OPTIONAL, 1 tablespoon hot pepper sauce It is always a HUGE hit when we serve this to guests. I will use this to simmer the hot dogs underneath in the 3 1/2" of water between them for a few minutes. You can write back. I bought a 18 quart Rival roaster and i have a 10.72 pound turkey. 3) Veggies/beans--what temp and how long to heat straight from the can (1 roaster each) It's always a good idea to include a filling item along with appetisers so no one goes away hungry. Each one will safely and thoroughly cook 6 pounds of dry pasta, and the 6 quarts or so of sauce you need to make the casserole. Enter the number of people you need to serve and the serving size per person and you will get the amount of beans you need to cook to meet that demand. 6 cups Cocoa or hot chocolate 13 quarts Ice-cream, bricks Bring a large pot of lightly salted water to a boil. That is a very, very small portion, less than side-dish sized. The baked mozzarella sausage for a crowd (120 people) requires 3 roasters, you would need about 2 1/2 recipes for your group. ..DIRECTIONS If this saves you time, trouble, or money, please make a donation to support this site. Fresh parsley leaves, chopped fine. Elisabeth, thanks, I can barely keep up with the website. Hi Dana! Use any chicken recipe you like, Use the same temps you would for a regular oven. 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. Can you use a roster for cooking Rice? My plan is to use two 18-20qt roasters for the pork and one 18-20qt roaster for each menu item (except the cole slaw). To reheat a roaster of refrigerated cooked beans, also takes several hours gives very tender beans. Overcooking ruins it. Cooks.com - Recipes - Sloppy Joes Chili Powder. 1. I thought about a steam table and cooking all the pasta and putting it in a steam table. Baked ziti is a pasta based casserole where you layer pasta, meat sauce, cheeses, and a ricotta/egg/sour cream mixture. how many pounds of pasta fill a roaster - Checkpointdocuments.com The following tables help you determine how much food you need to prepare everything from appetizers through desserts for your big gatherings:
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nAppetizers\n| Type of Appetizer | Number of Different Appetizer Types | Per Person | Crowd of 25 | Crowd of 50 |
|---|
| Appetizers preceding a full meal | At least 4 | 6 to 8 pieces | 150 to 200 total appetizers | 300 to 400 total appetizers |
| Appetizers without a meal | At least 6 | 12 to 15 pieces | 300 to 375 total appetizers | 600 to 750 total appetizers |
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nDrinks\n| Type of Drink | Per Person |
|---|
| Soft drinks | 1 to 2 eight-ounce servings per hour |
| Punch | 1 to 2 four-ounce servings per hour |
| Tea | 1 to 2 eight-ounce servings per hour |
| Coffee | 1 to 2 four-ounce servings per hour |
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\nSoups and Stews\n| Soup or Stew | Per Person | Crowd of 25 | Crowd of 50 |
|---|
| Served as a first course | 1 cup | 5 quarts | 2 1/2 gallons |
| Served as an entree | 1 1/2 to 2 cups | 2 to 2 1/2 gallons | 4 gallons |
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\nMain Courses\n| Entree | Per Person | Crowd of 25 | Crowd of 50 |
|---|
| Baby-back ribs, pork spareribs, beef short ribs | 1 pound | 25 pounds | 50 pounds |
| Casserole | N/A | 2 to 3 13-x-9-inch casseroles | 4 to 5 13-x-9-inch casseroles |
| Chicken, turkey, or duck (boneless) | 1/2 pound | 13 pounds | 25 pounds |
| Chicken or turkey (with bones) | 3/4 to 1 pound | 19 pounds | 38 pounds |
| Chili, stew, stroganoff, and other chopped meats | 5 to 6 ounces | 8 pounds | 15 pounds |
| Ground beef | 1/2 pound | 13 pounds | 25 pounds |
| Maine lobster (about 2 pounds each) | 1 | 25 | 50 |
| Oysters, clams, and mussels (medium to large) | 6 to 10 pieces | 100 to 160 pieces | 200 to 260 pieces |
| Pasta | 4 to 5 ounces | 7 pounds | 16 pounds |
| Pork | 14 ounces | 22 pounds | 44 pounds |
| Roast (with bone) | 14 to 16 ounces | 22 to 25 pounds | 47 to 50 pounds |
| Roast cuts (boneless) | 1/2 pound | 13 pounds | 25 pounds |
| Shrimp (large 16 to 20 per pound) | 5 to 7 shrimp | 7 pounds | 14 pounds |
| Steak cuts (T-bone, porterhouse, rib-eye) | 16 to 24 ounces | 16 to 24 ounces per person | 16 to 24 ounces per person |
| Turkey (whole) | 1 pound | 25 pounds | 50 pounds |
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\nSide Dishes\n| Side Dish | Per Person | Crowd of 25 | Crowd of 50 |
|---|
| Asparagus, carrots, cauliflower, broccoli, green beans, corn\nkernels, peas, black-eyed peas, and so on | 3 to 4 ounces | 4 pounds | 8 pounds |
| Corn on the cob (broken in halves when serving\nbuffet-style) | 1 ear | 20 ears | 45 ears |
| Pasta (cooked) | 2 to 3 ounces | 3 1/2 pounds | 7 pounds |
| Potatoes and yams | 1 (medium) | 6 pounds | 12 pounds |
| Rice and grains (cooked) | 1 1/2 ounces | 2 1/2 pounds | 5 pounds |
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\nDesserts\n| Dessert | Per Person | Crowd of 25 | Crowd of 50 |
|---|
| Brownies or bars | 1 to 2 per person | 2 1/2 to 3 dozen | 5 1/2 to 6 dozen |
| Cheesecake | 2-inch wedge | 2 9-inch cheesecakes | 4 9-inch cheesecakes |
| Cobbler | 1 cup | 2 9-x-9-x-2-inch pans | 4 9-x-9-x-2-inch pans |
| Cookies | 2 to 3 | 3 to 4 dozen | 6 to 8 dozen |
| Ice cream or sorbet | 8 ounces | 1 gallon | 2 gallons |
| Layered cake or angel food cake | 1 slice | 2 8-inch cakes | 4 8-inch cakes |
| Pie | 3-inch wedge | 2 to 3 9-inch pies | 4 to 5 9-inch pies |
| Pudding, trifles, and the like | 1 cup | 1 gallon | 2 gallons |
| Sheet cake | 2-x-2-inch piece | 1/4 sheet cake | 1/2 sheet cake |
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When you're cooking for a crowd, knowing how much to cook is your biggest concern. Is there dessert? Start checking about 10 minutes before you would start checking in the regular oven, as it may cook a bit faster. Shrimp Parmigiana-$140.00 full tray/ $80.00 half tray. Then you have to cool them quickly and get them into the fridge within two hours so they remain food safe. ***White Sauce*** That means you need 3 roasters for 100 plus people. A smoky marinade is more likely to do what you want. Now, general notes about roaster turkeys. Thank you for your time. Deli 101: Your Questions, Answered - Di Lusso Deli There is a good plain old cornbread recipe on the chili page. 2. I just want one made with like bread crumbs, gizzards, turkey juice, sage, rosemary, thyme; etc. -cake (two full sheets)- plenty. If the meat is part of a bigger dish, like pasta or curry, plan for 1/4 to 1/3 pound (four to six ounces) per person. Sprinkle on the onions,cover, bake 20 minutes longer. partyof6. It is one of our go to dishes to serve at a small group gathering or party. It keeps for several days in the refrigerator. Is it correct to use "the" before "materials used in making buildings are"? For this group, I would use 1 1/2 times those amounts, in 2 roasters. So you will have to scout out the venue electrically. Then, add the trivet or steamer basket and place the pork inside. Or The iceberg lettuce trick is for reheating leftover roast, pork chops, etc. Also, see the links at the top of my BBQ and brisket page for lots more, and more experienced, advice on brisket smoking. For Christmas, I will be cooking 3 pork tenderloins that are about 2 1/2 pounds each in a roaster. I want to precook/freeze the pulled pork (unflavored). 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. I have checked your website and did not find a normal receipe - so to speak without all the odd things listed. Then you have to decide; it will be simmered, not teriyaki if you just dump it in and cook it all together, tasty, but not the original plan. Therefore the total weight of 4 boxes is 120 + 10 which equals 130 lbs. Normally, I use 4 cups of milk to one pound of pasta, and approximately 1lb of cheese. -corn (five #10 cans), OK, consider stirring in 2 bags of frozen onion/bell pepper seasoning mix, for color and taste 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. This makes it go farther and you can also add 3 more pounds of meat. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. I infuse the milk (for the sauce) with fresh thyme, garlic & onion, and also add onion to the the mixture. This does not have to be complicated. 6 ounces cream cheese If you are stuffing the chicken breasts yourself, it is a fiddly, time consuming job. 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. If you are starting with frozen hash browns, I posted a recipe on a potato thread this summer. Thank you so much! I need to bake an "Earthquake Cake" and a pecan pie for our Thanksgiving Meal at work on Thursday. -baked beans (five #10 cans) 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. There are several facts that you can assume when figuring out how . Put the veggies in, stir a bit once or twice, allow at least 40 minutes, turn to 180 when nearly done. It only takes a minute to sign up. Thanks sooooo much! I try to get back quickly when I hear from anyone! Probably a pound. 3 cups flour Stir it all up and roast them at 375 in the roasters for about 3 hours (400 for 2). Nancy, loins tend to get dry anyway and are often over-cooked. :), At 325 preheated for 20 minutes, hot milk/sauce, very thin sliced potatoes, allow 2 1/2 hours; it may be done in 2. 20 pounds turkey, cooked (save juices), dice into bite size chunks how many pounds of pasta fill a roaster - Fbovendasonline.com Enough for about 90 people. I wouldn't think 20 pounds is nearly enough, then, for 200 people. Also what else are you serving with the beef?
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