Let cool to room temperature, then transfer to a large bowl and set aside. Also, they wilt when they sit out for too long. 11. Drain the pasta and immediately combine with the sauce. Called the Tsukune, these Japanese chicken meatball skewers are really moist and flavorful. Anyone who has kids or too many Zoom meetings or an easily distractible nature or . This make-and-take favorite, complete with layers of bacon, greens, and tomatoes, will be the first eaten at any party. 44 / 50. Asking the hostess to reheat your dish in a 350F oven for 17 minutes is so much worse than bringing nothing at all. Just bake, cool, and slice into squares, then keep the bars on the sheet tray for easy transport to the potluck. "The dressing is just perfectly zingy for this interesting combination of ingredients. Were left without our own oven, our favorite knife, or our counter space. Terms of Service. It's an undeniable fact: Every potluck is only as good as its side dishes. Ali Rosen is the founder and host ofPotluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. It can be made up to two days in advance and refrigerated. All of these appetizer ideas come together in a snap, and are perfect for two-bite munching at parties. And if you do want to bring a fully-fledged main course, you can't go wrong with our delightful Chicken and Kale Hand Pies with Cheddar Crust or hearty Black Beans and Sausage. Potluck: This recipe is perfect for potluck, particularly if you serve it at room temperature (no reheating needed). Combine your favorite seasonal fruits with honey, orange juice, and fresh mint, cover, and refrigerate. Japanese Potluck Dishes to Serve a Crowd. 50 Cold Side Dishes for Picnics and Potlucks Oven Baked Cauliflower Parmesan cauliflower parmesan is a low carb, vegetarian dish with marinara sauce, mozzarella, and parmesan cheese to add a tasty vegetable to your dinner table. HOW TO BRING IT This is another one of those easy-to-prepare gold mines that does well either warm or at room temperature. Then I bake it just before serving. 6. The shrimp only get more flavorful with time, and they can go straight from the fridge to the potluck.
