Do You know a Recipe that will serve 12 for Dinner!?!
Answers: 12 Servings Please!
If you have a roaster, I'd recommend getting a large roast or a turkey for the meat.
Make a large batch of potatoes (or instant potatoes) and gravy
Get a large package of frozen veggies
and some dinner rolls.
Martha Stewart's 3 Cheese Pasta...make ahead is quick and then it goes into the oven..serve w/salad and side meat, e.g. sausages, chicken cutlets, meatballs, etc....check her website for the full recipe....it is delicious, all prep ahead so time to entertain guests except for last minute stuff....good luck
What is it you would like to serve? Rather then posting random cut and paste recipes. There are some of us who can who can and are willing to set up menus for others. Call it practice.
Here is a complete menu for 12- Roast Beef, Yorkshire Pudding, Peas, and Carrots. A classic:
Roast Beef
1 five-rib standing roast (about 11 lbs.)
1 tbsp. kosher salt
Yorkshire pudding
Preheat oven to 375°. Place roast in a 16" x 13" roasting pan, and sprinkle salt on both sides. Insert an oven-safe meat thermometer in the thickest part, being careful to avoid the bone. Place in oven, bone side down, and roast until thermometer reads 125° (for medium rare), about 2? hours. Remove pan from oven, take out roast (leaving all fat and drippings in the pan) and let sit uncovered (interior will continue to cook). Meanwhile, prepare the Yorkshire pudding. When the pudding is nearly done, carve meat.
Yorkshire Pudding
8 large eggs, beaten
3 cups milk
3 cups flour
2 tsp. kosher salt
1 tsp. ground black pepper
One hour before roast is finished, prepare Yorkshire pudding batter. Place eggs in a large bowl; whisk in milk, then flour (one cup at a time), then salt and pepper. Continue whisking until almost no lumps remain. Let mixture sit at room temperature. When roast is done, turn oven up to 450° and return pan with drippings to oven for 5 minutes, or until the fat starts to bubble. Take pan out, pour batter in and return it to oven. Cook 30 minutes. Reduce temperature to 350° and continue cooking for 10 minutes. Bring directly to the table—quickly, before it deflates!—in the pan.
Ginger Carrots
24 medium carrots, peeled, with 1" of green top remaining
3 tbsp. butter, at room temperature
1 tbsp. grated ginger (from 1?" peeled ginger root)
1 tbsp. dark-brown sugar
? tsp. kosher salt
? tsp. coarsely ground black pepper
Bring 2" of water to a boil in a large pot. Place carrots in a large steamer basket and cook, covered, until tender, 8 to 12 minutes. Meanwhile, in a small bowl, combine remaining ingredients and mix well. Remove carrots from steamer, and top with spoonfuls of butter mixture while still hot. Toss to coat.
Minty Peas
1 tsp. kosher salt
3 bags (1 lb. each) frozen peas
2 tbsp. butter
30 mint leaves, roughly chopped
? tsp. coarsely ground black pepper
Place salt and ? cup of water in a large pot over high heat. When it comes to a boil, add peas, stir and cover. Cook, stirring occasionally, until peas are tender, about 13 minutes. Turn off heat; add butter, mint and pepper, and toss
This is an incredibly delicious recipe I got from the Bon Appetit magazine years ago. I make it for special dinners. It's really not a lot of work, you can do the majority the day before if you'd like. I serve it with rings of acorn squash painted with butter and sprinkled with brown sugar and then baked on a cookie sheet at 350F until soft and slightly browned. I place a large scoop of mashed potatoes in the center whole of the ring. No one will leave your table unhappy I promise.
Wine Braised Roasted Pork Loin with Red Peppers
Ingredients
2 teaspoons salt
1/2 teaspoon ground pepper
1 bay leaf, crumbled
1 garlic clove, minced
Pinch of ground allspice
1 2-pound boned center-cut pork loin roast, rolled, tied
3 tablespoons olive oil
2 onions, chopped
4 garlic cloves, chopped
2 red bell peppers, cut lengthwise into strips, halved crosswise
1 cup dry white wine
1 cup canned crushed tomatoes with added puree
1 cup canned beef broth
2 bay leaves
1 tablespoon dried marjoram, crumbled
Preparation
Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours.
Preheat oven to 350°F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and sauté until very tender, about 10 minutes. Add garlic and peppers and sauté until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes.
Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350°F. oven until heated through, about 30 minutes.) Serve pork with sauce.
OVEN BAKED CORN BEEF DINNER
Printed from COOKS.COM
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1 (5 lb.) corned beef
6-8 med. new potatoes, peeled
12-16 sm. carrots, peeled
1 lb. cabbage, cut in sm. wedges
Parsley sprigs, garnish
Horseradish, mustard and mayonnaise (blended together)
Shallots
Bay leaf
1. Place corned beef in large flat baking pan or covered roaster. Add water to depth of 1/4 inch.
2. Cover with lid or foil and place in a preheated 300 degree oven for 3 1/2 - 4 hours.
3. When corned beef is done, pour liquid into deep kettle. Add about 3 cups water. Bring to a boil. Keep corned beef warm in oven while preparing vegetables.
4. Add potatoes and boil with shallots, bay leaf and carrots for 1/2 hour.
5. About 10 minutes before serving, add cabbage wedges and cook until tender.
6. Slice corned beef across the grain and serve on platter surrounded by cabbage wedges. Serve with horseradish sauce.
7. In a separate bowl, serve potatoes and carrots garnished with parsley sprigs.
Serves 6-8.
I would recommend gettig a larger piece of beef and do more of the vegetables.