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Cook Talk

program/or formula to increase a recipe
I am feeding 60 people would like to know how to increase a recipe for soup. /Thanks
I make and measure the recipe and then multiply to the desired volume. Amounts are listed in the quantities for 100 tables, use 2/3. Reduce salt by 1/2. Reduce spices about 1/3.
If you like the results, send the recipe and I will post it.
I have a recipe that serves 4-6 but I need it to serve at least 25. How do I increase it
You have to ay what kind of recipe. Baking, you can only double, so you would double and make twice. A soup or stew recipe is as abobe.
I have a reipe that serves 4 to 6 for cole slaw, I need to serve 500...what do I do? It calls for 4 cups shredded cabbage and a grated carrot 1/2 c mayo, 2 tbs vinegar, 1 tbs onion, 1/2 tsp celery seed, 1tsp sugar, 1/2 tsp salt, 1/8 tsp pepper. Do I multiply by 32?
Suggest you pick one of my recipes for 100 and make it 5 times- you could even make two kinds, one sweet/creamy and one vinegary. 100 pound of head cabbage would be the start.

If the recipe serves 5 you would need 100 times to serve 500, and if you just multiply the sauce it will be WAY off.

math formula to increase or decrease any rec.

New amount x portion size / old amount x portion size = conversion factor

take the conversion factor and multiply every ingredient in the original recipe.

ie. (500 x 2) / (20 x 5) = 10 take the 10 and multiply the original amounts. spices/salt have to be adjusted more when the factor is bigger.

Hi, Jim, and others,
Because the flavors of spices and salt change when large amounts are cooked together, and the chemistry of the liquid evaporation changes, the math formula can be used for shopping, but the chemistry changes- take my word for it, unless you make the small recipe 10 separate times, just multiplying won't do it. You can double most recipes safely; you can quadruple a few; but beyond that you are in a new realm. This is particularly a problem with baking recipes, but an issue with almost all.
Beryl Sylvia
I have a spice bread recipe. I want to increase it by 500 loaves. How do I master this I have dry and wet ingredients.

I want to be sure that I can increase this recipe to 500 loaves before I invest anymore time and money into this project.

What book do you suggest I purchase to increase a recipe to a large amount

Beryl, there are companies that specialize in helping home cooks take recipes to wholesale saize, which is what I presume you are aiming for. I don't deal with any, so do not have a recommendation who.

Recipes change a great deal when youo are dealing with commercial mixers, ovens, etc. For example, there are batch ovens and rolling ovens where the product moves through as it bakes (like Krispy Kreme's donuts). Get some pro advice on this.

Mary Jo
I need to increase a recipe that has :

1 cup of chopped chicken, potatoes and various vegetables (shredded carrots peas, beans, etc)
2 hard boiled eggs
1 med onion
1/2 cup pickle relish
1/2 cup of mayo

To serve 144 people.

Hi, Mary Jo, it is not clear ifthat is 1 cup each chicken, potatoes and veggies, or 1 cup total, but I am going to assume 1 cup each, so the original recipe serves 4. So you want 36 times the recipe.

36 cups chicken= 18 pounds cooked ready to eat chicken meat
36 cups potato cubes=about 24 pounds
36 cups shredded vegetables=about 12 pounds
6 dozen eggs
1 gallon plus 1 quart pickle relish
1 gallon plus 1 quart mayo

I would add about 2 quarts chopped parsley and would get a quart jar of regular yellow mustard and add it 1/4 cup at a time, to brighten the flavor.

I need to increase this chili recipe by 5 1/2 times. Can you help?

1 1/2 lbs onion, 1/2 lb pepper, 3 tbsp oil, 1 qt tomatoes, 16 oz ca beans, 21 oz sauce, 10 oz paste, 4 1/2 tsp basil, 1 1/2 tbsp cumin, 5 tsp oregano, 2 1/2 tbsp chili, 1 1/4 tsp pepper,1/4 cup vinegar

thank you

Theresa, there is no meat in this recipe? Are the peppers fesh anaheims, bell peppers, jalapeno? What kind of sauce? Write more.
I need to know how high can I increase a chocolate chip cookie recipe. It's your basic toll house recipe.
Cookie recipes can usually be increased times four with satisfactory results.
hi i want to increase my recipe...
ikno how to make 5 tacos but how do i make 123?
25 times your amounts- or us my baked potato bar, toppings the same as for tacos, use the correct amount for your number of people.
Dee J
I have a pound cake recipe I need to mulitply.

I want to use it in a coffee shop but have no idea how to make several at once. Is this possible or does the standard "double and bake two" still apply?

Baking recipes are the least successful of all to multiply, and the big problem with poundcake is that the butter and sugar must be perfectly creamed. With an industrial type mixer, you could do 4 at once, but with a standard mixer, I would no more than double a family size recipe.
My cornbeef and cabbage dinner turned out great and mostly thanks to your help! Just to let you know, when I made 18 irish whiskey cakes (which were delicious) I "googled" "recipe converter" and it gave me total ingredients for 18 cakes. i still made the cakes one by one, but very easy for shopping.
I would like to increase a recipe for corn salad from 4 people to 12
2 tablespoon oil ,1 tbl lime juice,1/4 cup salsa/1/2 small red pepper/1/4 green onions salt and pepper
2 cups frozen corn
This one is easy- just triple everything. White shoepeg corn, available frozen, makes a ver good salad.
help! i'm quadrupling my baked chicken recipe.
the recipe that i have is only for a kilo of chicken and the required cooking time is 1 hr to 1 hr 15 at 325 F.
do i increase the cooking time if im cooking the chickens all at the same time?
If they all come cold from the fridge, you will have a mild increase in the cooking time, up to 1/2 hour. If you use a thermometer in the thigh meat, it is very easy to check the doneness without overcooking.
I have a recipe for Macaroni and Cheese that serves 6. I need to make it for 100.
16oz noodles
2 tbs. butter
1 cup milk and 1 can of evaporated milk
salt and pepper to taste
2 eggs
1/2 loaf cubed velveeta
4 cups shredded cheddar cheese

I will make it in the large alumnium trays. Help please...

Basically, since there is no sauce to make and no salt amount specified., you just make 12 to 16 times the recipe (12 for side dish, 16 for big servings.)

An aluminum 1/2 pan, the size sold in grocery stores that we think of as stuffing pans, holds 3 9x13 pans or 7 quarts. Because it will be thicker than a regular casserole add 30 minutes to the cooking time add another 10 if it comes frome the refrigerator to the oven. You can always turn down to 180 to hold.

Hi Ellen
i'm increasing my recipe 6 times for a slice, but I can't figure out the new amount for 1/3c cocoa. It has me stumped. I feel kinda silly for asking for something I know is simple to do. Thanks Sandi
I'm unclear; 6 times 1/3 is 2 cups.
Hi Ellen, This worked so well with the mac n cheese receipe, thought I'd try again. I have 3 I want formulas for, but we will start with this one:
Mock Chop Suey
1 1/2 lb hamburger
1 cup celery, chopped
1 med. onion chopped
1/8 cup soy sauce
1/2 cup uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cup water
1 cup sliced water chestnuts
Mix together and bake 350 degrees for 1 hour. Uncover and bake an addtl. 15 min. Top with crunchy chow mein noodles.
Now, how to increase to 100?
Vicki the procedure is just like above: this recipe serves about 6, so you want 16 times the amount for 100. However, it is a very high sodium, high fat recipe as given, so here is what I would do differently;
1) use a reduced sodium soy sauce- this is IMPORTANT. Soy sauce has exactly the same sodium as salt and you would never put 1/8 cup salt in a recipe this size.

2) Use reduced fat, reduced sodium soups.

3) Substitute regular ground turkey for 1/2 the hamburger.

4) Instead of just using 1 gallon (16 cups) water chestnuts, use 4 #10 cans chow mein vegetables, drained. Reduce the water if needed- add last after you check the thickness.

Hi! Ellen

I make my own tikka sause and have great reviews from family and friends and I would like to sell it to the stores. How do I come up with a formula so that the sauce's consistency is the same every time. Please help.

Jyoti, you sound like a great cook.

This is a commercial food question which I am not prepared to answer. Your state agricultural college will have people in the food science department who can help you. You also need a lawyer and liability insurance; there are state labeling and licensing laws you must know about, and tremendous liability issues; if you are not properly licensed and insured and get sued, you could lose your house and property.

Tershia Lambrechts
I want to increase a recipe for 1 lb baked tilapia fish to 30 lbs. The marinade for 1 lb calls for 1 shallot/2 cloves garlic/1 thumb-size piece fresh ginger/handful fresh coriander/ 2 Tbsp. fish sauce/1/2 cup coconut milk/1 tsp chili powder/1 fresh red chili/juice of 1/2 lime.
By how much do I increase the marinade quantities? 30 cloves garlic sound too much!! Thank you for your advice.
There is a famous and delicious french chicken recipe that calls for 40 cloves of garlic for ONE chicken. would straight multiply this recipe, except for cutting the chili powder in half.
Cat J.
Hi Ellen,

I am tripling my stuffing and traditional green bean casserole recipes and using larger dishes in which to cook. By how much do I need to increase the baking time?

Triple is no problem with these recipes. If you use large enough pans to keep the depth about the same, add only 10-15 minutes. If it is double the bepth, it may take up to 1/2 hour more.
Hi Ellen~ I am make Macaroni and Cheese however I had 2 lbs of macaroni instead of the instruction below. How much more of the other ingrediants do I need to add?

Thank you and Happy Thanksgiving

1 medium pkg (6 oz or so) elbow macaroni -- the LARGE kind is best
1 pound New York Sharp cheddar-- grated
1 teaspoon dry mustard
3 eggs, beaten
Salt and pepper

You need 5 times the other ingredients. I would use some Parmesan and other cheeses (jack, fontina, muenster, even mozzarella) for this large a dish, creamier and more flavor
How do I increase this recipe for dinner rolls? I would like to triple the number of outcome of this recipe. I'm most concerned with the salt content as I have double a biscuit recipe before and the biscuits were very salty.

1 russet potato (1/2 pound)
1/2 stick of unsalted butter, divided
1/2 cup whole milk
1 teaspoon of salt
2 tablespoons sugar
1 (1/4 ounce) package of actve dry yeast
2 2/3 cups all purpose flour

Double everything else but only 1 1/2 the salt.
How do I increase the recipe for Chicken marsala. the orig. serves 4. I want to increase it to serve 10.
4 boneless chicken breasts
1 tsp bl. pepper
1/2 tsp dried oregano
1/2 tsp dried tyme
1/2 tsp. dried parsley
1/4 tsp dreid marjoam
1/4 tsp galic powder
1/3 cup butter
1 slice prosciutto ham
2 tsp minced garlic
1/4 cup Marsala wine
2- 4oz cans sliced mushroome
1/4 tsp black pepper
1 cup chicken broth
2 tsp corn starch
2 tbls. heavy cream
This sounds like a party meal. I would increase the whole recipe times 3 with these exceptions: only double herbs and any salt. Use reduced sodium chicken broth, the ham adds much salt. Don't use garlic powder, just use a tiny bit of the crushed garlic.
hi ellen, i have a recipe that calls for two nine inch round cake pans, i want to use three nine inch rounds how do i increase the incredients
You add 1/2 more. But what I would do is make it twice total of 4 layers and freeze one...
I have a recipie for 8 inch chocolate cake and need to also make a 10 inch and 12 inch using the same recipie. How do I work out the increased quantity of ingredients?
Assuming you want the same thickness of layer, you need 5/3 the recipe for the 10 inch and 2 1/4 for the 12 inch.
many thanks ellen, I really appreciate your help.
Janet DeGennaro
1/2 cup peach preserves
3 tablespoons lime juice
2 tablespoons soy sauce
2 teaspoons grated fresh ginge1/4 teaspoon cayenne pepper
2 cups diced peaches
1 medium cucumber seede and diced
1 1/2 teaspoon grated lime peel
4 6ounce slices salmon fillets
this makes for 4 and I have 25 guests. Thanks, Janet
Make 6 times the sauce but get 25 fillets. You'll be fine.
Hi Ellen, I have a for grilled chicken breast with a fruit salsa for 6. Which need to be increased for 250.- 6 chicken breasts, 1cup plain yogurt,1/4c olive oil,1clove garlic minced,1t dried cilantro,1ea.lemon zest,2t salt,1t hot sauce./Fruit Salsa. 1c pineapple,1c mango, 3/4c strawberries,1/4c red onion,1ea. jalapeno seeded chopped,1T fresh parsley,2T fresh mint,3T orange juice,1T lime juice and 1/4t salt. HELP!!!
Multiply marinade and salsa times 60, but only take the salt up times 20-30 and the dried herbs x 30.
i need to increase this recipe from 3 to 50
6 oz boiling potatoes
1 1/2 tablespoons vegtable oil
1/2 small onion
3 medium,fresh chiles poblonos, roasted and peeled
salt,about 1/2 teaspoon
3/4 cup (about 3 ounces) queso fresco
Hello again Joe,
6 ounces potatoes is not usually enough for 3 people- barely for 2. So this is a very light recipe. If I were making this for 50, I would use:
12-15 pounds potatoes
50 peppers
1 cup oil
2 1/2 to 3 pounds onions
2-3 tablespoons salt
3 pounds cheese

Sounds like it would be very tasty with chicken.

I am making a recipe which calls for 2 cups diced ham and serves 4 and I am increasing it to serve 25 which would make it 25 cups of ham. What I am wondering is if you can tell me how many pounds of ham I need to buy to get 25 cups of diced ham?
Kim, it multiplies out to 12 1/2 cups ham, not 25. This is about 6-7 pounds boneless. Look for the "ham ends and pieces" around here they are made by Johnson Bros, very good ham and perfect for dicing and chopping.
I have recipe for a 3 layer cake for 8" pans. How do I increase it so I can use my 9"inch pans?
Thank you.
To make 3 9 inch layers, you need a little less than 1/3 more- do it according to how you can divide the eggs.
I would like to increase a Master Chili Mix by 10. These are the ingredients in the original recipe.
1 1/8 cups flour
3/4 cup instant minced onion
1/3 cup chili powder 1/3 cups
2 Tbsp. ground cumin
2 Tbsp. salt
1 1/2 Tablespoons instant minced garlic
1 Tbsp. crushed hot red pepper flakes
2 tsp. sugar

Thanks so much

It appears this is a spice mix recipe, not a chili recipe. For the mix, you would just make 10 times the amount, and use as usual in your regular recipe. If you are talking about making chili for 100 people, see the chili page.
Hi my son has a school project where he has to take a taco soup recipe and triple that then make 50% more people original reciepe serves 4-6?? Please, help me I dont want to sound stupid but have NO idea how to do the 50% part??
recipe is
2lbs ground beef, 1can rotel, 1can tomatoes, 1can beans, 1pkg hidden valley ranch (dry) . I appreciate any help
He triples it. Half that is 50% more, and he adds that to the tripled amount. 2 pounds ground beef in soup, serves 6; triple is 18, 50% more is 18+9=27.
We need 18 cups of diced ham. How many pounds of ham would that be?
About 9-10 pounds boneless ready to eat.
I am going to make a recipe for 18 people but i have a recipe for 12 that uses 2/3 cups of milk and i need to make it for 18
You wilol be making 1 1/2 times the original recipe, so you will need 1 cup of milk.
When doubling a recipe do you always double the time, I'm going from a 2qt to a 4 qt. sweet potato casserole
Definitely NOT. If the depth is the same (for example you are making 2 pans, or a double size pan), the time is almost the same. If it is a thicker layer, increase the time, but no more than 1/2, and it could be as little as 10-15 minutes, depending on the dish.
need to make Chile con queso for 60 people need to increase the following recipe that normally serves 4: Chile Con Queso
1/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 tablespoons of butter
2 tablespoons of flour
1 cup of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 cup of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 cup of sour cream
Salt to taste
Hi Liz,

This recipe can be increased without alterations. That is a big serving for 4. You could do either 12 or 16 times.

If you make ahead, I suggest you rewarm tightly covered with foil in the oven, as this large amount will easily scorch on top of the stove.

Hi...If I double a pot roast recipe. Do I also increase the cooking time?
No, if you use 2 roasts the same size. If you use one very very large piece, increase about 1/2.
I want to make a 4 layer red velvet cake, how do I increase the recipe from a 3 layers red velvet to a 4 layer?
If you usually use an 8 inch cake pan, switch to a 9" cake pan and double the recipe.
I'm cooking a meal for l30 people. My menu includes baby red potatoes. How many do I need to purchase?
My vegetable dish is going to be vegetable strata.
2 cans green beans
2 cups celery
2cups carrots
4 tomatoes
1 gr pepper
1 8 oz can water chestnuts
1/4 cup butter
1 1/2 Tbsp tapioca and other seasonings
How much of these ingredients do I need to purchase for 130 people?
My salad is Macaroni/Cabbage;
1 pkg. "rings" macaroni
2 cups shredded cabbage
1/2 lg cucumber
1/2 gr pepper
1 small onion
1 cup miracle Whip
1/2 cup sugar
1/4 cup lemon juice
How much of these ingredients do I need to purchase?
Thanks soooooo much!
8 times the recipe for the macaroni salad.

For the strata, you would simply multiply if it serves 8, you would need 16 times.

im making rice the recipe calls for 4 cups of water if iwant to make twice as much do i add 8 cups of water
You posted twice, see the other one.
I am increasing a turkey sausage recipe from 1# ground turkey to 25#. How do I increase the spices?
3 Tablespoon minced onion
¼ teaspoon cumin
¼ teaspoon marjoram
¼ teaspoon ground pepper
¼ teaspoon oregano
¼ teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
¼ teaspoon ground ginger
½ teaspoon dried basil
½ teaspoon thyme
½ teaspoon sage
1/2 teaspoon sea salt
This is tough. Basically, multiply all by 24, then use 1/2 the amount of salt and spices, and the full amount of herbs except sage. Use about 3/4 for that, it is a very strong flavor.

COOK the sausage before tasting for spice- turkey is one of the most germ-laden meats.

I have a recipe for BBQ Sauce. To make this recipe to bottle I need to convert this small recipe to utilize 114oz of ketchup. Please help.
Thank you.

1/2 cup vinegar
1/2 cup lemon juice
1/2 cup worchestershire sauce
1/2 cup ketchup
1 cup brown sugar

1/2 cup is 4 ounces, so 114 ounces is 28 1/2 times that.

Be aware that it is illegal in most states to prepare food for sale in any home kitchen or other unlicensed kitchen.

Hi Ellen,

Thanks in advance for your help.

I'm looking to increase this recipe so that it can feed 32 fully grown, hungry men. The recipe below serves 8 and the bake time is 30 min (in a 9x12 baking dish). How should I increase the quantities and cooking time?

Eggplant Parmesan
Recipe, serves 8; requires 1.5 hours prep and cook time
1 large eggplant (2 lbs)
1 tbsp olive oil
12 oz fat free ricotta
¼ cup and 2 tbsp parmesan
¼ cup fresh parsley
1 medium egg
2 cups reduced fat mozzarella
3 cups homemade tomato sauce
Salt to taste

Sorry that's .25 cup and 2 tbs parmesan, and .25 cup parsley
If this is the entree, I would do 6 times the dish. If it is a side, 4. If one in the same size pans, little to no increase. If done in a single roaster, drop heat 25 degrees and preheat and plan on about an hour if the eggplant is partially cooked before layering..
I have a recipe for a 4 pound beef brisket, I am not having a problem with the ingredeints so much as the cook time. If the cook time is 1 hour at 350 degrees and 3 hours lowered to 300 degrees for a 4 pound brisket would I have to add additional time for a 13 pound brisket or use these times as well?
A 13 pound brisket will take about 8 hours total at these temps. Start checking at 7.
I am making crab salad for a friend's wedding. Here is the recipe that suggest it serves for. I need to make enough for 125 guests. Help the wedding is in a week!

2 pounds imitation crab meat
1/2 cup diced celery
3 hard boiled eggs pulverized
1 table spoon finely chopped green onion
1 table spoon season salt
1 teaspoon onion powder
1 pound extra small shrimp
4 cups mayo
1/2 cup sour cream

Sorry, original recipe for the crab salad serves FOUR....(I wrote "for")
If this is the only meat, and the main course, you would make the salad with 60 pounds of crab. If it is a side salad, or one of several salads, you need only 40 pounds. About 15 pounds of celery.
Mary Lynne
I have a punch recipe for a wedding reception - 150 people - the following is what my recipe -and I am not even sure how many this would serve - any thoughts? What would my quantities be for 150?

1 tin of limeade
1 tin of lemonade
1 tin five alive
1/2 bottle of fruit punch
6 juice tins of water
1 bottle of gingerale

Thanks very much,
Mary Lynne

Assuming these are the 12 ounce frozen tins, and a 2 liter ginger ale, this will make about 7 quarts of a very sweet punch which will tolerate a lot of ice. You need about 15 gallons (60 quarts) for 150 people if it is warm weather and the only beverage.
Hi I have a recipe that calls for a 9 inch tart pan, but the pan I have is 11 1/8 inches...what can I do?
How much longer do I cook the green bean casserole if I quadruple it?
Veronica, increase everything by half again to fill the larger pan.

Sherry, preheat the oven, allow 20 minutes per inch of depth. Internal temp should be 145 in the middle, 160 is not too high.

1 granny smith apple core and chop,1 Red Delicious apple court and chop,1 half a cup of pineapple juice, half a pound of Turkey breast,3 quarter cups of diced celery,I half a cup of mayonnaise,I half a cup of sour cream, 2 tablespoons of powdered sugar,3 tablespoons of walnut chop
how to increase 3 to 4 servings, into 100 servings. Your helpvwould be appreciated. thank you so much.
Julie Kermmoade
I need this reciple to serve 100-130 people
1 16 oz can cranberry juice
2 cups apple juice
1 6 oz can frozen lemonade
2 bottles of 7 Up or ginger ale

How much should I buy. I am having coffee and water pitchers also.

Thank you.

Liz, with this recipe, just increase everything times 24. No special adjustments needed, as there is no baking and very little seasoning.

Julie, you need about 8 times this recipe for 100, ten times for 130.

I have a cake recipe that serves 30. I would like to increase it to serve 80. This is the ingredients and the amounts... 1(18.25)package of Lemon Cake Mix..1 1/3 cups vegetable oil...4 eggs...1(3ounce)package of lime flavored Jell-o mix...3/4 cuo orange juice...1/2 cup butter...1(8ounce)package cream cheese...3 tablespoons fresh lime juice...4 cups confectioners sugar Thank You
Baking recipes do not double well, especially those made with mix. Do 3 times, 3 cakes.
To double an oven stew from a serving for eight to sixteen, do I increase the roasting time (5 hours @ 275)? I will be tripling fresh veggies, doubling stew meat (unbrowned - 2 to 4 #s. Do I double the liquids - I can beef consume, 28oz canned whole tomatoes, 1 cup red wine?


I would expect to add only 30-60 minutes, if everything was going straight from mixing to cooking. If it was refrigerated, it would take a couple of hours extra, because of the amount of cold stuff, but still not double.

Don't double the salt or pepper, do double the liquids.

If the recipe calls for 1 pound of chicken and I am using 5 pounds of chicken how do I measure out the other ingriedents ? (I making teriyaki chicken in the crockpot)
in the crock pot you will need less sauce, about 3 times the recipe.
How much longer will I bake the original green bean recipe if I not only double it, but use frozen onion ringers instead of canned fried onions?
Will take less than 10 minutes longer-
hi ellen! I have a receip for ten people , BUT i need it for 12 WHAT DO YOU recomend me?
Increas by 1/4, you will have enough.
I need to make hummus for 100 people how would I multiply this recipe that serves 8?
2 cups cooked chickpeas
3 cloves garlic
2 tbsp tahini
4 tbsp lemon juice
1/2 tsp sea salt
1 tbsp filtered water
Here are the basic amounts for 100 1/2 cup servings. You also want fresh olive oil to drizzle over the pans and ground sumac and chopped parsley to garnish the platters.

I have a recipe that currently states, "Bring to roiling boil and continue boiling for 4 minutes). If I double this recipe, do I double the reduction time as well?
Not usually, as you will be using a different size pan. Make the original and learn the texture desired, then boil the increased recipe to the same texture.
I have a recipe for a root beer float pie. The recipe calls for a 9" pie crust. I have two 6" pie crusts. How do I adjust the ingredients to make two 6" pies?
Never mind....I'm blind, by pie crust is 9" holds 6oz...
Whew, saved me a lot of math...
I have a recipe for portugeese beans that I bake in the oven at 350 for 3 hours. I need to triple the I triple the baking time?
No. If the beans are presoaked, and the depths in the pan are about the same, the cooking time will be only about 1/2 hour more. If deeper, it does increase, but not triple- maybe an hour more. Do watch the amount of liquids- they can cook dry.
if a leek/wine reduction sauce calls for 1/4 stick butter,1/2 leek, garlic, sage, rosemary, thyme parsley, 1 cup red wine, 1 cup demi-glace...after sauce reduces...strain & add a slurry of 1 tsp cornstarch dissolved in 1 tsp cool water...what adjustments do i need to make if i multply the recipe 20 times?
I would make it 5 times, doing 4 times the recipe with each batch, and staying far from salt if you have a real demiglace.
My chutney recipe calls for 4 cups of berries. i have 26 cups of berries . I will increase the recipe 6 times for the apples, onion, sugar and cider vinegar , however, i'm not sure how much to increase the spices( whole mustard seed, ground allspice, cinnamon, ginger and garlic) , orange rind, and salt and pepper.
Jayne, with jams and chutneys, you can't increase all at once, you need to do batches, or you will have real problems with texture results. Do 3 double batches, don't double the salt and pepper, about 1 1/2 it. Everything else can take a double.
Need to increase this recipe from 4 people to 160 people please help.

Cilli Con Carne

15ml oil
225g mince
1 onion
15g flour
30 ml tomato puree
150 beef stock
200g chopped tomatoes
200g kidney beans
15ml Worcestershire sauce
75g rice

Thus really is a times 40, the only thing is, the Worcestershire is just time 25.If you want some light spicing, look at my church social chili on this site.
My recipe calls for 1 1/2 lbs beef, but I am using 2 lbs,so do I double the rest of my ingredients?
No, just add 1/3 more, except for the slat, which don't add any extra till you taste it.
I need to make 5 gallons of the following chili recipe that originally makes one gallon... Also, can I adjust the chili powder in some way since I can't find the 3 different types specified? What is your suggestion to add a little more sweetness to this?

2# ground beef
1# steak tips
1 small onion
1 bell pepper
14 oz beef broth
14 oz chicken broth
8 oz tomato sauce
3 Tbls ground cumin
1 tsp brown sugar
3 Tbls Gebhardt chili powder
1 Tbls New Mexico chili powder
5 Tbls California chili powder
1 tsp oregano
1 tsp tabasco sauce
1 Dried New Mexico chili peppers
3 Dried California chili peppers
6 tsp minced garlic
juice of 1 lime

You need to get the chilis and chili powders indicated if you want the same results-

Just times 5 it and increase the sugar to 1 tablespoon per batch- or caramelize the onions.

I was thinking we weren't supposed to "X5" the "spicy" ingredients. Thanks for the info! Have a great day!
Hi Ellen:
Marinade for 3lbs of chicken wings and I have 20lbs.
Serving about 20 people with many other appetizers.
Do I (6x's) the recipe and is this enough?
1/2 c low-sodium soy sauce
3/4 c honey
6 cloves garlic, minced
1 tsp sesame oil
1/8 tsp cayenne
2 green onions, finely chopped
You posted twice, see the other one-
I need to quadruple this chocolate filling, to put inside hamentaschen pastries. Already tripled the recipe successfully, but when I increased recipe x4, I did not get more filling, than when I tripled it. Can you explain?
thanks! Diana
8 oz. unsalted butter
4 oz. unsweetened baker's chocolate
3/4 cup granulated sugar (Splenda should work the same)
1 tsp. vanilla extract
1/8 tsp salt
2 cold eggs
2 Tablespoons regular flour
this involves melting the butter & chocolate in double boiler, as first step.
That is intriguing about the quantities. Suggest you do 2 double recipes; it could have to do with the volume of sugar involved.
My baked bean recipe serves 8 I need it to serve 100.
48 OZ pork and beans
2 Tbl Worcestershire sauce
2 tsp chili powder
1/4 dark molasses
1/2 cup bottled chili sauce
2 Tbl white vinegar
1 cup brown sugar
1 lb cooked bacon
bake 350 for 1.5 hours
Multiplied for you with some adjustments

36 pounds pork and beans
1 1/3 cups Worcestershire sauce
1/3-1/2 cup chili powder
3 cups dark molasses
6 cups bottled chili sauce
1 1/2 cups white vinegar (consider using part/all apple cider vinegar)
12 cup brown sugar
12 lb cooked bacon, ends and pieces suitable
bake 350 for 1.5 hours

Hey Ellen-
Great site. I have this tater tot recipe and would like to increase it by 150, 250, and 350:
(makes 3 servings)
Is there a formula I can use for other amounts? Thanks in advance!
Diego, nothing in this recipe is an issue, just multiply, then leave out 1/3 of the salt.
Thanks, Ellen.
I read somewhere online that spices (garlic powder, cornstarch?) should be increased differently. Additionally, I read this formula to figure out how to increase a recipe:

desired servings
———————— = conversion factor
original servings

Once you have the conversion factor you multiply it by the servings to get your new recipe amount. In my case:
1 tbsp cornstarch/3 servings = .333 conversion rate
.333 x 50 servings = 16.67 tbsp or 1 cup

If I only multply it, like you said, I would have 50 tbsp cornstarch or 3 1/4 cup. Thats a big difference. I guess my big worry here is the cornstarch. The rest can be done to taste. I want to make sure that I don't add too much cornstarch where the tots become gummy or not enough where the tots fall apart when deep fried. Thanks again and sorry for the long winded response. :)

kristi mendez
sloppy joe recipe serving is for 5...need to alter it to serve 50
1/2 cup ketckup
3 TBS pickle relish
1TBS brown sugar
1TBS mustard
1/4 tsp salt
1/4 tsp pepper
Diego, the salt is reduced, and the garlic may be (matter of taste- I use fresh puree, anyway), but the cornstarch is a binder, not a flavor agent and if you reduce it, your tots may fall apart. So for each 2 pounds potatoes, do use the tablespoon of cornstarch, or for 30 pounds, a scant cup.
Kristi, use the sloppy joe recipe on this site as a quantity guide.Only thing I would not straight multiply is the salt, use about half what you would think, or maybe 1/2 tablespoon for 50 servings; or omit completely till you taste it.
Hey Ellen, I need your help. I'm serving red velvet cupcakes for my basketball team picnic . The recipe I have serves only 15 cupcakes but I need at least 100 -200 cupcakes. Ingredients
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
Red Velvet Frosting:
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar (3/4 pound)
You can increase times 4 and do it 3-4 times if you have big enough pots and pans and oven.
Hi Ellen. Please help! We are making the BBQ Sauce for our son's wedding reception and REALLY don't want to mess it up. Our recipe is for making 32 ounces. We need to make 4 gallons.
It has:
Garlic Salt
Onion Salt
Liquid Smoke and
Worcestershire Sauce along with the other spices.

Can we make a gallon at a time? Can we make all 4 gallons at a time? If so, and/or, either way, do we need to adjust all of the spices and salts, or just the salts or anything? And if so, how much? Thank you!

Make it a gallon at a time. 1/2 all the salts, use no more than 2/3 the liquid smoke and worcester. I would start those at 1/2 and taste as I increased. Make ahead, so it sits in the fridge and mellows.
Hi Ellen, I need help with two recipes I am trying to make for a Housewarming I am hosting. I am making a bean less chili and a traditional chili. I will have approx. 34 guest and would need each recipe to yield 16 servings each.

The first recipe is for 8 people:
1 pound lean ground beef
1 cup diced celery
1 28 ounce can crushed tomatoes
1 small can diced green chilies
1/4 cup chopped raw onion
1/2 tsp salt
1 tsp Cayenne Pepper
3 tsp ground Cumin Seed
6 tsp Chili powder

The second recipe yields 6 servings:
3 tablespoons vegetable oil
2 medium yellow onions, medium dice
1 medium red bell pepper, medium dice
6 medium garlic cloves, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
2 pounds lean ground beef
1 1/2 teaspoons kosher salt, plus more as needed
1 (28-ounce) can diced tomatoes
1 (14-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

Thank you so much! I am sure this is an easy fix but I am worried to screw up royally! :)

Double the first recipe and times 4 the second, just cut the salt in half. You will have a bit left, but not too much. You have to make more than half and half when you offer a buffet choice- people eat more.
My mac&cheese recipe makes enough for 4 people, I need to feed 40 people. I really need your help, I don't trust my self with this.
2 cups uncooked elbow macaroni (7oz.)
1/4 cup butter
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp pepper
1/4 cup. ground mustard
1/4 tsp. Worcestershire sauce
2 cups milk
2 cups sharp Chedder cheese (8 oz.)

Thank you, I appreciate your help.

This is a standard recipe, it makes 1 quart of sauce using 1 pound of cheese for each pound of pasta. You can increase the mac to 1/2 pound with this amount of sauce, and you do 5 pounds of pasta for the 40 people (10 times your recipe). Just do 5 times the salt, that is the only difference.
if 1/3 cups of flour feeds 8 how much do I need to feed 32?
4 times as much. You can do the math.

Of course, 2 teaspoons each isn't much for the 32 people...

I need to make a full disposable aluminum pan of a corn pudding I usually make in a 9x13 pan. Do I need to adjust the recipe? How do I adjust the baking temp and time?

1 box jiffy mix
1 can creamed corn
1 can whole kernel corn with liquid
1/2 cup sour cream
1 stick butter melted
2 eggs

Bake at 350 for 50 mins

The pan is twice the size of the 9x13. The layer of batter will be thicker. Drop the temp 25 degrees and expect it to take about an hour and a quarter.
I am making a soup for tommorow, and I need to make 5x the recipe, 5 mins then 3 mins. How much do I increase the time?
The main difference is, each gallon of water/broth takes about 20 minutes to heat to the boil, so that time increases. The rest increases very little- such as, a few minutes to saute more onions.
The soup is going to end up being 25 cups, from 5 cups. What should I expect?
This is more of a math problem involving increasing a recipe: The recipe is:
Snow Cream/serves 8
8 cups snow
1 cup sugar
2 cups milk
1 tbs vanilla

1. convert the ingredient amounts of the recipe for 1/3 times the amount of servings

2. convert the ingredient amounts of the recipe for 3 times the amount of servings

How do I do this, please help...this is a math problem on a "Snow Day Homework Packet" my son received from school, and I am doubting my answers

Hi, Mom,

Yes, you really do multiply everything by 1/3 for the first part

8 cups snow=8/3= 2 2/3
1 cup sugar= 1/3 cup or 5 tablespoons plus 1 teaspoon
2 cups milk= 2/3 cup
1 tbs vanilla=1/3 tablespoon, or 1 teaspoon

Yes, you really do multiply everything by 3 for the first part

8 cups snow= 24 cups, or 6 quarts or 1 1/2 gallons
1 cup sugar=3 cups
2 cups milk= 6 cups, or 1 1/2 quarts , or 1 quart plus 1 pint
1 tbs vanilla= 3 tablespoons

Adding in the conversion of the measurements might get you/him extra credit!

Thank you Ellen ! I think I had it in my head to multiply 1/3 to the serving amount which was 2 2/3 and then adding 2 2/3 to all amounts, which I knew couldn't be right. Thank you for getting me straight !
I have a recipe for two pounds of BBQ short ribs and I need to alter it for 16 lbs.

BBQ sauce recipe
1c water
1c ketchup
6oz can tomato paste
3/4c brown sugar
1/2c vinegar
2tbsp mustard
1tbsp salt

It is mostly the salt and vinegar I am unsure about.

4 cups vinegar but only 4 tablespoons salt
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