Showing posts with label cooking for a crowd. Show all posts
Showing posts with label cooking for a crowd. Show all posts

Saturday, December 3, 2016

Philly Cheese Steak Sliders for a Crowd #Recipe @PegCochran

Once a month we get together with friends for what we call "Saturdays at Seven."  We bring our own drink (wine, beer, soda, whatever), our own glass and either an appetizer or dessert to share.  We take turns hosting and having all that taken care of makes it easy on the hostess.

We can end up with as many as thirty people so you need an appetizer to feed a number of people.  I came upon this recipe for making Philly cheese steak sliders without the work of making them individually.  I thought they would fit the bill nicely.



 Ingredients:

1 package Hawaiian rolls
6 or more slices of provolone cheese
2 packages of Steak Umms (or similar product)
1 onion, diced
1 green pepper, diced
Mayo
Butter (approx 3 tablespoons)

Cut the rolls in half (if not already cut).  Separate the tops from the bottoms.  Spread the bottoms of the rolls with mayo and arrange in a large baking pan (mine was 9 x 13.)



Saute onion and pepper until soft.



Saute steak slices until cooked.  If you use Steak Umms, They will shred as you cook them.  No need to defrost--just throw them in the hot pan.


I remember my mother making us sandwiches with these maybe once but I'd forgotten (or never knew in the first place) that they came in these super thin frozen slabs!


Drain cooked steak.  Spread shredded steak over the rolls in the pan (no need to place it on each individual roll.)

Spread pepper and onion mixture over rolls.

Top with as many slices of provolone cheese as you need (don't worry if the cheese overlaps some of your rolls)



Replace the tops and drizzle with melted butter.



Bake in 350 degree oven for 10 minutes.  Cover and bake for another ten minutes.  Bake until tops are starting to brown and cheese is oozing.  Depending on your oven this may take more or less time.

Slice, serve and stand back to accept the compliments.  These were a huge hit!



If you're having a gang of friends over to help decorate the tree, these Philly cheese steaks will keep them full and happy!




Sunday, March 2, 2014

Chicken Paprika for a Crowd from Hallie Ephron

LUCY BURDETTE: Hallie Ephron is not only one of my favorite writers, she's a wonderful friend and fabulous foodie. I love to watch her in the kitchen--I know you'll enjoy this story too!
 
HALLIE EPHRON: I've had plenty of disasters in the kitchen. I once dropped a duck on the floor on the way to the table. And more than once I've nearly flambéed my kitchen. I've learned the hard way not to start sipping my white wine before the main course is cooked and ready to plate. But I'm particularly challenged when I'm cooking for more than 6. 

Recently I hosted a meeting at my house, cooking for 15 people. Playing it safe, I made my go-to dish for a crowd: chicken paprika.

I made a vat of it the day before. It tasted delicious. I put it in the refrigerator, and the next evening, an hour before serving, I put it in the oven. When I pulled it out, it was barely warm. Meanwhile I'd started boiling the noodles (you get where this is going?) 

So I set the pot of chicken paprika on the stove and turned on the burner... high. Fifteen minutes later the noodles are of course overcooked and the paprikash is boiling and, ominously, sticking to the bottom of the pot

"Wow," my guests proclaim as they dig in, "this has such an interesting smoky taste." I try to blame it on the "smoked paprika" which I really did use. But I know the truth. It's burned, not smoky. On top of that I made roughly enough overcooked noodles to serve 50 people.

Leftovers? There were none, because I dumped it all in the trash (when my husband wasn't looking.)

It's not the first time crowd cooking has led to disaster. "What's that nice crunch?" a friend had asked of the arroz con pollo I'd prepared for a party. Uncooked rice. 

Why is it, for someone who effortlessly turns out delicious meals for 4 or 6 guests, it's so dicey to cook for a few more?

So here's my paprika chicken recipe for 4. I dare you to double it.

Chicken Paprika (serves 4)

2 1/2 or so pounds of boneless skinless chicken thighs
Flour
2-3 T of paprika (Hungarian sweet or smoked)
1 T butter
2 T vegetable oil
1 large chopped onion
3 seeded chopped plum tomatoes (you can use canned)
2 c chicken broth
1/2 (or more!) sour cream
1 pound of quartered fresh mushrooms
S+P

1. Cut up each chicken thigh into 3 pieces (remove fat); dredge them in flour
2. Heat butter and oil until butter stops spitting; quickly sautee chicken pieces about 4 minutes each in hot fat (will take several rounds) until nicely browned. Remove from pan.
3. Toss the chopped onion into the fat remaining and sautee until just translucent; add tomatoes and paprika and cook low/medium another 2 minutes
4. Add stock and simmer 2-3 minutes until slightly thick
5. Add the chicken back in
6. Cover and simmer another 40 minutes in all -- after 20 minutes throw in the mushroom quarters, stir, cover, and continue cooking
8. With heat low, add sour cream and stir until just heated through. Season to taste.

Serve with flat egg noodles and extra sour cream.

Hallie Ephron  writes suspense novels she hopes keep readers up nights. A three-time finalist for the Mary Higgins Clark award, Hallie made a splash with “Never Tell a Lie.” In a starred review, Publishers Weekly called it “stunning” and a “deliciously creepy tale of obsession.” It was adapted for film as “And Baby Will Fall” for the Lifetime Movie Network.

Hallie’s newest suspense novel, “There Was an Old Woman,” is a story of trust and betrayal, deception and madness. In it, a young woman and a very old woman connect across generations in spite of, or perhaps because, they are not related. Washington Post book reviewer Maureen Corrigan said, “For those who love Gotham and abhor gore, ‘There Was an Old Woman’ is the perfect thriller lite.”