www.ellenskitchen.com/bigpots/plan/texmex100.html. Any suggestions? Sounds like double the weight to me. If it saves you time, trouble or money, please make a donation to support this site. I would make at least 3-4 pounds. 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?). Be sure to preheat the roaster for 20 minutes before starting the casserole. Cut 30lbs of red potatoes into chunks, place them into Electric roasters, 15 lbs in each. Every year, I make and freeze this for holiday company and entertaining. I want to precook/freeze the pulled pork (unflavored). 4 ounces of uncooked pasta (elbow macaroni, shells, rotini, cavatelli, wheels, penne, or ziti) = 1 cup dried pasta = 2 1/2 cups cooked pasta. I have a delicious recipe with an olive oil and red wine vinegar base. 2) how much meat should I use for the meat sauce for the rigatoni? Add ziti pasta, and cook until al dente, about 8 minutes; drain. Do be sure to preheat the roasters 20 minutes before adding the food and starting the time counts. Let the pork cool. I am deperate for a stuffing receipe that everyone will enjoy. Cover; cook on LOW setting for 6 to 8 hours or until the internal temperature registers 170 degrees F. By the way, if this saves you time, trouble, or money, please consider a donation, maybe a dime per guest, to support the site. -cake (two full sheets)- plenty. Congratulations, and hope there are great plans for what comes next (my dad was retired military). Remove the pork loin and add 1.5-2 cups of liquid to the pot. Dark meat reheats easier and stays more moist and chicken-y. Even a marinara sauce would be a sauce option for sandwich chicken. Oct 31, 2011. Yes, one roaster is great for 40 people- good for up to 60, easily. If the soup/sauce etc is room temp, at least 2 hours. Cook at 325-350, allow about 1 hour per inch of layer, keep layersd at 4 inches or less. Chips, 6 pounds potato or 8 pounds corn per 100 plus 1 pint dip per pound. You can also roast or broil in a regular oven then keep warm as below. 3 1/2 cupss onion, chopped The point is clear: run fewer beans or increase roaster power to avoid roasts taking too long. Or can you eat earlier? Day of that takes about 3 people in the kitchen and about 6 out front to set up, serve, and clean up this size party, and they will NOT be at the wedding, they will be setting up the dinner. . "updates" in the subject line if you are requesting updates. A good rule of thumb is to allow for 1/2 pound of boneless roast beef per person. You should put only 1 roaster per circuit for cooking, but two per cuircuit is OK for keeping warm. Set to 200. Pour in enough boiling water to come about 1/2 inch up on the corn. If it has been refrigerated overnight, it takes about a half hour longer. 1 head garlic, broken into unpeeled cloves Pieces depends on the size of the pieces; if they get done too early, just turn the roaster to 200 to hold. 3 cups flour Overcooking ruins it. Remove from the electric roaster oven to a serving dish, and take out the vegetables and fruit inside the turkey cavity and discard. Picnic shoulder is the same as chuck on a cow. Jill, you posted twice, see the other one. Be aware they will not brown/crisp. Then I will bring them up on the steam tray to steam and stay hot. This method gives minimum shrinkage while tenderizing this sometimes chewy piece. I want to grill marinated chicken breasts ahead & freeze & reheat in a roaster as well. One pound raw makes a generous serving for a person with seconds and some left over. 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. The 4 inch or deeper roaster pan will NOT CHILL nearly as quickly, which leaves the middle at the danger zone (40-140) for too long. To do the chicken, you can use the roaster as a giant crock pot, 200 preheated for low, 290 for high, and your standard recipe. Try these incredibly easy pasta recipes.). ***White Sauce*** Laura, this is 200 cups of meat which is 50 quarts, you need 4 roasters. -green beans (five #10 cans) Then add minced garlic, diced tomatoes, spaghetti sauce, basil, italian seasoning and parmesan cheese to make the sauce. Local churches that do weddings and meal events are potential sources of help. You spary the pan thoroughly with non stick sparay. Do plan a crock pot of veggie burgers or vegetarian chicken (I like "Quorm") for the non-meat eaters; in this size crowd there will be some. Thanks for contributing an answer to Seasoned Advice! So, the more I can get done ahead of time the better. The crockpots are actually better for the sausages as they are too small to be easy to get from the roaster. Stirring means you have to take the cover off, which lowers the temp and slows the cooking. The drum is simply not large enough to allow the beans to move around. 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'd cook it in a pot of boiling water the night before, and use the roaster as a warming oven with a bit of olive oil on the pasta to keep it from sticking. Remove and cool. Adding a tablespoon of olive or vegetable oil to the pressure pot will help to prevent foaming during cooking. There's a good reference article on cereal serving portions here . Or use a crock pot type recipe; 200 is the equivalent of low, 300 of high. By clicking Post Your Answer, you agree to our terms of service, privacy policy and cookie policy. Check Out the New Pages Page. It tells how to do the chicken ahead over 2 days, the sauce is MUCH tastier than the soup sauces. Then turn down the roaster to 180 to hold. www.ellenskitchen.com/bigpots/pro/rice100.html 1.6 ounces dry is terribly small. Well we bought a HUGE stockpot to cook the spaghetti in. How to make, store, and reheat angel hair pasta for 250 in a tiny church kitchen. On sale at Macy's for $8.99! 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 . If this saves you time, trouble, or money, please make a donation, maybe a nickel per guest, to support this site. Rinsing and draining the kraut is important. Or should I just try letting them bake in the roaster while we are at church? How do I cook and hold pasta for 200 people? 9 cans cream of chicken soup Thanks for you help. I cover the first 45 minutes and uncover the rest. If 15 of the hors d'oeuvres are stuffed mushrooms, 9 are bruschetta, and 6 are grilled shrimp kabobs, what % are kabobs?, If 35% of the desserts on a buffet . Elisabeth, thanks, I can barely keep up with the website. Because the roaster does not brown or crisp the potatoes, I sprinkle on crushed French fried onions (the same kind used on green bean casserole) about 20 minutes before serving. Thanks !!!! This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception. Transfer to large roaster, cover tightly, place in oven at 300 degrees for 4 hours. Therefore the total weight of 4 boxes is 120 + 10 which equals 130 lbs. I have 12 lb prime rib that i want to cook for tonight. Your roaster will easily cook 12-14 quarts, so that is 8 pounds dry beans max. I am not sure how to make 20 pounds of pasta ready for a three hour dinner. You need an electric griddle or warming tray to hold it. 10 pounds thawed at preheated 350 covered, about 1 hour. I was wondering if you can cook the hot dogs and then keep them warm in a roaster oven? -cole slaw (20lb)- 3 gallons at least, could go 4 As always, thanks so much for stopping by. Pasta For a Crowd. 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. The beef benefits from sitting in baggies in the sauce for a day or two in the fridge. 6 tablespoons Dijon mustard Fill the roaster with enough fresh, cold water to cover the beans, and turn it to 300 degrees F. When the water begins to bubble, but hasn't yet boiled, reduce the heat to 195 degrees F. Step 4 Cook the beans until almost tender, usually 1 1/2 hours or less unless the beans are very old. The sauce should be rather watery and look like a brothy tomato soup. Cook it the first time, and eat it hot as the main course; then have it again later as a cold hors-d'oeuvre. The following tables help you determine how much food you need to prepare everything from appetizers through desserts for your big gatherings: Curt Simmons is the author of more than 50 books, including iPhoto For Dummies. Nowadays the amount of beef recommended per meal is 3 ounces since beef received a bad rapp. And Thank you very much. 12 pounds thin sliced onions- nice to slice the day before and soak in sugar water in the fridge overnight Layer in the potatoes by your favorite recipe. Do please check the electrical situation before depending on roasters. This baked ziti can easily be made ahead and frozen. Disney Shares Sneak Peek at Team Green Post-show in Tron Lightcycle/Run, The Best Kid-Friendly Attractions at Islands of Adventure, The Grand Cottage Is Returning to Disney's Grand Floridian Resort & Spa, The Best and Worst Food Items from EPCOT Int'l Flower & Garden Festival, Chef Mickey's Buffet Returns With New Food & Pricing Updates, ROFR Thread Jan to March 2023 *PLEASE SEE FIRST POST FOR INSTRUCTIONS & FORMATTING TOOL*. 4 people - 16 ounces 6 people - 24 . What do you have in mind? 6. (Looking for a great dish? 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. The first step is preparing your sauce and your pasta. Click Ellen's Kitchen Updates Then, add the trivet or steamer basket and place the pork inside. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. I will use this to simmer the hot dogs underneath in the 3 1/2" of water between them for a few minutes. 1 Teaspoon poultry seasoning 1/4 Cup instant mashed potato flakes Hi I am using a electric roaster to cook a turkey for the first time. Boil some water. It is one of our go to dishes to serve at a small group gathering or party. 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. Also what else are you serving with the beef? Then you can write and tell us! I plan on having foil pans keeping warm in the oven so I can refill the roaster as necessary. 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. 1 1/2 tablespoon salt you can layer the lasagna right in the roaster itself, like a giant slow cooker. 3) calculate the cooking time using anybody's table, but USE AN INSTANT READ THERMOMETER INSERTED IN THE THIGH TO CHECK THE TEMP. So you will have to scout out the venue electrically. Give the pasta a stir. The facility does not have a kitchen, so we are relying on electric roasters for much of the cooking. It was a delicious! Put in your pasta and bring it back to the boil. If you need to be super economical by producing 25 meals at exactly 3 or 4 ounces, you have to facto. Thank you. I have a pretty simple recipe that I use for my family of 4. The pulled pork recipe I like best starts two-three days ahead- see the pulled pork thread. Preheat the oven to 425 for at least 15 minutes. Made exactly as instructed. Your email address will not be published. I want to freeze for a few days. I can't find any information or recipe about cooking baby potatoes in an electric roaster. Look at these recipes: www.ellenskitchen.com/bigpots/oamc/chix1.html. If it is all in one package (I hope not! Stir, and the put the cover back on. I am in need of major help on how to cook this turkey? For 4 boxes you would have 4 (30 lb 40 oz). 3 Tb. (if it were grownups,you could do red wine and onions). It can then be held above 145 for two hours before you start to risk food poisoning. Simmer 10 minutes until just tender. Here is how to do it in the oven. I am making spaghetti dinner for 200 people. 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.
Curt Simmons is the author of more than 50 books, including iPhoto For Dummies.
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