Looking for outdoor potluck recipes?

Going to a picnic this Saturday and it is a potluck. I need some suggestionsLooking for outdoor potluck recipes?
It would be helpful to know if you are supposed to bring apps, dessert or sides. But since we dont know, how about I give you one of each and you decide which one would work!





Caprese Salad





Ingredients:





8 ripe tomatoes, sliced





1 lb. fresh mozzarella cheese, thinly sliced





1/2 cup fresh basil leaves





1/4 cup extra-virgin olive oil





1/2 tsp. salt, preferably sea salt





1/2 tsp. freshly ground pepper


Directions:





On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes. Drizzle the olive oil over all, and then sprinkle with the salt and pepper. Serve immediately. Serves 4 to 6.





Couscous Salad with Cherry Tomatoes and Bell Peppers





Ingredients:





2 cups water





1/4 cup plus 1 tsp. extra-virgin olive oil





1 tsp. salt





2 cups instant couscous





1 1/2 roasted red bell peppers, peeled, seeded


and coarsely chopped (see related tip at left)





1 1/2 cups mixed red and yellow cherry


tomatoes, stemmed and halved lengthwise





1/4 cup chopped fresh mint, plus whole sprigs


for garnish





1/4 cup fresh orange juice





1 Tbs. grated orange zest





3 Tbs. red wine vinegar or balsamic vinegar


Directions:





In a saucepan over high heat, combine the water, the 1 tsp. olive oil and 1/2 tsp. of the salt and bring to a boil. Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 15 minutes. The liquid will be fully absorbed and the couscous will have plumped.





Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous grains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice, orange zest, the 1/4 cup olive oil, the vinegar and the remaining 1/2 tsp. salt. Mix gently but well. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.





Garnish with the mint sprigs and serve the salad chilled or at room temperature. Serves 8.





Make-Ahead Tip: Because this salad is best when the flavors have been allowed to blend for several hours, it is a good choice for making in the morning and taking along to a leisurely picnic. It can be carried easily in a covered bowl.








Lemon Curd Squares


These are irresistible!





Ingredients:





For the crust:





1 cup all-purpose flour





1/3 cup granulated sugar





1/2 tsp. salt





1/8 tsp. ground cinnamon





8 Tbs. (1 stick) cold unsalted butter, cut into


1/2-inch pieces





For the filling:





3/4 cup granulated sugar





2 Tbs. all-purpose flour





Pinch of salt





1 tsp. finely grated lemon zest (optional)





3 eggs, at room temperature





1/2 cup fresh lemon juice





3 Tbs. heavy cream








Confectioners鈥?sugar for dusting (optional)


Directions:





To make the crust, preheat an oven to 350掳F. Lightly grease an 8-inch square baking dish, preferably glass.





In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325掳F.





To make the filling, in a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.





Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.





Cut into 12 small rectangles. Using a spatula, carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars. Makes 12 bar cookies.Looking for outdoor potluck recipes?
Sweet Restaurant Slaw -- Shhh. Like KFC.








INGREDIENTS


1 (16 ounce) bag coleslaw mix


2 tablespoons diced onion


2/3 cup creamy salad dressing (such as Miracle Whip鈩?


3 tablespoons vegetable oil


1/2 cup white sugar


1 tablespoon white vinegar


1/4 teaspoon salt


1/2 teaspoon poppy seeds (optional)








DIRECTIONS


Combine the coleslaw mix and onion in a large bowl.


Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.








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Cucumber-Mango Salsa --








INGREDIENTS


3 mangos - peeled, seeded and diced


1 cucumber - peeled, seeded, and diced


2 jalapeno peppers, seeded and finely chopped


1 large onion, finely diced


1 clove garlic, minced


1/4 cup chopped fresh cilantro


1 tablespoon lime juice, or to taste


salt and pepper to taste








DIRECTIONS


Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.








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Aunt Ro's Baked Beans -- When done just transfer to a serving dish or just bring the crock part out of the crock pot.








INGREDIENTS


8 ounces bacon


1 pound ground beef


1/2 cup chopped onion


2 (12 ounce) cans pinto beans, drained and rinsed


2 (15.5 ounce) cans canned butter beans, drained and rinsed


2 (15 ounce) cans canned baked beans with pork


1 cup barbeque sauce


1 cup ketchup


1 cup brown sugar, packed








DIRECTIONS


Place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown. Drain on paper towels, crumble, and set aside. Drain bacon fat from the skillet.





Using the same skillet, cook the ground beef and onion over medium heat, stirring until the meat is no longer pink, 5 to 7 minutes. Drain.


Transfer the ground beef to a slow cooker. Add the pinto beans, butter beans, baked beans with pork, barbeque sauce, ketchup, and brown sugar to the ground beef mixture; stir to blend well. Cover and cook for 4 hours on High. Top each serving with crumbled bacon.








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Best Bean Salad --








INGREDIENTS


1 (14.5 ounce) can green beans, drained


1 (14.5 ounce) can wax beans, drained


1 (15.5 ounce) can garbanzo beans, drained


1 (14.5 ounce) can kidney beans, drained


1 (14.5 ounce) can black beans, drained


1/2 cup chopped green pepper


1/2 cup chopped onion


1/2 cup chopped celery


1/2 cup salad oil


1/2 cup vinegar


1/2 teaspoon salt


1/2 teaspoon ground black pepper


3/4 cup white sugar








DIRECTIONS


Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.


Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
This should give you some ideas. Please note that some of these sites give you the choice of changing the number of servings.





http://www.delish.com/recipes/cooking-re鈥?/a>


http://www.tasteofhome.com/Recipes/Antip鈥?/a> I wasn't sure what giardinera was so I looked it up. It sounds really good. Here's the ingredients: It's commonly made with sport peppers and some combination of other assorted vegetables, such as bell peppers, olives, celery, pimentos, carrots and cauliflower and sometimes crushed red pepper flakes, all marinated in vegetable oil, olive oil, soybean oil or any combination of the three oils.


http://allrecipes.com/Recipe/Sweet-Potat鈥?/a>


http://allrecipes.com/Recipe/Baked-Teriy鈥?/a>


http://find.myrecipes.com/recipes/recipe鈥?/a>


http://salad.betterrecipes.com/broccoli-鈥?/a>


http://allrecipes.com/Recipe/BBQ-Cola-Me鈥?/a>


http://allrecipes.com/Recipe/Watermelon-鈥?/a>


http://www.kraftfoods.com/kf/recipes/fir鈥?/a>
If you are looking for a hot dish, nothing holds up as well as a baked pasta recipe. Keep in mind that it should be a Tomato based sauce and not a cream sauce. You don't want anyone getting sick!





Baked Penne is a good one.





BAKED PENNE





1 lb. ziti or penne pasta


15 oz. Ricotta cheese


8 oz. Mozzarella cheese, diced


15 oz. Marinara sauce


1/4 c. grated Parmesan cheese





Cook penne according to package directions; drain. Mix in a big bowl with remaining ingredients. Pour into 9 x 13 inch baking dish. Bake at 350 degrees for 30 minutes. This can be made with low-fat Ricotta and no-fat Mozzarella.
chips and salsa!!!





depending on # of people; this should keep around 15 people happy for a while.





64oz of canned crushed tomatoes


2 bunches of fresh cilantro


1/4 cup minced garlic


1/2 cup lime juice


salt to taste


1 small finely chopped each: green pepper/onion


3tablespoon cyan pepper


3 fresh finely chopped jalapeno peppers w/ seeds


3 large bags colored corn chips(colors optional)





mix ingredients night before and chill overnight
Mediterranean Pepper Salad. I have made this several times and it's WONDERFUL. I'm making it tomorrow, in fact, for a pot luck dinner party. http://smittenkitchen.com/2009/06/medite鈥?/a>
You can go to %26lt;-http://www.chinese-healthy-recipes.com


That site lists almost all Recipes.


Not only the recipe you are looking for but also other popular recipes.
I really like this recipe





fresh spinach


fresh strawberries sliced


1 sirloin steak medium rare sliced thin


balsamic vinnegrette


topped with goat cheese