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Picnic Recipes

picnic recipes

Picnic Oven-Fried Chicken

1/2-cup buttermilk
2 cloves garlic, minced
1-teaspoon hot sauce, such as Tabasco
2 1/2 to 3 pounds chicken legs, skin removed, fat trimmed
1/2-cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme leaves
1-tablespoon baking powder
1/8 teaspoon salt, or to taste
Freshly ground black pepper to taste
Olive oil cooking spray

Whisk buttermilk, garlic, and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and let marinate in the refrigerator for at least 1/2 hour or for up to 8 hours. Preheat the oven to 425 degrees. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt, and pepper in a small bowl. Place the flour mixture in a paper bag or large seal able plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any left over flour mixture and marinade.) Spray chicken pieces with cooking spray. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes. An instant-read thermometer should register 180 degrees.

Per serving: 227 cal, 7g fat, 130mg chol., 5g carb, 34g pro, 1 g fiber, 262mg sod.

picnic recipes

Go Anywhere Baked Beans

1/2 lb. sliced bacon
1/2 lb ground beef
1 med. onion, chopped
1 15 oz. can red kidney beans
1 15 oz. can butter beans
15 oz. can great northern beans
1/2 c. ketchup
1/2 c. packed brown sugar
1/4 c. bottled barbecue sauce
2 T. molasses
1 T. prepared mustard
1 tsp. chili powder
1/4 tsp. pepper
1 c. thinly sliced, smoked, and cooked bratwurst. (5 oz.)

1. In a large skillet, cook the bacon till crisp over med. heat. Remove and drain on paper towels; crumble bacon and set aside.
2. Wipe out skillet; add beef and onion. Cook and stir over med. heat till beef is brown and onion is tender. Remove from heat; drain off any fat. Set aside.
3. Drain beans, reserving liquid. In an extra large mixing bowl, combine ketchup, brown sugar, barbecue sauce, molasses, mustard, chili powder, and pepper. Add bratwurst, bacon, ground beef mixture and beans. Stir till combined. Add reserved bean liquid to reach desired consistency.
4. Transfer the bean mixture to a 2-quart casserole dish. Bake, uncovered, in a 350-degree oven for 1 hour. Remove from oven. Let stand 15 minutes.

picnic recipes

Potato Salad

6 large red skinned potatoes, scrubbed well, unpeeled
1 medium onion (Vidalia is great) diced
2 ribs celery, diced
1/3 cup Miracle Whip (light works) or mayo
1/3 cup Italian salad dressing
2 TBS red wine vinegar
1-TBS dried thyme
2 TBS dried parsley
Fresh ground pepper to taste

Quarter potatoes, place in saucepot and cover with water. Add 1/2 tsp. salt. Bring to a boil; reduce to medium and simmer 15-20 minutes or until tender. Drain and allow potatoes to cool while preparing onions and celery. Slice potatoes and toss briefly with onions and celery. In a separate bowl, mix M-Whip or mayo, Italian dressing, and vinegar. Pour over salad and toss with herbs and pepper. Chill and remember to keep it cold after serving for safety.

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