Cooking for a large group 3x day for over a week. Recipe help please!

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you’re really going to try & shoulder all of this without help, I would stock a lot in my freezer & prep like mad.

1. Vegetarian chili (make ahead & freeze) + cornbread. Have shredded cheddar & sour cream as toppings. If anyone insists on meat, get a rotisserie chicken - slice it up and offer it as toppings too.

2. Mediterranean. Spanakopita (I make appetizer sized triangles with phyllo & freeze them), falafel (can she eat chickpea flour? Or is this an allergy?), store-bought hummus (Mil can skip), tabbouleh (I just use the boxed mix & add tons of parsley & cucumbers, tomatoes), baked fish with lemon & za’atar. For vegetarians, you can sear some halloumi.

3. Rice bowls. Cook rice ahead of time & freeze. Sauté diced seitan with frozen corn, onions, black beans. Season with cumin, coriander, and a pinch of smoked paprika/ancho pepper. While that’s cooking, roast wedges of sweet potato. Mix yogurt with lime and spread liberally into bottom of each bowl. Then add rice, then veg-seitan mix + sweet potatoes.

4. Indian. Freeze rice ahead of time. Freeze shredded greens & shredded ginger for quick palak paneer assembly. Many dals can be made ahead & frozen. Chutneys & condiments can also be frozen ahead. The gravy for many curries can be frozen ahead (just keep any dairy out & add it back in at the end of cook time). Naans & parathas can be frozen ahead.

5. Italian. Veg Lasagna (assemble & freeze ahead of time) Or, spaghetti & meatballs (make & freeze sauce ahead of time; use beyond meat for meatballs). Or, diy pasta bowls (I usually put out pesto, tomato sauce, roasted broccoli, black olives, shredded Parmesan, and chopped sausage/vegan sausage). Serve with green salad.

6. Spanish. Gazpacho (make 1 day ahead & refrigerate). Tapas: potato tortilla, manchego & tapenade on toast, baked aubergines and/or stuffed peppers. Shrimp in garlic oil, grilled veg with romesco sauce. Prep all ahead & assemble for dinner.

7. Grill. Veg burgers or fish, grilled corn, slaw.

These are all good suggestions but who has the freezer space to prep and freeze 5+ meals that are enough to serve 15 people, plus whatever else needs to be in their freezer?

Not to mention, I honestly cannot even imagine what an Indian person would think if you served them frozen rice when it takes 2 minutes to set up a rice cooker.

[Anonymous]

How about a Thanksgiving dinner type of menu? Cook a turkey (or 3 turkey breasts if you can't find turkey at the grocery store that time of year, or bake 3 whole chickens). stuffing, mashed potatoes, gravy, corn, green bean casserole, pumpkin pie, apple pie, rolls.

[Anonymous]

We have made cajun shrimp boil for a crowd several times and it has gone over well. You boil red potatoes, corn on the cob, sausage and shrimp all together in zatarains cajun seasoning. It's pretty easy. You just need really big pots to do it.

We cook most of the potatoes and corn ahead of time and then put them in our big turkey roasting pan with water and put it in the oven on like 200 degrees to stay warm while the rest of the stuff cooks. We only do that because we don't have enough huge pots to cook it all for a really big crowd all at once.

[Anonymous]

As an Indian American who is used to this scenario; if you aren’t used to cooking large quantities of Indian veg food then don’ start now. Enlist the visiting relatives to help but only if they are used to cooking back home and/or get food catered and purchase staples like frozen rotis and a big bag of rice.

[Anonymous]

Breakfast: get muffins and croissants at Costco, plus lots of fruit and yogurt
Lunch: make a few salads (broccoli, German potato, etc) with leftovers from dinners
Dinner: go with a meat, steamed veg, starch and a side sauce. Rotisserie chicken, salmon filet, barbacoa, shrimp kebabs, etc. Keep the meals simple with options to add flavor.

[Anonymous]

Anonymous wrote:I would get a caterer or a sous chef. Not kidding, that’s too many people to cook for for one person.

You need to make breakfast self serve. Assign someone to get bagels every morning. Have cream cheeses, precut fruit, smoked salmon, red onion, that sort of thing. Anything else they can go out and get. Maybe do a big crock pot oatmeal option some of the days.

Lunch is out of the house. It has to be.

If you’re really only cooking for dinner, you *might* not die. Make every other night restaurant or take out or catered.

Agree with this. One or two nights of dinner? Fine. But 3X a day for a week? Hell.No.

Do you not work, op? Because there’s no way I’d do this if I worked full time. Also, my DH would be helping me, if not in charge of feeding his family.

[Anonymous]

Agree with everyone - breakfast needs to be self-serve and lunch needs to be someone else’s responsibility.
Depending on MIL and your relationship, could you ask her “while you’re here, can you teach me how you make X? DH says mine isn’t as good as yours!” Whatever. Do whatever it takes to put a positive spin on it. Then take MIL to an indian grocery and spend an afternoon making (that things). Use your time at the grocery to have her select some other stuff, preferably convenient frozen premade options .
Do you have a crockpot? Borrow a second one and use them.
Also, cook one eat multiple times…. Can DH grill up a bunch of chicken breasts one night? With the express idea of having leftovers for chicken pasta or aonething the next night?
My fear would be the cleanup… egads all the dishes.
Also, do you know for sure that they will eat “American foods?” Want to eat them? Will avoid them like the plague? That could make a HUGE difference. Tacos, for instance, will easily meet the dietary restrictions but only if everyone will actually eat them!

[Anonymous]

I don’t have contacts in this area but there are Indian women who do small catering gigs or will cook for a family. You should do that a few times while they’re here.

[Anonymous]

How do that many people sleep in your house? Or sit at the table?

[Anonymous]

Anonymous wrote:[code]

My husband’s family is visiting from overseas for 3 weeks over the summer.
We will probably travel half the time but while they are staying with us, I need to feed them.

I’m used to cooking for 5 people but now it will be 12 people and that’s very different.
Also, my husband’s mother is strictly vegetarian but won’t eat salads, veggie burgers or tofu among other things. She typically eats her own cooking - Indian food. I will likely have to make her food separately too.
That’s another issue because she won’t eat chick peas and all my Indian food recipes are with chicken or chick peas.

But for the rest of the group who eat anything but red meat - any recipes that work for large groups???
Breakfast, lunch and dinner ideas

I’ll make my homemade macaroni and cheese for kids and large salads to have on hand along with sandwich supplies. Maybe a French toast casserole one morning and sometimes they will have eggs/toast or cereal and fruit.

But I’m overwhelmed by this. I’m a decent cook but I get nervous trying new recipes for other people so I’m going to start experimenting soon.

Any easy meal recipes appreciated since I’m likely shopping, planning, cooking and cleaning alone.

Nope. Why would you do this?

[Anonymous]

Anonymous wrote:If you’re really going to try & shoulder all of this without help, I would stock a lot in my freezer & prep like mad.

1. Vegetarian chili (make ahead & freeze) + cornbread. Have shredded cheddar & sour cream as toppings. If anyone insists on meat, get a rotisserie chicken - slice it up and offer it as toppings too.

2. Mediterranean. Spanakopita (I make appetizer sized triangles with phyllo & freeze them), falafel (can she eat chickpea flour? Or is this an allergy?), store-bought hummus (Mil can skip), tabbouleh (I just use the boxed mix & add tons of parsley & cucumbers, tomatoes), baked fish with lemon & za’atar. For vegetarians, you can sear some halloumi.

3. Rice bowls. Cook rice ahead of time & freeze. Sauté diced seitan with frozen corn, onions, black beans. Season with cumin, coriander, and a pinch of smoked paprika/ancho pepper. While that’s cooking, roast wedges of sweet potato. Mix yogurt with lime and spread liberally into bottom of each bowl. Then add rice, then veg-seitan mix + sweet potatoes.

4. Indian. Freeze rice ahead of time. Freeze shredded greens & shredded ginger for quick palak paneer assembly. Many dals can be made ahead & frozen. Chutneys & condiments can also be frozen ahead. The gravy for many curries can be frozen ahead (just keep any dairy out & add it back in at the end of cook time). Naans & parathas can be frozen ahead.

5. Italian. Veg Lasagna (assemble & freeze ahead of time) Or, spaghetti & meatballs (make & freeze sauce ahead of time; use beyond meat for meatballs). Or, diy pasta bowls (I usually put out pesto, tomato sauce, roasted broccoli, black olives, shredded Parmesan, and chopped sausage/vegan sausage). Serve with green salad.

6. Spanish. Gazpacho (make 1 day ahead & refrigerate). Tapas: potato tortilla, manchego & tapenade on toast, baked aubergines and/or stuffed peppers. Shrimp in garlic oil, grilled veg with romesco sauce. Prep all ahead & assemble for dinner.

7. Grill. Veg burgers or fish, grilled corn, slaw.

+1 and hope you have a second fridge and no full time job.

[Anonymous]

Can you do compostable paper plates for breakfast and lunch?

[Anonymous]

Anonymous wrote:Order in. A lot.

Loves it.

[Anonymous]

Anonymous wrote:If you’re really going to try & shoulder all of this without help, I would stock a lot in my freezer & prep like mad.

1. Vegetarian chili (make ahead & freeze) + cornbread. Have shredded cheddar & sour cream as toppings. If anyone insists on meat, get a rotisserie chicken - slice it up and offer it as toppings too.

2. Mediterranean. Spanakopita (I make appetizer sized triangles with phyllo & freeze them), falafel (can she eat chickpea flour? Or is this an allergy?), store-bought hummus (Mil can skip), tabbouleh (I just use the boxed mix & add tons of parsley & cucumbers, tomatoes), baked fish with lemon & za’atar. For vegetarians, you can sear some halloumi.

3. Rice bowls. Cook rice ahead of time & freeze. Sauté diced seitan with frozen corn, onions, black beans. Season with cumin, coriander, and a pinch of smoked paprika/ancho pepper. While that’s cooking, roast wedges of sweet potato. Mix yogurt with lime and spread liberally into bottom of each bowl. Then add rice, then veg-seitan mix + sweet potatoes.

4. Indian. Freeze rice ahead of time. Freeze shredded greens & shredded ginger for quick palak paneer assembly. Many dals can be made ahead & frozen. Chutneys & condiments can also be frozen ahead. The gravy for many curries can be frozen ahead (just keep any dairy out & add it back in at the end of cook time). Naans & parathas can be frozen ahead.

5. Italian. Veg Lasagna (assemble & freeze ahead of time) Or, spaghetti & meatballs (make & freeze sauce ahead of time; use beyond meat for meatballs). Or, diy pasta bowls (I usually put out pesto, tomato sauce, roasted broccoli, black olives, shredded Parmesan, and chopped sausage/vegan sausage). Serve with green salad.

6. Spanish. Gazpacho (make 1 day ahead & refrigerate). Tapas: potato tortilla, manchego & tapenade on toast, baked aubergines and/or stuffed peppers. Shrimp in garlic oil, grilled veg with romesco sauce. Prep all ahead & assemble for dinner.

7. Grill. Veg burgers or fish, grilled corn, slaw.

Yeah right.

[Anonymous]

Anonymous wrote:If you’re really going to try & shoulder all of this without help, I would stock a lot in my freezer & prep like mad.

1. Vegetarian chili (make ahead & freeze) + cornbread. Have shredded cheddar & sour cream as toppings. If anyone insists on meat, get a rotisserie chicken - slice it up and offer it as toppings too.

2. Mediterranean. Spanakopita (I make appetizer sized triangles with phyllo & freeze them), falafel (can she eat chickpea flour? Or is this an allergy?), store-bought hummus (Mil can skip), tabbouleh (I just use the boxed mix & add tons of parsley & cucumbers, tomatoes), baked fish with lemon & za’atar. For vegetarians, you can sear some halloumi.

3. Rice bowls. Cook rice ahead of time & freeze. Sauté diced seitan with frozen corn, onions, black beans. Season with cumin, coriander, and a pinch of smoked paprika/ancho pepper. While that’s cooking, roast wedges of sweet potato. Mix yogurt with lime and spread liberally into bottom of each bowl. Then add rice, then veg-seitan mix + sweet potatoes.

4. Indian. Freeze rice ahead of time. Freeze shredded greens & shredded ginger for quick palak paneer assembly. Many dals can be made ahead & frozen. Chutneys & condiments can also be frozen ahead. The gravy for many curries can be frozen ahead (just keep any dairy out & add it back in at the end of cook time). Naans & parathas can be frozen ahead.

5. Italian. Veg Lasagna (assemble & freeze ahead of time) Or, spaghetti & meatballs (make & freeze sauce ahead of time; use beyond meat for meatballs). Or, diy pasta bowls (I usually put out pesto, tomato sauce, roasted broccoli, black olives, shredded Parmesan, and chopped sausage/vegan sausage). Serve with green salad.

6. Spanish. Gazpacho (make 1 day ahead & refrigerate). Tapas: potato tortilla, manchego & tapenade on toast, baked aubergines and/or stuffed peppers. Shrimp in garlic oil, grilled veg with romesco sauce. Prep all ahead & assemble for dinner.

7. Grill. Veg burgers or fish, grilled corn, slaw.

This sounds like someone who has a work from home job but they ain/t really workin!!!!