Something tasty for a BBQ
06-21-2011, 06:05 AM
#31
Super Member
Join Date: Mar 2011
Location: Canada
Posts: 1,386
Oven roasted Vegetables: cut all into bite size pieces
1 med zucchini
1 butternut squash
1 ea. red, yellow peppers
1 lb. asparagus
1 red onion
Place in roasting pan,
toss with 3T olive oil, 1 tsp salt and 1 tsp coarse pepper
Roast 450 degrees F for 30 minutes, stir occasionally until browned and tender.
Guaranteed they will want this recipe/you will not have any left over, and if you do freeze it and use in your next soup.
Have fun at your BBQ.
1 med zucchini
1 butternut squash
1 ea. red, yellow peppers
1 lb. asparagus
1 red onion
Place in roasting pan,
toss with 3T olive oil, 1 tsp salt and 1 tsp coarse pepper
Roast 450 degrees F for 30 minutes, stir occasionally until browned and tender.
Guaranteed they will want this recipe/you will not have any left over, and if you do freeze it and use in your next soup.
Have fun at your BBQ.
06-21-2011, 07:30 AM
#33
Senior Member
Join Date: Aug 2010
Location: Western WA
Posts: 325
Originally Posted by QuiltE
Marinated Veggie Salad .... chop up assorted fresh veggies and add some italian dressing (or other dressing as you choose). Stir and let marinade.
If you want to add some protein to that ... add some chick peas to the mix, or top with crumbled feta when ready to serve.
If you want to add some protein to that ... add some chick peas to the mix, or top with crumbled feta when ready to serve.
It is a wonderful salad because it is all veggies, a version of pasta salad without the pasta. I add black beans. I get tired of salads laced in mayo that sat out all day.
06-21-2011, 07:35 AM
#34
Super Member
Join Date: Apr 2011
Location: USA
Posts: 1,625
Originally Posted by DeeBooper
Originally Posted by Carrie Jo
Good Morning to all my quilting friends. My son is turning 28 this coming up weekend and I am hosting a BBQ for him. But I am very tired of the same old potatoe salad, pea salad, cole slaw stuff. I was hoping that with so many wonderful friends here from all over the world that maybe you all could give me some new fresh ideas. I would really appreciate it if someone would share a recipe with me that is a tried and true sucess for a get together. Thank you all in advance.
Carrie Jo
Carrie Jo
06-21-2011, 07:37 AM
#35
Senior Member
Join Date: Dec 2010
Location: Southeast Michigan
Posts: 339
Created a vegetarian pasta salad last week -- only because I was just creating, not because I'm a vegan.
Cooked some shell pasta, rinsed in cold water so it didn't get mushy. Added:
1 can dark red kidney beans, drained and rinsed
1 can corn, drained well
chopped celery, chopped onion, green and yellow bell peppers and olives if you like.
(I don't measure when I cook, just add what I have or like)
Dressed with plenty of Greek salad dressing. Surpised myself that it was so tasty since it was so easy.
Enjoy that BBQ!
Cooked some shell pasta, rinsed in cold water so it didn't get mushy. Added:
1 can dark red kidney beans, drained and rinsed
1 can corn, drained well
chopped celery, chopped onion, green and yellow bell peppers and olives if you like.
(I don't measure when I cook, just add what I have or like)
Dressed with plenty of Greek salad dressing. Surpised myself that it was so tasty since it was so easy.
Enjoy that BBQ!
06-21-2011, 07:57 AM
#36
Junior Member
Join Date: Aug 2010
Location: Sugar Land, Texas
Posts: 226
I see several have given you different variations of this dish. This was given to me my friend Lisa and it is a fabulous recipe. Lisa said it will stay good in the refrig for 3 weeks. I have doubled it and it lasted for a week, but quite frankly it gets eaten too quickly at our house to even test the 3 week theory. :D
Marinated Vegetables
2/3 cup vinegar
½ cup oil
1 cup sugar
¼ teaspoon salt
1 teaspoon pepper
16 oz. can French Style green beans
16 oz. can Tiny English peas
16 oz. can White Shoepeg corn
2 oz. jar chopped pimentos
1 bell pepper diced
1 cup diced celery
1 bunch green onions chopped
Combine vinegar, oil, sugar, salt and pepper; drain all vegetables; mix together and refrigerate for at least 12 hours.
Marinated Vegetables
2/3 cup vinegar
½ cup oil
1 cup sugar
¼ teaspoon salt
1 teaspoon pepper
16 oz. can French Style green beans
16 oz. can Tiny English peas
16 oz. can White Shoepeg corn
2 oz. jar chopped pimentos
1 bell pepper diced
1 cup diced celery
1 bunch green onions chopped
Combine vinegar, oil, sugar, salt and pepper; drain all vegetables; mix together and refrigerate for at least 12 hours.
06-21-2011, 09:31 AM
#38
Junior Member
Join Date: Dec 2010
Location: Long Island, NY
Posts: 110
Originally Posted by QuiltE
AnneVC's Lemon Blueberry Chicken Salad was delicious when I made it. Best to make ahead to let the flavours meld.
http://www.quiltingboard.com/t-124214-1.htm#3291096
There's several other recipes on that thread you might like too!
http://www.quiltingboard.com/t-124214-1.htm#3291096
There's several other recipes on that thread you might like too!
06-21-2011, 10:37 AM
#39
Super Member
Join Date: May 2009
Location: Norway
Posts: 1,509
A kind of Afelia - Dish from Cyprus
Cut up a pork roast into large pieces. Soak the them in a container of red wine over night. In the morning brown the pork well. You then have the choice of adding the red wine (plus more) on top of the stove in a dutch oven OR (as I do) put it all in the crock pot and let it cook for some hours.
It is also possible to put the marinated meat on a the grill. When I use the grill, I make brown gravy (McCormicks) and add the red wine marinade to that and bring to a boil.
This goes well with potatoes and other veggies browned on the grill.
Cut up a pork roast into large pieces. Soak the them in a container of red wine over night. In the morning brown the pork well. You then have the choice of adding the red wine (plus more) on top of the stove in a dutch oven OR (as I do) put it all in the crock pot and let it cook for some hours.
It is also possible to put the marinated meat on a the grill. When I use the grill, I make brown gravy (McCormicks) and add the red wine marinade to that and bring to a boil.
This goes well with potatoes and other veggies browned on the grill.
06-21-2011, 10:49 AM
#40
Super Member
Join Date: May 2009
Location: Norway
Posts: 1,509
Norwegian Bløt cake - (means soft cake)
Make a nice sponge cake.
Slice it horizontally in three. (or 4 layers)
Wet each layer with your choice of liquid - (sweetened milk or orange juice...)
Let it soak overnight
We use home made sweetened and well whipped cream, (careful not to make butter)
To assemble cake:
Place bottom layer on platter, coat with whipped cream, add sliced strawberries,
Place next layer on top, coat with whipped cream, add another kind of fruit - sliced bananas works well
Place top layer, coat with whipped cream - coat entire cake with whipped cream
Place several kinds of fruits artfully on top and around sides of cake
If you have a cake decorating bag it is possible to use it to apply the cream decoratively
Store in cold fridge until serving time.
Make a nice sponge cake.
Slice it horizontally in three. (or 4 layers)
Wet each layer with your choice of liquid - (sweetened milk or orange juice...)
Let it soak overnight
We use home made sweetened and well whipped cream, (careful not to make butter)
To assemble cake:
Place bottom layer on platter, coat with whipped cream, add sliced strawberries,
Place next layer on top, coat with whipped cream, add another kind of fruit - sliced bananas works well
Place top layer, coat with whipped cream - coat entire cake with whipped cream
Place several kinds of fruits artfully on top and around sides of cake
If you have a cake decorating bag it is possible to use it to apply the cream decoratively
Store in cold fridge until serving time.
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