Need Recipes.....

DH & I are Hosting our First BBQ as Husband & Wife on July 22nd.

We Plan on making the usual Hamburgers, Hotdogs, Chicken Sausage (stuffed with basil & cheese), and probably Chicken kaboobs.

I am going to throw together a quick salad.
We'll have chips & dips. The munchy stuff.


I need HELP with recipe ideas for side dishes.
Something Quick & Simple.
Any Ideas??
Thank you!!!

Message edited 7/4/2007 11:34:00 PM.

Re: Need Recipes.....

I have two side dishes that I really like

Broccoli Salad

Mix Night Before

2 cups mayo
2 tbls wine vinegar
¾ cups sugar

Salad

2 heads broccoli
1 ½ lbs sharp cheddar
1 ½ lbs bacon fried & crumbled
2 small red onions

Mix together and serve


Macaroni Salad

2/3 cup low-fat sour cream
1 cup sliced green onions
1/3 cup light mayonnaise
1 cup frozen green peas (thawed)
2 tbsp chopped fresh parsley
3/4 cup diced cheddar cheese
2 tbsp sweet pickle relish
1/2 cup diced carrot
1/4 tsp white pepper
1/2 cup diced green bell pepper
1 tbsp spicy brown mustard
1/2 cup sliced celery
4 cups cooked elbow macaroni
(8 oz uncooked pasta)

Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill

Re: Need Recipes.....

Thanks for the HELP!!!!

Re: Need Recipes.....

I make this salad a lot.
It's always a hit.


1 head of lettuce (chopped small)
2 medium tomatoes (chopped small)
1 can Goya pink beans (drained)
1 medium red onion
1 can of pitted collosal olives (chopped)
1 12oz bag of shredded chedder cheese
1 bag of cool ranch Doritos (make a tiny hole in the bag and let air
out. Then crush
Doritos into very small pieces)

Put all of these ingredients into a clear glass bowl in this order. Make
1 packet of good seasons italian dressing and pour over the salad. Chill
for a couple of hours.
Dont stir salad until just before you are about to eat it or it will get
too soggy.
ENJOY.

Re: Need Recipes.....

Ingredients
6 small Yukon gold potatoes, diced
1 pound thin green asparagus, cut into 11/2-inch pieces (green beans can be substituted)
8 ears fresh corn, shucked and removed from the cob
5 ripe plum tomatoes, diced
2 teaspoons chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Cooking Instructions
Bring 4 cups cold salted water to a boil in a saucepan, add the potatoes, and cook until tender.
Remove the potatoes with a slotted spoon, and place them in a large serving bowl.
Repeat the process with the asparagus, adding it to the potatoes.
Toast 1 cup of the corn in a large dry nonstick skillet over high heat until slightly browned,
about 3 minutes. (Do not overfill the skillet.)
Repeat until all the corn is toasted, adding the toasted corn to the potatoes and asparagus.
Add the tomatoes, thyme, and oil to the cooked vegetables, season to taste with salt and pepper,
and toss together. Serve warm.

CITRUS SLAD

1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Spinach Salad:
6 ounces baby spinach leaves (about 6 cups)
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced

Re: Need Recipes.....

Cool Anymore Recipes......
Keep them coming!!!!

Re: Need Recipes.....

On the back of the Ronzoni elbow macaroni is a great recipe for macaroni salad.

ETA And you can make it the day before so it is one less thing to do.

Message edited 7/5/2007 7:41:40 PM.

Re: Need Recipes.....

Re: Need Recipes.....

http://www.ronzoni.com/recipe/Recipe.asp?R=2129
This is the recipe from their website, but I seem to remember it having Cider Vinegar in it. I'll have to look around some more.

Re: Need Recipes.....

mix together a can or two of chickpeas
Add chopped red onion
quartered cherry tomatoes
chopped parsley
chopped black olives
lemon juice
olive oil
a dash of apple cider vinegar
salt and pepper
feta cheese
chopped red peppers

Re: Need Recipes.....

Posted by BJandDan

http://www.ronzoni.com/recipe/Recipe.asp?R=2129
This is the recipe from their website, but I seem to remember it having Cider Vinegar in it. I'll have to look around some more.

Re: Need Recipes.....

I made both these recipes at a BBQ last year and they were a HUGE hit.

Grilled Sweet Potatoes

INGREDIENTS:
4 medium sweet potatoes
1/2 cup melted butter
3 tablespoons brown sugar
1 teaspoon ground cinnamon
PREPARATION:
Cup sweet potatoes into 3/4 inch slices. Bring 3 quarts of water to a boil and add potatoes. Simmer until potatoes are just starting to soften. Cool and peal. Combine butter, brown sugar and cinnamon, brush over potatoes. Place Potato slices on preheated grill and cook, turning once until potatoes begin to brown.


Ann's Roasted Potato Salad
11 tablespoons olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 pounds russet potatoes, cut into large dice
2 tablespoons white vinegar
2 teaspoons Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves


Preheat oven to 375 degrees F.
Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

Re: Need Recipes.....

I'm making this for my BBQ tomorrow:

The Perfect Potato Salad
Potato salad is a cinch to prepare when you use small potatoes that don't need peeling.
Preparation Time: 10 minutes
Chill Time: 1 hour
Cook Time: 15 minutes
Makes: 6 cups (1.5 L)



________________________________________
Ingredients
2 lb small red or white potatoes 1 kg
1 cup HELLMANN'S® Real, Light or Ultra Low Fat Mayonnaise 250 mL
2 tbsp HELLMANN'S® DIJONNAISE Creamy Mustard 30 mL
2 tbsp chopped fresh dill or parsley 30 mL
2 tbsp white vinegar 30 mL
1/2 tsp salt 2 mL
1/4 tsp pepper 1 mL
1 cup chopped celery 250 mL
1/2 cup chopped green onions 125 mL
Preparation Instructions
1) Cook potatoes in boiling salted water 15 minutes or until tender.
2) Drain well, cool and cut into quarters.
3) In large bowl combine mayonnaise, Dijonnaise, dill, vinegar, salt and pepper.
4) Stir in potatoes, celery and onion.
5) Cover and chill 1 hour to blend flavours.

It's from the Hellmanns website. I use dijon mustard instead of the dijonnaise.

Re: Need Recipes.....

This is good for hot days - no mayo.

Thai Slaw Salad:
1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
1/4 European seedless cucumber, sliced into thin sticks
1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded
Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar
2 teaspoons sugar or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil
Garnish:
Toasted sesame seeds
Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.
Yield: 5 to 6 servings