Tuesday, September 21, 2021

Cooking for a crowd!

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Must Read

A super bowl feast to satisfy the hungriest of fans!

My husband and I do not typically host a Super Bowl party but this year we were asked to provide food for one. So, I had to come up with some delicious and satisfying meals that I could make in milk and easily transport to another location. I came up with pulled pork bbq sandwiches, broccoli cheese, and rice casserole, cheesy pigs in a blanket, and more!

Pulled pork bbq sandwiches

Pulled pork bbq sandwiches

Admittedly, I had never made pulled pork bbq sandwiches before, but I knew they were delicious and very popular!

Make sure you are fully prepped the day before cooking the pork. It will need about 10 hours of slow cooking on LOW to achieve optimal flavor and tenderness.
Ingredients
  • 1 large pork shoulder or pork butt roast (I believe mine was about 15 pounds)
  • 2 McCormick BBQ Pulled Pork seasoning packets
  • A large crockpot or slow cooker
  • BBQ sauce of choice (I used two bottles of Dinosaur BBQ sauce)
Instructions
  1. If the pork is frozen, it will need a day and a half to two full days of thawing time. Thaw, in packaging, in a large bowl in the fridge. Make sure you a lot for this amount of time.
  2. The night before slow cooking begins, remove thawed pork from the fridge (still in the large bowl).
  3. Remove pork from packaging over the large bowl to catch liquid dripping from the packaging. Return pork to the large bowl.
  4. Using one seasoning packet, evenly coat the top of the pork. Once contents of seasoning packet #1 are emptied, thoroughly rub the pork with the seasoning, be sure to get all of the exposed meat.
  5. Turn the pork over in the large bowl and repeat with seasoning packet #2 on the underside of the pork and all exposed meat.
  6. Return the pork to the topside up position in the large bowl. Wrap the entire bowl tightly with plastic wrap and return it to the fridge to set overnight.
  7. 10 hours before your desired eating time, remove the pork from the large bowl and place it into the crockpot on the LOW setting. Pour remaining contents from the large bowl over the top of the pork, cover the crockpot with its lid and allow to cook on LOW for about 10 hours.
  8. You may wish to baste the top of the pork with the juices, do so once every two to three hours.
  9. After 10 hours of cooking, use forks to shred the meat.
  10. Scoop out most of the liquid (I decided to freeze mine)
  11. Add bbq sauce, stir and serve!

Cheesy pigs in a blanket

Cheesy pigs in a blanket
Ingredients
  • Three tubes of crescent roll dough (8 crescent roll pieces in each tube)
  • One package of Lil’ Smokies cheddar cocktail weenies (30-40 per package)
  • Shredded cheddar cheese
Instructions
  1. Remove dough from tubes, roll out and separate into 8 pre-portioned pieces
  2. Sprinkled desired about of cheddar cheese over open dough pieces
  3. Place a single weenie at the larger end of the dough piece, and begin rolling towards the thin end.
  4. Bake at 400 degrees Fahrenheit for 15 minutes or until golden brown

Broccoli, rice, and cheese casserole

Cheesy pigs in a blanket

I have made this recipe several times and in several ways. This time around I mainly followed the following recipe. Why use someone else’s recipe and not my own? Well, my recipe requires a crockpot and my crockpot was being used to slow cook the pork.

https://www.spendwithpennies.com/broccoli-rice-casserole-scratch/#wprm-recipe-container-134557

In addition to the previously mentioned recipes, I also put together a large garden salad, I provided the rolls for the bbq pork sandwiches, and I provided bowls of chips, dip, and pretzels. So, if you’re looking for inspiration when feeding a large crowd, I highly recommend something along these lines. The recipes are relatively simple, delicious and will likely be devoured!

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