Top 10 Recipes of 2015 (2024)

FAQs

What to cook 20 people? ›

Homes without refrigeration utilized dry and canned goods extensively (canned shrimp, chicken, tuna, peas, and mushrooms were popular items).

The folded pleats of the hat, called a toque, later became an established characteristic of the chef's hat. Often there were precisely a hundred pleats, said to have been added to indicate the more than a hundred ways in which a chef can cook an egg.

At first, the meals were stews, and more varieties were added as the war went on, including meat and spaghetti in tomato sauce, chopped ham, eggs and potatoes, meat and noodles, pork and beans; ham and lima beans, and chicken and vegetables.

Vegetable pies and turnovers, fruit preserves, carrot cookies – basically anything you can imagine! Another food that was popular, and which certainly needs no introduction, is Spam. It might not seem like the most exciting product, but back then (with so many food shortages), Spam was fully embraced.

The Rise of Commercial Pet Food

During World War II, metal rationing halted all production of canned pet foods, and manufacturers began focusing on dry foods, selling them to customers by promoting the convenience factor. By the mid-1940s, there were two types of dry food: biscuits and kibble; and pellets.

The foods served varied, changing with the customs of each region, but in the North some common foods were chowder, beef, clam soup, baked beans, roasted pork, custards, oxen, turtles, mutton and salmon.

Try finger foods like devilled eggs, tea sandwiches, salted nuts, prawn co*cktail and canapés. Cakes were also very popular in the 1920s with red velvets, pound cakes and devil cakes popular.

What were popular foods in the 1930s? ›

From frozen foods to Jell-O molds, the 1930s and 40s saw a huge upsurge in convenience foods. Building on the popularity of brands like Wonder Bread, Kool-Aid, Velveeta Cheese, and Hostess Cakes, American supermarkets stocked up on mass-produced items.

1950s Dinners

You'd find hearty main dishes like Salisbury steak, beef stroganoff and meat loaf on a '50s dinner menu, plus scrumptious sides. Casseroles were also popular, particularly those featuring seafood or ham.

It was quite varied and included different types of ingredients. "A look at the crusts burnt onto the cooking pot now shows that cereals and dairy products were probably processed into porridge for everyday use in the same vessels and formed a balanced dietary basis," the study read.

Each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet.

Finger foods, canapes, and grazing tables are great options that can feed a crowd and are easy to shape around any style. From gourmet cured meats and cheeses to catering classics like mini pies and pastries, there is bound to be something for any theme.

Generally, a catering tray can feed 15-20 people. For example, a full tray of chicken breasts should have enough protein for 15-20 people. However, remember that people may choose sides like salads and desserts, which may not factor into this.