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    You are in: Home / Community Forums / Recipe Requests - General / Meals suited to be served over 3 hour time frame.
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    Meals suited to be served over 3 hour time frame.

    iceitup
    Sat Aug 31, 2013 10:05 pm
    Regular "Line Cook" Poster
    I need to feed 25 or so people over a 3 hour time frame. Cost effective dinner foods. I have a big electric roaster (Not nesco, I think it's a GE) and also a very large crockpot. No oven or refrigerator facilities available on site, just outlets and coolers. It needs to be something I can make ahead or earlier in the day and transport to site. I'm looking for tried and true recipes that won't turn rubbery or gummy if they sit on 'low' or are in steam trays. Thank you!
    Zeldaz
    Sat Aug 31, 2013 10:53 pm
    Food.com Groupie
    Chili, stews, and some soups hold up well, as do most things in sauces that won't break. Pasta is pretty much out for this, as is something like chicken breasts, which would dry out. A ham, baked beans, and a cabbage salad might work out, along with some vegetable casseroles. Knowing the occasion might help, as I'm not sure how you define dinner foods. Three hours is really an awfully long time to hold food without bacterial growth.
    iceitup
    Sun Sep 01, 2013 5:25 am
    Regular "Line Cook" Poster
    Yes, I agree it is a long time, unfortunately. It is for a concession stand with mostly adult customers. Chilis, soups, meatball heros and bbq sandwiches are easily done in a crockpot kept warm but I'm tired of the same menu and was looking to expand it a little.
    SarasotaCook
    Sun Sep 01, 2013 9:59 am
    Food.com Groupie
    A spiral type of ham is great. It hold up well, hot or room temp. Can serve a few condiments. NOT just mustard, but a chutney, raisin sauce, all made ahead and served warm. Can be served on rolls or not. Hawaiian rolls are really good with ham.

    Greek meatball are great, NO sauce like Italian; and you can serve them with a tzatziki sauce and pita on the side. The sauce canbe in the cooler.

    Soups, chilies, but also stew. You could make a chicken stew, pork stew with dried fruits, or a classic beef stew.

    A cold rice salad is great, and hearty

    I have done mac and cheese with ham in the crock, and it seems to hold up very good.

    Pulled pork is very good; but maybe serve it in lettuce cups or on rolls;
    There is also a Italian beef and peppers which holds up good in the crock. Good on hoagie type of rolls.
    iceitup
    Sun Sep 01, 2013 10:12 am
    Regular "Line Cook" Poster
    You've given me lots to think about, Sarasota cook, thank you so much. Stews and soups are great for the months coming up, I just have to get through the last hot month of the year before I can do those. I have not thought of greek meatballs, I have to check those recipes, great idea. I am a little gun-shy of going 'outside the box' with this crowd, they aren't very adventurous eaters..... When I have tried paella and some mexican dishes they did not sell well. I never do pasta recipes because I'm afraid of the gummy-ness, but mac and cheese sure does sound good...

    And the suggestion of Italian beef and peppers leads me to a follow up question, I am making sausage and peppers on hoagies soon, how can I keep the peppers from steaming themselves over time. I know a lot of people like them mushy so I'm not overly concerned, but I was wondering if keeping the lid off/ ajar during transport and serving would help with that. Anyone have experience with that??
    Chicagoland Chef du Jour
    Sun Sep 01, 2013 1:52 pm
    Food.com Groupie
    iceitup wrote:
    You've given me lots to think about, Sarasota cook, thank you so much. Stews and soups are great for the months coming up, I just have to get through the last hot month of the year before I can do those. I have not thought of greek meatballs, I have to check those recipes, great idea. I am a little gun-shy of going 'outside the box' with this crowd, they aren't very adventurous eaters..... When I have tried paella and some mexican dishes they did not sell well. I never do pasta recipes because I'm afraid of the gummy-ness, but mac and cheese sure does sound good...

    And the suggestion of Italian beef and peppers leads me to a follow up question, I am making sausage and peppers on hoagies soon, how can I keep the peppers from steaming themselves over time. I know a lot of people like them mushy so I'm not overly concerned, but I was wondering if keeping the lid off/ ajar during transport and serving would help with that. Anyone have experience with that??


    No experience in transporting peppers but I don't think they have to be hot, just room temperature.


    How many entrees do you offer at each meal?

    I think Italian meatball & Italian Sausage sandwiches They can combine or choose one or the other (topped with marinara & provolone)

    Greek meatballs (like gyros) is a great idea, too .
    iceitup
    Sun Sep 01, 2013 3:57 pm
    Regular "Line Cook" Poster
    It is just one meal per event. Usually without a side unless it fits on the same plate. Space restrictions and the people eat standing up which makes it harder for a full meal.
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