What are good recipes/food to bring to a potluck?

Question

Any and all ideas appreciated!

Answer 1

PARMESAN POTATOES

6 lg. potatoes
1/4 c. flour
3/4 tsp. salt
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
1/3 c. butter
Chopped parsley

Peel potatoes, cut in quarters. Mix flour, cheese, salt and pepper in bag. Wet potatoes with water and shake in bag to coat. Melt butter in 9 x 13 inch pan and put potatoes in to bake at 375 degrees for 1 hour turning once. When brown sprinkle with parsley.

PORK CHOP AND RICE CASSEROLE

SAUCE:

1/4 c. oil
3 medium tomatoes, chopped
2 medium onion, chopped
3 gloves garlic, minced
1 tbsp. sugar, if desired
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano

Heat oil in fry pan. Add tomatoes, onion, and garlic; saute for about 5 minutes, stirring constantly. Add salt, pepper, and oregano. Cover; simmer for about 45 minutes on low heat. Set aside.

RICE:

1 c. rice (uncooked)
Water
Salt

Cook rice according to package directions until done. Rinse, drain, and set aside.

PORK CHOPS:

4 pork chops
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. oil
1 tbsp. butter
3 tbsp. Swiss cheese, grated

Season pork chops with salt, pepper, and paprika. Heat oil in fry pan. Add chops; fry 5 minutes on each side or until brown. Grease well a 2 quart casserole. Put half the rice in casserole; pour half the tomato sauce over rice. Arrange 2 pork chops on top. Sprinkle with half the cheese. Repeat layers; dot with butter. Bake in 350 degree oven 30 to 40 minutes.

Answer 2

It depends on two questions, or three.
1. Is it a Thanksgiving Potluck? If so check out my answer to "Jessie" about 40 minutes ago of "Side dishes for Thanksgiving".
2. Is the Potluck for over 50 people? If so make some jambayla or something that can be multiplied to make a larger amount ahead of time.
3. Is Potluck like a shower or workplace where there or 20 or so people? Then the time I have determines what I bring. A couple of items come to mind:
NO Time, Go to your local large grocery, like Jewels Food Stores, buy a round Hawian Bread and 1 lb container of their Deli spinach dip. Cut a circle in the middle of the bread the size of the dip and empty dip into bread on platter with extra pieces of bread arranged around. or
If you have time make
Veggie Pizza,
Buy two packages of cresent rolls,
a bag of your favorite chopped veggie like mushrooms, brocoli, califlower or green/red peppers or chop all yourself to bite size pieces.
Two small packages of Philly cream cheese, softened,
3/4 cup mayo
and a sprinkle of Dried Dill weed for the top.
Open the cresent rolls and stretch them out on a cookie sheet or a pizza stone and bake according to instructions to a medium golden brown. Take out of oven.
Mix cream cheese, mayo and some dill with handmixer until smooth.
When crust is cooled spread cream mixture across like pizza sause, 1/4-1/2 inch. Then sprinkle veggies over colorfully and sprinkle additional dill on.
Done.

Answer 3

POTLUCK POTATOES

1 (24 ounce) bag frozen hash browns (I use southern style)
2 cups sour cream
1/2 cup butter, melted
1/2 cup chopped onions
2 (10 3/4 ounce) condensed cream of chicken soup
1 1/2 cups grated cheddar cheese
1 1/2 cups corn flakes

Preheat oven to 350 degrees.
In a large microwave-safe bowl, microwave frozen hash browns for 4 minutes on high.
Stir sour cream, butter, onion,soup, and cheese into potatoes.
Spread mixture evenly into a greased 9X13 inch pan.
Sprinkle corn flakes over top.
Bake, uncovered, for 45-50 minutes or until bubbly around edges.



POTLUCK SPAGHETTI
1 (16 ounce) package spaghetti, broken in half
3 medium tomatoes, diced
1 cucumber, seeded and diced
1 green pepper, diced
1 red onion, diced
1 (10 ounce) bottle Italian salad dressing
1 teaspoon poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery salt
1 teaspoon sesame seeds
1/8 teaspoon garlic salt


Cook spaghetti according to directions; rinse in cold water and drain.
In a large bowl mix together spaghetti and vegetables.
In a small bowl mix together all the remaining ingredients.
Pour dressing over the spaghetti mixture.
Toss to coat.
Refrigerate overnight.
Toss before serving.

Answer 4

I have brought Jambalaya,Buffalo Bites,Chili,Beef Barley Soup,Bird Nests,Chicken Kabobs and fruit and veggie platters.They all are the talk of all the potlucks I have been to.

Answer 5

You will need both for your daily intake i wood express just as good as one another. Granta

Answer 6

Is dependent on the context really. Which is better as a snack - fruits personally. It's tastier and gives you that little bit of sweetness. Which can be better as a snack if you are trying hard to minimize back on sugar and lose weight vegetables

Answer 7

I usually bring a bruschetta platter. Get a nice platter, put the bruschetta in a bowl in the center and put some nice crusty Italian Bread slices around the bowl. I always come home with an empty platter.

Answer 8

I like to bring the green bean, mushroom soup and french fried onion casserole. Pretty basic but everyone seems to like it. And it is inexpensive and easy to make.

Answer 9

Ask family. There are probably some great ones. Salads and casseroles are good 'cause u can freeze 'em. Even lasagna is good.

Answer 10

I have a wonderfull chicken paprika recipe ,really easy to make and feeds quite a few . if you would like it then please just email; me . good luck and god bless.