I get around 6 or 7 in a half pan and a full is more than 2 half pans. Chris, please see the recipes here: Do not put cheese on top, it will stick to lid. But I'm no expert; Yikes, yeah, I eat a lot more than 1/10 of a pound of pasta. I keep them covered. Study with Quizlet and memorize flashcards containing terms like A restaurant has 100 tables & 28 of the tables seat 2 people & 72 of the tables seat 4 people. I like to use a pasta pot so I can boil the pasta in two batches without having to reboil another pot of water. Add and bring to a boil: (and while I never would say this normally how about quick drops of olive oil on the cooked noodles). or put the rice actaully in the water? The garlic will darken, and the mixture will be very thick and fragrant. That means you'll want at least 2 1/2 pounds of meat if you're planning to have 10 people over to dinner, and 5 or more pounds of meat if you're cooking for 20 guests. Trying to reheat the potatoes or green beans in large pots on a home stove is a recipe for scorch. PLEASE HELP. Thank you! Preheat oven to 325 degrees F. As for the meat: I would definitely consider anything that would make it easier. If this saves you time, trouble, or money, please make a donation, maybe a nickel per guest, to support this site. Thank you. You MUST have a temp of 165 in the middle of the pan at the end. It is safer, and you get moister turkey, if you cook it unstuffed, because you don't have to heat it as high. Drain. 1 10-3/4 Ounce Can condensed cream of celery soup (or use 1 1/2 cups thick white sauce) When potatoes are partially thawed, alternate ingredients in roaster. Here is the recipe I posted last week: As for pulled pork, here is a recipe for 8 pounds from a Carolina cook that is about as good as you can find. When prepping the kabobs, you will benefit by partially cooking the bacon before wrapping, as the chicken will be completely overcooked if you try to cook the bacon from raw to crispy after it is wrapped, especially if you are using breast meat in small pieces. As for the chicken, I suggest you look at the dijon wedding chicken recipe on my big pots page, which CAN be made 1-2 days in advance and refrigerated. If the soup/sauce etc is room temp, at least 2 hours. Preheat roasters at least 20 minutes to 350, allow an hour at least; check temp in the middle with a quick read thermometer, at 160, turn roasters to 180. 1 tablespoon granulated sugar So, depending on how involved this process is I may switch to barbeque chicken. 3. Not fair to yourself or the groom. It also lets you get the extra grease off. #6. Preheat the sauce and the roaster to speed up the reheat. More than that, they tend to over cook the edges and under cook the middle. There is discussion how to do a large amount and about reheating. I'm used to cooking for big groups but 75 is the largest I've done. You need a total of about 8 pounds of raw rice for 100 people, counting both recipes. How long do we cook it? 1 tablespoon ground oregano OPTIONAL, 1 cup golden sherry :), At 325 preheated for 20 minutes, hot milk/sauce, very thin sliced potatoes, allow 2 1/2 hours; it may be done in 2. 2 tablespoons salt We are looking to serve approx 40 people. Also, you will need 2 serving lines or a double sided line to serve everyone in less than an hour. www.texascooking.com/recipes/dressinggiblets.htm. If you really must cook three hours, then why not cook them fresh in the roaster cookwell removeable pan with the usual tomato juice, etc? ground black pepper. Combine ricotta cheese, beaten eggs, grated parmesan cheese and basil leaves; mix well. Basically, you have the beef right, just be sure it is fully thawed in the fridge for a couple of days before reheating. Most of the entries in the NAME column of the output from lsof +D /tmp do not begin with /tmp. Baste with the pureed sauce every 30 minutes, until done, turning once (this second half of cooking will take as long as the first, if your grill is correctly regulated). So the easiest thing is ti weigh it (if you don't have a kitchen scale, get on the scale with and without the bag and subtract). Hi Leona! I guess the point I was trying to make was that we DON'T have the luxury of cleaning the pans until we bring them home at night. Pasta For a Crowd. No spices in this, just many creamy, flavorful cheeses. I would cook at home. Is there dessert? Cook 5 to 6 minutes at medium heat. Be sure to preheat the roaster for 20 minutes before starting the casserole. Lastly add the rest of the ingredients. Slide in the chicken, coating each pieces. wild rice, figure just 1/4 cup per person if this is straight wild rice Linda, I can't imagine getting them done through this way. At this point, you're finally ready to cook the pork. Joanne, each roaster only holds enough redbeans for about 60 people and you need to cook the rice separately. Even a marinara sauce would be a sauce option for sandwich chicken. -baked beans (five #10 cans) You can reduce amounts taken if someone serves the meat. Do preheat the roaster to 325 before filling. Thank you! Allow 75 minutes. For side dishes, 2 ounces of pasta is more typical. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception. I would guess that you can fit 5-7 lbs or so of prepared potatoes in your crock. If it saves you time, trouble or money, please make a donation to support this site. How long will it take to steam the dogs in the first roaster? For the buns: 6" deep full size pan with 4" deep perforated pan inside. In the short video below, I show you the three things I use to freeze baked ziti and how I use them. No more than 4 inches deep. Do you think I am going about this the right way? Preheat the oven for 300F and plan to reheat 3 hours. 4 cups water I plan to boil the pasta until almost done and keep it in ziplock bags with a little olive oil to keep it from sticking. If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes. My daughter mentioned it was the only dish that was totally eaten up! Remove and cool. To learn more, see our tips on writing great answers. Note: The video was recorded on my instagram so will be a vertical shot with the black box in the sides:-(. So, 5lbs of pasta, 20 cups of milk and 5 lbs of cheese. I don't want to have to do 5 batches of spaghetti (feeding about 25 people), so I thought this might be easier. Forum Mail Edit Post Print Quote Reply. Use high. Preheat the oven base to the temp for your particular recipe. Spread all of ricotta/sour cream mixture on top. 1/4 Cup instant mashed potato flakes Oct 4, 2012 (Edited) my recipe for one, multiply by 60. pasta for one: 1 egg, ~1/2c flour, 1 tsp olive oil, 1 tsp kosher salt. Sounds like a lot. Wishing you a joyful, blessed, and savvy day!!! I am guessing 10 lbs, 8 peppers and 4 large onions? Keep the lid on. 1-1/2 cups pimiento, chopped Then you can write and tell us! using mylar bags or not) It will take about 4 hours, needs to stand another 1/2 hour before carving. I often chop up a bunch of parsley into the onions, or a couple pounds of bell pepper. I was thinking of baking or grilling them a day ahead, refrigerating, and putting then them in an 18- or 22-quart roaster with chicken broth and celery before we leave for church. This shall be interesting! Click Ellen's Kitchen Updates Pour half of the hashbrowns into roaster pan. If you have four chickens in your flock and eat about 6 pounds of feed per week, you will be consuming a 50 pound bag of feed about every 8 weeks. I recommendthis rectangular Le Crueset and this one from Emile Henry. Thank you. If you want a crispy top, it has to go under the broiler for a few minutes. The only thing I would do differently is, to hold the sauce in baggies, too; it will cool faster (safer) and be easier to handle. I suggest you chunk them up into approximately same-sized pieces, roll in olive oil and herbs of choice (some people even use onion soup mix or ranch dressing mix). I won't always use this method. My current favorite blend is the Kraft Mexican blend and Italian blend, 1/2 and 1/2. Do plan a crock pot of veggie burgers or vegetarian chicken (I like "Quorm") for the non-meat eaters; in this size crowd there will be some. 4pound load per roaster or just a tad under. Using Kolmogorov complexity to measure difficulty of problems? What % of the tables seat 4?, There are 30 hors d'oeuvres on a serving tray. Do meatloaf NOT burgers- it is unsafe to hold for so long after cooking- make the loaves ahead, refrigerate, slice and reheat, Do chili mac/ hamburger helper style pasta and ground beef. Preheat covered to 400 for at least 20 minutes. 350 degrees for 1 1/2 hours, same info as meat. Overcooking ruins it. Usually 350. I need this for Thanksgiving and want to fill a 18-quart roaster with it. -cole slaw (20lb)- 3 gallons at least, could go 4 4. Rubber chicken is sometimes an accurate description and you do not want that at your wedding. Ingredient 1 sandwich/ roll 10 sandwiches/ rolls 15 sandwiches/ rolls 25 sandwiches/ rolls; Eggs, hard boiled: 1 egg: 10 eggs: 15 eggs: 25 eggs: Cheese (reduced fat), sliced Turn down to 180 after temperature reaches 170 in the midle. You need to plug in the roasters one to an outlet/circuit If you use an extension, it should be one like used on computers that will shut off if overloaded- and if you do 2 in the same cord, it WILL overload. Cut water only 10% from what you would use for stove top cooking. Third, when the potatoes are done enough, _drain_ them and keep them warm covered at 170. Thank you for your time. A pound of rice makes about 6 cups cooked. Usually we eat 80~100g each, which should translate to 2.8~3.5 ounces. See this offsite article for detailed help: www.homecooking.about.com/od/beef/a/filetmignontips.htm. In her free time, you can find her hunting down one-of-a-kind furniture pieces at thrift and vintage stores and DIYing trendy home decor crafts. Plain old church supper pork and beans The cornbread and white bread mixture is just about essential for a great dressing, IMO. If the sauce is cold, it adds at least 1/2 hour to regular cooking time or 1 hour to slow cooking time. They do great if brined like a turkey or chicken. www.ellenskitchen.com/bigpots/bbentree5.html. Eight hours may be a little long, though, for all but the largest roasts. Add apple juice if you need a little more liquid, or use unsweetened applesauce. I just want one made with like bread crumbs, gizzards, turkey juice, sage, rosemary, thyme; etc. Step 4 Boil 5 qts. I need to know how long to cook it, do I add water in the bottom of the tray, do I put the turkey on the wire rack? Preheat 20 minutes to 400. 3 - 4 quart works for small families and is perfect for casseroles and desserts. You can cook up to 20 pounds of boneless meat in one, which will serve 50-60 people. When hot through, 180 in the middle, turn heat to 180 to hold. Nancy, loins tend to get dry anyway and are often over-cooked. Stir in flour, salt, dry mustard and onion.
Curt Simmons is the author of more than 50 books, including iPhoto For Dummies.
","authors":[{"authorId":9854,"name":"Dawn Simmons","slug":"dawn-simmons","description":"
Dawn Simmons is a professional caterer and teaches online catering courses. Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. Answer (1 of 8): I always used the rule of 4 ounces per serving. For the meat: 6" deep full size pan with 2-1/2" perforated insert. By entering your email address and clicking the Submit button, you agree to the Terms of Use and Privacy Policy & to receive electronic communications from Dummies.com, which may include marketing promotions, news and updates. Sprinkle cayenne and a few drops of lime juice over as many large oysters as are required, . The crockpot lasagna recipe I use would be a good choice. Now, general notes about roaster turkeys. Also, see the links at the top of my BBQ and brisket page for lots more, and more experienced, advice on brisket smoking. You can write back. When I do sausages in the oven, I brown them first on top of stove, layer them in the pan with the other fixings, and bake at 325-350 covered for about 1/2 hour then uncovered for about 1/2 hour. OPTIONAL, crushed garlic or garlic powder to taste You cook the pasta and assemble the ziti up to the point of baking (but dont bake). 10 ounces flour, may need a little more If this saves you time, trouble, or money, please make a donation to support this site. Mashed sweet potatoes are pretty, and a fruit sauce such as apricot or pineapple raisin is festive. 1/4 cup fresh parsley, chopped OPTIONAL, chopped celery or bell pepper cooked with the onions Get Our Slow Cooker Sloppy Joes Recipe I made your ziti for a crowd and it was a huge hit!!! I do 8 pounds dry (2 roasters) for 100 people. Alton Brown's seasonings are also excellent. * 1 tablespoon salt 5. 1/2 tsp thyme, ground Sheet pans of really good cornbread would be more popular- put out your real butter, jam, and honey- and much easier on the cook, also great for making a pulled pork "shortcake" on the plate. How much penne pasta for 10 trays (20x12). By "spaghetti dinner" I assume you mean that spaghetti is the major ingredient of the main course. Preheat the empty roaster to 350 while you prepare the cooking pan full of corn. Pour into the roaster, holding back the topping till later. I have a good southern dressing recipe posted in big pots. The sauce should be thin. If you don't have good garden tomatoes with flavor, add a small can of tomato paste to each gallon. If you only need one, just bake one and freeze one. It creates less steam so the buns do not get soggy but enough to steam them good without having to watch them every minute. For teens, you increase amounts about 1/2 more. Rose, Are you trying to heat up a roaster full of sauerkraut and sausage? For most people, it's not more than once a week. Then see: For all you ever wanted to know about turkeys. It really matters how cold the mix is to start. Therefore the total weight of 4 boxes is 120 + 10 which equals 130 lbs. You can minimize the mush factor, by cooking the pasta a couple minutes short of done- just past chewy- and usin a thicker sauce. Based on the 3-ounce guideline, purchase this much ground beef to serve your crowd. What I would do is, Put the water and desired salt and seasonings in the roaster, bring to a boil with the roaster at 350 or above. Step 2. If you made the sauce and potatoes earlier, and they have been refrigerated, allow 1 1/2 hours. 4 pounds butter When it reaches this temp, you can turn it down to 165-180 to keep warm for serving. Also do i stuff it ot not stuff it? You can use your favorite recipe; just allow about twice the cooking time. When calculating how much sauce for pasta per person, generally about 2 to 4 ounces (1/4 to 1/2 cup) of sauce for each 2 ounce (about 1 cup cooked) serving of pasta would be needed. 1 cup sour cream If they get done early, just turn roaster to "keep warm" or about 165. I truly appreciate it. You could do all my readers a BIG kindness, if you would write down the exact experience as you did it, steps, timing, ingredients, etc., send it in an let me post it- cooking a large amount of roast is one of the things people ask most about. 6. Be aware that more than one roaster on a standard circuit can and usually does blow the circuit. 3 Cups diced red potato -green beans (five #10 cans), OK,consider adding 1 #10 drained Chinese vegetables, 2 giant cans cream of mushroom soup, and several cans of crunchy French fried onions to top- see ellens better green bean casserole on the Big Pots page It won first place in a Chopped Competition that Zane and I entered with some friends. Wrap and freeze the assembled but unbaked ziti. Cut celery into dice (1/4-inch). It's kind of like Baked Spaghetti but I'm going to use Penne pasta instead. Adjust lids. Every year, I make and freeze this for holiday company and entertaining. For a crockpot recipe, you use a temp of 300 to get the same equivalent as high, and the time is about the same. With each between 150-180grams. If you use roasters, use heavy duty foil to cover, you will be uncovering several times. Preheat roasters to 350 20 minutes. Canning the Spaghetti Sauce. Whole reds take a little longer than same size cuts. 2. Enough for about 90 people. If done before you need them, turn roaster down to about 180 to hold. Mini meatballs in a brown gravy. Slider buns are a really good choice for this lunch, as most people take 2, which still uses less than one full sandwich. A coffee roaster and bags of green beans at a roastery. Lightly grease a medium baking dish. Go to this manual and page down to page 5 for instructions on turkey raoasting and for times. For a party of 50 People if serving with 3 other side dishes you will need 10 pounds Italian beef. Sandra, yes, it works better to leave them in the husks. Thanks again. Here are some notes about assembling: you can assemble in generally the same way, with several cautions: The usual pan of ziti is 2-3 inches deep. If you use that trick, you cook more batches of pasta during the dinner, rather than requiring it all be ready ahead of time. That makes me so happy!!!! We make that for dinner for two, LOL. Check the Nesco site above for recipes. 19 pounds of italian beef filling for 50 people. If you need to be super economical by producing 25 meals at exactly 3 or 4 ounces, you have to facto. It should rest outside the oven for 20 to 30 minutes before you carve it. I am assuming these are fully precooked and you are just reheating. Let the remaining sauce cool and fish out any large pieces of garlic peel. Dark meat reheats easier and stays more moist and chicken-y. Thank you. 3 Tb. Add Parmesan cheese. I'm doing this because I don't want the pasta to overcook and get mushy. Diane, if it is all going to be shredded and sauced, there is no reason to do a whole pig; they are hard to cook and NOTORIOUS for failing to cook through on time, someone would have to miss the wedding to stay with the pig, they are very messy to cut up and serve, and you need almost 4 pounds whole pig to serve 3 people. Place the sausage links in a roasting pan and cook in a 350 degree oven for 20 minutes. How many pounds of roast beef is needed for 50 people? Its sometimes difficult to determine the amount of pasta to cook for a recipe, especially if the package is opened and partially used. If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site. The roasters each come with a pan that lifts out and fits snugly into the cooker. 2 bay leaves Cover tightly. 1) rental of one or several RV's, food wagons (traveling kitchens, used for taco and sandwich stands in our area) or other vehicles with kitchen facilities. www.nesco.com/products/?category=700. www.ellenskitchen.com/bigpots/bbentree2.html You can cool spaghetti rapidly under cold running water and then drain it and toss it with a bit of oil to keep it from sticking. ***White Sauce*** As always, thanks so much for stopping by. Oct 31, 2011. The recipe as shown on the blog is for a crowd. These quantities are for main beef and one other side. Hello Friends! Follow along as we break down how much pasta you should make per person, along with tips on perfecting your pasta game. I guess I was thinking that it would fall off the bone in whatever way it would be served, with some slicing involved. If there is a liner of some sort, we'd be able to reuse the roasters throughout the day AND minimize the need for cleaning at night. Consider doing yours that way. here ya go. -carolina bbq sauce (2gal): best storage is to freeze the meat in the sauce, then have a table bottle on each table. Cooks.com - Recipes - Stovetop Turkey Dressing. 6 ounces cream cheese The 4 inch or deeper roaster pan will NOT CHILL nearly as quickly, which leaves the middle at the danger zone (40-140) for too long. Easy one-touch controls - select your dish and press the button to get started. Then turn down the roaster to 180 to hold. 1/2 Cup cold water Note that this amount of sauce is only for 8 pounds meat, you will need 4 times as much for your 32 pounds. Do you have a favorite that does not add a bunch of weird stuff like nuts, grapes, etc? * 2 1/2 pounds (10 cups) shredded Cheddar cheese, Colby cheese or blends (see note above) If I also put some of the fried fish in a roaster to keep warm will putting on the lid make it soggy? I want to make a Nesco full of Stove Top stuffing. Many people prefer to have the chops browned before they are simmered, if you have time this is a good choice. Thanks sooooo much! The following tables help you determine how much food you need to prepare everything from appetizers through desserts for your big gatherings:\n
\n\nAppetizers\n\n\n| Type of Appetizer | \nNumber of Different Appetizer Types | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Appetizers preceding a full meal | \nAt least 4 | \n6 to 8 pieces | \n150 to 200 total appetizers | \n300 to 400 total appetizers | \n
\n\n| Appetizers without a meal | \nAt least 6 | \n12 to 15 pieces | \n300 to 375 total appetizers | \n600 to 750 total appetizers | \n
\n
\n
\n\nDrinks\n\n\n| Type of Drink | \nPer Person | \n
\n\n| Soft drinks | \n1 to 2 eight-ounce servings per hour | \n
\n\n| Punch | \n1 to 2 four-ounce servings per hour | \n
\n\n| Tea | \n1 to 2 eight-ounce servings per hour | \n
\n\n| Coffee | \n1 to 2 four-ounce servings per hour | \n
\n
\n
\n\nSoups and Stews\n\n\n| Soup or Stew | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Served as a first course | \n1 cup | \n5 quarts | \n2 1/2 gallons | \n
\n\n| Served as an entree | \n1 1/2 to 2 cups | \n2 to 2 1/2 gallons | \n4 gallons | \n
\n
\n
\n\nMain Courses\n\n\n| Entree | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Baby-back ribs, pork spareribs, beef short ribs | \n1 pound | \n25 pounds | \n50 pounds | \n
\n\n| Casserole | \nN/A | \n2 to 3 13-x-9-inch casseroles | \n4 to 5 13-x-9-inch casseroles | \n
\n\n| Chicken, turkey, or duck (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
\n\n| Chicken or turkey (with bones) | \n3/4 to 1 pound | \n19 pounds | \n38 pounds | \n
\n\n| Chili, stew, stroganoff, and other chopped meats | \n5 to 6 ounces | \n8 pounds | \n15 pounds | \n
\n\n| Ground beef | \n1/2 pound | \n13 pounds | \n25 pounds | \n
\n\n| Maine lobster (about 2 pounds each) | \n1 | \n25 | \n50 | \n
\n\n| Oysters, clams, and mussels (medium to large) | \n6 to 10 pieces | \n100 to 160 pieces | \n200 to 260 pieces | \n
\n\n| Pasta | \n4 to 5 ounces | \n7 pounds | \n16 pounds | \n
\n\n| Pork | \n14 ounces | \n22 pounds | \n44 pounds | \n
\n\n| Roast (with bone) | \n14 to 16 ounces | \n22 to 25 pounds | \n47 to 50 pounds | \n
\n\n| Roast cuts (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
\n\n| Shrimp (large 16 to 20 per pound) | \n5 to 7 shrimp | \n7 pounds | \n14 pounds | \n
\n\n| Steak cuts (T-bone, porterhouse, rib-eye) | \n16 to 24 ounces | \n16 to 24 ounces per person | \n16 to 24 ounces per person | \n
\n\n| Turkey (whole) | \n1 pound | \n25 pounds | \n50 pounds | \n
\n
\n
\n\nSide Dishes\n\n\n| Side Dish | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Asparagus, carrots, cauliflower, broccoli, green beans, corn\nkernels, peas, black-eyed peas, and so on | \n3 to 4 ounces | \n4 pounds | \n8 pounds | \n
\n\n| Corn on the cob (broken in halves when serving\nbuffet-style) | \n1 ear | \n20 ears | \n45 ears | \n
\n\n| Pasta (cooked) | \n2 to 3 ounces | \n3 1/2 pounds | \n7 pounds | \n
\n\n| Potatoes and yams | \n1 (medium) | \n6 pounds | \n12 pounds | \n
\n\n| Rice and grains (cooked) | \n1 1/2 ounces | \n2 1/2 pounds | \n5 pounds | \n
\n
\n
\n\nDesserts\n\n\n| Dessert | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Brownies or bars | \n1 to 2 per person | \n2 1/2 to 3 dozen | \n5 1/2 to 6 dozen | \n
\n\n| Cheesecake | \n2-inch wedge | \n2 9-inch cheesecakes | \n4 9-inch cheesecakes | \n
\n\n| Cobbler | \n1 cup | \n2 9-x-9-x-2-inch pans | \n4 9-x-9-x-2-inch pans | \n
\n\n| Cookies | \n2 to 3 | \n3 to 4 dozen | \n6 to 8 dozen | \n
\n\n| Ice cream or sorbet | \n8 ounces | \n1 gallon | \n2 gallons | \n
\n\n| Layered cake or angel food cake | \n1 slice | \n2 8-inch cakes | \n4 8-inch cakes | \n
\n\n| Pie | \n3-inch wedge | \n2 to 3 9-inch pies | \n4 to 5 9-inch pies | \n
\n\n| Pudding, trifles, and the like | \n1 cup | \n1 gallon | \n2 gallons | \n
\n\n| Sheet cake | \n2-x-2-inch piece | \n1/4 sheet cake | \n1/2 sheet cake | \n
\n
","blurb":"","authors":[{"authorId":9854,"name":"Dawn Simmons","slug":"dawn-simmons","description":"
Dawn Simmons is a professional caterer and teaches online catering courses.
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