are red and crisp--about 4-5 minutes. Scrape out of the pan and let cool.
While the shrimp are cooling, heat the stock in a large saucepan, add the reserved vegetables and the rice, bring to a boil, then reduce heat and, partially covered, simmer for 20 minutes.
Peel the cooled shrimp, separating the shells and the meat, and toss the shells into the Garbage.
When the soup has finished cooking, puree in a blender, solids first (excluding the shells), then strain back into the pot.
Take half of the reserved shrimp, puree them in the blender (slowly adding enough hot stock to completely emulsify them)--and pour them into the pot.
Enrich the soup by whisking in the softened butter and the cream, then season to taste with salt and pepper. Let sit, for flavors to blend, until ready to serve.
I thought it was great!
(I took this recipie off of http://www.soupsong.com/rshrimp7.html however, it said to keep the shells, and actually put them in the soup...I find that disgusting so I removed that part from the recipie, I also removed the use of wine)
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M$
1. How long it takes to make the dish in relation to the time you will have available to devote to it.
2. After the dish is made, what temperature will the dish need to be kept in relation to the time the dish will be travelling, when eating will begin, what refridgeration or warming devices, if any, will be available upon arrival if it would be needed.
3. The cost of the ingredients for the dish
4. Information you may know about the people that will be eating. Their likes, dislikes, allergies, etc.
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M$
I usually take the easy route and stop by KFC to pick up a bucket of chicken. Zero prep time and no dishes to remember to bring back home with me.
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M$
Good luck and enjoy!
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M$
