HOME > Chowhound > Home Cooking >

recipes for groups

majo Oct 14, 2008 09:36 AM

I cook for a womans shelter once a month and need some recipes for 15. They asked for seafood next, and I need to cook and carry it, and keep price down since I must buy all ingredients. I have been doing Turkeys,pot roasts, and lasagnas.

  1. Click to Upload a photo (10 MB limit)
  1. c
    ChesterhillGirl RE: majo Oct 14, 2008 10:00 AM

    Here's a link to a site specializing in cooking for crowds, but the crowds are a lot larger than the group in your shelter: http://members.tripod.com/~lotsofinfo...

    Here's another link to one of my favorite cooking sites, which I hope is going to remain up for a long time. Many sections in the original site are now gone, but the cookbook is still up. This is the page on cooking large quantities, but you'll have to check the recipes to see if the quantity is right for you: http://www.50plusfriends.com/cookbook...

    1. Jacquilynne RE: majo Oct 14, 2008 10:03 AM

      I'd look to things like (mild) curries for something like this -- you can supplement the seafood content with cheaper veggies and a base of white rice, and heavily sauced dished like curries do tend to keep quite while in transit.

      1. m
        majo RE: majo Oct 14, 2008 11:18 AM

        Thank you-some of those recipes look like Paula Deen wrote them-good ole' butter and cream! I printed out the jambalaya and paella to try.Love the make ahead ones-that will help!

        1. b
          berkleybabe RE: majo Oct 14, 2008 03:22 PM

          How about spaghetti with white clam sauce; or a good clam chowder? Canned clams are very reasonable. Chowder would travel well, and a baked clam/spaghetti sauce topped with buttery breadcrumbs and parsley would be excellent with a crisp side salad. Where we are you can often get buy 1 get 2 free bags of shrimp; start with a shrimp cocktail and then a nice corn chowder with biscuits--some seafood luxury but also a nice warm, filling chowder.

          1. Sam Fujisaka RE: majo Oct 14, 2008 03:36 PM

            Cioppino: can be made from just white fish fillets to any combo of seafood, but usually clams, shrimp, and fish plus mushrooms, bell pepper, garlic, canned tomatoes, dry wine, water, parsley, tomato paste, lime juice, basil, oregano, sugar, salt, crushed red pepper. Obviously, just cook aromatics, toss in everything but the seafood; simmer a bit; toss in seafood for 5 - 8 minutes.

            Show Hidden Posts