Search results
Recipes For A Crowd Of 30 - Yahoo Recipe Search
Taste of HomeThese golden baked croquettes are a fun and different way to serve chicken to a crowd. My husband and I are hosts at a mission house where we cook for groups of 30 or more each week. this recipe is a favorite with guests. -Fran Wolfley St. Mary, JamaicaYummlyThis baked brie in puff pastry is deceptively easy, yet sure to impress your party guests. It's the hit of any cheese board—perfect to enjoy throughout the holiday season. It's decadent, rich, creamy, and marries sweet and savory flavors into a nice, neat flaky package. Sweet jam and spicy chilies, combined with melted brie ooze out of the buttery pastry, making it an elegant appetizer for Christmas dinner, and it's shareable enough for a big crowd. The total time to make this pastry-wrapped brie is less than an hour, with a cook time of about 20 minutes. You can make this easy appetizer in just a few simple steps. You can also prepare it ahead of time for stress-free entertaining — the pastry can be refrigerated for up to a day. If you opt to use frozen puff pastry sheets, you'll need to thaw it first. Thaw the pastry at room temperature for at least than 40 minutes before proceeding with the recipe. ## Why Brie Cheese? While you could use any variety of cheese, there's something special about brie cheese. Its rich and tangy flavor, combined with that creamy consistency is perfect for this recipe. It's also convenient because it typically comes in rounds or wedges, which make it easy to fold up into a puff pastry pocket. Its mild taste also lends itself well to using other ingredients, such as jam, spices, herbs, fruit, or anything else you'd like to add. ## Should You Remove The Rind Off The Brie Before Baking? Contrary to what many think, the rind is definitely edible and actually tastes great when it's warm! In this recipe, it also helps keep the cheese in place while baking. ## Recipe Tips _Use a pie plate:_ Baking and serving the brie in a pie plate helps contain the melted cheese and can make it easier to scoop up bites. _Substitute pastry with pie dough:_ Pie dough is a great alternative to puff pastry here. _Make it ahead of time:_ You can refrigerate the pastry for up to a day before baking and serving it. To make sure it bakes well and retains its moisture, it will help to brush it with water or egg before baking. _Let it cool:_ Give the pastry at least five minutes to cool off after you pull it out of the oven before serving it. ## Variations Customize your recipe with one of these additions. _Cranberry sauce:_ Cranberry and brie are a match made in heaven. If you have any leftover from the holidays, toss it on top of the brie here. _Chopped nuts:_ Top your brie with a few spoonfuls of chopped up almonds, pecans, or walnuts for a satisfying crunch. _Baked apples:_ Cut up some baking apples and cook them slowly with butter, and if you like, brown sugar, until they’re soft, then put them on top of the brie. If you want it sweeter, you can also drizzle honey on top. _Caramelized onions:_ slowly caramelize one small onion over low heat until very brown, soft, and sweet-tasting. Feel free to stir in a bit of balsamic vinegar, then serve over the brie. _Dried fruit:_ Sprinkle dried cranberries or figs over the top of your pastry. _Pepper jelly:_ Instead of the jam and chile combination, you could alternatively use a savory and sweet pepper jelly. _Roasted garlic:_ For a savory combo, top your brie with roasted garlic. Roast two heads of garlic then squeeze the bulbs over the cheese until the individual cloves come out before wrapping with pastry. _Caramelized onions:_ Slowly caramelize an onion over low heat until it’s soft, then place them on top of the brie. _Dried herbs:_ Rosemary, basil, or thyme would all make wonderful additions to this recipe. ## Make It Mini If you'd like mini, finger food versions of this puff pastry you can purchase smaller, 1 oz. brie wheels. Simply cut your puff pastry dough into 3-inch x 3-inch squares with a sharp knife, then wrap each brie wheel as you would for a big wheel. Bake at 400°F for 25 to 30 minutes, cool before serving. ## What To Serve With Your Baked Brie Accompany this show-stopping cheese pastry with crackers, apple slices, pears or crostini. Make sure whatever you use is hardy enough to scoop up the cheese. Something like rice thins may break easily when cutting through the pastry.YummlyAt Thanksgiving and Christmas, millions of families around the world gather around baked ham. But you don't have to wait for a special occasion. Baked ham is ideal, anytime you need to feed a crowd. And, if you're looking to impress, our baked ham with mojo sauce recipe won't let you down. _What is a baked ham?_ Ham refers to any slice of pork from a pig's back leg. A whole ham is the entire limb – from the hip to the knee. Most supermarket hams have been preserved and cooked. So, in preparing a baked ham, you're not cooking it, but infusing it with all-important flavor and heat. _What kind of baked ham should you buy?_ There's more than one kind of baked ham. For maximum flavor, go for a bone-in whole ham. If you're nervous about the complications of carving, choose a spiral-cut ham, which comes pre-sliced. Even easier to carve than a spiral ham is a boneless ham, but it's significantly less flavorful. Plus, once you've eaten a bone-in whole ham, you can use the bone for soup! Whole hams are preserved in one of two ways: wet-curing or dry-curing. The typical commercial ham – known as “city ham” – is wet-cured, which means it's been injected with brine. Less common is “country ham”, which is dry-cured. This process, which originated in France over 2,000 years ago, involves salting the ham, before hanging it to dry – for months or even years! Country hams are tastier than city hams, but they're also more expensive. _How big should your baked ham be?_ Too much baked ham is better than not enough. After all, you can easily add the leftover ham to sandwiches, pastas, pizzas and breakfasts. As a rule of thumb, for each guest, buy 3/4 to one pound of bone-in ham or 1/2 pound of boneless ham. In other words, to feed twenty people, you need 15-20 pounds of bone-in baked ham or 10 pounds of boneless baked ham. Just be sure that whatever you buy can fit in your roasting pan or baking dish. _How do you prepare baked ham?_ There's a cornucopia of baked ham recipes to try, including our mouthwatering baked ham with mojo sauce. Whichever you decide upon, preparation begins with scoring. Using a sharp knife, make diagonal cuts across the baked ham, creating a diamond pattern. The cuts should be an inch apart and 1/8 inch deep. Scoring a baked ham not only looks good, it also intensifies flavor, by allowing the glaze to seep into the meat. _How long does it take to cook baked ham?_ Cooking time varies, depending on size. Generally, for each pound of weight, the ham should spend 10 minutes in the oven. For a 15-pound baked ham, that's 150 minutes – or 2 ½ hours. But don't leave it to guesswork. After two hours, place a thermometer into the thickest section: If it reads 140º F internal temperature, your baked ham is ready; if not, it needs more time. Be sure to pre-heat the oven to 350ºF. _How do you keep a baked ham from becoming dry?_ Most baked ham recipes involve two elements: liquid (usually wine, stock or sauce) and glaze. To prevent dryness and keep the ham juicy, baste every 15-20 minutes, and, to prevent burning, don't glaze until 15-30 minutes before the baked ham is due to come out of the oven. _More baked ham recipes_ Most baked ham glazes include a sweet liquid, such as honey or maple syrup, and spices. Two of our most popular are here: [Honey Glazed Ham](https://www.yummly.com/recipe/Honey-Glazed-Ham-513530) [Glazed Easter Ham](https://www.yummly.com/recipe/Glazed-easter-ham-352702) This second one features a creative brown sugar glaze made up of not just brown sugar, but also mustard, Dr Pepper and apple cider vinegar, among other ingredients. Looking for side dishes? Try these: [Perfect Potatoes Au Gratin](https://www.yummly.com/recipe/Perfect-Potatoes-au-Gratin-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41289) [Cheesy Baked Asparagus](https://www.yummly.com/recipe/Cheesy-Baked-Asparagus-1441599) [Deviled Egg Salad](https://www.yummly.com/recipe/Deviled-egg-salad-302525).AllrecipesThis gorgeous pumpkin creation will make your step sisters turn green with envy. It's chock full of seasonal veggies and will feed a hungry crowd at any holiday table. The Cinderella pumpkin is a variety that is flattened and deeply ribbed. They usually grow 25 to 30 lbs. Mine was more like ten pounds and it was still wider than a cookie sheet. I think the recipe would be quite doable with several small pumpkins like the sugar ones, for individual servings or for a smaller group. I prepared the veggie filling prior to filling the pumpkin.Food52My gram, who just passed days before her 97th birthday (and still sharp as a tack to the end!) used to make these for me as a snack when I was a child. I would eat them with my fingers, wincing with the bite of vinegar (but loving it), much like my daughter eats these today. Gram’s Fake Pickles January 30th, 2012 § Leave a Comment 20120130-115157.jpg My gram, who just passed days before her 97th birthday (and still sharp as a tack to the end!) used to make these for me as a snack when I was a child. I would eat them with my fingers, wincing with the bite of vinegar (but loving it), much like my daughter eats these today. 20120130-115214.jpg Three ingredients, 5 minutes, and you’ve got a great afternoon snack or snappy stand-in for a green salad on a harried week night. This recipe can be doubled or tripled, depending on the crowd.Food.comA delicious pork chop dish sweetened with apples and cinnamon. It has a bed of caramelized onions and it is delicious. I got this from some recipe cards called Great Meals in Under 30 minutes. My family devours this everytime. It is great with some roasted potatoes. One suggestion, use the largest skillet you have. I use a big cast iron skillet and it is still crowded. I have tried subbing peaches for the apples and liked it, but not as well.
