1 qt whole milk, heated There are a LOT of specific tips about bean success on this site: All pork butts or shoulder is a MUCH smarter and cheaper way to go. On sale at Macy's for $8.99! What I would do is, Both these issues occur because the heat source runs alone the middle of the bottom, not around the sides like a regular slow cooker. If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site. Rose, Are you trying to heat up a roaster full of sauerkraut and sausage? Be aware you need one circuit per roaster, 2 will blow most circuits/fuses. I am in need of major help on how to cook this turkey? After 3-4 minutes of heating, add the loin to the pot to brown the sides.
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.
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. Cook it the first time, and eat it hot as the main course; then have it again later as a cold hors-d'oeuvre. Make sure the potatoes don't touch the sides of the roaster oven; you can use foil pie pans or some such for this. I usually make my own thick white sauce instead of the cream of chicken soup, using 1/2 milk and 1/2 chicken broth, 1 gallon total and omit the extra milk, then melt the cheese in that, and I use 2 pounds sharp cheddar and 1-2 cups grated Parmesan. 2 Tb. www.ellenskitchen.com/bigpots/oamc/crocklas.html. The rest are under the bottom and need more stirring. Keep the lid on. Most stuffing that I have tried perpared by restaurants are not very good. A smoky marinade is more likely to do what you want. leaving 1/2-inch headspace in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible. If each person eats 4 ounces, here is how much pasta you'll need per person:. Will cook up to make 50 cups or so; my favorite lima recipe is the Biloxi Deacons limas on this site. One pound raw makes a generous serving for a person with seconds and some left over. 1 pound of pasta will serve at least 4. 1/4 cup fresh parsley, chopped There's a good reference article on cereal serving portions here . 5. I want to try to do it all in one batch. Do you have any suggestions or different ideas? Place in fridge to thaw a few days before serving. 8-9 gallons soup or stew. So after 18 years of supporting my readers as a hobby, I'm asking you for help! -cake (two full sheets)- plenty. 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. 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. I bought a 18 quart Rival roaster and i have a 10.72 pound turkey. I would use one of the hash brown and cheese recipes with soup that are available on the web. Then add the cheese and mix. 3) Serve a cold breakfast and lunch and have the hot food catered in for dinner. Chris, please see the recipes here: www.ellenskitchen.com/bigpots/beans100.html. Hi Dana! In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. Stir in flour, salt, dry mustard and onion. Your email address will not be published. cheesy penne, 1 pound dry pasta per 10, 1 quart sauce per pound, 1/2 to 1 pound cheese per pound, asparagus, takes 40 pounds as purchased for 100 servings, salad greens, use the salad table on the plan for 100 page, also discusses dressings, dinner rolls, 2 per person, 3 pounds butter per 100. Here is a recipe for creamy turkey soup 24 servings. Freeze. Add Parmesan cheese. 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. How Many Pounds Of Italian Beef Per Person - One Pot Meals It preserves the moisture, in some cases may even return a bit of moisture that has been lost, all without "re-purposing" the meat. 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. Not really practical for very large amounts. Probably planning to cut them in half when serving. 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! 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?). of ziti pasta in salted water until it is al dente, or not completely soft. What do you have in mind? The formula is 2 hours per pound (or cooked to an internal temperature between 150 to 160 degrees). How do I stop all the sauce from being absorbed and the pasta going soggy? 1-1/2 cups margarine Then drain this water and cook with fresh. Crock Pot Size Guide (What Size Do I Need?) - KitchenSnitches HOW MUCH RIGATONI PER PERSON RECIPES - Stevehacks An awfully good idea is a baked pasta dish like the sausage mozzarella bake on the spaghetti page. 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. Thanks. White pepper (optional)*. When done (tender and center is 165 or above) place folded clean cotton dish towel on top to catch condensation, turn to 180 to hold until served. Layer remaining sauce, ziti, provolone & mozzarella. culinaryarts.about.com/od/beefporkothermeats/a/How-To-Cook-Pork.htm. Large Sized Baked Ziti Recipe - Food.com 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. I just want one made with like bread crumbs, gizzards, turkey juice, sage, rosemary, thyme; etc. Is there dessert? My recipe for roasting the 14 lb. 2 tablespoons chili powder Please note these are estimates depending on how you are packaging (i.e. How to brown ground beef for the best flavor, texture and color. 1 34 cups white vinegar 34 cup sugar 4 tablespoons salt 30 ounces tomato paste directions Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan. If you have not purchased the turkey yet, 16 pounds and under have a little better texture and juiciness. You should put only 1 roaster per circuit for cooking, but two per cuircuit is OK for keeping warm. It may not display this or other websites correctly. Pre-heat the oven to 200 degrees. Electric Roaster - Ellen's Kitchen
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