- Meat and poultry
- Beef stews and casseroles
Succotash means literally "corn and beans" and though I dislike the way sweetcorn gets added to every vegetable mix and convenience meal, as it often adds too much sweetness, in chilli it fits well with the spicier flavours and keeps its crunchy texture. As both chilli and succotash are US favourites and corn is an ingredient of so much Tex-Mex food, I thought I'd combine the two. I realise this chilli is pretty mild as chillies go, but chilli is very subjective and one man's cayenne is another's poison ... If you don't need so much, please adjust as needed.
1 person made this
- olive oil for frying
- 1 dessertspoon cumin seeds
- 300g onions, chopped
- 300g red and green peppers, chopped
- garlic cloves, minced, or garlic puree, to taste
- 1kg lean minced beef
- 1 dessertspoonful paprika
- 400g chopped tomatoes, fresh or tinned
- 300g tinned or frozen sweetcorn
- 2 (400g) tins red kidney beans, drained and rinsed
- 100g tomato puree
- 4 beef stock cubes, crumbled
- 1 tablespoon light brown soft sugar (optional)
- 1 really good slosh of hot sauce or cayenne pepper to taste
- salt and ground black pepper
MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min
- Into bottom of a large heavy bottomed pan with lid, put enough oil to cover the base. Add the cumin seeds and fry till they start popping.
- Add onions and peppers and if using fresh garlic, add it now. Fry gently for a couple of minutes.
- Add beef mince and paprika and fry gently for another couple of minutes.
- Add tomatoes and if using garlic puree, add it now. Turn heat down a little and add everything else. Bring to a simmer and cover. Cook on the lowest heat setting and simmer for 1 hour (a diffuser is ideal) to let the flavours develop, stirring now and then.
- Check the seasoning and adjust if needed but flavours will still be be developing so don't go mad with salt and pepper. I like to let this sit overnight before eating. It reheats well.
Starting with step 4, you can also cook it in a slow cooker according to manufacturer's instructions, or in the oven at 150 C / Gas 2, which takes about the same time.
Instead of using beef stock cubes, if you have some really good concentrated beef stock, that's great. Don't add loads of liquid though; it will make the chilli watery.
You can serve the chili with Basmati rice for added texture. Or with a good spoonful of mango chutney per portion. A garnish of parsley is nice too.
Reviews & ratingsAverage global rating:(0)
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Easy Ground Beef and Squash Skillet
I&rsquom always looking for fast dishes to make my family for dinner. This is especially true in the warmer weather when I want to get outside after working all day.
This ground beef and squash skillet recipe is another easy dish that can be made quickly on a busy weekday. It&rsquos versatile too because you can use whatever vegetables you like in this recipe.
We still have summer squash from the garden so that&rsquos what I used. This year, we planted a light green variety along with more common yellow.
2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed
Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.
To serve, add more fresh chile sauce and cook until tender.
2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
2 pounds pork, mutton, lamb or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and diced
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
2 cups dried Red Corn Brand Hominy
2 lbs. pork sliced, diced and browned with a clove of garlic
1/4 cup New Mexico ground red chile* or fresh ground pepper to taste
1/2 onion, diced
2 teaspoons oregano
salt to taste
Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are "al dente" (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).
* Not chili powder as used for Texas Chili
2 cups green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled roasted piñon nuts, finely chopped
Blend or mash all ingredients together until milky. Bring to boil and simmer until mixture reaches a pudding-like consistency. Serve hot with butter or chile sauce.
Calabacitas (Skillet Squash)
5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles or about 1 small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese
Sauté onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles simmer briefly. Sprinkle on cheese and stir until melted.
1 small pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
The Cooking Post
The Pueblo of Santa Ana
2 Dove Road
Bernalillo, New Mexico 87004
In a large skillet melt butter. Add red and green bell pepper and onion sauté for 3 to 4 minutes, or until the onion is translucent.
Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.
Cook, stirring, for 3 minutes stir in fresh chopped parsley.
- Add a tablespoon or two of jalapeno pepper or another hot chile pepper to the skillet with the onion and bell peppers.
- Replace about half of the bell pepper with mild chile pepper, such as Anaheim.
- Try this skillet-fried corn recipe.
My fiance and I love this recipe! We only cook for two, so we cut it in half. It's made it into our weekly rotation and we never get tired of it. We make is using chicken thighs and serve it with sweet potato fries and a salad. Trust me, you won't be disappointed with this.
So good! I make this now at least once a week. It's easy and very inexpensive. The only thing I change is add a little garlic powder or fresh garlic. Very happy I found this recipe!
After reading the reviews I thought it would be an easy and tasty dish. It was easy but not tasty nor attractive on the plate. The marinade was gloppy on the chicken legs after roasting. It tasted just like chili powder.
great recipe when you have very little time to prepare. My kids loved this quick chicken dinner which I served with corn on the cob and avocado salad. This is a keeper!
This was awesome. I braised in the Dutch oven first, then put it in the oven for 30 minutes. I used maple syrup instead of honey because I didn't realize we were out of honey. My son doesn't like maple syrup, but it was so subtle a flavor that he didn't realize it. Will use the leftovers for chicken fried rice tomorrow.
Super easy to make and the whole family gobbled it up! Served it with rice and green beans. Will definitely make it again.
Great recipe! Very adaptable to your taste. I did 1.5 the recipe for more chicken (skinless legs and thighs). Marinade in frig for 4 hours. drain. baked on a rack (must)for 35-40 mins (ovens differ). My guys loved it! Hubby wants to grill this soon! Thanks!
Really easy and quite delicious! Lemon juice works just as well as lime juice if you have that on hand. I used regular chili powder and it wasn't too spicy, just perfectly flavorful. Skinless chicken thighs were also as good as the legs. Served with Fusilli pasta, homemade tomato sauce, and sauteed green beans.
This made for a spicy, and tasty dinner. Used staple items, it was quick and yummy. What more can you ask for? Will do this again, for sure!!
I made this for the 3rd time after quite a spell and I love the ease, quickness and adaptability of this week nite dish. I'm a spice nut so I kick it up with chili powder and smoked hot paprika and a little lime juice but soooo great with a side of couscous.
My boyfriend and I thought this was great! Even though he sometimes doesn't like strong flavors, he liked this. It was truly quick and easy. The small amount of glaze did actually cover all the chicken. I'll try leaving it on as a marinade next time.
This is a tasty & adaptable recipe! I made this with a few changes (trying to use up old produce by using orange juice instead of lime juice & adding crushed red pepper flakes to counter the extra sweetness) & turned it into an overnight marinade. Next time I will use seasoned salt instead of plain salt. The flavor is close to adobo sauce! I bet it would be good on thin cuts of pork as well.
I loved this recipe. After reading everyone's review I decided to marinade the chick for over 8 hours. The flavor was all the way through and wonderful, both my husband and I loved it.
I found the chicken to be far too spicy - all I could taste is the chili powder. I'll make this again, but I'll decrease the amount of chili powder and increase the amount of lime. I think this recipe has potential, it's just not to my taste as it's written.
Ingredients and proportions are easily modifiable for this recipe (i.e. add more spices or use different sweetener or acid) -- worked well with skinless legs/thighs, too.
This is a good, quick weeknight dinner that is reasonably healthy. I use a dash of chipotle chile powder to the chili powder. I think most of the lime flavor gets lost in the cooking, but the acid does help the other flavors penetrate the meat, so I squeeze more lime juice over at the end, after baking. I think adding some zest would also help, but I'm just too lazy!
Very good but I added more lime juice, less chili powder, and more honey and a bit of canola oil to make a glaze. I used the glaze to brush on chicken legs and thighs with no skin on the grill. Brushed on at the end of cooking.
The sweet honey and spicy chili combination is amazing. When I smelled this cooking it reminded me of chicken mole. I prefer things on the spicy side, however, so I added a dash of crushed red pepper and cayenne pepper (plus a little extra honey to balance it out). I also added about half a tablespoon of ginger to give a bit more complexity to the sauce. I was very happy with the result. I am giving the recipe 3/4 stars because it is a bit simple for my taste, but overall a good base recipe.
Quick and easy is right! Often I come across recipes that quote prep and cook times turning out to take MUCH longer than expected. This was easy and done on time! I used chicken breasts instead of legs, because that's what I had on hand. Turned out great :)
What is "mild" honey? I have not found that at the grocery.
Unfortunately, my husband and I found this recipe to be very bland. We disliked it so much that we didn't finish our first piece of chicken and threw away the rest.
This is definitely a keeper. My boyfriend couldn't stop raving about how great it was. Since he likes things sweet, I doubled the honey. My favorite part was the hint of lime - might add more lime juice next time. At 35 minutes, the chicken was way underdone, so I did have to add about 10 minutes to the cook time.
Made as directed, tripled the recipe using drumsticks for a party. They were a big hit! A previous reviewer said to be sure to follow the instructions for putting them in the upper third of the oven, which I agree with -- nice and crispy that way.
Great recipe. I was making this for a big group. I used 3.5 pound of chicken drumsticks and doubled the marinade recipe. I used orange juice in the marinade to begin with because I ran out of limes. I marinated the legs for about six hours, added some fresh lime juice, and then grilled exactly as directed. The legs came out just as pictured and smelled great. For the party, I transferred the legs to a slowcooker set on 'low' and added about 1/2 inch of orange juice to the bottom of the cooker to keep it from scorching or sticking. The legs held up well even after staying on the 'keep warm' setting for several hours.
This was delicious. I used boneless, skinless thighs. My husband was impressed with how the flavor penetrated throughout the chicken thigh. Wouldn't change a thing.
Perfect Sirloin Steak Tomatillo Succotash
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I will concede that this is a personal preference, but I think filet mignon is not really worth it. Sure, it’s meltingly tender, but the price you pay for that softness (other than the price you pay) is something of a lack of flavour. I would rather something a little tougher with a meatier flavour to it. Strip Steak or Sirloin (that’s Sirloin and Rump for my U.K. readers) fit the bill. They’re about half the price of tenderloin (fillet) and twice the flavour. So do yourself a favour and treat yourself to the occasional steak Cooking steak is pretty simple if you follow a few basic rules. They will help elevate your steak from something grey and middling to a celebration of bovine glory. So, here goes:
- Buy Grass-Fed, Organic Beef You can’t make a silk purse out of a sow’s ear and you can’t make a great steak from an unhappy cow. If you start with beef that’s been fed with grass that’s been dry-aged and hasn’t been pumped full of hormones, then half the battle is won.
- Don’t cut the fat off! The simple fact is that fat=flavour. If you choose not to actually eat the fat then I’ll let that pass, but please let it work its magic in the pan. Accept the fact that red meat is not health food and move on.
- Bring the steak out of the fridge thirty minutes ahead of time If you bring the steak straight out of the fridge and into a hot pan, the outside will be overcooked by the time the inside is cooked.
- Season really well See that picture above? I’m not using that much salt and pepper to look pretty, I’m using that much because it’s awesome (did I mention this ain’t health food?)
- Hot pan! You want the pan smoking hot so you sear the beef quickly as it cooks. If the temperature is too low you’ll basically boil it, and who wants boiled steak?
- Garlic and Woody Herbs. This one isn’t strictly a rule, more an assertion. You can go down many routes for flavour and sauces, but personally I’d keep it really simple. A half-crushed clove of garlic and maybe some thyme are all I think you need.
- Butter A couple of tablespoons of butter in the pan will keep things moist and delicious. Spoon it over the steak ask you cook. I told you this wasn’t healthy, right?
- Render the fat Remember I asked you not to cut the fat off? To get it nice and crispy, you want to have a stint at cooking the steak fat end down for a minute or so to get that ribbon of fat nicely rendered and brown. Tongs are a great help here (see below)
- Don’t use a meat thermometer or a fork use your finger to test doneness If you stick a meat thermometer or a fork in your steak it will bleed out. Bad, bad idea. There’s a really easy way to work out if your steak is cooked courtesy of your fingers and thumb. Put your thumb and index finger together. With your other index finger prod the fleshy part of your palm below the thumb. That’s what rare feels like. Put thumb and middle finger together—that’s medium rare. Thumb and ring finger—medium. Lastly thumb and pinky that’s wasted. Well actually it’s ‘well done‘ which is the same thing to me. If you’re confused – these nice people have taken some photographs for you. And don’t be shy about touching the top of your steak with your fingers when you cook it that’s what chefs are doing to the food you eat at restaurants.
- Let it Bleed Well, more appropriately, let it rest. This is really a general rule for cooking almost any meat. Resting will draw some moisture back into the meat resulting in a juicier, more tender meal. A few minutes will work wonders on your sirloin.
Holding the steak fat side down to render it
If you follow those ten simple rules you’ll end up with a great steak every time. I know a steak cooked like this isn’t a desperately healthy meal, but that’s kind of besides the point. If you look at the meals we make here, you’ll find that there’s a lot of wholesome healthy food there. I think it’s perfectly ok to go red meat, salt and fat crazy once in a while. To go with the steak we have a wonderful simple succotash made with corn, cranberry beans and tomatillos. I added a little smoked chilli and the meat juices from cooking the steak to give it a meaty richness that usually comes from cooking bacon into the succotash. The great thing about this succotash as a side is that it’s equally good warm from cooking or at room temperature as a salad, so it doesn’t need much attention. So I say enjoy a steak for what it is—an indulgence—and you can’t go wrong. I wouldn’t want to have it every day, but once in a while steak is a great little treat.
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 ounce) package frozen corn kernels
- 1 red onion, chopped
- ½ cup olive oil
- ½ cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove crushed garlic
- ¼ cup chopped fresh cilantro
- ½ tablespoon ground cumin
- ½ tablespoon ground black pepper
- 1 dash hot pepper sauce
- ½ teaspoon chili powder
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables mix well. Chill thoroughly, and serve cold.
Many people don&rsquot think about tomato substitutes since these fruits are such a common presence in the kitchen and in our recipes . The role they play in cooking is so seminal that it can leave a large gap if you&rsquore trying to avoid tomatoes or cooking for someone with an allergy. Luckily, there are some great potential substitutes out there that can provide both the flavor and consistency of tomatoes, these include red bell pepper , tamarind paste, mango, gherkins, umeboshi paste, green pesto, and stock and vinegar among others. 
Red Bell Pepper
Red bell peppers are a great first alternative to tomatoes. They can be used fresh for salads and sandwiches and will provide a similar color and texture in a cooked dish. You can try a red pepper paste to get a deeper range of flavors or even add your own sugar, lemon, and salt to blended roasted peppers to create a good substitute for tomato sauce or paste.
Garden -fresh juicy tomatoes Photo Credit: Shutterstock
Tamarind is a sharp, sweet, and sour fruit. The concentrate can go a long way to replacing tomatoes in sauces, soups, and curries. Look for it in Latin American, Asian or Indian stores. It&rsquos slightly on the pricey side but has a long shelf life if refrigerated and a little can go a long way in any recipe. 
Strange though it may sound, an unripe mango can make a great replacement for tomato due to its similarities in texture and flavor. Unripened a mango is not very sweet and can offer a sharp tartness that mirrors tomatoes well. Try it in sandwiches, salads, and salsas!
Gherkins are zingy and fresh, which make them a great substitute for tomatoes in salads and sandwiches.
This is a paste made from pickled Japanese plums. It is salty, tangy, and almost sweet in much the same way as tomatoes. Try adding a little at a time and taste as you go. You can also reduce the salt elsewhere in your recipe to balance out the notable saltiness of this paste. 
Southern Fried Green Tomatoes
Me: Mmm, I wish I had some fried green tomatoes right about now.
Husband: I’ve never had them before.
Me: *clutching my pearls in disbelief, confusion, and sadness*
Wait, how has this southern man not experienced such a classic Southern comfort? Whose fault is this? Dear God, someone has failed this poor soul!
There was only one remedy. MAKE FRIED GREEN TOMATOES!!
We headed to the farmers market and the rest was tasty fried green tomato history! He is now a believer!
Certain Southern foods just make you say “mmmm that’s some good eating!” and fried green tomatoes are one of them. I try to limit my fried food intake but sometimes you just need that crunchy, delicious fix that only hot oil can provide!
It had been so long since I’d made fried green tomatoes though. I called Grandma Barb (like always) to see if she had a favorite recipe. She always has several recipes for one dish and her response usually starts with “Why sure I do! ” Then she proceeds to tell me to add a dash of this and a pinch of that. What a blessing grandmas are right?
I decided to make mine a tad bit different because I’m such a coatings girl. My grandma Barb only uses cornmeal and a bit of flour for her coating, which I’m sure is the authentic Southern way, but I like to add a bit of panko for a thicker and “prettier” coating. I mean how pretty are these fried green tomatoes!
If you’ve never had fried green tomatoes before let me try to describe the taste. hmm…ok…they are a bit like Italy meets the South! Those fresh green tomatoes become all “creamy” (for lack of a better word because it’s not really creamy) and that bold tomato taste just shines through.
It’s like the taste of a fresh, homemade tomato pasta sauce. And when you pair it with that crunchy, hot fried coating that’s lightly seasoned it becomes….simply amazing!
What to serve with Southern Fried Green Tomatoes
I usually eat my fried green tomatoes as a snack, served with any kind of mayo-based dipping sauce like tartar sauce or shrimp sauce. Some people serve it as appetizers but it’s really the best when it’s piping hot. Growing up we had it as an occasional side dish with fish and grits.
I made this to RECIPE specs. Corn fritters are spot on. Make sure to use a real 14 c measure. Flatten seriously to 3.5 or 4 inches. One corn layer deep for the five minute per side. On my gas burner stove large burner cooked very well at medium. in a min stick pan. I did use olive oil (not EVO) instead of spray I liked the browning better I wiped out pan after batch two. For the salsa I tried after just one T of lime juice.I tested with fritter since corn is.so sweet. (Whoever said three ears thank you it was.perfect). I Added another. Then added another. Three was a bit too much. Added a pinch of sugar. thought if Iɽ I used two I would add a balsamic reduction drizzle but that is just fussy. My jalapeno was not very spicy I would add more to taste. I used roast option on my oven. I ignored tomaro and zucchini and focused on how brown the onions were roasted to my preference. Took about 40 minutes for a full level sheet pan. Husband said no changes once I served.
Great success. Made as instructed and came out really well. Had bacon on the side for a delicious brunch.
I've made the fritters with regular flour, corn flour and gluten free flour. All work well if the liquid is adjusted accordingly. Spice it up as you please, although my preference is for chilli sauce on the side. The salsa is delicious and goes with so many other dishes. It's a favourite go to and there are never any leftovers.
Loved this recipe! After making it the first time, I went back and reduced the cumin (I'm not a big fan) and used chili powder and garlic. It was fantastic! Raves from the guests. Another time I served them as a side dish and just spread butter over them. Again, big hit.
Great recipe! I am not a great fan of cumin so I went back and make the fritters with chili powder instead. Also, instead of the main dish, I made the Fritters as a vegetable side dish and just added butter. What a hit! I would Definitely make them again!
These were delicious. my 6 yr old son went from "I don't want these" to "can I have another one?" I followed others suggestions. roasted corn on grill, added som (not sure how much..somewhere Btwn 1/2 and 1 tsp) chile powder. Popped them in a warm oven on cookie sheet with foil and paper towel until ready to serve. Cooked the zucchini tomato succotash much longer, then layer down in platter, and set corn fritters on top. Super yum. Also 3 ears worth was spot on!
Made this for the first time. I followed the reviews, and added more spice and roasted the corn. The salsa turned out great. I had it in the oven much longer than the recipie suggest. I also used less flour and added one extra egg. Wonderful taste, we all loved it(:
Delicious. Made with a fresh tomato salsa with cilantro, red onion and lime juice, the entire thing came together in about 10 minutes.
This salsa was beautiful. To the fritters I added some extra spice and jalapenos, I also deep fried them, awesome. I can't wait until corn season comes back around.
Delicious and easy! I cooked the salsa veggies twice as long as recommended which helped with the soupiness others complained about. Fritters could take a bit more kick if that's your thing. I also roasted the fresh corn kernels with oil salt & pepper and this added flavor to the end product. Next time I'll roast the whole cob, husk and all, to get rid of the silks. I made ahead and reheated - it was fine, but the fritters taste much better fresh.
I brought these to a dinner tonight and they were a big hit. After reading the reviews, I added 1 tsp chili powder, 1 tsp cumin, dash cayenne, scant 1 tsp garlic powder, 2 TB chives (actually, scallion greens), zest of 1/2 lime and extra egg white to the corn mixture. I also broiled the corn (3 good-sized ears made exactly 2 cups) with some oil,cumin, S&P to add flavor to the corn. The zucchini/tomato mixture became a bit soupy, even though I increased the temperate to 450 and then to broil, but it still tasted really good. I added a bit more juice and zest from 1/2 lime to the salsa. We ate it at room temperature and it was surprisingly good. Next time I'm going to make it with chipotle aioli as a second option.
Ellen's Tested Quantity Recipes
Cold Champagne/ Wine buffet reception for 25 A buying guide. Chai spice tea Make your own quart of chai concentrate at a fraction of the cost of store-bought. Caffeine-free variation, too. Kung Fu Vegetarian Vegetable Soup Jamilla's Gazpacho An icy summer garden soup. Herb Teas Six different herb blends for aches, pains, and just plain tasty drinking. Great Crockpot Chutney Summer or winter, with abundant harvest or canned fruits, you can make a terrific condiment for your curry or roast. Crockpot Cranberry Relish If it's poultry or tofu roast you are preparing, try this autumn favorite. Sweet Brown Pickle (Branston Pickle) A crunchy, spicy vegetable pickle dresses up a plain sandwich or any cheese plate. Biscotti Baking Binge and a Collection of Biscotti-internet recipes and history Meatballs, pasta and trimmings for 25 people. Add your own favorite sauce recipe. Whether you go Italian or Swedish, everybody can enjoy this easy meal. Easy souffle for 25 people The original used canned soup, so is not for the meticulous. This adaptation is easy and untemperamental, using up lots of chopped cooked vegetables. It is a great hit with the diners.
Baked macaroni and cheese for many with a quick and simple cheese sauce. Classic Baked Mac and CheeseThe rich golden, crunchy-topped dish of our dreams and memories.
Fast baked apples have traditional flavor, but are practical for a group. Rice or tapioca custard pudding Nourishing dessert, good for breakfast, too. Ellen's Really good bread pudding Zoe's Hummus: 60 servings Rich Baked Oatmeal for 50 is an overnight recipe for a delicious, protein-fortified breakfast. Freezer or Crockpot Lasagna beef, chicken or meatless variations, this recipe uses uncooked lasagna noodles. Freezable, holdable Mashed Potatoes for 25 With this unique recipe, top a frozen shepards' pie, delight a Thanksgiving crowd, or serve with the upside down chickens below. Roast Chicken Melee when chickens are on sale, roast six at a time! 24 servings, plus the BEST chicken soup. 24 Gardenburgers a clone recipe and a higher nutrition adaptation. These freeze very conveniently. Baked Yellow Squash Casserole for 24 as served all over the South and in a famous Southern Diner. Freezes beautifully for (OAMC) once a month cooking. Squash and Pasta Bake for 24 when you need a serious side dish or a good vegetarian main dish. Freezing precooked meat bases allows for quick preparation of large meals. Lower cholesterol in ground beef dishes! Cocoa and Rich Hot Chocolate Drinks for winter mornings and cookie feasts. Buttermilk Angel Biscuits Easy, tender, versatile biscuits, dumplings, flatbread and much more. Refrigerate until needed. Freezable Crusts and Apple Filling for 10 pies new Buttermilk Bran muffins new Make 4 dozen at once or refrigerate the batter up to 6 weeks variations with REAL bran instead of expensive bran cereals- less sugar, more fruit! Great Whole Grain Pancake Mix Homemade Deluxe Multigrain Buttermilk Batch Pancake and Waffle Mix Recipe.
Freeze in batches, use for family feasts or wedding dinners.
Thrifty Entrees for 50-100
Great for free food events, these are tasty but inexpensive dishes- family or camp food, not wedding reception food.
Side dishes for 50-100- salads, rice, veggies
Professional Recipes for 50-100
Here are some flavor-improved basic food service recipes which will help you learn to move back and forth between weights and the more traditional measures.
Baked French Toast Lots of breakfast, no frying a basic recipe. Requires overnight refrigeration before baking. topping recipe added Low Fat Oatmeal Muffin Squares One secret to quantity cooking is to translate a favorite recipe to an easier-to-prepare form. A recipe for six muffins is great baked in a 10" pie pan and cut into wedges. A recipe for 50 muffins can make two great pans of breakfast squares. Vegetable Lasagna Basic quantities: one noodle per person, and go on from there. Turkey or Tofu Rotini with Cheese A simple, kid-pleasing comfort food with a vegetarian variation. Broccoli or Carrot Salad Peanut Butter Bars Peanut Butter Glaze for the peanut butter bars! Indian Pudding Cornmeal and molasses or honey, slowbaked into an exceptional dessert. Spoonbread A light, tasty cornmeal souffle, perfect for a vegetable plate or Sunday dinner. Southern Dressing or Stuffing Enriched with bell pepper, hard-cooked eggs and golden seasoning vegetables, this makes a satisfying and delectable dish. With a great gravy, it can be a fine main dish for a luncheon. Southwestern Breakfast Bake A Southwestern flavor in a quiche-like filling with a crispy potato crust, for breakfast, brunch or lunch.
Quantity Cooking For Groups and Occasions- Links
Access through the Armed Forces Quartermaster service Recipe Search offers a search device for over 1300 standardized recipes for 100 people. There is also a list of all the recipe and guideline titles includes a complete introduction to quantity cooking equipment, recipes, and techniques. You must have the Adobe Acrobat Reader plug-in for your browser to use the recipes at the Armed Forces site. Volumes for pans, cake pan sizes and many other how to's on pan measurements. Food yields pounds to cups and back.
Budgeting and Planning for Large Groups and Events
The BIG Question? Do you REALLY want to cook for 100-200-300? Thinking about Self-catering your wedding? Or running any really big food event? Read this first! Quantities to serve 100: Entrees, salads, vegetables, sandwiches, starches and grains. Salad Bars for 100 an article on planning and tables for various items. Beverages and miscellaneous for 100 Individual Items Needed for 25 servings Remember "25 servings" feeds about 20 people! A few notes on Budgeting costs and Estimating Weekly Food for Large Groups When it is a long term project and not a party, you need a different quantities and a different approach! From the Plan to the Pan and on to the table. Cooking up your big party. In progress. Sunny Side UP! Planning breakfast for 100 I love BRUNCH for 100- a complete plan. Cheesy potatoes, Amazing maple date strata and more. Dessert planning tables and cake layer portion plans. a LOT OF CHILI also cornbread, horse radish pickles, and chat. Spaghetti, lotsa pasta Large BBQ's, picnics, and brisket, with entree planning and grilling info and quantities for BBQ, Lazy-Q and even Pseudo-Q (oven-based, BBQ "style"). TexMex Fiesta-Fiesta Taco Fiesta, Spanish Rice, Spinach Enchiladas, Creamy Bean Burritos and other popular items for 100 or more. Fajitas for Four or a hundred Quantity guide, recipes, menus, cooking tips Baked Potato Bar for 100- a worksheet for toppings and basic potato-baking directions. How to cook and hold. Tips and guidelines for setting up self service Food Bars and buffets Quantities for Appetizers, cheese and party trays for many How to prepare large Vegetable trays and salads Deviled Eggs, Hot Wings and other appetizers for large gatherings Fruit platters and fruit salads for your party Tea in the afternoon history of tea, with how to make tea for your party. Tea sandwiches all kinds Cheese and Wine party recipes for cheese logs and dips, shopping notes and other tidbits for these friendly, simple parties. --> Picnics and Big Sandwich events planning guide, bulk recipes and quantity tables. Chocolate Fountains Set up, clean up, cautions, and quantities. Punches and Party Drinks A few of my creations. Ice Cream Socials, Affogato and Sundae Bars A dessert reception is a lovely after-wedding event or party. Here's how.
Salads that Hold Moroccan Couscous Salad, Next Day Many Layer Salad, Greek Salad for 100, new for 2009 Ellen's Kitchen Revamped Asian Noodle Salad Baked Desserts and Plain Cakes Cheesy Apple Crisp, Yellow Cake from scratch with Brown sugar frosting, Date Bars or B'Nana Custard Bars, Rozky- Traditional Slovak Raisin Pastries
Quantity Cooking In The Home Kitchen
Once A Month Cooking (OAMC), Freezer Cooking or Megacooking Ellen's Kitchen OAMC Recipe Index and links. The OAMC Novice read this first, before you start OAMC. Freezing Casseroles for OAMC with Pan Exchange Table What you need to know to freeze- and reheat- your own recipes successfully. Freeze these potatoes! Heard you can't freeze potatoes? Try freezable Hashbrown Breakfast and other potato tricks. Freezer sauces and salsas new Make these for your freezer burritos or enchiladas. One person OAMC plan. new --> An OAMC Plan for a 10 person soy vegetarian household new with shopping list, prep, and recipes. Beef chunk and ground beef preps for OAMC cooking. OAMC for Singles and Pairs new OAMC for singles and pairs improves nutrition, increases variety, reduces food costs for small households, too. new -->Coming in March, breakfast burritos, quiches, muffins and other choices. Your freezer is healthier and cheaper than any drive in window! Freezable Burritos Freezable Quiches new from classic Quiche Lorraine to Breakfast Pizza. --> Entree Exchange Club Freeze it, exchange it or throw a big party once you learn quantity cooking you have a lot of options. OAMC Techniques and Tips Some spices and flavoring don't freeze well. Look here for wrapping tips and other hints for OAMC. Help translating cups to pounds for your shopping list Quantity cooking and OAMC: two variations on the same theme. Once a month cooking notes and OAMC links- a work in progress
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