Cooking & Baking
Related: About this forumIdeas for something to bring to a summer potluck picnic?
Location will be outdoors in a park with a pavilion and there will be access to electricity.
I need something that can sit outside in the heat for several hours or that can be kept warm in a crockpot.
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madaboutharry
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Diamond_Dog
(36,011 posts)You would need tortilla chips for dipping?
madaboutharry
(41,681 posts)They are part of every recipe and there are a ton of recipes online.
Warpy
(113,131 posts)One block of government cheese or one pound of Velveeta, cut into cubes. Dump in some R-tel Original diced tomato and green chile. One can for wimps, 3 cans for spicy. Keep crock pot on low. It'll be mostly gone by the end of the day, served with tortilla chips.
woodsprite
(12,341 posts)It’s made with thinly sliced cucumbers, thinly sliced onions, dill, black pepper. The dressing is made from vinegar, water, and sugar to taste.
snowybirdie
(5,875 posts)one jogged my childhood memories. Wonderful and my dad made it! He was way ahead of his time.
Diamond_Dog
(36,011 posts)Blue Owl
(55,429 posts)Something like this (there are many more variations):
https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/
Diamond_Dog
(36,011 posts)I love coleslaw. 🙂
hlthe2b
(108,026 posts)is refreshing (especially with a heavy hand on the fresh mint leaves) and pretty impermeable to the heat and it goes well with the usual outdoor standard burgers, hotdogs, and other potluck dishes.
Pretty standard recipes, but finely dicing the veggies (with the bulgar wheat) is important and like this recipe, I too like to add a little cucumber (cukes).
https://www.themediterraneandish.com/tabouli-salad/
That you have electricity gives you more choices, but damn, in this heat, anything with mayo, icing, or that is readily wilted might be too much.
Diamond_Dog
(36,011 posts)GenXer47
(1,204 posts)Diamond_Dog
(36,011 posts)Retrograde
(10,928 posts)I make them occasionally, along with cold cucumber soup and cold fruit soups. Soups may be a challenge for a picnic, though, since you'd need bowls and spoons as well.
Scrivener7
(54,170 posts)feta, a little bit of apple cider vinegar. Delicious, easy, and will stand up to the heat for a few hours.
Diamond_Dog
(36,011 posts)I love orzo salad. 👍
Scrivener7
(54,170 posts)ratchiweenie
(8,076 posts)Good hot or cold and fill the big eaters up.
Diamond_Dog
(36,011 posts)You can’t go wrong with either of those dishes.
Tetrachloride
(8,590 posts)Diamond_Dog
(36,011 posts)How do you make it?
Tetrachloride
(8,590 posts)drink it in summer time
no caffeine
has gluten
https://www.healthline.com/nutrition/barley-tea-nutrition-benefits-and-side-effects
packets in Asian markets
sugar optional
milk optional
hot or cold
Diamond_Dog
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Tetrachloride
(8,590 posts)LakeArenal
(29,941 posts)Slice of ham with potato salad rolled into it. Cut in half use a tooth pick. They go fast so .
Sloppy joes are my favorite cock pot delights.
Also brats and dogs keep nice in a crockpot.
Also hot dog buns keep warm in a crock pot.
Diamond_Dog
(36,011 posts)I fed my kids sloppy joes many nights when they were growing up. I never thought of hot dogs but that’s a great idea too.
Ham rolled around potato salad. Boy does that sound good.
sprinkleeninow
(20,685 posts)Diamond_Dog
(36,011 posts)sprinkleeninow
(20,685 posts)small dice red onion, coarsely grated carrot for extra color, oil and vinegar dressing (I'm quite fond of rice wine vinegar), sugar, salt, pepper, paprika. If it could remain refrigerated until serving, I'd usually dress it with a buttermilk dressing. But an oil/vinegar one is safer if left out until serving.
Enjoy! 🩷🤍🩵
ret5hd
(21,320 posts)Diamond_Dog
(36,011 posts)I have a recipe for a white sangria that’s perfect for summer.
woodsprite
(12,341 posts)Diced celery, onion, red and green bell peppers, minced jalapeño to taste, 1 can each of black beans and black eyed peas (drained and rinsed), and a can of Nibblets corn. The dressing is red wine vinegar, olive oil, Dijon mustard, pepper/salt, and a few drops of liquid smoke. For the dressing, I usually start with a 1/3 c. Olive oil, 3 T vinegar and 2 T Dijon. I work from there going by taste and I have enough that it can puddle about and 3/4” deep in the bottom of the container.
This is great used as a salad or as a dip for tortilla chips.
Diamond_Dog
(36,011 posts)I like cooking”to taste” too, I hardly ever follow a recipe directly. 🙂
Sanity Claws
(22,129 posts)I made one for a summer picnic and it was a big hit. I don't recall the exact recipe I used but there are several on line. E.g. https://www.delish.com/cooking/recipe-ideas/recipes/a5739/watermelon-salad-feta-mint-recipe/
Diamond_Dog
(36,011 posts)I can’t get enough watermelon in the summer, it’s so refreshing 🙂
Phoenix61
(18,030 posts)Cheese tortellini, thawed frozen broccoli florets, diced zucchini, diced sweet peppers, sliced black olives, lots of zesty Italian dressing. Is light but hearty.
Diamond_Dog
(36,011 posts)I would have never thought to use cheese tortellini in pasta salad. 🙂
Phoenix61
(18,030 posts)but still a cold main dish.
vercetti2021
(10,433 posts)Literally can do no wrong with that classic dish!
Diamond_Dog
(36,011 posts)😋
Retrograde
(10,928 posts)a middle-eastern flatbread with your choice of additions - I use this recipe from the Guardian as my starting point. I'll be making it this weekend, without the asparagus, though. It's different, as well as vegan and gluten free - and it can be eaten at a range of temperatures.
Diamond_Dog
(36,011 posts)Kind of reminds me of an asparagus tart. Very cool.