|
page:
<<
1
2
3
4
5
6
7
8
9
10
>>
of 1 pages
|
< previous page | next page >
|
| Apr 25, 2007 @ 8:29 AM |
Cooking for a crowd |
|
ShadowsAngel
Posts: 430
|
Cooking for a crowd is different than cooking for one or two or even six. It requires different pots and pans and, in some ways, a lot more headaches. I'm going to share some crowd sized recipies with y'all...just remember that while you may call half a dozen a crowd I am more likely to call 30 or 40 a crowd.
It may take me a bit to post some of these so just bear with me as I dig the recipes out of my head and put them "on paper".
|
|
  |
|
| Apr 25, 2007 @ 8:42 AM |
Cooking for a crowd |
|
ShadowsAngel
Posts: 430
|
Swiss Steak
4 or 5 pounds of round steak, cut into portion sized pieces.
2 quarts of tomatoes, crushed
1T salt (more or less)
1t pepper (more or less)
2 large onions, diced
2 small cans of V8 juice (although Clamato and Tomato juice both "work" as well too)
4 cloves garlic, crushed
That by the way was the hard part...
Layer the meat and onions in the pan, seasoning each layer (salt, pepper, garlic) well. Pour the V8 and tomatoes over the meat in the pan, cover with aluminum foil. Bake at 350 for one Hour... turn the heat down to 300 and bake for another hour. (TRUST ME... it NEEDS the time)
To make gravy out of the resulting liquid... take the meat out of the pan and put it on a platter. Add 3T brown sugar to the tomato base in the pan and heat to boiling. Thicken with cornstarch mixed with cold water. (about 1/4 C corn starch in 1C of water)
Serve with your choice of sides. I typically serve with mashed potatoes, 7 layer salad, baked corn and caramel-apple-pecan cheesecake.
(By the way... the sugar added to the tomato base cuts the acid)
[Edited on 4/25/2007 9:35 AM]
|
| |
|
| Apr 25, 2007 @ 9:07 AM |
Cooking for a crowd |
|
ShadowsAngel
Posts: 430
|
Potato Salad for a small army...
10 pounds potatoes, washed
1T salt
Water to cover
Put potatoes and salt in a large kettle, cover with water. Cook over medium high heat until potatoes are tender. Cool potatoes. (The QUICK way to do this for the average person is to make sure that the bathtub or laundry tub is cleaned, fill it with ice water, drain the water off the potatoes and dump them into the tub)
Then ya need....
1 dozen eggs boiled, peeled, quartered and sliced
4 large onions, finely diced
1 small jar sweet pickle relish (you can use dill if you MUST  or leave it out completely)
Salt and pepper to taste
2 quarts Miracle whip
1 quart of milk
1/4 C sugar
You are gonna need a couple of really big bowls here so that you have room to stir this stuff...
Peel, quarter and slice the potatoes into bite sized pieces. Put them in the bowl, add the eggs and onions, toss gently.
In the other bowl, mix the salad dressing, relish (Just open the jar and dump it all in), salt, pepper, milk and sugar. (you can use a spoon... I use a wire wisk) Adjust for salt and pepper if needed. Pour over potato mixture in the other bowl. Toss lightly so as not to break the potatoes into smaller pieces.
I know that it looks like an awful lot of dressing... but the potatoes will absorb a LOT of dressing while the salad is sitting in the refrigerator waiting to be served and dry potato salad is just... YUCK.
[Edited on 4/25/2007 9:33 AM]
|
|
| |
|
| Apr 27, 2007 @ 11:18 AM |
Cooking for a crowd |
|
ShadowsAngel
Posts: 430
|
How to make apple butter... And bear in mind that I am "base lazy" when it comes to this stuff...
Take a bunch of apples and wash then quarter them.
Stick them in a big pot and when the pot gets full add about 3 inches of water to the bottom of the pot.
Put them on the stove and cook them over low heat until they are mush.
Grab something called a "Foley Food Mill" (you can see a pic of one here http://www.doityourself.com/invt/6284103 ) and start "squishing" the apples to separate the pulp from the peels.
At that point you have unsweetened apple sauce and you can stop right there and can apple sauce if you want to.
Sweeten the apple sauce to taste then stir in 2T of cinnamon for each gallon of apple sauce.
Pop the whole mess in the oven in a large roaster pan at 250*. Stir it occasionally over the next 24 hours so that it doesn't stick. At the end of the 24 hours you have apple butter.
Put it into sterilized jars, wipe the edges of the jars then put the lids and bands on while it's still hot. You can put the jars in the pressure cooker for 10 minutes under 5 pounds of pressure if you want but I never have, although I have put jars that didn't seal in a waterbath for 20 minutes.
This stuff is great on toast, in cookies, in spice cakes and a whole host of other things. It smells heavenly when it is cooking away in the oven too.
|
| |
|
| Apr 28, 2007 @ 10:34 PM |
Cooking for a crowd |
|
sundance64
Posts: 1,573
|
Swiss Steak
My mom used to make this...but she used Onion Soup mix and French Dressing, then wrapped it all up in tin foil and baked it for an hour or so at low heat (325 or so). It always came out falling apart tender and the juice from the meat mixed with the soup mix and dressing was soooo good!! 
|
|
| |
|
| May 14, 2007 @ 9:26 AM |
Cooking for a crowd |
|
ShadowsAngel
Posts: 430
|
Pink Fluff
2 cans crushed pineapple, drained.
1 24 ounce carton cottage cheese
4 3 ounce or 2 6 ounce boxes of jello... any flavor
1 large container cool whip.
Mix well drained pineapple with dry jello. Add cottage cheese, stir thoroughly. Fold in whipped cream. Refrigerate at least 2 hours before serving.
Note: If you choose you can replace the 2 cans of pineapple for 3 cans of mardarin oranges.
At Christmas I layer it in a clear glass bowl... alternating red and green layers.
|
| |
|
| May 14, 2007 @ 9:39 AM |
Cooking for a crowd |
|
ShadowsAngel
Posts: 430
|
Cran-rasberry Mousse
2 cans jellied cranberry sauce (that's the kind without berries in it)
2 3 ounce boxes rasberry jello
2 C cran-rasberry juice.
Heat cran-rasberry juice on the stove to boiling. While juice is heating open the cans of cranberry sauce and beat them with a wire wisk until smooth. Dissolve jello in the boiling cran-rasberry juice then add the juice/jello mixture to the bowl with the cranberry sauce. Stir to mix thoroughly then place in the refrigerator until almost set.
When the jello mixture is almost set remove from the refrigerator and using an electric mixer beat until smooth. Fold in one large container of cool whip. Pour into graham cracker pie shells and return to the refrigerator until set OR Place in parfait glasses and return to the regfrigerator until set. Garnish with a few fresh rasberries.
This stuff is yummy by the way. I normally serve it in glasses.
|
|
| |
|
| Jun 24, 2007 @ 10:18 PM |
Cooking for a crowd |
|
ladybootscooter
Posts: 134
|
Mexican Chicken and Dumplings
Approx one whole chicken boiled or baked, this can also be boneless breasts or even leftover cooked chicken or turkey
1 Large block of Velveeta
1 Can Rotel Tomatoes
1 Can Whole Kernel Corn (drained)
1 Can Black Beans (drained)
1 Can Cream of Chicken Soup
1 Large pkg Flour tortillas
Chili powder and Cominos (ground cumin) and garlic powder to taste
debone or chop the chicken or turkey
add all canned items
cut up or tear the tortillas into pieces and toss in
Cube the Velveeta (the cheaper brand works great in this as well and is usually less salty) stirring into the mix.
This can be cooked in crock pot or if in a hurry, in large bowl in microwave for approx 20 min. cook until the tortillas swell and are tender, and all cheese is melted.
Excellent served with a salad and some chilled Sangria! Feeds a crowd or the leftovers freeze really well! Enjoy!
|
| |
|
| Jun 25, 2007 @ 3:28 AM |
Cooking for a crowd |
|
maggiemae1969
Posts: 137
|
hey as you put these down to pen and paper, I would like to know the approximate cost, heck it would be fun years later to look back and see the cost of the meal vs
the current prices.
|
|
| |
|
| Jun 25, 2007 @ 12:03 PM |
Cooking for a crowd |
|
ShadowsAngel
Posts: 430
|
Maggie cost is one of those things that is going to differ from place to place...
For instance... I can usually pick up round steal for $1.59 a pound... I can my own tomatoes, grow my own onions, etc... so the cost for me to make it is going to be different than the cost for someone who has to buy all of the ingredients. Equally, I am USED to feeding a small army so I know how to shop to feed upwards of 150 people without breaking the budget and not everyone can do that.
|
| |
|
| Jul 2, 2007 @ 9:24 AM |
Cooking for a crowd |
|
ShadowsAngel
Posts: 430
|
Breakfast for a Hoarde...
Take three cups (more or less... just eyeball it) of leftover veggies (any kind will work other than "greens" or okra) and cut them into bite-sized pieces and toss them in a big bowl. Take some bacon, ham or sausage (leftover works but if you have to brown it first that's ok too) and toss it into the bowl as well along with a finely diced medium onion and 1C of grated cheese (any variety that you like). To this add 15 eggs, 1/2C milk, 1/2t salt, 1/4t pepperand stir it all together.
At this point it LOOKS like a mess...
Spray a sheet cake pan (or two 9x13 inch pans) with Pam or olive oil then dump the bowl of egg mixture into the pan.
Bake at 350 for about 50 minutes (or until a knife inserted in the center comes out clean).
Serve with biscuits and honeybutter.
|
|
| |
|
|
page:
<<
1
2
3
4
5
6
7
8
9
10
>>
of 1 pages
|
< previous page | next page >
|
|