Help need easy recipe to make for my family
 

I have a group of ten people coming over for dinner and need something
easy to make. I do not have much cooking experience and have never
cooked for a group before. Any suggestions????

Kerry

On Wed 09 Feb 2005 09:32:47p, Kerry wrote in rec.food.cooking:

> I have a group of ten people coming over for dinner and need something
> easy to make. I do not have much cooking experience and have never
> cooked for a group before. Any suggestions????
>
> Kerry

What appeals to you and your guests? Lot's of possibilities. Stew, pasta
with homemade sauce, pot roast...many things are easy.

Wayne

Hi Wayne,

Pot roast sounds good. Do you have a recipe? I do not even know what
type of meat to buy.

On 9 Feb 2005 22:45:25 -0800, "Kerry" > wrote:

>Pot roast sounds good. Do you have a recipe? I do not even know what
>type of meat to buy.

This is a wonderful pot roast recipe. You can add potatoes and carrots
during the last hour.


* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 360 degree oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"



- - - - - - - - - - - - - - - - - - -

Per serving: 615 Calories (kcal); 44g Total Fat; (66% calories from fat);
45g Protein; 5g Carbohydrate; 164mg Cholesterol; 677mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates


--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Thanks, am I supposed to put water in the pot?

On 9 Feb 2005 23:39:14 -0800, "Kerry" > wrote:

>Thanks, am I supposed to put water in the pot?

Nope, no water. It's absolutely delicious!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Wed 09 Feb 2005 11:45:25p, Kerry wrote in rec.food.cooking:

> Hi Wayne,
>
> Pot roast sounds good. Do you have a recipe? I do not even know what
> type of meat to buy.
>

Kerry,

Almost any pot roast recipe is good and even though some recipes may have a
lot of ingredients, the cooking process is still simple. Basically,
everything is combined and cooked together. An easy way to cook one and
insure that it will be both nicely browned and moist is to use a Reynold's
cooking bag.

Several cuts of meat work well for pot roast. My favorites are 7-bone
(there aren't seven bones, the bone is shaped like a number 7), chuck,
English cut, etc.

The following recipe is from memory, as I'm on the road for business right
now. It has a somewhat odd combination of ingredients, but is really quite
tasty. I found it on the web one day and gave it a try.

Wayne

Baked Pot Roast with Vegetables

1 (3 to 4 pounds) beef 7-bone roast
salt and pepper
1 Tbsp olive oil
1 pound baby red (creamer) potatoes, scrubbed, skins on
8 ounces button mushrooms, cleaned
1/2 pound baby carrots, peeled
1 onion, very thinly sliced
3 garlic cloves, chopped fine
1 cup Coca-Cola or other cola, at room temperature
1 8 oz. can tomato sauce
1 packet dry onion soup mix
1 Tbsp sweet Hungarian paprika
1 tsp dried thyme, crushed

Preheat oven to 350 degrees F. Have ready a large size Reynold's cooking
bag and a 9 x 13 baking pan.

Sprinkle roast liberally with salt and pepper and rub with olive oil.

Place roast in cooking bag. Surround with potatoes, mushrooms, and carrots
in an even layer. Spread sliced onions evenly over the top of the meat and
vegetables.

Mix cola, tomato sauce, onion soup mix, paprika, oregano, and chopped
garlic in a bowl until combined. Pour evenly over meat and vegetables.
Close cooking bag with the tie provided and puncture several small holes in
the top.

Bake for 2-1/2 hours. Remove from oven and let rest at least 15 minutes.
Carve meat. Serve with vegetables and pan gravy.

Wayne Boatwright wrote:
> On Wed 09 Feb 2005 11:45:25p, Kerry wrote in rec.food.cooking:
>
>
>>Hi Wayne,
>>
>>Pot roast sounds good. Do you have a recipe? I do not even know what
>>type of meat to buy.
>>
>

For 10 people what do you guys think about maybe lasagna vs the roast?
She's going to need a fairly large roast to ensure that there is enough
for 10 people considering we don't know how much they eat.

Reasons I'm thinking of a it can (and should be) made ahead of time
so there's no stress the day of the dinner. We certainly have good and
easy recipes for it floating around here that have been tried and
proven. Very easy to ensure that you'll have enough to comfortably feed
everyone and most likely have leftovers, which as we all know are better
anyhow. ;-) It's relatively easy and no real "science" to cook it.
Serve with some garlic bread and a nice garden salad and you're done.
No muss, no fuss.

I'd put one up as a sample but don't have 'em on this hard drive.


--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

In article >, Wayne Boatwright > wrote:
>On Wed 09 Feb 2005 11:45:25p, Kerry wrote in rec.food.cooking:
>
>> Pot roast sounds good. Do you have a recipe? I do not even know what
>> type of meat to buy.
>
>Almost any pot roast recipe is good and even though some recipes may have a
>lot of ingredients, the cooking process is still simple. Basically,
>everything is combined and cooked together. An easy way to cook one and
>insure that it will be both nicely browned and moist is to use a Reynold's
>cooking bag.
>
>Several cuts of meat work well for pot roast. My favorites are 7-bone
>(there aren't seven bones, the bone is shaped like a number 7), chuck,
>English cut, etc.
>
>The following recipe is from memory, as I'm on the road for business right
>now. It has a somewhat odd combination of ingredients, but is really quite
>tasty. I found it on the web one day and gave it a try.
>
>Baked Pot Roast with Vegetables
>
>1 (3 to 4 pounds) beef 7-bone roast
>salt and pepper
>1 Tbsp olive oil
>1 pound baby red (creamer) potatoes, scrubbed, skins on
>8 ounces button mushrooms, cleaned
>1/2 pound baby carrots, peeled

Wayne, why do you peel the carrots? Years ago I peeled spuds and
pumpkin, but I gave that away decades ago -- and I've never felt the
need to peel carrots, baby or otherwise. So, is there some reason you
go to this sort of trouble?

>1 onion, very thinly sliced
>3 garlic cloves, chopped fine
>1 cup Coca-Cola or other cola, at room temperature

I must say I'd never have thought of using that! :-)

>1 8 oz. can tomato sauce
>1 packet dry onion soup mix
>1 Tbsp sweet Hungarian paprika
>1 tsp dried thyme, crushed
>
>Preheat oven to 350 degrees F. Have ready a large size Reynold's cooking
>bag and a 9 x 13 baking pan.

Can't say I've heard of those Reynold's things here in Oz -- not to
say they aren't around of course! Is it what I would generically
refer to as an "oven bag", or is there a bit more to it than that?

>Sprinkle roast liberally with salt and pepper and rub with olive oil.
>
>Place roast in cooking bag. Surround with potatoes, mushrooms, and carrots
>in an even layer. Spread sliced onions evenly over the top of the meat and
>vegetables.
>
>Mix cola, tomato sauce, onion soup mix, paprika, oregano, and chopped
>garlic in a bowl until combined. Pour evenly over meat and vegetables.
>Close cooking bag with the tie provided and puncture several small holes in
>the top.
>
>Bake for 2-1/2 hours. Remove from oven and let rest at least 15 minutes.
>Carve meat. Serve with vegetables and pan gravy.

Cheers, Phred.

--
LID

Damsel in dis Dress wrote:
> On 9 Feb 2005 23:39:14 -0800, "Kerry" > wrote:
>
>
>>Thanks, am I supposed to put water in the pot?
>
>
> Nope, no water. It's absolutely delicious!
>
> Carol


It would be even more delicious if you poured a cup of
red wine over the meat before cooking.

Will this feed 10 people? (That's the original
criterion.)

gloria p

On Thu 10 Feb 2005 06:30:07a, Steve Calvin wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Wed 09 Feb 2005 11:45:25p, Kerry wrote in rec.food.cooking:
>>
>>
>>>Hi Wayne,
>>>
>>>Pot roast sounds good. Do you have a recipe? I do not even know what
>>>type of meat to buy.
>>>
>>
>
> For 10 people what do you guys think about maybe lasagna vs the roast?
> She's going to need a fairly large roast to ensure that there is enough
> for 10 people considering we don't know how much they eat.

I think lasagne is a great idea!

Wayne

On Thu 10 Feb 2005 07:17:04a, Phred wrote in rec.food.cooking:

> Wayne, why do you peel the carrots? Years ago I peeled spuds and
> pumpkin, but I gave that away decades ago -- and I've never felt the
> need to peel carrots, baby or otherwise. So, is there some reason you
> go to this sort of trouble?

Dunno, really, I just always have, especially for cooking. Guess it's
because my mom always did. If the carrot skins are really nice and
unblemished, I will sometimes eat them raw without peeling.

>>3 garlic cloves, chopped fine 1 cup Coca-Cola or other cola, at room
>>temperature
>
> I must say I'd never have thought of using that! :-)

I hadn't either, but it adds a surprisingly nice flavor.

>>
>>Preheat oven to 350 degrees F. Have ready a large size Reynold's
>>cooking bag and a 9 x 13 baking pan.
>
> Can't say I've heard of those Reynold's things here in Oz -- not to
> say they aren't around of course! Is it what I would generically
> refer to as an "oven bag", or is there a bit more to it than that?

Yes, I'm sure it's the very same. In fact, I realized that Reynolds calls
them oven bags as well. Just a local US brand.

http://www.dinnerunplugged.com/reyno...tion/products/
oven_bags/index.asp

Cheers!
Wayne

Wayne Boatwright wrote:
> On Thu 10 Feb 2005 07:17:04a, Phred wrote in rec.food.cooking:
>
>> Wayne, why do you peel the carrots? Years ago I peeled spuds and
>> pumpkin, but I gave that away decades ago -- and I've never felt the
>> need to peel carrots, baby or otherwise. So, is there some reason
>> you go to this sort of trouble?
>
> Dunno, really, I just always have, especially for cooking. Guess it's
> because my mom always did. If the carrot skins are really nice and
> unblemished, I will sometimes eat them raw without peeling.
>
Wayne, the thing about "baby carrots" is they aren't really baby carrots;
they have been shaved down to small size so they don't have peels on them.

Jill

"Kerry" > wrote in message
oups.com...
>I have a group of ten people coming over for dinner and need something
> easy to make. I do not have much cooking experience and have never
> cooked for a group before. Any suggestions????
>
> Kerry

If you are not expereinced then I would suggest the following: Salad, Baked
Ziti, Garlic Bread

About 3 to 4 bags of prepared salad in a large bowl tossed with your
favorite Italian dressing - add sliced tomatoes and cucumbers to the top.
To make the cukes look pretty run the tines of a fork along the cuke to
score the skin before slicing. 1/2 the tomatoes and cukes tossed with the
salad the other half as garnish on the top. If you like them you can also
add a small can of sliced olives.

Make 2 recipes of the following:

Baked Ziti
Prep Time: approx. 20 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 1 Hour 5 Minutes. Makes 8 servings.
Printed from Allrecipes, Submitted by Colleen B. Smith

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


Directions
1 Bring a large pot of lightly salted water to a boil. Add ziti pasta, and
cook until al dente, about 8 minutes; drain.
2 In a large skillet, brown onion and ground beef over medium heat. Add
spaghetti sauce, and simmer 15 minutes.
3 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch
baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour
cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining
sauce mixture.
Top with grated Parmesan cheese.
4 Bake for 30 minutes in the preheated oven, or until cheeses are melted.

When the Ziti comes out of the oven put the Garlic Bread in and follow the
package directions.

Serve with the salad and Garlic bread.

Have some more Parmesan cheese on the side. (Note for the cheeses buy the
best you can afford it does make a difference)

Dimitri

Well thanks everyone maybe I will try the baked ziti. This is great I
will also make the pot roast maybe just for my husband and I. I was
happy to read about the baking bag because I do not have a dutch oven
and was not sure how I was going to make it.

On Thu 10 Feb 2005 12:05:36p, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Thu 10 Feb 2005 07:17:04a, Phred wrote in rec.food.cooking:
>>
>>> Wayne, why do you peel the carrots? Years ago I peeled spuds and
>>> pumpkin, but I gave that away decades ago -- and I've never felt the
>>> need to peel carrots, baby or otherwise. So, is there some reason
>>> you go to this sort of trouble?
>>
>> Dunno, really, I just always have, especially for cooking. Guess it's
>> because my mom always did. If the carrot skins are really nice and
>> unblemished, I will sometimes eat them raw without peeling.
>>
> Wayne, the thing about "baby carrots" is they aren't really baby carrots;
> they have been shaved down to small size so they don't have peels on them.
>
> Jill

Yes, Jill, I know that most of them are processed into "baby" carrots.
However, there is an organic market here that has "real" baby carrots. They
are not pre-peeled.

Wayne

On Thu 10 Feb 2005 12:32:47p, Kerry wrote in rec.food.cooking:

> Well thanks everyone maybe I will try the baked ziti. This is great I
> will also make the pot roast maybe just for my husband and I. I was
> happy to read about the baking bag because I do not have a dutch oven
> and was not sure how I was going to make it.

Kerry, if you can get the Reynold's oven bags, they include detailed
instructions inside on how to make various dishes, including a pot roast.

Wayne

On Thu, 10 Feb 2005 18:04:02 GMT, Puester > wrote:

>Damsel in dis Dress wrote:
>> On 9 Feb 2005 23:39:14 -0800, "Kerry" > wrote:
>>
>>
>>>Thanks, am I supposed to put water in the pot?
>>
>> Nope, no water. It's absolutely delicious!
>
>It would be even more delicious if you poured a cup of
>red wine over the meat before cooking.
>
>Will this feed 10 people? (That's the original
>criterion.)

Sorry, I missed that. All I caught was that it was for the OPs family.
(I wish Crash liked food cooked with wine) :(

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dimitri wrote:
> "Kerry" > wrote in message
> oups.com...
>
>>I have a group of ten people coming over for dinner and need something
>>easy to make. I do not have much cooking experience and have never
>>cooked for a group before. Any suggestions????
>>
>>Kerry
>
>
> If you are not expereinced then I would suggest the following: Salad, Baked
> Ziti, Garlic Bread

>
> Dimitri
>
>

Good one Dimitri! I was just going to post a lasagna rec. when I saw
your post and ziti is even easier than lasagna. I vote for your menu.
--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Thanks for your response, mate. But it's still got me beat why
someone would peel carrots, where you can barely even see the "skin",
but will happily eat spuds "in the jacket"! After all, they both grow
in dirt. ;-) [Actually, I've got a friend who's about the only bloke
I know who could happily live in the stone age. He'll stuff just
about anything vaguely edible down his gob, but he peels carrots too!]

In article >, Wayne Boatwright
> wrote:
>On Thu 10 Feb 2005 07:17:04a, Phred wrote in rec.food.cooking:
>
>> Wayne, why do you peel the carrots? Years ago I peeled spuds and
>> pumpkin, but I gave that away decades ago -- and I've never felt the
>> need to peel carrots, baby or otherwise. So, is there some reason you
>> go to this sort of trouble?
>
>Dunno, really, I just always have, especially for cooking. Guess it's
>because my mom always did. If the carrot skins are really nice and
>unblemished, I will sometimes eat them raw without peeling.
>
>>>3 garlic cloves, chopped fine 1 cup Coca-Cola or other cola, at room
>>>temperature
>>
>> I must say I'd never have thought of using that! :-)
>
>I hadn't either, but it adds a surprisingly nice flavor.
>
>>>
>>>Preheat oven to 350 degrees F. Have ready a large size Reynold's
>>>cooking bag and a 9 x 13 baking pan.
>>
>> Can't say I've heard of those Reynold's things here in Oz -- not to
>> say they aren't around of course! Is it what I would generically
>> refer to as an "oven bag", or is there a bit more to it than that?
>
>Yes, I'm sure it's the very same. In fact, I realized that Reynolds calls
>them oven bags as well. Just a local US brand.
>
>http://www.dinnerunplugged.com/reyno...tion/products/
>oven_bags/index.asp
>
>Cheers!
>Wayne

Cheers, Phred.

--
LID

Phred wrote:
> Thanks for your response, mate. But it's still got me beat why
> someone would peel carrots, where you can barely even see the "skin",

> but will happily eat spuds "in the jacket"! After all, they both
grow
> in dirt. ;-)

Well, it has to do with how old and dried out the skin is, doesn't it?
Fresh out of the ground, a carrot needs only a rinse; for several weeks
afterwards it probably needs only a light brushing; but after a long
time in storage that dried, unattractive, untasty skin won't brush off,
so you peel it. Or not, it's all up to your taste....

-aem

In article .com>, "aem" > wrote:
>
>Phred wrote:
>> Thanks for your response, mate. But it's still got me beat why
>> someone would peel carrots, where you can barely even see the "skin",
>> but will happily eat spuds "in the jacket"! After all, they both
>> grow in dirt. ;-)
>
>Well, it has to do with how old and dried out the skin is, doesn't it?

Never seen "old and dried out the skin" on carrots. Clearly YMDV!

>Fresh out of the ground, a carrot needs only a rinse; for several weeks
>afterwards it probably needs only a light brushing; but after a long
>time in storage that dried, unattractive, untasty skin won't brush off,
>so you peel it. Or not, it's all up to your taste....

Fair enough in your circs I guess. But I think I'll stick to the
fresher ones available here in Oz. No need to peel 'em. :-)

Cheers, Phred.

--
LID