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Post by brittonfaith on Jan 26, 2006 12:32:26 GMT 12.75
Thought it would be easier for folks to find recipes if they had their own thread. We'll see how this goes and if needed break this down into catagories.
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Post by brittonfaith on Jan 26, 2006 12:44:19 GMT 12.75
From Faith's kitchen: 5-Spice Chicken (for 50. Serving size: 1 breast or 1 leg quarter)
30# chicken pieces (leg quarters, breast) 6 cups lite soy sauce 6 cups chopped onions garlic powder 2 Tbs cinnamon 2 Tbs nutmeg 2 Tbs ginger 2 Tbs cloves 2 Tbs allspice
Place chicken skin side down in shallow pans. Pour about 1 cup of soysauce in each pan. Sprinkle with garlic powder. Toss a cup of chopped onions over each pan of chicken. Bake for 50 minutes at 350F.
Turn chicken over. Bake an additional 45 minutes. Mix together cinnamon, nutmeg, ginger, cloves and allspice in a small dish or jar. During last 10 minutes of baking, sprinkle with the mixed spices.
Serving suggestion - Serve with sliced oranges.
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Post by Two Tales on Jan 27, 2006 11:27:13 GMT 12.75
I have a recipe for mass quantities of quartered chicken also..little bit longer on the prep time than Faith's...
60 Pcs of chicken quarters.(leg & thigh and breast and wing) Enough hot sauce to paint the pcs with a god coating.. ground pepper and a little salt and garlic powder Sheet cake pans with wire drip racks and a very hot grill....
Fire up the grill get it good and hot clean and if not pre cut quarter chickens.. paint a good coating of hot sauce on each pc season with pepper, salt and garlic powder... pre heat your over to 375*F place the chicken skin side down on the hot grill cook for 3 min, turn and cook on other side for 3 min. remove and place on rack in sheet pan, skin side down bake for 1 hour baste with more hot sauce do not turn... cook for 20 more min then turn and baste with more hot sauce cook until skin is crispy... this will serve 60 people if served with mashed or fried taters, a veggie and garden salad or sliced tomatoes
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Post by brittonfaith on Jan 27, 2006 14:28:56 GMT 12.75
Whooo! And just when I was wondering who would ever buy those 5 gallon buckets of hot sauce they sell at Sam's Club! Now I know.
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Post by Two Tales on Jan 28, 2006 19:09:56 GMT 12.75
I was to the planning meeting for our annual Scout master's Fundimental Course (BSA) were a group of us outdoor cooker types do a big demo/feed all cooked outdoors we generally use DOs for most of the dishes but some one pot meals and a couple of in/on the ground ones also..we worked up the menu last night... man that's gona be a lot of food...but we have to feed nearly 60-65 folks so it proportions out...the list is quite long so I'll not bore ya'll with it just say that we have 2 trash can meats, 10 or 11 DOs 4 one pot meals and my jumbo fry pan full of red beans and rice with hot and mild Italian susage....
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Post by brittonfaith on Jan 29, 2006 2:12:11 GMT 12.75
We're drooling and passing our plates to you. They sould get to you just in time to be filled! ;D
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Post by Paws on Jan 30, 2006 5:09:18 GMT 12.75
Can I bring a loaf of bread and sop up the pans? ;D
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Post by Two Tales on Jan 30, 2006 12:34:59 GMT 12.75
Mean ta tell ya, if ya make here on/by 19 March ya'll be more than welcome ta share a bit of lunch with us...I'm trying to scan and put into a folder the cook book we made up so I can email it to some of the ladies that attened the event last weekend...it seems it should be easy, well at least for someone that's not completely computer stupid ;D ;D ;D ;D ;D ;D
Paws, sop up what? ? ? ? when these folks get done eating all we gotta do is re-oil the dutch ovens ;D ;D
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