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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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