USofAcop wrote:

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What is your favorite putluck dish to bring or eat??

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for a family or kid friendly evant, mac and cheese, with alot of cheese.

 

for adult type parties,

 

appitiezers

(wings, eggrolls, cheeseballs, pasta salads, veggie plates, the shrimp dip I make..and every one begs for)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It depends on who I'm serving. A crowd pleaser in my circle has been roasted rough chopped Yukon Gold and sweet potatoes with red onion, oil cured olives, garlic, olive oil, and mandarin oranges.

Jambalaya is another good ptoluck dish. If you use chicken and sausage instead of seafood, it will reheat well.

USofAcop wrote:

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Buttercup wrote:

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It depends on who I'm serving. A crowd pleaser in my circle has been roasted rough chopped Yukon Gold and sweet potatoes with red onion, oil cured olives, garlic, olive oil, and mandarin oranges.

Jambalaya is another good ptoluck dish. If you use chicken and sausage instead of seafood, it will reheat well.

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HUH?  

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Most of the people that I cook for like that are culinarians and expect something a little out of the mainstream, that's all I meant by that. My social circle, if you will.

It's so incredibly easy. Just take perhaps 4 Yukon Gold potatoes, 4 sweet potatoes, 2 cloves of garlic, and one medium red onion, peel and chop them into large dices (they don't have to be perfect). Put them in a baking dish. Take a can of mandarin oranges (undrained), perhaps a few ounces of oil-cured black olives (you can find them in a gourmet store) or even use Kalamata olives (remove the pits), and toss them with the potatoes and onions. Drizzle a little olive oil over the whole thing, and bake it at 350 for 25 minutes (occasionally mixing) or until the potatoes are cooked through.

It sounds a little odd, but believe me, it's delicious. Make it on a small scale for yourself one day to try it.

Depending on who is there I'll make either Irish stew, or Hagast.

Beer

Cernunnos wrote:

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Haggis is GOOOOOODDDDDddddddd! *drooling*

 

But I like Bangers and Mash... Especially if you use good sausages...

 

Then again, there's always kim-chee and bulgogi...

-- Edited by Cernunnos at 04:03, 2006-10-13

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Dude, I just ate lunch and now I am hungry!! Bangers and Mash is awsome!!!!!!

Buttercup wrote:

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It's so incredibly easy. Just take perhaps 4 Yukon Gold potatoes, 4 sweet potatoes, 2 cloves of garlic, and one medium red onion, peel and chop them into large dices (they don't have to be perfect). Put them in a baking dish. Take a can of mandarin oranges (undrained), perhaps a few ounces of oil-cured black olives (you can find them in a gourmet store) or even use Kalamata olives (remove the pits), and toss them with the potatoes and onions. Drizzle a little olive oil over the whole thing, and bake it at 350 for 25 minutes (occasionally mixing) or until the potatoes are cooked through.

It sounds a little odd, but believe me, it's delicious. Make it on a small scale for yourself one day to try it.

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that sounds good...

 

Im gonna try it.

This is a good baked pasta dish:

Macaroni And Cheese Carbonara

3 1/4 cups large elbow macaroni (about 11 ounces)
12 bacon slices, chopped
3 cups fresh coarse bread crumbs made from French bread (about 4 ounces -- approximately half of an unce loaf)
1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley
2 garlic cloves, minced
3 tablespoons all-purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas

Preheat oven to 350 degrees. Butter a 13-by-9-by-2-inch baking dish. Cook macaroni in a large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again; set aside.

Cook bacon in large pot, until crisp. Transfer bacon and 1/4 cup pan drippings to large bowl. Add bread crumbs, 1/4 cup of the Parmesan cheese and 1/4 cup of the parsley to bacon; toss to coat.

Add minced garlic to remaining pan drippings in pot and saute over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in peas, macaroni and remaining parsley. Stir in remaining Fontina. Transfer mixture to prepared dish. Sprinkle bread crumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving. Makes 10 servings.

You might want to make more than one batch or double/triple the recipe and bake it in an over-large pan.

You know what, TC? You're right. I shall move it to Recipes.

-- Edited by Buttercup at 19:18, 2006-10-13

Buttercup wrote:

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This is a good baked pasta dish:

Macaroni And Cheese Carbonara

3 1/4 cups large elbow macaroni (about 11 ounces)
12 bacon slices, chopped
3 cups fresh coarse bread crumbs made from French bread (about 4 ounces -- approximately half of an unce loaf)
1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
1/2 cup chopped fresh Italian parsley
2 garlic cloves, minced
3 tablespoons all-purpose flour
6 cups whole milk
6 large egg yolks
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
1 1/4 cups frozen peas

Preheat oven to 350 degrees. Butter a 13-by-9-by-2-inch baking dish. Cook macaroni in a large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again; set aside.

Cook bacon in large pot, until crisp. Transfer bacon and 1/4 cup pan drippings to large bowl. Add bread crumbs, 1/4 cup of the Parmesan cheese and 1/4 cup of the parsley to bacon; toss to coat.

Add minced garlic to remaining pan drippings in pot and saute over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in peas, macaroni and remaining parsley. Stir in remaining Fontina. Transfer mixture to prepared dish. Sprinkle bread crumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving. Makes 10 servings.

You might want to make more than one batch or double/triple the recipe and bake it in an over-large pan.

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OK, this is what the bitches are getting, they better like it or I am sending your way!!

texaschickeee wrote:

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it appears that USA is getting a "thing" for butter.....

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A thing???  I got a thing, but I prefer to put water soluble lubercants on it!

texaschickeee wrote:

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(something tells me Im gonna get a spanking........)

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OOOhh, my FAVrite color too!!!

Buttercup wrote:

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USofAcop wrote:

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OK, this is what the bitches are getting, they better like it or I am sending your way!!

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I don't think that anyone will be disappointed, it's very good.

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It would be ok without the peas too, wouldn't it?  I only like one thing in my mouth that goes "pop" and it aint peas, but it does pee.