Make ahead or slow cooker meal to feed a crowd that doesn’t taste industrial.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mississippi roast.

Fav recipe?

I’ve never made this but it seems super easy and popular. Is it very salty though?

It’s soooo good. I make it all the time. Not too salty but if worried don’t put all the ranch seasoning in.

I make mashed potatoes with it to serve.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mississippi roast.

Fav recipe?

I’ve never made this but it seems super easy and popular. Is it very salty though?

It’s a chuck roast, a packet of ranch seasoning, packet of au jus, a 1/4 cup pepperoncini liquid, 1/2 a stick of butter sliced on top and 5-6 perreroncinis.

[Anonymous]

I think this leaves you with beef, right? Some sort of crock pot shredded beef taco situation. I'd serve with rice cooker rice, beans (do you have another crock pot?), tortillas, guac, salsa, chips, and the usual lettuce/tomato/cheese/sour cream stuff.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mississippi roast.

Fav recipe?

I’ve never made this but it seems super easy and popular. Is it very salty though?

It’s a chuck roast, a packet of ranch seasoning, packet of au jus, a 1/4 cup pepperoncini liquid, 1/2 a stick of butter sliced on top and 5-6 perreroncinis.

Nah, you are doing it wrong. I dump a big jar of pepperocinis in there, and leave out any butter as it is totally unnecessary. The stick of butter is there because the thing comes from the South. Is it salty? Of course because salt is awesome.

I also leave out the au jus “packet” because the roast makes its own with the liquid from the peppers as it slow cooks.

[Anonymous]

Pulled pork sliders

[Anonymous]

Sausage and peppers (can do turkey sausage) on a sheet pan with Smitten Kitchen’s pizza beans and Caesar salad from a bag.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mississippi roast.

Fav recipe?

I’ve never made this but it seems super easy and popular. Is it very salty though?

It’s a chuck roast, a packet of ranch seasoning, packet of au jus, a 1/4 cup pepperoncini liquid, 1/2 a stick of butter sliced on top and 5-6 perreroncinis.

This sounds so gross.

[Anonymous]

Anonymous wrote:If they like Indian flavors can make keema, adjust the spices to your preference. The recipe is with veal and beef but I’ve done it just with beef also and didn’t see much difference. Make rice, buy naan bread and you’ve got a nice meal. Can be prepared ahead and flavors blend even better the next day.
https://www.foodnetwork.com/recipes/keema-indian-spiced-ground-veal-and-beef-with-peas-recipe-1951104.amp

+1
You can make keema with any ground meat - ground chicken, turkey, lamb, pork, goat, rabbit, venison - same recipe. I also add cubed potatoes in it while cooking.

To make the meal non-industrial and fancy - serve with cucumber raita, mint chutney and a tangy kuchumber salad.

[Anonymous]

French dips, traditional pot roast, beef stew, beef burgundy

[Anonymous]

Beef stew

[Anonymous]

Anonymous wrote:

Anonymous wrote:If they like Indian flavors can make keema, adjust the spices to your preference. The recipe is with veal and beef but I’ve done it just with beef also and didn’t see much difference. Make rice, buy naan bread and you’ve got a nice meal. Can be prepared ahead and flavors blend even better the next day.
https://www.foodnetwork.com/recipes/keema-indian-spiced-ground-veal-and-beef-with-peas-recipe-1951104.amp

+1
You can make keema with any ground meat - ground chicken, turkey, lamb, pork, goat, rabbit, venison - same recipe. I also add cubed potatoes in it while cooking.

To make the meal non-industrial and fancy - serve with cucumber raita, mint chutney and a tangy kuchumber salad.

Pp here. Yes, I also add cubed potatoes to it! It’s such a versatile recipe.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mississippi roast.

Fav recipe?

I’ve never made this but it seems super easy and popular. Is it very salty though?

It’s soooo good. I make it all the time. Not too salty but if worried don’t put all the ranch seasoning in.

I make mashed potatoes with it to serve.

I won't arrive home in time for mashed potatoes. Can I serve with bread? Will this work on rolls?

[Anonymous]

Anonymous wrote:Meaning, the boys are coming to my house for dinner from boarding school.

No chicken, they eat a ton of that.
No pork.
Already did spaghetti and meatballs.

What can I make ahead on Sunday, OR Monday morning for Monday evening?

What do your boys like to eat?

What is their favorite homemade dish that you or your husband makes, they always request because it makes them feel like home? Kids always have their favorite "mom" meal.

Make that dish.

If it is something that has to be made fresh, post it here and maybe someone can figure out how to make it in advance.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mississippi roast.

Fav recipe?

I’ve never made this but it seems super easy and popular. Is it very salty though?

It’s a chuck roast, a packet of ranch seasoning, packet of au jus, a 1/4 cup pepperoncini liquid, 1/2 a stick of butter sliced on top and 5-6 perreroncinis.

This sounds so gross.

I know, I thought so too but it's really good actually. Strongly recommend using unsalted butter bc there is a lot of sodium in the ranch packet and au jus packet.

[Anonymous]

Anonymous wrote:Okay, so our options are beef, seafood, lamb or vegetarian?

I have a great Moroccan lamb stew recipe but I doubt that’s what you’re looking to feed teenage boys. And seafood doesn’t reheat well / isn’t universally liked by teen boys (though mine live seafood scampi).

If you have all the money in the world you could pre-make braised beef short-ribs. Or better yet, short-rib Mac and cheese. My kid went crazy over that the other day. Or do some kind of braised shredded beef or meatballs in the slow cooker and make sliders or subs.

A couple pans of enchiladas could work too. Or do rice bowls - pre-prep all the ingredients ahead of time and have them ready to pull out for assemble-your-own style. We do Asian-style ones that are a huge hit. You could prep salmon with a soy glaze and/or flank steak ahead of time throw on the grill that evening - it just reheat. That’s probably what I’d do in your situation.

Share the lamb stew recipe please?