DIY Baby Shower food for a crowd | #EasyRecipe | #Appetizer | Tanny Cooks

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Tanny   Cooks here and today I’m going to show
you how to make some delicious recipes   for a baby shower it’s going to be very easy
and very delicious so let’s get to cooking we’re going to start with our meatballs
I am using Kirkland brand meatballs from Costco   this is a six-pound bag of pre-cooked meatballs
they are seasoned Italian style you could heat   them in your microwave but we’re going to
do it in the oven and the key to making these   very delicious and taste kind of homemade is
how we’re going to season it and sauce it so   I have a few basic seasonings that we’re going
to use and then grape jelly and barbecue sauce   I’m using sweet baby raised which you could use
the barbecue sauce of your choice okay so we’re   going to start with our sauce and I like to
start with my sauce on a warm eye so that   it’ll be easier to mix it up uh carefully and so
because my big jug of um sweet baby Ray barbecue   sauce is one gallon 160 ounces I’m just gonna go
ahead and pour 20 ounces inside of a measuring cup   and then I’ll probably just save this inside of
a mason jar to use later this week and then I can   pour the rest of this container of barbecue sauce
into my pan and not have to worry about trying to   store this whole container in my refrigerator so
I love this Oxo measuring cup because you can see   the ounces from the top you don’t have to just use
the side but either one is fine and this barbecue   sauce we’re making our sauce um to taste so if
you decide that you like more jelly you can add   it if you decide you like more sauce and you
can add that so that’s a little bit over 20.   so I’m going to put that in my refrigerator and
my eye is just onto a low number just to   warm it up now I may not make both bags I’m gonna
start with one and see how I like it   I’m only making meatballs for about 50
people each bag contains 140 meatballs   so on the container this adjusted serving is
five meatballs which would be for 28 people so one bag should be enough I’m using
the Welch’s grape jelly but because you know   some people may come that didn’t RSVP I’d
rather have a little extra than not enough and don’t worry I’m gonna get every little drop
out I’ll get a slotted spatula to get the rest out   I’m gonna go ahead and open up my second container
so I like two parts barbecue sauce to one part   jelly so each jelly jar is uh 30 ounces so I’m
using a total of 60 ounces of jelly and 140 so double would be 120 ounces but because   I’m doing more meatballs I
I kind of just did my math so I’m going to scrape off the insides of that   so I’m just going to use a plastic
spoon to help mix this up foreign so you can see my jelly is a little
lumpy that’s okay as it cooks and   melts it’s going to melt together
and that’s exactly what we want   so I have my sauce going and now I’m
just going to put in one bag of Meatballs   okay So the instructions on the bag recommends
um to cook in one layer that’s almost one layer and then you can see the nutrition facts here 28 servings per container
serving size five meatballs I was going to do two pans separately but I think   I’m gonna go ahead and do one
and a half pans of Meatballs and then give these a good stir
to make sure they cook all the way   through but I’m willing to do that
so let me just get my second bag I’m just going to use a silicone Ladle to help get
it’s over because this pan is pretty big and heavy   then once I get a lot of the sauce out then
I can lift my pan and just pour it over thank you okay so now we’re going to make our pasta salad
this is a super simple pasta salad my mom used   to make when I was young you can make so many
different Variations by changing some of the   ingredients slightly so I’m starting with
the tri-color rotini pasta I just call it twirly   noodles you can use the tri-color kind or the kind
that is just the standard pasta color I am adding several fresh ingredients to give this a
dish a very nice bite to it so I’m using Red   Onion cherry or grape tomatoes fresh cucumbers
and the amount of each ingredient you use will   be determined by how much pasta salad you want I
have three bottles of zesty Italian dressing I’m   also going to show you how to make a homemade
dressing if this isn’t enough then it’s very   simple to make a nice vinaigrette at home and
you could use whatever variety of Italian or   Greek dressing you like I’m also adding a canned
kidney beans are high in protein so   one half-cup serving has seven grams of protein
now this is gonna be a big pasta salad so no   one’s going to be eating half a cup of beans
but I still like to add it in I also have some   shaved cheese this is from Costco it contains
Asiago parmesan and Romano cheese this was a nine-dollar bag and I also have hard salami
so you could use different types of things   you could use different types of cheese you
could use pepperoni you could use shrimp the the variations you could use to make this pasta
salad are endless so let’s get started the first   thing I’m going to do is start cleaning off my
vegetables with vinegar and water even though   these English cucumbers come wrapped up in some
of my tomatoes, I still give them a rinse off we   will be preparing the pasta salad with the
skin on the color is nice the fiber is nice   in the salad as well and then once I get my
vegetables under water then I’ll go ahead and   put my pasta on the stove and I’m going to
boil it according to the ingredients on the   box so my pasta says to boil a full box of four
quarts add pasta four quarts of water add   pasta and salt cook stir occasionally for 9 to
11 minutes and drain so that’s what we’ll do   now if there’s any ingredient you see me using
hair that you don’t like you don’t have to use   it so if you don’t like onions don’t add it if
If you don’t like any beans don’t add chickpeas   are nice in this pasta salad because it
gives a nice texture you can make this vegan by leaving out the meat and the
cheese if you don’t like tomatoes you can buy   the jar of roasted red peppers instead they’re
nice and soft and go well in a salad or you   could use bell peppers of any color so just uh
jump on the internet and you’ll find so many   variations and you’ll probably see me do a lot
of other pasta salads on this channel as well foreign foreign foreign okay so now that we have our pasta seasoned
and we’re gonna let that cool down and do   our vegetables so the first thing I’m
going to work with is my red onion I’m   just going to dice it into a small dice
I cut both ends off and then unpeel it so I do a couple of slits across the onion half
just so that I can get a more uniform Dice and   then I do some long slits the lengthwise of
the onion is half the reason I take more time   with cutting my onion here versus other recipes
is because this is a pasta salad the onions will   be more noticed as opposed to when I cook my
onions in other recipes and I don’t give as   much effort to how I cut them so you can see
the beautiful small dice that I’m getting here   take your time with cutting and don’t cut yourself
and you’ll be fine so I’m adding my sliced onions   to a bowl sliced onions are very strong and
pungent and delicious so I’m going to marinate   them in this Italian dress that contains
vinegar oil and Seasonings and after a few   minutes half an hour to an hour it will help soften
the onions so it will still be very tasty but not   as sharp um in the salad which is exactly what
I want to make it more appealing to more people   so while the onions are sitting to the side in
the marinade the Italian dressing I’m going to go   ahead and cut my cucumbers up these are English
cucumbers come in plastic wrap they don’t   have wax on the outside but I still wash them
I cut it in half lengthwise and then slice each   half in pieces kind of half moon shape and then
I’m going to add them to my marinating onions look at how beautiful this looks already all the
colors are just amazing and Visually it’s just an   exciting and appealing dish so I’m just going to
toss my cucumbers in the marinade with my onions   and it looks like a lot of dressing but remember
we’re going to add more veggies and then also   add this whole thing to our pasta so it’s all
going to work out in the end so stay tuned these are cherry tomatoes or grape tomatoes you
can buy whichever you prefer they even have multi-colored like the yellow ones and different
varieties so just after you wash them dry them   off and slice them in half if you want them to
cut these into small dice like your onions   you certainly could it’s your food so you get to
choose how you want to present it so   next up I have hard salami that I bought from
Sam’s Club I’m just going to slice it in half and   then I decided to do nice little slivers of salami
for bite-sized pieces but you could certainly cut   this up into different slices however you want
to have it like maybe bigger squares or bigger   chunks I like to do different things at different
times just for the variety so if you didn’t want   to use salami you could use pepperoni you could
use deli turkey you could use steamed shrimp I’m   just going to go ahead and add my salami to
my vegetables and enjoy how beautiful it is now I have opened up my can of kidney
beans and I’m giving them a rinse-off to get all of the canned juices off any
extra added sodium this happens to be a 40   ounce can you use anything you like um I’m
using canned beans because they are already soft   and tender and have a nice shape to them sometimes
when I cook things on the stove I cook them down   so much that they’re mushy and so I didn’t want
that in my pasta salad so I will use canned   kidney beans or canned white beans Canelli
beans or chickpeas so for my marinated cucumbers   tomatoes onions and salami I added additional
seasonings garlic powder onion powder oregano   and now I have mixed my chickpeas some of them
to my pasta salad that has been cool and I have two big bowls of this pasta salad so
I am mixing all of the ingredients in a stainless steel bowl just giving it a light
toss because I don’t want to break up my pasta   that is still a little bit warm next up I am going
My Italian cheese is Asiago parmesan I am going to use a gloved hand and just take
a couple of handfuls because I have a lot I don’t want the cheese to just be on top
so I’m adding a couple of handfuls maybe about one   and a half to two cups of cheese that I’m going
to blend throughout the pasta so it will add seasoning throughout because parmesan Asiago
are very flavorful cheeses so I’m gonna   mix that through and at the end when I
put this pasta salad in the presentation   plastic Bowl I am going to add more
cheese on top so pasta especially warm   pasta will absorb your salad dressing so
you want to be sure to add more dressing   you also want to taste it to see if you need
to add more seasoning salt pepper oregano when if you need more salad dressing you
can create it using oregano black pepper   sea salt garlic powder onion powder parsley
as well as red wine vinegar and olive oil   and you just want to give that a nice shake
you want to taste it to get the proportions   you like in that salad dressing so this is
how the salad dressing looks on the side I’m   just shaking it up and then adding it to my
pasta salad before I send it off to be served   last up I’m gonna show you how to make this very
simple fruit bowl it’s not a fruit salad   because I’m not adding anything special to
it is other than fresh fruit so it is vegan and   it is safe for anyone who is allergic to honey
for instance, because we’re not adding that so   I’m starting with a container of kiwi fruit
and also a lime and red grapes and pineapple so   you can use the fruit of your choice this is just
what I used on this day is very fresh very tropical and these are red seedless table grapes I’m washing the grapes off with
the vinegar and water and then   I’m pulling each grape off of
the vine for our fruit bowl once you do that you do want to dry off your
grapes completely next up I’m gonna give my   kiwi fruit a slice with a gloved hand I am using
a knife to peel the kiwi skin off that’s kind of   fuzzy some people may use a spoon to do this
but it’s just as easy for me to use a knife foreign you’re ready to slice it up I’m
just going to do half-moon-shaped slices very similar to what I did for my cucumbers Kiwis also come in Gold kiwi so that could
be an interesting variation as well but   these green kiwis are very delicious and very
beautiful so now I’m going to go ahead and cut   up my pineapple I have some very ripe Caribbean
pineapple that I bought from my local Sam’s Club   so I slice the bottom and then I slice the top off   you’ll notice the label says Caribbean sweet
I would love to have one of these pineapples   while I’m actually in the Caribbean that would
be awesome so I am just peeling the skin off   trying to get my knife behind all of those brown
eyes so that I peel those off as well but I don’t   want to cut off too much of the pineapple flesh
so that’s the tricky part get the skin off but   keep as much pineapple flesh just so you’re not
throwing the Delicious Fruit away unnecessarily   I have a plastic bag from the grocery store
that I repurposed so as I’m peeling my fruit I   get rid of my cut pieces in that little baggie
and then I can place it in my trash can later so I’m just spinning the pineapple with one hand
and then slicing off the eyes very thinly so that   I don’t have excess fruit that I throw away
so I just moved my pineapple over to a whole   new clean cutting board so none of the scraps
get in the salad you’ll notice the core in the   center of the pineapple so I’m cutting around
that the shape you use for your pineapple salad   is completely up to you you can do different
shapes at different times it will be delicious   as long as a pineapple itself is delicious and so
that last piece was the fruit core that I tossed   away now I notice that this slice looked like
a little bit of the core was still there so I’m   gonna do a very thin slice just to make sure
that piece isn’t hard for my guests to chew   and so for these bigger pieces of pineapple I’m
just going to slice them into the wedges that you   see where this is all for decorative purposes
in my fruit bowl the two smaller pieces I’m just   going to cut them into chunks you can make your
chunks as big or as small as you want I like to   do nice Fork size bites so it’s easier for the
guests to eat but that is certainly up to you   fresh pineapple is better than canned
pineapple in this type of fruit bowl so I’m adding   my grapes to my plastic Bowl this is a plastic
bowl from Sam’s Club that is five quarts big   so I’m adding my diced pineapple to my kiwi fruit
with my grapes to make the base of the salad and   so now I’m just giving that a gentle toss I’m not
adding anything else to flavor this like banana   vanilla pudding or honey because I want it to be
completely vegan and a fresh option for people who   want that but there are a lot of variations for
making the traditional fruit salad but this is   more of just a tossed fruit bowl so once I have
all of my form in the middle is mixed up I am just   adding my pineapple wedges around the perimeter of
my bowl just I figured it’d be a nice presentation   it’ll be easy for a guest to grab
with the tongs on the buffet table foreign so for the final step of this fruit bowl
I wiped off my pineapple cutting board just so I   could slice up my lime this is a beautiful Persian
lime I’m just going to cut it in half and then cut   it into wedges so that I can squeeze it over
the fruit to prevent the fruit from oxidizing   any amount that is made but it also adds a nice
Tangy flavor so I enjoy adding a bit of lime   from my local Sam’s Club I also bought a
tray of 60 seasonal cookies for 20 bucks   so that was a nice help less I had to do for
this baby shower so the next day I pulled out   all of my dishes my meatballs were cool we will
reheat them at the venue I have two five-quart bowls of Italian pasta salad with cheese and
salami and then I do have a five-quart bowl   of my fruit tropical fruit that I set up and
drizzled with lime and then of course I have   delicious King Hawaiian rolls so y’all this was
a nice amount of dishes to make for a big group   of people and other family members are bringing
other dishes so you don’t have to worry about how   hard it will be to cook for a baby shower because
with my recipes, you can do it pretty simply the   night before thank you so much for watching
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