What is your favorite potluck recipe?

Question

Please include the recipe!

Answer 1

What could be easier or tastier than lasagna. Here is an easy recipe:

NO BOIL LASAGNA
Printed from COOKS.COM

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1 qt. spaghetti sauce
1 lb. ground beef
1 c. water
1 (15 oz.) container Ricotta
1 egg, beaten
8 oz. shredded Mozzarella cheese
1/3 c. water
1/4 c. Parmesan cheese
1 tbsp. parsley flakes
Dash nutmeg
Salt & pepper to taste
1/2 c. Parmesan cheese

Preheat oven to 375 degrees.
In a saucepan brown ground beef; drain excess fat; add 1 quart spaghetti sauce and 1 cup water; bring to a boil.

In a large bowl mix together Ricotta cheese, beaten egg, Mozzarella cheese, 1/3 cup water, 1/4 cup Parmesan cheese, parsley flakes and nutmeg. Add salt and pepper if desired.

To Assemble: Use lasagna strips uncooked but rinse in hot water before layering in a 9"x13" baking pan. (Approximately 4 lasagna strips will fit in pan for a single layer, 3 lengthwise and 1 crosswise.)

Layer as follows:

1. 1 2/3 cup hot sauce, lasagna strips, 1/2 cheese mixture

2. 1 2/3 cup hot sauce, lasagna strips, rest of cheese mixture

3. 1 2/3 cup hot sauce, lasagna strips, remaining sauce

4. Top with 1/2 cup Parmesan cheese or lots of grated Mozzarella

Bake at 375 degrees, covered with aluminum foil for 40 minutes. Remove foil and bake for 15 more minutes. IMPORTANT: Let stand for 5 to 10 minutes before cutting.

Serves 6-8.

NOTE: I also add some spicy hot sausage (one or two links) along with the hamburger.

Answer 2

Garlic Chees Grits always seem to go over great for me at a potluck dinner.
Cook 1 1/2 cups of instant grits according to directions on box
Add 1 stick butter
2 rolls Kraft garlic cheese
Beat 3 eggs and 1 cup milk and add to grits and cheese.
Grease casserole or spray and put mixture into casserole dish.
Top with crushed cheese crackers.
Bake at 350 degrees 40 minutes or until done and knife comes out clean when inserted.

People always want this recipe to take home. Good luck

Answer 3

For a side dish: Cheesy Rice and Broccoli
For a dessert: Snickers Salad

Cheesy Rice and Broccoli

3 cups cooked minute rice
2 cans cream of mushroom soup
1 jar cheese whiz
2 small or 1 large package frozen CHOPPED broccoli
1 med onion chopped
1/2-1 cup (depends on your preference) mushrooms chopped

Saute all veggies in 1/4 butter (or use butter flavored Pam, I do and it's fine) until tender. Mix rice, cheese, soup and veggies together, place in casarole dish (be sure to spray or grease it first!) for at least 30 minutes or until cheese is slightly brown. Can be place in crockpot on the "keep warm" setting once baked.

Snickers Salad

1-12 oz container Cool Whip
1-small package vanilla pudding
3 medium sized apples chopped
2 packages of Snickers poppables or 3 king sized bars chopped in bite size pieces
Chopped peanuts and caramel for topping.

Mix together cool whip and pudding. Add apples and candy. Place in decorative dish (preferably one that is more flat that high sided so everyone gets garish) Drizzle with caramel topping and nuts.

Answer 4

Mac and cheese -

2 cups (1/2 lb dry) macaroni noodles, cooked & drained
1/2 (full size) box of velveeta cut into chunks
1/4 - 1/2 c milk
3 T butter

Put butter and milk in large pot and turn heat on low. Slowly pour drained noodles into pot. Add Velveeta chunks and stir until melted.

Add other cheese for slightly different taste (shredded colby jack or mozzarella are both great).

This recipe is also a great base for tuna & noodles (mix in 2 small cans of tuna & 1 can of peas) or cheeseburger macaroni (stir in 1 lb cooked ground beef + 1 small onion, diced & sauteed + crumbled bacon).

Answer 5

Sensational Southwest flavors and one pan make tonight's dinner easy on the cook!

Prep Time:15 min
Start to Finish:35 min
Makes:Makes 6 servings

Southwestern Skillet Bake

1 pound lean (at least 80%) ground beef
1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa
1 can (11 ounces) Green Giant® whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup Original Bisquick® mix
3 eggs


1. Heat oven to 400ºF. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot.
2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese.
3. Bake uncovered about 20 minutes or until golden brown and toothpick inserted in topping comes out clean.





Substitution
Use Green Giant® Mexicorn® whole kernel corn with red and green peppers instead of plain corn to add even more of a Southwest twist to this skillet bake.

Answer 6

Bistro Herbed Chicken


Preparation Time: 5 Minutes
Cook Time: 20 Minutes
Time to Table: 25 Minutes
Servings: 4 persons



4 boneless, skinless chicken breast halves (about 1 pound)
1-1/2 teaspoons Italian seasoning
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 tablespoon oil or margarine
2/3 cup milk
2 cups frozen mixed vegetable medley
1 (5.1-ounce) package Pasta Roni Angel Hair with Parmesan Cheese; includes pasta and Special Seasoning packet
2 tablespoons chopped chives or parsley, optional





Sprinkle chicken with Italian seasoning, garlic salt, and pepper

Cook chicken with oil in large skillet over medium heat 5 to 6 minutes per side or until browned. Remove from skillet; set aside

Add 1-1/3 cups water, milk and vegetables to same skillet; bring to a boil. Stir in pasta and Special Seasonings packet. Place chicken over pasta. Return to a boil. Reduce heat to medium. Gently boil 4 to 5 minutes or until pasta is tender and chicken is no longer pink in center, stirring occasionally. Sprinkle with chives, if desired.

Answer 7

Chili

2 lbs ground beef
2 (28 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes
1 (5 1/2 ounce) can tomato paste
1 (14 ounce) can pork and beans in tomato sauce
1 (19 ounce) can pinto beans
1 (19 ounce) can white kidney beans
1 (19 ounce) can red kidney beans
1 (19 ounce) can black beans
1 (19 ounce) can chickpeas
2 (10 ounce) cans mushrooms (or use 8oz pkg of fresh mushrooms)
3 tomatoes, chopped
2 green peppers, chopped
1 large onion, chopped
1 large celery, chopped
1 tablespoon minced garlic cloves
1 tablespoon Frank's red hot sauce (optional)
2 (1 g) packets Splenda sugar substitute
2 tablespoons cumin
5 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon seasoning salt
2 bay leaves

Answer 8

I'd make a giant spaghetti bake. 1 lb spaghetti, boiled off and drained, a couple jars of spaghetti sauce, lot of cheese, and sprinkle the top with green and black olive slices.

You could put sauteed mushrooms, onions, and garlic in the sauce, or browned ground beef or sausage, or cut up chicken bits if you want meat in it.

Sorry it's not exact, I just throw it together with whatever I have or how I'm feeling. :)

Answer 9

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 10

Broccoli Salad