My parents always used this roaster and their turkey was always fabulous, unfortunately, they have both passed and I didn't pay attention to how they fixed it. Allow at least 1/2 hour. The formula is 2 hours per pound (or cooked to an internal temperature between 150 to 160 degrees). * 5 cups French fried onion bits for topping. www.ellenskitchen.com/bigpots/bbentree2.html Either chuck or rump; the rump will be a bit drier, the chuck juicier but perhaps shrink a bit more. And Im confused. then bring in. Transfer to large roaster, cover tightly, place in oven at 300 degrees for 4 hours. Thanks for any advice you can give. They do great if brined like a turkey or chicken. Your 20 pounds will make 100 standard buns or about 200-240 slider buns, enough for 80-90 teens/ young adults. When calculating how much sauce for pasta per person, generally about 2 to 4 ounces (1/4 to 1/2 cup) of sauce for each 2 ounce (about 1 cup cooked) serving of pasta would be needed. 2 tablespoons chili powder I made your ziti for a crowd and it was a huge hit!!! Thank you. They only hold about 12-14 quarts, really. As for the meat: I would definitely consider anything that would make it easier. Can archive.org's Wayback Machine ignore some query terms? 9 potatoes, peeled and cubed I was making baked ziti and spaghetti and meatballs for 20 runners. With 300 people, to serve a full dinner buffet style (where more gets eaten) you need raw meats in amounts indicated in the plan for 100 lists. For Christmas, I will be cooking 3 pork tenderloins that are about 2 1/2 pounds each in a roaster. 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. I cover the first 45 minutes and uncover the rest. 1 head garlic, broken into unpeeled cloves And please visit our Family Savvy storefront to see all my amazon faves and must-haves for you, your home and your loved ones. Click Ellen's Kitchen Updates I use about 12-14 pounds regular hamburger for plenty for 40; when I make it in the roaster, I buy leaner, so I don't have to drain off grease- then it takes a pound or two less. Lift string netting and shift position on roast for easier removal after cooking. 1 cup vegetable oil Place a layer of clean, folded cloth dish towel on top of the rice if you are holding it to prevent excessive wetness/ condensation on the top of the rice. I have two large roasters and was going to use one for the sauce and meatballs. Required fields are marked *, document.getElementById("comment").setAttribute( "id", "a9c28df0651c566954027ae65a51e726" );document.getElementById("a3a4d235df").setAttribute( "id", "comment" );Comment *. Seasoned Advice is a question and answer site for professional and amateur chefs. See this offsite article for detailed help: www.homecooking.about.com/od/beef/a/filetmignontips.htm. 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! USE MY TEMPS IN THE ARTICLE I REFERRED TO ABOVE. -carolina bbq sauce (2gal): best storage is to freeze the meat in the sauce, then have a table bottle on each table. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits. I get around 6 or 7 in a half pan and a full is more than 2 half pans. WARNING: the first time you heat a roaster, it STINKS as it burns off the factory solvents, etc. Details, details, and MORE details - just another photo op thread Let us help you with your next Disney Vacation. Set aside half the sauce for marinating the pork. We are frying fish for 75 people. Essentially, these will be simmered. Do not put cheese on top, it will stick to lid. Roast according to directions (approximately 13 to 15 minutes per pound, basting every 15 to 30 minutes). Can you give me a general idea on how long it will take? Making statements based on opinion; back them up with references or personal experience. here ya go. Someone told us #1. it takes 50 min to boil water in a roaster. Thge beef will cook more evenly if it has been at room temp for 1-2 hours before youu start cooking. The turkey is approx. Folks will RAVE over this easy, cheesy and delicious baked ziti that will feed up to 20 people and is make ahead AND freezer friendly. My recipe for roasting the 14 lb. At this point, you're finally ready to cook the pork. Yours is small enough to be brined in the refrigerator in the giant jumbo ziplock bag. You can then quickly add your next batch of pasta without needing to wait for a fresh batch of water to heat up. 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 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. 3. Depending on the shape of the turkey (deep versus wide) it can finish in as little as 3/4 the calculated time. Serve each portion with garlic croutons or a spoonful of whole berry cranberry sauce for garnish, if desired. About 1/3 cup sauerkraut per person, you won't have any left; or a little more if it is self serve or they are really enthusiastic sauerkraut eaters. 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. Then I'll put it in the roaster well. This usually means they have to be plugged in in different rooms. You would just need a portable burner to keep a pot of water boiling for service. You also must not use household extension cords- only the heavy duty orange or circuit breaker type- and duct tape them down if they cross floors. We're 10% of the way to our goal for the next three months. -cole slaw (20lb) 2) how much meat should I use for the meat sauce for the rigatoni? I can't find any information or recipe about cooking baby potatoes in an electric roaster. EllensKitchen.com is remodeling and I want to provide the changes YOU (my readers) have been asking for. As they cook they thicken the sauce. Roast until the center temperature reaches 180F or the pop-up timer is up. And if you want leftovers, plan on 1 1/2 pounds per person. Preheat the oven to 350 degrees F. Combine the beef, pork, onions, bell peppers, and garlic in a large skillet over medium-high heat. 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. www.ellenskitchen.com/bigpots/plan/texmex100.html. There are lots of chicken recipes on line. Three items, plus a punch, or two if one is alcoholic, are sufficient. The drum is simply not large enough to allow the beans to move around. For guests or entertaining, I serve the ziti in stoneware casserole dishes that are designed to go from freezer to oven to table. You MUST refrigerate, by transferring to shallow pans less than 2 inches deep, beans spoil faster than anything. Basically, you have the beef right, just be sure it is fully thawed in the fridge for a couple of days before reheating. I am getting help luckily I have a very large family and many friends ready and willing to help. American Specialties Swedish Meatballs-$75.00 full tray/ $40.00 half tray. 3 Cups diced red potato Soup can be any combo, cream of chicken, mushroom or celery soup. 1 Tbsp salt or chicken or turkey bouillon powder On the other hand, 20 pounds of pasta for 200 people is a portion size of only about 1.5 ounces per person. If the meat is part of a bigger dish, like pasta or curry, plan for 1/4 to 1/3 pound (four to six ounces) per person. 2 teaspoons cayenne pepper I guess the point I was trying to make was that we DON'T have the luxury of cleaning the pans until we bring them home at night. Place clean folded cotton duish towels across the top to catch condensation drips from the lid. Add Parmesan cheese. 4. 7. Also asked, how much does a full pan of pasta feed? Then put drop dumplings on top to cook? So if you want superb cuteness, you will cook it for the last 25 minutes in a preheated 425 degree oven. Cook, stirring frequently, 5-10 minutes. You will make about 4 times the amount you can fit in a standard 9x13 pan. That's right for the roasters, just be aware you need one circuit per roaster, 2 will blow most circuits/fuses. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception. What the roaster does not do is slightly brown/ caramelize the skins as an oven would. Any cooking tips, other than slow roasting in a roaster with maple syrup? I was having trouble keeping alot of buns in the cloth bags I created so I will go to this method for now. 5 pounds tomatoes; 1 teaspoon fine sea salt; 1/2 to 1 cup extra-virgin olive oil; Large pot; Food mill or large sieve; Large rimmed baking pan; . 3.Preheat oven to 350 degrees F (175 degrees C). Each 4 pounds raw serves about 8. If you really must cook three hours, then why not cook them fresh in the roaster cookwell removeable pan with the usual tomato juice, etc? 3 Tb. Usually 350. steaming tips and cooking tips I received. As always, thanks so much for stopping by. 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. Have a rack in the bottom of each roaster. One gallon serves about 10 people for a main dish serving, about 16-20 as a vegetable side dish, about 50 as an appetizer dip. 2)Preheat the roaster, no hotter than 325, for at least 20 minutes. The crockpot lasagna recipe I use would be a good choice. Not recommended by the roaster people or the turkey people or the USDA. Overnighting with early AM rise, then the 1-4 hour hold would accommodate your timing. Also, should I cook it in any type of liquid or use a rub on it? If this saves you time, trouble, or money, please make a donation, a dime or quarter per guest, to support this site. Do I place a little bit of water in the second roaster? 1 and 2. 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. Add: 1 1/2 gallons pickle chips How long will it take to reheat in roaster oven before serving? When you serve the big three; potato salad, pasta salad and slaw- you want 10 gallons total per 100. The cornbread mini muffins will be prebaked/frozen ahead of time and thawed the day before. Use a BIG Pot and boil lots of water. Allowing for additions, I usually cook no more than 5 pounds dry per roaster. Yes, one roaster is great for 40 people- good for up to 60, easily. Consider doing yours that way. 4. you can layer the lasagna right in the roaster itself, like a giant slow cooker. Note: The cook times are intended for electric pressure cookers. For a Tailgate party of 50 people you will need 12.5 lbs of Italian beef. 1 teaspoon salt 7 quarts good quality chicken or turkey broth. If this is a paid gig or I have saved you time, trouble or money, please make a donation to support the site. Or The iceberg lettuce trick is for reheating leftover roast, pork chops, etc. This is the fudge factor that let's you get it done but not overdone. What I would do is, I just purchased an 18 at nesco roaster oven at a yard sale. I was thinking of baking or grilling them a day ahead, refrigerating, and putting then them in an 18- or 22-quart roaster with chicken broth and celery before we leave for church. You MUST have a temp of 165 in the middle of the pan at the end. For this group, I would use 1 1/2 times those amounts, in 2 roasters. I do 8 pounds dry (2 roasters) for 100 people. Will my roaster bake a cake and pie at the same temperature and time called for in a regular oven? It should rest outside the oven for 20 to 30 minutes before you carve it. The downside is that it generally is a slightly lower quality than pasta and sauce combined at service. 4 (16 oz.) I figure if I'm going to this much trouble, I might as well make as much as the sauce can handle (8 pounds being the top end). 1-1/2 cups pimiento, chopped Only for when I have a big croud and need the meat too cook fast. When hot through, 180 in the middle, turn heat to 180 to hold. Now it's my turn to ask a favor of you. ), layer in on a rack or pan. You don't want to fill a roaster more than 3/4 full, to promote even, safe cooking. If you do preheat, the half hour out is OK. This does not have to be complicated. update requests. 4. Why not just keep all the dogs in one and the buns in the other and put together as served? 1 pound bread crumbs 6 ounces melted butter or margarine Preheat oven to 350 F. In large stock pot, cook macaroni according to package directions. My party is a week away. butter and 20 if you add sauce and apple juice. If you don't have good garden tomatoes with flavor, add a small can of tomato paste to each gallon. Salt it with 2-3 tablespoons of salt. Yes, you can skip the bacon grease and use some extra butter. -corn (five #10 cans) No there is not and you could be shut down completely by your local department of health if you try to go with this arrangement. Shrimp Parmigiana-$140.00 full tray/ $80.00 half tray. When I do sausages in the oven, I brown them first on top of stove, layer them in the pan with the other fixings, and bake at 325-350 covered for about 1/2 hour then uncovered for about 1/2 hour. (it's also rather important if you're trying to bring it back up to temperature quickly). By the way, here is what al dente means. (Weights are for dry pasta.) {"appState":{"pageLoadApiCallsStatus":true},"articleState":{"article":{"headers":{"creationTime":"2016-03-26T21:07:45+00:00","modifiedTime":"2016-03-26T21:07:45+00:00","timestamp":"2022-09-14T18:09:43+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Holiday Meals & Entertaining","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33851"},"slug":"holiday-meals-entertaining","categoryId":33851},{"name":"Parties & Celebrations","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33855"},"slug":"parties-celebrations","categoryId":33855}],"title":"How Much to Cook When You Cook for a Crowd","strippedTitle":"how much to cook when you cook for a crowd","slug":"how-much-to-cook-when-you-cook-for-a-crowd","canonicalUrl":"","seo":{"metaDescription":"When you're cooking for a crowd, knowing how much to cook is your biggest concern.
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