Depends on what you want to do.
You can serve lasagna. Just figure out servings per recipe and do the math.
Another good idea is chili. Again, simply take your recipe and do the math.
I did the math on my taco casserole recipe and here it is:
4 lbs ground beef
4 (1 1/4 ounce) packages taco seasoning
4 (15 ounce) cans refried beans
8 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
4 cups salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
8 green onions, chopped
4 (2 1/3 ounce) cans sliced black olives
4 tomatoes, chopped
8 cups corn chips, coarsely crushed or chopped
Brown ground beef and drain.
Add taco seasoning and cook according to package directions, adding proper amount of water.
Put corn chips on bottom of 2 8X13 serving dish.
Cook refried beans on stove until hot. Add 1 cup cheese and 1 cup salsa. Stir until combined.
Pour beans over corn chips in dish.
Add beef to top of beans.
Sprinkle remaining cheese over top.
Sprinkle green onions and black olives over cheese.
Bake in a 375 degree oven until the cheese is sufficiently melted.
Looking for one dish recipes that serve 25-30 people.?
You have no choice but to use more than 1 dish per recipe - unless you are getting the HUGE pans to cook it in. Here are a few that I found for ya!! ENJOY!!!
Chicken Pot Pie -- This recipes serves 24
INGREDIENTS
3 pounds skinless, boneless chicken breast halves - cubed
3 cups sliced carrots
3 cups frozen green peas
1-1/2 cups sliced celery
1 cup butter
1 cup chopped onion
1 cup all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon black pepper
3/4 teaspoon celery seed
5-1/4 cups chicken broth
2 cups milk
6 (9 inch) unbaked pie crusts
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 - 9 inch pie.
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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Toscana Soup -- Serves 30
INGREDIENTS
70 links spicy pork sausage, sliced
1/4 cup and 2 tablespoons vegetable oil
4-1/2 cups diced onion
2 tablespoons and 1-1/2 teaspoons minced garlic
3/4 cup chicken broth
24 cups water
12 potatoes, halved and sliced
12 cups sliced kale
2 cups heavy cream
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
Stir in broth, water and potatoes; simmer 15 minutes.
Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
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Baked Ziti -- Serves 28
INGREDIENTS
4 (16 ounce) packages ziti pasta
6 pounds ricotta cheese
4 pounds shredded mozzarella cheese
4 egg, beaten
4 (32 ounce) jars spaghetti sauce
1 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving
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Weeknight Chicken Cordon Bleu -- Serves 30
INGREDIENTS
5 cups milk
5 cups dry bread crumbs
30 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
salt and pepper to taste
30 slices cooked ham
30 slices Swiss cheese
1/2 cup and 2 tablespoons vegetable oil
5 (10.5 ounce) cans condensed cream of chicken soup
2-1/2 cups heavy cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place milk and bread crumbs in two separate shallow bowls. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13 inch baking dish.
In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.
Make a huge pot of chili soup. The spaghetti and meatballs is good too. How about tacos? You could have a big taco bar! Like previously said, anything can be doubled or tripled to make enough. The real key is keeping it simple for you to be able to handle it all!
How about a buffet dish?
Maybe some ideas here:
http://hubpages.com/hub/Smorgasbord---Re鈥?/a>
anything can serve 25-30 people u mite juss need to double or triple the recipe but spaghetti ut and meatballs are always good
fried chicken.
mushed potatoes.or potato salad.
mini hamburger.
How about spaghetti and meatball,
http://www.ellenskitchen.com/bigpots/pla鈥?/a>
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