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. Also, should I cook it in any type of liquid or use a rub on it? An awfully good idea is a baked pasta dish like the sausage mozzarella bake on the spaghetti page. Cook at medium heat, stirring constantly, until sauce is slightly thickened and bubbly. frozen hash browns Pour into the roaster, holding back the topping till later. Most people overcook them. You can cook by boiling, roasting/baking or steaming, all of which can be done in the roasters. 9 potatoes, peeled and cubed Turkeys are much less complicated than people think. Allow at least 40 minutes per roaster full. I won't always use this method. Thanks so very much for your assistance. Picnic shoulder is the same as chuck on a cow. Melt butter in the same stock pot or in a large saucepan. Also, see the links at the top of my BBQ and brisket page for lots more, and more experienced, advice on brisket smoking. Cook 5 to 6 minutes at medium heat. If your sauce has eggs, be SURE to get it to 160. 4) Cornbread Muffins--what temp and how long to slightly warm without drying out? or put the rice actaully in the water? When potatoes are partially thawed, alternate ingredients in roaster. Brenda 06/26/08 Can you tell me how much macaroni I would need? 5. 1/3 cup molasses Preheat roasters to 350 20 minutes. This will reduce the problems that SAJ14SAJ mentioned. For a 3 pounder, I would leave the temp and time alone for the first section, increase to 10-15 for the second phase, and DEFINITELY use a thermometer to judge doneness. Cook the pasta, al dente, just a bit less than soft. 1 1/2 tablespoon salt Do be sure to preheat the roasters 20 minutes before adding the food and starting the time counts. I have a delicious recipe with an olive oil and red wine vinegar base. The other entre I'm a little uncertain about. Stir, and the put the cover back on. Lastly add the rest of the ingredients. 4 gallons potato salad made from 35 pounds fresh potatoes, 3 gallons pasta salad made from 6-7 pounds dry pasta, and 2 1/2 to 3 gallons slaw made from 20 poinds cabbage and veggies.
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. 1 tablespoon granulated sugar Allow to stand 10 minutes. Cook at 350 til the last hour, then turn back up to 400. Baked ziti is a pasta based casserole where you layer pasta, meat sauce, cheeses, and a ricotta/egg/sour cream mixture. It keeps for several days in the refrigerator. These can be used as giant size casseroles. Put a rack in the bottom of the roaster with water under it to make a little steam. This recipe has quite a few variations. I want to precook/freeze the pulled pork (unflavored). We are frying fish for 75 people. using mylar bags or not) I would expect 4 sandwiches per pound, allowing 1.2 per female and 1.5 per male. 10 pounds thawed at preheated 350 covered, about 1 hour. If you make one you like, come back and tell us how it went! But basically if it is two rice and ground meat mixed dishes, you are looking at 10 pounds of rice and 30 pounds of ground meats- you have to do more than 50-50 to allow choice and because people eat more when they self-serve 2 entrees. The amount of pesto sauce needed for pasta per person would be about .75 . When you serve the big three; potato salad, pasta salad and slaw- you want 10 gallons total per 100. * 2 1/2 pounds (10 cups) shredded Cheddar cheese, Colby cheese or blends (see note above) If you don't have this type thermometer, get one; this is a food safety issue. There is a whole section on cooking turkeys in the holiday cooking section at the top of big pots. 20 lbs. Repeat. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. While I am a very seasoned cook - stuffing has never been something I've had to make - my mother usually did it or we used a box stuffing. -corn (five #10 cans) 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. Enough for about 90 people. 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. Thank you very much for your help. Stir together soup, water, poultry seasoning and salt. So a 1 pound box of dry pasta (16 ounces = 4 cups dry) cooks up to about 8 cups. Any suggestions? One roaster will do for 30 people- you need the equivalent of 4 9x13 pans. If you use roasters, you can do only about 20 pounds per roaster, 25 is too much. As soon as they reach 165, turn down to 180 to hold. 2 teaspoons salt Not recommended by the roaster people or the turkey people or the USDA. For guidance on condiments, saurkraut, etc, check the table on the sandwich event page. You can minimize the mush factor, by cooking the pasta a couple minutes short of done- just past chewy- and usin a thicker sauce. Then put drop dumplings on top to cook? Beans, the same. Required fields are marked *, document.getElementById("comment").setAttribute( "id", "a9c28df0651c566954027ae65a51e726" );document.getElementById("a3a4d235df").setAttribute( "id", "comment" );Comment *. Pour in enough beef broth to cover the bottom of the dish and then tightly wrap the dish in aluminum foil. Hi I am using a electric roaster to cook a turkey for the first time. 1 1/2 pound butter or margarine 3 cups all-purpose flour 8 teaspoons salt 1 teaspoon black pepper 2 gallons milk 8 pounds Velveeta cheese, cubed 24 ounces shredded Cheddar cheese directions Preheat the oven to 350 degrees F. Cook the elbow macaroni until al dente as directed on the package. Here is the link- it got lost when we split this thread: Cook the pasta for 8 to 10 minutes. Elisabeth, thanks, I can barely keep up with the website. 4 cups water -baked beans (five #10 cans), OK, see this recipe for a little easy jazz up and timing: 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. 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. If it is a Nesco, the heating elements are in the sidewalls, all others they are on the bottom so they tend to scorch a bit more easily. I recommendthis rectangular Le Crueset and this one from Emile Henry. Check Out the New Pages Page. For a party of 50 People if serving with 3 other side dishes you will need 10 pounds Italian beef. To do it in the roaster, you want to grease the pan very well or spray heavily with non stick spray. You cook the pasta and assemble the ziti up to the point of baking (but dont bake). The couscous will also take 2 roasters or 2 pans that size. I have six children and would like to cook in this and have enough for leftovers the next day. In addition, you will have 2, not one roasters full for each of the veggies- so you will plan to heat and hold the refill. How do I keep the breasts from drying out if I reheat? An apple or raisin dessert would be great with this menu. Preheat the roaster at least 20 minutes before inserting the cooking pan, usually 350. 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. Preheat oven to 325 degrees F. Cover tightly. The garlic will darken, and the mixture will be very thick and fragrant. It is similar to lasagna but much easier to make (and just as yummy). How to make, store, and reheat angel hair pasta for 250 in a tiny church kitchen. Let the pork cool. 1) Are my amounts adequate? As for the burgers, they will be pretty bad after 4 hours. Some pasta such as penne, macaroni, ziti and rotini can actually be measured in a measuring cup. It would help to know the size of the crowd. Freeze. Thaw it in the sink or slowly in the refrigerator, allow 24 hours for a 5 pound package. Yes you can use the roaster. If you are talking a full steamer tray like you get when catering, you need 3-4 pounds. How Much Meat To Buy For Italain Beef when Feeding a Group of 50 People. Marie, cook the suasage in the oven, put all the meatballs in, too, to get hot the last 20 minutes. Need help with math question? | Wyzant Ask An Expert Follow along as we break down how much pasta you should make per person, along with tips on perfecting your pasta game. If it gets to 165, turn the oven/roaster to 185 to hold until served. What the roaster does not do is slightly brown/ caramelize the skins as an oven would. WARNING: the first time you heat a roaster, it STINKS as it burns off the factory solvents, etc. www.nesco.com/products/?category=700. Lightly grease a medium baking dish. www.ellenskitchen.com/turkey/whack.html. As always, thanks so much for stopping by. Instead of reducing heat in oven, would I be able to move the turkey from the oven to 350 degree electric roaster? Simmer the sauce at a low heat and stir in the cooked ground beef and onions. How do I tell if my pasta is molto al dente? You can use it just like a regular oven. 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. Then, make your meatballs as you would in your roaster at work the next day. 1/4 Teaspoon salt Slider buns are a really good choice for this lunch, as most people take 2, which still uses less than one full sandwich. Do you think I am going about this the right way? You might include a few packs of veggie dogs or tofu pups for the non-meat eaters. Will look for the 25 person recipes mentioned. Depending on the size of your bun and how meaty you like your sandwich, you can increase or decrease that amount an ounce or two either way. Step 4 Boil 5 qts. I have checked your website and did not find a normal receipe - so to speak without all the odd things listed. You would use the Texas crutch near the bottom of the article. The party is Wednesday and I will be doing all my shopping tonight. Nowadays the amount of beef recommended per meal is 3 ounces since beef received a bad rapp. There are a LOT of specific tips about bean success on this site: Allowing 1 piece of chicken per person, each 4 pounds serves about 10. Leave in oven three hours (for six pounds) or four hours (for eight pounds). I'm used to cooking for big groups but 75 is the largest I've done. Be aware you need one circuit per roaster, 2 will blow most circuits/fuses. You will need 3 roasters to keep the meat warm for this many people. Your email address will not be published. If so, do we put the water on the bottom of the pan and the RICE PAN floats? 4.Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes. To be safe, just boil a pound and a half and keep the left overs that don't fit. Thanks for your help. 10 ounces flour, may need a little more 5 pounds dried mix, onion & sage dressing with croutons (I prefer 1/2 cornbread), 6 cups celery, chopped Nescos have the heating element around the side like a giant crock pot. How to Make the Best Baked Ziti for a Crowd - Family Savvy About 1/3 cup sauerkraut per person, you won't have any left; or a little more if it is self serve or they are really enthusiastic sauerkraut eaters. 3. I have two warmers built in my counter. Hi Julie, you can definitely prepare a day (or two) ahead. Then see: For all you ever wanted to know about turkeys. Normally, I use 4 cups of milk to one pound of pasta, and approximately 1lb of cheese. I allow two sausages per adult and teen, and one per smaller kid, when I cut them up, and usually have a little left over. this would be for your max. Were not the smartest here 6 qts turkey broth, heated For 4 boxes you would have 4 (30 lb 40 oz). Condiments are on the sandwich event page. 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. Yes, you need gravy and a tight cover. It looks really good! Also, you will need 2 serving lines or a double sided line to serve everyone in less than an hour. Stir in flour, salt, dry mustard and onion. We're hosting a swim meet at which we will need to serve approx. I would use 2 roasters to make soup for this many- I only put 3 1/2 gallons in one roaster- that serves about 50. www.ellenskitchen.com/bigpots/beefsoup.html. Using Food Storage Buckets and Containers How Much Food Fits in a Container Oxygen Absorbers Recommended Amounts Properly Storing Then Opening Your Food Oxygen Absorber Types Checking the Capacity of Oxygen Absorbers Oxygen Absorber Chemical Reaction Speed Moisture Content in Food Storage Or use a crock pot type recipe; 200 is the equivalent of low, 300 of high. The facility does not have a kitchen, so we are relying on electric roasters for much of the cooking. Stir flour and seasonings into vegetable mixture. 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. I am guessing 10 lbs, 8 peppers and 4 large onions? I just want one made with like bread crumbs, gizzards, turkey juice, sage, rosemary, thyme; etc. A single serving size of pasta is typically about two ounces of dry pastaamounting to about a cup of cooked pasta. As to yumminess, consider the soy sauce and hony glaze on my "Honorable Turkey" in the recipe box section. Yes, one roaster is great for 40 people- good for up to 60, easily. Cracker Barrel uses Colby cheese. 24 pounds Beets (cooked) 2 pounds Butter 12 Loaves of bread (1 pound loaves) 10 pounds Coleslaw cabbage 30 pounds Carrots (cooked) 2 gallons Peas 75 pounds Fried chicken 35 pounds Chicken a' la King 15 bunches Celery 1 pound Coffee (for 100 cups) 6 pound Cranberries (raw) AND 6 lbs of sugar. Cut celery into dice (1/4-inch). The beef benefits from sitting in baggies in the sauce for a day or two in the fridge. Coat a 5-quart slow cooker with no-stick cooking spray. 1-2 days before the event, I was going to brown the hamburger, onions and green peppers on the stove. The baked mozzarella sausage for a crowd (120 people) requires 3 roasters, you would need about 2 1/2 recipes for your group. The best answers are voted up and rise to the top, Not the answer you're looking for? They will stay juicier and more delicious if you have enough sauce to keep them all covered. I've never used a roaster before. If part is other meat, decide what proportion; for example if you plan 60 servings of broiled chicken, you need about 5 pounds of rice in pilaf (the other 5 are in the dirty rice), and 6/10 the amount of chicken you would use for 100. Cook covered about 40 minutes, stirring once about 10 minutes in. ground black pepper. Christina is a Social Media Editor for Taste of Home. Directions Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. How Many Cups in a Pound of Pasta - CookThink It was a delicious! How Much to Cook When You Cook for a Crowd - dummies If this saves you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Do please check the electrical situation before depending on roasters. Instant Pot 101: Meat & Poultry Local churches that do weddings and meal events are potential sources of help. Here is how to do it in the oven. 1 tablespoon ground black pepper Each 4 pounds raw serves about 8. 8-9 gallons soup or stew. Slicing the pork when it is cold will be easier than when it is warmed, less shredding. Note: The video was recorded on my instagram so will be a vertical shot with the black box in the sides:-(. Tina, you can do this but you will not get the nice smokey taste I think you are looking for. I prefer chuck/shoulder to brisket for this dish, but both are good. 500 people per day for three days (breakfast, lunch and dinner). If the sauce is cold, it adds at least 1/2 hour to regular cooking time or 1 hour to slow cooking time. As they cook they thicken the sauce. * 2-1/2 cups chopped onions, sauteed in butter until tender but not brown Cook 1 hour at 400, remove the drippings, baste, cover again and turn down to 350. Alow sufficient cooking time - about 2 1/2 if the mix is made and poured directly in the pan, about 3 to 3 1/2 if it is refrigerated before cooking. partyof6. www.ellenskitchen.com/forum/messages/44704.html, Next time do my freezable crockpot lasagna and rcruit 4 6 quart crock pots!recruit, Thanks in advance for your help.
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