What's a good potluck recipe?

Question

We're having a company potluck and I need a recipe that's quick, easy and tastes great.

Answer 1

I have to agree...chili is a good one. Remember to pickup some litle bowls though...otherwise it will run all over everyone's plate. I get all of my recipes from www.allrecipes.com...check it out. Also, check crockpot recipes...those are always easy. I made the below recipe at our Thanksgiving potluck and everyone LOVED it! I served it with a french baguette.

Artichoke Dip


1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry

1 (14 ounce) can artichoke hearts, drained and chopped (I use 2 jars of marinated ones, drained)

3 garlic cloves, minced

1/2 cup mayonnaise

2 (8 ounce) packages cream cheese, softened

2 tablespoons lemon juice

1 cup grated parmesan cheese

1.Preheat oven to 375 degree F Lightly grease a 7x11 inch baking dish.
2.In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach, and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
3.Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Answer 2

These are two great recipes that I use all the time for pot lucks and stuff. They are so easy to make but tasye really good.

Easy Cheap and Yummy Casserole

INGREDIENTS
1 (28 ounce) can baked beans
2 (16 ounce) packages hot dogs, sliced
1 (7.5 ounce) package corn bread mix


DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C).

Pour the can of beans into a 9x13 inch baking dish so they cover the bottom. Arrange hot dog slices so they cover the beans as completely as possible. If too much juice seeps through to the cornbread, it will take longer to cook.

Prepare cornbread mix according to package directions. Spread the batter evenly over the hot dog layer.

Bake for 35 to 40 minutes, or until cornbread is cooked through. A toothpick inserted into the center should come out clean


Easy Taco Casserole

INGREDIENTS
2 pounds ground beef
2 cups salsa
1 cup mayonnaise or salad dressing
1 tablespoon and 1 teaspoon chili powder
4 cups crushed tortilla chips
2 cups shredded Colby cheese
2 cups shredded Monterey Jack cheese
2 medium tomato, chopped
4 cups shredded lettuce


DIRECTIONS
In a saucepan, brown ground beef; drain. Add salsa, mayonnaise and chili powder; mix well. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.

Answer 3

Potluck

My 6 Quart pressure cooker, two pounds of carrots, two of potatoes, all washed and chopped into chunks, and, two chopped onions, four pounds of some kinda meat,
(If'n it's game, or roadkill - legal in Florida and some other Southern states, dress it accordingly to spice over that gamey taste!), and /or some chopped up green bell pepper, and spices to taste. I like to add four tablespoons of A1 Sauce!

Make sure the 'grille' is in the bottom, first, so nothing will stick!
And, don't forget the water! about 4 to 6 cups!

About 45 minutes at medium heat (as soon as the top starts to shiver with steam, turn down a tad!). Or over-cook it for about a total of 75 to 90 minutes, and the meat will fall apart! So will the vegetables, and it could become soup, so watch it!

Answer 4

Well you could go with a dip.

Use pace picante sauce
1 1/2 pounds ground beef
1 large chopped onion
1 or 2 chopped jalapenos
1 tablespoon freshly chopped garlic
Salt and pepper
2 pounds velveta cheese, cubed
1 can cream of mushroom soup
1/4 cup whole milk
Tortilla chips

Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.

Answer 5

Pork Tenderloin with Mustard Sauce

1/3 cup red wine
1/3 cup soy sauce
2 tablespoons light brown sugar
2 pounds pork tenderloin
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tablespoons mustard powder
1 tablespoon minced fresh chives (optional)

Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 160 degrees F (73 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
Yield: 8 servings (Serving size: 8 servings)

Answer 6

My family calls this one "crack in a pan" and it's always a hit at potluck/family gatherings:
Potato Casserole
1 bag frozen hash brown style potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1 pint sour cream
1 2-cup bag shredded cheddar cheese
1 cup melted butter
3 cups crushed corn flakes
Mix potatoes, soups, sour cream, cheese, and 1/2 cup melted butter in large bowl. Spread evenly in casserole dish, pour remaining butter on top, then sprinkle on the corn flakes. Bake at 350 for 40 minutes.

Answer 7

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 8

AMBROSIA

1 Can of Fruit Cocktail
3 Bananas (cut up)
1/2 bag miniature marshmellows
1/2 cup Angelflake coconut
1 Tub of either (take your choice):
IMO
Sour Cream
Whipped Cream
Dreamwhip
Cool Whip

Toss all in a big bowl and cover and walk in and hear the RAVES!

Answer 9

potluck recipe:

1 Tbs. olive oil
3 medium onions, halved and cut into
very thin slivers (3 cups)
1 large butternut squash (about 2 3/4 lbs.),
peeled, seeded and cut into
1-inch cubes (6 cups)
1 medium red bell pepper, cut into
1/2-inch dice
2 medium cloves garlic, minced
1 1/2 tsp. dried oregano
1/8 tsp. red pepper flakes
1 cup vegetable broth
28-oz. can diced tomatoes
19-oz. can chickpeas; rinsed and
drained

Gremolata

1/2 cup chopped flat-leaf parsley
2 tsp. grated lemon peel
2 medium cloves garlic, minced
IN DUTCH OVEN or large deep skillet, heat oil over medium heat. Add onions and cook, stirring often, until softened, 4 to 6 minutes. Add squash, bell pepper, garlic, oregano and pepper flakes and cook, stirring, 2 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.

Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended.

Season stew with salt and freshly ground pepper to taste. Serve hot, sprinkled with gremolata.

PER SERVING: 215 CAL.; 7G PROT.; 3G TOTAL FAT (0 SAT. FAT); 42G CARB.; 0 CHOL.; 397MG SOD.; 9G FIBER

Middle Eastern Lentil-Bulgur Loaf

8 TO 10 SERVINGS DAIRY-FREE

This flavorful grain loaf, which is served with a creamy herbed garlic mayonnaise, makes a great hearty entree for a potluck buffet. Flaxseeds, valued as a plant source of essential omega-3 fatty acids, replace the usual eggs and bind the loaf. If you prefer, you can substitute 2 eggs for the flaxseeds and water.

Answer 10

1 tablespoon rice vinegar
1/ 2 teaspoon minced fresh ginger
1/2 teaspoon salt
1 teaspoon Asian sesame oil
1 pound boneless skinless chicken breasts, cut into thin julienne
8 ounces rice noodles
4 cups chicken broth
1 whole garlic clove, crushed
1 tablespoon rice vinegar
1 teaspoon sesame oil
8 ounces Spinach or bok choy leaves, washed and chopped
Salt and pepper

In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.