I need to kow, because I’m supposed to bring one to work tomorrow…Someone already called chili, so that’s out. Any easy, non-greaseball suggestions?
Thank you in advance.
Nothing wrong with that ol’ standby, Mac & Cheese.
Lasagna (yum)
Usually something with meat, assuming you eat it(meat, I mean).
A casserole for example.
Lasagne would qualify or any type of pasta with meat. A roasted chicken. Meatballs. Ribs. Some sort of fish.
Do you want some actual recipes, or were you just seeking clarification?
Quiche. Sandwich fixings (bread, cheese, coldcuts, etc.)
One of those rotisserie chickens, cut up.
Make baked beans! Maine-style! That’s what I’M doing for the class parent potluck next month.
Of course, you’ll need to get hold of a couple of pounds of Maine Yellow-Eyes. And they’ll need at least six hours of soaking. And then they go in a slow oven for about eight hours, along with a chunk of smoked bacon, some molasses and mustard and rum. In your bean pot. You DO have a bean pot, don’t you?
Looks like you won’t be getting much sleep tonight.
If you’re vegi, a nut-loaf is always a nice choice, as is sweet potato pie.
My mom used to do an easy enchilada dish for moments just like these, and it was always a big hit.
First, you’ll need a large casserole pan.
Ingredients:
Medium-sized flour tortillas, about 18
2 lbs. ground beef
1 finely chopped onion
2 cans refried beans
1 envelope of burrito seasoning
1 large can red enchilada sauce
1 to 1 1/2 lbs. cheddar cheese
sour cream, if desired
sliced black olives and chopped green onions, if desired
Brown ground beef along with onions, and drain grease. Add the refried beans and burrito seasoning, heat through.
With the tortillas, wrap filling into burritos, add a little cheese and sour cream, black olives, and green onions if desired, reserving some for topping. Pack burritos into casserole dish, pour enchilada sauce over burritos, and top generously with cheese (and olives & green onions). Bake in a 350 degree oven until the sauce bubbles and cheese has melted.
This travels well and heats up easily.
Thanks, guys!
I think JavaMaven’s idea sounds great…it’s something I would like, goes well with chili, and doesn’t require any weird ingredients or talents-apologies to Ukelele Ike. Mac and cheese is about as far as I normally go, so “taco casserole” sounds great!
I’m not cooking yet, though, so if anyone can top that, they’re welcome! (recipies or just dish suggestions)
You guys are great 
Oh, wait, one more thing…what is “red enchalada sauce”? Is it at the grocery store? Does it have another name? Can i make it if it’s not available? Is it just like thick salsa?
You should be able to get red enchilada sauce at the grocery store where the “ethnic” foods are–probably where your salsas are. It’s a rather thin, smooth red sauce. Sorta close to texture & look of V-8 juice.
Yes, you can get canned enchilada sauce at the grocery store. It’s usually in the “international” section. And it’s different from salsa–it’s smooth and based more on peppers than tomatoes.
Red enchilada sauce is available at the store. If you can find the mild version, that will work better for a mixed group.
If you like JavaMaven’s idea, you can make it simpler by layering the ground beef mixture, cheese, tortillas, and sauce in a casserole dish. Rolling enchiladas can be messy & time-consuming, especially if you haven’t done it before.
You’re kidding, right? That’s what the smiley’s for, right? You weren’t really planning to pour salsa over your enchiladas, were you?
If your grocery store doesn’t have enchilada sauce, you can make it. It’s kinda sorta like making a white sauce, only it’s a red sauce.
You heat about a quarter cup of vegetable oil, blend in a couple of tablespoons of flour, and then stir in about half a cup of powdered red chile (of course, if your store has this, they’ll probably have canned enchilada sauce). Be sure your pan isn’t too hot or the chile will scorch. Then stir in two cups of water and simmer it (stirring) until it thickens up a little. You can saute garlic in the oil before adding the flour if you want, and it adds a nice flavor.
Or you could go to another store and find the sauce in a can. Good luck!
K, thanks guys!!! (and no, I know better than to put salsa on the encheladas…the sauce just always comes from a mystery box in the back of the restaurant in my experience.:))
I am going to go home now and make some enchelada-role!
A Maine dish?
That’s some really hot chick from Kennebunkport.
You’re not fooling us, Chrome…there ARE no hot chicks in Kennebunkport.
[sub](Apologies in advance to any SDMB members who jerk off to the L.L. Bean catalogue)