A Side Dish??

Question

I'm putting together a company picnic and every one will bring a side dish i don't know what to bring though, i want it to be simple but also take some thought. Please send me your favorites and reciepies if needed Thank you

Answer 1

Layered taco dip.

On large platter spread one container bean dip.
Next -- mix small container of sour cream with half package of taco seasoning and spread over bean dip.
Add in this order
Shredded lettuce
Diced tomatoes and sliced black olives
Picante Sauce
and top with Shredded sharp cheddar cheese.

Serve with corn chips I usually double and feeds a crowd!!!

Answer 2

Shell Salad:
A pasta salad that is simple, quick to make and a hit everywhere I take it.

1 lb Pasta Shells (little ones not the stuffing ones) cooked and drained
1 small can condensed tomato soup
1/2 cup Oil
1/2 cup Vinegar
1/2 cup Sugar
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
salt and pepper to taste

Mix all of the ingredients (except pasta) together well, then stir in the pasta. It's awesome warm or chilled. You can make it the night before and throw it in the fridge...just give it a stir before you put it out.

Answer 3

Here's 3 recipes that are easy, refreshing and inexpensive.
These should feed at least 3-4 people

CHICKEN SPINACH SALAD
2 bunch fresh spinach washed and dried, or cheat and get the 2 pkg of the prewashed ones at the market
3 chicken breast, grilled or boiled, then diced and chilled.
1/4 c dried cranberries
1/4 cup chopped pecans or walnuts or both.
1/8 cup sunflower seeds
handful feta cheese
a viniagrette dressing

Mix ingredients together and add dressing right before serving. Best serve chilled.
Goes great with a glass of iced tea!


MEXICAN CABBAGE SALAD
1 whole cabbage, finely sliced
2 avocados, ripe, peeled and diced
1 bunch cilantro, finely diced
2 large tomatos diced
2 stalks celery, diced
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced (optional)
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold

MEXICAN SHRIMP COCKTAIL
Ingredients:
2 lb shrimp, cooked, peeled and deveined. Chilled.
4 small tomatoes, diced
1 bu cilantro, finely chopped
2 cloves garlic, crushed
1 onion, diced
1 large avocado, riped and diced.
1 bottle ketchup
1 jar cocktail sauce, hot or mild
hotsauce, like tabasco or tapatio
4-6 lemons
saltine crackers

In a large pot, add 4 cups cold water.
Add the entire bottle of ketchup, cocktail sauce, cilantro, garlic, onion, tomatoes. Stir content until completely mixed.

Squeeze 4 lemons into the mix. Add hot sauce to the mix according to taste. If you like it hot, add 6-10 tsp. If you want it mild, add a few shakes (approx 2 tsp). Add the chilled shrimp and diced avocados.

In a bowl or big martini glass, add the mixture and garnish with more avocado and lemon. Serve chilled and with crackers.

To make the cocktail hotter, add more hot sauce. To make tangier, add more lemon juice and ketchup.

Answer 4

How about scalloped corn? It's easy, quick, delicious, and I've never gotten a complaint.

1 can regular corn (with juice)
1 can creamed corn
1 cup sour cream
3 eggs
1 stick melted butter
1/3 cup sugar
1/2 box of Jiffy cornbread mix

in a 9x10 casserole dish mix the cans of corn
in seperate bowl, combine the sour cream, butter, eggs, and sugar
pour mixture over corn in dish and stir.
pour 1/2 box of Jiffy mix in and stir throughout

bake at 375 degrees for about a 1/2 hour to 45 minutes.

Answer 5

Brown Derby's Original Cobb Salad

1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below)

Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6

Brown Derby Old-Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil

Blend together all ingredients except oils. Then add olive and salad oils
and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator.

Answer 6

Corn bread - it is quick and easy to make and will last and you wont have to worry about keeping it cold or anything.
Trader Joes has a great box corn bread, add 1 1/2 cups of the salsa with corn in, it will see very 'homemade' . It makes a great side dish.

Answer 7

Cucumber salsa is quick and easy. Grate the cucumber, add some finely chopped onion and add some vinegar using icing sugar to get the sweetness that you like. You can do the same with tomatoes too, just remove the skins first.

Answer 8

waldorf salad. Always a hit. you can find the recipe on recipezaaar or foodnetwork

Answer 9

Following are the ones I usually take (over the years they have become the favorites and people always ask me to bring one of these and invariably I get requests for the recipes! so I know they all work and are enjoyed. Hope one of these will work for you). Recommend you take in a disposable tray/dish (if you live in the US, go to BIG LOTS and get their plastic stuff and even serving pieces, that way you don't have to worry about taking back dirty dishes home - worth the extra pennies)

Basil/Tomatoe/Fresh Bufalo Mozarella (the one that is sold whole in water), salt/pepper, extra virgin oil: Put slice tomatoes on a platter; top with slice of mozarella (not the ones that are pre-sliced in pkg), sprinkle with lots of fresh basil leaves; salt & Pepper and then sprinkle with the extra virgin oil.

Pasta-Asparagus Salad
Rather than steaming the asparagus, for a smoky grilled flavor, cook the asparagus on an outdoor grill. And, if your time is limited, you can toss the salad with bottled Creamy Italian Dressing rather than making the dressing from scratch.
For the salad
8 ounces penne
3 cups asparagus diagonally cut into 3-inch-long pieces
For the Creamy Italian Dressing
1/3 cup cottage cheese
1/3 cup plain yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons minced onion
1 clove garlic, minced
1 tablespoon Dijon mustard
1 teaspoon minced fresh flat-leaf parsley
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon freshly ground pepper, or to taste
To complete the recipe
1 cup halved cherry tomatoes
1 red bell pepper, coarsely chopped
2 carrots, coarsely shredded
Garnish (optional): sprigs of fresh basil or flat-leaf parsley
Bring a large pot of water to a boil; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the pasta. Reduce the heat to medium-high and cook for about 12 to 14 minutes, or according to package instructions, until al dente.
While the penne is cooking, put the asparagus into a medium microwave-proof dish; add about 1/4 cup water. Cover and microwave on high for about 4 minutes, or until crisp-tender. (Or cook the asparagus for about 4 minutes in a stovetop steamer.) Drain and rinse well in cold water, then drain again.
To prepare the dressing: Process the cottage cheese, yogurt, oil, onion, garlic, lemon juice, and mustard in a blender until smooth and creamy. Stir in the remaining ingredients. Taste and adjust the seasoning.
When the pasta is done, drain and rinse well in cold water, then drain again.
Transfer the pasta to a large bowl. Add the asparagus and the remaining salad ingredients; toss. Add the dressing and toss again. Taste and adjust the seasoning.
Advance preparation:This salad will keep for up to 3 days in a covered container in the refrigerator. (It's best to refrigerate the dressing and salad separately; toss together up to 1 hour before serving.


Asian Noodle Salad With Peanut Dressing
Makes 4 servings
Unlike Italian pastas that are defined by their shape, Asian noodles are named according to their primary ingredient, which may be wheat, rice, or beans. The Asian wheat-flour noodles for this recipe come be in long, straight strands (Chinese noodles), or they may be curly and tightly packed in a block (Japanese noodles). You'll find them with the Asian foods in most supermarkets or in Asian markets. Watch closely as the noodles cook. Because they're thin, they'll be done very quickly.
Riesling, which pairs well for drinking with Asian dishes, also is the best choice for making the peanut sauce in this dish.
For the dressing

¼ cup Riesling or other medium-bodied, high-acid, semi-sweet white wine
¼ cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoons toasted (Asian) sesame oil
1 tablespoon minced fresh ginger
1 tablespoon sugar
2 cloves garlic, minced
1/8 teaspoon red-pepper flakes
For the salad

6 ounces thin Asian wheat-flour noodles
12 snow peas, strings removed, blanched , and halved lengthwise
½ cup sliced white mushrooms
½ red bell pepper, cut into 2-inch x ¼-inch strips
2 scallions, both white and green parts, thinly sliced
1 carrot, coarsely shredded
Mandarin orange segments and black sesame seeds or toasted sesame seeds for garnish
Bring a medium pot of water to a boil over high heat.
To make the dressing, whisk together all the ingredients in a small bowl.
To make the salad, cook the noodles according to package directions. Drain well and transfer to a large bowl. Add the dressing to the hot noodles and toss. Let stand until completely cool.
Toss in the remaining ingredients, except the garnish. Serve at room temperature or chilled. Garnish the servings with orange segments and sprinkle with sesame seeds.


GREEN TOMATO CASSEROLE

Spray dish with Pam.

Layer as follows:
Sliced green tomatoes, about ¼ inch thick and sliced onions, about ¼ inch thick.
Top with Swiss Cheese (in slices or shredded)
Repeat tomatoes and onions.
Cover with SEASONED bread crumbs
Cover with RAW bacon slices
Bake in preheated 400 degrees over for approximately 45 minutes or UNTIL the BACON is crisp/cooked.


TOMATOE PIE (with red tomatoes)

1 (9 inch) pie shell, backed and cooled
2 or 3 large tomatoes, thickly sliced (we have also used the roma tomatoes)
Salt
Pepper
Sweet basil
Chives
2 or 3 green onions, chopped
1 cup mayonnaise
1 cup sharp cheese, grated.

Fill pie shell with tomatoes. Sprinkle with salt, pepper, basil, chives and green onions.

Mix Mayonnaise and Cheese.

Spread over tomatoes.

Bake 30 minutes at 350 degrees.
Tomato Pie
Makes one 9-inch pie - 6 servings
This dish is perfect to make in the winter using fresh Florida tomatoes, which are delicious paired with an earthy red wine, such as Pinot Noir. For ease of preparation, use a store-bought pie crust, which you'll find in the freezer section of most supermarkets. Or try my Basic Pie Crust, which takes just minutes to prepare using a food processor (see recipe). This pie can be made early in the day and reheated in the microwave. Or, cut it into thin slices to serve as a room-temperature appetizer or first course.

2 tablespoons olive oil
¾ cup finely chopped onion
4 cloves garlic, minced
1 ½ pounds fully-ripened tomatoes, cut into ½-inch cubes (about 4 cups) (see Tip)
½ cup Pinot Noir or other medium-bodied, earthy red wine
¼ cup minced fresh basil or 1 teaspoon dried basil
3 cups stemmed and coarsely chopped fresh spinach
½ teaspoon freshly ground pepper, or to taste
1 (9-inch) store-bought frozen pie crust or Basic Pie Crust (see recipe)
½ cup freshly shredded Parmesan cheese
One 2 ¼-ounce can sliced black olives, drained
1 cup finely shredded mozzarella cheese
Preheat the oven to 350°F.
Heat the oil in a large sauté pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic; stir constantly for about 1 minute. Add the tomatoes, wine, and dried basil (if using). When the liquid begins to bubble, reduce the heat to medium-low. Cook, uncovered, stirring occasionally, until the liquid is absorbed and evaporated, about 20 minutes. Stir in the spinach, fresh basil (if using), salt, and pepper. Taste and adjust the seasoning.
Pierce the bottom of the crust in several places with a fork; bake in the lowest third of the oven for 10 to 15 minutes or until the crust is firm but not browned.
Spread the Parmesan in the partially baked crust. Top with an even layer of the tomato mixture. Add a layer of olives and top with the mozzarella cheese.
Bake in the lowest third of the preheated oven for about 35 minutes or until the filling is set and the edges of the crust are lightly browned. Let stand on a rack for about 10 minutes before slicing into wedges for serving.

CORN-BASIL-CHERRY TOMATOE Salad (make day before)
1 Bag Frozen corn (rinse and let drain/thaw)
Cherry tomatoes cut in half (if you don’t have fresh from garden, get the GRAPE Cherry Tomatoes at grocery store)
Basil – as much as you want – lots, in fact [roll the leaves and chop]
Cilantro – same quantity as basil
1 bottle of your favorite Balsamic or Vinaigrette Salad Dressing
1 large Can of HEARTS of PALM (it it comes ‘whole’ – cut in 1 inch pieces-don’t break up – or smaller) ==usually in the aisle next to veggies/artichokes.
After letting it sit about 30 mins in fridge, season (salt/pepper) to taste.
Take along to picnic with a slotted serving spoon. If you want to provide the ‘whole’ thing you can take a bowl of Fresh Salad Greens (I like the mix one) – put in a bowl beside the bowl of this mix so that people can either have it as a ‘side’ dish or a salad.