Food help!

Okay my lovelies, I need some help.

My family reunion is next week, and I just got an e-mail from my aunt today that said each family unit is responsible for a dinner and a breakfast.

My question is....
Does anyone know any good recipes that will be good to serve about 20 people?
Dinner and breakfast?
And I know at least one of my cousins won't eat Mexican so tacos and enchiladas are out (which was my first idea!).

I have until Saturday to do that (I'm not sure if my dad and his girlfriend are planning anything, but I won't bet on it) so I need to come up with something before I head out Saturday

Any suggestions would be awesome!

 

Which nationalities?

Cold and warm buffet?

Dinner: Mixed from salads to italian pasta to grilled chicken and fish?
Beverags water, white and red wine

Breakfast: Warm (grilled vegatables and eggs) and cold breakfast

If you are interested in more details, I´ll send you. For 20 persons, you have to take receipts you can prepare most of them in advance...

 

I'm gonna name a couple to choose from. These are some exclusives from my annual Super Bowl Parties...

Chili​

4lbs of ground beef or ground turkey
2 (16oz.) packages of breakfast sausage
8 cans of light or dark kidney beans
2 packages of chili mix
1 package of Goya seasoning mix
4 stalk of celery (diced small)
1 medium onion (diced small)
1 medium bell pepper (diced small)
1 can of stewed tomatoes
1 small can of tomato sauce


Place ground meat and breakfast sausage in a large frying pan, sprinkle the chopped onions, bell pepper, and celery in with the ground meat while it is cooking.

When the meat completely browns, drain excess fat into another container. Sprinkle the Goya seasoning mix and the packages of chili seasoning mix into the cooked meat.

While the ground meat, and sausage finish cooking, pour the chili beans, tomato sauce, and stewed tomatoes into a large pot. Be sure to cut up the tomatoes in the stewed tomatoes before mixing with the beans.

Place the chili beans on a burner of low heat. Mix the meat in with the kidney beans. Stir occasionally to prevent the beans sticking to the bottom of the pot.

After the chili cooks, remove from burner. Leave partially uncovered.

Let simmer for 20 minutes.

Serves 12

I'd suggest eating this particular chilli with some tortilla chips, it'll taste way better.

Buffalo Wings​

3 bags frozen chicken wings
3 bottles Franks Red-Hot Buffalo Wing sauce
Pepper
Paprika
Cooking spray (if necessary)

Let wings thaw, then clean and rinse. Sprinkle seasonings evenly over wings. Spray baking pan with cooking spray to prevent wings from sticking to the pan.

Bake wings 1 hour and 20 minutes at 425 degrees or until cooked and crispy. Simmer sauce in large skillet until hot. After wings are done, toss wings in skillet with sauce and periodically stir for 10 minutes.

Remove wings from sauce and return to oven for about 20 minutes. If desired serve with celery sticks, ranch or blue cheese dressing.

Serves 12

 

I was gonna say Chili!
Wings are a great choice also

If you can get the "3 Alarm" Chilli spice pack mix in Oklahoma (you can in Texas) get that - make it in a slow cooker - or just do TonyS's

what about 7 layer bean dip?

Or the lazy variant I have done is to go to Sams, and pick up some of their frozen chicken dishes a few of those will serve 20 and they taste great and are very affordable.

 

Oooh, I'd love to help! I'll get some together and post them for you sometime today.

 

Aiight here's another one from my Super Bowl Party. I don't cook very often, but I've been doing this since age two and I'm still getting better at it.:smt023

Garbage Salad (don't let the name fool you)​

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½ t paprika
½ t garlic powder
¼ t black pepper
¼ t Goya seasoning
½ t onion powder
4 bags garden salad mix
2 shredded carrots (peel skin off first)
8 oz. package shredded mozzarella cheese
8 oz. package shredded parmesan cheese
4 (firm) medium diced tomatoes
2 boxes of seasoned croutons
2 ½ bottles of ranch dressing
2 jars of bacon bits
2 cups of sunflower seeds
1 15oz. box of raisins
6 skinless/boneless grilled chicken breasts (seasoned before cooking; with the spices above)


Use a George Forman grill if you have one. The chicken cooks faster that way.

After the chicken has been grilled, dice into small (bite-size) pieces. Place salad mix, shredded carrots, diced tomatoes, seasoned croutons, parmesan/mozzarella cheese, ranch dressing, diced chicken breast and bacon bits into a very large bowl.

Mix the ingredient thoroughly. Chill mixed salad ingredients for 2 hours. Serve.

Serves 10

 

Chop Suey has always been my life saver for large numbers, one because it is so darn easy to make, and two because I am yet to have someone not like it. If you would like the recipe let me know. Oh and I have a secret Recipe for Lemon Meringue Pie if you want also..........

 

One to try for breakfast. Casseroles are the shiz.

EGG-CHEESE-HAM DISH

10 slices bread
butter
2 c. diced ham
3/4 lb. grated Cheddar cheese
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
4 eggs

Grease 9x13 inch pan. Remove crusts from bread, butter and cut into cubes. Layer bread cubes, ham and cheese in pan. Beat eggs. Add milk, salt, pepper and mustard. Pour egg mixture over bread. Cover with foil and refrigerate overnight. Bake at 325 degrees for 1 hour. Uncover after first 1/2 hour.

 

Very easy casserole. You can serve with white rice if you wish, or it's delicious by itself!

POPPY SEED CHICKEN

4 boneless skinless chicken breasts
container of sour cream
2 cans of cream of chicken soup
1 pack of ritz crackers
poppy seeds
butter
casserole dish

Boil chicken breasts until fully done. Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave.
Preheat oven to 350 degrees.

Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixuture over chicken, completely covering it. Sprinkle cracker pieces all over the top.

Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.

Bake 30 minutes, until crackers are golden brown.

 

I am required to make this at EVERY family function! lol

HASH BROWN CASSEROLE

1 cup onion, diced
1/4 lb. (1 stick) butter, melted
1 (8 oz.) container sour cream
1 (8 oz.) pkg. cheddar cheese
1 family size (for extra creaminess) can Cream of Chicken soup
1 (2 lb.) bag frozen hash brown potatoes, thawed (I use shredded)
1/2 to 1 cup corn flakes

Stir together well the diced onion, sour cream, grated cheese, and Cream of Chicken soup. Add the hash browns and mix well.
Spread this mixture evenly in a casserole dish and top with corn flakes. Pour melted butter evenly over top.

Bake at 350°F 1 to 1 1/2 hours (until it browns and bubbles)

 

Wow I might try this one myself. Thanks Kuntry

 

You're welcome, darlin'! It is de-lish!

 

yay! thanks guys!

now just to figure out a meal plan!
all these recipes look good!

kg you are right, casseroles are the shiz!

 

i do not even want to know the fat gram count on those casseroles...my step monster was the queen of casseroles...i have never made one...

when i have to feed a large group in the summer then the grill is involved: chicken, ribs, steaks & burgers...corn on the cob...slice up red potatoes and put them in foil packettes on the grill as well...fresh fruit in season works both as a side as well as dessert

winter time: i would go the chili and cornbread route or spagetti with garlic bread...possibly a good beef stew with homemade biscuits

 

Well, you can use fat free cream of chicken soup and plain yogurt in place of the sour cream...but everything else?...definitely fattening!! lol

 

Chicken and Shrimp Jambalaya Pasta

1/4 cup cup plus 3/4 teaspoon salt, divided
1 pound dry penne
3 tbsp olive oil, divided
1 pound peeled, deveined large shrimp
2 tbsp plus 1 teaspoon Creole Seasoning (Tony's)
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tbsp minced garlic
1/2 cup chicken stock
1 can 14.5-ounce) diced tomatoes
1 tbsp freshly chopped thyme leaves
1/2 cup heavy cream
2 tbsp freshly chopped basil leaves
1/2 cup grated Parmesan
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(You will need to double, triple or even quadruple the recipe for sure if it's 20 people)

Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.


While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Creole Seasoning and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Creole Seasoning and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.


Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds.

Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Creole Seasoning and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot with French Bread.
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Honestly you can use whatever meat you want but it tastes pretty good...heavy cream can drown out some of the flavor however. I tend to be heavy handed with spices as I use my own bottle of Naga Jolokia hot sauce and dice up Habanero peppers and Thai peppers in the pasta. (I'd advise not using Naga Jolokia if you are not accustomed to something considerably hotter than Habaneros, Scotch Bonnets and Red Savina peppers...spices are needed though).

 

Homemade Lasagna...don't forget the sugar in the sauce

Start with the following in a pot:
1 pound (450 g) of sweet Italian sausage
1 pound (450 g) of ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

The flavor of the Italian sausage varies from brand to brand. You may need to try a different brand the first couple of times you cook this dish. Find the flavor you like the best.
Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the meat. It is optional to remove the grease from the meat once it is finished browning, your choice.


Add the following:
1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water
Gently stir this into the cooking meat.

Add the following:
2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper
Gently stir these seasoning into the sauce

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.

Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.
While the noodles are soaking you can make the cheese filling.

Put the following in a mixing bowl:
23 ounces (644 g) of ricotta cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.

Add the following:
1 egg
2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon


Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan


Remove your lasagna noodles out of the water bath. Shake water off wet noodles. Lay 6 noodles across the layer of sauce

Spread half of the ricotta cheese mixture over the layer of noodles


Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes.

Increase size of recipe to accomodate more people!
It serves quite a few..maybe you'll need to make two batches...depends heavily on how much the guests may eat.

 

you guys are definitely awesome...

printed out all the recipes to take with me!

i fly out tomorrow, so this will be it for me until i get back!

thanks again you lovely people!

 

Here is a pre-dinner snack while people are hanging around. This one DISSAPEARS in a second.. its crazy good

White Bean Dip with Rosemary Olive Oil

- 1/4 cup olive oil, divided
- 2 cloves garlic, peeled and minced
- 2 cans (15 oz each) white beans (cannellini, Great Northern), drained and rinsed
- 2 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 3 sprigs fresh rosemary, rinsed


1. In a 10 in fry pan over medium heat, stir half the olive oil and the 2 cloves of garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor.

2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.

3. Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary does not burn. Remove from heat and let cool 10 minutes.

4. Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

this makes 2 cups


Note: You can prepare this up to 2 days ahead and store in air tight container and simply make the rosemary oil right before serving.