Anonymous
Post 07/15/2022 18:32     Subject: Potluck fails - help
Anonymous wrote:
Anonymous wrote:Make a Peruvian dish! I would much prefer trying that than traditional American potluck fare.


This is what I was going to say!!


Yes! But I think they items you made sound fine too! Except the watermelon feta salad. After sitting more than a few minutes out, the feta gets melted and watery and then makes a gross cloudy white liquid all over the watermelon
Anonymous
Post 07/15/2022 18:32     Subject: Potluck fails - help
Keep it simple and easy to eat.
Anonymous
Post 07/15/2022 18:31     Subject: Potluck fails - help
Get Popeyes. It goes fast every time.
Anonymous
Post 07/15/2022 18:26     Subject: Potluck fails - help
Anonymous wrote:Make a Peruvian dish! I would much prefer trying that than traditional American potluck fare.

Same!
Anonymous
Post 07/15/2022 18:21     Subject: Potluck fails - help
Anonymous wrote:
Anonymous wrote:My potluck got-tos are brownies (Barefoot Contessa recipe or Ghirardelli boxed mix) and pigs in a blanket. DCUM will scoff but they always - and I mean always - get eaten. I've experimented with "fancier" fare and it never goes over as well as something classic and familiar.


My wife does a version of pigs in a blanket where she uses little smokies then pours a butter and honey sauce over and sprinkles chopped walnuts on it before baking. They also always are a hit too.


Those sound delicious.
Anonymous
Post 07/15/2022 18:15     Subject: Potluck fails - help
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:I bring an Indian-style chickpea salad that is always well received.


NP - sounds delicious. Can you share the recipe?


Here it is:

Garbanzo bean salad with tamarind chutney (makes 8 servings)
From the ‘Indian vegetarian: simple recipes for today’s kitchen’ by Neelam Batra

3 ½ tablespoons oil
¼ cup coriander powder
½ cup loosely packed finely chopped cilantro, soft stems included
2 large russet potatoes, boiled until tender, peeled and cut into 1 inch pieces
Four 15 ½ ounce cans garbanzo beans, drained and rinsed
2 tablespoons fresh lemon juice
3 cups shredded leaf lettuce (optional)
½ cup tamarind chutney (available at Indian stores/may be in the international aisle at the grocery store)
One 1 ½ by 1 inch piece fresh ginger, peeled and cut into julienne strips
4 serrano peppers, minced or cut into long strips (optional)
2 teaspoons chaat masala (Indian store)
½ cup fresh pomegranate seeds for garnish (optional)

Heat 2 tbsp. of the oil in a large skillet over moderately high heat and cook 2 tbsp. of the coriander powder and the fresh cilantro, stirring for 30 sec. Add the potatoes and cook, stirring occasionally, till they become slightly crusty, 5-10 minutes. Stir in the garbanzo beans, then add the remaining coriander powder and cook, stirring as necessary until the beans are tender, 5-6 minutes. Add the lemon juice, cook for another minute and remove from heat. (This can be done up to 2 days ahead of time. Reheat and proceed with the recipe).
Transfer to a serving platter lined with the shredded lettuce (if using), drizzle and lightly mix in the chutney and set aside.
Heat the remaining oil in a small saucepan over moderately high heat and fry the ginger, stirring until golden brown and crisp, 3-4 minutes. Drain on paper towels. (This can be done 2 days ahead of time).
Add the serrano peppers to the same oil and cook, stirring for 1 minute. Stir in the chaat masala and immediately pour on top of the garbanzo beans. Top with the fried ginger and the pomegranate seeds, and serve at room temperature or warm. If the chaat masala sticks to the pan, remove with a spatula or with additional lemon juice.
This salad stays fresh for 3-4 days in the refrigerator.





Thank you! I’m going to make this for my family.
Anonymous
Post 07/15/2022 17:52     Subject: Potluck fails - help
Anonymous wrote:
Anonymous wrote:I bring an Indian-style chickpea salad that is always well received.


NP - sounds delicious. Can you share the recipe?


Here it is:

Garbanzo bean salad with tamarind chutney (makes 8 servings)
From the ‘Indian vegetarian: simple recipes for today’s kitchen’ by Neelam Batra

3 ½ tablespoons oil
¼ cup coriander powder
½ cup loosely packed finely chopped cilantro, soft stems included
2 large russet potatoes, boiled until tender, peeled and cut into 1 inch pieces
Four 15 ½ ounce cans garbanzo beans, drained and rinsed
2 tablespoons fresh lemon juice
3 cups shredded leaf lettuce (optional)
½ cup tamarind chutney (available at Indian stores/may be in the international aisle at the grocery store)
One 1 ½ by 1 inch piece fresh ginger, peeled and cut into julienne strips
4 serrano peppers, minced or cut into long strips (optional)
2 teaspoons chaat masala (Indian store)
½ cup fresh pomegranate seeds for garnish (optional)

Heat 2 tbsp. of the oil in a large skillet over moderately high heat and cook 2 tbsp. of the coriander powder and the fresh cilantro, stirring for 30 sec. Add the potatoes and cook, stirring occasionally, till they become slightly crusty, 5-10 minutes. Stir in the garbanzo beans, then add the remaining coriander powder and cook, stirring as necessary until the beans are tender, 5-6 minutes. Add the lemon juice, cook for another minute and remove from heat. (This can be done up to 2 days ahead of time. Reheat and proceed with the recipe).
Transfer to a serving platter lined with the shredded lettuce (if using), drizzle and lightly mix in the chutney and set aside.
Heat the remaining oil in a small saucepan over moderately high heat and fry the ginger, stirring until golden brown and crisp, 3-4 minutes. Drain on paper towels. (This can be done 2 days ahead of time).
Add the serrano peppers to the same oil and cook, stirring for 1 minute. Stir in the chaat masala and immediately pour on top of the garbanzo beans. Top with the fried ginger and the pomegranate seeds, and serve at room temperature or warm. If the chaat masala sticks to the pan, remove with a spatula or with additional lemon juice.
This salad stays fresh for 3-4 days in the refrigerator.



Anonymous
Post 07/15/2022 17:26     Subject: Potluck fails - help
Cupcakes from a box mix like duncan hines/betty crocker, decorated with frosting from a can. Or frosting from the back of the powdered sugar box (usually 1 box powdered sugar, one stick butter, 1 tsp vanilla, 3 tablespoons milk, all pureed together). Put sprinkles on top.

This is the taste of childhood for many Americans. I used to make cupcakes from scratch, but nobody liked them as much as those spongey, artificially-flavored box mix cupcakes. People will gobble them down and ask for your recipe.

Or just mix up a batch of pisco sours for adults and a couple bottles of Inka Kola for the kids.
Anonymous
Post 07/15/2022 16:48     Subject: Potluck fails - help
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:I once brought a bucket of Auntie Anne's cinnamon sugar pretzel nuggets to a potluck and they disappeared in under 2 minutes. Not kidding.


Store bought stuff is popular with kids and germaphobes


Auntie Anne’s is popular because it’s freaking delicious. Op you can bring the beverages if you are annoyed that people didn’t finish your dish. A case of canned soda is always popular.


No. It is too weirdly buttery and gross.


Another vote for auntie Anne’s being delicious. I could eat that sh!t all day every day and twice on Sundays.
Anonymous
Post 07/15/2022 16:11     Subject: Potluck fails - help
Fruit Salad every time.
Anonymous
Post 07/15/2022 15:55     Subject: Potluck fails - help
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:I once brought a bucket of Auntie Anne's cinnamon sugar pretzel nuggets to a potluck and they disappeared in under 2 minutes. Not kidding.


Store bought stuff is popular with kids and germaphobes


Auntie Anne’s is popular because it’s freaking delicious. Op you can bring the beverages if you are annoyed that people didn’t finish your dish. A case of canned soda is always popular.


No. It is too weirdly buttery and gross.
Anonymous
Post 07/15/2022 15:39     Subject: Potluck fails - help
I agree with the suggestion to bring something Peruvian. I would love that.

If you want to stick to American standards, here are the suggestions that jumped out at me:

* lemon bars - they're easy to make, and people often like a dessert that's on the tangy side, especially if everything else is very sweet

* deviled eggs - these always go SO fast

* brownies, especially (as PP noted) the Barefoot Contessa recipe - brownies are just classic, easy, and you can modify them with nuts, candy, etc. if you wish
Anonymous
Post 07/15/2022 15:24     Subject: Re:Potluck fails - help
Anonymous wrote:
Anonymous wrote:I'm a really good cook, but for a potluck? Rice Krispie Treats all the way.


Go fancy and make Smitten Kitchen brown butter krispie treats

I love and thank you!
Anonymous
Post 07/15/2022 15:22     Subject: Potluck fails - help
Anonymous wrote:
Anonymous wrote:I once brought a bucket of Auntie Anne's cinnamon sugar pretzel nuggets to a potluck and they disappeared in under 2 minutes. Not kidding.


Store bought stuff is popular with kids and germaphobes


Auntie Anne’s is popular because it’s freaking delicious. Op you can bring the beverages if you are annoyed that people didn’t finish your dish. A case of canned soda is always popular.
Anonymous
Post 07/15/2022 14:47     Subject: Potluck fails - help
I've made buffalo wings before which went down well
The trays of Chik-Fil-A nuggets always go fast
Fruit always is popular with the picky kids
There's usually too much pasta salad
Sushi is popular when people have brought it