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cooking for a large crowd
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Wendy
03/22/07
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I am looking for a cook book that has recipes for groups of over 80 people. I enjoy your web site but need some thing in print form for our clubhouse . Can you sugest a book.I do alot of cooking for our clubhouse.
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ellen
03/23/07
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There aren't any really good comprehensive ones for the home-type cook. There are some professional ones- "cooking for 50", for example.
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Anthony
05/10/07
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What would you serve for 300 people on a budget (Shoulder Roast or Beef Tri Tip or Top Round London Broil or Prime Rib with Half Chicken and Garlic Mash Potatoe with Vegetable Medley.
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ellen
05/10/07
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Anthony, sliced beef of any kind is not a budget entree, but the less expensive shoulder roast is the tenderest if slow-cooked. The Cracker Barrel chain does this as their "roast beef" and it is very popular.
I am also not cear if you are serving buffet or plated and whether it is beef and chicken or beef or chicken. The least expensive standing rib roast, you are looking at $5-6 PER PERSON as the actual cost of the raw meat...
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Anthony
05/10/07
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What a blessing you have been so far (_)? It will be a plate up and the guest will have Beef or Chicken or Salmon. My concern was that I talk to a company who was pushing this Shoulder Roast and I would like to serve a New York Steak or Slice a London Broil or Tri Tip then a Rib Roast. A Shoulder Roast to me is like the butt and for these client I rather give them something that would WoW then at a good cost so how do you feel about this concern.
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ellen
05/11/07
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OK, then I would do the london broil or tritip, cooked medium rare, sliced, and plated about 4 slices with a mushroom/wine sauce. I would probably use top sirloin. Steaks are harder thanroasts to serve hot but not over or undercooked to a lrge crowd.
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Anthony
05/11/07
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Thanks so much for your information :) you are the best(_)? and I am happy to have found your site on line.
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Lorie
05/17/07
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How many pounds of pasta do I use for a full chafing dish of baked ziti? I'm assuming 6 pounds ricotta, but that can be done by eye. I'll have a crockpot full of meatballs and sausage in spaghetti sauce, but I'm trying to gauge how much per tray.
Thanks,
L
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Janis
05/17/07
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I need to make chicken salad for 70 people. How many boneless, skinless chicken do I need to cook?
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ellen
05/18/07
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Lorie, Chafing dishes come in several sizes and depths. I have the volumes for all the sizes of steam tables, check the amounts.
Janis, in the salad section of plan for 100, the amounts for lunch, dinners and receptions are different. Use 3/4 for 75 people, whichever situation is right for you. 1 pound cooked chicken is 2 cups of pieces.
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estella
05/23/07
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I were making a church benefit and I need to make potato salad for a large crowd and I've never made so, much please, help
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ellen
05/24/07
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Estella, there is a special page on slaw, mac, and potato salad for 100- lots of hints and tips and about 8 different excellent recipes.
www.ellenskitchen.com/bigpots/plan/slaws100.html
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Pam Burgoyne
06/03/07
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Hi Ellen,
How many pounds of pasta would I need for aprox. 75 people? We will also be serving chicken and a few other side dishes.
Thanks,
Pam
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ellen
06/05/07
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Hi, Pat, see the lotsa pasta page for both quantity and cooking/reheating advice.. You will probably want about 15 pounds if they are big eaters, 12 if light.
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Mary Townsend
01/14/08
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ellen
We are having a church Valentine's Banquet Feb. 10. Need to know how many large (FAMILY SIZED) cans of green beans will be needed to serve 150 people. Appreciate your answer ASAP.
Thanks,
Mary F.
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ellen
01/15/08
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You need 4 to 5 #10 can of green beans for each 100 people. Lower number with other sides.
I use my green bean casserole recipe for these type functions, you would need 2 1/2 times that recipe for 150 people.
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Colleen
02/24/08
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Ellen
I am hosting a fundraising event with about 150 guest. Our meal plan is Baked Ziti and meatballs. How many trays and of what size would you recommend for the ziti and about how many pounds of meatballs?
Thanks
Colleen M.
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ellen
02/24/08
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See the spaghetti/ lotsa pasta page for the recipe for mostaciolli and sausage for 120. Increase by 1/4 for quantities and then sub sausage with cooked ready to serve meatballs for meat quantity.
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Brittany
02/28/08
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I have my son's first birthday party in two days and I am planing on making BBQ...there are going to be about 60 people I don't know how many pounds of pork I needed to make BBQ for 60.
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Vonda
02/28/08
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My son is getting married. At the reception, we are planning to serve fajitas. How many pounds per person do we need to fix. We will be feeding between 300-450 people.
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ellen
02/28/08
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Brittany, 30 pouds raw trimmed boneless.
Vonda, this is a much larger crowd than usually considered for self catering. Please consider haveing a local caterer drop off the meat hot, safe and ready to serve. Also, please read my article on wedding dinners/ self catering your wedding. If you still decide to try it, please write and describe the commercial kitchen facility you will be using.
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Robyn
07/09/09
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I am hosting a BBQ next month, have 60-65 people coming. My menu is pulled pork, sausage & peppers and london broils. My question is how many london broil's do I need for this crowd? Considering I do have other dishes. Thank you!
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ellenj
07/10/09
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Hi, Robyn,
it is difficult to estimate 3 entrees for this small a group, but since broiled beef is SO popular, I would allow 1 pound raw for each 3 people. The good thing is, if you have some left, it freezes or refrigerates very nicely.
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Donna
07/18/09
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My daughter is getting married and we invited 200 people so maybe 125-150 show up.My meal is fried chicken ,boil shrimp and london broil,slaw ,string beans,potatoe salad,How much of each do I need I rather have little to much then not enought
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ellen
07/18/09
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Donna, because of the shrimp being SO popular, you will need more than you would expect; at least 1 pound for each 4 people and at that amount there will be none left. In addition, 2 pounds raw london broil for each 5 people PLUS 1 piece of chicken per person; you may have some chicken left, but it will provide everyone that wants seconds with seconds. Don't forget you need cocktail sauce (1/4 cup per person) with the shrimps.
Slaw, string beans and potato salad are each listed on the plan for 100 page. Pasta salad is easier to make and store. You need some good bread or rolls or a starchy casserole (rice?) to fill up the guests and keep the amount of shrimp and beef eaten at a reasonable level, specially if it is a self served- buffet..
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Maureen
07/23/09
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For a graduation party (with 100 guests) I am serving sliced Top Round Roast and Boneless Chicken Breast. I know you recommend 50 lbs of Beef if it's your only entree, but can you break down how many pounds of beef and chicken I should prepare vs breaking it down in ounces. Also, do you have a suggestion on how to prepare the chicken? I was planning on doing all the cooking in advance and reheating and holding in Dutch Ovens. Thanks!
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ellen
07/23/09
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Caterers allow 5 ounces ready to eat beef PLUS 3 ounces boneless ready to eat chicken per person for mixed entree buffets. That is 2 pounds boneless raw lean beef for 5 people plus 1 pice of bone in chicken per person. Take a look at the orange dijon wedding chicken, which can be made ahead and frozen, use the 3-4 ounce size breasts.
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Nadja
07/24/09
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i have 10 pounds of meatballs and want to make cocktail meatballs with jellied cranberry sauce and cocktail sauce. i have the giant cans 7 pounds of each. how much each of sauce should i use
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ellen
07/25/09
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You need about 10 cups of suace for a thin coating- mix is your choice.
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Patti
09/18/09
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I am helping with the cooking for a baby shower for 60 people and will be making sausages, peppers & onions. I will be cutting up the sausages into pieces for easier eating - how many pounds of sausages would I need ?
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deedee
09/18/09
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I am having a party of 225 people for my daughter. I am having fried chicken ordered from a resturant and i am making the sides. How much do it need for feed that many people.
I want to make mashed potates,whole kernal corn. Not sure how much to buy.
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ellen
09/18/09
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Patti; 15-20 pounds.
Deedee, 75 pounds of fried chicken per 100, 35 pounds of potatoes per 100 (2 pieces per person), 25 pounds of corn per 100.
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Mary
11/06/09
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Hi Ellen! I just found your site. My son's college cross country team is coming to dinner the night before the big regional meet. I have to keep it lean. Approx, 30 people. I have chafing dishes and will use them but not sure how without overcooking everything. I will be serving Penne with Roasted Tomatoes, Boneless Chicken Breast and a Boneless Salmon Fillet. Sides will be roasted potatos, green beans and salad.
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ellen
11/06/09
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These folks will probably eat like horses. I would estimate for 45-50. Plan 1 5-6 ounce chicken breast PLUS 3-4 ounces cooked salmon per person.
You can't use chafing dishes to reheat or cook, they don't get hot enough. The food has to go into the chafer at a food safe, precooked, preheated temperature of at least 145 degrees (use a quick read thermometer). 350 to reheat in a regular oven.
Consider borrowing a couple of 18 quart roasters for the pasta, vegetables and potatoes to free up some oven space.
I would add one more side dish- roasted vegetables or a broccoli/cauliflower medley of some sort, perhaps?
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ellen
11/06/09
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These folks will probably eat like horses. I would estimate for 45-50. Plan 1 5-6 ounce chicken breast PLUS 3-4 ounces cooked salmon per person.
You can't use chafing dishes to reheat or cook, they don't get hot enough. The food has to go into the chafer at a food safe, precooked, preheated temperature of at least 145 degrees (use a quick read thermometer). 350 to reheat in a regular oven.
See this page offsite for chafer help:
www.eddiesportablepigout.com/steamtable.htm
Consider borrowing a couple of 18 quart roasters for the pasta, vegetables and potatoes to free up some oven space.
I would add one more side dish- roasted vegetables or a broccoli/cauliflower medley of some sort, perhaps?
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Michelle
11/10/09
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Hi Ellen, I am having a party for my daughter. I am making meatballs, sausage, a hoagie tray, baked ziti, pasta salad, macaroni salad, potato salad, and deviled eggs. I am having around 70 people. How much of everything do you think I need? Thank you do much! I have been stressing about this like crazy! This will be my first big party!!!
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ellen
11/10/09
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Hi Michelle, congratulations on giving this a try. You do not want to serve ziti AND pasta salad AND macaroni salad at the same meal, especially with a potato salad also.
Assuming this is teens? (who eat more than regular adults) and assuming 75 people:
meatballs, 3-4 ounces per person
sausage, 3 ounces per person, equal weight onions and peppers mixed in
a hoagie tray- do deli trays and rolls 2-3 ounces sliced meats and 2 ounces sliced cheese and 1 1/2 full size rolls or two smaller per person. Sandwiches don't keep well.
baked ziti, about 6-7 pounds dry pasta
pasta salad about 4 pounds dry pasta
potato salad about 25 pounds potatoes
deviled eggs, start with 1 egg per person.
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Cindy Sue
11/16/09
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How many cans of cranberry sauce do I need to serve 150 people?
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ellen
11/16/09
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About 1 can for every 6-8. Homemade is less expensive and tasty:
Cranberry Relish for 12 people
1 pound cranberries, fresh - grind
1 apple, cored and finely chopped
1 navel orange, grind OR better, grind the peeled orange after you zest off the orange peel, grind with the cranberries
OPTIONAL 1/2 cup walnuts or pecans, chopped fine
1 cup sugar
OPTIONAL 8 ounce can crushed pineapple, drained
3 oz pkg raspberry OR lemon jello
1 cup water
In a large bowl, add ground cranberries, ground navel orange, chopped apple, pineapple and chopped nuts and sugar; toss together well.
In a small sauce pan, boil 1 cup water add jello and stir to dissolve. Add the additional cup of water and stir to combine.
Pour jello mixture over the cranberry mixture and stir to combine well.
Pour into decorative bowl and chill until serving time.
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Rebekah
12/03/09
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cooking for around 50
My husband is having a lodge meeting in a couple weeks. The menu will consist on brisket, dirty rice, baked beans, and potato salad. How much should I figure on making to be sure I have enough. I am always terrified of not having enough to go around, especially since we don't have an exact number.
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ellen
12/03/09
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What I would do is plan generous portion for 50, which would be 25 to 30 pounds well trimmed brisket cooked low and slow to reduce shrinkage. 2 gallons each of the sides- you will have some beans and some rice left. Add some big fat tasty rolls- 1 1/2 per person- and some sandwich fixings (see the condiment table of the sandwich page, use 1/2 the amount for 100) and you will have leftovers.
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Priscilla
12/15/09
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Hi Ellen, I am hoping to poach a whole salmon for Christmas lunch. How big a salmon do you think I would need to feed say 15-20 people?
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ellen
12/15/09
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If this is the only meat about 10 pounds- two serves head to tale are lovely-
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pat
12/28/09
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how to make fresh string beans for 60 people
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ellen
12/28/09
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Make 2/3 the amount for 100- see the vegetable table at the bottom of the plan for 100 list. Perfectly steamed is delicious with good fresh green beans, or you could do a sauce such as browned butter with almond slivers.
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carol mc.leod
01/10/10
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cooking for a large crowd 150- 200 people
hi elen! had my first spag.dinner at our park club house. bradenton fl. your advice helped very much. now want to plan next one. have any ideas? buy the way got rave reviews. we want to keep tickets around 5 or 550 regards carol
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ellen
01/10/10
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A chili feast or soup and chili dinner would be great this time of year, a taco bar or baked potato bar would be other budget options, and you might look at the basic budget entrees section in big pots to see if any appeal to you.
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Theresa
01/17/10
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How much roast beef do you need for a party of about 80 people. We are having meatballs(is 12 lbs enough) potato salad(how much would you suggest)baked ziti(how much do you suggest?) Thanks for any help you can give me. Thersa
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ellen
01/17/10
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I assume you mean a pot roast type dish rather than standing rib. For a party, you want 5 ounces ready to eat beef plus 3 ounces second meat (the meatballs) per person. This is minimum 2 pounds raw boneless chuck or round for each 5 people plus 1 pound cooked meatballs for 5 persons.
Potato salad is on the plan for 100 page, pastas are on the spaghetti page, use 4/5 the amount for 100.
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Cheryl
01/22/10
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I am having a birthday party and 26 adults will attend. We are planning on serving beef and chicken fajita's. How many pounds per person for both types of meet do I purchase. we will have guacamole, beens, cheese dip along with the fajita's.
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ellen
01/22/10
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I allow 2 pounds raw lean beef per 5 people PLUS 1 pound boneless skinless chicken per 5 people for this menu.
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Joyce
01/24/10
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How many pounds of top serloin beef roast do I need to feed 80 people?
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ellen
01/24/10
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Roast? Steaks? stir fry? shish kabobs? Let me know how you are fixing it.
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kim
02/10/10
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I need to know how much sausage to use to feed 20 people. I will be making sausage balls. Do I use this according to the number of people or the 1 3/4 pound of sausage.
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ellen
02/11/10
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Allow about 3 ounces raw sausage per person, 1 pound for each 5 people.
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tammy
02/18/10
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I needto know how much broccolli to buy in order to feed 100
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ellen
02/18/10
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See the veggie table at the bottom of the plan for 100 page.
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Samantha
02/21/10
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Ellen,
I am getting married and we are expecting approx. 75 to 80 guests.. we are trying to get an estimate of how much baked spagetti to cook, salad to serve, etc. Can you give me some idea on it? Thank you!!!
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ellen
02/21/10
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Go to the spaghetti page see the spaghetti dinner for 50-60 at the bottom of the page. You would want 1 1/2 times the amounts. Add a nice appetizer platter of antipasto vegetables, some cheeses, maybe a fruit tray- all these are on the site.
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carol
02/25/10
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cooking for 150 175 people.how much potatoe salad baked beans-bushs 64oz. is sam's potatoe salad very good doctored up with hard boiled eggs celery ect.
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ellen
02/25/10
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See the picnic sides table at bottom of the plan for 100 page. Yes, it is fine, add celery seed along with the celery and egg, and maybe some chopped colorful bell pepper.
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hannah
03/06/10
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Hi Ellen,
I am wondering how many servings of baked chicken drumsticks and thighs will fit in a 1/2 size (Length: 12 3/4" Width: 10 3/8"
Depth: 2 9/16") disposable chaffing dish. Also, how many of these trays would you recommend to serve 100 people if this is the main entree? Sides will include pinto gallo (costa rican rice dish which has black beans and veggies in the rice), and salad. Appetizers will be served before dinner (chips, salsa, and guacamole.) The event is an outside informal serve yourself wedding reception.
How many half size disposable chafer trays of rice would you recommend? How many trays of salad?
Thanks so very much!
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ellen
03/07/10
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Your rice and beans recipe should start with 8 pounds of dry rice per 100. However many pans that cooks up to is what you need.
Then pans will hold about 10 quarters each, which serves about 9 people.
I would add one vegetable dish or salad that could be cold- such as marinated veggies, 5 bean salad, corn relish etc or a pickled fruit such as spiced apples or peaches, for color and flavor.
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Donna
03/14/10
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We are having a party for 80 ladies - using mini rolls - for pulled pork - how much pork to buy?
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Donna
03/14/10
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We are having a party for 80 ladies - using mini rolls - for pulled pork - how much pork to buy?
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ellen
03/14/10
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Plan on 2 rolls per person. You want 4 ounces cooked ready to eat pork per person, which is about 1 pound raw for each 3.
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deborah
04/11/10
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dear ellen I'm cooking macaroni and cheese for 180 people. How many serving can I serve out of a full chafer pan and how much cheese should I use? thanks
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ellen
04/12/10
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These full size pans come in 2, 4 and 6 inch depths. You need 10-12 pounds dry pasta per 100 for large servings, 8 pounds for side servings. Cheese is per your favorite recipe for the amount of pasta you select.
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jenn
04/26/10
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I'm serving teachers
grilled chicken, pulled pork, slaw and am trying to decide on another side? maybe roasted veggie medley - how many veggies would I need? 80 people.
also being served is salad, and dessert
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ellen
04/27/10
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Roasted veggies would be fine, you need about 16 pounds ready to eat, and so would my antipasto veggies (marinated, served room temp). A 3 to 5 bean salad or Texas caviar would also be a nice choice.
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mel
05/09/10
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How many #10 cans of pork and beans do I need to make 3 gallons of baked beans and will that amount be enough for 80 adults
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Sue
05/09/10
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I am making the food for my daughters wedding in two weeks, I am hoping I have the correct amount calculated for 300 people: We have two 250# pigs being cooked underground, 12 gallons coleslaw, 9 gallons mixed fruit (watermelon, muskmelon, grapes), 9 gallons baked beans. We are also having pickles, carrots and fruit pizza. I am unsure on how many buns to order, as I think we have too much pork and want to have extra buns for the following day to feed around 50 people.
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ellen
05/10/10
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For dressed head off whole pig, you need 1 pound raw weight per person, so you have quite a bit too much. I would order 360 or so large buns for 300; about 420 regular size. Consider adding one starchy side dish such as a pasta salad- can be made ahead (see my recipes for 100) and will fill out the plate nicely.
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charlene evans
05/24/10
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I'm making kabobs which will be sirloin with veggies or fruit for about 125 people. How much sirloin do you think I will need to do this? And shrimp?
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ellen
05/25/10
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Charlene. where do the shrimp come in?
If this is a party meal and beef the only meat, you need to allow about 1/2 pound raw meat per person. I would probably do the fruit kabob separately, except the pineapple, which will stay on the skewers and not overcook or fall off before the meat is done.
If you are grilling on site, it will take 3 people at the grill to handle this size crowd.
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Charlene
05/25/10
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Hi. I was going to do shrimp skewers too. The main meat are leg quarters. The skewers were for the appetizers. Why 3 people at the grille?
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ellen
05/26/10
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OK, then you need 3 ounces each raw beef and raw(shelled, headless) shrimp for the appetizers per person. You need 3 because you are doing a grilled entree and 2 grilled appetizers; this is standard for this size crowd in catering...
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Rosalie Botello
06/04/10
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Hi, I am making meat only (beef, chicken) and vegetable only shish kabobs for about 100 guests. Is there some way to cook these the day before and then reheat day of party? Also, how much food to make the kabobs, white rice, veggies and fruit? Thank you for your time & knowledge!
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ellen
06/05/10
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No. If day ahead is an issue, make roasted vegetables and serve them at room temp the nexdt day. Kabab meat does NOT reheat successfully.
Use the plan for 100 tables and the fruit tray and veggie tray pages for your estimates for the other items. You can post and let me review your estimates if you need to, but you probably can do it yourself.
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Mari Fernandez
06/09/10
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We are making 200 kabobs with chicken breasts, for a church dinner. The kabobs will also have veggies, how many pounds of chicken breasts do I need to purchase? Thanks!
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ellen
06/09/10
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1 pound boneless skinless for each 3 people if it is the only meat. Also price chicken tenders, sometimes they are less expensive.
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Alexis
06/13/10
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Hi!
I am cooking for my friends wedding in a few weeks. It is about 100 guests. We are doing an hour of hors D'ourves followed by a buffet that will have three entrees - braised beef roasts, salmon and penne pasta, along with three sides. Does the 5oz/3oz rule hold true when there are three entree choices? Also, how much pasta should I prepare?
Thanks for your wonderful help.
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ellen
06/14/10
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Yes, since almost all the guests will take meat or fish and many will then take some pasta as a side dish! Make the pasta meatless, so it can be an entree for the vegetarian guests, also. I would probably do about 20 pounds of pasta if it is the only starch, and have some left over.
Appreciate that you read the tables before posting.
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Alexis
06/14/10
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Thank you so much Ellen! I was really worried about the amounts. I am just curious, in general do people eat as much fish as they would chicken? I mean does the 5oz/3oz rule always hold true regardless of what the second protein is? Or do you just need to know your audience to gage how to adjust the numbers?
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ellen
06/14/10
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It is pretty consistent, especially with salmon, which is the most popular fish. If it is a summer wedding, a poached, chilled salmon would be a great choice for the fish course.
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Ellen
06/17/10
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I'm cooking for 45 people and will be serving whole poached salmon and beef tenderloin along with several sides. How much salmon and beef do I need?
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yvonne
06/17/10
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how much spagetti do we need to cook for about 300 people
also how much sauce and meatball
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ellen
06/18/10
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Ellen, you need a carver/server, or the beef will be sky high in amount. With server, calculate 2 pounds raw per 5 people PLUS 1 pound raw salmon per 4 people.
Yvonne, see the spaghetti dinner for 50 -60 at the bottom of the spaghetti/ lotsa pasta page, make 5 to 6 times the amounts.
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Laura
06/28/10
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how much will it cost for 75 shrimp kabobs with vege's and 75 chicken kabobs w/veges Also how much chicken & shrimp should I buy?
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sonia
06/28/10
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helping put together a surprize birthday party, they have a 500. budget and 60-65 people coming, any suggestions???
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ellen
06/28/10
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Can't do prices for you, that varies by region. You need at least 4 ounces of peeled shrimp and the same of raw boneless chicken per person for meal size kabobs.
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JAIDY
06/30/10
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I am making lamb and beef shish kabob for 8 adults on Sunday. How much beef and lamb will I need to get from butcher and what type cut.
Thanks,
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ellen
06/30/10
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I use leg of lamb for the lamb and sirloin or top sirloin for the beef. I allow 1 pound raw boneless meat for each 2 people total, as long as there are plenty of side dishes- rice, salad, etc. If they are big eaters, you might get 3 pounds of each, that will give people a choice, also.
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mags
07/04/10
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I am doing party for 40 adults and am serving beef bourgignon, cold whole poached salmon, sliced cold meats and tartlets plus salads potatoes and rice etc. How much salmon and diced beef do i need
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ellen
07/05/10
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The sliced cold meats will throw it off some, as it depends on what eats (bologna? Tenderloin?), but I would do 1 pound raw boneless beef for each 4, PLUS 1 pound whole salmon for each 4 if head on.
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Tammy
07/25/10
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I'm cooking for 150 ppl this Friday for a fundraiser. Im making baked ziti, anti pasta salad, and garlic bread. Im wondering how much sauce to use. I figured two jars per 1pnd box of ziti. I like my ziti moist. I also figured 1 1pnd box per 4 people. So I know I have plenty. Is this too much? Also how much mozzerella, and Italian sausage, and hamburger? For the salad, Im making homemade and am wondering how much dressing to make for 150 servings and how much lettuce to use as well. thanks
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Tammy
07/25/10
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On your lotsa pasta page it said to avoid rinsing in cold water because the sauce wouldn't stick to the noodles, but cooking the noodles a day ahead of time and storing in freezer bags, it says to rinse in cold water. Will this cause the sauce not to stick? Also, can I cook the ziti noodles 3 or 4 days earlier or does it have to be one day before? Im cooking for 150 ppl, which is a first for me. Our church has a warmer and an oven that can cook 4 huge aluminum pans at a time. So how early can I cook the ziti on Friday and leave in the warmer w/out it getting gross?
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ellen
07/25/10
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If you cook ahead, it has time to dry, so the sauce can stick. Not so good to cook more than 48 hours ahead. Warmer no more than 2 hours.
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Tammy
07/26/10
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Hi Ellen, didn't know if you saw my question on the 25th. I actually had two. You answered my last one though, just not the first one. Thank you so much for taking the time to help all of us out. You're a life saver.
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ellen
07/26/10
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If you cook it ahead, you can rinse it, because the pasta has time to dry and the sauce will stick. Sorry I was too brief the first time.
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