How about we do a thread on our "feed a crowd" favorites?

Stupidly Simple Roasted Garlic and Pineapple Tri Tip Marinade

I make tri-tip/this a lot for cookouts in the summer:

Stupidly Simple Roasted Garlic and Pineapple Tri Tip Marinade

Makes enough for 2 Tri-Tips

1 large bottle (20 oz) Kikkoman Roasted Garlic Teriyaki Sauce
1 large can (48 oz) Pineapple Juice
2 bunches of cilantro

Mix all ingredients. Marinate Tri-Tip at least 5 hours, but overnight is best. (I usually cut it up into "steak" portion sizes first.) Reserve leftover marinade. Grill Tri-Tip. While meat is grilling, remove cilantro from reserved marinade and boil for 5 minutes on stovetop.

When meat is done serve excess boiled marinade as dipping sauce.

http://eat.at/swap/forum26/1_Stupidly_Simple_Roasted_Garlic_and_Pineapple_Tri_Tip_Marinade

 
Quick and Easy Green Chile Chicken Enchilada Casserole

Mom made the best red sauce enchiladas and it was her signature feed a crowd dish, but alas I never got her recipe. I have done this quick and super easy dish a few times. It's a great make ahead.

Quick and Easy Green Chile Chicken Enchilada Casserole
Prep 30 m Cook 1 h 30 m Ready In 2 h

If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Ingredients

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half

1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.

With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.

Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce

Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

http://allrecipes.com/recipe/44989/quick-and-easy-green-chile-chicken-enchilada-casserole/print/?recipeType=Recipe&servings=8

 
Have to agree on it being hard to beat but if you don't do it in the oven there ain't no crusty

crust which is SO delicious. Still only one pot to clean up also. ;o)
When I get pork butt on sale ($1 -$1.19/lb.) the cost of an entire BBQ dinner for say 40 people is about one dollar per person!!

 
Anyone have a *bacon* favorite for our next work luncheon?I'm keeping this sucker to $10

Of course, I already have the BOGO package of bacon in the freezer, so that's not counting toward the $10 limit.

I was thinking of spaghetti alla carbonara: precook the pasta at home to al dente, pre-sauté the bacon and onions at home, bring it all into work and put it together last minute using a tabletop induction plate.

It's an Iron Chef cook-off and I want to get the bonus *hot sizzling bacon* aroma points. Also, everyone will be expecting a dessert from me.

 
Fried green tomato BLTs? Even fried red (winter) tomatoes will work.A place here is

using fried pork belly to make their BLT!! How good is THAT!
Is the $10 for everything to serve how many?
Cooking bacon aroma is real points scored!!
Another idea to feed a crowd is half hour chicken gumbo. You could do that for $10 but no bacon cooking.

 
Sally, I love the traditional method and the vinegar sauce is perfect.....

I know this would be considered an entire meal (by some) especially on a bun and with the added rice and beans. I always like to serve a salad with food like this. Have you any preference to the type of salad? Maybe a coleslaw?

 
*Bacon* is a req'd ingredient for the Iron Chef luncheon. I actually thought of a BLT first

but don't think it has enough *wow* appeal to win the competition, even if it showcases bacon.

The dish can cost whatever you want to spend, BUT...if you don't bring in a dish, you have to pay $10 to eat. For years I spent $30-$50 making special dishes for these $10 luncheons.

Yes, I **AM** a slow learner.

So now I'm giving myself financial limits while still making a portion large enough for 6-8 people. We have 24 folks here, but 10 people have already signed up to compete.

 
Nope, I like a vinegar dressing, sometimes I use mayo, along with a tad sugar and apple cider

vinegar, cause that is the way my mom made it.

 
The pork belly could be the 'wow' factor. And you could make a "bloat" (blt with avacado and onion)

or just "blat" (avacado).
Do the bacon brown sugar and put it on a good grilled cheese?

Pork belly steamed buns? With kimchi?

Fettucine alfredo with bacon or pancetta? A LOT of bacon so it comes through.

 
I don't know if these Bacon Pork Pops on Lemongrass Sticks would

work but they are really good and the bacon really does stand out. Not sure why but it really does. And they look pretty nice on the lemongrass. I can't seem to be able to get the photo on here but you can see them at the link.

Bacon Pork Pops on Lemongrass Sticks
Food Network Magazine
Yield: 12 pops

1/2 pound thin-cut bacon, minced
1 pound ground pork butt
2 cloves garlic, grated
1 tablespoon minced fresh cilantro
1 teaspoon grated peeled ginger
1 teaspoon sugar
2 tablespoons soy sauce
Kosher salt and freshly ground pepper
4 stalks lemongrass, cut into twelve 4-inch sticks
Sweet chili sauce, for dipping

Preheat the broiler. Lightly mix the bacon, ground pork, garlic, cilantro, ginger, sugar and soy sauce in a large bowl and season with salt and pepper.

Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle.

Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side. Serve with sweet chili sauce.

http://www.foodnetwork.com/recipes/bacon-pork-pops-on-lemongrass-sticks-recipe.html

 
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