I am looking for a killer dish to take to a potluck does anyone have a really good recipe?

Everyone always wants to bring gooey casseroles. I do one of three things. 1. A tray of nice lean meat and rolls. 1. A nice green salad which gets taken immediately by people who don't want gooey casseroles. 3. A crock pot with blanched green beans, drizzled with a little butter, bacon pieces and hot sauce. Nice and lean food.I am looking for a killer dish to take to a potluck does anyone have a really good recipe?
***Everything Jambalaya***





2 cups enriched white rice


1 tablespoon extra-virgin olive oil, once around the pan


1 tablespoon butter


1 pound boneless, skinless white or dark meat chicken


3/4 pound andouille, casing removed and diced


1 medium onion, chopped


2 ribs celery, chopped


1 green bell pepper, chopped


1 bay leaf, fresh or dried


Several drops hot sauce or 2 pinches cayenne pepper


2 to 3 tablespoons (a handful) all-purpose flour


1 (14-ounce) can diced tomatoes in juice


1(14-ounce) can or paper container chicken stock or broth


1 teaspoon (1/3 palmful) cumin


1 rounded teaspoon (1/2 palmful) dark chili powder


1 teaspoon (1/3 palmful) poultry seasoning


1 teaspoon Worcestershire sauce


1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)


Coarse salt and black pepper


Chopped scallions, for garnish


Fresh thyme, chopped for garnish





Cook rice to package directions.


Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.


Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.


Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leavesI am looking for a killer dish to take to a potluck does anyone have a really good recipe?
Especially if there will be kids there


Tator Tot Caserorle has always gone over well





Brown 2 lbs of hamburg and drain fat.


place in botton of cake pan (11X13)


stir in 1 can cream of celery soup and one can cream of mushroom soup


Cover with 1/2 lb of shredded cheese


cover top with layer of tater tots (one full bag)





Bake at 350 until bubbly around edge (about 40 min.)
jambalaya... go to www.foodnetwork.com or some shrimps and grits
Killer sweet and sour chicken wings! Ranch dressing or blue cheese.


Spring rolls


Guacamole and chips


Spinach dip with cut up vegetables and french bread cut into cubes


Lasagna


A big salad with every thing in it


What ever you decide will be ';KILLER';
green chicken chili...email me if you want the recipe
A simple dip that goes quick, you will need a pan that capable of heating itself. two pkgs of sage breakfast pork[or sub with brauts skinned. cook meant making sure it is finley chopped add two cans of mild rotella mild green chilies and tomatos. your done
Antipasto Salad





8 oz. Rotini or Spaghetti Noodles


4 oz hard salami, diced


1 small red onion, thinly sliced


1 cup whole pitted ripe olives8 oz. fresh mushroom, sliced


½ cup Italian dressing


1 tabs vegetable oil


1 cup celery, diagonally sliced


1 cup cherry tomatoes, halved


½ cup diced green peppers


1 tsp. salt


¼ tsp. black pepper





1. Marinate salami, onions, olives and mushrooms with Italian dressing.


2. Cover and refrigerate for 3 hours.


3. One hour before serving, cook noodles according to directions.


4. Toss celery, tomatoes, green pepper, salt, pepper and marinated vegetables together.


5. Refrigerate 30minutes.


6. Garnish with Romaine lettuce and serve.


7. Makes 10 servings.








Ground Beef and Sausage in Red Beans and Rice





6 cups uncooked rice


1 pound polish sausage


1 teaspoon cayenne pepper


2 pounds ground beef


¼ cup chopped onion


2 cans Kidney beans, drained


1 can Pinto beans, drained


1 can Pork and Beans, undrained








1. Prepare rice in large pot per directions.


2. Cut sausage into 1-inch chunks and then quarter the chunks.


3. Cook sausage in large skillet until lightly browned. Season with cayenne pepper to taste before transferring to pot with rice.


4. Reserve grease and sauté ground beef for 5 minutes over medium-high heat. Reduce heat and stir in rice along with onions.


5. Sauté for t5 minutes more.


6. Drain well and return mixture to pot.


7. Stir in kidney beans, pinto beans and pork %26amp; beans with rice mixture already in pot.


8. Add a little water, if necessary, and simmer.


9. Yields 15 servings.





Farmhouse Sausage Chili





1 pound roll pork sausage


1 onion, chopped


2 cans (15 oz) diced tomatoes


1 can Chicken Broth


1 can (15oz) tomato sauce


1-2 Tablespoons maple or pancake syrup


1 ½ teaspoons sage


2 teaspoons cumin


½ teaspoon black pepper


3 cans Kidney Beans, drained








1. In large skillet, brown sausage and onions; drain


2. Add diced tomatoes, broth, tomato sauce, maple syrup, cumin, sage and black pepper; stir until well until well blended.


3. Simmer for 20 minutes.


4. Add beans and simmer for additional 15-20 minutes.


5. Serve topped with shredded cheddar cheese.





Macaroni can be added if desired.
I have a great jello recipe that is awesome. I have brought it for pot lucks at work before. And if you want to make it healthy, and suitable for diabetics you can as well. I will give the recipe for non diabetics. If you choose to make it suitable for diabetics, just substitute with sugar free, diet and light ingredients.





Cherry Coke Salad





I pkg. cherry Jello


1 can cherry coke


1 can cherry pie filling


1 container Cool Whip





Make Jello as directed on box, but instead of the cold water, substitute with the can of cherry coke. Mix together. Then add the can of cherry pie filling and mix thoroughly. Put in the refrigerator. As it is starting to set, stir it again to ensure the cherries are mixed throughout (other wise they will settle at the bottom).


When fully set, put the Cool Whip on top.





(My favorite part of this is that the cherries will soak in the cherry coke and kind of give a ZING when you bite into them. It is awesome and something my family always has around the holidays due to someone requesting it!!!!)





Another easy recipe that went over VERY well at my last potluck was a 7 layer taco dip. My family always called it a ';walking taco';


You will need 2 cans refried beans, 1 container sour cream (big container), 1 jar taco sauce (just the plain red taco sauce, like Ortega), Lettuce, tomatoes, black olives and cheese


1 or 2 bags of tortilla chips





On a cookie sheet spread the refried beans


on top of that spread the sour cream


then pour the taco sauce over the sour cream


then put lettuce to cover, tomatoes, black olives and cheese. I tend to leave the black olives off, but put them in a bowl on the side.


Bag of chips


scoop up with chips and enjoy!


(EVERYONE was asking how I made this...and its so simple!!)
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
CHICKEN TACO SOUP


2 cans Chicken Broth


1 can Kidney beans


1 can Rotel


1 cup White Rice


1 can Chicken Breast


1 cup Cheddar, Shredded





I use my crock-pot for this one.


Put in all ingredients except cheese and rice. Let it cook for like 30 minutes then put in rice. When rice is done. Serve. Sprinkle with cheese and dip it with tortilla chips.
Portuguese Chicken





4 all-purpose potatoes, such as russets, peeled and cut into quarters


4 carrots, peeled and cut into large pieces on a diagonal


3 ribs celery, cut into large pieces on an angle


1 large onion, cut into large chunks


1 cup dry white wine


2 teaspoons sugar


1 teaspoon salt


1 tablespoon extra-virgin olive oil, eyeball it


2 cups chicken broth


3/4 pound chorizo, cut into 1 1/2 inch slices on an angle


4 pieces poached cooked chicken, sliced on an angle into 1-inch strips


1 cup tomato sauce


1/4 cup chopped flat-leaf parsley


Crusty Portuguese bread or other chewy, farm bread, for passing at the table





Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.





While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.





If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.





Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.
Here are several and I never have left overs when ever I bring these dishes to a potluck!





2002 Salt Lake City Olympic Baked Beans


Coleen Sloan





1 lb. hamburger


1 large can red kidney beans


1 large can pork and beans


1 large can crushed pineapple


1 red pepper, chopped


1 green pepper, chopped


1 medium onion, chopped


2 Tbs. barbeque sauce


2 Tbs. Worcestershire sauce


2 Tbs. liquid smoke


2 Tbs. backstrap molasses





Brown the hamburger with the red and green peppers and onions in a 12” Dutch oven, then add the rest of the ingredients.


Simmer for 15 minutes, stirring occasionally. Serves 8


Collen and I used this recipe for an event in which we catered during the 2002 Winter Olympic Games in Salt Lake City.





Sweet %26amp; Sour Pineapple Meatballs


David Herzog








1 lb. ground beef


4 oz. breakfast or Italian sausage


¼ c. fresh bread crumbs


2 large eggs


½ c. chicken flavored rice pilaf, cooked


1small can crushed pineapple, undrained


Salt and pepper to taste





Sauce:





1 c. catsup


½ c. rice vinegar or cider vinegar


½ c. water


1 c. sugar


1 Tbs. corn starch + 2 Tbs. water





Combine and mix together the first 6 ingredients including salt and pepper, with your hands. Mix well. Form into 2 inch meat balls and bake in Dutch oven at 375o for 35 to 45 minutes, until brown.





Combine in a small sauce pan, catsup, vinegar, water, and


sugar. Heat over medium heat and bring to a simmer. Mix corn starch and 2 Tbs. water to make a slurry. Stir into sauce to thicken, remove from heat. Serve over meatballs. Double this for a potluck!





Serves 4 to 6





Chipotle Apple Pecan Cake





3 cups all purpose flour


2 tsp. cinnamon


1 ½ tsp. nutmeg


1 tsp. baking soda


1 tsp. chipotle pepper powder


¾ tsp. ground ginger or 1 tsp. fresh grated


½ tsp. white pepper


¼ tsp. kosher salt


1/8 tsp. ground cloves


1 ½ cup vegetable oil


1 ¾ cup Splenda® or xylitol (substitute same amount of sugar for regular diets)


3 large eggs


1 Tbs. vanilla


3 cups sweet-tart apples, peeled, cored, and diced


1 cup roasted pecans, chopped





Spicy Caramel Glaze


½ cup packed brown sugar


¼ cup butter


¼ cup heavy whipping cream


¼ to ½ tsp. ground chipotle powder


1 tsp. vanilla





Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside. In a large bowl, combine dry ingredients and gently stir to combine ingredients. In another bowl combine oil and sugar or Splenda® and beat with a hand mixer. Add one egg at a time beating well after each egg has been added. Beat in vanilla, chipotle, and fresh ginger. Slowly add as much or the 3 cups of flour as you can. Stir in remaining flour, apples and pecans. Spoon batter into Dutch oven or bunt pan and


bake at 325° for about 1 ½ hours or until inserted toothpick pulls out clean. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven. Bring to boiling, stirring occasionally. Boil gently for about 2 minutes remove from heat and add vanilla. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce. Spoon sauce drippings from cake back onto cake. Cool completely before serving. Serves 16