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BIG BATCH

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This recipe is from my mom and dad....we've had it for years and it is requested at all family gatherings during the Spring and Summer! Cook time is refrigeration time.

Recipe #182297

8 Reviews |  By malic

Tomato soup goulash: It's easy and takes NO time to make!! This has fed a family of 4 boys and me with enough for seconds!!

Recipe #131541

There is so much butter in these to keep at least 10 huskies warm while sleeping in the snow. That must be the reason for the name! I made this for my easter dinner, I've had the recipe wedged in my recipe file since 1986! It was from a Seattle Times food writer, John Owens. He always had great recipes. After dinner this evening I was saying how much butter I could cut out of this recipe and my children enclosed me in their arms and said, "Mom, DO NOT change this recipe!!" So, okay, it's a heart attack waiting to happen, but heck, this is something I would serve once a year just to see these people make yummy arm gestures. You can change it if you want...but don't and just wallow in this amount of butter! My goodness! If not cooking for a crowd, halve this recipe and cook 30 minutes.

Recipe #164642

One of my mom's trademark dishes....so good

Recipe #65088

I guess you'd call this OAMC......I've kind of modified it to suit my tastes, but you can put anything in these, or adjust the quanities. Soemtimes, I'll use ham, too

Recipe #87370

Best enchilada recipe I've found. We love the spicy, cheesy flavor of these.

Recipe #17586

This is so good. I got this from a woman's world magazine and I made it for superbowl last year and it got a standing ovation!!!

Recipe #85366

A nice dinner for company or family. Serve with a green salad and rolls. You may assemble all the ingredients ahead and refrigerate until you are ready to bake, or bake it and freeze it.

Recipe #17976

26 Reviews |  By Tish

Really good served with a spinach salad. I usually make a few of these and lasagna's the same time and they are ready to pull out at any time. (It's just as easy to put a couple together at this point and have them ready.)

Recipe #50774

1 Reviews |  By Tish

Posted in response to request. This is a hearty, low sodium version of a classical stew. The recipe is from a Medical Center in San Francisco.

Recipe #60113

I substitute egg noodles for lasagna noodles to make this dish quick to make. I'm always asked to make it for picnics/parties. It goes a long way to feed a crowd since it is so rich. You can make it with or without the sauerkraut, or half and half like I do.

Recipe #112861

46 Reviews |  By Tish

I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.

Recipe #110139

We first saw this on Food TV and just had to try our own version of it. Tastes good. Original recipe from America's Small Farms by Joanne Lamb Hayes and Lori Stein with Maura Webber.

Recipe #78981

A large batch recipe from the Nordstrom's Cafe.

Recipe #58153

75 Reviews |  By Dee514

Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking Thanksgiving dinner (only so many burners, and limited oven space available on "turkey day"). I'm posting this recipe because I think its better than the one I've used for years, and any "short cut/advanced prep" that frees up oven/burner space on "turkey day" is a big help to me, so I wanted to share it with all my Zaar friends :) This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. BTW: Turkey wings can usually be had at a major discount at most supermarkets/butchers prior to the holidays, since they frequently remove the wings when they "package" the breast roasts. Ask your poultry supplier/butcher to put some aside for you ;)

Recipe #42402

17 Reviews |  By winkki

When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.

Recipe #95135

30 Reviews |  By winkki

Another unique but wonderfully filling soup from the New England Soup Factory - very thick and hearty! (Prep time does not include poaching chicken; this would be a great way to use leftovers!) Found online.

Recipe #95409

This is a dish I cooked up one night when I was craving lentils. It's quite good when eaten in conjunction with another recipe I've posted here, Rice with a Chilean flair. Indian and South American food combined!

Recipe #8935

This is an easy weeknight dinner that is perfect with rice . It is ready in no time and cleanup is a breeze.

Recipe #55168

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