Family reunion? What is a good dish to bring? ?

Question

We have a pitch in for the reunion. Where can I find a good recipe for a good dish?

Answer 1

This is a family favorite of ours (especially with the kids):

FRUIT AMBROSIA

2 c. heavy whipping cream

1/2 c. sugar

1 tsp. vanilla

1/2 tsp. almond extract

1 large can mandarin oranges, drained

2 cans fruit cocktail, drained

1/2 c. coconut (optional)

4-6 c. miniature marshmellows

Whip the cream, sugar & extracts to very stiff peaks.  Fold in fruit & marshmellows.  Chill.....  I've made this the day ahead and it's fine:)

You can all try recipefinder.com.  All the recipes are given 1-5 stars, and have reviews by other users to read

Answer 2

for Family reunions i guess Yummy Honey Chicken Kabobs and BBQ Chuck Roast are good ones you can get the recepies here

http://allrecipes.com/Recipe/BBQ-Chuck-R...

http://allrecipes.com/Recipe/Yummy-Honey...

Answer 3

My Mom always made a simple dessert  called a

                PINK LADY SALAD

The ingredients are :

       ** 1 can of CHERRY Pie Filling (hence the pink color)

       **1 can of CONDENSED SWEET MILK (like Eagle brand)

       **1 SMALL can of drained, CRUSHED pineapple

  **Mix above into a large mixing bowl.

      Add  1 MEDIUM-sized carton of Cool Whip topping; and

            2 cups of MINIATURE marshmallows. Blend all ingredients together.

       Add pecans or walnuts if desired (not necessary; just if you like them).

      Keep refrigerated.  Makes about 2 quarts of something delicious. =)

Answer 4

I'm partial to epicurious.com  Their Advanced Search can be really helpful with questions like your. That's where this baked bean recipe is from - if a side dish is okay to bring, this would be perfect. They are amazing tasting, easy to transport, makes a ton, and can even be served at room temperature.

HOT AND SMOKY BAKED BEANS

6 bacon slices

1 1/2 cups chopped onion

1 1/4 cups purchased barbecue sauce

3/4 cup dark beer

1/4 cup mild-flavored (light) molasses

3 tablespoons Dijon mustard

3 tablespoons (packed) dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

4 to 6 teaspoons minced canned chipotle chilies

6 15- to 16-ounce cans Great Northern beans, drained

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Answer 5

Apricot and Pear Glazed Pork

Serves. 6 to 8.

1 (3- to 4-lb.) whole boneless pork loin

1½ tsp. cracked black pepper

1 (18-oz.) jar apricot preserves

1 green bell pepper, chopped

1 (5.5-oz.) can pear nectar

Additional sliced bell pepper for garnish, optional

1. Put pork loin in slow cooker. Sprinkle with black pepper and spread 1/2 jar of apricot preserves on pork.

2. Add chopped bell pepper and pear nectar to the slow cooker.

3. Cook on Low for 6 hours. Top with remaining preserves and cook an additional hour or two, as needed.

4. Remove from cooker and serve. Garnish with fresh bell pepper slices, if desired.

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BEST EVER MAC & CHEESE

1 head of garlic, roasted

1 teaspoon olive oil

1 pound Cavatappi pasta

½ pound sliced Applewood smoked bacon

1 ½ cups fresh white bread crumbs (5 slices, crusts removed)

½ cup grated Parmigiano Reggiano cheese

8 tablespoons butter

¼ cup minced shallots

½ cup flour

1 quart whole milk

6 ounces Gruyere cheese, grated

8 ounces extra-sharp Cheddar cheese, grated

½ teaspoon pepper

1 teaspoon salt

¼ teaspoon freshly grated nutmeg

1. Preheat oven to 350°.

2.  To roast garlic: Slice ½ inch off the top of the entire head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes. Remove garlic pulp by squeezing garlic head. Smash cloves with a fork to form a paste.

3. Cook pasta according to package directions.

4.  Cook bacon completely. Drain on paper towels. Reserve 1 tablespoon of bacon fat. Crumble bacon when cool.

5.  To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter. Set aside.

6.  Preheat oven to 375°.

7.  Sauté shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent.

8.  Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.

9.  Cook until sauce is thickened (coats the back of a spoon). Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses. Taste and adjust salt and pepper if necessary.

10. Stir in cooked pasta. Pour into baking dish. Sprinkle topping to cover entire top. Cover with foil and bake 15 minutes. Remove foil and continue baking until sauce is bubbly and topping is browned. Enjoy!

--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER

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Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese

Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results.

5 oz (1½ cups) crumbled blue cheese (such as Stilton, Gorgonzola or Maytag) room temperature

2½ cups whipping cream

1 tsp salt

½ tsp pepper

1½ Tbsp. butter

1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed stiitake, oyster, crimini or hedgehog), thickly sliced

1½ tsp. chopped fresh thyme (or 3/4 tsp dried)

2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds

Position rack in top third of oven and preheat to 400ºF. Butter 13x9x2-inch glass baking dish. Place cheese in medium bowl; add 1/2 cup cream. Using fork, mash mixture to chunky paste. Mix in 1 tsp. salt and 1/2 tsp. pepper. Mix in remaining 2 cups cream.

Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; saute until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)

Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil. (I find it also a good idea to put a sheet of foil on the rack under the pan to catch the sauce that may bubble over.)

Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot.

Serves 6 to 8.

--Epicurious

Answer 6

There are alot of different cooking sites, I would try Bettycrocker.com.

That is my favorite.

But you can always do something different. Try these. It will take alot of time. But they are worth it.

Pending on people -

You will need

Button Top Mushrooms

3 or 4 pkgs of cream cheese

2lbs lump crab meat

1 pkg shredded cheese (I use spanish kind)

and 1 pkg of green onions

take steam out of mushrooms, and rinse in collander

Mix all other ingrediants together - onions should be cut into small pieces. Also tip: cream cheese should be softened.

Then take baking pan - fill 1/4 way with water

Bake at 350 for 20mins - then set oven to BROIL - so tops of mushrooms with feeling gets nice and golden.

YUMMY!

Answer 7

http://allrecipes.com/

I like this site for new recipes because the users rate the recipes and add comments to let you know if they thought it had too much of this or too little of that, and also suggest other things they add to the recipes that they think makes it better...

Answer 8

Side dishes are always the way to go, Potato salad or cole slaw, deviled eggs or Mexicorn is all good suggestions!*

Answer 9

This is what I always take to ours.

Easy, Cheesy Potatoes

Ingredients:

1 32 oz. bag frozen cubed hash brown potatoes

8 oz. sour cream

1 can cream of chicken soup

1 stick melted butter

2 cups grated cheddar cheese

1 medium minced onion

Directions:

Preheat oven to 350 degrees. Place frozen potatoes in 13" x 9" baking dish. Mix remaining ingredients in a separate bowl, and pour over potatoes. Use a spatula to even the mixture over the potatoes until level. Bake for 45-50 minutes, or until top layer of cheese is bubbly and brown on the edges. Allow to cool before serving.