Party food recipes
category: general [glöplog]
I think we all like to party, and since Haujobb started their famous bbq-sessions, everybody thought already about cooking something at parties. Here, let's share our open air cooking recipes in this topic! Preferably foods that can be easily made for 50+ people.
Here is the so-called 'paprikáskrumpli' (potatoes with paprika), the Hungarian food which we made at the FLaG parties. The recipe is for 200 people. I've changed it to a fully vegetarian recipe, but actually it doesn't contain much meat even in its original form.
- 20 kg potatoes
- 10 kg onions
- 5 kg peppers (paprika)
- Red paprika powder
- Pepper
- Salt
- 1/2 kg butter or 2 dl oil
- A lot of water
- A huge pot
Peel the potatoes and slice them. Peel the onions and shred them. Slice the peppers.
Heat the butter or the oil in the pot, and throw the pepper slices on it. Fry it for a while, till the edges start to turn brown. Then throw the onions on it. Fry the onions, till they turn glassy.
Now throw the potatoes on it, fill up with water, so it covers all the stuff, add the spices. Don't forget the salt! Cook it, till the potatoes get soft. Sometimes you might need to add some extra water. It is not a soup, but saucy food, so don't let it either dry, or drow in water.
If it's too hot, because you used too much hot paprika, just add more water, and boil it. The paprika will go with the steam.
Serve it with bread, but also rice goes well. A true party food.
Here is the so-called 'paprikáskrumpli' (potatoes with paprika), the Hungarian food which we made at the FLaG parties. The recipe is for 200 people. I've changed it to a fully vegetarian recipe, but actually it doesn't contain much meat even in its original form.
- 20 kg potatoes
- 10 kg onions
- 5 kg peppers (paprika)
- Red paprika powder
- Pepper
- Salt
- 1/2 kg butter or 2 dl oil
- A lot of water
- A huge pot
Peel the potatoes and slice them. Peel the onions and shred them. Slice the peppers.
Heat the butter or the oil in the pot, and throw the pepper slices on it. Fry it for a while, till the edges start to turn brown. Then throw the onions on it. Fry the onions, till they turn glassy.
Now throw the potatoes on it, fill up with water, so it covers all the stuff, add the spices. Don't forget the salt! Cook it, till the potatoes get soft. Sometimes you might need to add some extra water. It is not a soup, but saucy food, so don't let it either dry, or drow in water.
If it's too hot, because you used too much hot paprika, just add more water, and boil it. The paprika will go with the steam.
Serve it with bread, but also rice goes well. A true party food.
does it scale down? :-)
It's good to know the scene is going open source!
space cake
Yeah, divide all figures with 100, and there you go for 2 people.
so, how is the non-vegitarian recepie?
and who the fuck will peel 20Kg of potatoes at a party?
It's done in half an hour, by 3-4 people.
why peel them? it's easy: just don't.
uncle-x: or in advance by a potato-peeling-machine. Or you could even buy pre-peeled potatoes if you have all the money in the world!
kusma: just add as much sliced sausages to the stuff as you dare, and prefer using fat instead of butter/oil (ouch... these vegetarians can really ruin my day in no time...)
i can not reveal my meatball-recipe.
Foolman, actually paprikáskrumpli tastes *much* better the vegetarian way, and I don't say this just because I'm a veggie. And to be straight, it's even better (and easier to make) if you replace onions with hing powder, a strong Indian spice, resembling the taste of onions.
Tomcat: On the next party with adequate equipment and oppurtunity (Drawt(?)), I'll be more than happy to help you with cooking this, just for the sake of making me a believer. :)
Pasta for a Party (600-800 ppl)
Fill a pot with 300 litres of water, light a fire under the pot and wait the water boils.
When the water is boiling, add 10-20kilograms of salt and wait till it starts boiling again (it might even not stop boiling).
Add 100kg of pasta and wait 7-12 minutes (depending on the pasta)
Then you have to prepare some tomato sauce, but you can just buy, say, 300-400 cans of pre cooked tomato sauce (with meat, maybe... the sauce non-italian people use to call "bolognese sauce" without apparent reason), and warm it in a very large pan.
The only problem is to bring the pasta out the pot in time (the process have to take less than a minute, which is somehow dealing with 100kgs of pasta in 300 litres of boiling water).
Divide in portions of 120-180 grams each and add the warm sauce (the problem is also make the portions quickly, before the pasta gets too cooked by itself).
Fill a pot with 300 litres of water, light a fire under the pot and wait the water boils.
When the water is boiling, add 10-20kilograms of salt and wait till it starts boiling again (it might even not stop boiling).
Add 100kg of pasta and wait 7-12 minutes (depending on the pasta)
Then you have to prepare some tomato sauce, but you can just buy, say, 300-400 cans of pre cooked tomato sauce (with meat, maybe... the sauce non-italian people use to call "bolognese sauce" without apparent reason), and warm it in a very large pan.
The only problem is to bring the pasta out the pot in time (the process have to take less than a minute, which is somehow dealing with 100kgs of pasta in 300 litres of boiling water).
Divide in portions of 120-180 grams each and add the warm sauce (the problem is also make the portions quickly, before the pasta gets too cooked by itself).
FooLMaN:
Thanks for the offer, but we'll see if there'll ever be a Drawt party or not. :)
pan:
10-20 kg salt for 300 liters of water is way too much. It would create a salty slime, which covers the pasta and turns it unedible. For 300 liters, a mere 10-20 dkg is more than enough.
And you forgot dropping a piece of butter, or pouring a glass of oil on it, so the pasta won't stick.
Thanks for the offer, but we'll see if there'll ever be a Drawt party or not. :)
pan:
10-20 kg salt for 300 liters of water is way too much. It would create a salty slime, which covers the pasta and turns it unedible. For 300 liters, a mere 10-20 dkg is more than enough.
And you forgot dropping a piece of butter, or pouring a glass of oil on it, so the pasta won't stick.
it's like... WHAT ? how: recipe ? you just put edible things in your mouth, chew, and swallow.
tomcat:
true italian mafia pasta doesn't need butter or oil not to let it stick. only lame pastacookers use such tricks, cause they can't cook it right :)
true italian mafia pasta doesn't need butter or oil not to let it stick. only lame pastacookers use such tricks, cause they can't cook it right :)
vajh a finn szalmiak(-cukor-)szesznek mi koze van a magyar szalmiakszeszhez? (amit az internet tanulsaga szerint magyarul igazabol ugy kell mondani h ammonia :)
[sorry for being non-english...]
[sorry for being non-english...]
melw: for some reason people seem to think that salmiakki is a finnish-phenomena. i really don't get that. as a norwegian, i was pretty much raised on it myself. however, _real_ liquer should be used. i'm talking 80% to 96%. salmiakki (or tyrker-shots as we say in norway) can never get too strong, you'll just need another bag of turkish peber ;)
kusma: wanna fight? :)
production of salmiakki (ammonium chloride) in finland started somewhere during the 18th centrury when it was originally used as an ingredient for cough syrup. at some point people noticed how good that certain cough syrup tasted and around 1930 we saw the first salmiakki products in the stores. however you can still of course buy pure salmiakki from pharmacies, too.
coming back to salmiakkivodka, i can't find such a good references for that. what i do know it was also commonly used as a drink when i was a teenager in the early/mid-90's. obviously it's more of a scandinavian habit whereas elsewhere people prefer for some reason often less sour tastes (and think liquorice is kinda like salmiakki which it really isn't).
but the fact i do know is that when alko (federal alcohol store) decided to start producing their own brand 'salmiakkikoskenkorva' in the early nineties (must've been 1993 or so) it became an instant hit and a year later they had to stop selling it because it was drank by too many young people. :) nowadays they sell it again but - like almost every person i know - i prefer for sure homemade version of the drink.
production of salmiakki (ammonium chloride) in finland started somewhere during the 18th centrury when it was originally used as an ingredient for cough syrup. at some point people noticed how good that certain cough syrup tasted and around 1930 we saw the first salmiakki products in the stores. however you can still of course buy pure salmiakki from pharmacies, too.
coming back to salmiakkivodka, i can't find such a good references for that. what i do know it was also commonly used as a drink when i was a teenager in the early/mid-90's. obviously it's more of a scandinavian habit whereas elsewhere people prefer for some reason often less sour tastes (and think liquorice is kinda like salmiakki which it really isn't).
but the fact i do know is that when alko (federal alcohol store) decided to start producing their own brand 'salmiakkikoskenkorva' in the early nineties (must've been 1993 or so) it became an instant hit and a year later they had to stop selling it because it was drank by too many young people. :) nowadays they sell it again but - like almost every person i know - i prefer for sure homemade version of the drink.
Actually, Blala was asking if salmiakki has anything to do with "szalmiák", that means ammonia. :)
you can buy trangia http://www.trangia.se/ take
it with you at parties and you can make any food
with it... i guess
it with you at parties and you can make any food
with it... i guess
there are some nice recipes at that page...