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Need ideas for a church potluck, Need to feed at least 20. Main dish type of meal TIA
- Thread starter brooksie
- Start date
Here's a thread on Mexican casseroles >>
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=108414
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=108414
How about pulled pork bbq sandwiches?
I particularly LOVE Steve2's recipes - the sweet potato biscuits are to die for and compliments the bbq pork perfectly!
http://eat.at/swap/forum28/137_Rec__Pulled_Pork_&_Sweet_Potato_Biscuits
I particularly LOVE Steve2's recipes - the sweet potato biscuits are to die for and compliments the bbq pork perfectly!
http://eat.at/swap/forum28/137_Rec__Pulled_Pork_&_Sweet_Potato_Biscuits
One of my favorite - Green Chile Chicken Enchiladas
Pretty fast and easy:
Green Chile Chicken Enchiladas
Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.
1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream
1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)
Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)
CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g
Sunset, SEPTEMBER 2007
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654751
Pretty fast and easy:
Green Chile Chicken Enchiladas
Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.
1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream
1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)
Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)
CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g
Sunset, SEPTEMBER 2007
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654751
Creamy Baked Beefaroni from Olga - I've made this for my church group - went over big!
Creamy Baked Beefaroni
Serves 4-6 (BIG servings)
1 lb penne
1 tsp vegetable oil
1 cup chopped onions
2 tsp minced fresh garlic
12 oz extra lean ground beef
1 3/4 cups tomato-based pasta sauce
1/2 cup beef stock or chicken stock
1/4 cup all-purpose flour
2 cups milk
1 3/4 cups beef stock or chicken stock
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Preheat oven to 450 degrees Fahrenheit. Spray a 13-by-9-inch glass baking dish with cooking oil.
Bring a large pot of water to a boil and cook the penne for eight to 10 minutes or until tender but firm. Drain.
Heat the oil in a non-stick saucepan over medium heat. Add the onions and garlic and sauté until softened, which takes about four minutes.
Stir in the beef and cook, stirring to break up the meat, until no longer pink, which takes about four minutes.
Stir in the tomato pasta sauce and 1/2 cup stock. Cover and cook for 10 minutes, or until thickened. Set aside.
Whisk the flour, milk and 1 3/4 cup stock in a non-stick saucepan until smooth.
Place over medium heat and cook until the mixture begins to boil. Reduce the heat to low and continue to cook, stirring occasionally, for five minutes or until thickened.
Stir in the cheddar cheese. Remove from heat.
Stir the cheese sauce into the meat sauce.
Toss the pasta with the sauce. Pour into the prepared baking dish. Sprinkle with the mozzarella and Parmesan cheeses.
Bake in the centre of the oven for 10 minutes, until bubbly.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=80959
Creamy Baked Beefaroni
Serves 4-6 (BIG servings)
1 lb penne
1 tsp vegetable oil
1 cup chopped onions
2 tsp minced fresh garlic
12 oz extra lean ground beef
1 3/4 cups tomato-based pasta sauce
1/2 cup beef stock or chicken stock
1/4 cup all-purpose flour
2 cups milk
1 3/4 cups beef stock or chicken stock
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
Preheat oven to 450 degrees Fahrenheit. Spray a 13-by-9-inch glass baking dish with cooking oil.
Bring a large pot of water to a boil and cook the penne for eight to 10 minutes or until tender but firm. Drain.
Heat the oil in a non-stick saucepan over medium heat. Add the onions and garlic and sauté until softened, which takes about four minutes.
Stir in the beef and cook, stirring to break up the meat, until no longer pink, which takes about four minutes.
Stir in the tomato pasta sauce and 1/2 cup stock. Cover and cook for 10 minutes, or until thickened. Set aside.
Whisk the flour, milk and 1 3/4 cup stock in a non-stick saucepan until smooth.
Place over medium heat and cook until the mixture begins to boil. Reduce the heat to low and continue to cook, stirring occasionally, for five minutes or until thickened.
Stir in the cheddar cheese. Remove from heat.
Stir the cheese sauce into the meat sauce.
Toss the pasta with the sauce. Pour into the prepared baking dish. Sprinkle with the mozzarella and Parmesan cheeses.
Bake in the centre of the oven for 10 minutes, until bubbly.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=80959
michael-in-phoenix
Well-known member
I just made stuffed shells two nights ago. Very basic, simple recipe. My boys always...
...*inhale* stuffed shells.
This was no exception.
Michael
...*inhale* stuffed shells.
This was no exception.
Michael
colleenmomof2
Well-known member
Hey, how do you make your "basic" stuffed shells?
I have ricotta and the big shell noodles but am uninspired - my basic is just not that good. I'd really like to make stuffed shells that are "inhaled!" ;o) Colleen
I have ricotta and the big shell noodles but am uninspired - my basic is just not that good. I'd really like to make stuffed shells that are "inhaled!" ;o) Colleen
colleenmomof2
Well-known member
Gretchens pulled pork lots of it and sooo easy
I use fatty Western ribs or country ribs (on sale), coat them in brown sugar and black pepper, stack them tightly packed, fat-side-up, in a large roaster, leave them on the counter for 1-2 hours, put them uncovered into a 225 degree oven at 11 pm and leave them cooking overnight for 8 hours. Once they've cooled a bit, I drain off the juice (and save it), scoop off some of the big pieces of fat and pull the meat into shreds with 2 forks. Ahhh, breakfast!
My cole slaw is the perfect topping along with Sonny's BBQ sauce (you can get a huge bottle at Sam's Club if you live in the south)! Serve potato salad and baked beans spiked with pulled pork on the side.
Colleen's Favorite Cole Slaw
I usually make a half batch of sauce and add the slaw veggies right before serving.
1 cup mayo (not Miracle Whip)
2 Tbs granulated sugar
2 Tbs. cider vinegar
1 scant tsp. yellow prepared mustard
1 tsp. celery seed
In a medium bowl, mix ingredients together. Stir in shredded cabbage/carrot until correct mix of shreds and sauce. Serve immediately - sauce will thin out as it stands.
http://eat.at/swap/forum/index.php?action=display&forumid=15&msgid=14
I use fatty Western ribs or country ribs (on sale), coat them in brown sugar and black pepper, stack them tightly packed, fat-side-up, in a large roaster, leave them on the counter for 1-2 hours, put them uncovered into a 225 degree oven at 11 pm and leave them cooking overnight for 8 hours. Once they've cooled a bit, I drain off the juice (and save it), scoop off some of the big pieces of fat and pull the meat into shreds with 2 forks. Ahhh, breakfast!
My cole slaw is the perfect topping along with Sonny's BBQ sauce (you can get a huge bottle at Sam's Club if you live in the south)! Serve potato salad and baked beans spiked with pulled pork on the side.
Colleen's Favorite Cole Slaw
I usually make a half batch of sauce and add the slaw veggies right before serving.
1 cup mayo (not Miracle Whip)
2 Tbs granulated sugar
2 Tbs. cider vinegar
1 scant tsp. yellow prepared mustard
1 tsp. celery seed
In a medium bowl, mix ingredients together. Stir in shredded cabbage/carrot until correct mix of shreds and sauce. Serve immediately - sauce will thin out as it stands.
http://eat.at/swap/forum/index.php?action=display&forumid=15&msgid=14
Elenor, you've got me craving cabbage rolls now. Do you
have a recipe you could share? Lost my favorite recipe in a computer crash about 5 years ago and still haven't found a recipe I like...some are too sweet, some not sweet enough, and some just don't seem quite right for other reasons. I'm on a hunt to find one I like.
have a recipe you could share? Lost my favorite recipe in a computer crash about 5 years ago and still haven't found a recipe I like...some are too sweet, some not sweet enough, and some just don't seem quite right for other reasons. I'm on a hunt to find one I like.