Also asked, how much does a full pan of pasta feed? 3) Veggies/beans--what temp and how long to heat straight from the can (1 roaster each) But if you use the soup sauce, each 6 pounds of chicken requires 1 quart of sauce. If the sauce is cold, it adds at least 1/2 hour to regular cooking time or 1 hour to slow cooking time. 4) Cornbread Muffins--what temp and how long to slightly warm without drying out? 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. It is safer, and you get moister turkey, if you cook it unstuffed, because you don't have to heat it as high. If you use roasters, you can do only about 20 pounds per roaster, 25 is too much. Rachel. Why is this sentence from The Great Gatsby grammatical? -carolina bbq sauce (2gal): best storage is to freeze the meat in the sauce, then have a table bottle on each table. Preheat 20 minutes to 400. 2) Locate a commercial licensed kitchen such as a church or cafeteria, cook/clean there and tote. An awfully good idea is a baked pasta dish like the sausage mozzarella bake on the spaghetti page.
Roaster Oven Spaghetti with Meatballs and Sauce Spread all of ricotta/sour cream mixture on top. This will be a holding pan or an extra pan for steaming if I have alot of business. Thanks. 1. 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. Yolanda, preheat the roaster. If this will work please let me know or anything else you recommend. :), At 325 preheated for 20 minutes, hot milk/sauce, very thin sliced potatoes, allow 2 1/2 hours; it may be done in 2. A good rule of thumb is to allow for 1/2 pound of boneless roast beef per person. The formula is 2 hours per pound (or cooked to an internal temperature between 150 to 160 degrees). The Baked Beans Calculator calculates the amount of baked beans you need to cook in order to feed a certain amount of people. An apple or raisin dessert would be great with this menu. Hi I am using a electric roaster to cook a turkey for the first time. Definitely use a rack. Leave in oven three hours (for six pounds) or four hours (for eight pounds). Please reply soon! If you don't have good garden tomatoes with flavor, add a small can of tomato paste to each gallon. You need a total of about 8 pounds of raw rice for 100 people, counting both recipes. Allow to stand 10 minutes. Do you have any suggestions or different ideas? Measuring out two ounces of dry pasta can get tricky when dealing with smaller pasta shapes like bow tie and macaroni.
How much Sausage for half tray? | Chef Forum HOW MUCH RIGATONI PER PERSON RECIPES - Stevehacks So a 1 pound box of dry pasta (16 ounces = 4 cups dry) cooks up to about 8 cups. You can bake covered in the oven or the roaster. Based on the 3-ounce guideline, purchase this much ground beef to serve your crowd. Pre-heat the oven to 200 degrees. And what kind of seasoning will make this a very yummy turkey for my in-laws? I need this for Thanksgiving and want to fill a 18-quart roaster with it. Since the pork is already cooked, you could reheat it by sealing it in vacuum bags (or ziplock bags with as much air as possible removed) and immerse the bags in a pot of water that's been brought up to 140 degrees or so. For a party of 50 People if serving with 3 other side dishes you will need 10 pounds Italian beef. My daughter mentioned it was the only dish that was totally eaten up! This does not have to be complicated. It also lets you get the extra grease off.
How Much Turkey Do You Need Per Person This Thanksgiving? 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. Sheet pans of really good cornbread would be more popular- put out your real butter, jam, and honey- and much easier on the cook, also great for making a pulled pork "shortcake" on the plate. Roaster ovens EACH require one full circuit, if you put 2 on the same circuit, they will blow the circuit and stop cooking! How long will it take to reheat in roaster oven before serving? 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 want to precook/freeze the pulled pork (unflavored). I'm doing this because I don't want the pasta to overcook and get mushy. I guess I would would split into two thin-wise, and pound to even thickness between two wax papers before filling and rolling. Here are more Variations: Notabay, yes, and the roaster will hold the pulled, sauced meat for 50 as well. There are lots of bean hints and recipes on this site- help with timing, etc. I would probably use several roasters, one to cook and the others to keep warm. 1 tablespoon ground oregano 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?). Can you tell me how much macaroni I would need? Pour melted butter/margarine over the potatoes and mix. Is there a proper earth ground point in this switch box? 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. before adding the turkey. I just want one made with like bread crumbs, gizzards, turkey juice, sage, rosemary, thyme; etc. Will it depend on the size of the cuts? If it is just a regular casserole pan in the roaster, treat as any oven, be sure you preheat the roaster. You can also roast or broil in a regular oven then keep warm as below.
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