Dummies has always stood for taking on complex concepts and making them easy to understand. Combine ricotta cheese, beaten eggs, grated parmesan cheese and basil leaves; mix well. Most stuffing that I have tried perpared by restaurants are not very good. 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. 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. 4pound load per roaster or just a tad under. 20 pounds turkey, cooked (save juices), dice into bite size chunks 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 . Lift string netting and shift position on roast for easier removal after cooking. Diana, yes. -mini cornbread muffins (25 dozen) It keeps for several days in the refrigerator. Like all the oter items, this is covered in the plan for 100 lists, the fruit tray list, the veggie tray article, and the sandwich event list (for the cold cuts). See my favorite cajun site for a really good red beans recipe: Mary Jo, best soak is overnight- in fridge if the weather is hot. Tammy, this is 12 to 18 loaves, only about three to four fit in a roaster. Keep in mind that these are just estimates - some people may eat more, while others may not be as hungry. I won't always use this method. how many pounds of pasta fill a roaster. Make sure hash browns are thawed as per recipe instructions. You could do prime rib for what it will cost you. (and while I never would say this normally how about quick drops of olive oil on the cooked noodles). Use high. Allow 2-3 days for ziti to thaw in the fridge before you plan to bake. If this saves you time, trouble, or money, please make a donation,maybe a dime or quarter per guest, to support this site. Preheat the empty roaster to 350 while you prepare the cooking pan full of corn. For this group, I would use 1 1/2 times those amounts, in 2 roasters. You can write back. See a letter from Ellen about the donation campaign. Baste with the pureed sauce every 30 minutes, until done, turning once (this second half of cooking will take as long as the first, if your grill is correctly regulated). Use the tips on the GE roaster thread. 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. The roasters each come with a pan that lifts out and fits snugly into the cooker. 1 Tablespoon no-salt seasoning blend I want to freeze for a few days. More than that, they tend to over cook the edges and under cook the middle. Pieces depends on the size of the pieces; if they get done too early, just turn the roaster to 200 to hold. Heat the sauce on top of the stove or in the roaster, then add the hot meats to the roaster and hold at 180-200 degrees covered. Pam, rewarmed for 3 hours, they will WAY overcook, a waste of wonderful cabbage rolls. You need an electric griddle or warming tray to hold it. The temp in the meat in the middle is 170 for food safety; when it reaches this, you can turn down to 180 to hold. Put the water and desired salt and seasonings in the roaster, bring to a boil with the roaster at 350 or above. If it is all in one package (I hope not! Pour in enough boiling water to come about 1/2 inch up on the corn. One appetizer service area serves about 100 guests. They need to stay above 160 degrees. 1/3 cup molasses See my recipe for honorable turkey in the recipebox. Then add minced garlic, diced tomatoes, spaghetti sauce, basil, italian seasoning and parmesan cheese to make the sauce. You would use the same temp and preheat instructions as for the large amount in the roaster, but you are looking at 30-at most 40 minutes for a family batch. (the pasta water, having starch in it, will combine better with the sauce than just plain water). May 4, 2017. Do meatloaf NOT burgers- it is unsafe to hold for so long after cooking- make the loaves ahead, refrigerate, slice and reheat, Do chili mac/ hamburger helper style pasta and ground beef. I am assuming these are fully precooked and you are just reheating. Bake in the electric roaster covered for at least 1 hour, 40 minutes, up to 3 hours if the mix was cold/refrigerated to start with. Elisabeth, thanks, I can barely keep up with the website. Definitely presoak beans to be cooked in a roaster, 8-12 hours, up to 24 if possible. 1 Tbsp salt or chicken or turkey bouillon powder Then set at 250 to no more than 300 and use the cooking times for the crockpot freezer lasagna in my Big Pots section- about twice as long as for a regular heat regular oven. Keep the layer under 4 inches thick, or the edges will dry out badly before the center cooks. PLEASE HELP. Also do i stuff it ot not stuff it? 2 tablespoons chili powder Required fields are marked *, document.getElementById("comment").setAttribute( "id", "a9c28df0651c566954027ae65a51e726" );document.getElementById("a3a4d235df").setAttribute( "id", "comment" );Comment *. Put the veggies in, stir a bit once or twice, allow at least 40 minutes, turn to 180 when nearly done. The first step is preparing your sauce and your pasta. Definitely use a rack. 1-1/2 cups pimiento, chopped 3 Add cooked meatballs; stir until covered with sauce. **MID-SOUTH CAROLINA MUSTARD SAUCE*** Here is the link- it got lost when we split this thread: These are much better done in the oven. Either make sloppy joes/ maid rites/ loose meat sandwiches, which hold very well, recipe on this site; or make sausage in BBQ sauce. www.texascooking.com/recipes/dressinggiblets.htm. The sauce should be rather watery and look like a brothy tomato soup. I would not choose that method. You can reduce amounts taken if someone serves the meat. So, Do you have someone who can come in, take it out of the fridge and put it in the roaster? You DO need to get some help, volunteer or paid, or you will remember it as the day you exhausted yourself over dinner instead of your wedding day. You want at least 15 pounds. Can you do an oven, flat on pans roasted, you would get better color and more legs per batch. For example, meatballs for 100 for appetizers, 10 pounds plus 3 quarts sauce; sausage rounds, a bit more, 12-15 pounds, same sauce. Rubber chicken is sometimes an accurate description and you do not want that at your wedding. 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. Again, thanks so very much for all and any additional advice. 1/3 cup honey You can brown on the stovetop, place in the pan, add sauc, cover and bake. Go to this manual and page down to page 5 for instructions on turkey raoasting and for times. The one thing it won't do is make a crispy top; you can either add a topping such as crushed French fried onion rings the last 15 minutes, or run them under the broiler, which is hard because the pans are heavy and hot. Again, preheat the roasters before putting in the beef; time depends on how full the roasters are, but at least the same as the potatoes. (2 roasters) Most people overcook them. You can minimize the mush factor, by cooking the pasta a couple minutes short of done- just past chewy- and usin a thicker sauce. With hot sauce, allow a half hour- temp in the middle is 165. Also, you will need 2 serving lines or a double sided line to serve everyone in less than an hour. Pour over noodles before adding the sauce. I need to know how long to cook it, do I add water in the bottom of the tray, do I put the turkey on the wire rack? Usually 350. Condiments are on the sandwich event page. You have two tasks: 1) cooking the dogs and 2)keeping them warm. Or can you eat earlier? Preheat the roaster for 20 minutes at 400 degrees. Thanks for contributing an answer to Seasoned Advice! and 20 if you add sauce and apple juice. Hi Julie, you can definitely prepare a day (or two) ahead. If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site. Then you have to cool them quickly and get them into the fridge within two hours so they remain food safe. Can make ahead, shred and chill and reheat day of, also. Thank you. Drain. If it has been refrigerated overnight, it takes about a half hour longer. Thank you. 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. Thanks. Reheating chicken dishes which have been thawed for 48 hours or longer in the refrigerator stay moister than that cooked from frozen. If you buy a 50 pound bag of feed, it would feed your chicken for around 33 weeks. Heavily grease or spray the cookwell, coat with Parmesan cheese. Add the tomatoes to the skillet along with any herbs as desired. Three items, plus a punch, or two if one is alcoholic, are sufficient. Preheat the sauce and the roaster to speed up the reheat. When it reaches 180 in the middle of the dish, turn down to 180 to hold. Cook the pasta, al dente, just a bit less than soft. Let the pork cool. It is always a HUGE hit when we serve this to guests. Preheat 20 minutes to 400. There is another good recipe called "honorable turkey" in the recipe box that has a honey /soy sauce glaze. You can cool spaghetti rapidly under cold running water and then drain it and toss it with a bit of oil to keep it from sticking. With the new health-consciousness sweeping America, many of us feel we can no . Sprinkle seasoning blend over roast and place roast on vegetables. steaming tips and cooking tips I received. About halfway through baking, place more cheese on top and finish baking until the cheese is nicely browned. In medium bowl, stir together ricotta, sour cream, egg & Italian seasoning. 3 cups flour If the weight is for already stuffed breasts, it is not enough chicken. Jill, you posted twice, see the other one. Allow 3 hours at 300 degrees, covered, stirring occasionally. 1 tablespoon ground oregano 1 qt whole milk, heated Is there a liner (plastic or aluminum) that can be used in an electric roaster to minimize the need for cleaning. I guess I was thinking that it would fall off the bone in whatever way it would be served, with some slicing involved. OPTIONAL, chopped celery or bell pepper cooked with the onions There is discussion how to do a large amount and about reheating. Use fresh basil, not dried. 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. Be sure to preheat the roaster for 20 minutes before starting the casserole. Pounding the jars on a counter a few times to try and get . If you make this and have any questions , feel free to contact me in the comments. Not really practical for very large amounts. Melt butter in the same stock pot or in a large saucepan. Basically, you have the beef right, just be sure it is fully thawed in the fridge for a couple of days before reheating. this would be for your max. You'll want to pull the pasta early (a little before al dente), and should save some of the pasta water so that you can thin back out the sauce if the pasta starts absorbing too much. If you are stuffing the chicken breasts yourself, it is a fiddly, time consuming job. A smoky marinade is more likely to do what you want. This does not have to be complicated. Using Kolmogorov complexity to measure difficulty of problems? 05/30/14 Barb, the roaster will be VERY full. 4 people - 16 ounces 6 people - 24 . In the short video below, I show you the three things I use to freeze baked ziti and how I use them. When hot through, 180 in the middle, turn heat to 180 to hold. Cook the pasta for 8 to 10 minutes. 9 tsp. I do mine in the oven and that is about how long they take for a big roaster pan full. "Obviously getting the amount of pasta+water involves simply increasing these factors by 1, so al dente will weigh 2.25x the original, and typical American . It is similar to lasagna but much easier to make (and just as yummy). * 1-1/2 cups melted butter I plan to boil the pasta until almost done and keep it in ziplock bags with a little olive oil to keep it from sticking. 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. Why is this sentence from The Great Gatsby grammatical? You can cook up to 20 pounds of boneless meat in one, which will serve 50-60 people. Please reply soon! 1-1/2 lbs cooked turkey, light and dark meat, cubed (That is 3 cups- it takes 3 pounds raw whole chicken or turkey to make 1 1/2 pounds meat) )I usually increase the meat This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception. 2 tablespoons salt 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
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. Your help matters! Pour into the roaster, holding back the topping till later. A pound of rice makes about 6 cups cooked. 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.
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