Serves a Crowd
816 recipes found
Pear-Infused Vodka
There are few cocktails better than a high-quality vodka with a real fruit infusion. In this pear-infused recipe, you will be rewarded after a one-week wait.
IRISH BUTTER SHORTBREADS WITH LEMON ZEST
I have fond memories of these melt-in-your-mouth Irish butter shortbreads. These cookies literally melt in your mouth with lemon zest and melty Irish butter.
BLT SALAD
IT COMES FROM ME LEAF LETTUCE, FRESH BACON CRISPY. AND CHERRY TOMATOES MIX ALL TOGETHER CRUMBLE BACON, CUT CHERRY TOMAOTOES IN HALF TOSS WITH MAYO YUMMY
Real Strawberry Lemonade
This Real Strawberry Lemonade recipe is a fresh alternative to the store-bought artificially flavored version. It's full of strawberries & squeezed lemon juice.
Marcella Hazan's Tomato Sauce With Onion & Butter
The most famous tomato sauce recipe on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking. All you need are tomatoes, butter, and onion.
Poor Man's Kirsch (Alternately: Redneck Kirsch)
I wanted to preserve sour cherries in something without too much flavor. Having no vodka on hand, I turned to white lightening. Voila: homemade kirsch recipe.
Pickled hot, sweet chili peppers and onions
This recipe is consisted of a variety of hot & sweet chili peppers with Vidalia onion and Chile Threads, to make some pickled toppings perfect for the Banh mi.
Pepper butter
This recipe will teach you How To Make Pepper Butter. It's a simple but good condiment. It takes the essence of the chili and smooths it out to a delicious end.
“Plum Wine” with Lime
Black plums are one of my favorite things. This Lime Plum Wine recipe is tangy and refreshing and a lovely shade of deep pink. Garnish with a small basil leaf.
Sweet & Tart Relish
A friend of ours procured a five pound hunk of porchetta that we roasted for a dinner party that was screaming for something bright to balance out the richness of the meat. We just got our annual shipment of sweet onions from Walla Walla, and with the appearance of sour cherries at Chicago farmers markets, I felt that I was on to something magical. The resulting relish was the perfect accompaniment to the pork, and I'm itching to try the leftovers on grilled salmon.
Mint Iced Tea
You don't need much in order to make this Mint Iced Tea recipe. Basically just use tea bags, sugar, water and lots of fresh mint leaves. Lemon is optional.
St. Germaine and Prosecco Fizz
I was introduced to St. Germaine last summer and LOVED the taste! So, in my true form, began to think of what I can do to add my own spin to it. I also love the fizz and taste of Prosecco and who does not like a hint of lime? I thought of a rumless Mojito with a kiss of Italian Culture. I came up with this recipe and it was an instant hit at the party. We had to run out and make a second batch. - The Tall Guy & The Handsome Guy
5-Second Paloma Pitchers
This Paloma pitcher recipe is the easiest drink ever to prepare for a crowd. Even people that don't like tequila love this drink! I have a feeling you will too.
Oma Jam
This is the jam I was raised on and when I was old enough, to actually help out in the kitchen, I had the honor of helping my Oma make this jam. If it was a good year for the raspberries we would pick them from our garden, but otherwise we would buy trays of them from the local farm stands. This is an easy, no stove, freezer jam that can be put on anything and everything, some recommendations include: dutch babies, pancakes, toast, muffins, ice cream, yogurt... you get the idea. - clermontkitchen
Chicken Piri-Piri
Grilled chicken piri-piri is another classic Portuguese recipe, and great for summer. The chicken is fabulous cold and ideal for picnics or a summer dinner.
Basic Cilantro & mint chutney
Mexican Market Float
We love all the wonderful flavors of soda we find at the Mexican markets in our area and Jarritos is our favorite brand. Used to be we only saw these unusual flavors available in old fashioned glass bottles at restaurants. My son likes Tamarindo (tamarind) and I've decided to take it to the next level by using it in a float. (Photo found at Walmart.com)
Cranberry Spritzer
I love infused vodkas. Cranberries give this drink a great tart flavor.
Frothy Sweet Almond Drink (Shrab al Loz)
This delicious Syrian almond drink is served at parties and happy occasions. You may not want to wait for a celebration to make this shrab al loz recipe though!
Apple Butter Roast with Tricolor Farfelle
This actually came about from me playing with my food. I have always heard of fruit flavors with pork I had never really heard about them with beef so I picked apples and decided to dive off the deep end with the roast. Pairing the pasta with this was part of an assignment from my teacher who is always keeping me on my toes and encouraging me to try new things, basically to broaden my flavor palate, which is alot less scary than I thought it would be. In the short and long of things I was supposed to prepare pasta in a way that was new, so I used the juices from my roast(along with a little shredded roast) and made a ragu type sauce. I hope that it goes over as well in your kitchen as it did in mine.
All-Purpose Recipe for Food (a la Bittman)
We’ve found this all-purpose recipe to be adaptable to almost any cuisine.
One-pot Rhubarb Cordial, Sauce, & Compote
An experiment this year using a three and a half-pound bouquet of rhubarb yielded three cups of rhubarb cordial, two cups of rhubarb sauce, and three cups of rhubarb compote. I'm a little giddy about the contents of my refrigerator!
Licor de canela
In Portugal I had the most wonderful cinnamon liqueur imaginable. Since I have been back in the States I have not been able to find anything like it. So I decided to make some. With help from a friend we translated a basic recipe we found on the web; it called for brown sugar and an unspecified (but had to be very small) quantity of orange juice. I am adding my own additions of orange peel and ginger with light muscovado sugar instead. For this batch I used Asbach, but would probably select a lighter brandy next time.
Bolognese
This is the recipe I'd hoped to submit to the "What you want to be remembered for" competition, but I didn't make the deadline. My grandmother often used to make us "tuco," the italo-argentine version of ragu, and in her hands it was a multi-layered, deep but very fresh dish, a complex stew of fresh vegetables and spices completed by the flavours of beef. It is a multi-layered bolognese, and over time I realized had elements of curry-making in the sense that you start out sweating the onions, garlic and spices in oil to create a base layer, and build up on that. This takes some time and devotion, but it makes for a pretty magnificent bolognese. I love it best over the classic long pasta shapes, spagghetti or linguini. I hope you enjoy it!