Recipes to feed 20-30 people | Taste of Home Community
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Recipes to feed 20-30 people

Last post Jul 31, 2005 9:23 PM by arelabs . 18 replies.

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  • Recipes to feed 20-30 people
    Ineed main course and dessert ideas to feed a large crowd.
  • RE: Recipes to feed 20-30 people
    email me at
  • RE: Recipes to feed 20-30 people

  • RE: Recipes to feed 20-30 people

    Turkey Stroganoff

    Yield: 20

    Ethnicity: Russian Cuisine


    9 Ounces wild rice raw
    10 Ounces white rice raw
    4 Ounces butter
    8 Ounces onions diced
    1 Pound fresh mushrooms sliced
    2 Tablespoons fresh garlic minced
    4 Ounces fresh red peppers seeded and diced
    2-1/2 Quarts TURKEY STOCK
    6 Ounces all purpose flour
    1-1/2 Ounces cornstarch
    As Needed water
    2 Pounds PULLED TURKEY
    12 Ounces sour cream
    3 Ounces Dijon mustard
    To Taste salt and pepper
    2 Ounces plain bread crumbs
    6 Ounces English walnuts chopped

    In separate saucepans, cook wild rice 40 minutes and white rice 12 minutes in boiling water. Rinse, cool, and combine. Hold refrigerated until ready to use.
    Preheat oven to 400 degrees Fahrenheit. In a large saucepot, melt butter. Add onions and mushrooms and saute until onions are translucent and most of the moisture cooks out of the mushrooms. Add garlic and red peppers and saute 2 minutes. Add stock to saucepot and blend.
    Blend flour and cornstarch in a bowl and whisk with just enough water to form a smooth mixture. Stir mixture into saucepot and bring to a boil. Reduce heat and simmer 8-10 minutes, until thick and smooth.
    Add turkey and heat through.
    Remove pan from heat and stir in sour cream and Dijon mustard. Season to taste with salt and pepper. Place rice mixture in the bottom of a 2-inch-deep hotel pan. Pour hot turkey sauce mixture over the rice, distributing evenly.
    Top with bread crumbs and walnuts. Bake uncovered for 45 minutes to 1 hour in a 400 degree Fahrenheit oven or until top is browned and pan is thoroughly heated. Hold warm (above 140 degrees Fahrenheit) until serving time. Serve 10 ounce portions

  • RE: Recipes to feed 20-30 people
    Lasagna would be easy and could be done ahead of time and reheated or cooked the day of the dinner. I guess it all depends on what the cooking facilities are.

    How about ice cream with different toppings--hot chocolate, strawberry caramel, etc. Sugar wafers would go well with that, too.

    Good Luck!
  • RE: Recipes to feed 20-30 people

    1 box of Oreo Cookie Crumbs
    2 sticks of butter
    5 packages (8 oz ea) of cream cheese, softened
    1 cup sugar
    4 eggs
    3 cups of heavy cream
    Chocolate malt syrup
    15 Snickers bars
    Butterscotch caramel sauce
    1 tablespoon vanilla extract

    Preheat oven to 325 degrees. Melt butter in skillet or microwave. Place cookie crumbs in a mixing bowl and add melted butter. Mix well. Spray spring-form pan with butter-flavored non-stick spray. Press crumb mixture into bottom of pan, and about 1 inch up the sides.

    In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, about 1-2 minutes. Beat in eggs, one at a time. Add vanilla, 2 cups of heavy cream, and 1/2 cup of chocolate sauce and mix about another minute. Fold in 11 Snickers, cut into bite-size pieces.

    Turn mixture into pan, level out with rubber spatula, and place on middle rack of preheated oven. Place an 8" x 8" pan filled with 1/2" water (this will help prevent the cheesecake from cracking, by keeping moisture in the oven while it bakes.) Bake about an hour and 15 minutes, or until the sides of the cheesecake are set, but center jiggles just a little. Remove from oven and let set at room temperature about 20 minutes. Sprinkle remaining bite-size snickers bars on top, and drizzle caramel and chocolate sauces over top. Chill in refrigerator 4-5 hours before serving.

    1. Buy the chocolate malt sauce in the squeeze bottle, it stores and pours easier!
    2. Remove the top from the butterscotch caramel sauce and place container in microwave for about 20-30 seconds to soften up (if stiff).
    3. A normal cheesecake of this size would feed 12-14, BUT this recipe is SO rich, you can easily feed 20!!!
  • RE: Recipes to feed 20-30 people
    hi renew,

    i started a thread some days ago regarding recipes for crowds please search

    "Recipes for Crowds - Add yours"

    best wishes twinkle
    You are welcome to visit my blog...
  • RE: Recipes to feed 20-30 people
    Posted by: Churdle Posted on: 1/27/2002 2:53:34 PM
    i remember reading this post. it feeds 72 (definitely a large crowd) - you could half it. i have relatives that work as firefighters. i will see if i can find some more recipes.

    Posted by: ChefV_Finland Posted on: 11/13/01 2:39:02 PM
    I found your recipe. It was in the Aug/Sep 95 TOH, page 54. Hope you're hungry!


    18 lbs. ground beef
    3 cups chopped onion
    18 envelopes taco seasoning mix
    6 cans (15 oz. each) tomato sauce
    6 cans ( 14 1/2 oz. each) diced tomatoes with liquid
    32 to 40 flour tortillas (10 inches), cut into 2-inch strips
    4 1/2 lbs. cheddar cheese, shredded, divided

    In several Dutch ovens over medium heat, brown beef and onion; drain. Add the taco seasoning, tomato sauce and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Spoon about 2 cups each into six 13x9x2 baking pans. Top with a single layer of tortilla strips. Sprinkle with 1 cup cheese. Repeat layers two more times. Divide the remaining meat sauce among pans (each pan will have about 7 cups of sauce). Top with remaining tortillas. Cover and bake at 350 for 40 minutes or until bubbly. Uncover; sprinkle with remaining cheese. Return to the oven for 5-10 minutes or until the cheese melts. YIELD: about 72 servings.
    This really feeds a bunch!! You could half it.

    Blessed are those that can give without remembering and take without forgetting.

  • RE: Recipes to feed 20-30 people
    I bumped up twinkle's thread. " Recipes for a Crowd" Maybe there is something on it that will help.

    Blessed are those that can give without remembering and take without forgetting.

  • RE: Recipes to feed 20-30 people
    This is from There are lots more recipes and tips regarding cooking for large groups.

    Turkey Scalloppini with Capers and Lemon Recipe

    20 (6 ounces each) turkey breast medallions, pounded thin
    2 cups flour
    2 cups fresh bread crumbs
    Salt and pepper to taste
    Olive oil as needed
    1-1/2 Tablespoons shallots, chopped
    1 Tablespoon minced garlic
    1/3 cup capers, drained
    1 cup dry white wine
    1 cup turkey or chicken stock
    1 pound butter cubed and kept cold
    2/3 cup fresh lemon juice
    Lemon slices for garnish

    Pound turkey breasts into scalloppini filets. Mix flour and bread crumbs with salt and pepper to taste.

    Heat saute pan with olive oil. Dredge turkey through the flour/bread crumb mixture, then saute both sides until fully cooked. Place onto a sheet pan and keep warm.

    Add shallots, garlic, and capers to saute pan and saute until lightly golden. Deglaze pan with wine. Reduce by half. Add stock and reduce by half. Add butter and swirl in pan until all is melted into the sauce. Finish with lemon juice, salt and pepper to taste. Remove from heat.

    Serve with basil mashed potatoes and a variety of grilled vegetables (red and yellow pepper, eggplant, zucchini, and fennel).
    Garnish with a lemon wheel twist.

    Yield: 20 servings

    Recipe from: Developed by Good Housekeeping for National Turkey Federation

  • RE: Recipes to feed 20-30 people
    go to
  • RE: Recipes to feed 20-30 people
    Check out my thread called Chicken my favorite white meat...there's a recipe in there that makes a quantity!


  • RE: Recipes to feed 20-30 people
    Easy Tuna Noodle Casserole
    30-40 servings

    10 cups milk
    10 cups cream of celery soup
    5 lbs frozen noodles
    5 (6 ounces) cans tuna in water , drained
    3 3/4 cups grated cheddar cheese
    salt and pepper

    1. Bring 2 quarts of water to a boil.
    2. Add 1 lb frozen noodles, return to boil and simmer 5 minutes.
    3. Drain noodles and rinse in hot water.
    4. In a 2 quart baking dish, combine noodles, tuna, milk, cream of celery soup, 1/2 cup of cheese.
    5. Add salt and pepper to taste.
    6. Stir to seperate.
    7. Bake 50 minutes uncovered at 350 degrees.
    8. Sprinkle with remaining 1/4 cup of cheese last 5 minutes of baking.

    1 hours 5 minutes ( 15 mins prep time, 50 mins cook time

  • RE: Recipes to feed 20-30 people

    30 servings

    This is a comforting and filling casserole perfect for chicken leftovers.

    1 1/4 cups butter
    1 2/3 cups flour
    2 1/2 teaspoons salt
    1 1/4 teaspoons white pepper
    10 cups half-and-half
    10 teaspoons chicken bouillon granules
    10 cups cubed cooked chicken
    5 (1lbs) packages frozen mixed vegetables , thawed

    5 cups flour
    1 1/4 teaspoons baking powder
    1 2/3 cups butter , softened
    1 1/4 cups grated parmesan cheese
    5 eggs

    1. Heat oven to 400º.
    2. Melt 1/4 cup butter in large saucepan over medium heat.
    3. Stir in 1/3 cup flour, salt and pepper until smooth.
    4. Stir in half and half and bouillon granules.
    5. Cook until thickened and mixture comes to a boil, stirring constantly.
    6. Stir in chicken and vegetables; cook until thoroughly heated.
    7. Pour filling into an ungreased 2-quart casserole dish.
    8. In a small bowl, combine flour, baking powder, butter, cheese and egg; mix with fork or pastry blender until crumbly.
    9. Crumble topping over chicken mixture.
    10. Bake at 400º for 20 to 30 minutes or until topping is golden brown and filling bubbles around edges.

    1 hours 15 minutes ( 45 mins prep time, 30 mins cook time )

  • RE: Recipes to feed 20-30 people
    Chicken Stuffing Casserole
    30-45 servings

    A wonderful mix of stuffing and chicken with a host of yummy

    30- 45 chicken breasts , skinless,boneless
    7 1/2-15 tablespoons olive oil
    15 cups prepared stuffing or seasoned croutons (any kind)
    15 cups celery , diced
    7 1/2 cups onions , chopped
    3 3/4 cups milk
    7 1/2 cups mayonnaise
    7 1/2 (8 ounces) packages of shredded swiss cheese
    1 7/8 cups slivered almond (or small can of french fried onions)

    1. Preheat oven to 350 degrees.
    2. Heat olive oil in skillet, on medium heat.
    3. Rub uncooked chicken with spices that you enjoy (I usually use a poultry seasoning which has: thyme, oregano, salt, black pepper, mustard powder and sage).
    4. Cook in skillet with olive oil on medium heat until juices of chicken run clear.
    5. When fully cooked, dice chicken.
    6. Dice celery and onion.
    7. Mix mayonnaise and milk together.
    8. Mix cooked chicken, stuffing mix, diced vegetables, milk/mayonnaise mixture and 3/4 package of swiss cheese in greased 13x9 baking dish.
    9. If using almonds, spinkle on top of casserole.
    10. Bake in a 350 degree oven for 30-35 minutes.
    11. In the last 5 minutes of baking, sprinkle rest of swiss cheese over casserole.
    12. If using french fried onions, spinkle on casserole (along with the rest of the swiss cheese) during last five minutes of baking.

    1 hours 20 minutes ( 30 mins prep time, 50 mins cook time )