Serves a Crowd
816 recipes found
Ginger Pear Sorbet Spritzer with fennel pollen and champagne
I just bought myself an ice cream maker! On the same day my good friend (and fellow food 52 cook), Jennifer Ann sent me a tin of fennel pollen. This is my first time using this ingredient. It is indeed heavenly, especially with the ginger and champagne... Truly a "Spring Refresher".
Fresh Cucumber Foretaste
I created this drink for a large dinner party, and couldn't refill glasses fast enough! It's really simple, refreshing, and a great start to a meal-I served it in small shot glasses with the hors d'oeuvres. Feel free to add a splash of really good vodka or Bacardi to this one, to make it an 'adult beverage'.
Mouthwatering Watermelon Martini
I came up with this to please my girl friends in the hot tub while dreaming of warmer weather...April, May? Remember it's cold where I live. This was spring in a glass. Refreshing, cool, and hydrating. The mint and lime zest make it. Make sure the melon (you could use any kind) is ripe and remove the seeds. We love this,enjoy!
Mint Sauce for Lamb
This mint sauce recipe is fleet-of-foot, capable of cutting through the richness of lamb with just the right mix of acid, fragrance, and sweetness.
Fried Mush
I realize that the name does not sound promising, however ... when we were kids my Mom and my Stepdad had a cool old VW camper van, you know the kind with the mini fridge and the fold down table, and a bunk area in the back? They would pack the van and we would go camping, first in Baja and around California, then later in New Mexico and Colorado ... Mom always packed her iron skillet and everything needed for fried mush, which is somehow better eaten outdoors by a morning campfire but still delicious in my kitchen just now ... Mom also instructed me not to go messing with the recipe as I am wont to do, but rather to cook it as it is meant to be cooked. My Mom is an artist ... I didn't inherit her talent for creating visual art but I do think that my inherited creativity comes out in the kitchen. For more on Mom's art check out : www.marysegal.com - aargersi
Two Peas with Preserved Lemon & Mint
I was making a spring-themed dinner for a friend who is watching her fat intake and came up with this easy side dish that combines very flavorful ingredients that really highlight the peas. - gluttonforlife
Overnight Boston Butt Recipe
For this recipe, you season the roast and then cook it low and slow. When you wake up you have a delicious Boston butt that melts in your mouth.
Poppa Hy's Matzoh Brei
My Poppa Hy was a fabulous dancer, a dress designer, a card shark, a wonderful grandfather, and he made hands down the greatest matzoh brei ever. Saturday morning breakfast was the highlight of every weekend visit. He would come home from temple, change his clothes make coffee in their old fashioned percolator and slowly and methodically , start making matzoh brei. We would sit at the table waiting for each pancake to arrive, cut into 8 perfect slices. I like 3/4 of mine with salt, pepper and cottage cheese, and the last with wedge with maple syrup, my brother goes for maple syrup and blueberries. Poppa Hy had a magic pan which is currently in my cousins possession, though that is in negotiations.
Pureed Roasted Parsnips and Butternut Squash w/ Creme Fraiche
The winter squash and parsnips at our local markets have been so flavorful and juicy in the past few months. I've been using them a lot. I needed a strong tasting vegetable dish for testing a stock recipe a few weeks ago, so I naturally decided to use some parsnips I had on hand. I happened to have a butternut squash, too, so I put them together. The combination of spicy and sweet is heavenly, especially when the squash is richly caramelized. To take the edge off, while giving this brightly hued combination a luxurious feel, I stirred in some creme fraiche right before eating. A few grains of the nicest finishing salt I have was all it needed. Perfection in a bowl. Mmmmmmm. Enjoy!!
Lemon Lime Margaritas
This lemon-lime margarita recipe uses less tequila and more Cointreau than the standard margarita which made us think the drink might be sweet, but it's not.
Chicken Cracklins
Cracklins are the perfect savory movie snack and a great way to use leftover skin. This recipe makes crisp and chickeny cracklings with a bit of salt.
Sunchoke Chips
These sunchoke chips can be whipped up in minutes. This unique recipe with an artichoke alternative has such a unique taste, it will surely be a success!
Granola Bon Bons
For this very easy, no-cook recipe, I like to use my homemade granola, lightly sweetened and chock full of almonds, pecans, and sunflower seeds. If I'm buying granola, my favorite is made by Early Bird Foods, readily available here in Brooklyn and online. This recipe will also work well with the additions/substitutions of almond butter, butterscotch chips, or some chopped dried fruit.
Stuffed Peppadew Peppers
The basic recipe is simply soft goat cheese stuffed inside of peppadew peppers but you can mix anything that suits your taste into the cheese prior to stuffing.
Edamame with Sea Salt and Lime
For this recipe, I like to slightly nudge my edamame out of their pods with a gentle squeeze, swipe the lime wedge, dip in the sea salt, and munch. Yum!
Fried Cornmeal Mush
Try to get past the name of this recipe. It really is quite tasty and the perfect time to enjoy the best maple syrup you can find...I like Grade A Dark Amber. I serve this for breakfast with applewood smoked bacon and sliced melon. When I was growing up in Pennsylvania, my father insisted on a dreadful side dish called "scrapple", best forgotten!
Devils on Hatchback
I get more requests for my Devils on Horseback than any other snack time party food that I make; and mine, I'm sure, are just like everyone elses: dates stuffed with cheese, wrapped in bacon, baked til they are crispy as a critter. This is my variation on that classic bite. I use roasted Hatch Green Chiles ('round these parts, Hatch Chiles are gold) and cream cheese to accompany the bacon. The mild spiciness of the pepper is a lovely compliment to the saltiness of the bacon and the sweetness of the cheese (and the honey that I drizzle on towards the end). Cambozola (a German brie-style blue cheese) or any semi firm cheese that you like would be a lovely alternative, but I like to use cream cheese because it is a crowd pleaser. And just between you and me, I just watched a certain citrus-fruit sister eat twelve. And they came out of the oven four minutes ago. - Helenthenanny
White Chocolate Snowflakes
This recipe for white chocolate snowflakes is Rice Krispies treats for adults. If you don't like white chocolate or Rice Krispies, experiment with chocolate.
Port Wine Glazed Ham
My cousin gave me this recipe. Though extremely simple, it is the best way that I've found to cook a ham. The Port improves and opens the flavor of the ham.
LIMONCELLO
I have given you my recipes for Nocino and French 44. So, I figured you might as well have my third favorite liqueur. I used to make this all the time...then everyone started making it. It is also available commercially, but I tried it and found it way to sweet. With this method you can control the sweetness, but, it is lemon based so you need sweetness. In the summertime limoncello tastes divine with a splash of sparkling water and ice.
Jalapeno-Infused or Serrano-Infused Tequila
This serrano or jalapeno-infused tequila recipe makes out-of-this-world margaritas! You can use any tequila you want as long as it's 100% agave. I like silver.
Cardamom Ginger Infused Vodka
Homemade infused vodka recipes, like this cardamom ginger one, are traditional in Scandinavia and one of the simplest drink experiments you can try at home.
One Cup Punch
I give this warning every time I make this punch, but no one ever listens. Be careful. Drink slowly. Beware the punch. It is kinda sweet, very boozy, and guarantees a party.
Cardinal
My French friend is visiting this month and has introduced me to a wonderful French cocktail that is very holiday-like... It's two ingredients over ice, and as easy to make for 1 or 10.