Got a picnic coming up. What are your favorite picnic dishes? (Non-grilled item)

Forgot to say that I don't have a grill anymore so I cooked the

veggies under the broiler until just tender crisp. Easy

 
Here is a tried and true and everyone loves it. Texas Party Spaghetti

Texas Party Spaghetti

Recipe By :Loupy
Serving Size : 10 Preparation Time :0:00
Categories : Beef Casseroles
Ground Beef

Amount Measure Ingredient -- Preparation Method

2 1/2 lb. ground round
4 or more to taste garlic cloves -- minced
1 can tomatoes -- (2 oz.) (2 to 16)
16 ounce can Rotel (tomatoes & peppers)
8 oz sliced mushrooms
1/2 cup chopped green olives
1/2 cup chopped ripe olives
1 med. onion -- chopped
2 lbs. Velveeta cheese -- cubed
1 lb. package of spaghetti -- cooked
1 lb. bacon -- cooked crispy &
crumbled
salt & pepper to taste

Brown the meat and toss in the garlic cloves at the end for a couple of minutes. Mix all the other ingredients together gently, and you need a huge bowl - I have a monster pottery bowl I use. Pour into a large baking dish, or use 2 smaller ones, and bake for 35-40 minutes at 350 degrees. Serve with grated parmesan cheese.

Loupy's notes: This feeds a crowd, and all you need with it is a big salad and lots of crusty bread.
This is another recipe you can tinker with. I use a lot more onion that the recipe called for. The original recipe didn't call for garlic. If your local supermarket doesn't
carry Rotel, throw in another can of tomatoes and chop up some hot peppers to suit your taste. This is a good buffet dish, because it doesn't need a knife and you can eat standing up if you have to. It is also a good dish to take when someone is sick because it reheats well.

 
I love Bobby Flay recipes. He has a potato salad in his first book that is really good too. Will be

trying this, for sure! Thanks.

 
This was a hit at my recent BBQ; rec: Black Rice Salad with Mango and Peanuts

I used my Pressure cooker to make the rice. It was really pretty!


Black Rice Salad with Mango and Peanuts


2 oranges
1/4 cup (or more) fresh lime juice
2 tablespoons vegetable oil
1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
2 cups black rice
Kosher salt
2 just-ripe mangoes, peeled, pitted, cut into 1/2" dice
1 cup fresh cilantro leaves
1 cup finely chopped red onion (about 1/2 large onion)
1/2 cup unsalted, dry-roasted peanuts
6 scallions, thinly sliced
2 jalapeños, seeded, minced

Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.

Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

http://www.epicurious.com/recipes/food/views/black-rice-salad-with-mango-and-peanuts-395891

 
Muffaletta is the favorite from my house

MUFFULETTA
Muffuletta originated in New Orleans- every cook has her own version- it is traditionally served with Root Beer and is a GREAT picnic sandwich!

Olive Salad:
Mix together:
1 cup coarsely chopped stuffed green olives
1 cup pitted and chopped Kalamata Olives (can use regular black olives instead but the mix won't be as pungent)
3 cloves garlic, finely minced
1 fillet of anchovy, mashed
1 tbsp capers, chopped if large
1/3 cup finely chopped parsley
1/4 cup finely chopped basil
1 tsp dried oregano
1/2 tsp pepper
1/2 cup olive oil

Cover and marinate in the refrigerator at least 12 hours.

Traditional Muffuletta:

1 large round loaf Italian or very sturdy French Bread- must be sturdy bread or it will fall apart later.
1/3 lb thinly sliced hard salami
1/3 lb thinly sliced ham
1/3 lb thinly sliced provolone cheese
Olive Salad

Slice bread horizontally and scoop out about half of the soft dough from the top and bottom. Spoon the Olive Salad into both the top and bottom bread halves and distribute evenly, pushing the salad into the bread. Layer the cold cuts on the bottom bread half and put the top half back on. Push down hard all the way around the bread, making sure the Olive Salad does not squish out. Cover with plastic wrap and press down a few moments more. Refrigerate until about 1 hour before eating. Take off the wrap and cut into wedges. Serves 6-8.

 
REC: Pan Bagnat

* Exported from MasterCook *

Pan Bagnat From Provence

Recipe By :Richard Young (Epicurious Friend)
Serving Size : 4
Categories : Healthy And Hearty Luncheon
Main Dishes Tried & True

Amount Measure Ingredient -- Preparation Method

For The Dressing
1/4 Cup Fresh Parsley
1/4 Cup Fresh Basil
1 Clove Garlic
4 Anchovy Fillets, Or 1 T. Anchovy Paste
3 1/2 Tablespoons Red Wine Vinegar
1 Cup Olive Oil

For The Filling
1 7 0Z. Can Tuna In Oil, Or Water -- drained and flaked
1 Cup Tomato -- diced
1 Cup Red And Green Bell Peppers -- diced
1 Cup Black Olives -- chopped
4 Teaspoons Capers -- drained
1 Cup Cucumber -- chopped
1 Cup Red Onion -- minced
2 Large Hard-Boiled Eggs -- chopped
1 Large Baguette Or 4 To 6 Rolls

In a blender puree everything for dressing but the oil. Add oil in a slow stream and blend until thick.

Cut bread or rolls lengthwise and scoop out insides. leaving a thick shell. Crumble the bread and add it to the filling. (This step is optional). Mix the filling ingredients with 1/4 cup of dressing to bind. Spread the salad dressing generously on the rolls. Heap the tuna mixture on the roll bottom and cover with the top, pressing firmly. Wrap in plastic and let sit for 1 hour in the fridge before eating. (longer is okay too, but the bread will be soggier.) *See note below



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 598 Calories; 61g Fat (88.7% calories from fat); 5g Protein; 12g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 361mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Great warm weather or picnic dish.

NOTES : If making for a meal that is more than an hour away, be slightly less generous with spreading the dressing on the bread. A bit more can always be added at serving time if the filling is dry.
Don't be afraid of the anchovy in the dressing. You don't taste them, they just add a bit of bite.

 
Deviled Eggs; Mom's Baked Beans; or go to the link to see any of the RECs inside==>

1) Panko-Crusted Sesame Chicken
2) Crunchy Italian Chicken
3) Chicken Breasts Diane
4) Picnic Potato Salad
5) Braised New Potatoes w/ Cucumbers, Tomatoes and Summer Herbs
6) Broccoli Slaw with Gala apples & cranberries
7) Brown & Wild Rice Salad w/ tomatoes & basil
smileys/bigeyes.gif Marinated Corn Salad
9) Green and White Bean Salad
10)Raspberry, White Chocolate & Almond Trifle--This has already been posted by JudyW at thread #5073. (I found I needed to use 9 oz of the Boudoirs biscuits, i.e., crisp ladyfingers, called for instead of the 7 oz stated in the recipe.)

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89612

 
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