I need a recipe to feed 10+ people.?

Question

i have atleast ten people coming over to my apartment for supper next wednesday and i need some help on something to make!!!!! i want something thats failrly easy and quick to make, it's feeding ten boys so i need something that will make a lot lol. also these guys are in two bands that are playing that night so i don't want something that they'll eat and it'll over fill them and give them the nasty full feeling the rest of the night, yet something that is filling so they don't get hungray later on (if that makes any sense). PLEASE HELP! WHAT SHOULD I MAKE!!!???!!!

Answer 1

Make a big pot of spaghetti, and don't forget to make ton's of garlic bread! Pasta and bread is very filling. It should do the trick!

Answer 2

I agree with the above posters about pasta being your friend in this case. Spaghetti is something that if you're super strapped for time, can even be made a day in advance since it always tastes better the next day! Make sure you have a large pot, I'd say boiling off two lbs. of spaghetti would be good. With 10 boys, you probably won't need to worry about leftovers! You can make your spaghetti more filling by sauteing fresh, thickly sliced button mushrooms; and browning 1 lb. each of hamburger & ground pork/sausage. Some fresh garlic and diced onions never hurt either ;)

Make sure you have plenty of garlic bread, and a big serving bowl of salad. Don't forget dessert. Something light would be good in this case, since you'll be serving so many carbs. Something as easy as a store-bought angel food cake sliced and covered with fresh berries and a dollop of whipped cream should be quick, easy and a nice touch of sweet to end the meal.

Answer 3

roast pork shoulder. This is a great way to feed about 10 people for less than $30.

Mojo Recipe for Marinating the Pork
Put all these items into a blender and blend well:
1 head garlic
1 bunch cilantro
5 tsp Kosher salt
5 tsp black pepper
2 tsp olive oil
3 cups OJ, freshly squeezed if possible
1 cup white wine
4 tbsp white wine vinegar
2 tsp cumin powder
1 small onion finely chopped

PROCESS
1. After you wash your pork in cold water, take your pork shoulder and with a sharp paring knife, cut slits into the pork about a 1/2 inch long and a 1/2 inch deep all around the pork. This will allow the marinade to get into the pork.

2. Place the pork into one of those clear oven bags and pour the mojo into it, making sure to massage the mojo into the pork. Allow it to marinate overnight or at least 6 hours, but the longer you let it marinade the better it will taste. Tie off the bag and put the pork in the refrigerator.

3. Take the pork out of the fridge for a half hour before placing it in the oven.

COOKING INSTRUCTIONS
Preheat oven to 400 degrees. Remove pork from the bag. Place pork on a deep roasting pan, fat side up, if you have a rack for the pan, use it. Roast pork for 1 hour at 400°, and then turn it down to 350° for 2 to 3 hours. If you have a meat thermometer, insert it after 3 hours total cooking time. Meat is done when temperature reads 180° in the middle.

Remove from the oven and let the meat rest for 20 minutes. Carryover cooking time will bring the meat to 185°.

Enjoy everyone!

http://www.seriouseats.com/talk/2007/01/pernil-recipe.html

Answer 4

When I am feeding a "meat and potatoes" group, I like to make this. The juices from the chicken and sausage gives the potatoes a great flavor. The recipe is easy to double or triple as needed.

CHICKEN SAUSAGE BAKE

6 medium potatoes, washed and quartered
1/ 2 tsp. oregano
1 tsp. paprika
1/ 2 tsp. garlic salt
1 tsp. salt
1/ 4 tsp. pepper
1 frying chicken, cut up
1 lb. sweet Italian sausage, cut in 3 inch pieces
2 Tbs. cooking oil

Spread oil in large shallow baking dish. Arrange potatoes in dish. Combine seasonings and sprinkle over potatoes. Arrange chicken and sausage pieces on top of potatoes. Cover and bake in a 425 degree over for 1/ 2 hour. Reduce heat to 375 degrees; uncover and bake 30 minutes longer. Makes 4-6 servings.

Answer 5

Spaghetti is really easy and can make a lot of. It's almost impossible to mess that up. Add a big salad, bread sticks. You're good to go, that would fill anyone up. You may even want to add meatballs. Meat is always filling.

Another thing that is really easy to make is falafel, you can buy a box mix in just about any store, and get some hummus pita bread, tomato, green peppers, sprouts and they can make their own sandwich.

Answer 6

pasta is your best bet, but make chicken spaghetti instead.
For ten people I would cook 8 chicken breast and dice.
To make it easy, use 1 jar alfredo sauce, 1 can cream of chicken soup, 1 jar mushrooms. You can also add onion, bell peppers or artichoke hearts. Add 2 cup shredded mozerella cheese. Mix in 2 lbs cooked spaghetti. Stir all together. Bake for 30-40 min until hot and bubbly.

Serve with salad and garlic bread..

Answer 7

Soft Shell tacos, the meat is easy to make, cut up some lettuce, tomatoes & onions, open a few jars of sauce and lots of ice cream.
Or two pans of frozen lasagna and salad and garlic bread. This is actually a very cheap meal for that many people and it's easy to clean up. Have fun!!

Answer 8

Frito Pie and salad. There are not many young boys that don't like it. Make a big pot of chili. I usually cheat and brown hamburger meat with a little garlic powder and then add about 2-3 cans of store bought chili. It makes the perfect "homemade" chili. Have on hand corn chips, shredded cheese and diced onions. And usually plenty of ketchup. Set it out buffet style and let them make their own. And then make a garden salad with lots of dressings on hand for different taste.

Answer 9

Pasta's your best bet when feeding a crowd. I'd probably serve up baked mac 'n cheese with some sort of sausage (kielbasa or smoked sausage) with a salad and dinner roll or bread.

My house was always full of kids when mine were teens, this was definitely a crowd pleaser!!

Answer 10

PEPPER STEAK STIR FRY

1 1/2 inch thick beef steak, any kind (16-24 oz)
2-3 bell peppers, any color
2 large yellow onions, thinly sliced
1/2 hot pepper (depending upon heat desired)
2-3 tablespoons extra virgin olive oil
1 tablespoon butter
4-5 cloves garlic
1/2 lb mushrooms, thinly sliced
1 tablespoon Wondra (or other flour)
3 tablespoons red wine
1 bouillon cube or teaspoon of beef flavored soup base (optional)
salt or soy sauce (if desired)
pinch of red pepper flakes, to taste

Slice uncooked steak into thin slices across the grain.
Tip: Place steak in freezer until partially frozen but the tip of a sharp knife can still pierce it 3/8" deep. This makes it easier to slice.

Prepare vegetables: Core and slice peppers, peel onions and thinly slice, peel garlic. Clean mushrooms and slice.

In a skillet, melt butter in oil. Add onions and saute over medium high heat until edges take on light brown color. Add whole garlic cloves and sliced peppers. When garlic cloves have a slightly roasted appearance, mash the garlic into the oil using the tines of a fork. Remove sauteed vegetables to a dish using a slotted spoon when tender, and lightly browned on edges but not soft.

Turn heat to high and brown steak; add mushrooms after several minutes. Remove steak to vegetable dish when tender. Add wine, flour, and bouillon, scraping pan to add flavor and color to gravy. Reduce heat to very low and simmer gravy ten minutes. Add a few tablespoons of water or broth if gravy is too thick; add more flour if gravy is too thin after several minutes. Add vegetables and steak to gravy and heat through. Season to taste with salt (or soy sauce), pepper and hot pepper, to taste.

Serve as is, or over rice or chow mein noodles, or in sub sandwiches topped with caramelized onions. Season with soy sauce, if desired.

Variation: Prepare using pork loin instead of beef steak; substitute Nappa cabbage for peppers. Add finely minced fresh ginger, if desired.