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Easy Delicious Oven Roasted Potatoes for 50

Easy Delicious Oven Roasted Potatoes for 50

by | May 20, 2017 | Large Group Cooking, Uncategorized

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Easy Delicious Make-Ahead Roasted Herb Potatoes for 50

Oven Roasted Potatoes

What’s not to like.

There’s no peeling, and just a bit of chopping.  You can make this up to 2 days in advance.  It re-heats beautifully. And the ultimate test of a great large group recipe?  I’ve had several people say, “Wow.  I’m going to make a smaller version of this for my family.”

Perfect.

You’ll be using two large (13 x 20 x 3) aluminum roasting pans for each batch to serve 50.  Here’s what they look like in one of the pans fresh from the oven.

Potatoes for a Large Group

You can also make these for a smaller crowd (like your family) on a sheet pan just as easily like I’ve done below.  They are FANTASTIC.  (Disclosure: I really love, love potatoes, so I’m not even remotely a fair judge.  But rumor has it, these are very good.)    The Family-sized recipe follows the Potatoes for 50 recipe.

Potatoes for a Large Group

I first made this recipe for the 150 person cast and crew of our church’s production of Savior of the World.  Three of us each made one batch (one batch uses two aluminum roasting pans) to serve 50.  That means for 150 servings we had 6 large (20 x 13 x 2) disposable aluminum pans full of potatoes.  You can use a different size pan as long as you don’t use a deeper pan which will increase the cooking time.  If you are making more than 2 pans in one oven it will also increase the cooking time by about 15 – 20 minutes.

Multiple members of the cast and crew came back for seconds on the potatoes and when we were done there were none left.

Mission accomplished.

 

The seasonings make the potatoes!

The biggest problem most people have with potatoes, especially potatoes for a crowd, is they under-season them.  Potatoes take a lot of seasoning to really taste good.  In my large group recipe, I call for:

  • 4 tablespoons dried, chopped rosemary – divided between 2 pans
  • 4 tablespoons kosher salt – divided between 2 pans
  • 4 tablespoons garlic powder – divided between 2 pans
  • 1 teaspoon black pepper – divided between 2 pans

Don’t worry, that’s not too much.

You can certainly use white or yellow onions if sweet are not available.  Often white or yellow onions are smaller than the sweet onions, so I’d pick up 3-4 more if you’re using white or yellow.

Pin for Later

Megs Breakfast Casserole

Or Make Now.

Oven Roasted Rosemary Potatoes for 50

 

4.8 from 5 votes
Roasted Potatoes and Onions
Print
Roasted Potatoes and Onions for a Crowd
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Yield: 50 (4 to 5 oz.) servings 

Course: Side Dish
Cuisine: American
Servings: 50 people
Author: Betsy Edwards
Ingredients
  • 11 pounds Yukon Gold potatoes (or other yellow potatoes) cut in 1-inch chunks or wedges
  • 10 large onions , chop in large pieces, (you can use white, yellow or sweet)
  • 1/2 cup canola oil to coat vegetables - Divided between 2 pans
  • 4 tablespoons dried rosemary rough chopped - Divided between 2 pans
  • 4 tablespoons Kosher salt - Divided between 2 pans
  • 4 tablespoons garlic powder - Divided between 2 pans
  • 1 teaspoon black pepper - Divided between 2 pans
Special Equipment
  • 2 (13 x 20 x 3 inch) aluminum roasting pans - These are sold as Steam Table pans – Full Size
Instructions

  1. Chop unpeeled potatoes and onions into large (1 inch sized) pieces.  

  2. Divide chopped potatoes and onions between 2 large aluminum roasting pans. Pour 1/4 cup oil over each pan of vegetables.  Toss the vegetables to coat them with the oil.

  3. Sprinkle each pan of potatoes with 2 tablespoons kosher salt, 2 tablespoons rosemary, 2 tablespoons garlic powder and 1/2 teaspoon pepper. Toss again to distribute seasonings.  Roast at 350 degrees for an hour. Stir the vegetables two or three times during the hour.  The vegetables are done when an inserted fork meets with no resistance.

MAKE AHEAD NOTE:

  1. Can be made up to 2 days in advance, covered, and refrigerated.  When ready to serve: reheat, UNCOVERED, in a roaster oven on high until hot (about 15 - 30 minutes), stirring several times - - - then REDUCE HEAT to low to hold for up to 2 hours.  

 

Family-sized Oven Roasted Rosemary Potatoes

4.8 from 5 votes
Roasted Potatoes
Print
Oven Roasted Rosemary Potatoes - Family Sized
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Betsy Edwards
Ingredients
  • 3 pounds Yukon Gold potatoes cut in 1-inch chunks or wedges
  • 2 large sweet onions chopped in large pieces
  • 1/4 cup vegetable oil
  • 2 teaspoons dried rosemary roughly chopped
  • 1/2 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
Instructions

  1. Place a rimmed sheet pan in the oven and preheat oven to 400 degrees F.

  2. Cut the potatoes in half or quarters and place in a large bowl.  Peel and chop the onions in large pieces and add to the potatoes.

  3. Add the oil to the bowl with the potatoes and onions and toss until the vegetables are well coated.  Evenly sprinkle with the salt, pepper and rosemary and toss again to evenly distribute the seasonings.

  4. Carefully pour the vegetables onto the sheet pan and spread out into 1 layer.  At 15 minutes and again at 30 minutes, stir with a spatula to change sides of vegetables in contact with hot pan.

  5. Roast in the oven 45 minutes to 1 hour or until potatoes are fork tender, brown and crisp.  Remove the potatoes from the oven, season with salt to taste and serve hot.

Here’s some additional large group potato recipes.

Hash Browns for a large crowd

And everything you need for a successful Potato Bar.

Potato Bar for a large crowd

Another great choice is my family Potato Salad recipe.  It’s wonderful!

Potato Salad for a crowd

Want more delicious large group recipes?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

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PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

 

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EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

 

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SAY YES!

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Explore Aloha Dreams

Things to do Big Island of Hawaii
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EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

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Skillet Pork Chops with Mushrooms

Skillet Pork Chops with Mushrooms

by | May 19, 2017 | Main DIsh

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Skillet Rosemary Pork Chops

Skillet Pork Chops

This is a very easy recipe for the delicious punch it packs.  Granted, it has heavy cream in it, but the juice from the chops and the onions dilute it just enough that it isn’t overly rich.  If you buy the mushrooms already sliced, the biggest work is dicing the shallot.

Skillet Pork Chops

You start by pan-searing the chops to develop that nice brown crust.  A pinch of sugar sprinkled on each chop helps develop that beautiful color.   Then remove them to a plate while you’re sautéing the mushrooms and shallots in a little butter.

Megs Breakfast Casserole

Once the mushrooms and shallots are done, add the cream and scrape up the wonderful browned bits on the bottom of the skillet.  Return the chops to the pan, nestling them into their bed of mushrooms and shallots and continue cooking until the chops are done.  About 4-5 minutes.

Megs Breakfast Casserole

That’s it.

You can fix this with anywhere between one to four chops.  You’re only limited by the number of chops that will fit in your skillet.  Mine will hold four, but they’re pretty cozy.  You don’t need to change the quantity of the other ingredients.  It works regardless.

Depending on who you’re serving and how many chops you use, this will serve one to four, and that’s assuming everyone has a whole chop.

Skillet Pork Chops

I use dried rosemary in the recipe because I prefer it to the overpowering edge of fresh rosemary.  But I did want some fresh cut rosemary for the pictures. (I think it really pops, don’t you?)  But when I went to cut some off my rosemary bush, I found it was dead. (We operate on a survival of the fittest routine around here.  I plant them, water them in and they are pretty much on their own.  They either make it or they don’t.)

Well, this one didn’t.

I wasn’t interested in the 30 minute round trip to the store, so I decided to borrow some from our wonderful neighbors and dinner party partners in crime, Dick and Dianne.  Dick is a world class gardener, so I figured I’d snip off a couple inches from his lush rosemary plant and all would be well.  Except, Dick and Dianne weren’t home.  That’s not a problem, because we’ve given each other free reign to our herb gardens.  We rarely use it, but this time I made an exception.   Except, Dick’s two rosemary ‘bushes’ were 2 inches tall.  WHAT??  How does that even happen?  Well, now his two rosemary ‘bushes’ are about 1 inch tall.

Skillet Pork Chops

So.  After work tomorrow I’m going over to the local Home Depot and buy the biggest rosemary bushes they have.  Then while Dick is gone I’m going to swap them out and see if he notices.  :  )

Skillet Pork Chops

These Skillet Rosemary Pork Chops are really, really good.  Normally, I would brine pork before cooking it, but I wanted a quick dinner and this sauce more than makes up for the lack of brining.

I hope you enjoy them!

Megs Breakfast Casserole

Pin for Later

Megs Breakfast Casserole

Or Make Now

 

Ready for a Great Dinner?

Excellent!  (You don’t even have to mangle the neighbor’s plants.)  

 

4 from 1 vote
Skillet Pork Chops
Print
Skillet Pork Chops
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Don't worry - the cream mixes in with the juices from the chops and the mushrooms, so it's not too rich.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Betsy Edwards
Ingredients
  • 2 tablespoons canola oil
  • 1 to 4 pork chops bone-in (about 1 inch thick)
  • 1 large shallot diced
  • 1 (8 ounce) carton button mushrooms sliced
  • 1/8 teaspoon dried rosemary crushed or powdered
  • 1 cup heavy cream
  • 2 tablespoons butter
Instructions

  1. Season each pork chop on both sides with 1/2 teaspoon salt, 1/2 teaspoon pepper and a pinch of sugar.   Heat oil in a large skillet over medium high heat until hot, but not smoking.  

  2. Cook chops until browned on one side, about 3 - 4 minutes.  Turn chops and cook on other side until browned.  Remove chops to a plate.

  3. Reduce heat to medium and add butter, 1/8 teaspoon salt, rosemary, shallots and mushrooms.  Cook 5 - 6 minutes, stirring periodically.

  4. Add in heavy cream, stirring to combine and scraping up any brown bits on the bottom or the skillet.   Add in chops and any accumulated juices on the plate.  Simmer 5 - 6 minutes, or until chops are done.

 

Still hungry?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
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Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars

by | May 18, 2017 | Dessert, Large Group Cooking

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars
We have a WONDERFUL group of friends in the neighborhood who get together regularly for dinner parties.  There are 3 couples total.  Meet Dawn, Bill, Dianne and Dick.
Sopapilla Cheesecake Bars

They are every bit as nice as they look.

 

There was a severe storm several years ago when we were in Hawaii on vacation.  The strong winds blew down a large tree across our drive way, smashing a nearby Sweet Bay Magnolia and completely blocking our driveway.  When we arrived home at 10:30 pm, after a 23 hour long series of tiring flights (another story for another time), the fallen tree was cut into logs, the logs were hauled to the log pile (about 250 feet away), the drive way was swept clean and the Sweet Bay Magnolia had been trimmed back with the damaged sections removed.

Sopapilla Cheesecake Bars

This, my friends, is what it’s all about and the kind of neighbor we should all try to be.

 

We have been having these dinner parties with these neighbors monthly for the past 13!! years.  We’ve enjoyed everything from pizza on the front lawn to 6 course gourmet dinners.  Most of the best meals I’ve ever eaten have been at one of our tables.  I’ll be sharing these recipes with you in the months to come.

In the meantime, our most recent dinner party was on Cinco de Mayo.  It was Bill and Dawn’s turn to host and here is Dawn’s menu

Planning on starting outside Friday at 7 p.m., so dress accordingly!  Pool will be open, but not heated….

Cinco de Mayo Menu

Chicken Tortilla Soup
White Cheese Queso and Chips
Baja Fish Tacos
Tequila Lime Chicken Tacos
Mexican Street Corn Nachos
Sopapilla Cheesecake Bars

See why we LOVE these meals!  (This is only the tip of the iceberg.)   So today I’m going to share Dawn’s Sopapilla Cheesecake Bars.  They are a quick, easy and fun dessert.  The kids can help make them!

A sopapilla is a kind of fried pastry generally made using a quick bread recipe.  It’s traditionally served in areas with Spanish heritage in the Americas.  Popular throughout Mexico, it’s a great treat for Cinco de Mayo.  Dawn’s version is much easier and every bit as delicious.   Made in a 9 x 13 inch baking dish it can be sliced into 3 x 6 squares for 18 servings.  It will keep marvelously, covered in the refrigerator for 1 day.

You can serve it as is or with a slight drizzle of honey.  I think it’s perfect without the honey, but then I’d choose potato chips over chocolate.  How about you?

Pin for Later

Sopapilla Cheesecake Bars

Or Make Now

 

Sopapilla Cheesecake Bars
Print
Sopapilla Cheesecake Bars
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Made in a 9 x 13 inch baking dish it can be sliced into 3 rows x 6 rows for 18 servings. It will keep marvelously, covered in the refrigerator for 1 day.  It tastes good on day 1, it's OUTSTANDING on day 2.

Course: Dessert
Cuisine: Mexican
Servings: 18 servings
Author: Betsy Edwards
Ingredients
  • 2 (8 ounce) cartons cream cheese softened
  • 1 cup sugar
  • 2 (8 ounce) tubes crescent rolls (sheets work best, you'll use 1 as base and 1 on top of the cheesecake mixture)
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • ½ cup butter softened
Equipment
  • 1 9” X 13” baking dish
Instructions
  1. Preheat oven to 350 degrees. Spray 9” X 13” baking dish. Beat cream cheese with 1 cup sugar and vanilla until smooth. Unroll crescent dough and shape into 9” X 13” rectangles. Press one into bottom of dish.

  2. Bake the dough for 5 minutes. Remove dough from oven and evenly spread on cream cheese mixture, then cover with remaining dough. Stir together ½ cup sugar, cinnamon, and butter.  Dot the mixture over top sheet of dough.

  3. Bake until dough is puffed and golden brown, about 30 minutes. Remove from oven and cool completely before cutting into 3 rows by 6 rows for 18 squares.

MAKE AHEAD NOTE:

  1. Store, covered, in the refrigerator for up to 1 day.

 

Want more Desserts?

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

Potato Salad

Potato Salad

by | May 4, 2017 | Side Dish

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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Perfect Potato Salad for your Summer BBQ & Entertaining

Potato Salad

It’s almost SUMMER!!!  And I, for one, can’t wait. I’m ready for some potato salad.  Right now.  There are a lot of marginal potato salad recipes out there. You know the ones I’m talking about. The potatoes are waxy or undercooked, there isn’t enough creamy stuff to bind the whole thing together, the flavor or texture is too uniform, or – worst of all – the potatoes, which are supposed to be the star of the show, are bland and uninspiring.

Don’t get me wrong. I love potatoes.

Really love them.

If it’s got potatoes in it, I’m your girl!  But I’m often disappointed with potato salads.

This potato salad recipe is the culmination of many years of small improvements. I started with mom’s recipe (which was pretty great already) and modified it to include crunchy dill pickles for added zing. Next I switched out the new red potatoes for Yukon golds.  As you’re gently mixing the ingredients together some of the Yukon gold potatoes break down into a wonderful tangy mash.  That’s what gives it that great creaminess.

Potato Salad

Then I added some green onions for color and flavor.   It was very good, but something was still missing. Although their texture was perfect, the potatoes were still bland.

Finally, several years ago I found the secret.

The secret ingredient?   Pickle Juice.

Potato Salad

Yep. Pickle Juice. I picked up this trick from reading the Food Lab by J. Kenji Lopez-Alt over at Serious Eats, a fantastic site. He’s a wonderful cook and I’m consistently impressed with his recipes.

Along with all of the great ingredients that give this salad a wonderful depth of flavor and lots of texture, the pickle juice when mixed with the hot potatoes infuses them with a wonderful tang. Combined with the creamy texture created when some of the potatoes break down and mix with the mayonnaise, this potato salad is insanely special.

Potato Salad

This Potato Salad can, and should, be made in advance. In fact, it’s best served the next day. Or you can cover and refrigerate for at least 3 hours before serving.  I love to use one of our family’s old green or yellow Pyrex bowls.  As you can see from the pictures below, it’s been through A LOT of rounds of Potato Salad.  Do you have a favorite family serving bowl or dish?

Potato Salad

Pin for Later

Or Make Now.

 

Hungry Yet??

Me too.  Let’s get started!

 

Potato Salad
Print
Potato Salad
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 

It might seem like a lot of salt in the water to boil the potatoes, but that, along with the pickle juice is what gives the potatoes more flavor.

Course: Side Dish
Cuisine: American
Servings: 18 people
Author: Betsy Edwards
Ingredients
  • 4.5 pounds Yukon Gold potatoes peeled and cut into 1/2-inch chunks, that’s about 10 – 11 med/large potatoes
  • 1 tablespoon salt
  • 5 tablespoons pickle juice
  • 1 tablespoon yellow mustard
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 3/4 red onion diced
  • 4 green onions chopped
  • 5 spears Kosher dill pickles cubed (not Polish)
Instructions

  1. Measure dill pickle juice into a small bowl or measuring cup and set aside.

  2. Add potatoes and 1 tablespoon salt to 3 quarts water in a large saucepot. Bring to a boil over high heat. Once boiling, reduce heat to low and simmer until potatoes are tender when pierced with a knife, about 25 - 30 minutes.
  3. Meanwhile, in another bowl, combine mayonnaise, mustard, red onion, green onions, pickles and 1 teaspoon salt.

  4. When potatoes are tender, drain thoroughly and add hot potatoes to a large bowl. Sprinkle pickle juice over potatoes and stir gently to coat.

  5. Gently fold mayonnaise mixture into potatoes.
Make Ahead Note:

  1. Potato Salad can, and should, be made in advance. It’s best served the next day. Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

 

Potato Salad for a Crowd

5 Reasons this is a Fantastic Large Group Potato Salad Recipe:

  1. It makes 5 pounds of potato salad.  This works out to 16 (5 ounce) servings or 20 (4 ounce servings).  If you are serving this as one of 4 or more items on a buffet, the average person will take a 4 ounce serving.
  2. It’s a great make in advance recipe.  In fact, it’s better the next day.
  3. It holds up well on a serving line.
  4. It’s very easy, it always turns out great and can be assigned out if you’re cooking in large quantities.  It’s far better than anything you can buy.
  5. Everyone loves it.
Potato Salad

Want more delicious recipes ?

I’m so excited you are making one of my recipes and I would love to see how it turns out!  Make sure to share the aloha on instagram and tag me@alohadreams so I can see your masterpiece!

Follow me on Instagram . Have fun cooking, and be happy!

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Let's get Acquainted!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

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Ambrosia Salad

Ambrosia Salad

by | May 3, 2017 | Salad

  Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd & Dream Home Design      

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My Favorite Ambrosia Salad

Ambrosia Salad

Call it cliché. Call it retro. It doesn’t matter. Everyone still calls it delicious.   This recipe for ambrosia salad is loaded with pineapple, mandarin oranges, coconut and miniature marshmallows bathed in tangy cream. Who’d have thought, this fruit salad is one of my more requested recipes. It’s a special favorite among kids and teens.

Ambrosia Salad

Ambrosia Salad is a great option for your next get together, served as either a side or as dessert. With the prep done in just 15 minutes, this Ambrosia makes an easy, beautiful presentation for a special meal or a family dinner.

Ambrosia Salad

I like to cut the grapes and maraschino cherries in half. The bite-sized pieces are easier to eat.  It’s also very important to let the oranges and pineapple chunks drain for the full 15 minutes, otherwise your lovely creamy dressing will get watered down.

Ambrosia Salad

For me, the best part about ambrosia salad is the creamy sour cream and sweet whipped cream dressing. That slight sweetness and sour cream tang goes amazingly well with chunks of mandarin oranges, and sweet pineapple. Once the mini marshmallows absorb some of that creaminess, they become melt-in-your-mouth soft and wonderful.

Ambrosia Salad

You can use a whipped topping, but it only takes a few minutes to whip the cream and I think it tastes much better.  But if you’re pressed for time, you can always go for the stuff in the tub.  I like to reserve a bit of the shredded coconut to sprinkle over the finished bowl of Ambrosia.  It really looks great!  It’s a deliciously easy treat.  

What do you like in your Ambrosia?

Pin for Later

Or Make Now.

 

5 from 2 votes
Ambrosia
Print
Ambrosia Salad
Prep Time
15 mins
Total Time
15 mins
 

You can substitute an 8 ounce tub of whipped topping, but it only takes a few minutes to whip the cream and I think it tastes much better.  

Course: Side Dish
Cuisine: American
Servings: 14 (4 ounce) serving
Author: Betsy Edwards
Ingredients
  • 1 (15 ounce) can mandarin oranges
  • 1 (20 ounce) can pineapple tidbits pineapple tidbits (2 cups)
  • 1 (6 ounce) jar maraschino cherries drained, pat dry, halved
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla
  • 1 1/3 cups light sour cream
  • 1 cup green grapes - halved (7ounces)
  • 1 cup coconut flaked, sweetened
  • ½ cup pecans chopped
  • 10 ounces mini marshmallows
Instructions
  1. Place the pineapple and mandarin oranges in a strainer and allow them to drain for 15 minutes.
  2. Meanwhile, drain the cherries, rinse, cut in half and set aside to drain.

  3. In a medium bowl, whip the cream with the vanilla and sugar until light and fluffy. Gently fold in half of the sour cream. Once incorporated, gently fold in the remaining sour cream. Add the Mandarin oranges, pineapple, maraschino cherries, and grapes. Gently stir to mix in. 

  4. Reserve 1/4 cup of the flaked coconut for serving.  Gently stir in the remaining coconut, pecans and marshmallows.  Chill for 1 hour prior to serving.

  5. Prior to serving, sprinkle reserved coconut over the top.

Make- Ahead Note:

  1. Ambrosia salad looks best served the day it's made.  The taste is not impacted if it's made up to a day ahead and served, but it won't look as good.  The whipped cream will deflate.

 

Large Group Info.

This recipe makes 3 pounds, 7 ounces of Ambrosia.  A 3 ounce serving size is very reasonable if this is one of 5 or more items on a buffet serving line.   A large serving is 4 ounces (remember it’s got a lot of light ingredients).  This Ambrosia recipe serves 18 (3 ounce) servings or 14 (4 ounce) large servings.  You should be able to safely plan on it serving 16.

Makes 3 pounds, 7 ounces

SERVES: 13 (4 ounce) servings, or 18 (3 ounce) servings

 

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EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

EXPLORE HAWAII
EXPLORE FOOD
EXPLORE DESIGN
EXPLORE PARTIES

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