Cooking For A Crowd
November 2011
Bread Fish Salad Soup Sides Meat Main Dessert Tips/Notes
Bread
Zucchini Muffins By Adina Harkavy 3 cups flour 1 1/4 tsp baking powder 1 tsp baking soda 3 tsp cinnamon 4 eggs 1 cup oil 2 cups grated zucchini 2 tsp vanilla 2 cups sugar Mix all ingredients together. Bake at 350 for 25-30 minutes.
Pumpkin Muffins By Adina Harkavy 3 cups flour 2 1/2 cups sugar 1 1/2 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1 15 oz can pureed pumpkin 3/4 cup vegetable oil 3 large eggs optional: 1/2 cup dried cranberries Mix together flour, sugar, cinnamon, baking powder, and baking soda, with a mixer or by hand. Add pumpkin, oil, eggs, and cranberries. Mix together. Fill muffin cups 2/3 of the way. Bake for 35-40 minutes at 350 degrees
Fish
Teriyaki Salmon By Chaya Rubin It is a great entree for a Shabbos meal or sheva bracha. Salmon Fillet (however many you are making) Duck Sauce Mikee Sesame Teriyaki Sauce Sesame Seeds Coat the bottom of a cookie sheet of baking pan with duck sauce and lay the salmon fillet in the pan, skin side down (on the duck sauce). Pour Mikee Teriyaki sauce on the top of the fillet generously and sprinkle a nice amount of sesame seeds on top. Bake covered on 450 for 20 min and then Broil on High uncovered for 5 min.
“Sefardic” “Sefardic” Gefilte fish By Aliza Bulow 1 frozen loaf gefilte fish, no sugar added 2 bell peppers, halved and sliced about 1/4 inch thick 2 onions, halved and sliced about 1/4 inch thick 4-8 cloves of garlic, pressed 1 tsp cinnamon 2 tsp cumin ¼ tsp cloves ½ tsp salt ½ tsp black pepper cayenne pepper to taste 1 jar (about 16 oz) pasta sauce Boil fish loaf in salted water for 60-90 minutes, according to package instructions. While fish is cooking, sauté onions and peppers in generous amount of olive oil. When they become soft, add fresh pressed garlic. Lower heat, add salt and spices, stir and add pasta sauce. Simmer for 10 min. Turn heat off. When fish is done and cool enough to touch, unwrap, slice, pour sauce over fish, cover, and let flavors blend overnight. Serve at room temperature with plenty of sauce on each slice.
Salad
Colorful Asian Salad By Hannah Fleshel This is pretty and easy to assemble quickly with little bug checking. Serves 15. ½ bag raw pre-packaged coleslaw mix ½ purple cabbage, chopped Handful of pre-packaged shredded carrots Handful of Trader Joe’s sliced dry-roasted almonds Handful of craisins ¼ C. sesame seeds 1 red pepper, thinly sliced 1 green pepper, thinly sliced 4 green onions Optional if you have money: avocado. Optional if you have time to check: cilantro Dressing: 3 cloves garlic, minced 2 tablespoons minced fresh ginger or 1 Tb. powder 1/4 C. vegetable oil 1/4 C. rice vinegar 1/4 C. soy sauce 1/8 C. sesame oil Toss everything together and you are done.
Chicken Chicken Caesar Salad By Devorah Kigel Make this salad with Cholent for Shabbas day. Chicken cutlets 1 egg Bread crumbs to coat Head of lettuce Store bought croutons Mauzone Caesar Dressing Batter and fry up some chicken cutlets in egg and bread crumbs.Just before serving, put on bed of romaine lettuce, pour croutons on top, and toss with dressing.
Roasted Garlic By Hadassah Freiberg I serve this with hummus as a starter. 48 oz. container of peeled garlic in whole cloves 1 C. olive oil ¼ C. Badia dried chopped onions Dried parsley and curry to taste Toss them into a pan and drizzle just a bit of olive oil over them to lightly coat. Bake at 350' F for at least 30 minutes until you smell them. If they are a soft-yellow to white in color they are easy to spread but not crunchy or sweet. I've found most guests prefer them a bit well done (light brown or deep golden brown). Let cool. Right before serving, spoon them into a bowl and add about ½ C. oil. Mix in the rest of the spices. DO NOT ADD SALT!
Mushroom Salad By Aliza Bulow Recipe can be multiplied with no adjustments and keeps for one week. 10 oz mushrooms, sliced ½ -1 bunch scallions 2 tablespoons olive oil 2-3 tablespoons white vinegar ½ teaspoon salt 1 tablespoon white sugar Clean mushrooms. Place in bowl. Chop bottom half of scallions and add to mushrooms. Add oil, vinegar, salt and sugar. Mix. Allow to marinade for at least 30 minutes. Stir and serve.
Bean Salad By Malka Koretzky This can be made up in advance and mostly with pantry items. 1 can corn 1 can chickpeas 1 can black beans 1 red onion, chopped
1 avocado, diced olive oil Spices to taste, ie salt, pepper, cumin, garlic powder 1 lemon or lime juice optional: fresh cilantro Mix and toss.
Pink Dressing Salad By Aliza Bulow Dressing: 1 medium purple onion, peeled and quartered 1 cup vinegar 2 teaspoons salt 3/4 cup sugar 2 C. oil Salad: 10 oz Romaine lettuce 1/3 cup craisins 1/3 cup pine nuts (available at Costco for a better price) optional: sliced fresh strawberries Process first 4 dressing ingredients in a blender until smooth. Pour mixture into a quart size bottle and add oil and shake. Dressing keeps for at least a month in the fridge. Toss salad with about 1/3 cup or more dressing to taste
Asian Salmon Salad By Lisa Cook Cook Delicious and Easy. Salmon Fillet (fresh or frozen) Garlic powder Honey Soy sauce Oil (sesame or peanut is best) BBQ sauce Baby spinach or spring mix Cherry tomatoes, chopped Fresh cucumber Sesame seeds Lay the defrosted salmon in a tray and sprinkle/pour next 5 ingredients over the top (use generous amounts so that there is enough sauce to use as your salad dressing) Bake 20-30 minutes in a 400 F oven and cool it down. Toss with remaining ingredients and sprinkle sesame seeds on top.
ANGEL PASTA SALAD By Hadassa Warburg 16 oz Angel Pasta or thin spaghetti, Sautee 2 Tbsp canola oil 3 scallions, sliced 1 red pepper, thinly sliced 1 yellow pepper, thinkly sliced ¼ lb snow peas (opt) ½ cup soy sauce ½ cup olive oil ¼ tsp ground ginger ¼ cup sugar 1 clove of garlic minced Combine cooked pasta to sautéed vegetables. Dress and toss.
Lettuce, Nuts, and Seed Salad By Hadassa Warburg 1 bag shredded lettuce salad Slivered almonds Pumpkin Seeds Orzo Noodles (raw), Sunflower Seeds ¼ cup oil 3 Tbsp vinegar 2 Tbsp brown sugar ½ tsp salt Mix and toss.
Frozen Veggie Salad By Hadassa Warburg 2 cups frozen peas 2 cups frozen string beans 1-2 cups frozen corn 1 red pepper – chopped 1 yellow pepper – chopped ½ onion chopped 1 scallion chopped ½ cup vinegar 2/3 cup sugar ¼ cup oil Little less than 1 tsp salt Mix and toss.
Soup
Easiest Soup Ever By Tehila Derfler 2 Leeks 4 medium potatoes, cleaned, peeled, and cut into chunks Salt and pepper to taste Saute leeks, Add potatoes and salt and pepper and stir a bit. Add water and bring to a boil. Simmer until potatoes are soft. Then blend with an immersion blender
Butternut Squash Soup By Tehila Derfler 1 package frozen butternut squash (about 2 cups) 1/2 cup carrot (baby carrots, or cut) 1 onion 3 celery stalks Spices to taste, ie salt, pepper, ginger, garlic, onion powder, garlic powder Saute onion until clear, then sauté carrots and celery, then saute spices Add butternut squash and water and simmer until veggies are soft. Blend with an immersion blender.
Fruit Soup Soup By Hannah Fleshel Easy and simple. Serves 18. 1 huge can of peaches from Costco or Sam’s Club Cinnamon to taste Blueberries for garnish Open can and drain out a little syrup. Use an immersion blender directly in the can until smooth. Sprinkle some cinnamon in. stir. Ladle out into small bowls. Garnish with two blueberries. Done. If you really want to be fancy for Rosh Hashana – blend a handful of strawberries separately. Spoon the strawberry puree on top of the peach soup in the shape of an apple and stick a mint leaf in it.
Carrot Soup By Bracha Rosenblum 4-5 onions, decent size 1 bag of carrots cut in chunks 2 sweet potatoes (optional) 1/4 cup yellow Cornmeal 1 cup of wine (any dry or semi-dry, red or white) salt to taste water Saute onions until soft. Cut carrots in one inch pieces and add to pot. Chunk sweet potatoes and add to pot. Cover with water, and then add 4-6 cups more of water, depending on your pot. Add wine. Bring to boil, turn down and simmer for 45 minutes. Add cornmeal and salt to taste. Simmer 15 minutes more. Turn off flame and place blender stick in pot to blend. Serve with croutons. For thicker soup, add more cornmeal and simmer for a few minutes more.
Sides
Judy Green's Amazing Orzo Dish By Shulamit Cohen This can be served hot or cold. 1 bag of orzo handful of craisons 1 C slivered almonds 1 C sugar Dressing: 1/4C oil 1/8 C vinegar 3 Tablespoon sugar 3 Tablespoon honey mustard 1 teaspoon salt lemon juice to taste garlic to taste pepper to taste Cook orzo to al dente. Heat almonds and sugar in pan over med high heat (without oil) until caramelized. Stir constantly to prevent burning the nuts. Spread on wax paper to cool off. Mix dressing ingredients in container and pour over orzo. Add candied nuts and craisons to orzo right before serving.
Ariella's Rice By Liz Winter Free up your stove top and bake this rice. Serves 8-10. 2 c. rice 4 ½ C. water 1/4 C. oil 3 Tb. soy sauce 2 heaping Tb. onion soup mix optional: mushrooms Put all ingredients in a pan and bake for 1 1/2 hours at 350 F. If using mushrooms the water from the can may be substituted for the water. Liquid should be absorbed when done. This recipe can be done x2, x3, x4, etc. depending on how many people you are cooking for.
Mock Yerushalmi Kugel By Rivki Levinson This comes out really pretty.
1 and half boxes of angel hair noodles 3 eggs 1 tsp pepper ½ C. brown sugar Ÿ C. oil Boil about 4 cups water. Add the noodles and turn off the heat and let sit for 15 minutes. Add the remaining ingredients and mix. Pour into a bundt pan.
Sweet Potato Pie By Pessel Goldstein Serves 8-10 3 large sweet potatoes, peeled and cubed 1/2 C. sugar 2 eggs 1 cup non-dairy creamer (coffee rich/mocha mix) 1 Tb. vanilla extract 1 tsp. cinnamon 1 large graham cracker pie crust Boil sweet potatoes; mash them with a fork and add remaining ingredients. Pour into the crust and bake at 350 F until slightly stiff on top.
Portobello Portobello Mushrooms By Aliza Bulow 4-5 mushrooms (available for a good price in Costco) Olive Oil Kosher salt Garlic powder Optional: add ½ cup dry red wine Wash and slice mushrooms into ½ inch thick slices and place in baking dish in a single layer. Spray generously with olive oil and sprinkle with kosher salt and garlic powder. Either cover and bake for one hour at 350 F or broil for 10 minutes
Baked Carrots By Bracha Rosenblum Serves: a lot of people as a side dish. 1 bag of carrots, chunked on an angle 2 large onions, sliced 3 TBS (about) Soy Sauce 3 TBS (about) Sesame Oil Place carrots in a deep glass baking dish. Spread sliced onions on top. Drizzle on top the Soy Sauce and sesame oil. Cover and bake for about 1 1/2 hrs or until soft. Stir contents once in the middle. The carrots develop a glaze and their natural sweetness comes out.
Meat Main
Ground Beef Casserole By Esther Bloom Everyone loves it and it was easy! It freezes well. Serves 32. 4 lbs extra wide egg noodles 2 onions Spice to taste, ie garlic, salt, cumin 2 lbs ground beef 2 C. oatmeal 1 C. margarine 1 quart soy milk Handful frozen peas Boil noodles. Saute onions with generous amount of spices. Add ground beef and sautĂŠ. After beef is cooked, add oatmeal (to add creaminess and thicken) Stir in margarine. Combine beef mixture with noodles. Add soy milk and frozen peas. Pour into four 9x13 pans. Cover and cook at 350 F for one or 1.5 hours, until hardens. Uncover for last few minutes if you want it browned.
Roasted Roasted Chicken By Aliza Bulow Simple to prepare. Sweet and Salty. 2 whole chickens 1/3 cup soy sauce 1/3 cup maple syrup (or honey, raspberry syrup or agave nectar) Granulated garlic Black pepper, coarse grind Paprika Rinse chickens and place breast side down in a roasting pan Generously drizzle soy sauce followed by maple syrup over both chickens. Sprinkle granulated garlic, pepper, and paprika. Bake chickens at 350 F for about 1 ½ - 2 hours until caramel brown color, no need to baste or turn them. Tip: whole roasted chickens are more tender and juicy. If baking parts, reduce baking time to about an hour.
Quick Chicken By Rifky Karfunkle
Onions, sliced Chicken Thighs Gold’s duck sauce Garlic powder Arrange onions on bottom of pan and put chicken pieces on top. Sprinkle with garlic powder, pour duck sauce on top, and bake uncovered for an 1 ½ hours at 350 F.
Boro Parker Cholent By Bracha Rosenblum Oil to sauté Onions, sliced Potatoes, chunked Meat or Chicken or Turkey ½-1 C. Pearl Barley ½-1 C. Frozen Beans (white or garbanzo) 2-3 Tb sweet paprika (so the cholent turns reddish brown) 1 tsp Salt The key is the order in which things go in the pot. Lightly coat the bottom of your pot with oil. Sautee onions, enough that they cover the entire bottom of the pot. Next, put in the chunked potatoes, place the meat on top of the potatoes. Cover with water and bring to boil. Turn down to a simmer and let it cook covered for at least an hour, more is better. Watch that the water doesn't evaporate. Cut a corner of the frozen bag of beans and pour in, depending on your pot size. Check and then rinse the pearl barley by placing it in a sieve and letting water run over it. Add pearl barley to the simmering cholent. Let cook together for at least 1/2 hour and then add sweet paprika. Add salt but DO NOT STIR! The consistency when you place it on the blech should be that there is a little water bubbling all over, but that it is looking like it has gotten thick. The onions on the bottom protect the cholent from burning, so even if it burns a bit, the main parts of the cholent remain savory. Every pot and blech are different, but I guarantee that just paprika and salt makes a great tasting cholent! No Gluten Variation: Substitute Short Grain Brown Rice for Barley.
Soy Sauce Chicken By Bracha Rosenblum Chicken Soy Sauce Brown Sugar Ginger (fresh or powdered, optional)
For every cup of water, use 1/8 cup of soy sauce and 1 tbs brown sugar. Pour over chicken and bake covered for 1 1/2. Uncover and baste. Cook another 1/2 until brown.
Barbeque Sauce for Chicken By Bracha Rosenblum 1 cup Ketchup 2 TBS Soy Sauce 2 Tbs Sesame Oil 8 Garlic pieces, crushed, or 2 TBS ready from the jar Grated fresh Ginger,or 1/4 tsp ground ginger Mix all ingredients and shmeer over chicken.
Moroccan Chicken Serve with green beans and rice. Onions, sliced Garlic, fresh Red peppers, chunk Potatoes, diced Olive Oil Garlic powder Paprika Place onions, garlic, and red pepper in a large pot on the stove. Add potatoes with a little olive oil, garlic, and paprika then another layer of onions and peppers. Coat chicken with some olive oil, garlic, paprika and pepper. Add chicken to pot and another layer of veggies. Cover pot and cook 1 ½ to 2 hours over a low flame.
Easy Bread Crumb Chicken By Bracha Rosenblum 2 Tb of mayonnaise 1 tsp paprika 1 tsp granulated garlic Breadcrumbs Chicken Mix mayonnaise, paprika, and garlic. Place chicken skin up in the pan. Shmeer with your hand the mayo mixture all over the chicken. Shake breadcrumbs right from the bag or container directly on to the chicken (it will stick because of the mayo). Bake covered for 45 minutes and then uncovered for additional 1 hr.
Special Wine Chicken and Meatballs Serve chicken and meatballs and their gravy over a bed of rice. Cut up chicken. Tomato paste Garlic powder Pepper Onions, chopped Red peppers, chopped Green peppers, chopped ¼ C. sweet red wine 1 lb ground meat ½ C. breadcrumbs 1 egg Salt Garlic powder pepper Put chicken in a pot and cover with tomato paste, garlic, and pepper. Add onions and peppers. Pour wine over the mixture. Mix the last six ingredients to make meatballs. Carefully place the meatballs on top of the chicken. Cook 1 ½ hours on a low flame.
Chicken with Potatoes and More Chicken Potatoes Sweet Potatoes Oil Salt 1 Tb Dijon Mustard 1 Tb honey Garlic powder 2 Tb wine Place sliced potatoes on one side of pan. Put on a bit of oil and salt. Put whole sweet potatoes on the other side of the pan. Place whole or cut-up chicken ON TOP of the potatoes. Mix last 4 ingredients and pour on top of chicken and potato mixture. Bake covered for an hour at 350 F and then uncover for another 10 minutes. For an Italian variation, put whole zucchini/red and yellow peppers and onions on one side of the pan and put sweet potatoes on the other. Pour Italian dressing over everything and bake covered for an hour.
Orange Chicken
Delicious served with Chinese noodles. Sweet potatoes Carrots ½ C. orange juice 2 Tb honey Place chicken in a pan on top of vegetables. Pour orange juice/honey mixture on top. Bake covered at 350 degrees for 1-1 ½ hours.
Dessert
Chocolate Toffee Pie By Brenda Wolnerman This recipe can be doubled easily. It serves at least 16. Crust: 2 1/2 cups rolled oats 3/4 cups oil 1 cup brown sugar 1 tsp vanilla Chocolate Filling: 4 oz. semi-sweet chocolate 1 cup margarine 2 cups icing sugar 4 eggs 2 tsp vanilla Whipped Topping: 8 oz. Rich's Whip 1 tbsp. sugar 1 tsp instant coffee dissolved in hot water 1 tsp vanilla Mix all the ingredients for the crust together. Pat down into a 9x15 pan, bake for 15 min at 350 F Cool completely. For Filling, melt chocolate and margarine, mix well. Remove from heat. Stir in sugar, eggs and vanilla. Spread over the crust and freeze for one hour. For Topping, beat Rich’s Whip at high speed until stiff peaks form. Stir in sugar, coffee and vanilla. Spread over top and freeze. Cut into small squares and serve on plates, with chocolate shavings.
Trifle By Rivki Levinson 1 carton of Rich’s Whip. 1 chocolate flavored instant pudding mix 1 box Duncan Hines cake (chocolate flavored) Make the Duncan Hines cake according to directions. Then whip half the carton of Rich’s Whip. Then whip half the carton of whip with half a package of chocolate pudding mix. In a large glass trifle bowl put down one layer of cake, one layer of white whip and one layer of chocolate whip. Continue until finished.
One Big Chocolate Mouse By HadassahWarburg Serve in a large glass bowl with a spoon and let everyone dig in.
500 grams baking chocolate 12 eggs 5 Rich’s Whips Toppings like shredded coconut, sprinkles, nuts, grated chocolate, cherries Melt chocolate. Mix in 4 whole eggs. Separate the other 8 eggs and add the yolks into the chocolate mixture and whip up the 8 whites. Fold them into chocolate mixture. Whip up 5Rich's whips and but only fold four into the chocolate mixture. Pour the mixture into a large glass bowl. Decorate top with the remaining whipped cream using a cake decorator by making a criss cross and then add some more so that you have 8 "sections". Each section can be decorated with shredded coconut, chocolate sprinkles, chopped walnuts, grated chocolate etc... Leave two sections open where you can see the mousse. Top with red cherries.
Unbelievable Trifle Combo By Shulamit Cohen Cohen This is my favorite dessert and it's healthy! Serves 12-15. 3 red apples unpeeled 1 green apples unpeeled 1 yellow apples unpeeled 1 11 ounce can pineapple tidbits with juice 1 12 ounce package frozen strawberries (2 pints fresh) 2 Tablespoons vanilla sugar or confectioner’s sugar Topping: 8 ounces roasted chopped nuts (walnuts/ filberts) 1/2 stick margarine 1/2 C brown sugar 1 C Rice Krispy Cereal Puree Strawberries with sugar and chill. Dice apples and mix with pineapple to prevent browning. Combine crunch in baking pan and bake at 350 for 8 min. Check midway to stir and prevent burning. Cool. Assemble right before serving in a trifle dish with strawberries, apples, and then the topping.
Easy Applesauce Cake By Hadassa Warburg 1 pkg margarine 2 ½ cups of cake flour (or use regualar flour and add 1 tsp bak powder) 1 cup sugar 1 18 oz. can applesauce Cinnamon and lemon juice
Combine flour and sugar. Press it down into a 9 by 13 pan. Layer applesauce mixed together with cinnamon and lemon juice. Top with crumbs. Bake 350 F for 1 hour. Variation: use 4 grated apples mixed with cherry pie filling instead of applesauce.
Butterscoth Brownies By Hadassa Warburg 1 cup oil 3 cups brown sugar 4 eggs 4 tsp vanilla extract 3 cups flour 4 tsp baking powder 1 ½ tsp salt 1 bag choc chips (add last) Mix. Bake at 350 for 35- 45 minutes. It should be slightly gooey when done. Cut into squares before totally cooled.
Chocolate Chip Cookies without Margarine By Hadassa Warburg 1 cup oil ¾ cup white sugar ¾ cup brown sugar ¼ tsp vanilla 2 eggs 2 cups plus 4 Tbsp flour 1 tsp baking soda ½ - ¾ bag of chocolate chips
Mocha Cake Makes a 13 x 17 pan 8 large eggs separated 3 C. sugar 1 ¾ C. oil 3 tsp baking powder ½ C. instant coffee (dissolved in 2 cups of water) ¼ C. cocoa 4 C. flour
Beat egg whites with 1 cup of sugar. Mix the rest of the ingredients and fold in to the egg whites. Can be made without separating the eggs-it tastes the same but comes out denser. Bake 350 F for 1 hour.
Penina’s Cake ¾ C. oil 3 eggs 2 ½ C. sugar 1 tsp vanilla 2 tsp baking power 3 ½ C. flour 1 ½ C. water or other liquid Optional flavor: substitute orange juice or lemon juice for water and add the rind of one orange or lemon. Mix all wet ingredients then add dry ingredients. Bake 350 F for 1 hour.
Easy Vanilla IceIce-cream 2 small Rich’s Whip 6 eggs ¼ C. sugar 1 tsp vanilla Optional flavor: add chocolate chips OR ½ tsp of almond flavoring OR 1 tsp coffee dissolved in ½ tsp boiling water Beat together until fully whipped and freeze.
Tips and Notes
Tips courtesy of Yehoshua Dovid Schwartz yehoshuadovid@gmail.com
Liquid iquid Measure Conversion 1/2 fl oz =
1 tbsp =
1/8 cup
1 fl oz
2 tbsp
6 tsp
1/4 cup
2 fl oz
4 tbsp
12 tsp
1/2 cup
4 fl oz
8 tbsp
24 tsp
1/4 qt
1/2 pt
1 cup
8 fl oz
1/2 qt
1 pt
2 cups
16 fl oz
1/4 gal
1 qt
2 pt
4 cups
32 fl oz
1/2 gal
2 qt
4 pt
8 cups
64 fl oz
1 gal
4 qt
8 pt
16 cups
128 fl oz
3 tsp