what should I bring to a potluck?
My sister is hosting a casual New Years Eve party and i would like to bring something fun, different and preferably meatless.
any ideas where I can get an easy recipe for party food? do you have one to share?
This entry was posted on Thursday, April 22nd, 2010 at 6:07 am and is filed under Bringing Fun To You. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
April 22nd, 2010 at 6:49 am
well for me whenever I bring food to a potluck I always bring spagetti, its easy to make and most people like it alot. if you want some recipes on making a spagetti go to foodnetwork.com there you can find the simplest one. And also, if you want to go meatless just take that recipe and omit the meat, I find meatless spagetti is better than with meat. Just keep the onions in slices instead of chopping them that way people get that crunch and chew that is taken away when you dont add meat.
April 22nd, 2010 at 7:27 am
Bring Nachos, carrot sticks and a dip! Make a simple killer dip with equal proportions (in layers) of mashed red beans, ripe avocado, and sour cream. Top it all with chopped tomatoes, onions, and black olives. Then sit back and enjoy the compliments!
April 22nd, 2010 at 8:19 am
I will always bring finger food. If you want to go meatless you could always make stuffed mushrooms. They are easy and fast and make a great hor d’ouvours.
Just get a bunch or two of large/medium mushrooms
stuffing mix (plain)
spices ( i use rosemary, oregano, and basil)
parmesan cheese
make the stuffing mix, mix in spices to taste, add a handfull of parmesan cheese mix all together and fill in mushroom caps. So simple yet so delicous.
April 22nd, 2010 at 8:24 am
I always throw together an authentic salsa (not from a jar, guys)it is very simple, cilantro chopped, tomatoes fresh chopped, onion chopped, a couple of fresh jalapenos sparingly chopped, and let sit a couple of hours so it will “sweat”. And, bring a bag of large tortilla chips! Salt and pepper to taste and squeeze a fresh lime over top for extra, amazing flavor! Yummy! Adios!
April 22nd, 2010 at 8:52 am
KNORR SPINACH DIP
1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann’s)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped
Loaf of pumpernickel bread
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. Then…GET OUT OF THE WAY!!! After the dip is eaten, enjoy the dip soaked bread shell as well.
April 22nd, 2010 at 8:59 am
You can take anything from chex mix, to cheese. You have a variety of things to bring with no limitations, just go to your nearest grocery store and explore your options. If you can’t cook, I would not advised cooking a dish, If I were you, I would just stick to something that comes in a box or a bag. Do you!!!!!
April 22nd, 2010 at 9:28 am
Sandra Lee from the Food Network (her show is “Semi-Homemade) was on their Holiday Special this year. She made a great grouping of dips that looked fabulous. All the dips were presented in an artistic staging of carved out vegetables. She raised some of them by positioning them on martini glasses turned up-side-down. It was very inviting and cleaver. I’ve copied the recipes here and included the link to that page under sources. By the way, the presentation could be used with any dips, even store-bought. So if you don’t want fish, you could use another kind of dip.
New Year’s Party Dips
For serving dip:
Red and green bell peppers, squared bottoms
Purple cabbage, ruffled leaves and hollowed out
Radicchio, ruffled leaves and hollowed out
Green cabbage, ruffled leaves and hollowed out
Dippers:
Mini carrots
Icicle radishes
Treviso leaves
Cucumber spears
Cherry tomatoes and green cocktail olives each on sticks
Focaccia strips
Bread sticks (bakery)
Bagel chips, for salmon dip
Crab and Cream Cheese Dip
1 (12-ounce) container whipped cream cheese, at room temperature
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1/2 lemon, juiced
2 teaspoons dry sherry
1/4 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon kosher salt
Freshly ground pepper
1 (6-ounce) can crabmeat
2 tablespoons minced fresh chives, plus more for garnish
In a medium bowl, mix together the cream cheese, mayonnaise, Worcestershire, lemon juice, sherry, crab boil seasoning, salt, and pepper. Fold in the crabmeat and chives. Top with additional chives.
Green Olive and Mascarpone Dip
1 (10-ounce) package frozen spinach, defrosted
1 pint (2 cups) mascarpone, at room temperature
3/4 cup grated Parmesan
3 to 4 tablespoons pitted hot pepper green olives, chopped fine*
Squeeze lemon juice
Squeeze as much water as possible out of the defrosted spinach. In a medium bowl, stir all the ingredients together until evenly combined.
*We found the olives in our store to be very hot. Taste as you add this ingredient.
Smoked Salmon Dip
1 pint (2 cups) sour cream
1 tablespoon double concentrate tomato paste (from a tube)
1 teaspoon lemon juice
2 tablespoons drained, jarred capers
1/2 medium red onion, finely chopped
1/4 pound smoked salmon, shredded (ask your deli counter person for the end pieces)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
In a medium bowl mix the sour cream, tomato paste and lemon juice until smooth. Stir in capers and red onion. Fold in the salmon and season with the salt and pepper. Refrigerate until ready to serve.
April 22nd, 2010 at 10:00 am
well i would take a desert. E-mail me at mjc2201@sbcglobal.net for a recipe and a very good one at that
April 22nd, 2010 at 10:11 am
how about a cheeseball w fun shaped crackers! everyone loves to snack on a good cheeseball so i have included my recipe from my first cook book..i make it for just about every occasion and people beg for the recipe!
janie’s cheese ball
1-jar old english cheese spread,chilled
1-jar blue cheese spread,chilled
1- pkg cold cream cheese
2-tbsp. crumbled blue cheese, opt.
1- cup chopped pecans(not to fine)
rinse hands in very cold water and dry quickly and mix w very clean and cold hands…to help keep ball in harder form for rolling. mix until blended fairly well. keeping a ball shape, scoop out onto pecan pcs. that have been spread evenly on paper plate. Now roll in the chopped pecans until well covered and shape into a better ball. can top w one very dried cherry if desired. serve w any type of fav crackers. ….one serves: 8-10 guest
*make two if ur affraid this will go quickly! make the second one w pimento spread and the bluecheese and roll into chopped dried beef for those who can not eat the nuts… both are delicious, quick and easy to make! gutten apettite! janie
April 22nd, 2010 at 10:43 am
just a fun thing to do. cut up papper #1- whatever. &put into pot the highest number picked you wait on them for the night. you become their personal servant until midnight. then the roles are reverst . its better then cooking!!! ps have fun.
April 22nd, 2010 at 7:08 am
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