forum: Food & Drink

#1 Mon 05 Mar 07 8:17am


Occupation full time student
Member since Tue 19 Dec 06

picnic food....

hay y'all,
i've got a picnic comming up....
all of us are contributing some food.....
what food should i contribute.........
im on a budget....
simple foods will do....

thanx loads
erNIe tongue

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#2 Mon 05 Mar 07 9:24am


Occupation Teacher/Registered Nurse
From Brisbane Australia
Member since Fri 14 Apr 06

Re: picnic food....

Quiche....    gorgeous eaten cold.... can be anything you want... we usually have ham with lots of cheese. Very filling.

But you can do the same thing with Chicken,

You need:

about 4 eggs,
lots of cheese - grated
half a cup of cream or milk... depending on how rich you want it
1 onion
About 330gms of shredded ham

Chop the onion into little pieces and saute them until they are soft.
Place in the bottom of a baking/pie dish along with some shredded ham and a handful of cheese and mix it all around. Beat the eggs together really well with an electric mixer and add the cream/milk. Pour over the ham/onion/cheese mixture and then top with grated cheese. Bake in a moderate oven for about 45 minutes or until golden brown.

For a picnic, I would suggest making a pastry to line the quiche, this can either be bought or made, depending on your preference.

Take the whole thing... still in the pie dish to your picnic and then serve straight out of the dish at the picnic.

Janine smile

Last edited by gregandjanine (Mon 05 Mar 07 9:25am)

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#3 Mon 05 Mar 07 9:37am


Occupation unknown
From sydney, nsw, australia
Member since Mon 20 Nov 06

Re: picnic food....

what about an antipasto platter type thing... (dont really know allot about it, lol)

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#4 Thu 08 Mar 07 6:32am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: picnic food....

Parmesan chicken baguettes with caper mayonnaise
4 chicken breast fillets
1 cup plain flour
Salt and pepper
60ml (¼ cup) milk
2 eggs
1 cup fresh white breadcrumbs
1 cup finely grated parmesan
1/2 cup freshly chopped flat-leaf parsley
2 tbsp freshly chopped thyme
1 tbsp butter
80ml (1/³ cup) olive oil
6 baguettes, baby rocket leaves and caper mayonnaise (below), to serve

Place each chicken breast between a double layer of plastic wrap and flatten slightly with the side of a meat mallet or a rolling pin. Cut each breast into 3 strips.

Place flour in a shallow bowl and season with 1 tsp salt and pepper to taste. In a second bowl, lightly beat milk and eggs together. Mix breadcrumbs, parmesan and herbs in a third bowl with salt and pepper to taste. Dip fillets in flour to coat, then in the egg mix and lastly in the breadcrumbs.

Heat butter and olive oil in a large, non-stick frypan over medium heat. Place schnitzels in the pan (don't overcrowd - cook in batches if necessary) and cook for 3-4 minutes on one side until golden brown. Turn and cook for a further 3-4 minutes. Remove from pan, drain on paper towel. Allow to cool and then refrigerate until ready to transport. When ready to serve, fill baguettes with baby rocket leaves, top with 2 schnitzel strips and a dollop of the caper mayonnaise.

Caper mayonnaise
160ml (²/³ cup) whole-egg mayonnaise
1 tbsp baby salted capers, rinsed, chopped
2 tbsp freshly chopped parsley
1 tsp freshly grated lemon zest

Stir ingredients in a small bowl until well combined.

Macaroni Salad

4 pounds cooked macaroni
3 cans drained tuna
2 cans chopped olives
1 cup boiled garden peas
1/4 cup grated romano

Mix it all together, let it sit in the fridge overnight

Salsa Chicken

3 pkgs Chicken thighs
1-30oz jar Medium Spicy Salsa
Garlic Powder
Onion Powder
Black Pepper
Poultry Seasoning

Preheat oven to 350 deg.

Cut each piece of chicken in two making 24 pcs total.

Spray some non-stick cooking spray in the bottom of a good sized oven pan. Don't use those throw away aluminum ones to cook in.

Coat the bottom of the pan with a thin layer of medium spicy salsa.

Put all the chicken pieces in the pan and season with the spices.
Pour the remaining Salsa over the chicken.

Cover pan with lid or aluminum foil and bake for covered for about 30-45 minutes.

Uncover and before putting back in oven, check liquid level. Normally the Salsa will become more liquid as it cooks, but if the pan looks a little dry, add a small amount of water. This will also tone down the spice of the Salsa if you don't like your food too spicy.

Cook uncovered for another good 40 minutes or until chicken is done.

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