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Best Picnic Food Recipes - Yahoo Recipe Search
Food.comThis is the perfect accompaniment to rich French or Italian style stews and slow-roasted meats. Or eat it for breakfast! Make it ahead and take camping or to a picnic. Italian-Southern fusion comfort food at its best! Recipe adapted from Sally Schneider.Food.comThis beautiful layered pie combines all my favourite Christmas flavours - chestnuts, cranberries, dried apricots, chicken, pork sausagemeat and bacon - all encased in a crispy and crumbly pastry case; it is a firm favourite in our house EVERY year! Not only that, but this pie is actually better if made ahead of time - it can be eaten warm or cold and is excellent for buffets and light suppers. It also freezes very well, once cooked. The filling is very similar to an English Pork Pie, a fruity stuffing mixture layered with chicken fillets. Although it is essentially a pie for the winter festive season - I see no reason why it cannot be made all year around - I often make it to take on picnics in the spring and summer. You can adjust the filling to suit your own tastes and requirements, but I think that the chicken, bacon, apricots, cranberries and chestnuts are essential for the delicious and unique flavour this pie has! N.B. Please try to use high meat content sausages or sausagemeat - it makes all the difference to the taste, plus cheaper sausages have lots of fat and bread added! Where the name came from - an old Nursery Rhyme: "Little Jack Horner sat in a corner, eating his Christmas Pie - he put in his thumb and pulled out a plumb, and said what a good boy am I"!!! I JUST had to name it after him, even though there are NO plumbs in this pie! (The original recipe was in a 2005 BBC Good Food magazine; this is my much amended version of that original recipe.)Food52This recipe is one of my childhood favorites from my mother's Taiwanese kitchen. It's a recipe my mother would simmer on the stove on lazy weekend afternoons. The house would be warmed with the scent of sesame oil and fresh ginger, and we could barely wait until dinner, when we’d have my mother’s glistening chicken wings, garnished with bright green scallions over steamed white rice. The flavor of the rich sauce soaked into the rice was incredible. An abundance of scallions cut on the diagonal were an essential bright note on this dish. This is where my father comes into the story. My father didn't spend any time in the kitchen, but he did have a knack for teaching me and my brother Life Lessons. His most often repeated lesson was on frugality. Nothing could go to waste– he would routinely inspect my trash can and remove items which I was ready to discard, but he felt still had some life left. Decades later, I thought I had come a long way. Now living in San Francisco, a city with a goal of “zero waste,” I have become quite skilled and dogmatic about recycling and composting. We produce very little trash for my father to inspect when he visits. On a recent visit, when I was done with the scallions I was using in a dish, I automatically began to put the cut off roots into my composting pail. True to form, my father said, “You waste too much.” Seeing as I was an inadequate role model for his version of “zero waste,” my dad used the scallion roots as an opportunity to teach my daughters how to be less wasteful than their mother, and also how to grow their own food. They were excited to plant the roots in the mini potted herb garden just outside our front door. Magically, and within days, we had more scallions! These are the everlasting scallions that are the grace note to one of my favorite dishes from my mother's kitchen. These are delicious hot, but cold leftovers make a fine contribution to a picnic as well.Food.comI searched for 20 years to find the definitive ginger cake recipe - this is it! So easy to make and full of flavour it keeps well and can be frozen - iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker - simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.Food.comAs the Summer of Death and Bizarre Weather comes to a close, so does Healthy and Delicious' occasional series on mayo-less salads. Our fourth and final recipe is Greek-Style Chickpea Salad from Cook’s Illustrated Best Light Recipe. A chickpea-based concoction, it relies on cucumber for freshness, onion for zest, and a smattering of feta cheese for tang (or, as some are wont to call it, “feta-ey-ness”). Everything balances perfectly with the dressing. Too often, grain and bean salads are over-dressed, leaving the contents to stew in a pool of flavored grease. It’s not good for healthy eating or the texture of the food. This dish bucks that trend by using just the right ratio of lemon juice, Dijon mustard, olives, and olive oil. It clings lightly to the chickpeas instead of drenching them. And whether you’re concerned about weight or leaky Tupperware at your Labor Day picnic, this is undoubtedly a good thing. Oh, and it’s delicious, too, as Cook’s Illustrated recipes tend to be. The Best Light Recipe tome is quickly becoming an all-star of my cookbook collection, joining the ranks of their Best 30-Minute Recipe book and Christopher Kimball's The Cook's Bible. All are highly suggested reading. Enjoy the end of your mayo-less summers. See you in the mayo-less autumn.Food52One of my favorite picnic sandwiches is grilled veggies and cheese on crusty bread. It's filling but light at the same time, and seems the epitome of summer food to me. I've never used a recipe for it, and it varies based on what ever strikes my fancy from the garden or market. It is always good, but I wanted to make it better. Inspiration struck in the form of a pasta dish. One of my favorite light summer suppers is Grilled Garden Pasta, a recipe I gleaned from Better Homes and Gardens magazine several years ago. It's a combination of pasta lightly dressed in lemon juice and olive oil, topped with chunks of grilled vegetables, and sprinkled with a gremolata-like mixture of cheese, herbs, garlic, lemon zest, and jalepeño. The gremolata really makes the dish; it is fresh and piquant with a pleasant amount of heat. I decided to incorporate the gremolata concept into the sandwich. It is essentially the Grilled Garden Pasta translated into a sandwich form. It can be eaten as soon as it's made, but it improves if it is wrapped tightly and rested for an hour or two at room temperature. It is even good if refrigerated overnight. It is a bit messy to eat, so an outdoor setting is ideal – just be sure to pack some napkins.Taste of HomeThese tasty chicken strips dipped in the lightly sweet sauce are a wonderful finger food. They go over really well at outdoor summer gatherings. This recipe puts a new twist on fried chicken - a staple at most picnics. -Teri Rasey, Cadillac, MichiganFood.comThis brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have, with this brine you will taste only the turkey not any extra herbs or flavorings that are added in to some brines --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt --- if desired after brining continue with my recipe#199612Food52My great Auntie Dot made the best pies. Hands down. No contest. She used to have this picnic basket that she always carried them in. So if she came over to your house with that basket in hand, you KNEW you where in for a big treat! Auntie Dot never let you get away with just eating a little bit of pie. If you asked for a sliver, she would give you the biggest slice your eyes have ever seen. It was as if she didn’t even know the meaning of “just a small piece please”. We still get a laugh out of that today and it’s a great memory that I have of her. The farmers markets have been full of beautiful looking rhubarb lately, so I knew I wanted to make my Auntie Dot’s strawberry-rhubarb pie. While I kept the recipe for the filling the same, I decided to bake it off in little ramekins for individual serving sized treats, instead of making a whole pie. Don’t you just love food that comes in small packages like that? I know I do. Besides being just plain adorable, I think when you are served something in a small, individual dish it just makes you feel really special. Like somebody went to all the trouble to make this just for you. I like that. This recipe for the strawberry-rhubarb pie filling made six 6 oz ramekins, but it can also be used to fill a single 8-9 inch pie. I decided to omit the bottom crust, and just do the lattice work on the top. The recipe for the crust below makes enough dough for 2 whole full-sized pie crusts. Obviously, this is way more than you need for the little bit of lattice work for these ramekins. But pie dough freezes really well. So I figured, if I’m going to bother with getting out all the ingredients and the food processor, I might as well make the whole recipe and save the rest for later. But feel free to scale back if you want. I think my Auntie Dot would be very happy with the way these this little tarts came out. They are sweet and tangy and make perfect use of late springs bounty of rhubarb. Although she probably wouldn’t approve of the small serving size! Recipe for All-Butter Pastry Dough from Tanglewood Baked Goods. A good tutorial for making lattice crust can be found on Simply Recipes.
