food to take on a picnic?

Question

taking my fiance out on a picnic for his birthday, but it's in a location about an hour away (a gorgeous canyon, totally worth the drive). he doesn't like sandwiches, so what do i bring to eat? it's easier to keep something cold rather than warm...so anything you can think of is appreciated!

Answer 1

Take crackers, cheese, fruits and a bottle of wine (add a delicious salad for a tasty and romantic picnic).

Answer 2

Cold fried chicken is a picnic staple. A nice fruit salad.

Otherwise, for a little romantic touch - some nice cheese, some crusty bread (a small baguette is perfect) and some fruit like grapes and strawberries. A little champagne, and you're set.

Answer 3

Potato salad is always popular for picnics. How about some hard boiled eggs too? You could also bring a fruit basket, and some chips.

Answer 4

Fried Chicken, potato slad...ColeSlaw, Baked Beans, Chinet plates, Napkins, Forks Spoons, A huge Karaff of Home Made Lemon-Aide.......MMMMMMMMM TIP: Leave some lemons in Karaff....extra Zing to pucker lips HINT HINT

Answer 5

picnics are great for finger foods. Makes things a little more romantic to, feeding your honey some of your fixins.... go simple, cheese, crackers, fruits, veggies and some dips. if you like mexican for a simple dip, layers of meat, beans, cheese, veggies, and sour cream just like you would have on a taco, and have your tortila chips, doesnt have to stay hot just warm, you can keep it in a cooler or just wrap it in a few towels to keep it warm, or my favorite is a BLT dip, cream cheese, mayo, bacon bits, tomatoes, dip in your crackers and it taste just like a BLT. (just let it sit in fridge for a few hours to set) or even a vegetable pizza.... a bottle of wine.... dont forget the dessert!

Answer 6

Does he like salads? Or maybe cold cuts and some kind of pasta? There's always bread and cheese. And cold fried chicken -home made NOT KFC- is perfect.

Answer 7

u could take soup in a thermos.or u could make roll-ups.my mother used to make those for me and theyre good.
u take a slice of turkey or a slice of ur favorite meat and stick a pickle or something else in the middle and presto!
delicioso!

Answer 8

Pasta salad, wine, fruit, cheese, crackers.

Answer 9

Aww, that sounds so beautiful! Here's a couple recipes I've taken on picnics and they hold up really well.

Bruschetta Salad

3 cups coarsely chopped tomatoes
1/2 lb. day-old bread, cut into cubes
1 cup thinly sliced red onions
1 cup KRAFT Shredded Parmesan Cheese
1 cup SEVEN SEAS VIVA Italian Dressing

TOSS all ingredients in large bowl.
* wait to put on dressing until you're there*

Pizza Pasta Salad

3 cups penne pasta, cooked, drained and cooled
4 medium tomatoes, chopped (about 4 cups)
12 slices OSCAR MAYER Hard Salami, chopped
1 cup KRAFT Natural Mozzarella Cheese Crumbles
1/2 cup chopped fresh basil
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

TOSS all ingredients in large bowl.
COVER and refrigerate at least 1 hour to blend flavors

Tortellini Antipasto Salad

2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained and rinsed
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix, prepared using less-oil directions
1 small red onion, finely chopped
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, halved
1 can (2.25 oz.) sliced pitted ripe olives, drained

COMBINE all ingredients; cover.
REFRIGERATE several hours or until chilled.

Greek Style Wraps

Lavash (a damp middle eastern style bread)
Red pepper, julienned
Cucumber, julienned
Medium size eggplant sliced into 1-inch wide slices, roasted until lightly browned
Layer red pepper, cucumber and eggplant in lavash. Top with tzatziki sauce
TZAZIKI SAUCE:
1 1/2 cups yogurt cheese, with liquid reserved
1 tablespoon minced garlic
2 tablespoons lemon juice
3 tablespoons chopped dill
Salt and pepper to taste

In a bowl combine yogurt cheese, garlic, lemon juice and dill. Add salt and pepper to taste. Depending on desired consistency, add reserved yogurt liquid. Yield: 1 1/2 to 2 cups sauce

Ribs are great cold!

2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Lemon Bars

1 cup (2 sticks) butter
1 cup sugar
2 cups flour
1 1/4 cup oatmeal (not instant)
Juice of 3 lemons
Zest of 2 lemons, chopped fine
Zest of 1 orange, chopped fine
1 (14-ounce) can sweetened condensed milk
Cream butter and sugar, then add the flour and oatmeal to make the dough (it will be a little crumbly). Set aside. Stir juice and zest into milk. Set aside. Butter (or spray) a 9 by 13 inch pan. Press two-thirds to three-quarters of the dough into the pan. Spread lemon/milk mixture evenly over the top of the dough. Sprinkle the remaining dough (kind of like streusel) over the top. Bake at 350 degrees for 30 to 35 minutes until golden. When cool, slice into 1-inch squares.

Champagne Punch

1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled 750-ml. bottles dry Champagne
In a bowl combine the triple sec, the brandy, the Chambord, and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight. In a large punch bowl combine the triple sec mixture, the ginger ale, and the Champagne and add ice cubes.

Answer 10

YOU COULD BRIG FRIED CHICKEN BECAUSE IT CAN BE SERVED COLD OR HOT, OR JUST BRIG LOTS OF FRUITS VEGGIES, OR A COLD CUT PLATTER THAT YOU COULD SERVE WITH CRACKERS OR TRY SALMON COLD OR HOT OR BRIE, WHICH YOU COULD SERVE WITH PATE'