Anyone have any recipes for the forth of July?I really need help.we always have bout 200 peeps for dinner!?

4th of july please and thank you. desserts too please!!!!!!Anyone have any recipes for the forth of July?I really need help.we always have bout 200 peeps for dinner!?
This website has recipes cooking for a crowd, large sized recipes. It may help you because you have 200 people coming over. Good Luck!





http://www.razzledazzlerecipes.com/quant鈥?/a>Anyone have any recipes for the forth of July?I really need help.we always have bout 200 peeps for dinner!?
Fourth of July Pretzel Sparklers





long rod pretzels


white chocolate, melted


sprinkles (red, white and blue) or star cake decorations


or red sugar and blue sugar





Melt the white chocolate. Dip the pretzel rod halfway into the melted


chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or


place in a cup to dry.





4th of July Flag Cake


Martha Stewart Magazine, July 2001 issue, cake recipe by Ina Garten of Barefoot Contessa


serves 20-25





2 1/4 sticks butter, rm. temp. plus more for pan


3 c. flour


3 c. sugar


6 large eggs


1 1/4 c. sour cream


1 1/2 t. vanilla extract


1 t. finely grated lemon zest (1 lemon)


1/3 c. cornstarch


1 t. salt


1 t. baking soda





Cream Cheese Frosting


1 lb. butter room temp.


1 1/2 lbs. cream cheese, rm. temp.


1 lb. confectioner's sugar


1 1/2 t. vanilla extract





1 half pint blueberries


3 half pints raspberries





Preheat oven to 350. Butter and flour an 18x12x1-inch rimmed baking pan. If you use parchment paper, butter pan, line, then butter parchment paper. Place butter and sugar in the bowl of electric mixer fited with the paddle attachment. Beat on high til light and fluffy. Reduce speed to medium and add eggs two at a time. Add sour cream, vanilla and zest anad beat til just incorporated.





Sift togther the flour, baking soda, cornstarch and salt. Reduce speed to low and add to butter mixture til just combined. Pour into pan, smooth out to level and bake for 25-35 minutes. Transfer to wire rack to cool. Unmold and transfer to serving platter to decorate.





Spread 3/4 of frosting over top of cooled cake with spatula. Place remaining frosting in large pastry bag fitted with large star tip. Outline a flag on cake with toothpick. Fill upper left-hand corner with a layer of blueberries. Place two rows of raspberries across top of cake to form first red stripe. Pipe two rows of stars just below raspberries to create first white stripe. Repeat with remaining raspberries and frosting until all stripes are formed. Pipe stars on on blueberrries; serve.





Cream Cheese Frosting:


Place butter and cream cheese in bowl of electric mixer fitted with paddle attachment. Beat on medium-high til fluffy. Reduce speed, add confectioner's sugar and vanilla, beat until combined.





Patriotic Trifle





4 CUPS Vanilla Pudding


(16 oz.) Heavy Cream, Whipped, with 录 c. 10 X sugar and 1 tsp. vanilla


1 angel food cake, cut into 1/2-inch cubes


1 pt. strawberries, sliced (about 2 cups)


1 cup blueberries





Preparation








Make pudding mix. Fold in 3 cups of the whipped cream.


Place 1/2 of the cake cubes in large serving bowl; top with 1/2 of the fruit. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Garnish with remaining whipped topping.





Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.





Special Extra: Garnish with whole strawberries, additional blueberries and fresh mint sprigs.





RED, WHITE AND BLUE DESSERT


2-8 ounce packages cream cheese, softened


1/2 cup sugar


1/2 tsp. vanilla


1/2 tsp. almond


2 cups whipping cream, whipped


2e quarts strawberries, halved, divided


2 quarts blueberries


In mixing bowl, beat cream cheese, sugar, and extracts until fluffy.


Fold in whipped cream. Spoon a third of the mixture into a 4-qt. bowl.


Reserve 19 strawberry halves and 1/2 cup blueberries for garnish.


Layer half of the remaining strawberries and blueberries over cream mixture.


Top with another third of the cream mixture and the remaining berries.


Spread remaining cream mixture over top.


Use the reserved strawberries and blueberries to make a ';flag'; on top.


Store in the refrigerator.


from A Taste of Home-June/July 1999
Totally! *pokes resources* Check out magazines at your local...Well...Local almost anything. Most places sell magazines...Pharmacies and such.





Quick and simple for example. That one always has lots of holiday food ideas.
the food network .com or chanel
Beer-can chicken, hands down. Rather than cutting and pasting a bunch of stuff, go to:





www. epicurious.com





By far the best, greatest, most amazing recipe site in existence. At the restaurant I work at (5-star, Best of Philly winner, lots of kudos from Zagat's), we go on there all the time for menu ideas. Anyway, they categorize their stuff, so for other ideas, they will have a July 4th section.
Peeps? What are they going to do? Look through the keyhole or the window?
200 people???
2 hundy? damn, is that just the c-block or the whole prison?
there is a website you can go to. It's below.











http://www.foodnetwork.com


I go there all the time.
Wow, thats alot of people!!!!!!!!!!! Make alot of casseroles and salads! LOTS of chips and salsa!!!
go to kraft foods .com they have a lot of recipes. good luck have fun. or go to the food channel good ideas
Grilled chicken, salad and jello is the easiest.


Chicken is easier than hamburger because you don't have to buy condiments like ketchup, mayo, etc.





Get the boneless, skinless chicken breast or thighs from the market. The night before season it with olive oil, garlic (fresh or precrushed), lemon juice, and herbs. You can go to the costco and get the gourmet seasonings. Or, make chicken kabobs.





On a grill, cook the chicken. Should take 15 minutes on each side.





Serve with a cool salad (see below for a quick one) and dessert!








MEXICAN COLE SLAW- modified for big group


20 avocados, ripe, peeled and diced


10 bunch cilantro, finely diced


20 large tomato diced


10 cabbage, sliced and diced


5 bunch celery- diced


6 brown onions, diced


5 fresh jalapeno, seeds removed then diced


Mayo


salt/pepper to taste





Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.





Add the avocado then mayo - just enough to moisten to your taste. Mix well. Chill for 2 hour and serve cold





Prep time: 30 - 40 minutes




















JELLO DESSERT


jellos, same flavor


coolwhip


fresh fruits





See jello package for serving size.





Make the jello as on the package but use 1/2 cup less water per package. In a non metalic bowl, add jello and Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it chill for 4-6 hours. Mix up the jello and add 1/2 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.





Serve in plastic cups and top with more fresh fruit.
Hmm,,,,200 people, and I'm guessing Hamburgers and Hot Dogs are out?





Let's see, you want something that doesn't take too much time.





For the meal, I could suggest ranch chicken. With that many people, you'd have to do a lot of math from the normal recipes people would get, so I'm going to make this a little easier.





1: Get all the chicken you're going to need. (Whatever cuts you want)


2:lay it out on sheet pans that have ben sprayed with pan spray.


3.Get the packets of ranch dressing powder and sprinkle on top of chiken, lightly coating it.


4. Bake @350F until done (for about 20-30minutes)





Side dishes: Green Beans or Corn on the cob. (nuff said)


for a starch, if you don't use the corn try cooking some spaghetti noodles and coat with butter, garlic, and parmesean cheese to taste.





For dessert, you could just buy some frozen cheese cake, or you could go for this:





Red, white, and BLue jello Cake.


You will need White cake mix, cake frosting,and Jello (Red and Blue in color)





Bake the cake as directed, and prep the Jello to a liquid state.





Place a straw in the jello, cover the top with a finger to trap the liquid. place the straw in the cooled cake, release the liquid. Repeat this process, alternating the jello flavors. (Don't soak the cake just make sure to get the jello all around.)





Place the cake in the fridge until the jello gels, then frost.





Hope these are what you need. Otherwise, I'd say use a grill with Hamburers, Sausages, and Hot dogs. And for dessert, a massive tub of vanilla ice cream with a toppings bar.





Good Luck.
Well here's my special dish!!!





LASAGNA SUPREMO: (The Best Lasagna Ever!)





This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I have taken it everywhere, potluck suppers, church socials, family cookouts, I even put it in a contest once won 4th out of 200.





FOR THE LASAGNA





1 (1 lb) package lasagna noodles


3/4 lb ground beef


1/4 lb ground pork


1 lb Italian sausage (thinly sliced)


1 lb button mushrooms (thinly sliced)


1 cup onions (chopped)


6 cloves garlic (minced)


2 teaspoons sugar


1 tablespoon salt


1 teaspoon dried basil


1/2 teaspoon fennel seeds


1/4 teaspoon ground black pepper


2 eggs (lightly beaten)


2 (15 ounce) containers ricotta cheese


2 tablespoons dried parsley flakes


1 cup pitted ripe black olives (sliced)


1 lb mozzarella cheese (shredded)


1 cup parmesan cheese (grated)





FOR MARINARA SAUCE





2 (14 1/2 ounce) cans hunts chunky crushed tomatoes


2 (6 ounce) cans hunts tomato paste


1/4 cup extra-virgin olive oil


6 cloves garlic (cut in halves)


1 teaspoon chopped garlic, in juice (from jar)


1 shallot (diced)


2 tablespoons dried oregano


4 tablespoons dried Italian seasoning


1 teaspoon dried basil


1 tablespoon granulated sugar





8 servings





1 hour 45 minutes 45 mins prep





FOR THE LASAGNA:


Prepare lasagna according to package directions.


Drain and set aside.


Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.


Brown the ground beef and ground pork in a skillet, drain off and discard fat.


Add onion and garlic to the ground meat, stir and cook another 5 minutes.


Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.


While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.


Preheat oven to 375 degrees.


Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.


In the baking dish, spoon in a layer of 1/3 of the meat sauce.


Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).


Then layer 1/3 of the Ricotta mixture.


Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.


Then layer 1/3 of the sliced mushrooms.


Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.


Then continue to repeat the layering until all of the ingredients are layered.


When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.


Remove foil and bake, uncovered, another 25 minutes.


Remove from oven and allow to sit and rest 10 minutes before cutting.





FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.


Add the extra-virgin olive oil to the pot.


Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.


Dice the shallot, and dump that into the pot.


Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.


Do not strain, as the pulp adds to make this a thick and wonderful sauce.


Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.


Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.


Remove from heat and give it one last stir.


Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce
Food on sticks
Aside from grilling everything under the sun - you need a lot of side dishes. I just made the best and easiest potatoes salad the other day.





Buy small red potatoes and small golden yukon potatoes. At least a bag of each. Scrub, but do not peel. Quarter the potatoes and drop into a pot(s) of cold water. Bring the water to boil and when the potatoes are fork tender (do not overcook) remove from the heat and drain. Return to the pot(s) and place back on burner (which is off) to let them dry.





Sauce for potatoes - make ahead of time


Pesto





You can use fresh basil, chives, parsley, even baby spinach or a combination to equal 2 cups. Place in food processor and chop. Add 1 pound of walnut pieces and continue chopping. Drizzle olive oil into chopping bowl as processor still on. Scrap down sides and add 1 cup parm cheese, salt and pepper to taste and continue processing. Taste and adjust seasonings. Add 1 cup Hellman's Mayo. Stir mixture into potatoes gently and chill. Very colorful and different flavors than conventional potatoe salad. Enjoy!