Everything about a potluck party is fun except one thing, the great amount of food that one needs to cook! Cooking for a crowd is a daunting task; however, if you have some easy recipes for a crowd at hand, this daunting task becomes fun! So, here are some easy potluck recipes, starting from salad to dessert. You can choose any of them, depending on what you are supposed to take.
Barbecue Bean Salad
Barbecue Bean Salad
- Tortilla chips, 2 cups (coarsely crushed, divided)
- Whole kernel corn, 1 can (15¼ ounces) drained
- Ketchup, ¼ cup
- Dried pinto beans, (1 pound)
- Onion, 1 (medium, chopped)
- Cider vinegar, ¼ cup
- Vegetable oil, ¼ cup
- Sweet red pepper, 1 (medium, chopped)
- Green pepper, 1 (medium, chopped)
- Packed brown sugar, ¼ cup
- Dijon mustard, 1 tablespoon
- Worcestershire sauce, 1 tablespoon
- Chili powder, 2 teaspoons
- Ground cumin, ¾ teaspoon
- Salt, 1 teaspoon
- Pepper, 4 teaspoons
- Hot pepper sauce, ¼ teaspoon
- Place the beans in a soup kettle or a Dutch oven, add water until about 2 inches are covered, and boil for 2 minutes. After the required time, remove the beans from heat and let it cool for 1 hour.
- Discard the water, again add 2 inches of water, and boil for about 1½ hours until tender over low heat. Set the boiled beans aside and discard the water.
- Add oil, ketchup, vinegar, mustard, brown sugar, pepper, Worcestershire sauce, hot pepper sauce, chili powder, cumin, and salt to a saucepan. Bring the mixture to a boil.
- Reduce the heat to low, cover and let it simmer for about 10 minutes. Set aside.
- Add the beans, corn, peppers, and onions to a large salad bowl, stir in the dressing along with the chips, and serve immediately.
- Egg, 1 (large)
- Scallions, ⅓ cup (sliced)
- Beef, (12 ounces lean, ground)
- Chipotle or regular barbecue sauce, 2⁄3 cup
- Tortilla chips, ½ cup (crushed)
- Orange juice, ¼ cup
- Cilantro, ½ cup (chopped)
- Orange zest, 1½ teaspoons (grated)
- Cumin, oregano, and minced garlic, 1 teaspoon each
- Take a medium-sized bowl and mix the chips, beef, egg, oregano, ⅓ of the cilantro, cumin, and garlic to it, until combined.
- Make 30 balls out of this mixture and set aside.
- Take a large nonstick skillet, coat it with nonstick spray, and heat it over medium heat.
- Add the meatballs to the skillet, increase the heat, and cook for about 7 minutes until browned; stir frequently.
- Add in orange zest, orange juice, remaining cilantro, and barbecue sauce.
- Toss the meatballs so that they get coated; cook until each meatball is thoroughly coated. Serve with toothpicks.
- Lasagna noodles, 9 (uncooked)
- Chicken breast, 4 cups (chopped, cooked)
- Cheddar cheese, 4 cups (shredded)
- Parmesan cheese, ½ cup (grated)
- Garlic salt, ½ teaspoon
- Mayonnaise, ¼ cup
- Sour cream, ½ cup
- Cream of chicken soup, 1 can (10.5 ounces, condensed)
- Cream of mushroom soup, 1 can (10.75 ounces, condensed)
- Onion, 1 cup (chopped)
- Preheat the oven to 350°F.
- Add water and a little salt to a large pot; bring to a boil and add noodles. Cook until al dente, for about 8-10 minutes. Drain and set aside.
- Sauté the chopped onion in butter until tender.
- Take a medium-sized bowl, mix mushroom soup, sour cream, chicken soup, garlic salt, Parmesan cheese, onion, and mayonnaise in it.
- Take a 9 x 13 inch baking dish, and layer ⅓ of the dish with noodles followed by soup mixture, chicken, and cheese. Follow the same procedure 3 times.
- Bake for about 1 hour in the preheated oven. Serve hot.
- Egg substitute, ½ cup
- All-purpose flour, 1 cup (about 4½ ounces)
- Cocoa, ⅓ cup (unsweetened)
- Butter, ¼ cup (softened)
- Chocolate, (1¼ ounces, dark, 70 percent cocoa, finely chopped)
- Buttermilk, ½ cup (1% low-fat)
- Sugar, 2⁄3 cup (granulated)
- Baking soda, 1 teaspoon
- Salt, ⅛ teaspoon
- Sugar, 2 tablespoons (powdered)
- Vanilla, 1 teaspoon
- Spoon flour in a measuring cup, and level it with the help of a knife.
- Take a large bowl, add cocoa, baking soda, flour, and salt in it; mix well.
- Beat butter and granulated sugar at medium speed for about 3 minutes, until well combined.
- Add in vanilla and egg substitute; continue beating until incorporated.
- Add flour mixture and granulated sugar alternatively, ending with flour mixture.
- Stir in chocolate and mix well.
- Spoon this mixture into 12 muffin cups which are lined with muffin cup liners.
- Bake for about 18 minutes at 350°F, until a wooden pick inserted in the center of the cupcakes comes out clean.
- Leave to cool completely on a wire rack. Sprinkle powdered sugar and serve.