I am looking for fairly simple chafing dish recipes?

I am catering a wedding of about 75 and am looking to incorporate a couple of fairly simple to make hot items. Any suggestions?

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  • Anonymous
    1 decade ago
    Best Answer

    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: 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

  • 3 years ago

    Chafing Dish Recipes

  • Anonymous
    4 years ago

    This Site Might Help You.

    RE:

    I am looking for fairly simple chafing dish recipes?

    I am catering a wedding of about 75 and am looking to incorporate a couple of fairly simple to make hot items. Any suggestions?

    Source(s): simple chafing dish recipes: https://biturl.im/ymw2e
  • Anonymous
    1 decade ago

    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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  • Anonymous
    1 decade ago

    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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