7 any crowd Recipes

cider vinegar, fresh lemon juice, chopped fresh parsley (or below ), dried parsley, garlic powder, kosher salt, fresh ground pepper (large grind), fresh grated parmesan cheese (or dried for time), olive oil (or any good salad oil)

turkey at room temperature 1 hour , any feathers and quills removed with tweezers or needle-nose pliers, and neck and giblets removed and reserved for giblet stock or another use if desired, unsalted butter, well softened, chopped fresh sage leaves, grated lemon zest, salt, freshly ground black pepper, navel orange, red onion, cut into wedges, brown turkey stock , giblet stock, or low-sodium chicken broth, unsalted butter, all-purpose flour, salt, freshly ground black pepper

eggs, warmed for 5 minutes in hot water, water, heavy pinches salt, any combination chopped , fresh herbs ( chives, parsley, tarragon, dill, or basil), room temperature butter , plus 2 tsp for finishing omelet, any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach

olive oil, fresh minced garlic, dried oregano, dried basil, season salt (can use white salt), fresh ground black pepper, onion powder, dijon mustard, red wine vinegar, sugar (optional), garlic and herb couscous mix (or use favorite flavor), kalamata olive (to taste, or use sliced pitted black olives), tomatoes (halved ), red bell pepper, seeded and chopped, green bell pepper, seeded and chopped, cucumber (peeled, seeded and coarsely chopped ), onion, finely chopped, artichoke heart (chopped from a jar, use any amount desired), fresh parsley, finely chopped, greek salad dressing (or to taste), crumbled feta cheese, fresh ground black pepper (to taste), salt (to taste) (optional)

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.