HELP! Just got an email from a host and I sent out 39 invites and 22 have RSVP!!!! I've never had that many for a party. I'm happy about it ~~but also worried about not having enough food. I like using the DCB but what would make enough for everyone and taste good! I'm not crazy about the Grilled Chicken Penne al Fresco the taste just isn't there for me. With it being summer I don't want to make chili ~~~ HELP!!!
DCB Recipe for 20+ Guests | Easy & Delicious Options for Your Party
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Discussion Overview
This thread discusses various recipe ideas and strategies for preparing food for a large gathering using the Deep Covered Baker (DCB). Participants share their personal experiences and preferences regarding what dishes work well for parties with many guests.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant expresses concern about preparing enough food for 22 guests and mentions a dislike for the Grilled Chicken Penne al Fresco.
- Another participant suggests that fajitas could be prepared in advance to accommodate a large group.
- One participant shares their experience of using a small portion of pizza and a quick microwave cake for a large gathering, emphasizing that they are not catering but showcasing products.
- A participant notes that doubling a fajita recipe worked well for a show with 25 attendees, resulting in product sales and bookings.
- Several users mention that offering a dessert, like a micro cake or trifle, can help satisfy guests without needing to prepare a full meal.
- One participant highlights that not everyone will try the main dish, and the focus should be on showcasing products rather than providing a full meal.
- Another participant shares a recipe for Southwestern Chicken Salad that worked well for a large group, showcasing multiple products including the DCB.
- Some participants discuss the idea of using mini sandwiches as a successful option for gatherings, noting that they had leftovers even with a decent number of guests.
Areas of Agreement / Disagreement
Views differ on the best recipes and approaches for serving large groups, with no clear consensus on a single best option. Participants share a variety of personal experiences and preferences.
Contextual Notes
Participants are primarily Pampered Chef consultants sharing their personal experiences and insights regarding food preparation for parties, emphasizing the importance of product demonstration over catering.
Who May Find This Useful
Consultants looking for ideas on how to manage food preparation for large gatherings while effectively showcasing Pampered Chef products may find this discussion helpful.
etteluap70PC
Gold Member
- 3,657
Jinkies
- 113
I had the same dilemma a couple of years ago and learned a couple of things from it. One, not everyone is going to try the recipe. And secondly, we sell products not food (and I mean to say that in the nicest way possible!) With the grilled chicken penne al fresco, you can add more garlic and in different ways (pressed and sliced!) to give it more oomph and don't forget salt and pepper. Everybody is also getting just a taste, not a meal and you want them to want more (and have to get the DCB to do it!) Also, the white chicken chili is really, really good!
esavvymom
Staff member
- 7,881
I'm facing this "dilemma" 
at two of my upcoming shows. I was nervous too, and have decided to just go with the recipe (Aloha pizza for both shows), and since so many will be there, I'm going to do a quick microwave cake. I figured with a small slice of the pizza to try, and then a small piece of cake...it is enough! I'm a consultant selling Kitchen Tools and Cookbooks, not a caterer.
at two of my upcoming shows. I was nervous too, and have decided to just go with the recipe (Aloha pizza for both shows), and since so many will be there, I'm going to do a quick microwave cake. I figured with a small slice of the pizza to try, and then a small piece of cake...it is enough! I'm a consultant selling Kitchen Tools and Cookbooks, not a caterer. 
mscharf
- 699
I did a show with 25 and did fajitas, but i doubled it!! I was able to fit 6 chicken breasts in you just have to move the chicken around a little bit after cooking for a while, and obviously you have to cook longer!! I also had the hostess get the smaller tortillas (so everyone got one, but a smaller portion) Feed all 25 and sold 4 DCB's and booked 3 shows!!!
I am a firm DCB fan, no matter what!!!!
I am a firm DCB fan, no matter what!!!!
pcsharon1
Gold Member
- 1,541
I always offer a micro cake with that many people. It doesn't even have to be part of the demo - you can pop it in when people are doing introductions and have it out before you need the microwave for the main dish and then show it while waiting for the food to cook. Don't stress - it's a taste, not a dinner. And knowing this many people are coming, most hosts will have a few extra goodies on hand.
wadesgirl
Gold Member
- 11,383
shelly.nurse
- 262
etteluap70PC
Gold Member
- 3,657
diradt
- 118
I agree that the penne doesn't go far if you are looking to serve dinner but when I run into this, I make sure to take a larger dessert. (I love to bake so I provide dessert at my shows---something quick and cheap and displays the trifle bowl usually). The Chocolate PB Trifle goes a loooong way and they can have a taste of the pasta and more dessert if they are starving.
And keep in mind, not everyone will want to try the pasta. And chances are a few people wont show as well!
And keep in mind, not everyone will want to try the pasta. And chances are a few people wont show as well!
zmom58
- 397
shelly.nurse
- 262
Soutwest Chicken Salad for a crowd
4 boneless skinless chicken breasts, cooked for 8 minutes in DCB
1 head green leaf, romaine or iceberg lettuce
1 can black beans, drained and rinsed
1/2 red bell pepper
1/2 red or purple onion
2 or 3 plum tomatoes
2 limes
4 oz block cheddar cheese
lime flavored tortilla chips
Southwestern seasoning or chipotle rub
Salad dressing:
1 cup ranch dressing
1 lime
1 tbsp southwestern seasoning or chipotle rub
1. Sprinkle seasoning or rub on chicken in DCB, cook 8 minutes in microwave
2. using utility knife, cut lime in half and juice over chicken using juicer
3. using salad choppers, cut up the chicken right in DCB
4. Clean lettuce leaves in salad spinner, once dry, wipe out the bowl of the spinner with paper towels. place leaves in bowl and chop with salad choppers
5. slice red pepper with ultimate mandoline
6. slice tomatoes with ultimate mandoline
7. cut onion with ultimate mandoline
8. using either microplane or zester, zest 1 lime into salad dressing
9. cut lime in half, cut 2 slices for garnish and juice the rest into the dressing
10. Stir seasoning into dressing and whisk with stainless whisk
11. open can of beans with can opener and pour into strainer, rinse and let drain
12. layer lettuce, and chicken onto large SA platter or large bamboo platter (I thought it looked really pretty on the bamboo).
13. Pour beans and place tomatoes, red peppers and onions over chicken
14. using rotary grater, grate cheese over all
15. pour dressing over salad when you get ready to serve
16. make curls with the reserved lime slices for a garnish if desired, you can also reserve a slice of red pepper for a garnish as well.
**This recipe sold me on the salad choppers!! Also, I hope to earn enough PC dollars to buy the salad spinner (I have a non-pc one now, but would like to show it).
Sorry it took me so long to post, had to work 12 hours yesterday!!
4 boneless skinless chicken breasts, cooked for 8 minutes in DCB
1 head green leaf, romaine or iceberg lettuce
1 can black beans, drained and rinsed
1/2 red bell pepper
1/2 red or purple onion
2 or 3 plum tomatoes
2 limes
4 oz block cheddar cheese
lime flavored tortilla chips
Southwestern seasoning or chipotle rub
Salad dressing:
1 cup ranch dressing
1 lime
1 tbsp southwestern seasoning or chipotle rub
1. Sprinkle seasoning or rub on chicken in DCB, cook 8 minutes in microwave
2. using utility knife, cut lime in half and juice over chicken using juicer
3. using salad choppers, cut up the chicken right in DCB
4. Clean lettuce leaves in salad spinner, once dry, wipe out the bowl of the spinner with paper towels. place leaves in bowl and chop with salad choppers
5. slice red pepper with ultimate mandoline
6. slice tomatoes with ultimate mandoline
7. cut onion with ultimate mandoline
8. using either microplane or zester, zest 1 lime into salad dressing
9. cut lime in half, cut 2 slices for garnish and juice the rest into the dressing
10. Stir seasoning into dressing and whisk with stainless whisk
11. open can of beans with can opener and pour into strainer, rinse and let drain
12. layer lettuce, and chicken onto large SA platter or large bamboo platter (I thought it looked really pretty on the bamboo).
13. Pour beans and place tomatoes, red peppers and onions over chicken
14. using rotary grater, grate cheese over all
15. pour dressing over salad when you get ready to serve
16. make curls with the reserved lime slices for a garnish if desired, you can also reserve a slice of red pepper for a garnish as well.
**This recipe sold me on the salad choppers!! Also, I hope to earn enough PC dollars to buy the salad spinner (I have a non-pc one now, but would like to show it).
Sorry it took me so long to post, had to work 12 hours yesterday!!
emo812
- 191
ChefBeckyD
Gold Member
- 20,320
etteluap70PC
Gold Member
- 3,657
shelly.nurse
- 262
Leigh,
You will have to let me know how it turns out!!! Glad I could help. You may want to throw in a dessert as well, just to stretch things a little further. Maybe something done ahead. With that many people, you want to keep the presentation short. Maybe have the chicken cooked just before the people get there, remember stuff can stay warm in the DCB up to 45 minutes!!
You will have to let me know how it turns out!!! Glad I could help. You may want to throw in a dessert as well, just to stretch things a little further. Maybe something done ahead. With that many people, you want to keep the presentation short. Maybe have the chicken cooked just before the people get there, remember stuff can stay warm in the DCB up to 45 minutes!!
shelly.nurse
- 262
Frequently Asked Questions
What is a DCB and how is it used for large gatherings?
The DCB, or Deep Covered Baker, is a versatile stoneware piece from Pampered Chef designed for cooking, baking, and serving. It's perfect for large gatherings because it can hold a significant amount of food, allowing you to prepare meals for 20 or more guests efficiently. You can use it in the oven, microwave, and even on the grill, making it ideal for a variety of recipes.
What are some easy recipes I can make in the DCB for 20+ guests?
Some easy and delicious recipes for large gatherings include baked pasta dishes, casseroles, and hearty stews. You can also prepare desserts like cakes or cobblers. Popular options include BBQ chicken, lasagna, and a variety of vegetable dishes that can be cooked all at once, saving you time and effort.
How long does it take to cook a meal in the DCB for a large group?
The cooking time in the DCB varies based on the recipe and the quantity of food being prepared. Generally, meals can take anywhere from 30 minutes to an hour. It's important to follow the specific recipe instructions for optimal results, ensuring that all ingredients are cooked thoroughly.
Can I prepare the DCB meal ahead of time for my party?
Yes, you can prepare meals in the DCB ahead of time. You can assemble your dish, cover it, and refrigerate it until you're ready to cook. This is a great way to save time on the day of your event. Just be sure to adjust the cooking time if you're starting with a cold dish.
What are some tips for serving a DCB meal to a large crowd?
When serving a DCB meal to a large crowd, consider using a buffet-style setup where guests can help themselves. Keep the DCB covered until serving to retain heat, and use serving utensils that are appropriate for the dish. Additionally, having a variety of sides and drinks available can complement the main dish and enhance the overall experience for your guests.
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