I am looking for fairly simple chafing dish recipes?

3 responses to I am looking for fairly simple chafing dish recipes?

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1. busybake...

   September 10, 2011 at 22:03

   Chafing Dish Chili

   Ingredients
   2 large onions, chopped
   2 green peppers, chopped
   4 garlic cloves, chopped
   3 tablespoons mild chili powder
   1 tablespoon ground cumin
   1/2 teaspoon cinnamon
   1/2 teaspoon cayenne pepper (to taste)
   5 cups bouillon (or bouillon + beer)
   1 lb green lentil
   1 cup uncooked bulgur
   2 (28 ounce) cans Italian plum tomatoes, undrained, broken up

   more on
   http://www.foodsndrink.blogspot.com

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2. Ars R

   September 11, 2011 at 20:51

   CHAFING DISH CRAB MEAT

   2 c. mayonnaise
   1 tsp. Worcestershire sauce
   1 tbsp. prepared horseradish
   1 tsp. grated lemon rind
   1/2 tsp. garlic powder
   2 dashes of hot sauce
   1 lb. fresh crab meat, drained & flaked

   Combine first 6 ingredients in a saucepan. Gently stir in fresh crab meat. Stir gently over low heat until mixture is hot. (Do not boil.) Pour hot crab meat mixture into a chafing dish. Serve with melba toast. Yield: 3 1/2 cups.
   NOTE: To prepare this appetizer ahead, stir ingredients together, cover and chill up to one day. Heat mixture just before serving

   OR

   BROCCOLI IN A CHAFING DISH

   1 pkg. frozen chopped broccoli
   1/2 tsp. salt
   1 sm. onion
   2 tbsp. butter
   8 oz. garlic cheese
   1 can cream of mushroom soup
   1 tsp. Accent
   1/4 tsp. pepper
   1 tsp. Worcestershire sauce
   1/4 tsp. Tabasco sauce
   3/4 c. sliced almonds
   1 (4 oz.) can mushrooms, stems and pieces, drained

   Cook broccoli in 1/4 cup water and salt, set aside. Saute onion in batter; add garlic cheese, soup and seasonings. Heat over medium heat until cheese is melted; add broccoli and cook 1 minute longer. Add almonds and mushrooms. Serve in chafing dish with corn chips

   OR

   CHAFING DISH MEAT BALLS

   1 lb. ground beef
   1/2 c. bread crumbs
   1/3 c. onion, minced
   1/4 c. milk
   1 tbsp. parsley, snipped
   1/4 c. shortening
   1 egg
   1 oz. chili sauce
   10 oz. grape jelly

   Mix all ingredients except shortening, chili sauce and jelly. Shape into 1-inch balls and brown in melted shortening in large skillet, drain. Heat chili sauce and jelly together; add meat balls and simmer for 30 minutes. Serve hot in chafing dish. Makes 5 dozen.

   OR

   MUSHROOMS IN CHAFING DISH

   Saute 3 cans (large size) of mushroom buttons in 1 stick of butter, 3-4 chopped garlic cloves and 1 cup chopped parsley. Before serving add 1 cup sour cream and heat. Serve in chafing dish

   OR

   SHRIMP IN CHAFING DISH

   (Serve with Ritz or rounds.)

   1/2 can Rotel
   2 toes garlic
   2 Philly cream cheese (8 oz.)
   1 bunch shallots
   3 tbsp. olive oil
   2 lb. shrimp, cooked, chopped fine
   1/2 c. sour cream

   Saute shallots in olive oil; press garlic into pan. Add Rotel, melted Philly, sour cream, shrimp. Blend well; do not overcook, about 5 minutes. Serve in chafing dish with heat. Use on rounds, Ritz or Wheat Thins

   OR

   CHAFING DISH SMOKIES

   1/3 c. granulated sugar
   1/2 c. brown sugar
   3 tbsp. prepared mustard
   2 tbsp. cornstarch
   1/2 c. vinegar
   1 can jellied or whole cranberry sauce
   1 lb. fully cooked, smoked sausage, cut in bite size pieces

   Combine sugars, mustard, cornstarch; add vinegar and cranberry sauce and mix well. Heat through and add sausage. Serve hot

   JM

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3. HATING

   September 12, 2011 at 09:04

   I'd probably stick to appetizers or foods that can be served at room temperature. You don't have to worry about constantly replenishing the chafing dishes.

   Here are some untried recipes:

   Mushroom Individuals
   1 lb. button mushrooms
   1 tablespoon butter
   1 clove garlic, crushed
   1 teaspoon dill weed
   ½ teaspoon salt
   ¼ teaspoon pepper
   1 tablespoon lemon juice
   1 tablespoon sherry
   1 cup sour cream
   Wash and dry mushrooms. Melt butter and add the crushed garlic. Add the
   mushrooms to the butter, at the same time adding dill weed, salt, pepper,
   lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked
   through. Pour small amount of mushroom liquid into sour cream and blend.
   Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms.
   Refrigerate 8 hours or overnight to permit marinating process. When ready
   to serve, place in chafing dish and heat. Stick toothpick, plain or
   decorated into each mushroom for individual appetizer serving.

   Busted by Barb at Possum Kingdom Lake Texas

   Categories:
   Appetizers & Hors d'Oeuvres, Posted To Recipelu

   Source

   Possum Kingdom Lake Cookbook
   Servings/Yield

   1 servings

   Swedish Meat Ball Appetizers, Pk
   2 tablespoons cooking oil
   1 lb. ground beef
   1 egg
   1 cup soft bread crumbs
   1 teaspoon brown sugar
   ½ teaspoon salt
   ¼ teaspoon pepper
   ¼ teaspoon ginger
   ¼ teaspoon ground cloves
   ¼ teaspoon nutmeg
   ¼ teaspoon cinnamon
   ⅔ cup milk
   1 cup sour cream
   ½ teaspoon salt
   Heat cooking oil in fry pan. Mix together all remaining ingredients,
   except sour cream and 1/2 Tsp. salt. Form into appetizer size meat balls
   (about 1" in diameter). Brown in cooking oil on all sides until fully
   cooked. Remove from pan, and drain on paper towels. Pour off excess grease
   and cool pan slightly. Add small amount of sour cream to beat brownings
   and stir. Then add remaining sour cream and 1/2 tsp. salt, stirring to
   blend. Add browned meat balls to sour cream, tossing to coat with sour
   cream. Place in chafing dish to serve warm. DO NOT BOIL. Makes 50
   appetizer size meat balls.

   Busted by Barb at Possum Kingdom Lake Texas

   Categories:
   Appetizers & Hors d'Oeuvres, Posted To Mc & Recipelu Lists

   Source

   Possum Kingdom Lake Cookbook
   Servings/Yield

   50 servings

   Cheese Fondue Dip
   2 cups (11-ounce) condensed Cheddar cheese soup
   ¼ cup dry white wine
   OR
   ¼ cup apple juice
   2 cups shredded Swiss cheese, (8-ounce)
   OR
   2 cups shredded Cheddar cheese, (8-ounce)
   4 medium green onions, (1/4 cup) finely cho
   ¼ teaspoon garlic powder
   1 dash red pepper sauce
   Cut-up raw vegetables, if desired
   Bite-size pieces French bread, if desired
   Heat soup, wine and cheese in 2-quart saucepan or chafing dish over medium
   heat, stirring occasionally, until cheese is melted. Stir in onions,
   garlic powder and pepper sauce. Pour into fondue pot or chafing dish to
   keep warm.

   Spear vegetables and bread pieces with fondue forks, and dip into fondue.
   (If fondue becomes too thick, stir in a small amount of dry white wine or
   apple juice.)

   ++++++++++++++++++++

   Please note, if you should change this recipe it will no longer be an
   approved Betty CrockerÆ Recipe.

   You may notice that the nutritional information calculated by MasterCook
   is different from the nutritional information listed in the Betty CrockerÆ
   cookbooks. Because MasterCook and Betty CrockerÆ use different nutritional
   analysis programs and different nutrient databases, variations in results
   are expected.

   S(Internet Address):
   "For more great ideas visit my Web site at: http://www.bettycrocker.com"
   Copyright:
   "© General Mills, Inc. 1998."
   T(Cook Time):
   "0:10"

   Categories:
   Appetizers, Savory Nibbles

   Source

   –
   Servings/Yield

   8 servings
   Preparation Times

   Start to finish: 15 Minutes

   White Almond Fondue
   12 ounces vanilla-flavored candy coating, (almond bark)
   ⅓ cup half-and-half
   1 tablespoon almond-flavored liqueur, (1 to 3)
   OR
   2 teaspoons almond extract
   ¼ teaspoon ground cinnamon
   DIPPERS
   Apple wedges *
   Angel food cake cubes
   Banana slices *
   Dried apricots
   Grapes
   Kiwifruit slices
   Maraschino cherries
   Mandarin orange segments
   Melon pieces
   Miniature doughnuts
   Papaya wedges *
   Pear slices
   Pineapple chunks
   Pound cake cubes
   Pretzels
   Strawberries
   Vanilla wafers
   Heat candy coating and half-and-half in heavy 3-quart saucepan over low
   heat, stirring constantly, until coating is melted and mixture is smooth;
   remove from heat. Stir in liqueur and cinnamon.

   Pour into fondue pot or chafing dish. Keep warm over low flame. To serve,
   spear Dippers with fondue forks and dip into fondue. If fondue becomes too
   thick, stir in small amount of half-and-half.

   6 to 8 servings

   ++++++++++++++++++++

   Please note, if you should change this recipe it will no longer be an
   approved Betty CrockerÆ Recipe.

   You may notice that the nutritional information calculated by MasterCook
   is different from the nutritional information liste

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