1,256 crown recipes

Oven scrambled eggs feed 30+ people with 100 eggs baked in 13x9 pans. The crowd-cooking method that frees up the stove and skips constant stirring at brunch.

Packed with meaty goodness with a combination of chicken, pork and beef.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Creamy chicken casserole with green chilies, olives, and almonds topped with crunchy potato chips. Feeds a crowd with zero fuss.

Big-batch chicken casserole for 24 with green chiles, olives, almonds, cheddar, and a crushed potato chip topping. Church supper approved, potluck tested, crowd demolished.

A large batch cured German style sausage from scratch.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

Flaming Slow Cooker Chicken Jubilee. This recipe is perfect for a special occasion, a fancy dinner party, or a larger family dinner.

Using fresh Tamarind pods make your own fresh homemade tamarind paste. You can use it in Indian cooking, Thai, Jamaican and Mexican. Add a spoonful to flavor curry, soups or even into meat taco mixes. In India it is used for a soft drink. Sort of like iced tea with an interesting tang or zing.

Cafe de olla style Mexican coffee simmers ground coffee with a cinnamon stick and sweetens with dark brown sugar (or piloncillo). Traditional rustic spiced coffee made in one pot.

Old-fashioned fudgy chocolate brownies made from scratch with real melted unsweetened chocolate, brown sugar, and walnuts. Dense, chewy, and deeply chocolatey with crackly tops.

Cafe de olla is the traditional Mexican spiced coffee simmered with cinnamon sticks, cloves, and brown sugar for a fragrant, gently sweet brew. Often finished with a strip of orange zest.

Cranberry orange chutney with bourbon, mustard seeds, and brown sugar simmers into a sweet-tart relish with a smoky kick. The perfect Thanksgiving condiment that runs circles around the canned jellied stuff.

This recipe was made by a neighbor and given to me. He told me to try it and then he would tell me what it was made with. I tried it, loved it, and asked him for the recipe. He went and got it and now i make it all the time. Who knew Saltine crackers and chocolate went so well together!! I would recommend it to anyone. I get people at work who tell me to bring it in all the time. It is loved by everyone who makes it.

This is based on a delicious Paula Deen chicken recipe. Very yummy using only 4 simple ingredients.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.