What is your favorite food to bring to a potluck?

Answer 1

I make a Taco Pizza Dip.---Mix with a blender 1 cont. sour cream and 1 cont. cream cheese and then add one packet of that taco seasoning mix like Old El Paso or one of those brands. Then spread it out on a flat serving dish at least 12" in diameter...something with a small lip or it will eventually spill over, but it should be thick to start. Then top with these ingredients in this order. Shredded cheddar cheese, diced tomatoes and sliced black and/or green olives. (Or use any topping you'd like.) I like to serve mine up with Doritos or Tostitos to spoon up the dip with. Yum!!!! Always a crowd pleaser and everyone has asked me for this simple quick recipe.

Answer 2

I made a big batch of bruschetta this weekend as the tomatos are ripe and perfect. Fresh parsley, basil, oregano, chopped onions, finely chopped garlic (two pieces for about 5 tomatos) and the finest virgin olive oil you can buy drizzled all over it. Salt it until it's just perfect and I add a dash of vinegar too.

Buy the freshest italian bread you can get, and ahve them pre-slice it for you, but the best thing in the world is to have rusks. If you are using rusks (or if you are italian you would use the rock hard bread...you know what I'm talking about) and add a little water to the bruschetta so the dried rusks or bread soaks it up.

I like to heat that in the oven if I'm using rusks. But otherwise served on fresh bread is heaven. My sister in laws were killing each other for the leftovers....LOL

PS the rusks are kind of like what croutons are to a salad...I found some that were bagel sized and have been feasting on that for lunch all week! :~)

Answer 3

This is a good one, I'm making it two Saturdays from now for a picnic were having

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 4

sloppy joe. I drain all the fat off of the meat, but first I mix in fresh bread crumbs and egg into the raw meat. This makes it thicker without being greasier. People love sloppy joes because they are warming, filling, tasty (but not spicy). I warm them in a Crock*Pot because the ceramic keeps them hot even if I do not have an outlet to keep them warming AT the potluck event. Don't forget the buns and american cheeze!

Answer 5

A Bucket of Kentucky Fried Chicken. Or if I'm feeling ambitious, Hawaiian Style Macaroni/Potato Salad.

Answer 6

Fried Chicken and Potato Salad

Answer 7

KIELBASA WITH SAUERKRAUT:
2 lbs. kielbasa
1 lb. medium shell pasta
2 Tablespoons oil
2 onions, chopped
2 large cans sauerkraut
1 Tablespoon caraway seeds
salt and pepper to taste
In large saucepan; boil kielbasa for 10 minutes and cool. Reserving the same water; boil pasta as package directions, drain. In large skillet, saute onions in oil until transparent. Drain and rinse sauerkraut; add to onions. Add caraway seeds, salt and pepper. Slice kielbasa and add to mixture. Lightly brown sauerkraut; adding more oil if needed. Stir in pasta. Heat 5 minutes and serve.

Answer 8

Watermelon

Answer 9

Potato Salad.

Answer 10

Dumplings