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I Love Travel Vacations
Vacations With The Family Rock!
What to cook for a large group on family vacation?
Each family of 5 families going on vacation together will make dinner for everyone else on one specific night. There are 12 adults and 10 kids under 14. Most of the kids are between 2 and 10. Any suggestions on what to make that is fairly easy and tastes delicious? I don't like Stouffer's lasagna and that is what my husband wants to make. Yes it is easy but I like mine better and I'm not making that much lasagna while on vacation.
I forgot tomention we are flying (yes this is important I know). So bringing a crockpot is tough. Also, most of these kids are picky eaters so I can't be as free as I'd like to add tasty things like capers or even broccoli!
Spaghetti with meat sauce, tuna noodle casserole, ham and scalloped potatoes (from the box of course), bay shrimp or chicken caesar salad with garlic bread, Homemade chili with cornbread. Is there going to be a BBQ grill? If so get some beef patties and hotdogs. E-mail me if you need some of these recipies.
13 Responses to “What to cook for a large group on family vacation?”
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June 21st, 2007 at 3:44 pm
maybe homemade mac and cheese? kids always love that! (as well as adults)
also things like hot dogs/hamburgers, pasta salad, tacos..
also..look at places like BJ's, Sam's Club or Costco..they have a ton of really good things that are easy to make in their frozen section..my boyfriend and i bought these lobster raviolis that were frozen and all you had to do was boil them and add the sauce..it was seriously AMAZING! i'm sure you could find something easy..and the sizes would be better for a large group.
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June 21st, 2007 at 3:45 pm
do a casserole…like broccolie cheese….or or a tuna casserole….
tuna casserole with egg noodles, cream of mushroom and can of peas and tis a very FILLING MEAL
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June 21st, 2007 at 3:47 pm
LOL I dont blame you one bit for not wanting to make lasagna while on vacation! I hope these suggestions work for you
LEMON GINGER BAKED CHICKEN FOR A CROWD
24 chicken quarters
Marinade:
1 1/4 cups lemon juice (may use reconstituted but fresh is better)
1/3 cup fresh ginger, finely minced
1/4 cup fresh parsley, chopped
1/2 cup peanut or olive oil
1 1/2 teaspoons granulated garlic (or one whole head fresh)
1 teaspoon Bell's Seasoning or rubbed sage
1/3 teaspoon red pepper flakes
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon paprika
To prepare marinade, combine all ingredients in a blender except chicken quarters.
Remove all excess skin and fat from chicken. Pour marinade over each of the chicken quarters to evenly coat until no marinade remains. Place in a large sized (2 1/2 gallon Hefty Zipper) plastic bag and marinate three to five hours under refrigeration.
When ready to prepare, pre-oven to 375°F (350° convection). Remove chicken from marinade and discard any remaining marinade. Bake chicken for 30 to 40 minutes or until chicken is browned well
CROWD PLEASING CHICKEN SALAD
16 oz. curly rotini noodles
3 grated carrots
1 bunch green onions, sliced thinly
1 sm. green pepper, chopped fine
3 stalks celery, chopped fine
1/2 c. grated Cheddar
1 can Eagle Brand sweetened condensed milk
2 c. mayonnaise
1/4 c. white vinegar
1/2 pkg. frozen peas, thawed and drained
2 c. cooked, chopped chicken (or ham, tuna or shrimp)
Cook macaroni, drain and cool. Add in order to cheese. Mix sweetened condensed milk, mayonnaise and vinegar. Add to mixture. Stir well. Add in peas and chicken. Set overnight in refrigerator. Stir before serving
BACON-BEAN BAKE FOR A CROWD
10 slices bacon, cut into 1 inch pieces
1 1/2 c. chopped onion
2 (15 oz.) cans lima beans, drained, liquid reserved
2 (15 oz.) cans red kidney beans, drained, liquid reserved
2 (15 oz.) cans pinto beans, drained, discard liquid
1 each red, yellow and green pepper, chopped coarsely
2 (10 oz.) pkgs. frozen corn
2 stalks celery, cut diagonally
1 (28 oz.) can Italian plum tomatoes, drained and chopped
1/4 c. honey
3 tbsp. cider vinegar
2 tbsp. ground cumin
2 tbsp. crumbled oregano
2 tbsp. dry mustard
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees.
Cook bacon in 5 quart saucepot until crisp. Remove; set aside. Add onions, cook over low until limp, not browned. Remove from heat.
Blend bean liquids in a bowl; measure 1 cup and stir into onions, along with honey, vinegar and seasonings. Add bacon and remaining ingredients, stir to combine. Cover and bake for 1 1/2 hours until liquid is bubbly and thickened. Serves 15 or more.
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June 21st, 2007 at 3:53 pm
Spaghetti with meat sauce, tuna noodle casserole, ham and scalloped potatoes (from the box of course), bay shrimp or chicken caesar salad with garlic bread, Homemade chili with cornbread. Is there going to be a BBQ grill? If so get some beef patties and hotdogs. E-mail me if you need some of these recipies.
References :
June 21st, 2007 at 3:53 pm
My family's favorite when camping - ESPECIALLY the kids is the following -
I take chicken pieces - thighs/legs/breasts(but those take longer. I spice them up and wrap them in foil seperately.
I then slice up potatoes - green pepper and onion then top it with butter and wrap individual servings of that in foil. THENNN I take a loaf of french bread slice it down the middle butter it and add the garlic powder and wrap it in foil.
Throw the meat and potatoes INTO the hot coals of the fire and let cook. The bread will cook on the grate above the fire. Don't forget to turn the bread over every now and again. The meal basically cooks itself.
Then - open the foil and eat! VERY little clean up and VERY tasty food. The boys want to camping just for that meal! You can do the chicken before you leave it'll sit in the spices for that much longer yum! The green pepper and onion can be sliced and taken in ziplocks prior to leaving as well. All you would have to do is slice the potatoes and the bread and poof you have a fabulous meal!
Nothing really to spoil - not knowing how hot it'll be - or your cooler accomodations. The potatoes can also be put into a baking pan to bake if you have an oven available in the camper (if you have that)
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Don't forget too that a crockpot is GREAT for camping if you have electricity available!! Then we can add in sloppy joes!
If you go to http://www.recipezaar.com there are breakfast recipes for the crockpot.
June 21st, 2007 at 4:03 pm
You can make hamburgers, and hot dogs,…..homemade baked french fries………..and some fruit salad or strawberries with ice cream….easy and everyone will love them.
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June 21st, 2007 at 4:04 pm
–Big pot of chili w/ lots of toppings (skip the beans w/ that many people around! LOL)
–Sloppy Joes, whole kernel corn
–Spaghetti w/ meatsauce and green beans, garlic bread.
–Big Chicken & Rice (or Noodle) Casseroles
–Breakfast for Supper! (pancakes, bacon, sausage, eggs cooked to order [put the men on this job], fresh fruit salad
–Make your own Tacos night! (ground beef, chopped chicken, lettuce/tomato, sour cream, shredded cheese, guac, chips, taco shells, soft flour tortillas, rice/beans)
–Salad Supper (pasta salad, chicken salad, potato salad, fruit salad, a jello salad)
–Foot Long Hot Dogs– call around and see ifyou can find them, if not, regular (but good, meaty) hot dogs w/ all conceivable toppings and french fries (oven baked)
–Loaded Baked Potatoes — w/ chili, broccoli/cheese, butter, sour cream, shredded cheese, etc. Green salad on the side.
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June 21st, 2007 at 6:43 pm
Super simple summer pasta dish that doesn't need to be served hot:
Fresh vine-ripened tomatoes, cut into chunks
Several cloves of finely minced garlic (to taste)
Chopped basil (also to taste)
Extra virgin (or just virgin) olive oil to coat
Grated pecorino romano or parmesian cheese
Mix all of those ingredients with warm pasta (I use whole wheat bow-tie pasta) the longer this sits, the better it tastes and it lasts for a few days. You can eat it cold, at room temp or warm!
Good luck!!
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June 22nd, 2007 at 5:16 am
BBQ grill some nice sausage outdoors and serve on bread rolls with ketchup.
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June 22nd, 2007 at 6:39 am
Make your own lasagna and freeze it ahead of time.
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June 22nd, 2007 at 6:40 am
Well, why not make your own lasagna ahead of time, and freeze it to bring with you? That way you know it's delicious, but you don't have to spend time on vacation cooking. You can just throw it in the oven, and serve it. . . .If you want to cook something that day, I would try to think of a similar one dish meal, like casseroles or just get a bunch of hamburgers and BBQ items, and grill things up. You can either make, or store buy, coleslaw, pasta salad, etc. and then have some corn on the cob, fruit salad and meat. Everyone loves a good BBQ!
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June 25th, 2007 at 12:32 am
We do this with our family every year. We'll have close to 40 people to cook for. I'm doing ribs, but other meals are: Chicken Won-Ton Salad, Carnnitas (meat made at home, then warmed up there) Chicken Enchiladas, Spaghetti, Tri-Tips, Hamburgers, Taco Salad, Sloppy Joes, Shrimp Linguine, Burritos, Chicken Fettuccine, Ham and Bar-B-Que chickens, Chili, Lasagna you made at home, or Polish Sausage. Hope this helps. Have fun.
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June 26th, 2007 at 6:11 pm
Well, I'd try pasta puttanesca. Here's how:
INGREDIENTS
1 (12 ounce) package dried penne pasta
3 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 cup all-purpose flour
salt and pepper to taste
2 lemons
1/2 cup capers
40 kalamata olives, pitted and chopped
1/2 teaspoon anchovy paste
5 roma (plum) tomatoes, diced
1/2 cup Parmesan cheese
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over medium heat. Dredge chicken cubes in flour seasoned with salt and pepper, and brown in the hot oil. Once the chicken is browned on all sides, squeeze the juice from one lemon over the cubes. Stir in the capers, olives and anchovy paste, and cook for at least 5 minutes to mingle the flavors, and cook the chicken.
3. When chicken is no longer pink, add the diced tomatoes, juice from the remaining lemon, salt, and pepper. Add pasta and cheese to the pan, and cook, stirring just until heated through.
PS: The word, "puttanesca" is Italian for very few ingredients.
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A Series of Unfortunate Events