ISO: ISO Thread(s) or new ideas on take-along foods

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stacy_mn

Active member
I'm going to visit family for a week (a 5-6 hour drive) and don't want to go empty-handed. I think I'll take a bean salad and a stuffed bread. Any other ideas for entrees or sides I could take to contribute to meals? This is probably a popular summer happening, so maybe you can point me to some posts out there already on good take-along foods, but I couldn't find them with a quick search. Thanks all!

Stacy

 
Hi Stacy - I assume you are taking a cooler to transport food? If so...

you can take just about anything. I'll post some ideas.

 
REC: Basmati and Nut Pilaf (I could eat this all in one serving!)

Basmati and Nut Pilaf

1 1⁄4 cups basmati rice
1 onion chopped
1 garlic crushed
1 large carrot, grated
1-2 tbsp sunflower oil
1 tsp cumin seeds
2 tsp ground coriander
2 tsp black mustard seeds
4 cardamom pods
2 cups stock or water
1 bay leaf
salt and pepper to taste
cashews --a handful or two, or however many you like. Salted or unsalted whichever is your preference.

Wash rice. Fry the onion, garlic and carrot in oil. Add rice and spices and cook another 2 minutes or so. Pour in stock or water, add bay leaf and season. Bring to a boil. Cover and simmer gently for about 10 minutes. Remove bay leaf an cardamom pods. Add the nuts.

http://thecookingadventuresofchefpaz.blogspot.com/2005/12/basmati-and-nut-pilaf.html

 
REC: Quiche Elegante (my recipe)

You can make & bake these ahead and even freeze. Eat cold, or reheat at 300 deg. until hot

QUICHE ELEGANTE

Two 9” pie crusts, homemade or purchased
8 oz ham, julienned
1/2 cup cheddar cheese
2 green onions, green part sliced
1/2 cups swiss cheese, shredded (or 6 oz pkg pre-shredded)
4 eggs
2 cups milk
1-1/2 tbl. dry minced onion (or 1/4 cp. fresh chopped fine)
1/2 tsp. salt

Brush crusts with thin layer of softened margarine or butter.Evenly distribute into the 2 crusts the ham, cheddar and green onion. Mix together the rest of the ingredients and pour into the 2 crusts. Bake for 15 minutes at 400 degrees, then reduce temperature to 325 degrees for about 40 min. or until knife inserted near center comes out clean.

 
REC: Texas Shredded Beef (posted by Lisa/Austin,TX at Gail's)

I love this because I can assemble it the night before, refrigerate, then pop it in the oven before I go to work. When I come home, the whole house smells wonderful!! Keeps for days.

You can take all the taco or fajita fixings to go with it for people to assemble themselves.

Texas Shredded Beef

1 3-4 lb. Beef Chuck Roast
2 4 oz. cans Diced Green Chiles
2 TBS. Chili Powder
1/2 tsp. Oregano
1/2 tsp. Cumin
2 cloves Garlic, minced
1 small Onion, minced
1/4 cup Water
Salt, to taste


Place roast on large piece of heavy duty foil.
In small bowl, combine remaining ingredients.
Spread mixture on top of roast. Wrap the foil
completely and securely around roast.
Place in an ovenproof dish and bake 4-6 hours
at 300-degrees. Cook longer if needed.
The meat should be so tender, that it shreds
easily with two forks. Serve on hot tortillas,
with cheese, salsa, sour cream,and/or guacamole.
Serves 6-8.

 
Sorry...Looked, Drooled and Printed...what so many of us do on this site.

I thihk Sandy in Philly first came up with this acronym.

 
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