Posted by admin on 2nd September 2009
Vegetarian Mushroom Burgers
Serves 50.
1/4 cup vegetable oil
1 pound shredded carrots
18 pounds finely chopped onions
4 pounds chopped mushrooms
12 ounces beaten pasteurized egg whites
1 (50 ounce) can condensed cream of mushroom soup
2 cups chopped pimiento
6 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
2 tablespoons celery salt
4 teaspoons garlic powder
1 teaspoon ground sage
3/4 teaspoon pepper
3 pounds finely chopped cooked brown rice
14 ounce fresh bread crumbs
50 whole wheat buns, split and toasted
In large braising pan in hot oil cook carrots and onions until tender. Store covered in refrigerate at 40 degrees F or lower to cool.
Mix cooled carrots, onions mushrooms, and egg whites. Add soup, pimiento, Worcestershire, parsley, celery salt, garlic powder, sage and pepper. Mix well, stir in rice. Add bread crumbs, mix lightly. Portion using a 4 1/2 ounce scoop. Shape into 4 x 1/2-inch patties.
On a lightly oiled surface, grill at 375 degrees F for 5 minutes per side.
Place patties on a sheet pan sprayed with vegetable cooking spray. Bake at 350 degrees F. Bake until internal temperature is 140 degrees F or higher for 15 seconds, about 10 minutes.
Hold patties at 140 degrees F or higher.
Serve on buns with lettuce, tomato, mustard and ketchup.
Yield: 50 servings (4 1/2 ounce burger)
A conservative is one who admires radicals centuries after they
e dead. — Leo C. Rosten
Also check out
Technorati Tags: cooking for a crowd main dish recipes, entree
Posted in preparing food | Comments Off
Posted by admin on 19th August 2009
Chicken or Turkey Chop Suey
Serves 100.
2 1/2 gallons chicken or turkey stock
2 cups soy sauce
2 teaspoons black or white pepper
1 tablespoon garlic powder
4 pounds 10 ounces celery, cut into strips
4 ounces dehydrated onions
12 pounds 12 ounces cooked chicken or turkey, diced
3 pounds 5 ounces bean sprouts
Combine stock, soy sauce, pepper, and garlic powder. Bring to boil. Add celery and onions. Reduce heat and simmer for 10 to 12 minutes.
Combine cornstarch and water. Mix until smooth. Add to stock mixture. Stir well and cook over medium heat until thickened, 6 to 8 minutes. Add chicken or turkey. Cook over medium heat for 3 to 5 minutes or until heated through. Add bean sprouts. Stir gently to combine. Pour into serving pans.
Serve with a 3/4 cup ladle over cooked rice.
Humph grunted Mr. Romford, seeing his worst fears about to be realized. He had dreamt that he had timbled over a poodle in the drawing-room, and squirted a bottle of porter right into a ladys face. Whos goin besides ourselves asked Romford, wishing to know the worst at once. Better be killed than frightened to death, thought he. — Robert Smith Surtees
Also check out
Technorati Tags: cooking for a crowd main dish recipes, entree
Posted in preparing food | Comments Off
Posted by admin on 9th August 2009
Beef Burritos
2 tablespoons olive oil
1 medium yellow onion, chopped
1 pound lean ground beef
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1 potato, peeled, cooked and diced
2 New Mexico green chiles, roasted,
peeled, seeded and chopped
4 to 8 flour tortillas
Shredded lettuce
Sour cream
Salsa
Heat oil in a frying pan, then saute onion for 3 to 4 minutes. Add ground beef, garlic, cumin, pepper and salt. Cook, stirring with a fork, until brown. Stir in the potato and green chiles and continue cooking until the potato and chiles are warmed through.
In a nonstick frying pan, heat each tortilla until just warm. Remove from pan, spoon a little of the beef mixture into the center of each tortilla and roll up. Top with shredded lettuce, a tablespoon of sour cream and/or your favorite salsa. Serve with refried beans on the side.
Serves 4 to 8.
What does it matter how one comes by the truth so long as one pounces upon it and lives by it — Henry Miller
Also check out
Technorati Tags: cooking for a crowd main dish recipes, mexican recipes, southwestern beef recipes and pork recipes , Beans and Grains, burritos, entree
Posted in preparing food | Comments Off
Posted by admin on 5th August 2009
Chicken
Rice Delight
Serves 70.
9 cups uncooked rice
17 cups chopped cooked turkey or chicken
(chopped chicken meat is available frozen in bags)
3 cups broth
2 batches Creamy Chicken Gravy
To cook rice, bring water to boil (around a tablespoon each of margarine and salt may be added). Stir in rice. Boil 15 to 20 minutes in covered kettle, stirring occasionally. Drain rice.
Combine rice and gravy in electric roaster. If preparing a day ahead, this mixture may be partly cooled before adding meat. Stir in chopped meat and add broth as needed. Heat slowly, stir away from sides. Add broth if mixture becomes too thick. When cooking turkey or chicken, season generously with poultry seasoning. Serves 70 people.
Fills one electric roaster.
Cooks tip: Cook, chop and freeze fowl ahead of time. Use the broth later in the casserole and gravy.
Creamy Chicken Gravy
3/4 cup butter
3/4 cup flour
1 1/2 teaspoons salt
2 teaspoons celery salt
4 cups chicken broth
2 cups milk
1/8 teaspoon pepper
Melt butter; remove from heat. Stir in flour. Slowly stir in broth and milk. Cook over low heat. Cook 2 batches.
I told you he had a cash register mind. Rings every time he opens his mouth. — Dennis OKeefe
Also check out
Technorati Tags: cooking for a crowd main dish recipes, entree
Posted in preparing food | Comments Off
Posted by admin on 4th July 2009
Chicken Spaghetti Casserole
1/2 (7 ounce) package thin spaghetti
1 (8 ounce) can mushroom stems/pieces (optional)
2 heaping cups diced, cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup Parmesan cheese
1 1/2 cups shredded Cheddar cheese (save 1/2 cup for topping)
1 (4 ounce) can drained chopped mild green chiles
Break spaghetti in half. Cook and drain.
Mix remaining ingredients together. Gently stir in cooked spaghetti. Pour in greased 9 x 13-inch dish and sprinkle with 1/2 cup Cheddar cheese. Bake covered at 350 degrees F for 45 minutes. Remove cover and bake additional 15 to 20 minutes or until cheese is well melted.
Serves 8 to 12.
In his holy flirtation with the world, God occasionally drops a handkerchief. These handkerchiefs are called saints. — Frederick Buechner
Also check out
Technorati Tags: chicken casserole recipes , cooking for a crowd main dish recipes, chicken casserole, entree, Main Dish
Posted in Casseroles | Comments Off
Posted by admin on 12th June 2009
Barbecued Chicken
Posted by soccermom at recipegoldmine.com ay 8, 2001
Source: Cooking from Quilt Country
Its starting to heat up in SC so its time to break out the grill. This is a wonderful way to fix chicken, and since theres no tomato in the marinade the sauce won burn while its cooking.
Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt
8 boneless chicken breasts
In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.
The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce. Spoon a bit more sauce over the chicken just before serving.
Servings: 8
We must as second best…take the least of the evils. — Aristotle
Also check out
Technorati Tags: amish recipes, barbecue recipes, chicken recipes , cooking for a crowd main dish recipes, grilled chicken recipes , entree, grilled chicken, Main Dish, poultry
Posted in chicken | Comments Off
Posted by admin on 8th June 2009
Barbecue Sauce for Chicken
For 100 chicken halves.
1 gallon cider vinegar
1/2 gallon cooking oil
1 (2 ounce) bottle Tabasco? sauce
1 (4 ounce) box black pepper
1 (1 7/8 ounce) box crushed red pepper
1 (3/4 ounce) jar onion powder
1 (2 ounce) bottle liquid garlic
2 pounds salt
100 chicken halves
Combine all ingredients except chicken halves in saucepan. Simmer. Sprinkle chicken halves lightly with additional salt. Place chicken on grill. Baste after first turning. Turn and baste chickens frequently until done. Basting sauce may be prepared ahead and refrigerated, tightly covered, for up to 1 month.
This recipe was developed to be used by the Mississippi Department of Agriculture and Commerce Cooking Team in promotion of Mississippi agricultural products.
The vitality of thought is in adventure. Ideas won keep. Something must be done about them. — Alfred North Whitehead
Technorati Tags: cooking for a crowd main dish recipes, Barbeque, entree
Posted in preparing food | Comments Off
Posted by admin on 4th June 2009
Chicken a la King
Serves 100.
1 (50 ounce) can Campbells Condensed 98% Fat
Free Cream of Chicken Soup
2 quarts milk (2% fat)
7 (30 ounce) cans Swanson Chunks O Chicken
6 pounds canned sliced mushrooms
6 pounds frozen peas, cooked
1 pound pimiento, chopped
100 halves potato shells, baked
In large bowl mix soup and milk thoroughly. Add chicken, mushrooms, peas and pimiento. In each of 4 baking pans (12 x 20 x 2 inches) evenly divide chicken mixture. Bake at 400 degrees F for 30 minutes or until hot. Stir.
Portion using a 6 ounce ladle (3/4 cup) into 1 half potato shell.
Yield: 100 servings (3/4 cup chicken mixture and 1 half baked potato shell each)
I came upstairs into the world for I was born in a cellar. — William Congreve
Also check out
Technorati Tags: cooking for a crowd main dish recipes, sandwich recipes , sandwiches, entree, Main Dish
Posted in preparing food | Comments Off
