You need a total of about 8 pounds of raw rice for 100 people, counting both recipes. When you serve the big three; potato salad, pasta salad and slaw- you want 10 gallons total per 100. The pulled pork recipe above in this thread is a great recipe. www.ellenskitchen.com/bigpots/beans100.html Cover; cook on LOW setting for 6 to 8 hours or until the internal temperature registers 170 degrees F. We're 15% of the way to our goal for the next three months. It helps to put a rack in the bottom, also. Roast according to directions (approximately 13 to 15 minutes per pound, basting every 15 to 30 minutes). I want to try to do it all in one batch. I would add that you will find the pasta sticks together when resting, so work a few tablespoons of neutral tasting oil through the cooked cooled pasta with gloved hands to separate the strands. I recommend the orange dijon wedding chicken recipe on this site, which can be made ahead and frozen. Do cut thin, cross-grain pieces, never chunks. (this will be the only thing to eat) we are ploping rice on a paper plate with some type of chile or something on top. In chain Italian restaurants, they cook off 5 kg at a time, cool it immediately in ice water, drain, refrigerate and oil. Large Sized Baked Ziti Recipe - Food.com You need 22-24 pounds broccoli tops/florets per 100. Hope you enjoy!!! With this amount of pasta, you will need to use a few pots at once or cook the pasta in batches until it is all cooked. With the quantity of meat involved, I really just want my husband to concentrate on the chops. Thank you for this recipe!! www.ellenskitchen.com/forum/messages/25635.html. You will make about 4 times the amount you can fit in a standard 9x13 pan. It will hold about an hour. The Nesco heater coils are on the side and are less likely to scorch than other brands. If you don't have good garden tomatoes with flavor, add a small can of tomato paste to each gallon. -mini cornbread muffins (25 dozen), some left, with the buns, 2 per person enough For the buns: 6" deep full size pan with 4" deep perforated pan inside. Thanks, Any cooking tips, other than slow roasting in a roaster with maple syrup? 1 roaster makes 4 9x13 pans' worth. 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. 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. Put the water and desired salt and seasonings in the roaster, bring to a boil with the roaster at 350 or above. Turn down to 180 after temperature reaches 170 in the midle. Thanks. If you mixed and refrigerated the night before, it takes about 3 1/2 hours to cook. So a 1 pound box of dry pasta (16 ounces = 4 cups dry) cooks up to about 8 cups. Fresh parsley leaves, chopped fine. Temp of 300 for 3-4 hours or so: bring o a bubble around the edges, then set a 300. With a large knife, roughly chop the pork coarse. 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. I have a pretty simple recipe that I use for my family of 4. How long would it take to reheat these if they were frozen? Thank you. Cut the sausage into rounds and reserve Place the Ziti in a roasting pan. Melt margarine and saute celery and onions 5 minutes until vegetables are tender. 1/4 cup fresh parsley, chopped By "spaghetti dinner" I assume you mean that spaghetti is the major ingredient of the main course. Don't forget the rye rolls/bread and mustard. These are much better done in the oven. With the variety of cuts in the roaster, I haven't been able to find a good estimate for how long it will take (some say 6 hrs, some say 14 hrs). Then I will bring them up on the steam tray to steam and stay hot. That is a very, very small portion, less than side-dish sized. Pour melted butter/margarine over the potatoes and mix. Leave in oven three hours (for six pounds) or four hours (for eight pounds). It should rest outside the oven for 20 to 30 minutes before you carve it. To be safe, just boil a pound and a half and keep the left overs that don't fit. If you want a, AIRFRIED PARMESAN CHICKEN TENDERS: 3 Cups diced red potato Have French-fried onions, as for green bean casserole, for topping, last 20 minutes; it will not get brown and crusty in the roaster. Culinary math ch 5&6 Flashcards | Quizlet See the thread labeled "Rice for 165 people using a Nesco Roaster" for additional tips, including guidance on how much rice can be made in one roaster. this works for up to 6-8 pounds of rice. The biggest difference is the top stays moist, does not get crusty. jar onion flakes Butter pan (s) and preheat oven to 350 degrees F. Set a large pot (8-quart or larger) water to boil. -corn (five #10 cans), OK, consider stirring in 2 bags of frozen onion/bell pepper seasoning mix, for color and taste Give the pasta a stir. This does not have to be complicated. And please visit our Family Savvy storefront to see all my amazon faves and must-haves for you, your home and your loved ones. Reduce temperature to 300 degrees F. . Do you have a favorite that does not add a bunch of weird stuff like nuts, grapes, etc? You will need about 40 pounds beef, 30-35 potatoes- I would do 3 roasters if I could scrounge up another. 1 cup vegetable oil You'll want to pull the pasta early (a little before al dente), and should save some of the pasta water so that you can thin back out the sauce if the pasta starts absorbing too much. Also what else are you serving with the beef? Add salt when the water comes to the boil. I make mine a little lighter/ drier than she does, but it is close. Will this work? If you are starting with frozen hash browns, I posted a recipe on a potato thread this summer. To use as a giant stewpot, use 375, and allow an hour longer than the regular recipe- it may finish a bit sooner, but with this much chicken you have to allow extra time. Use an instant read thermometer to check that the temp in the very middle of the dressing reaches 160 before it is served. 1Cut chic, Who else has seen those aesthetically-pleasing org, How to Make the BEST Funfetti Bundt Cake From a Mix, Healthy and Delicious Chickpea Brownies You Will Absolutely Love. If this saves you time, trouble, or money, please make a donation,maybe a dime or quarter per guest, to support this site. On the other hand, 20 pounds of pasta for 200 people is a portion size of only about 1.5 ounces per person. Stir, and the put the cover back on. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. 1 teaspoon salt here ya go. Cook at 350 til the last hour, then turn back up to 400. Thanks. Another important thing when cooking that much pasta is to not pour the hot water out when draining; you'll want a pasta insert for your largest cooking pot, so that you can pull and drain the pasta while keeping the water in the pot. Do new devs get fired if they can't solve a certain bug? If this saves you time, trouble, or money, please make a donation, maybe a dime per guest, to support this site. It tells how to do the chicken ahead over 2 days, the sauce is MUCH tastier than the soup sauces. For a crockpot recipe, you use a temp of 300 to get the same equivalent as high, and the time is about the same.
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. "Too much" doesn't apply to ratatouille. For example, meatballs for 100 for appetizers, 10 pounds plus 3 quarts sauce; sausage rounds, a bit more, 12-15 pounds, same sauce. It would be approx. Amber. Cover, and refrigerate 8 hours, or overnight. I thought about a steam table and cooking all the pasta and putting it in a steam table. Please give me some direction. red pepper flakes or pinch cayenne (optional) 1 1/2 cups water or low sodium broth (beef, vegetable, pork) 3 tablespoons good quality red wine vinegar 1/2 teaspoon oregano 1/2 teaspoon basil 2 lbs. The recipe as shown on the blog is for a crowd. The temperature in the middle must be 180 degrees for safety, before you turn it down to hold. That is a very, very small portion, less than side-dish sized. 4 cups water The amount of pesto sauce needed for pasta per person would be about .75 . Thank you so much! Not really practical for very large amounts. Overcooking ruins it. Spread all of ricotta/sour cream mixture on top. * 5 (2 pound) packages frozen hash brown potatoes, thawed overnight in the refrigerator If the sauce is freshly prepared and still hot, quicker. For this group, I would use 1 1/2 times those amounts, in 2 roasters. 1/4 cup salt. Pour into the roaster, holding back the topping till later. See the first few paragraphs on this page for further discussion: By clicking Post Your Answer, you agree to our terms of service, privacy policy and cookie policy. I would guess that you can fit 5-7 lbs or so of prepared potatoes in your crock. 1/2 tsp white pepper, ground 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
","description":"
When you're cooking for a crowd, knowing how much to cook is your biggest concern.