i need to make a deli platter and my questions are what meats(most popular) and how much should i get?

and sausage pepppers and onions
how much sausage will i need and how many peppers n onions

For the lasgna, 4 9x13 dishes, cut 12 per dish. For the schnitzel, 60 small pieces. Many folks will take some of each.

pasta salad, tossed salad- make about 1/3 the amount for 100 of each
Fruit salad- see the fruit tray page. I would suggest a fruit tray instead of a salad; keeps better, prettier to serve, easier to eat, leftovers are more useful
veggie platter- there is a veggie tray page. Since you have a tossed salad, how about a relish tray instead- more interesting- 2/3 the recipe for 60.

Cheese, 2 ounces sliced per person, crackers 2-3 pounds.

Yes, this is a nice selection. Expect everyone to put cheese on their sandwiches in addition to the other filling- 2 ounces per person. For this selection, I would do it this way:
ham 2 ounces per person, turkey 2 ounces per person, roast beef 3 ounces per person
Allow 2 1/2 rolls per person. See the sandwich page for condiments, use 1/2 the amount for 100. Fruit tray, make 2 times the tray for 25 in the article.

Consider making part of the veggie tray a relish tray instead- see the top of the veggie tray page.

Also what sides do you think would be best? I was thinking a fruit and veggie tray, pasta and green salad.

Also would have some finger food as guest arrive such as cheese and crackers, dips, and shirmp mold.

Here is my advice:
Skip the shrimp cocktail unless you can do 1 pound for each 5 people. Otherwise it will run out early and many people will mind not getting some.

See my antipasto platter for help on appetizer amounts. 1/4 cup hummus or chickpea salad per person.

shrimp cocktail (6 pounds of 20-24 shrimp per pound)
stuffed grape leaves (100)
tomato, basil, mozzarella skewers (150)
chips, cheese, crackers at the tables

full tray veggie lasagna
full tray pulled pork
full tray spanikopita (spinach pie)
full tray greek salad
full tray pasta salad
full tray bean salad
full tray another pasta salad
full tray cole slaw (to go with pulled pork on buns)

plus burgers, fresh keilbasa, and lots of cake for dessert with 3 gallons iced coffee.

The only change I would make, is I never allow less than 1 pound of shrimp for 5 people- 6 at the most- people love shrimp and will eat it all up- and the last folks might not get any.

I am having 40 adults to my house on Saturday for a party. I ordered 60 rolls, 4 llbs of turkey, 3 llbs of ham, 3 llbs, of salami, 2 llbs prov cheese, and 3 llbs of white american cheese.

I am having 40 adults to my house on Saturday for a party. I ordered 60 rolls, 4 llbs of turkey, 3 llbs of ham, 3 llbs, of salami, 2 llbs prov cheese, and 3 llbs of white american cheese.

You need one brownie and one of each flavor cupcake per person.

I am preparing food for approx. 80-100 guests on Sunday, August 1st. We will be serving hot dogs, hamburgers, salad, cold pasta salad, pasta, fruit salad, rice, sausage&peppers, eggplant, green beans, small chicken breasts with broccoli & sauce. I'm just trying to get an idea on what size trays I should be using to prepare for this amount of people. Any suggestions that you have would be greatly appreciated. THANK YOU.

Tina, this is a tough estimate because it is more than usual number of choices for the number of people. For 100 people:

hot dogs, hamburgers, sausage&peppers, small chicken breasts with broccoli & sauce.
1 burger per person, 1 pound sausage for each 4-5, 3 ounces chicken per person Skip the dogs, or just have a couple of packs for kid back up.

salad, cold pasta salad, see plan for 100 page

50 pc fried chicken
tray of mostocciali good for 25
tray of lasagna good for 25
tray of eggplant parm good for 25
tomato foccacia - 45 pc
1 3ft sub american
1 3 ft sub italian

All the rest of the items have their own pages. Fruit tray page, veggie tray page (but yoy might consider the relish tray for 60 instead, more interesting), and dessert planning page. Also the beverage planning page if you need it.

I have been out of the catering business for a while - need advice.

Planning family reunion -

30 people supper: BBQ sandwiches/ pasta salad, potatoe salad and cole slaw - how much of each

50 people dinner:, spaghetti with meat sauce
salad
Texas bread
various desserts

For the 50 people spaghetti dinner, use the amounts from the spaghetti dinner for 50 at the bottom of the spaghetti page. Desserts for 100 on the dessert planning page, use 1/2 the amount for 100.

im planning a luau party (more on the asian side)for 40-50people
how much roast pork i should buy (in lbs)?
I will have 2 big tray of pineapple rice
200 skewers of chicken kabobs
shrimp coconut (approximately 250 shrimps)
meatballs (200 meatballs)
and a big tray of papaya avocado salads

I will have some fruity drinks too.....
Please let me know.....

Use the antipasto vegetables on this page:
www.ellenskitchen.com/bigpots/appetiz2.html

Do lasagna for 25, on the spaghetti page.

Do the chicken allowing 1 6 ounce raw, boneless piece per person plus 10%.

I'm hosting a BBQ this Sunday for 50 people (six are vegetarian). I'm wanting to serve a mix of hot dogs, hamburgers, and porkburgers. How many of each would you suggest?

Condiments for the hot dogs are on the sandwich page

I would make 4 9x13 chicken tettrazini, serve 3 and send one home to mom-to-be freezer in 2 8x8 pans.

7 pounds meatballs

2 shells per person unless they are the ultra large ones, even the at least 1 1/2.

Hopping John
bread, cheese and fruit platter
chips and salsa
veggie tray
shrimp cocktail

I would do 4-5 2 layer cakes, looks fresher through the day and more interesting. Or 1/2 of any of the dessert plans for 100 on the dessert plan page.

I would suggest fruit trays; cheese trays, maybe with some logs or spreads; a sliced meat deli tray with a basket of good small breads or rolls and the fixings. One good hot dip or pate or seafood mold.

Total 4 pounds dry rice, divided into the two dishes to suit your particular group.

Total 6 pounds pasta for the ziti, a bit less if there is meat in it. You will have some left over.

1 piece of chicken per person, plus a bit- about 6-7 chickens

1 pound of sausage per 4.

I would add fruit trays with some pineapple.

A Tex Mex buffet is VERY popular with this age group and quite economical; it doesn't have to be just tacos, you can do fajita makings, a nacho selection, etc as well as rice and beans, salad and taco makings.

An ice cream sundae bar is a great dessert choice, if you have the facilities, but frankly, any of the dessert plans on the site will be a hit.

If you are doing the cooking yourself and want to cook ahead, an Italian buffet with lasagna as the main course is a very good choice.

I am estimating around 100 guests for my wedding reception. We are doing a tapas style dinner. This is the menu I was planning. Please let me know if you think there is a good variety or too much variety. Also if you could let me know quantities that you think would be sufficient for a crowd this large. It is an evening reception so people will have a large appetite. I would hate to run out of food; however, I would like to save money and not order too much. Let me know what you think a safe quantity would be. Thanks so much!!!

Appetizer
Fruit Trays
Vegetable Trays

Appetizer
Fruit Trays
Vegetable Trays- suggest relish trays or antipasto as all or part, see info on veggie tray page
Some kind of protein and cracker or bread- could be cheese, dip or spread
Punch or punches/ sangria, some light beverage- two if one is alcohol- inclusive.

Dinner
Black bean soup (vegetarian)- maybe in shooters (cups)- 8 ounces per person- 6 gallons, probably have some left
Chicken skewers- 4-5 ounces raw per person
Pork skewers- 4 ounces raw per person
add about a dozen marinated tofu skewers unless you are certain there are no vegetarians
Salad- choose one of the make aheads
maybe add tabouli? or Jerusalem salad?
Breads about 12 pounds
Hummus Spread- about 18-20 pounds- maybe several flavors
Bruschetta Spread- about 1/4 cup per person
Crostini with goat cheese and smoked salmon- 1 ounce each goat cheese and salmon per person
Spanish olives- black and green- total, 1 gallon
Spanish cheese- several kinds, include a soft cream-cheesy spread, about 16-20 pounds. Some might be on the appetizer table

Add dinner level coffee (see beverage planning page)

I will be having about 40 guests at a pre-wedding event (mehndi party) at our house. The event starts at 6:30pm and will be fairly informal. I am hoping that we could order lebanese finger food to keep people going and then do a small bar-b-que later in the evening (the dinner would be very basic -- chicken/lamb kebabs, with greek salad, tabbouli salad, yogurt, hummus, and pita). Based upon this, I am unsure on the quantities to order for the finger food.

The lebanese finger food menu is:
beef kibbe (per dz)
vegeterian kibbe (per dz)
spinach pie triangles (per dz)
cheese pie triangles (per dz)
mini lavash with chicken (per dz)
hummus (per lb)
vegetables for dipping (carrots/celery etc.)

Prime Rib, 20 pounds boneless ready to eat (about 30 pounds raw)
Sausage & Peppers, 10 pounds sausage, equal weight veggies
Corn, 10 pounds
Delmonico Potatoes, 18 pounds
Green Salad, 1/2 the amount for 100, see planning page
Rolls, 2 small per person (3 ounces) 2 pounds butter

Allow 3-4 ounces deli sliced meat per sandwich, turkey freezes better than ham.

Baked Ziti 2.5 lbs
Penna a la Vodkda 2.5 lbs
Chicken & Mushrooms 10 lbs
Loin of Pork 5 lbs
Sausage & Peppers 10 lbs
White Rice 2 lbs
Roasted Potatos 5 lbs
Broccolli & Strping Beans 1 lb of each

Menu: Deli tray with meat and cheese slices, sandwich fixings (i.e. tomato, lettuce, onion, condiments), bread or rolls or croissants, coleslaw, greens salad, baked beans, veggie and/or fruit tray, chips and dip, dessert (assortment of cake pops and chocolate cross-shaped suckers). I thought of all cold items (except maybe don't need baked beans?), because we'll be coming directly home from church to eat.

Is this enough choices, too much? I would love to know how much of each as well.

For the purpose of this meal, all the kids over 10 will eat like grownups, so I suggest you use the sandwich page and get 1/5 the amount for 100, meat, cheese, bread and condiments; do the meal amounts if you have the beans and the big meal amounts if you don't, as people will have breakfasted early. Do the fruit tray for 25 from the fruit tray page, and you do not need a veggie tray with the salad. Allow 2 ounces chips per person (people will snack on them) and 1/4 to 1/3 cup dip per person, depending on whether it is one the kids like a lot.

Planning an anniversary party in August, 150 people attending. Here's my menu, appreciate your help on qty.

Menu:
Pulled pork (or chicken) sandwiches
Roaster of Beans (beans, ground hamburger, onions, stewed tomatoes)
Potato Salad
Pasta Salad
Mixed fruit salad
Mixed veggies
Sheet Cake
Mixed Nuts
Lemonade

Thanks so much! This is so helpful to see how everyone else is planning their parties. I'm planning on the snack/sandwich buns (the size smaller then a hamburger bun)

Also, you need to plan a nibble table for the hour or so between the service and the meal (photos, etc); punch or the lemonade and 3 items, such as a fruit tray (1/2 the deluxe tray for 100 on the fruit tray page), the cheese tray (8-10 pounds cheeses) and one nice dip or spread on crackers.

little hot dogs, 3 per person
spanekopita, 2 per person
cheese, 2 ounces per person
crackers, 4 pounds
fruit, 1 1/2 fruit tray for 25 or 1/3 fruit tray for 100
artichoke dip, 1/4 cup per person, 1 1/2 ounces bread or chips per person

chicken piccata (i know that amount)
rice pilaf, 4 pounds dry rice
salad, 1/2 amount for 100 see plan for 100 table
broccoli casserole, 11-12 pounds broccoli pieces
asparagus, 1 pound fresh untrimmed per 4

144 shrimp cocktail, OK sauce 1 cup per 5
80 small curry puffs, OK amount, but I would probably go with a milder flavor- unless you are sure this would be liked
80 chicken skewers, OK, or could do a spinach Parm square, frittata square, etc

50 almond cookies,
50 chocolate chip cookies
50 slices blackberry jam cake,
Fine on desserts. Might add some more choc chips- some people do take 2-3

16" fruit platter- Not sure how much fruit this is. You want about 10 pounds edible.
16" crudite platter- would skip. They had lunch, and don't need it now.

1 1/2 trays of penne vodka
1 1/2 trays of Chicken marsala
1 full tray shrimp & garlic sauce (small shrimp)
1/2 tray rice
1 full tray meatballs & sausage
I full tray brocolli, brocolli rabe, potatoes, long hot peppers
1 full tray garden salad

cheftalk.com
chef2chef.com

margarita chicken- 1 pound per 3 people
coconut shrimp skewers- 2 to 3 per person
fruit salad- use fruit tray page of plan for 100 page, 1/2 the amount for 100
watermelon salsa- for what? about 1/4 cup per person
tortalini marinated mozzarella and tomato skewers- about 2 per person
stuffed cherry tomatoes-4 per person
crab dip- 1/4 cup per person plus 1 1/2 ounces crackers or 2 ounces chips
spinach artichoke dip 1/4 cup per person plus 2 ounces bread
chilled boiled shrimp- at least 1 pound for each 3, plus 1/4 cup cocktail sauce per person

the other sauces, 2-4 tablespoons per person- for example more avocado, less jerk.

Breakfast Breads
How many dozen?

Coffee/Tea
How many gallons of coffee?
How many gallons of tea?
Do we need to consider how much coffee to order in relation to how long the event lasts?

Fruit $6/person
Order for how many people? Obviously not everybody is going to eat one of everything.

Eggs $6/person
Order for how many?

Whole Fruit $2.50/person
Order for how many? And do we really need fruit and whole fruit offerings? I would think people would prefer fruit over whole fruit because it is easier to eat.

Breakfast Breads
How many dozen? I order 13 dozen per 100

Coffee/Tea
How many gallons of coffee? about 7 gallons per 100, with about 1/4 of that decaf
How many gallons of tea? about 6 quarts hot per 100- or 30 bags assorted plus hot water
Do we need to consider how much coffee to order in relation to how long the event lasts? This is for a meal, or 2-3 hours.

Fruit $6/person
Order for how many people? Obviously not everybody is going to eat one of everything. I do 4 gallons of fruit salad or about 25 pounds fruit per 100

Eggs $6/person
Order for how many?
at least 400 if you are not going to have yogurt or another protein available

Whole Fruit $2.50/person
Order for how many? And do we really need fruit and whole fruit offerings? I would think people would prefer fruit over whole fruit because it is easier to eat.
Skip it

Granola $6.50/person
Order for how many?
This is way overpriced. Get assorted cold cereals or skip it.

This is a sensible size for this party, good for you! Here are some notes and suggestions.

baked ham, 1 pound ready to eat per 3 people
boneless chicken tenders w/bbq sauce on the side, 3-4 tenders (depends on size) plus 1/4 cup sauce per person

Suggest you add either good bread and butter,n about 10 pounds and 2 pounds

baked potato bar w/cheddar cheese, sour cream, bacon bits and butter;
covered in detail on the baked potato bar page

green salad w/strawberries w/basalmic vinegarette, 8 pounds lettuse, 6 pounds starwberries, 3 quarts dressing

premade fresh fruit salad, 1/2 cup per person

cold steamed shrimp w/cocktail sauce- put these out on the appetizer table, people are greedy for shrimp and if on the entree table will eat a LOT! Appetizer, 1 pound per 5 people plus 1/4 cup sauce per person.

appetizer:
cheese tray w/crackers. 12-16 pounds minimum, part can be spreads or logs, plus 6 pounds crackers, have 1-2 pounds back in case needed.

beverages:

iced tea, unsweetened at least part, 6 gallons
cherry limeade,
lemonade, not sure why both this and the limeade? at least 6 gallons total
water- bottled? 2 per person, you will have some left
1 pound ice per person minimum, 2 pounds if hot, plus 30-40 pounds per ice chest

These are serious eaters, you want the equivalent of a 12 inch sub per person, plus 10%; 6 ounces of meatballs per sandwich. So that is 1 pound of raw meat per 3 to 3 1/2 sandwiches.

2 manicotti
3 meatballs
3 ziti
2 chick parm
2 chick, broc, ziti
Plus salad and rolls

Cheese and cracker platters as well

Wedding:
100 people:
2 manicotti
3 meatballs
3 ziti
2 chick parm
2 chick, broc, ziti
Plus salad and rolls

Cheese and cracker platters as well

I would definitely make sure that the Parm pieces are just 3 ounces, or cut, so there would be enough for everyone to have a piece.

You need some kind of veggie, maybe trade out (some or all of) the ziti for eggplant Parm, a broccoli dish, or some kind of roasted veggies.

kindly give me the quantities of the ingredient to be use.

For the moi moi, plan to make 20 to 24 pounds of beans using the proportions and methods outlined at this off-site recipe:

www.congocookbook.com/snack_recipes/moyin_moyin.html

At the same site, there is a very good jollof rice guideline:

www.congocookbook.com/rice_recipes/jollof_rice.html

I'm doing some menu planning for a dinner style cocktail for roughly 65 guests. There will be no plated meals, only canapees and bites going around (12 different kinds to be exact, not including 4 different small desserts). I have a wide range of different kinds of "bites" as this was requested by the person throwing the party, however all item are fairly easy and simple to make. I am however struggling with the quantity of each that I should make. I am assuming each person will eat between 21-23 bites.

Without knowing what the selection is of your "bites", I can only give you some general guidelines per person:

3 ounces of meatballs or sausage bites or meaty type things (counts as 3 bites)
3 ounces of shrimp, crab, etc (counts as 3 bites). Caviar is 3 bites per person with all the trimmings.
2 ounces of cheese with 1-2 ounces crackers (counts as 2 bites)
3-4 ounces of fruits (counts as 3-4 bites)

You are seeing the pattern?

First a nibble table, fruit trays, cheese, crackers, one or 2 dips or spreads.

Taco bar- very little cooking, can do a fiesta type theme

Roast or baked chicken
-and rice pilaf, marinated cold veggies
-potato or pasta salad (pasta is easier), baked beans and slaw

Creole red beans with sausage and rice, local fried chicken

Breakfast: Sausage biscuits for 500 (we think more since 700 of the Hell's Angels will be attending we just learned) but starting with 500 biscuits for this motorcyle rally.

We could just get preformed patties I suppose. But if we had a better deal on bulk we might try that if we knew how much per person.

I just get nervous that we will not have enough food.

Here is what we are having:

3 veggie trays, 1 cheese tray, 2 egg salad sand. trays 1 chicken wing tray, 1 chicken tender tray, homemade salsa & chips, 2 cuban sand. platters & bunches of pizza rolls. That does not include dessert & beverages. Also someone is bringing cut up subways & 1 meat tray.

For 40 people, assuming this is over a meal time:

www.foodtimeline.org/fooddecades.html

JAMES BEARD ON COCKTAIL PARTIES, c. 1965:

Traditional Hot Chicken or Turkey Salad Casserole
9x13 pans (full)

4 cups cooked chicken or turkey, diced (2 pounds)
3-4 hard cooked eggs, chopped or sliced
2 cups diced celery, sauteed
1 tablespoon minced fresh onion, can be grated raw or sauteed
4 tablespoons fresh parsley, chopped
1 teaspoon salt
1 (10 3/4 oz.) can cream of chicken or mushroom soup- may sub sour cream or ranch dressing
1 cup mayonnaise (not salad dressing)
2 tablespoons lemon juice
1 pint fresh mushrooms, sliced, sauteed
1/2 cup sliced or slivered almonds or walnuts
OPTIONAL:
2 ounces (jar) pimentos, minced
1/2 cup frozen peas

TOPPING:

1 c. grated cheese
1 c. herb stuffing mix, OR crushed potato chips, OR crushed corn flakes
Or skip these and use 1-2 cups of those little French fried onions

Saute all those veggies.

Combine all the dry stuff. Add soup, mayonnaise, lemon juice, peas and mushrooms. Mix well, refrigerate overnight. Top with cheese and stuffing mix. Bake 30 minutes at 350 degrees.

I would make 5 9x13 pans and probably use a large turkey instead of a bunch of chickens.

And since these are white foods, I would probably do a red veggie or tomato soup, or a bean or lentil soup full of carrots and other veggies.

Don't forget the peppermint stick stirrers for the hot chocolate, you can get them on sale after Christmas!

You want about 8 ounces of meats, 4 ounces of each side, 6 ounces of rice, 2-3 ounces of salad. The mac and cheese is a bit odd with this menu? Maybe a different pasta dish?

Rice 4-5 pounds
Chicken, 1 pound boneless per 4 people.

Our menu is primarily finger foods:

-Ricotta, Fig spread & Prosciutto on bread
-Pimento cheese Sandwich on Bunny Bread
-Turkey & cheddar on Rye w poppy seed mayo, apples & balsamic reduction
-Roast Beef & Horseradish mayo Tea sandwiches
-Walnut Crostini w/ gorgonzola & pear

My questions are:

How many of each tea size sandwich/app should I make? Should I serve something else in addition to these? ( we will be having cake too)

Also, we will serve Mimosas- How many bottles of OJ and champagne do I need? (not everyone drinks)

I am having my son's first birthday and there are 40 adults/older kids plus babies for 3 hours over lunch. We are planning to do a barbeque with sausages and bread rolls and I don't know how many to buy? Also potato salad, coleslaw and green salads, fruit platter and nibblies.

For dessert my mother in law wants to bring 2 pavlovas and cupcakes, plus I am doing a birthday cake. Is this too much?

For 40 people, these are the minimums I would use:

Assuming many of the guests are near the age of the honoree, you need less than for a younger crowd.

If you actually want 72 portions of salmon, that would be 14+ pounds. If you are trying to estimate what people will want, you need to prepare 60 chicken and 30 salmon, yes that is more than 72, but the only way to make sure everyone gets what they want.

Suggested menu:
Cranberry chicken salad (don't know how many pounds)
Mini croissants
Hoagie trays- 2 large feeds 26 people
Potatoe salad
Macaroni salad
Cucumber open sandwiches
Pickles
Devilled eggs
Veggie cups with ranch on the bottom
Brusetta and crackers
Cheese platter- 2 large serves 20 people

Suggested dessert menu:
Lemon cupcakes with cream cheese frosting
Vanilla cupcakes with vanilla frosting
Chocolate covered strawberries
A cake
Fruit platter- 2 medium serves 20-25
Chocolate chip cookies ( if necessary?)

I am getting some of the things at a local deli ( such as the chicken salad, hoagie platters, cheese platter, fruit platter, and the cake)

But I am so unsure of how much of each thing I should buy, and also how much of the other items I should make.

If this site helps, consider hitting the donate button to support the cost of making it available.

Overall this is too much food. Look at comments and write back.

Cranberry chicken salad (don't know how many pounds)- assuming sandwiches mostly, 2 gallons
Mini croissants-50
Hoagie trays- 2 large feeds 26 people
Cucumber open sandwiches- These are fiddly and have to be made morning of, don't really go with hoagies.. you want no more than 1/2 sandwich per person

Potato salad
Macaroni salad
See plan for 100, use 1/2

Pickles- 1/2 gallon
Deviled eggs- 2 1/2 to 3 dozen eggs is not too much
Veggie cups with ranch on the bottom-?? see veggie tray page
Bruschetta and crackers- skip. Fussy and not needed
Cheese platter- 2 large serves 20 people OK

2 large hoagie trays will be enough?

veggie cups with ranch at the bottom are just sliced peppers and cucumbers in a clear cup with ranch at the bottom so it eliminates double dipping- i figure 1 cup per guest?

we were doing a decorative baby cake that serves 30-40 people, along with cupcakes (because the person we are throwing the party for loves cupcakes), maybe we can just do a cupcake cake instead.

2 medium fruit platters is ok?

Yes, one cup per person, consider adding a couple baby carrots, a celery stick or 2.

Cupcake cake sound great, you can do the vanilla icing pink and blue, with the lemon it will look very baby.

I'm all over the place but this is what I have so far...

fruit trays
pasta salad
deviled eggs
Baked Brie
pinwheels
salad on a stick
assorted crackers and chz.
meat balls (sweet/sour and curry)
wingetts (Three sauces-teriyak,sweet hot sauce,and tomatoe sauce)
rice(jasmine)
birthday cake
? need at least one more dessert(i think)

My goal is to make it as nice as possible because we have never given my mother a party and this is her 60th. Also if the menu is good how much of each item to prepare? HELP ME PLEASE!
I have all day Saturday to cook and prepare 7:30 a.m. -4:00 p.m. My sister will be helping also.Open to any suggestion.

For Apps:
Cheese platter
Fruit salad
Shrimp cocktail

Dinner:
BBQ chicken breast
Flank steak

Side dishes:
Potato salad
Three bean salad
Pasta salad
Spicy carrot sambal
Caesar salad
Rolls

All the suggestions I can get would be much appreciated!

For Apps:
Cheese platter
Fruit salad
Shrimp cocktail

Dinner:
BBQ chicken breast
Flank steak

Side dishes:
Potato salad
Three bean salad
Pasta salad
Spicy carrot sambal
Caesar salad
Rolls

All the suggestions I can get would be much appreciated!
budget is 1000.00 is this possible?

I would do 3/4 of 100 to have plenty for up to 75.

Cheese platter- 12-15 pounds. If you make cream cheese logs or balls for part, it counts and reduces the cost. 5 pounds crackers.
Fruit salad- do fruit trays, easier to set up, can be done ahead except the berries, keep better, and the leftovers are more usable. See the fruit tray page, do for 50. Check local produce markets.
Shrimp cocktail- Costly, A Mexican style seafood salad with shrimp and other coastal things and some shredded vegetables already in the tomato-ey sauce, served in 4 ounce clear cups, is more unusual and less expensive.

Dinner:
BBQ chicken breast- 1 pound skinless boneless raw per 4
Flank steak- 2 pounds raw per 5 if served sliced self serve or at least 1 pound per 3 if someone slices and serves

Side dishes:
Potato salad- 3 gallons
Three bean salad- 2 1/2 gallons
Pasta salad- 4 pounds dry pasta
Spicy carrot sambal- 1/3 cup per person
Caesar salad- for 50, use the plan for 100 table
Rolls- 2 per person. 2 pounds butter

Here is a seafood salad recipe from our Central Market, 12 servings:

Spicy Mexican Shrimp Salad

Ingredients

1 pound shrimp, cooked and peeled
2/3 cup olive oil
Juice of 4 lemons
Vinegar from a can of pickled mild jalapeños plus jalapeño slices, to taste, divided use
1 medium onion, minced
4 medium tomatoes, peeled and chopped
1 (10-ounce) jar stuffed green olives, drained and sliced
1/4 cup minced fresh parsley
1 teaspoon dried oregano
Salt, to taste
Pepper, to taste
2 large avocados

Directions

In refrigerator, marinate shrimp 2 hours or more in oil, lemon juice, jalapeño vinegar to taste and onion.
Add tomatoes, olives, parsley, oregano and salt and pepper.
Mix.
Let marinate 2 more hours.
Before serving, add avocado and some of the jalapeños from the can of pickled mild jalapeños from which the vinegar was taken.

Appetizers are fine as is, no chips needed. 2 or 3 kinds of crackers, about 3 pounds total, plenty. About 2-3 pounds each cheese if sliced or cubed, somewhat less if chunks. There is a deviled egg recipe, fruit tray page and veggie tray page.

Chicken for the second meat, get 1 thigh per person, you will have some left but probably not too much, and it can be frozen and used later.
rice pilaf and mashed potatoes- do 3 pounds rice, 20 pounds potatoes
veggies, see the veggie table on the plan for 100 page, use 1/2.

I am actually working with a programmer to develop a pot luck app, where you can put in the number and type of potluck and get printed sign up sheets and explanation/food safety guides for the participants. In the meantime:

I do 7 1/2 gallons of soup or chili, minimum, for 100, when it is the entree course for a meal. So if you did about 4 gallons you would have a nice volume. The trick is in how much of each.

potato salad, about 3 1/2 gallons
macaroni salad 4 pounds of dry pasta
veggie tray, see the veggie tray page
fruit tray, do 3 of the tray for 25 or 3/4 of the deluxe tray for 100
green salad 3/4 the amouht for 100- or combine into the taco.nacho bar below-

For 50 people, I would eliminate one of the sandwiches- either the ham salad or the grinders- and with the fruit tray and caprese, two of the salads- one of either the potato or pasta salad,
and the taco salad, which does not hold as well.

chicken salad sandwiches in finger rolls,1 per person
tabouli/hummus wraps for my vegetarian guests, cut into rolls and allow 2 per person- many non vegetarians will eat one
italian grinders (cut up)- 1 piece per person

potato salad, OR pasta salad 2 gallons is plenty
spinach/strawberry salad 3 1/2 pounds spinach plus fixings

Thanks.

*Chicken Panang (Curry)
*Beef Satay
*Chicken Pad Thai
*Beef Pad See Ew
*Shrimp Fried Rice

For the tomato and mint sambal, for each 4-5 people:

2 ripe firm tomatoes, diced
4 mint leaves, finely chopped
1 green chilli, finely diced
2 tsp red wine vinegar
pinches sugar

I also learned that Knorr makes a sauce packet, if you want an easy out and can find it...

You would marinate the meat with the garlic, ginger and masala (Ground spices) while you fry up the whole spices. You split the potatoes and add them when the meat begins its long last simmer, about 1 hour. For each 2 pounds of meat, about 1 pound of potatoes.

Durban style curry for 50:

1 1/2 cups oil
6 pounds onions sliced in rings
about 40 fresh curry leaves
about 70 inches of cinnamon sticks

24 pounds boneless lamb or mutton
2 heads of garlic mashed or chopped fine, or to taste
1/4 to 1/3 cup finely grated fresh ginger
3/4 cup masala (Durban curry powder)

1/4 cup each: ground coriander, ground cinnamon
2-4 tablespoons ground turmeric

24 small chilis OR to taste
8 pounds tomatoes, chopped; can use canned tomatoes in juice

12 cup lamb or chicken stock
1/4 cup tomato puree
12-18 pounds potatoes

salt to taste

Fresh coriander among the sambals or sprinkled on top for garnish

How?

Set the meat to marinating. Rub the garlic, chili and masala in the meat cubes and set aside.

Make the tomato-mint sambal (above)and make the traditional carrot salad:

Salad per 4:
2 peeled carrots, shredded
1 small onion, finely diced
1 green chilli, chopped
White vinegar, to moisten

Finely slice onion.
Put the oil into the roaster or large pot, add the oil, place on the heat. Wait for oil to heat up enough to hear the onion sizzle as you add it.
Add the sticks of cinnamon, somewhat broken up, and the curry leaves.
Cook until onions go slightly golden brown. Increase the heat slightly and add the meat and chilis, stir and cook until it just begins to brown.
Chop tomatoes into small pieces or use cans of tomato, place in a bowl, add the other ground spices, and mix to blend. Once onions and meat have browned slightly, add tomato mix and half the stock and stir. Let this simmer for about 15 minutes.
Stir in the tomato puree.
Add the potatoes and the remaining stock, simmer about an hour.
Here most cooks remove the chilis and curry leaves, then adjust the salt.
Garnish with chopped fresh coriander, serve ith the condiments, rice and breads.

1 pound sausage per 6 plus equal weight of veggies
1 piece of chicken per person

green salad, potato salad and cole slaw, do 2/3 the amount for 100 on the plan for 100 page

Chef2chef.com
cheftalk.com

bbq
pulled pork, 1 pound per 5
sliced turkey, 1 pound ready to eat per 5
st. louis ribs, 1/2 to 1/3 pound per person

Chips, about 4 pounds with 3 quarts each of 2 different dips.

See the veggie tray page for help, but I would probably do a fruit tray instead- people like them better.

would it be too much to forget about the potatoes and add baked ziti or stuffed shells and eggplant parm.

I'm not an entertainer so Im having a hard time making up my mind. I know most people serve too many dishes. What do you recommend?

Broccoli Sal- 2 1/2 to 3 gallons per 100
potato sal- 4 gallons per 100
oriental sal-2 1/2 to 3 gallons per 100

If you do horsd' only, you need 12 items per person for the first hour, 4-6 for each additional hour.

For dessert, we usually just have store bought cookies.
I was thinking about trying root beer & coke floats this year instead.

I thought if we pre dipped the ice cream into solo cups & kept them frozen before the event....then just offered either coke or root beer per request.

How much ice cream & cokes/root beer would we need for appx 500 people....probably pre dip about 300.

We are having an engagement party at 2 PM. This is what I have planned:

7 lbs shrimp (I was going to use the frozen shrimp and thaw and put on a platter--do you think it will be okay?)Skewers of 3 on each?

Large sized meat tray of Italian meats (salamai, proschutto, etc)

Large Antipasti tray

Sushi tray (was just planning on 1 bite per person as not everyone likes sushi)

Large fruit tray (or fruit skewers--but is this too many skewers with the shrimp, also?)

Large vegetable tray

Mini caprese bites (about 150, since I also have the tray)

Hummus, Tzatzki, babaganoush platters w/pita chips, stuffed grape leaves (32 oz of each dip)

Sausage balls

Desserts:

Chocolate cake, "Dump Cake", Pineapple Cake, Red Velvet Cake, Cake Pops, A large cheesecake, a large tiramisu, tray of cannolis & cream puffs & eclairs, tray of cookies

Drinks:
Tea, sodas, beer, wine, chapagne toast.

This is a lot of food for a reception 2-5, especially for just 60 people.

7 lbs shrimp (I was going to use the frozen shrimp and thaw and put on a platter--do you think it will be okay?)Skewers of 3 on each?
I never plan less than 3 ounces per person, people are greedy for shrimps. For these frozen shrimps, I would thaw, marinate in Italian dressing and serve with toothpicks on the side- slows down people for how much they will eat.

Large sized meat tray of Italian meats (salamai, proschutto, etc) 2 ounces per person=7-8 pounds

Large Antipasti tray= 3 ounces per person, 10-12 pounds

Sushi tray (was just planning on 1 bite per person as not everyone likes sushi)- SKIP

Large fruit tray (or fruit skewers--but is this too many skewers with the shrimp, also?) make 1/2 the deluxe tray for 100 or twice the tray for 25, on the fruit tray page

Large vegetable tray- OK, but with the antipasto and caprese, I would probably skipped 2 ounces per person= 8 pounds, plus 3 quarts Ranch dressing

Mini caprese bites (about 150, since I also have the tray)- OK, but could be omitted, or the veggie tray could be omitted

Hummus, Tzatzki, babaganoush platters w/pita chips, stuffed grape leaves (32 oz of each dip)- OK; one dolma per person

Sausage balls- 2 per person

Desserts:

Chocolate cake, OK
"Dump Cake", Pineapple Cake, skip one
Red Velvet Cake, have chocolate or this, not both
Cake Pops, ??? not necessary
A large cheesecake, OK
a large tiramisu, OK
tray of cannolis & cream puffs & eclairs, get minis only
tray of cookies, SKIP

Drinks:
Tea, 3 gallons, have at least some unsweetened
sodas, ??? depends on the crowd, probably about just 1 can per person, 1/4 to 1/3 sugar-free

Buy liquor where you can return unopened
beer, 4 per beer drinker
wine, 1 bottle per 4
champagne toast, 1 case

Chicken FIngers with dipping sauce (How many fingers and how much dip)

Shirmp - medium size (How many and coctail Sauce)

Meatballs (How many)

Assortment of Cheese & Crackers (Selection suggestions and quantities)

Fruit Trays (What Fruits and how many)

Vegetable Trays (What veggies and how much of each. Dip?)

Macc & Cheese (Ounces per person?)

Stuffed Mushroom Caps (How many per person)

Appetizers - we were thinking 6 per person?

Pulled pork 80lbs uncooked?
rolls 250?
baked beans 6 gal.
mac 'n cheese 5 chafing dish 20X12x2 pans
cole slaw 5 gal.
potato salad 6 gal.

cake.. of course :)

Coffee
Tea
Lemonade
Sweet Tea
Water

Am I on the right track?

Appetizers - we were thinking 6 per person? OK

Pulled pork 80lbs uncooked? I would do 90-100.
rolls 250?-300 get good ones, bread is cheap, have some butter for people who just want a roll with butter
baked beans 6 gal. OK
mac 'n cheese 5 chafing dish 20X12x2 pans- One dish is only about 35 servings- consider adding
cole slaw 5 gal. OK
potato salad 6 gal.- I would do at least 8

cake.. of course :)

Coffee
Tea
Lemonade
Sweet Tea
Water

Planning a coctail party for around 150 from 7 - 10 pm in July. I Would like to serve:

Chicken FIngers with dipping sauce (How many fingers and how much dip) 3 ounces chicken plus 1/2 cup dip per person

Shrimp - medium size (How many and cocktail Sauce) 1 pound per 5 plus 1/4 cup cocktail sauce per person- none left- they are very popular

Meatballs (How many)- 1 pound per 5-6

Assortment of Cheese & Crackers (Selection suggestions and quantities) 2 ounces cheese (some can be logs, balls, spreads), 1 1/2 ounce crackers

Fruit Trays (What Fruits and how many)- see the fruit tray page- the deluxe tray for 100 with some extra grapes would be about right.

Vegetable Trays (What veggies and how much of each. Dip?)-see the veggie tray page, 2 ounces (about 6 bites) of veggies, 1/4 cup dip.

Macc & Cheese (Ounces per person?) 1/2 cup per person

Stuffed Mushroom Caps (How many per person)-2-3, you will run out- they are very popular

You could add the green beans, and it would be about 40 pounds. I might do 3 batches of my better green bean casserole on the top of Big Pots.

What I was hoping you could help me out with...is how much food would I need for--let's say 25 people. We are doing the food ourselves so any tips would be very helpful.

Thank you in advance for your time and help.

Best,

Antipastos
Caprese skewers-1 per
Assortment of Cheeses- 1 1/2 ounces per
fruit skewers- fruit trays are easier to prepare and store, look nice and the leftovers are more usable. See the fruit tray page
bruchetta crostinis- depends on sze, 1 1/2 to 2 per
roasted asparagus wrapped in prosciutto-2 spears per
mini Italian club- 1 per
pizza pockets- small? 1 per
shrimp shish kebab spied discampi- 2 per people love these
crostinis w/sundried tomato jam- 1 1/2 per
orzo salad with spinach and feta- with 2 pounds orzo, you will probably have some left.

Chicken wings, at least 1/3 pound per person, and they easily eat 1/2 pound each.

Grilled pork loin- I buy 45-50 pounds boneless per 100
Rice pilaf-at least 6 pounds dry rice. Baked in the oven is the easiest pilaf for large amounts.
Greek salad- see the Greek salad for 100 on the salads that hold page. Make 1/2 to 2/3 depending on whether it is really 50 or 60.
9" cheesecakes (not Greek, but again, just like them)- I provide 22 pounds per 100
So'mores with the campfire - I supply 1 Hershey bar, 4 marshmallows and 2 double graham crackers per 100. Plus some extra marshmallows...

slab cake, need 4 9x13 or a 2 layer 1/2 slab

cookies and bars, small, 3 per person

fruit tray, 10 pounds, easy and cheaper to do yourself

5-6 gallons cole slaw (depends on serving size- larger amount if buffet or seconds

Appetizers
vegetable tray
shrimp cocktail
crackers/cheese

Main course
baked stuffed shells
italian Meatballs
Eggplant parm
Chicken broccoli and ziti
Chicken cacciatore over pasta
capprese salad
caesar salad
platter of mini sandwiches

vegetable tray- 2 trays, you will have leftovers
shrimp cocktail- people eat way too much of this, I allow 3 ounces shrimp per person, 1/4 cup cocktail sauce
crackers/cheese- 2 pounces cheese, 1 1/2 crackers

Main course
italian Meatballs- 1 pound per 4-5

baked stuffed shells 1 per person plus 10%
Eggplant parm Don 40 servings, then cut small

Chicken broccoli and ziti
Chicken cacciatore over pasta Do ONLY one of these

capprese salad-50
caesar salad- 25

55 guests. falafel sandwiches
(including pita, 1per person
lettuce, 2 ounces per person
tahini 3 tablespoons per person thinned
falafel balls 6 per person plus some extras
Consider adding some cheese cubes- white cheese or feta? Not authentic, but good for the non-fafafel eaters. Maybe, 4 pounds?

How much meat, tuna salad and chicken salad should we have?
How much bread or rolls do I need?
What would you suggest for quantities for the other items?

Potato chips, tossed salad
fruit platter
dessert cookies and bars
lemonade and ice tea

See the plan for 100 page, fruit tray page, dessert planning page and beverage planning page.

Turkey and roast beef to make sandwiches along with condiments
Use lunch level on the sandwich planning page, 5/8 beef, 3/8 turkey
tuna salad I can buy by the pound.
chicken salad I can buy by the pound.
You want about total 1 pound salads per 5, but I can't advise on the split- varies by region and family.

baked mac and cheese,5-6 9x13
beef patties see note above
deviled eggs, 3 dozen eggs
chicken skewers,1 per person- 1 pound boneless per 4
plain meatballs, 1 pound per 4 if you skip the burgers, have dipping sauces
fruit platter, see fruit tray page- 2 times the tray for 25
veggi salad- see the veggie tray page, a classic relish tray would be a fine choice

You need a nice dessert table- see the dessert planning page do for 1/2 of 100

I am having a back yard Baby Shower in September for 55 People, 45 Adults (10 Men & 35 Women) and 10 Children. This is the Menu I planned on:

Finger Roll Platter (24 Tuna Salad)
Finger Roll Platter (24 Chicken Salad)
Finger Roll Platter (24 Seafood Salad)

Roast Beef Roll Up Platter (serves 15-20)
Turkey Roll Up Platter (serves 15-20)
Ham & Cheese Roll Up Platter (serves 15-20)

Potato Salad
Pasta Salad

Cheese & Cracker Tray
Vegetable & Dip Tray

Cake
Beverages

I honestly have no idea if this is too little or too much. What would you add - take away - change about this menu?

Pre-sliced turkey and Italian hoagies
Meatballs in tomato sauce
Chicken Marbella
Coleslaw
Macaroni salad
Scalloped Potatoes
Sliced Watermelon
Sheet Cake
Cookies

chips, pretzels, 1 pound chips per 10, 2-3 cups dip per pound. 2 pounds pretzels

bottled water, coffee, lemonade, see beverage planning page, some should be sugar free.

Chicken parm
Roast beef sandwiches
Chicken nuggets/fingers
Pasta or macaroni salad
potatoe salad
caesar salad

tray of veggies
tray of fruit

Chicken parm- 50 servings
Roast beef sandwiches-60 servings
Chicken nuggets/fingers- everyone will eat, the adults as an appetizer- 1 pound per 5
Pasta or macaroni salad-6 pounds dry pasta
potato salad- 35 pounds potatoes to start
caesar salad- at least 2/3 the amount for 100- see the plan for 100 list

tray of veggies- see veggie tray page, do for 60- maybe the classic relish tray?
tray of fruit- for 100 see the fruit tray page

cocktail Jamaican patties, 2 per
jerk chicken wings, 4 pieces per minimum
add a great fruit tray- see the fruit tray page

jerk pork 1 pound raw per 3
Jerk chicken-1 piece chicken per person plus 10%

In other words, at least 3 full pans total pasta dishes, you decide how to divide

I'm planning an event in a week and a half for about 50 people. I'm planning on bread+dip, pasta salad, and veggie plates, along with tea and coffee. How much of each should I get?

sheetcake eclaires cream puffs italian cookies
brownies carrot cake

how much of each and how far in advance should i start cooking

Also, this is a much more extensive menu that is usually planned for 50. That means that you have to make extra to make sure everyone gets their first choice; for example, if you just have chicken and beef, you can estimate that out of 8 people 5 will take beef and 3 chicken, 8 servings; but if you have chicken beef, turkey and salmon for the same group you have to plan for 5 beef, 3 turkey, 2 salmon, and 2 chicken, 12 servings, which means leftovers. So with this menu, you will have left overs.

shrimp cocktail - expensive choice 1 pound shrimp per 5, 1 cup cocktail sauce per 4-5
chicken fingers- small, 2 per person
spinach pies- 2 per person
franks in blanket- small 2 per person
bagel bites- about 1 ounce per person
rice balls- 2 per person

chicken broc and zita
raviolis as lasagna
I would skip one of these, have 4 9x13 of the other, especially with the pasta salad
sausage peppers and onions- 1 pound sausage per 5
turkey with stuffing and cranberry sauce- turkey breasts would be the easiest- 1 pound per 5; 1/3 cup stuffing per person; 3 tablespoons cranberry per person, 1/4 cup gravy per person
eggplant

garden salad- 1/2 the plan for 100 amount
pasta salad- 3 pounds dry pasta
caprese salad- 1 pound tomatoes per 5, 1 pound fresh mozzarella per 10

sheet cake- full sheet or 2 layer half sheet is 50 servings
eclairs cream puffs - one or the other, 1 per person
Italian cookies- 2 per person
brownies- 1 per person
carrot cake- skip it

I need suggestions on how to plan a budget for each person to pitch in for home cooked meals at least 14+ times during their stay.

Also, what are some good home cooked meal(breakfast, lunch and dinner) ideas for such a large crowd?

You can easily make all 3 of these salads.
1) green salad with snow peas, asparagus, pine nuts- about 3 heads of lettuce, rest to taste
2)chick peas, oranges, red peppers, scallions
3)Navy Beans With artichokes, sun-dried tomatoes, peppers, feta and dill
For 2 and 3, 1 pound will serve 4

cheftalk.com

There will be a salad, also, not made by me!

Chicken Broccoli Ziti is all one dish! I was thinking 5lbs Chicken, 5lbs pasta and 2lbs broccoli.

For Meatballs, I was thinking 6lbs of meat.

So do I do 12lbs of peppers AND onions in addition to sausage?

I would do 10 pounds of meatballs.

100 meatballs (good sized),
tray and a half of chx parm, have small pieces, 3 ounce size, and plan on one per person
full tray of garden salad- need 50 servings, minimum
tray of chicken, ziti and broccoli (full trays feed 25) OK
tray of sausage peppers and onion- OK tray of baked ziti (for the vegetarians)- everyone who has a meatball will want some- do 2 trays.

You would make 4 roast beef, 2 ham and one each egg and tuna out of every 8.

Kids don't eat cream cheese with cucumber, make these for the grown ups, 1/2 to 1/2 sandwich per person.

I am planning food for an employee outing for 51 prior to a boat ride one week from today.

Options:
1) Barbecue - will likely need vegetarian options as well: Brats, burgers, cole slaw, condiments, buns, chips, napkins, plates, etc.-anything else and what quantities?
2) Purchase Subway sandwiches or Jimmy Johns (would have to ask for funds from staff :(
3) Other recommendation for lunch in park setting

Here's the menu...

Sausage & peppers on roll
Caprese Panini
Chicken Caprese Panini
Fusili Pesto

1-green salad
1-slaw
1-orzo pasta salad

Make iced tea- 6 gallons- and have dinner level coffee.

Have a fruit tray for about 1/2 the expected guests- find the on-sale fruits this week. See the fruit tray page.

Deli trays and sliced cheeses are not cheap, you need at least 2 ounces of meat and an ounce of cheese per person. Home made egg salad and chicken salad would be an alternative-

150 eggs plus 3 quarts mayo makes 100 sandwiches- relish, parsley, etc

Boston Butt 125lbs
Cole Slaw 3 1/2 gallons
Potato Salad 63 lbs
Buns 200
Baked Beans 5 gallons
mayo 5 gallons?
Salad pickles (for potato salad) 2 quart jars
onions 4(for potato salad)
Mustard 1 quart (for potato salad)
Heads of cabbages 20
Tea 10 gallons
Lemonade 5 gallons
lemons 15
sugar 25 lbs
teabags 100

I was wondering how many gallons of mayo I would need if I am making 63 pounds of potato salad and 3 1/2 gallons of cole slaw.

Cole Slaw 3 1/2 gallons- OK
Potato Salad 63 lbs- OK, see one of the many recipes for potato salad and slaws for 100 on this site, do 1 1/4 for these:
onions 4(for potato salad)
Mustard 1 quart (for potato salad)
Heads of cabbages 20

Buns 200- OK, some left, get good ones!
Baked Beans 5 gallons- OK, 4 enough unless they are really big bean eaters
mayo 5 gallons? For the sandwiches, see the sandwich page table on fixings, for the salads, use the posted recipes
Salad pickles (for potato salad) 2 quart jars probably 1 gallon if you also wanty some for the sandwich tray

Tea 10 gallons
Lemonade 5 gallons-m frozen concentrate is a VERY good choice

lemons 15
sugar 25 lbs
teabags 100- use loose tea, see the tea party pages for how to brew concentrate, you need about 1 pound loose tea. Have at least 1/3 unsweetened and get some pink or yello sugar substitute.

If you are having cake, also offer dessert level coffee, see the beverage planning page.

If these are small children, they only count as 1/2 an eater, so I would figure as if 90 eaters-

So, you can use the plan for 100 tables, the dessert planning table and the beverage planning table, just reduce amounts by 10%, for baked rigatoni,baked beans,potato salad and green salad.

You need at least 12 pounds dry noodles per 100; remember that the water to cook these weighs 100 pounds...

steamed clams - 150 clams
shrimp cocktail w/cocktail sauce - 200 pieces
Sausage (combination of Italian & Polish - our heritages) - 15 lbs total
cold salmon fillet - 15 lbs

steamed clams - 150 clams- good to do 3 per person...
shrimp cocktail w/cocktail sauce - 200 pieces-OK, 1/4 cup cocktail sauce per person
Sausage (combination of Italian & Polish - our heritages) - 15 lbs total- OK
cold salmon fillet - 15 lbs- OK

Beef Tenderloin
Chicken Salad Sandwiches
Spinach Strawbery Salad
Orzo Salad
Charcuterie Plate (meat, cheese, hummus, grilled veggies)

Bratwurst & buns - 1 per adult
Fried chicken - 1 per adult
Potato salad - 2 gallons
Pasta salad - 2 lb.
Baked beans - 1 1/2 gallons
Cole slaw - 1 1/2 gallons
Large vegie tray
Large fruit tray
Cheese & cracker tray
Chips & dip for nibblers
Cupcakes - 1 each(all the same kind)

Maker at least 1 additional 9x13 pan of vegetarian, there will be some none-meat eaters in the crowd.

Add at least 7 pounds of Italian bread; 8 would not be too much.

Mac salad with 4 pounds dry pasta.

This is too many items. Skip the hot dogs completely; let them eat sausage.

If that is dry weight on the red beans and the rice, OK. Cooked, that is only a couple of quarts and you will run out very early.

64 halves deviled eggs is about right.

and so If I need 2 cases of water, do I put them on 2 seperate lines so 2 different peple can sign on?

So 2 cases of water could be 2 people or one, depending on the relative costs of the rest of the items.

With too many entrees, you have to make quite a bit extra of each to make sure everyone gets their first choice on the first round.

Would this menu work for you?

Swiss steak,
Turkey breast, gravy and cranberry
Pasta Alfredo (side dish for all, main dish for any vegetarians)
OR mashed potato bar with toppings (but not both pasta and potatoes)
Green beans

2nd part party 6:30 pm 35 guests

I am doing a chili bar w all the toppings.

6 lbs ground beef for the chili
4 cans of beans
4 cans of diced tomatoes
2 bags of fritos
2 pans of cornbread
2 bunches scallions
3 bags of shredded cheese
2 onions diced
2 16 ozs sour cream tubs

For the afternoon party:

1st party
2 lbs spinach dip- 1/4 cup, which is 2 ounces, per person,
4 lbs chicken buffalo dip (2 bunches celery 1 box of crackers)1/4 cup, which is 2 ounces, per person, celery OK, 2-3 pounds crackers
Large veggie tray w dip
Large fruit tray-8 pounds
at least 370 little bites various types- OK
3 lbs cheese w/ 2 boxes of crackers- go 5
4lbs of shrimp not sure how much cocktail sauce?-SKIP; you need at least 8 pounds (10 would be better) to make sure everyone gets some, and it is not desirable to run out- people really miss this- you would have done 1 cup cocktail sauce per 5 with the larger amount of shrimp
10 bottles of soda-OK mix, see the beverage planning page
4 bags of chips w 2 dips- 1 pound chips per 10, 1/4 cup each dip per person
2 cases of water-OK
2 boxes kiddie fruit juice-OK
1/2 sheet cake- only serves 24- get 2 layers

For dinner, see the first recipe on the chili page; you would want 1/2 the amount for your party:

www.ellenskitchen.com/bigpots/plan/chili.html
That's 10 pounds of meat, 3 quarts of tomatoes, 1 quart of tomato paste and 3 pounds dried beans which is about 18-20 cups cooked.

Explain to the hostess that in order to make sure everyone gets their first choice, she will have to have quite a bit of leftovers.

Try to get her to change the chicken broccoli ziti to plain broccoli, or another vegetable or vegetable medley. IT is REALLY too much with the baked ziti and the turkey.

Swiss steak- 1 pound raw beef per 3
Sliced Turkey Breast w/ gravy- need 1 pound cooked per 5. That's 1 pound raw boneless per 4. 1/4 to 1/3 cup gravy per person (1/4 OK here). I pound cranberry per 6-8, have both jelly and whole berry, or see the relish recipe on this site.

Baked Ziti-
Chicken Broccoli Ziti
You need a total of 6 pounds dry pasta, at least 3 non-chicken

If you make a plain veg, 14 pounds ready to cook. Whole broccoli, which would be a better choice and look nicer on the plate, 25 pounds whole raw

Mashed potatoes- 15 pounds potatoes
Green beans- 12 pounds

I am planning a birthday party this Saturday with 40 guests. Approximately 7 of those guests are vegans/vegetarians. It is a late lunch/early dinner party. For the meat eaters, I was planning to serve pulled pork, steak tips, sweet pork sausage. For the vegetarians/vegans, there is falafel, hummus, stuffed grape leaves, zaatar bread, and mousaka (baked eggplant w/onions). I was also going to have sides of mac and cheese, collard greens, and maybe a green salad. How much meat should I get and is there anything else I need to flesh this out?

1/3 of 100 people
pulled pork, 6 pounds raw
steak tips, 10 pounds raw
sweet pork sausage, 5 pounds raw

Everyone will eat some of these:
falafel, 3 per person for everyone
hummus, 3 quarts
stuffed grape leaves, 2 large cans, about 120
zaatar bread, about 4 pounds

Consider ratatouille, which is eggplant with no cheese, instead of moussaka, if you have vegans. make 3 to 4 9x13 pans

How much should be ordered? I think 30 servings of enchilada and 30 servings of King Ranch Chicken

or should I order more?

2 people are vegetiarian.

Somebody else is bringing a pasta rustica and doing a pork loin on the grill. He will also be bringing a mozz and pepper tray.

How many pounds of Sausage should I use?

Is 2 of each type of bread enough?

The cioppino recipe I have says it yields 4-6 servings - should i make x3 (12-18 servings) or do I need to do x4?

Is 16 of each type of arancini enough?

I would either omit sausage and peppers and do 4 times the soup, or just do 3 times the soup with the cup size, rather than the larger size, bowls.

If you do do sausage, no more than 5 pounds.

www.ellenskitchen.com/recipebox/artichoke.html

Appies: Caramelized onion tarts
Crudités with miso dressing
Wonton wrappers w ahi tuna and mango salsa
Chicken tandoori pizza
Cheese and crackers
Vegetable cocktail samosas

Main:
French onion soup bites ( maybe)
Prime rib ( only have one roaster)
Beans
Roasted potatoes
Mixed green salad
Rolls

Desserts
Baby almond cookies
PC desserts like mini cheesecakes
Mini chocolate lava cakes
Fruit?

Having a baby shower for 70 people. I would like to serve fried chicken, beef ribs, rice and tossed green salad. Can you tell mw how many pounds of each I need?

sandwiches, 1 per person, but cut into tez size- quarters or halves
mini sausages, 1 pound per 5
mini quiches, 2 per person
houmous- 1/4 cup per person and veg- 1 pound per 8