Need Ideas for Meals for Groups
Bumblebeez SC Zone 7
8 years ago
Featured Answer
Sort by:Oldest
Comments (46)
Related Discussions
Need dessert ideas for Italian meal
Comments (29)The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 ¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 ½ cups powdered sugar ½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature....See MoreNeed ideas for meals on the sidelines
Comments (10)Perhaps some sandwiches that can be served warm or room temp like homemade meatball subs, grilled ham and cheese, Italian Beef from your crockpot, grilled chicken breast sliced toasted with cheese, or warm bologna grinders (can get you a recipe). You could do pulled pork in the crockpot the day before, shred, mix w/ bbq sauce, put hot in a thermos and put on buns at the game for a warm bbq pork sandwich. You could also do some containers of soup to go with the sandwiches when the weather gets colder. Remember, coolers can serve as "warmers" also and insulate containers holding hot soup. Here are some recipes: Slow Cooker Taco Soup AllRecipes serves 8 1 onion chopped 1 pkg taco seasoning 1 can chili beans 6 halves chicken breasts 1 can black beans grated cheddar cheese 1 can whole kernel corn, drained sour cream 1 8oz can tomato sauce tortilla chips 1 12 oz can or bottle beer 2 10oz cans tomatoes with green chiles Put onion, through tomatoes in crock pot. Add taco seasoning and stir well. Put chicken breasts on top of mixture, pressing down to just cover the chicken. Cook on low for 5 hours. Remove chicken from pot, cool slightly, shred, put back into soup. Cook 2 hours more on low. Serve topped with cheese, sour cream and chips if desired. Spicy Beef Stew  Crock pot 1 ½ to 2 lbs. stew beef, cut in 1-inch cubes 4 med. potatoes, cubed 4 med. carrots, sliced 1 med. onion, chopped 2 cloves garlic, minced 2 cans tomato soup 2 soup cans water 1 c. red wine 2 TB flour 1 t. salt 1 t. paprika 1/4t. pepper 1/2t. each oregano, basil, thyme, sage, marjoram 1 TB Worcestershire sauce 2 bay leaves Coat beef cubes with flour, s&p, paprika. Put vegetables in crock pot, top with the beef cubes. Mix all the rest but the bay leaves, pour over meat and veg in pot. Stir in bay leaves. Cook 8-10 hours until all is tender. Pennsylvania Dutch Chicken Corn Soup 1 3-4 lb. chicken 1 onion chopped 1 rib celery w/ leaves, chopped 4 qts. water 2 cups or more fresh corn off cob or 1 10 oz. package frozen corn 2 hard boiled eggs salt and pepper Cook chicken with onion and celery in 4 qts. salted water until done and falling off the bone. Cool in liquid, then remove chicken and pick meat off the bones, discarding bones and fat. Chill broth if desired then remove hardened fat. Chop chicken into bite-sized pieces. Return to broth, heat to boiling, add corn, then make dumplings: dumplings ~ 1 cup flour 1 egg milk to make a soft dough to roll out, cut small dumplings and add to chicken/corn broth; cook about 10 minutes then add in chopped hard boiled eggs; season to taste with salt and pepper, serve hot. Vegetable Burger Soup 1 lb lean ground beef 1 16oz can diced tomatoes 1 16oz can tomato sauce 1 16oz package frozen mixed vegetables 1 package dried onion soup mix 2 TB sugar 4 cups water potato  1 or 2 diced Brown beef, drain. Add rest of ingredients. Simmer for an hour or so or put in crock pot to cook on low all day. Curried Chicken Noodle Soup makes a full pot of soup 1 small chicken, remove fat 5-6 cups water 1 c white wine 1 container Chicken Noodle Soup Starter 8 oz Velveeta cheese 1 t curry powder In large pot, bring to boil chicken, water, wine, and Starter. Simmer 1 hour covered. Take out chicken, cool, cut off bone. Return all or just half of chicken to pot. Add cheese cut in cubes and curry powder. Warm to melt cheese....See MoreSon had wisdom teeth out - need Christmas Eve meal ideas
Comments (6)How about a pot pie? Ina Garten's recipe is fabulous. The recipe is a lot easier than it looks and makes a lot. I have frozen hals the pies when it has been just the two of us. Chicken Pot Pie 2005, Ina Garten, All Rights Reserved Serves:4 individual pot pies Ingredients • 3 whole (6 split) chicken breasts, bone-in, skin-on • 3 tablespoons olive oil • Kosher salt • Freshly ground black pepper • 5 cups chicken stock, preferably homemade • 2 chicken bouillon cubes • 12 tablespoons (1 1/2 sticks) unsalted butter • 2 cups yellow onions, chopped (2 onions) • 3/4 cup all-purpose flour • 1/4 cup heavy cream • 2 cups medium-diced carrots, blanched for 2 minutes • 1 (10-ounce) package frozen peas (2 cups) • 1 1/2 cups frozen small whole onions • 1/2 cup minced fresh parsley leaves • For the pastry: • 3 cups all-purpose flour • 1 1/2 teaspoons kosher salt • 1 teaspoon baking powder • 1/2 cup vegetable shortening • 1/4 pound cold unsalted butter, diced • 1/2 to 2/3 cup ice water • 1 egg beaten with 1 tablespoon water, for egg wash • Flaked sea salt and cracked black pepper Directions Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Or maybe a Quiche and Salad? Or Pasta with Vodka Cream Sauce and a salad? Both easily prepared ahead and re\-heated. Linda...See MoreAny ideas for inexpensive meals for 19 people?
Comments (29)this is always a big hit... Chalupa This is a great recipe for large crowds.....I always make this when my family comes from California for a visit. 3 to 5 lb. pork roast (the cheaper the better) 1 lb dry pinto beans (cleaned) 2 pods garlic, minced 2 tblsp. chili powder 1 tbsp. ground cumin 1 tsp. ground oregano 2 small cans diced green chilies (these are mild) 1 tbsp salt 1 tbsp pepper Put all ingredients in a large pot and cover with water. Cook covered on a low heat. Add water as needed as beans will soak up the water. Cook for about 6 hours or until the roast falls off the bone. when done remove roast from the pot careful to remove all the bones. Chop up the meat and add back to the pot. Simmer with the lid off until thick (about 30 minutes) making sure to stir occasionally so it won't stick. Serve over a bed of Fritos and add the following: grated cheese lettuce onion tomato sour cream salsa guacamole. Leftovers make great burritos....See Moretishtoshnm Zone 6/NM
8 years agolast modified: 8 years agoBumblebeez SC Zone 7 thanked tishtoshnm Zone 6/NMlindac92
8 years agoBumblebeez SC Zone 7
8 years agoBumblebeez SC Zone 7
8 years agoBumblebeez SC Zone 7
8 years agoBumblebeez SC Zone 7
8 years agoBumblebeez SC Zone 7
8 years agoBumblebeez SC Zone 7
8 years agoBumblebeez SC Zone 7
8 years agoMarilyn Sue McClintock
8 years agoBumblebeez SC Zone 7
8 years agoplllog
8 years agoBumblebeez SC Zone 7
8 years agoBumblebeez SC Zone 7
8 years agoBumblebeez SC Zone 7
8 years agoannie1992
8 years agolindac92
8 years ago
Related Stories
ENTERTAININGGot Hand-Me-Down Dinnerware? Make a Memorable Meal
They might be mismatched and not your style, but those inherited plates and forks can help bring meaning to your table
Full StoryDINING ROOMSFreshen Up Your Dining Room to Savor Meals More
If drive-through dining or a TV companion is your daily deal, you might just need a dining room worth spending unhurried time in
Full StoryGARDENING GUIDESThe Secret Formula for Grouping Plants in a Pot
Designing a gorgeous container garden is easy once you know this simple rule of thumb for composition
Full StoryLIFETable Manners for Modern-Day Dining
Elbows and cell phones? Maybe. Forgetting to say 'thank you'? No way. Our mealtime etiquette guide takes the guesswork out of group dining
Full StoryCONTAINER GARDENS9 Tips for Creating an Artful Container Garden
Make your potted plantings a beautiful sight with these ideas for container types, plant groupings and more
Full StoryHOUZZ TOURSHouzz Tour: Modern Studio Inspires Creativity
A freestanding studio in California's Wine Country plays host to writing workshops, salons, great meals and the owners' creative pursuits
Full StoryKITCHEN LAYOUTSWays to Fall in Love With a One-Wall Kitchen
You can get more living space — without losing functionality — by grouping your appliances and cabinets on a single wall
Full StoryTRAVEL BY DESIGNUltimate Vacation: 8 Incredible Rentable Homes Around the World
Travel in high style with the whole family or a group of friends, courtesy of a luxury penthouse, villa, loft and more you can rent
Full StoryPRODUCT PICKSGuest Picks: Create a Beautiful Table for Entertaining or Eating Solo
Consider these tabletop ideas for hosting a memorable meal or treating yourself to a visual feast
Full Story
lindac92