Cooking High-Yield Recipes for a Crowd
By Patrick Carpen
Have you suddenly found yourself stuck with the task of feeding a group of people? I think we've all been dealt that responsibility at one time or another! Cooking for business colleagues, get-togethers with friends, or family events can often leave you wondering what on earth you could make to feed so many people without leaving you stuck in the kitchen for days in preparation. To answer your question, I am including a few of my
favorite high-yield meal recipes in this article. I hope one of them works well for you!
20 lbs lean ground beef
3 cups chopped onions
1/4 cup Worcestershire sauce
1 pound brown sugar
1 cup prepared mustard
2 tbsp chili powder
1 gallon ketchup
salt and pepper to taste
Brown the beef in a skillet over medium heat. Drain the excess fat using a colander. Place the meat back into the skillet, then add onions, Worcestershire, brown sugar, mustard,
chili powder, ketchup, and salt and pepper. Cover and simmer on a low heat for about an hour, stirring occasionally. Serve on the hamburger buns.
Chicken and Broccoli Alfredo
72 oz uncooked fettuccini noodles
9 lbs boneless chicken breast
1 1/2 cups butter
6 cloves garlic, minced
3 tsp black pepper
6 bunches fresh broccoli (chopped)
3 tbsp salt
48 oz sour cream
6 pints heavy whipping cream
6 cups half-and-half
4 1/2 cups grated Romano cheese
4 1/2 cups grated Parmesan cheese
Cook the fettuccini in boiling water until al dente (around 10 minutes). Drain the noodles and set aside. Wash and chop the broccoli and cut the chicken breasts into bite-sized pieces. Heat the butter, garlic, and pepper in a skillet over medium heat. Add the chicken and broccoli and cook until the meat is fully cooked. Sprinkle with salt and stir. Remove the skillet from the heat and allow it to cool slightly. Add the grated cheeses over the chicken and broccoli and mix. In a separate bowl, mix together the whipping cream, sour cream, and half and half. Place the cooked pasta in the bottom of a baking dish (one with a lid). Spread the chicken mixture over the pasta and mix gently. Pour the sauce over, coating it well. Cover the pasta and cook for half an hour at 350 degrees F. Don't allow the sauce to boil! Remove from the oven and allow it to sit for a few minutes.
Chili Con Carne
4 lbs ground beef
1 tbsp salt
4 large onions, chopped (4 cups)
4 green peppers, chopped (2 cups)
4 cans kidney beans, drained (1 pound each)
2 cans tomatoes (1 pound 13 oz each)
2 cans tomato sauce (15 oz. each)
1½ tbsp chili powder
1/2 tsp paprika
3 crushed bay leaves
Cook the ground beef in a stew pot or Dutch oven over medium heat. When the meat is fully cooked, drain the excess grease and return to the pan. Season with salt, then add the onions and green peppers and cook until soft. Add in the kidney beans, tomatoes, tomato sauce, chili powder, paprika, and bay leaves. Stir well, then cover and simmer for 2 hours, stirring occasionally. Add water if you like a runnier consistency.
Ham Salad Sandwiches
4 lb fully cooked ham or bologna, coarsely chopped
3 cup chopped sweet pickles
2 cups mayonnaise or salad dressing
1 jar (2 oz) diced pimentos, drained
100 slices bread
Lettuce leaves (optional)
In a large bowl, mix together the chopped ham, pickles, pimentos, and mayo. Mix well, then spoon onto bread and assemble sandwiches.
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