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All Prices in U.S. Dollars
Shipping only available in the Continental U.S.A.
Copyright ©2007-2008 C.C.W. Enterprises 2 Baldwin Ave Brantford, Ontario Canada N3S 1H5
customerservice@wehavepicnicbaskets.com
1-866-429-4224
Need Coffee or Tea for your outdoor fun? Check out My Coffee Gourmet!
customerservice@wehavepicnicbaskets.com
1-866-429-4224
Need Coffee or Tea for your outdoor fun? Check out My Coffee Gourmet!
BBQ Recipes|Picnic Recipes|Outdoor Cooking Recipes
BBQ recipes and picnic recipes are a must have ingredient for any outing. It is not all about having the best picnic basket or the best bar-b-q, you have to have the best in food to go along with it. Here is a selection of recipes submitted by our visitors and from other sources. Check back often for new offerings that you can prepare for your own family and friends!
We Have Picnic Baskets wants your recipe too! Email us at customerservice@wehavepicnicbaskets.com and tell us your bbq or picnic recipe. If we use it on the site, you will receive a e-coupon good for 10% off your next purchase! Please submit your name and where you are from along with your recipe.
We Have Picnic Baskets wants your recipe too! Email us at customerservice@wehavepicnicbaskets.com and tell us your bbq or picnic recipe. If we use it on the site, you will receive a e-coupon good for 10% off your next purchase! Please submit your name and where you are from along with your recipe.
Avocado and Crab Meat Sandwich
Ingredients:
One Avocado
Mayonnaise
1/2 Package of Artificial Crab Meat
Scoop out one Avocado and break into small 1/4 inch pieces. Take 1/2 package of Artificial Crab Meat and break into small 1/4 inch pieces. Fold Avocado and Crab Meat together with enough mayonnaise to hold mixture together and also to taste. You may also choose to add any spices that you like.
Spread thickly on sandwiches.
Makes enough for 4 sandwiches.
Submitted by Judy L. -Peterborough Ontario Canada.
http://www.oursignsofwood.com
Ingredients:
One Avocado
Mayonnaise
1/2 Package of Artificial Crab Meat
Scoop out one Avocado and break into small 1/4 inch pieces. Take 1/2 package of Artificial Crab Meat and break into small 1/4 inch pieces. Fold Avocado and Crab Meat together with enough mayonnaise to hold mixture together and also to taste. You may also choose to add any spices that you like.
Spread thickly on sandwiches.
Makes enough for 4 sandwiches.
Submitted by Judy L. -Peterborough Ontario Canada.
http://www.oursignsofwood.com
Seven Layer Salad
Ingredients:
1 Medium head Iceberg Lettuce, shredded
1 Medium Red Onion, cleaned and thinly sliced
1/4 Head Cauliflower, cleaned and broken into small florets
1 Green Bell Pepper, cleaned and sliced into thin strips
1 10 oz can of Sliced Water Chestnuts
1 pkg frozen Baby Peas
1 Cup Mayo
Using a clear, straight sided glass bowl, layer ingredients in the order listed. Top with the Mayo, cover with a clear plastic wrap and chill overnight. It is very attractive with cherry tomatoes on top!
Other ingredients may be substituted; simply select what your crew likes to eat. Mushrooms, carrots, different color bell peppers and green onions all work well. Sliced tomatoes sometimes have too much liquid and wilt the lettuce.
Other ingredients that can be used on a cool day are boiled eggs, crumbled bacon and cheese. Keep in mind that in 90 degree temperatures, most foods are only safe for less than 1 hour! This MUST be kept chilled!
Submitted by Fran- Elberton Georgia USA
http://www.tarps-tents.com
Ingredients:
1 Medium head Iceberg Lettuce, shredded
1 Medium Red Onion, cleaned and thinly sliced
1/4 Head Cauliflower, cleaned and broken into small florets
1 Green Bell Pepper, cleaned and sliced into thin strips
1 10 oz can of Sliced Water Chestnuts
1 pkg frozen Baby Peas
1 Cup Mayo
Using a clear, straight sided glass bowl, layer ingredients in the order listed. Top with the Mayo, cover with a clear plastic wrap and chill overnight. It is very attractive with cherry tomatoes on top!
Other ingredients may be substituted; simply select what your crew likes to eat. Mushrooms, carrots, different color bell peppers and green onions all work well. Sliced tomatoes sometimes have too much liquid and wilt the lettuce.
Other ingredients that can be used on a cool day are boiled eggs, crumbled bacon and cheese. Keep in mind that in 90 degree temperatures, most foods are only safe for less than 1 hour! This MUST be kept chilled!
Submitted by Fran- Elberton Georgia USA
http://www.tarps-tents.com
Skin On Potato Salad
Ingredients:
12 to 15 small red potatoes
3/4 to 1 cup mayonnaise
2 tablespoons dijon mustard
1/4 cup red bell pepper sliced
1 celery stalk diced
1/4 cup red onion diced
Wash potatoes and rub with olive oil, salt and pepper. Bake at 350 degrees until soft, approx 45 minutes to one hour. Cool slightly.
Meanwhile stir together mayonnaise, mustard and add diced vegetables. Squeeze potatoes to break skins or smash with a fork and mix in with other ingredients.
Reprinted from the Albuquerque Tribune
Ingredients:
12 to 15 small red potatoes
3/4 to 1 cup mayonnaise
2 tablespoons dijon mustard
1/4 cup red bell pepper sliced
1 celery stalk diced
1/4 cup red onion diced
Wash potatoes and rub with olive oil, salt and pepper. Bake at 350 degrees until soft, approx 45 minutes to one hour. Cool slightly.
Meanwhile stir together mayonnaise, mustard and add diced vegetables. Squeeze potatoes to break skins or smash with a fork and mix in with other ingredients.
Reprinted from the Albuquerque Tribune
Mexican Foldovers
Ingredients:
8 whole-wheat tortillas
4 ounce can of chopped green chilies
6 to 8 oz Muenster or Monterrey Jack Cheese grated
Heat oven to 350 degrees
Heat a large iron skillet on high for 1 or 2 minutes. Place tortillas in skillet one at a time and cook for about 20 seconds, flipping over several times until they are pliable. Warm all tortillas this way.
Spread 1 teaspoon or so of chilies on a tortilla and sprinkle with cheese. Fold tortilla over, so you have a half moon shape. Repeat with all tortillas, and place on a large cookie sheet, overlapping them if necessary. Cover with foil and bake 15 minutes in oven to melt cheese (or you can reheat them individually in the skillet or in a microwave.
Serves 4
Reprinted from The Courier-Journal
Ingredients:
8 whole-wheat tortillas
4 ounce can of chopped green chilies
6 to 8 oz Muenster or Monterrey Jack Cheese grated
Heat oven to 350 degrees
Heat a large iron skillet on high for 1 or 2 minutes. Place tortillas in skillet one at a time and cook for about 20 seconds, flipping over several times until they are pliable. Warm all tortillas this way.
Spread 1 teaspoon or so of chilies on a tortilla and sprinkle with cheese. Fold tortilla over, so you have a half moon shape. Repeat with all tortillas, and place on a large cookie sheet, overlapping them if necessary. Cover with foil and bake 15 minutes in oven to melt cheese (or you can reheat them individually in the skillet or in a microwave.
Serves 4
Reprinted from The Courier-Journal
