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Post by countrygrl112 on Dec 1, 2014 10:50:36 GMT -5
Please post recipes with a large number of servings here.
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Post by countrygrl112 on Dec 1, 2014 10:51:53 GMT -5
Hamburger Gravy by EightisEnuf
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This recipe is one that you have to "eyeball" and pray it fills them up. To feed my family we use 2 lbs of ground beef and a large can of cream of mushroom soup.
Ingredients
Ground beef
Chopped onion
Cream of Mushroom soup
Milk
Kitchen Bouquet
Brown ground beef with chopped onion until well done. Drain meat. While meat is draining combine soup and milk to make a gravy. Add about a tablespoon (or more if needed) of Kitchen Bouquet to make gravy brown. Add meat to gravy. Serve over mashed potatoes, rice, noodles or toast.
You can also add sour cream to make it more of a Stroganoff.
Beth
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Post by countrygrl112 on Dec 1, 2014 10:52:45 GMT -5
Enchiladas Family Style by EightisEnuf
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Love Enchiladas but don't want to roll a million to feed the army? Once again my beloved MIL comes to the rescue with a recipe to feed a large family. (She had 8 children, 5 boys and 3 girls)
Ingredients
Ground beef, shredded chicken or shredded beef (great to use up leftover meat)
Enchilada sauce (canned works great)
Shredded Montery Jack and Cheddar cheese
Corn Tortillas
Brown beef or cook and shred chicken. Drain meat and then add enough sauce to coat meat. Next pour more sauce into a pie plate or round cake pan to use to dip tortillas into. Pour a small amount of sauce into a large casserole pan.
Now dip tortillas (one at a time) into the sauce. Place a layer of saucey tortillas into casserole dish. Next add a layer of meat and then add a layer of shredded cheese. Repeat layering just like a lasagna.
These are best if you can put them covered into the fridge over night. Bake at 350 until heated through. About 45 minutes to an hour.
We add olives or chopped chilis sometimes. Serve with beans and rice.
Beth
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Post by countrygrl112 on Dec 1, 2014 11:07:44 GMT -5
Rootbeer Chicken by EightisEnuf
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Yes you read that right, I said rootbeer chicken.
Once again, no amounts but you just judge by how many you are feeding.
Ingredients
Chicken pieces
BBQ sauce
1 cup rootbeer
Put chicken in Crockpot. Cover with bbq sauce. Add rootbeer. Cover and cook on low until chicken is done, about 4 hours or on high about 2 - 2 1/2 hours.
Serve as a main dish with rice. Shred the meat and mix with sauce for sandwiches. Shredded over rice or noodles. or whatever sounds good to your family.
We like to use thighs for this because they stay moist. We have used boneless skinless breasts, just cook less time.
Beth
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Post by countrygrl112 on Dec 1, 2014 11:09:03 GMT -5
Fried Rice by EightisEnuf
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We use this recipe to use up left over rice and left over bits of ham or chicken. If I know that we are going to serve this for dinner then I make rice in the morning and put it into the fridge until the evening.
Ingredients
Rice
Chopped garlic
Oil
Diced carrots and onions
Frozen peas
Diced ham or small pieces of chicken
Soy sauce
Scrambled eggs
In large skillet pour in enough oil to saute onion, garlic and carrots. Saute veggies. Add rice and stir til heated through. If you need more oil add it about a tablespoon at a time to keep rice from sticking. Add meat and continue stirring. Add soy sauce to taste. Rice will turn light brown with the soy sauce. At this point you can move the rice aside and scramble the egg sin the same pan or scramble the eggs in another pan and then add to the rice. I use about 6 eggs. You can add more or use less to suit your family.
I serve this with "popcorn chicken" and sweet and sour sauce.
You can also purchase fortune cookies at the grocers and have a inexpensive homemade chinese meal.
Beth
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Post by countrygrl112 on Dec 1, 2014 11:09:40 GMT -5
BBQ Brisket by EightisEnuf
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Ingredients
4 lb Brisket
Heinz 57 sauce
1 can Beef broth
Chopped Garlic
Old Hickory Smoked Salt
Poke/stab the brisket. Rub with garlic on both sides. Sprinkle generously with smoked salt. Place brisket into a "zipper" baggie. Pour one bottle of Heinz 57 and one can of beef broth into baggie. Seal baggie and put into the fridge for 2 days. Turn baggie over several times during the 2 days to evenly marinate meat.
Remove meat and grill over or to the side of "low" coals for 1 1/2 to up to 4 hours. Or, roast in a "slow" oven (300 degrees) for 2 1/2 hours. Baste with oil and lemon juice while grilling. While meat is cooking, pour marinade into a pan and bring to a boil. Add a bottle of "sweet" bbq sauce and simmer for about 20 minutes. Serve on the side not over the meat.
Beth
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Post by countrygrl112 on Dec 1, 2014 11:10:07 GMT -5
Smoked Sausage and Potatoes by EightisEnuf
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Ingredients
Smoked sausage
Potatoes
Garlic Powder
Seasoned Salt
1/4 cup to 1/2 cup water
Peel (optional) and slice potatoes in some what uniform size. Cut smoked sausage into bite sized chunks. Layer potatoes and sausage, in a casserole dish, topping with seasonings before topping with next layer. Add water to prevent sticking. Cover and bake until potatoes are tender.
In a pinch I use a bag or southern style (cubed) hashbrowns. Serve with salad and (lizard free) greenbeans.
Beth
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Post by countrygrl112 on Dec 1, 2014 11:10:37 GMT -5
Chicken Mozzarella by EightisEnuf
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Ingredients
Boneless Chicken Breasts
1 cup Grated Mozzarella Cheese
Italian Bread crumbs
Garlic Powder
Season Salt
Oregeno
Basil
Eggs
Milk
Oil
Rinse chicken. Beat eggs and milk together. Combine cheese, bread crumbs and seasonings (I do this by smell, if it smells good then it's right. Don't be stingy with the seasonings ). Heat oil in large skillet.
Roll chicken over in the egg mixture. Coat chicken with bread crumb mixture. Place chicken in skillet and brown on both sides. Remove chicken and put on a baking pan. Bake chicken in 350 degree oven until done (about 30-45 mintues). When done, top each breast with a slice of Mozzarella and a spoonfull of marinara sauce.
Serve with spaghetti and marinara sauce and a yummy loaf of garlic bread. don't forget the grated parmisan cheese!
Beth
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Post by countrygrl112 on Dec 1, 2014 11:11:02 GMT -5
Chili by Ericanaysha
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makes 8 to 10 servings
1 lb ground beef
1 med onion, diced
1 sm green pepper, diced
2 cans diced tomatoes
1 can whole tomatos
cumin
1 tbsp chilli powder
1 can chilli beans
1 can black beans
1 can kidney beans
1 package chilli seasoning mix
2 cups chopped celery
Brown the meat and drain, set aside. Saute onion, g pepper, and tomatoes. Add seasonings and cook for eight mins. Transfer to crock pot. Add the meat, beans, and celery. Cook for four hours on low.
I like to put fritos in a bowl and top with the chilli, chesse, sour cream, and green onions.
YUM!
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