15
   

Any good suggestions for when you must "bring a plate?"

 
 
margo
 
  1  
Reply Fri 21 Nov, 2008 11:48 pm
@msolga,
Quote:
Aren't we lucky to live in the best city in Oz?


Oh! Puke!! Rolling Eyes
msolga
 
  1  
Reply Sat 22 Nov, 2008 12:30 am
@margo,
Wink Razz Very Happy followed that quote, margo.
0 Replies
 
msolga
 
  1  
Reply Sat 22 Nov, 2008 12:33 am
Sigh. So does anyone else have any recipes they'd care to share?
Butrflynet
 
  1  
Reply Sat 22 Nov, 2008 01:45 am
@msolga,
It might help if you were to give some parameters, such as a dish for what course such as appetizer, salad, main dish, side dish, sweets, etc.

Might also help if we had an idea of a few of the main ingredients on your wish list.
msolga
 
  1  
Reply Sat 22 Nov, 2008 02:01 am
@Butrflynet,
Butreflynet

At the start of the thread I said:

Something that you can prepare beforehand, hopefully without too much trouble & strife.

For some reason, there are always plently of dessert contributions, but few offerings of the savoury variety. Possibly because of the need to re-heat a number of savoury type dishes?



So savoury food of any variety that has worked well for you. But it doesn't matter if it's finger food, a dish that needs a quick blast in the microwave, a cold savoury dishes, such as the ricotta & spinach pie, etc, etc ....

I'm interested in any recipes might be useful me for my purposes (0f course), but I also figure that others here might be thinking about food for their holiday gatherings, too.
msolga
 
  1  
Reply Sat 22 Nov, 2008 04:50 pm
@msolga,
.... but then, on the other hand, maybe we've said all we want to say on the subject, given all the diversions? So I'm quite happy if we leave it here, too. Wink

Thanks again for your recipes, everyone. Much appreciated.
spikepipsqueak
 
  1  
Reply Sat 22 Nov, 2008 05:42 pm
@msolga,
My default position for these things is always a casserole, but that doesn't fit your reheating requirements. My fave is one you probably already use (the Westernised chop suey that Melbournites were making in the 60s and thinking of as chinese food. Shocked )

People love it, it's filling, and makes great jaffles with the leftovers.

It's also on my work computer and I would forget vital ingredients if I do it from memory. Post it tomorrow.

Are casseroles suitable for your purposes?
0 Replies
 
Mr Stillwater
 
  1  
Reply Sat 22 Nov, 2008 06:15 pm
@msolga,
Quote:
Mr Uppity Boots


Mr Uppity-Boots-Water is taking his unheated, unspiced cask of red and going home in a sulk!
spikepipsqueak
 
  1  
Reply Sun 7 Dec, 2008 05:58 pm
@Mr Stillwater,
Kai See Ming

1lb minced steak
3 medium onions
1/4lb butter
½ cabbage
1lb beans
1 pkt chicken noodle soup
4 rounded tablespoons rice
1 tsp curry
1 tsp mixed herbs
salt and pepper to taste
3 large cups cold water

Brown meat and sliced onions in pan with butter.
Slice cabbage into ¼” strips, put into large pot with all other ingredients including meat from pan, and simmer on low jet for half an hour, stirring occasionally.

That is the original recipe as Mum used to make it.

I do it slightly differently. I brown the meat and onions in the pot you intend to use and omit the butter entirely, relying on the mince for what fat the recipe needs. Add the water to the browned meat to get all the juices off the bottom and then add the other ingredients. I do remember that it was absolutely delicious with the butter, when I was a kid, but we were all using more energy in those days, hey?

Instead of the chicken noodle I use a good stock powder, because I want to avoid the wheat and the MSG. I use more curry, you will find the balance that suits you.

It improves as leftovers, and it is cold leftovers I use to make the little rolls.

I can’t remember what I was supposed to tell you about the rice paper, so just generally.

Soak 1 sheet in warm water until it goes soft. Remove to a board and put a tablespoonful of filling near one edge. Roll, folding the outside edges in. You’re aiming for a parcel about the length, and a bit thicker than, your finger. Either deep fry or place in a very hot oven on a well oiled baking dish. They should go crisp.

I hope you enjoy.
0 Replies
 
Sglass
 
  3  
Reply Sun 28 Dec, 2008 03:25 am
@msolga,
This a great variation on the deviled egg plate. Add mashed avocado to the egg yolks with mayo and a tangy mustard. Fry up some bacon (very crisp) and crumble it into the egg and avocado and mix well. Save some of the bacon to sprinkle on top. A little paprika and Voila you have a hit.
Wy
 
  1  
Reply Tue 30 Dec, 2008 10:22 pm
@Sglass,
Love this idea - Think I'll try it a bit more Mexican, with finely chopped canned Jalapenos instead of mustard... maybe no Mayo either. We'll see; I think avos are on sale at the market right now.
Wy
 
  1  
Reply Tue 30 Dec, 2008 10:27 pm
@OmSigDAVID,
David, I want to go to the potluck for twenty in someone's home in the winter where you bring and make steak! Confused

But the chicken isn't a bad idea, if there's a way to keep it hot.

Generally, among those who cook at all, takeout is considered somewhat bad form at the "bring a dish" affairs... Men can sometimes get away with it, as long as everybody knows the alternative from them is a case of beer...
0 Replies
 
Sglass
 
  1  
Reply Mon 5 Jan, 2009 12:05 am
@Wy,
Sounds like a good variation using the jalapenos. I'm going to try it.

Thanks Wy
0 Replies
 
Woollcott
 
  2  
Reply Wed 23 Sep, 2009 04:55 pm
I just finished reading all the other replies, and believe you me -- they are ALL exceptionally good. My favorite is the french-sliced green bean casserole with mushroom soup (throw in a small can of mushroom pieces) with some cheese and a can of the hand-crushed onion rings on top. Also, go to a local sub shop and get one of their more unusual specialties, large size, and cut it into at least ten pieces (it would be good of you to make it a turkey sub in case there are Jewish folks at the affair). I did this at a Christmas "pot luck" and it was a terrific success!
0 Replies
 
CoutureQueen12
 
  1  
Reply Mon 9 Nov, 2009 04:01 pm
@Cycloptichorn,
This sounds amazing! Do you have your own recipe for a chipotle sauce or do you recommend a certain one?
0 Replies
 
Sglass
 
  1  
Reply Mon 9 Nov, 2009 04:05 pm
Well I got to take a plate Wednesday night and it gonna be chicken and herbed dumplings. So good.
msolga
 
  1  
Reply Mon 9 Nov, 2009 07:28 pm
@Sglass,
You wouldn't have a recipe for that you'd care to share, Seaglass? Smile

I'm curious to know more.
0 Replies
 
realjohnboy
 
  1  
Reply Mon 9 Nov, 2009 07:31 pm
I am from German ancestry but have never been able to make "stick to your gut" dumplings.
msolga
 
  1  
Reply Mon 9 Nov, 2009 07:34 pm
@realjohnboy,
So you'd be interested in Seaglass's recipe, too, RJB? Wink
0 Replies
 
Agent1741
 
  1  
Reply Tue 22 May, 2018 04:49 am
@OmSigDAVID,
A bottle (which in this case is a half bottle) of Brown Brothers Orange & Flora Muscat. This is a sauterne (pudding wine) to be drunk with a sweet. That would be like an apple pie or something. That style of wine comes in a half bottle because its generally not drunk in large quantities it is to be savoured. It has a lovely orange/lemon flavor. sadly I have not seen any in this country but its worth looking. Its from N Zealand btw
0 Replies
 
 

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