ChatterBank3 mins ago
Supper Ideas
15 Answers
I play for a darts team and we like to provide supper for our opponents (and ourselves). We have the use of a well equipped kitchen and need to cater for approx 20 people. We are getting a bit tired of sausage and chips or a variety of sandwiches. Can anyone suggest a cheap alternative to our usual offerings. thanks.
Answers
1 to 15 of 15
Best Answer
No best answer has yet been selected by amu. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Taco Soup
1 Pound Hamburger (Mince)� Browned & Drained
1 Pack Taco Seasoning
1 Can Ro-tel Tomatoes (has jalapeno in it)
(can is the size of a Campbell�s soup can)
1 Can Dark Red Kidney Beans
1 Can Corn � Whole Kernel
1 Can of Water
(You can also add carrots, peas, white beans, potatoes - just any vegetable you like best.)
Mix together & cook until it looks/smells done - although everything is already cooked - so you COULD eat it as soon as it gets hot. You can also put it in a crockpot/slow cooker.
After you put it in your bowl � taste it, it is great that way and less fattening � then put a big blob of sour cream in it and mix it up � then taste it again.
Garnish with black olives, cheese, onions, chives � whatever makes you happy.
1 Pound Hamburger (Mince)� Browned & Drained
1 Pack Taco Seasoning
1 Can Ro-tel Tomatoes (has jalapeno in it)
(can is the size of a Campbell�s soup can)
1 Can Dark Red Kidney Beans
1 Can Corn � Whole Kernel
1 Can of Water
(You can also add carrots, peas, white beans, potatoes - just any vegetable you like best.)
Mix together & cook until it looks/smells done - although everything is already cooked - so you COULD eat it as soon as it gets hot. You can also put it in a crockpot/slow cooker.
After you put it in your bowl � taste it, it is great that way and less fattening � then put a big blob of sour cream in it and mix it up � then taste it again.
Garnish with black olives, cheese, onions, chives � whatever makes you happy.
Lady and Sons Chicken Pot Pie
Recipe courtesy Paula Deen
See this recipe on air Friday Feb. 25 at 11:30 AM ET/PT.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
User Rating:
4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Crust:
Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
Episode#: PA1C25
Recipe courtesy Paula Deen
See this recipe on air Friday Feb. 25 at 11:30 AM ET/PT.
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
User Rating:
4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Crust:
Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
Episode#: PA1C25
Baked Ziti
"A delicious side or main dish with beef, basil and lots of cheese. You can substitute the beef for Italian sausage or add a combination. Serve with crusty warm bread and a green salad, if desired."
Original recipe yield: 20 servings
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
1.1 kg dry ziti pasta
1.1 kg lean ground beef
2-1/2 onion, chopped
5 (28 ounce) jars spaghetti sauce
425 g sliced provolone cheese
425 g sliced mozzarella cheese
860 g sour cream
125 g grated Parmesan cheese
25 g chopped fresh basil
DIRECTIONS
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.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
"A delicious side or main dish with beef, basil and lots of cheese. You can substitute the beef for Italian sausage or add a combination. Serve with crusty warm bread and a green salad, if desired."
Original recipe yield: 20 servings
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
1.1 kg dry ziti pasta
1.1 kg lean ground beef
2-1/2 onion, chopped
5 (28 ounce) jars spaghetti sauce
425 g sliced provolone cheese
425 g sliced mozzarella cheese
860 g sour cream
125 g grated Parmesan cheese
25 g chopped fresh basil
DIRECTIONS
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.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
to cater for more or less everyones taste, all you need is a bag of potatoes and tins of: beans, curry, bolognaise, tub of calslaw tuna and mayo
most of these things you can get from the value lines from most supermarkets...
you should be able to feed 20 for less than a tenner...
other than that, try chicken legs, they can be bought dirt cheap from a butchers
or try boxes of frozen mini snacks (indian chineese stuff pizzas etc etc) just think of what the buffet to the last wedding you went to had on it, most of these things are also really cheap,
if you want variety you might have to up your budget a little
you could try making a spagetti bolognase or a chilli or a curry, and serving it with chips or pitta breads...
most of these things you can get from the value lines from most supermarkets...
you should be able to feed 20 for less than a tenner...
other than that, try chicken legs, they can be bought dirt cheap from a butchers
or try boxes of frozen mini snacks (indian chineese stuff pizzas etc etc) just think of what the buffet to the last wedding you went to had on it, most of these things are also really cheap,
if you want variety you might have to up your budget a little
you could try making a spagetti bolognase or a chilli or a curry, and serving it with chips or pitta breads...
I used to play for and cater for a darts team in my heyday!! Lol!
We always did easy things like a big pot of chilli with crusty french sticks or garlic bread ,baked spuds,loads of possibilties with different fillings .Sausage and mash used to go down well.You could do a couple of big tins of roasted veg with garlic bread .Roast potatoes were always a favourite .You can get the ready to roast ones and serve them with chilli.Big pot of curry with naan bread. Jumbo sausage rolls and beans .
We always did easy things like a big pot of chilli with crusty french sticks or garlic bread ,baked spuds,loads of possibilties with different fillings .Sausage and mash used to go down well.You could do a couple of big tins of roasted veg with garlic bread .Roast potatoes were always a favourite .You can get the ready to roast ones and serve them with chilli.Big pot of curry with naan bread. Jumbo sausage rolls and beans .
Cheeseburger and Fries (Chips) Casserole
Servings - 20
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
INGREDIENTS
2.3 kg lean ground beef (minced beef)
140 g onion, chopped
salt and pepper to taste
3 g garlic powder to taste
2-1/2 (10.75 ounce) cans condensed golden mushroom soup
2-1/2 (10.75 ounce) cans condensed Cheddar cheese soup
1.1 kg frozen French fries (Frozen Chips)
690 g shredded Cheddar cheese
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries (chips) are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Servings - 20
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
INGREDIENTS
2.3 kg lean ground beef (minced beef)
140 g onion, chopped
salt and pepper to taste
3 g garlic powder to taste
2-1/2 (10.75 ounce) cans condensed golden mushroom soup
2-1/2 (10.75 ounce) cans condensed Cheddar cheese soup
1.1 kg frozen French fries (Frozen Chips)
690 g shredded Cheddar cheese
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries (chips) are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Baked Chicken and Stuffing
SERVINGS 20
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min
INGREDIENTS
2.3 kg skinless, boneless chicken breast halves - boiled and cut into strips
2-1/2 (10.75 ounce) cans condensed cream of celery soup
2-1/2 (10.75 ounce) cans condensed cream of chicken soup
590 ml chicken broth, divided
420 g shredded mozzarella cheese
425 g instant stuffing mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Layer chicken strips in the bottom of a 9x13 inch baking dish. In a medium bowl, mix together cream of celery soup, cream of chicken soup and 1/2 cup chicken broth; pour mixture over chicken.
Sprinkle chicken with cheese, then combine stuffing mix and seasoning packet with remaining 1/2 cup chicken broth, mix together and place mixture on top of chicken.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
SERVINGS 20
PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min
INGREDIENTS
2.3 kg skinless, boneless chicken breast halves - boiled and cut into strips
2-1/2 (10.75 ounce) cans condensed cream of celery soup
2-1/2 (10.75 ounce) cans condensed cream of chicken soup
590 ml chicken broth, divided
420 g shredded mozzarella cheese
425 g instant stuffing mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Layer chicken strips in the bottom of a 9x13 inch baking dish. In a medium bowl, mix together cream of celery soup, cream of chicken soup and 1/2 cup chicken broth; pour mixture over chicken.
Sprinkle chicken with cheese, then combine stuffing mix and seasoning packet with remaining 1/2 cup chicken broth, mix together and place mixture on top of chicken.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
Thanks everyone for your ideas. The general feeling between those of us who do the catering is to go for Baked Spuds with toppings next time we play at home and perhaps soup and crusty French Bread the time after that. Simple things are ideal for us as nobody has to spend all evening in the kitchen then. Thanks again for all the suggestions.
P.s. BBWCHATT, is tinned condensed Cheddar cheese soup from the usa? i have never heard of it here in the uk.
P.s. BBWCHATT, is tinned condensed Cheddar cheese soup from the usa? i have never heard of it here in the uk.
Hi Amu - I thought everyone could get the Campbell's Cheddar Cheese Soup - I think you guys have other Campbell's canned soups don't you? There are also jars of cheese sauce as a dip for what you guys call crisps - we call them potato chips - that you might substitute I guess. It is just a cheese sauce in a can really - not my favorite thing except when mixed in that recipe. Also if you are looking for something super easy to make, give that Taco Soup a try - you could even cook the meat at home and just open the cans of stuff onsite. Good luck - I hope your team wins!!!
1 to 15 of 15
Latest Posts
Shopping & Style4 mins ago
Quizzes & Puzzles8 mins ago
Quizzes & Puzzles49 mins ago
Strands #269 “Come Fly With...
Quizzes & Puzzles53 mins ago
