Can we do a favorite "feed a crowd? recipe thread

[sissym]

Dec 30, 2016 14:31:22 GMT -5 @fairazzbueller said:

Dec 30, 2016 14:06:56 GMT -5 fewermartinis said:

I think you could do the whole 16 oz. I have never seen prpperoncini in a can, only a jar.

I meant jar. So, I'm not a big pepper person. Take it peperoncinis are not very hot. Right?

PEPPERONCINI

Pronunciation: [pep-per-awn-CHEE-nee]



Also called Tuscan peppers, these thin, 2- to 3-inch-long chiles have a bright red, wrinkled skin. They have a slightly sweet flavor that can range from medium to medium-hot. Pepperoncini are most often sold pickled and used as part of an antipasto.



Read more at: www.foodterms.com/encyclopedia/pepperoncini/index.html?oc=linkback

[PamInPGH (virtualweightloser)]

Dec 30, 2016 12:15:23 GMT -5 akb19 said:

Nobody has mentioned a Taco Bar?

Beat me to it. I serve both ground turkey or chicken breast for those who don't want the ground meat. So many toppings - just open jars and cans and voila!

[weaserdog]

sloppy joes and a big bowl of pasta salad

[celtickat]

Save. Now I feel like cooking!

[fewermartinis]

@fairazzbueller, they are more vinegary and spicy, not really "hot". They are not like jalapenos or chilis.

[patty]

We like taco bars and potato bars.

[down206]

We do Italian beef with beer instead of the beef consomme. Mmmm. Also use whole peppers and the juice from the jar.

[goddess1998]

Sloppy Joes using hotdog buns instead of hamburger buns. The hotdog buns keep the Sloppy Joe mixture inside the sandwich better.

[e11eben]

Dec 30, 2016 14:50:37 GMT -5 sissym said:

Dec 30, 2016 14:31:22 GMT -5 @fairazzbueller said:

I meant jar. So, I'm not a big pepper person. Take it peperoncinis are not very hot. Right?

PEPPERONCINI

Pronunciation: [pep-per-awn-CHEE-nee]



Also called Tuscan peppers, these thin, 2- to 3-inch-long chiles have a bright red, wrinkled skin. They have a slightly sweet flavor that can range from medium to medium-hot. Pepperoncini are most often sold pickled and used as part of an antipasto.



Read more at: www.foodterms.com/encyclopedia/pepperoncini/index.html?oc=linkback

Red?

The ones I get are green or yellow.  Like this.  www.mezzetta.com/our-products/detail/peperoncini

Does the pickling change their color or is it a different variety?  Interesting.  

I use 1/2 a jar in mine.  Usually around 2.5 to 3 lbs.  They are slightly spicy to me.  But I usually remove them before shredding the beef, and then just add them back to the adult sandwiches, because the kids disagree.

[spots318]

Dec 30, 2016 18:36:16 GMT -5 goddess1998 said:

Sloppy Joes using hotdog buns instead of hamburger buns. The hotdog buns keep the Sloppy Joe mixture inside the sandwich better.

You, my friend, just blew my mind. Genius.

[fewermartinis]

I have never seen red pepperoncini, they are always lime green.

[Deleted]

Good, mine were green.

[fewermartinis]

@fairazzbueller let us know how they turn out. I think they are tasty

[Deleted]

fewermartinis

These were a big hit.  DH's only negative was that he thought the whole bottle of pepper juice was too much.  He didn't mind the heat, he thought it was too vinegary.  So, next time, I would add two consommes, all the peppers and half the juice.

I don't eat much bread, so I just had the meat with a couple crackers.  Yummy.

Admin   Would you mind moving this to the recipe board when you have time.  Thanks so much.

[e11eben]

If you eat potatoes at all, I like the beef over mashed ines, regular or sweet, instead of on bread, or as a filling/topping for a baked potato.

[bocabarbara]

For anyone who likes Sloppy Joes. I strongly recommend Alfa's recipe, Sloppy Alfas. It's always a big hit. I posted the recipe a while ago in the Classic GDT Recipes thread. I think it's on the first page. Try it, you won't be sorry.

[Deleted]

I've been craving beef stew and plan to make a giant pot of oven baked beef stew on New Year's Day.

[sues802]

Perhaps a stupid question but for the Italian beef do you use/prefer whole or sliced pepperochini? Also would regular beef stick work, I think the consume has wheat in it and I'm celiac so it's a no on that. I know I can do regular Italian seasoning instead of the dressing packet, which can have wheat in it (why do they put it in things?) so that's out too.

TIA

[e11eben]

Dec 31, 2016 8:31:13 GMT -5 sues802 said:

Perhaps a stupid question but for the Italian beef do you use/prefer whole or sliced pepperochini? Also would regular beef stick work, I think the consume has wheat in it and I'm celiac so it's a no on that. I know I can do regular Italian seasoning instead of the dressing packet, which can have wheat in it (why do they put it in things?) so that's out too.

TIA

I use the whole in the cooking, but remove them before shredding the beef.  I put sliced ones on my sandwich.  

I always use regular italian seasoning, not a packet) and broth.  If you check out the Pioneer Woman's site, she says either broth or consomme are fine.  I forget why I didn't buy consomme the first time....some ingredient annoyed me and I've always gone with broth (or beer, but wheat there too I suppose).

[fewermartinis]

sues802, this is definitely one of those recipes that you can customize to your own taste. I prefer sliced pepperoncini, because the whole ones have stems. A friend of mine uses the yellow banana pepper rings in hers. You can certainly use any kind of beef stock and seasonings. You could do fresh minced garlic, oregano, etc., or an Italian spice mix instead of the seasoning packet. It is crazy how there is wheat in things you would not expect, like soy sauce. I wonder why?

[Admin]

Dec 30, 2016 21:00:15 GMT -5 @fairazzbueller said:

Would you mind moving this to the recipe board when you have time.  Thanks so much.

sure thing

[sues802]

Thanks for answering so quickly. Damn store only had small roasts today so I'll just do a small batch.

[Emily.Postal]

I have done a lot of these but the ones I tend to go back to are the shredded Italian beef, the Buffalo chicken (shredded chicken), taco bar, and Cincinnati style chili (served over spaghetti and/or hotdogs).
I've never duplicated it successfully but Maggiano's Rigatoni D is also super delicious and reheats. I gave up trying to make it though and just order it when I want to serve it. They sell it in catering sizes.

Twice this fall, I made a lot of sliders and boy are they easy. I bought the Hawaiian rolls and turned them on their side as a whole and sliced them all at once, then did my fillings (a ground beef/onion/mushroom/pepper things and ham/fancy mustard/thin swiss) and had them ready to just heat. I made 60 at a time the day before on cookie sheets with parchment paper underneath and plastic wrapped them, then tossed in over to toast and they just disappeared. After I heated them, I sliced them individually. Huge hit. Easy to assemble, heat, serve and eat. Sides could be whatever you want -- vegggies, chips, salads, pastas.

I don't make it but something you see a lot at Chicagoland parties are peppers and sausages. Super easy and easy to make large batches. They are at every Super Bowl party.

[crisco]

Penne Angelo - Cook italian sausage (we prefer spicy, but sweet is fine too), slice, and add to jarred vodka sauce with sliced mushrooms and a bag of baby spinach. When everything is hot and the mushrooms are softened, toss with cooked penne and serve. So easy, but a little different and people seem to love it.

Giada's sausage and pepper sandwiches. www.foodnetwork.com/recipes/giada-de-laurentiis/sausage-peppers-and-onions-recipe.html

I agree with any of the roast in a crock pot ideas. I would probably do a pot roast with all of the veggies in with it and serve it with crusty bread, but any of them are easy and tend to please.

[Deleted]

Bump.