#potluckrecipe

A vibrant and nourishing salad of four beans, ideal for potlucks and get-togethers. A delicious medley of flavors and textures is produced when kidney beans, garbanzo beans, green beans, and wax beans are combined. It's a crowd-pleaser thanks to the dressing's tangy and slightly sweet taste, which improves the overall flavor.

Ingredients: 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz garbanzo beans, drained and rinsed. 1 can 15 oz green beans, drained and cut into bite-sized pieces. 1 can 15 oz wax beans, drained and cut into bite-sized pieces. 1/2 cup red onion, finely chopped. 1/2 cup green bell pepper, diced. 1/4 cup fresh parsley, chopped. 1/3 cup apple cider vinegar. 1/4 cup olive oil. 2 tablespoons honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine kidney beans, garbanzo beans, green beans, wax beans, red onion, green bell pepper, and fresh parsley. In a separate small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly. Cover and refrigerate for at least 2 hours to allow flavors to meld. Before serving, give the salad a gentle stir and adjust the seasoning if necessary. Serve chilled and enjoy your Four Bean Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Five Bean Salad with Garlicky Mustard Dressing is a delicious and nutritious side dish. It's packed with a variety of beans and tossed in a flavorful dressing that combines the tang of mustard with the richness of garlic. Perfect for picnics, potlucks, or as a healthy addition to any meal.

Ingredients: 1 cup green beans, trimmed and blanched. 1 cup wax beans, trimmed and blanched. 1 cup kidney beans, canned and drained. 1 cup black beans, canned and drained. 1 cup chickpeas, canned and drained. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons white wine vinegar. 2 cloves garlic, minced. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Put the wax beans, kidney beans, black beans, and chickpeas in a large bowl and mix them together. Cut up the red onion and fresh parsley and put them in the bowl. To make the dressing, put the olive oil, white wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a separate small bowl and mix them and whisk them together. Add the dressing to the beans and mix everything together until it's well covered. Put the salad in the fridge for at least an hour with the lid on to let the flavors mix. If you want, you can serve it cold and top it with extra parsley.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Crockpot Cheesy Potatoes are a tasty and comforting side dish that are great for potlucks or family get-togethers. They are very simple to make and taste great!

Ingredients: 6 medium potatoes, thinly sliced. 1 small onion, thinly sliced. 1 can 10.75 ounces condensed cream of mushroom soup. 1 cup shredded cheddar cheese. 1/2 cup milk. Salt and pepper to taste. 2 tablespoons butter, melted. Cooking spray.

Instructions: Spray the slow cooker with cooking spray. Layer half of the potatoes and onion in the slow cooker. In a bowl, mix together the cream of mushroom soup, shredded cheddar cheese, milk, salt, and pepper. Pour half of the cheese mixture over the potatoes and onions in the slow cooker. Repeat the layers with the remaining potatoes, onion, and cheese mixture. Drizzle melted butter over the top. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until potatoes are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Biriyani is now an Oxford Dictionary word, that means "Asian dish made from rice with meat, fish or vegetables". So I am not going in details of what this dish is about. Rather I will focus on the emotions attached with Biriyani from a food lover's perspective. Kolkata Style Chicken Biriyani is very localized, like any other dishes. But this Biriyani is quite distinct in taste, and immensely popular among people in Kolkata. To be more precise, any Calcuttans living outside Kolkata, their visits back to the city remains incomplete without visiting Arsalan or Zeeshan or Nizam or Shiraz or Amenia restaurants. There are few newer restaurants too, but these are the age old places known for their amazing Biriyanis and Kabobs. This places are always crowded localities anytime you visit. In biriyani, Rice and meat slow cooked together with various spices. The basic recipe is same, but depending on the region the taste varies. Many regions in India, as well as countries like Pakistan, Afghanistan, Iraq etc have their own recipes. Tough the origins of Biriyani came from the Muslims in India, but now popular among all food lovers irrespective of their culture and religions. If you are not very keen about the taste, I would think Kolkata Biriyani is closer to the Lucknow Biriyani. One obvious difference is Kolkata Biriyani has Potatoes unlike other types. It also has hard boiled eggs in most places. In terms of taste, it is more aromatic, and less spicy when compared with Hyderabad style. There is a saying that if you have not washed your hand with soap multiple times after eating biriyani, it is not actually biriyani. What it implies is authentic Biriyani has generous amount of Ghee that is clarified butter. In my recipe today, I have tried to emulate the taste without getting overboard on the butter.

Various ingredients for the Chicken biriyani