View Full Version : Recipe's and tips for large families
I dont have any recipe's, because my hubby does most of the cooking(he's malaysian), but I have the usual ones about shopping, such as buy when it is cheaper on sunday's and monday mornings, and shop at aldi you can save a bucket there, and get petrol on wednesdays it may be a little cheaper, I usually collect al the catalogues and do the rounds of all the shops, and I also buy my kids clothes towards the end of season and you can pick up barbie/bratz and all the brand name stuff really cheap:yes:, I also take little bags of snacks for the kids if I am going out for a while, so that I dont have to buy too much food when I am out.
Spaghetti and Meatballs.
2kgs of 'flavoured (mediterranean-mental spelling block) sausages from your butcher.
2 jars of tomato based sauce. Dolmio or whatever.
1 pkt od spaghetti.
Squeeze the mince out of sausage in small "balls" and cook.
Add sauce and simmer- then add cooked spaghetti.
Its really YUM!
1 BBQ Chicken.
8 Rashers of bacon
Lge handfull mushrooms.
1 Lg onion
1/2 cup white wine (optional)
Chopped shallots to serve.
1 Pkt Fettucine
Fry onion and garlic together.
Add bacon and shredded chicken.
Fry until browned cooked through.
Add Cream and white white wine (if you used it)
Add cooked fettucine and mix well.
Serve with shallots on top and salt and pepper to taste.
Sometimes we also add some grated fresh Paremsan cheese.
You can change the flavour and add some variety by adding some tomato or basil pesto or seeded mustard.
Mushroom and pumpkin pasta
Cube approx a cup to 2 cups of pumpkin and roast till soft. Fry off some garlic and 1 cup of mushrooms and 1 small onion till cooked, add one small tub of cream and heat slowly until all combined and thickened, stir in pumpkin, add salt and pepper to taste. Serve with your favorite pasta, shells of spaghetti etc top with parmeson cheese. The best part is as the sauce is so full of flavour this sauce can be used for 5 people or ten people and its so yummy :)
Stir fry a mix of broccoli, cauli flower, onion, mushrooms, carrot, celery (any others you wish to add, pumpkin, sweet potato, garlic) till cooked.
Grated cheese according to quantity required, a green capsicum sliced finely.
Greek yoghurt and some tsakiti dip for serving.
Put it all in the middle of a table and serve with either mountain bread or pita bread, my kids love to help themselves and have their bread layed flat and just pick or you can wrap them for the older kids/adults. Quick and easy and healthy :)
Tine of tuna
Cook paste & veg's when cooked add the sauce, tuna put all in a baking tray cover with garted cheese. When cheese is melted its ready:D
Chicken and Vegie Pie.
1 Double chick breast.
Any vegies you want to add- we usually have potato, pumpkin, peas, carrots, corn, broccoli, cauliflower.
Filo or Puff pastry.
Pan fry onion and garlic in a little oil.
Add chicken- cook til brown.
Add 1/2 cup water and 2 chicken stock cubes.
and 300mil cream.
Simmer until vegies are cooked (i pre cook my potatoes in microwave first).
Put it into big baking tray (with bottom layer of pastry already cooked) and then put the 'lid'(pastry) on.
Bake until pastry is brown.
I usually make WAY WAY too much of this so there is heaps left over for DH's lunch!!
Just Add Water
One thing that our kids do love that is cheap and uses up any leftovers or anything you like really is bread muffins.
Cut the crusts off your bread
Roll flat with a rolling pin (I use a glass)
Melt some butter and paint both sides of bread
Put bread into a large muffin tray, one piece per spot
Fold the bread over itself to cover the gaps
Put into the oven (average temperature)
Get your filling ready - we use leftover spaghetting, tuna casserole, steak & vegies - whatever you have at hand
Once bread has started to crunch up, put filling in and then back into the oven.
Serve either on their own or with a salad or a side dish.
Our kids absolutely love them!
this isnt a recipe but my sister in law has a banquet maker and I SO want one!!! its like a crockpot but BIG!!!! holds 3 kilos of meat ( and then vegetables etc) so you actually get enough in there to make a double batch of meals ( or when my teenage son has friends over- one meal and maybe some left overs lol)
breville and about $100 apparently- she reckons its a lifesaver
A Party of Five
I make these biscuits every week just change ingredients milk/white choc chip, m'n'm's mini's that children (and Joe) love them it make about 60 !
4 cups SRF
2 cups white sugar
1 cup brown sugar
pinch of salt
1 pack choc-chips
1-2 tspn vanilla essence
Mix the dry ingredient then the moist ingredient with a food mixer until combined then add the choc chips, beat them until mixed.I use a dough mixer that came with the food mixer! With a spoon make balls put them on a greased and floured biscuits tray and bake for 12-15min (maybe less if you have a decent oven) You may need extra flour, depending on how moist or dry you want the biscuits!
They are so yummy :cloud9:
omg - i just made those bickies and i got so many! i divided it up and made some with lemon juice, some with choc chips, some with a slice of mars bar on top, some with pink food colouring mixed through it and cachous on top... mmm.... yum... and i got so many more than 60! i think i got closer to 80! :)
i also have a cheap and easy recipe for vegie pastisti's that i came up with tonight...
buy a bag of birdseye stir fry vegies, and chop and boil. drain excess water. make a quick maggi packet mix of cheese sauce and mix throught the cooked vegies. wrap in puff pastry, brush with milk and cook..... mmmm yum!
What a great idea for a thread! I don't have a large family but am always looking for cheap or easy meals or ones that I can make a large amount and store or freeze some for another meal.
Fantastic ladies! I will keep my eye out for more recipes to come. I will go through mine and see if any are suitable in large quantities too :thumbsup:
The biscuits are great. Try substituting half choc with chopped cherries or the vanilla for peppermint essence ;)
yummy desert from my sister in-law
2 pkt Lattice biscuits
2 pkt cotties vanilla instant pudding
in a large container layer half the biscuits set aside.
mix the milk cream and pudding
spread the mix onto the biscuits
put rest of biscuits on top
refrigerate for a couple of hours.
(the longer the better for soggy biscuits, but to yummy to wait)
I made this yesterday and we ate the rest today, whole family wants me to make it again as soon as possible.
Excellent thread and I'll be sure to have a look into those receipes - I might need to get a bigger crock pot now too.
This has to be one of my favourite. I looks long and hard but is so easy and my family (even the little ones) love it.
five-spice caramel pork
1 tbs peanut oil
1 (about 1kg) pork belly, cut into 3cm pieces
8 purple (Asian) eschalots, finely chopped(or plain onions)
2 garlic cloves, crushed
60ml (1/4 cup) light soy sauce
125g (3/4 cup) finely chopped palm sugar
250ml (1 cup) water
2 whole star anise
1 tsp Chinese five spice
1 tbs fish sauce
8 green shallots, ends trimmed, thinly sliced diagonally
Steamed jasmine rice, to serve
1 Lebanese cucumber, ends trimmed, thinly sliced
1/2 cup fresh coriander leaves
1. Heat half the oil in a wok over high heat. Add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
2. Heat remaining oil in wok over medium heat. Add eschalot and garlic and cook for 5 minutes or until golden. Add pork, soy sauce, palm sugar, water, star anise and five spice. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until pork is tender. Increase heat to high and bring to the boil. Cook for 10 minutes or until sauce thickens.
Add the fish sauce and half the shallot and stir to combine. Place in a serving bowl. Top with remaining shallot. Serve with steamed rice topped with cucumber and coriander leaves
I just serve it with rice and heaps of greens.
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