You can use your favorite recipe; just allow about twice the cooking time. Read the how to safely reheat turkey page in the holiday section at the top of the Big Pots index, adapt to beef. Instead of reducing heat in oven, would I be able to move the turkey from the oven to 350 degree electric roaster? Pour into the roaster, holding back the topping till later. From your quantities, this looks like a wedding for 100 to at most 125. Every year, I make and freeze this for holiday company and entertaining. -cole slaw (20lb) This method gives minimum shrinkage while tenderizing this sometimes chewy piece. A full pan is more than 2 half pans (3 ish). Start checking at about 3/4 the time you expect to finish. Layer remaining sauce, ziti, provolone & mozzarella. If you are making dried pasta, figure each person will eat 2 to 4 ounces. 1/2 tsp thyme, ground Same temp as a regular oven. 1 lb celery, diced Use the helpful charts below to create perfect portions of pasta every time. Keep in mind that you can only plug in one roaster per circuit. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Im cooking for a grad party at home and transporting the smoked pork ribs, grilled bbq chicken thighs and drumsticks and brats from my home to my brothers home 30 minutes away. This is the fudge factor that let's you get it done but not overdone. * 5 (10.75 ounce) cans condensed cream of mushroom, celery or chicken soup I am guessing 10 lbs, 8 peppers and 4 large onions? Place in fridge to thaw a few days before serving. Simmer, uncovered, for at least 2 hours, stirring occasionally. I often chop up a bunch of parsley into the onions, or a couple pounds of bell pepper. I am cooking 70 chicken leg quarters and 80 coconut tilapia filets for a 40th anniversary party. 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 200 is low, 300 is high. Then I bake. So after 18 years of supporting my readers as a hobby, I'm asking you for help! Of course you can't really BBQ in a roaster. Add spaghetti sauce, and simmer 15 minutes. 3 1/2 (thinner sauce) to 4 1/2 gallons. On sale at Macy's for $8.99! Mostaccioli (or other) pasta 1 lb. Probably a pound. On the other hand, 20 pounds of pasta for 200 people is a portion size of only about 1.5 ounces per person. 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. 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. Soup can be any combo, cream of chicken, mushroom or celery soup. Pat turkey breast roast dry with clean paper towels. 4pound load per roaster or just a tad under. rev2023.3.3.43278. I was wondering if you can cook the hot dogs and then keep them warm in a roaster oven? Put the chopped pork in a large bowl with some more of the pureed sauce; the amount is up to you (I'd go a little at a time, and test along the way). preheat the roaster 325 The rest are under the bottom and need more stirring. Yes, you need gravy and a tight cover. Or 10-12 pounds dry weight noodles or pasta, cooked Or 12 -14 pounds bread, corn bread or rolls, plus butter or spreads. There is discussion how to do a large amount and about reheating. Please note these are estimates depending on how you are packaging (i.e. The recipe as shown on the blog is for a crowd. I am getting help luckily I have a very large family and many friends ready and willing to help. Caution; each roaster requires 1 15 amp circuit, you can't run 2 on the same circuit without blowing the fuse. With hot sauce, allow a half hour- temp in the middle is 165. As for the chicken, I suggest you look at the dijon wedding chicken recipe on my big pots page, which CAN be made 1-2 days in advance and refrigerated. This best baked ziti for a crowd is definitely a crowd pleaser. Then, make your meatballs as you would in your roaster at work the next day. If the weight is for already stuffed breasts, it is not enough chicken. Bring the sauce to a high simmer (20-30 minutes at 350). Overloaded roasters also poorly agitate coffee beans. 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. Layer in the potatoes by your favorite recipe. Add ziti pasta, and cook until al dente, about 8 minutes; drain. Whether it's to pass that big test, qualify for that big promotion or even master that cooking technique; people who rely on dummies, rely on it to learn the critical skills and relevant information necessary for success. For guidance on condiments, saurkraut, etc, check the table on the sandwich event page. You would just need a portable burner to keep a pot of water boiling for service. Elisabeth, thanks, I can barely keep up with the website. Basically, you have the beef right, just be sure it is fully thawed in the fridge for a couple of days before reheating. I would boil for 1/2 hour, then put the adult potatoes in the sauerkraut when you uncovered it, and finish simmering the kid potatoes on the stove. 1 tablespoon ground black pepper If you are talking a full steamer tray like you get when catering, you need 3-4 pounds. 4 (16 oz.) A pound of rice makes about 6 cups cooked. Pam, rewarmed for 3 hours, they will WAY overcook, a waste of wonderful cabbage rolls. Do you have any suggestions or different ideas? Slider buns are a really good choice for this lunch, as most people take 2, which still uses less than one full sandwich. Allow at least 1 hour if not frozen. Once hot, can be kept safely warm; put in a roaster with a rack in the bottom, 1 cup water under the rack, preheated to 250. I would expect 4 sandwiches per pound, allowing 1.2 per female and 1.5 per male. Please consider adding an appetizer plan and here is why: A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. It won first place in a Chopped Competition that Zane and I entered with some friends. 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. Recipe will fill electric roaster but will cook down to 3/4 full. WARNING!!! I'm making Italian Pasta Skillet to serve from an 18 qt electric roaster. Preheat covered to 400 for at least 20 minutes. (2 roasters) I have a good southern dressing recipe posted in big pots. 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. We are doing whole pigs because that is what we have available from family. Robin as mentioned just above, slow heat. The baked mozzarella sausage for a crowd (120 people) requires 3 roasters, you would need about 2 1/2 recipes for your group. Allowing 1 piece of chicken per person, each 4 pounds serves about 10. 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. -cake (two full sheets). For 325 people, I would use 125 pounds of potatoes, about 1 pound each celery and onions for each 8-10 pounds of potatoes. After 3-4 minutes of heating, add the loin to the pot to brown the sides. How To Make Comforting And Delicious Swedish Meatballs, P.F.Changs Mongolian Beef Copycat Recipe, 1 hot Italian sausage link, crumbled (optional), 3/4 pound (12 oz) sliced provolone (not smoked), 1 (16-oz) carton whole milk ricotta cheese, 3/4 pound (4 cups) mozzarella cheese, shredded. and 1 cup of dry rice makes a slightly above average service of hot food. You can do about 20 pounds per roaster, 3-4 quarts of bbq sauce. If you need to be super economical by producing 25 meals at exactly 3 or 4 ounces, you have to facto. 1-1/2 cups margarine Can you do an oven, flat on pans roasted, you would get better color and more legs per batch. In chain Italian restaurants, they cook off 5 kg at a time, cool it immediately in ice water, drain, refrigerate and oil. 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. 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). What is baked ziti, and how is it different from lasagna? When serving cereal to a large group, plan on between 1 cup (1 ounce) per person for kids to 1 1/2 cups (1.5 ounces) per person for teens and adults. Is it possible to create a concave light? 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. 1/4 cup salt. No spices in this, just many creamy, flavorful cheeses. An apple or raisin dessert would be great with this menu. Chris, Look on the spaghetti/lotsa pasta page for help. I would not choose that method. PLEASE send questions separately from If this saves you time trouble, or money, please make a donation, maybe a dime per guest, to support this site- thanks. Now it's my turn to ask a favor of you. Do write back about the pork. Place onion, potato and carrots in slow cooker turned onto LOW setting. Discard any unrendered fat. 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. So after 18 years of supporting my readers as a hobby, I'm asking you for help! Laura, this is 200 cups of meat which is 50 quarts, you need 4 roasters. 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. The best answers are voted up and rise to the top, Not the answer you're looking for? Turn down to 150 degrees to keep warm. We're 10% of the way to our goal for the next three months. Note that this amount of sauce is only for 8 pounds meat, you will need 4 times as much for your 32 pounds. Also asked, how much does a full pan of pasta feed? Cook the pasta for 8 to 10 minutes. Your roaster will easily cook 12-14 quarts, so that is 8 pounds dry beans max. So you will have to scout out the venue electrically. 3 Tb. Answer (1 of 8): I always used the rule of 4 ounces per serving. The following tables help you determine how much food you need to prepare everything from appetizers through desserts for your big gatherings:
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\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
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\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
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\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
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\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
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\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
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\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
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When you're cooking for a crowd, knowing how much to cook is your biggest concern.