anyone have any recipes for the forth of July?I really need help.we always have bout 200 peeps for dinner!?

Question

4th of july please and thank you. desserts too please!!!!!!

Answer 1

This website has recipes cooking for a crowd, large sized recipes. It may help you because you have 200 people coming over. Good Luck!

http://www.razzledazzlerecipes.com/quantity/

Answer 2

Hmm,,,,200 people, and I'm guessing Hamburgers and Hot Dogs are out?

Let's see, you want something that doesn't take too much time.

For the meal, I could suggest ranch chicken. With that many people, you'd have to do a lot of math from the normal recipes people would get, so I'm going to make this a little easier.

1: Get all the chicken you're going to need. (Whatever cuts you want)
2:lay it out on sheet pans that have ben sprayed with pan spray.
3.Get the packets of ranch dressing powder and sprinkle on top of chiken, lightly coating it.
4. Bake @350F until done (for about 20-30minutes)

Side dishes: Green Beans or Corn on the cob. (nuff said)
for a starch, if you don't use the corn try cooking some spaghetti noodles and coat with butter, garlic, and parmesean cheese to taste.

For dessert, you could just buy some frozen cheese cake, or you could go for this:

Red, white, and BLue jello Cake.
You will need White cake mix, cake frosting,and Jello (Red and Blue in color)

Bake the cake as directed, and prep the Jello to a liquid state.

Place a straw in the jello, cover the top with a finger to trap the liquid. place the straw in the cooled cake, release the liquid. Repeat this process, alternating the jello flavors. (Don't soak the cake just make sure to get the jello all around.)

Place the cake in the fridge until the jello gels, then frost.

Hope these are what you need. Otherwise, I'd say use a grill with Hamburers, Sausages, and Hot dogs. And for dessert, a massive tub of vanilla ice cream with a toppings bar.

Good Luck.

Answer 3

Grilled chicken, salad and jello is the easiest.
Chicken is easier than hamburger because you don't have to buy condiments like ketchup, mayo, etc.

Get the boneless, skinless chicken breast or thighs from the market. The night before season it with olive oil, garlic (fresh or precrushed), lemon juice, and herbs. You can go to the costco and get the gourmet seasonings. Or, make chicken kabobs.

On a grill, cook the chicken. Should take 15 minutes on each side.

Serve with a cool salad (see below for a quick one) and dessert!


MEXICAN COLE SLAW- modified for big group
20 avocados, ripe, peeled and diced
10 bunch cilantro, finely diced
20 large tomato diced
10 cabbage, sliced and diced
5 bunch celery- diced
6 brown onions, diced
5 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.

Add the avocado then mayo - just enough to moisten to your taste. Mix well. Chill for 2 hour and serve cold

Prep time: 30 - 40 minutes






JELLO DESSERT
jellos, same flavor
coolwhip
fresh fruits

See jello package for serving size.

Make the jello as on the package but use 1/2 cup less water per package. In a non metalic bowl, add jello and Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it chill for 4-6 hours. Mix up the jello and add 1/2 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.

Serve in plastic cups and top with more fresh fruit.

Answer 4

Aside from grilling everything under the sun - you need a lot of side dishes. I just made the best and easiest potatoes salad the other day.

Buy small red potatoes and small golden yukon potatoes. At least a bag of each. Scrub, but do not peel. Quarter the potatoes and drop into a pot(s) of cold water. Bring the water to boil and when the potatoes are fork tender (do not overcook) remove from the heat and drain. Return to the pot(s) and place back on burner (which is off) to let them dry.

Sauce for potatoes - make ahead of time
Pesto

You can use fresh basil, chives, parsley, even baby spinach or a combination to equal 2 cups. Place in food processor and chop. Add 1 pound of walnut pieces and continue chopping. Drizzle olive oil into chopping bowl as processor still on. Scrap down sides and add 1 cup parm cheese, salt and pepper to taste and continue processing. Taste and adjust seasonings. Add 1 cup Hellman's Mayo. Stir mixture into potatoes gently and chill. Very colorful and different flavors than conventional potatoe salad. Enjoy!

Answer 5

Beer-can chicken, hands down. Rather than cutting and pasting a bunch of stuff, go to:

www. epicurious.com

By far the best, greatest, most amazing recipe site in existence. At the restaurant I work at (5-star, Best of Philly winner, lots of kudos from Zagat's), we go on there all the time for menu ideas. Anyway, they categorize their stuff, so for other ideas, they will have a July 4th section.

Answer 6

Well here's my special dish!!!

LASAGNA SUPREMO: (The Best Lasagna Ever!)

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I have taken it everywhere, potluck suppers, church socials, family cookouts, I even put it in a contest once won 4th out of 200.

FOR THE LASAGNA

1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)

FOR MARINARA SAUCE

2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar

8 servings

1 hour 45 minutes 45 mins prep

FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.

FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce

Answer 7

Peeps? What are they going to do? Look through the keyhole or the window?

Answer 8

Totally! *pokes resources* Check out magazines at your local...Well...Local almost anything. Most places sell magazines...Pharmacies and such.

Quick and simple for example. That one always has lots of holiday food ideas.

Answer 9

Food on sticks

Answer 10

go to kraft foods .com they have a lot of recipes. good luck have fun. or go to the food channel good ideas