EllensKitchen.com is remodeling and I want to provide the changes YOU (my readers) have been asking for. Consider roasting in the regular oven then reheating in the roaster with some extra sauce brushed on. Chris, please see the recipes here: I use about 12-14 pounds regular hamburger for plenty for 40; when I make it in the roaster, I buy leaner, so I don't have to drain off grease- then it takes a pound or two less. Mini meatballs in a brown gravy. It also lets you get the extra grease off. Jill, you posted twice, see the other one. 2. 4. Make sure the potatoes don't touch the sides of the roaster oven; you can use foil pie pans or some such for this. The other entre I'm a little uncertain about. About halfway through baking, place more cheese on top and finish baking until the cheese is nicely browned. I pull from fridge, let sit for about half an hour to an hour to get the chill off. That is a very, very small portion, less than side-dish sized. For example, meatballs for 100 for appetizers, 10 pounds plus 3 quarts sauce; sausage rounds, a bit more, 12-15 pounds, same sauce. Gradually whisk turkey broth into vegetable mixture. Repeat. Or 10-12 pounds dry weight noodles or pasta, cooked Or 12 -14 pounds bread, corn bread or rolls, plus butter or spreads. I wouldn't think 20 pounds is nearly enough, then, for 200 people. One gallon serves about 10 people for a main dish serving, about 16-20 as a vegetable side dish, about 50 as an appetizer dip. Can you do an oven, flat on pans roasted, you would get better color and more legs per batch. Wishing you a joyful, blessed, and savvy day!!! This Best Baked Ziti for a crowd truly is a winner. I allow 20 minutes per gallon for the water to boil. Both these issues occur because the heat source runs alone the middle of the bottom, not around the sides like a regular slow cooker. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes. Preheat the roaster 20 minutes. Place a layer of clean, folded cloth dish towel on top of the rice if you are holding it to prevent excessive wetness/ condensation on the top of the rice. What do you think? 1 large can tomato paste 1/4 tsp. This will serve about 100 people, no more. Same recipe as for the regular oven- same temp- turn to 160 NOT 140 when done. Using Kolmogorov complexity to measure difficulty of problems? With staff? A limit involving the quotient of two sums. I infuse the milk (for the sauce) with fresh thyme, garlic & onion, and also add onion to the the mixture. Overnighting with early AM rise, then the 1-4 hour hold would accommodate your timing. The formula is 2 hours per pound (or cooked to an internal temperature between 150 to 160 degrees). Cook spaghetti the right way: Carefully hold spaghetti in boiling water and ease it down into the water as it softens, pushing it around the edge of the pan. Heavily coat the cooking pan, which is out of the roaster, with grease or spray of choice, then dust on a coating of plain old grated Parmesan cheese. Hi Dana! By the way, if this saves you time, trouble, or money, please consider a donation, maybe a dime per guest, to support the site. We are frying fish for 75 people. Catering Food Amount Calculation Worksheet: Bread & Rolls: 1 to 1.5 per person Soup: Hearty & Healthy Salads, Protein Salads & Side Salads: people will that feed?" Well, pans come in all different shapes and sizes. If it is just a regular casserole pan in the roaster, treat as any oven, be sure you preheat the roaster. Be sure to have either a crock pot of vegetarian un-chicken nuggets or a side dish that can serve as a vegetarian entree. Then put drop dumplings on top to cook? and 20 if you add sauce and apple juice. If you try to roast a turkey in a roaster that has not been preheated like this, it will ruin the turkey. Options would include Roasters tend to scorch the edges before the middle is hot, so about every half hour you stir the edges to the center, and you turn down the roaster if you see even the beginning of scorch. -Pulled pork sandwiches (80lbs raw) How long will it take to steam the dogs in the first roaster? One pound raw makes a generous serving for a person with seconds and some left over. A roast cooked at 200F is going to take about twice as long as one roasted at 350F. Usually we eat 80~100g each, which should translate to 2.8~3.5 ounces. If this saves you time, trouble, or money, please make a donation, maybe a dime per guest, to support this site. Then you can write and tell us! It's kind of like Baked Spaghetti but I'm going to use Penne pasta instead. Bothy ladies, the problem with trying to do the first heating in the roaster is, if you turn the roaster up hot enough to do the large amount of meats in the safe time frame (maximum 2 hours total between 40 and 140), the wires cause hot spots and scorch your food. 3 Cups diced red potato -baked beans (five #10 cans) If it has been refrigerated overnight, it takes about a half hour longer. I make 8 pounds "with fixings" for 100 as a side dish, so you should have plenty for 80. This baked ziti can easily be made ahead and frozen. You need to hire recruit volunteers or help, and PLEASE hire a manager for day of or you will basically spend the whole time in the kitchen and miss the wedding! Lastly add the rest of the ingredients. Pour in enough beef broth to cover the bottom of the dish and then tightly wrap the dish in aluminum foil. Do preheat the oven. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. How do I cook and hold pasta for 200 people? - Seasoned Advice Chips, 6 pounds potato or 8 pounds corn per 100 plus 1 pint dip per pound. @SAJ14SAJ 2oz of dry pasta cooks up to about 1 cup, so I wouldn't say 1.6oz is. What's New? I will start serving around 10:30 am. How many pounds of roast beef for 100 people? - Quora You are using an out of date browser. June 29, 2022 . A good rule of thumb is to allow for 1/2 pound of boneless roast beef per person. Cook, stirring frequently, 5-10 minutes. Add apple juice if you need a little more liquid, or use unsweetened applesauce. 7. Read the whole article. Put a rack in the bottom of the chicken roasters and use non-stick spray thoroughly on the cook wells. When you're cooking for a crowd, knowing how much to cook is your biggest concern. Cook the pasta for 8 to 10 minutes. If the sauce is freshly prepared and still hot, quicker. I love bakeware that goes from freezer to oven to table. 3) how much dry pasta should I use for the rigatoni? That means you need 3 roasters for 100 plus people. I am sure the parents would be flabbergasted at this arrangement, and your group would be legally liable (and basically defenseless) if anyone were sick or injured as a result. Notabay, yes, and the roaster will hold the pulled, sauced meat for 50 as well. What is the most effective method for cooking a massive amount of sweet brown sushi rice, Meatballs and Spaghetti in the InstantPot separately, Replacing broken pins/legs on a DIP IC package, Euler: A baby on his lap, a cat on his back thats how he wrote his immortal works (origin?). -cake (two full sheets). Consider borrowing extra same-brand cooking pans and heating them in the regular oven, or just borrow the roasters and plug them in in various rooms. 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. Yes, if you post the recipe I will help multiply it, but you can probably do it yourself; multiply to get the meat right, cut the salt in half, spices 1/4 to 1/3. -green beans (five #10 cans) PLEASE HELP. Spread a clean, dry cotton dish towel over the top of the casserole to keep the moist condensation from dripping back into the food. Serve each portion with garlic croutons or a spoonful of whole berry cranberry sauce for garnish, if desired. whole cumin seeds Rolls, 12 per this recipe, or 24 slider rolls, which are usually a better choice for this type party. Cut water only 10% from what you would use for stove top cooking. Slider buns are a really good choice for this lunch, as most people take 2, which still uses less than one full sandwich. You will have tender, medium rare slices that can be reheated without overcooking. (2 roasters) without drying them out or changing their flavor. I would like to find a brilliant programmer that I could get to help me make a calculating CD that would do what I do for the readers 350 degrees, 2 hours before. Also most of my 25 person recipes are great in the roaster. How to Calculate Food Portions for Catering | Blog - Shoes for Crews GB See this offsite article for detailed help: www.homecooking.about.com/od/beef/a/filetmignontips.htm. Converting Dry Macaroni Measurements? - ThriftyFun
Curt Simmons is the author of more than 50 books, including iPhoto For Dummies.
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Dawn Simmons is a professional caterer and teaches online catering courses. We're 15% of the way to our goal for the next three months.
Alfredo for a Crowd - Allrecipes The turkey is approx. 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. I also make extra dumplings in broth on the stovetop and add as needed. If your appetisers or hors d'oeuvres are served as a meal, but you have a filling food station available such as pasta or mashed potatoes, you can reduce your numbers of hot and cold hors d'oeuvres/appetisers. Use any chicken recipe you like, Use the same temps you would for a regular oven. How would I do this? EG pizzas one night, BBQ or chicken and fish one night. It preserves the moisture, in some cases may even return a bit of moisture that has been lost, all without "re-purposing" the meat. WARNING!!! The best answers are voted up and rise to the top, Not the answer you're looking for? 3. 7 quarts good quality chicken or turkey broth. I enjoyed reading all the previous questions and your very helpful answers. Why is this sentence from The Great Gatsby grammatical? 3) Veggies/beans--what temp and how long to heat straight from the can (1 roaster each) They only hold about 12-14 quarts, really. Set aside half the sauce for marinating the pork. How do I cook and hold pasta for 200 people? Why is this the case? Use the tips on the GE roaster thread. Asking for help, clarification, or responding to other answers. Do write back about the pork. 3 quarts sauce per 15 pounds, which means about 1 gallon per roaster. 1 Pound fresh baby carrots You can use any flavoring or marinade recipe for pork loin for this piece. The sauce should be thin. If you attempt to heat the pasta and sauce together you'll likely overcook the pasta. The 160 oz is equivalent to 10 lbs. OPTIONAL, chopped celery or bell pepper cooked with the onions 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. There's usually a little more wiggle room in terms . I need this for Thanksgiving and want to fill a 18-quart roaster with it. 4. Audrey, it depends on whether it is a side dish or main dish, but allow 1/4 to 1/3 cup pesto per person. When hot, turn to 200. or put the rice actaully in the water? So, 5lbs of pasta, 20 cups of milk and 5 lbs of cheese. 7 pounds (14-15 cups dry) of raw rice makes about the right amount for 100 adult people, but it takes TWO roasters to make this much rice. You would cook it in the oven, 350, 23-35 minutes depending on the size and shape of the chicken pieces. On the other hand, 20 pounds of pasta for 200 people is a portion size of only about 1.5 ounces per person. 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. how many pounds of pasta fill a roasterwestlake schools staff junho 21, 2022 what did margaret hayes die from on how many pounds of pasta fill a roaster Posted in chute boxe sierra vista schedule If you're able to donate even just $5, please click on the masthead at the top of the page to visit www.EllensBigPots.com and keep us cooking for another year! Stir occasionally, gently, adding water or kraut juice to prevent sticking. If it saves you time, trouble or money, please make a donation to support this site. I would think more than a pound. If you are talking a full steamer tray like you get when catering, you need 3-4 pounds. That makes me so happy!!!! Stovetop: put a couple of iceberg lettuce leaves in the bottom of a cast iron skillet or other heavy pan, setting the meat on the lettuce, slipping a teaspoon or so of water UNDER the lettuce (or you can just start with wet lettuce), pop on a lid and then set on medium low heat until warmed to the temperature I like. Roasters cook moister and usually a little faster than regular ovens at the same temperature.The only disadvantage to the roaster, is, it does not brown the turkey. I will post it as the Hutson Italian roast, or whatever name you like on it. 1 and 2. Do be sure to preheat the roasters 20 minutes before adding the food and starting the time counts. wild rice, figure just 1/4 cup per person if this is straight wild rice If the top is getting too moist because of condensation, lay a clean cotton dish towel over the top of the potatoes. 2) Locate a commercial licensed kitchen such as a church or cafeteria, cook/clean there and tote. Browse other questions tagged, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site. Add ziti pasta, and cook until al dente, about 8 minutes; drain. Caution; each roaster requires 1 15 amp circuit, you can't run 2 on the same circuit without blowing the fuse. You need 22-24 pounds broccoli tops/florets per 100. Last night Big Brother's cross-country team gathered here for a pre-race pasta dinner. It was a delicious! You also need a thermometer, don't take it above 160. The differences are that it will not get the crispy brown skin and it will be a little more moist that a regular oven. Make the dressing with double the celery (celery is important) and no bell pepper.
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