www.ellenskitchen.com/bigpots/bbentree5.html

2 carving stations(roast turkey & stuffed fresh rolled ham): you want 4 ounces ready to eat turkey PLUS 3 ounces ham per person if this is a party type meal. See the yield tables and the planning and shopping for large turkey dinners article in the holiday cooking section at the top of big pots.

fruit cup, see fruit tray page

scalloped potato,60-70 pounds raw potatoes plus sauce

steamed vegetable medley- 1/2 cup each

rolls with butter, 1.5 each unless very small, then allow 2. 6-8 pounds butter per 100

design your own ice cream sundaes, see ice cream sundae bar article

with coffee, tea & soda- see beverage planning page.

If you post your estimates, I will check them for you.

The Menu consists of shredded beef (cooked in a pit), pinto beans flavored with ham hock, coleslaw and dinner rolls.

I realized cross rib was a type of chuck, I just didn't know if it served a little more beacuse it was leaner. :)

75 pounds of lean, boneless beef will do for the sandwiches, if someone is serving the meat. If self serve you might need 85-90.
8-9 pounds dry pinto beans per 100.
Since there are no other veggies or salads, you need 4-4 1/2 gallons slaw per 100. I would add great pickles (see the garlic pickle recipe on the chili page, for example).

Also do not neglect all the sandwich condiments. For amounts per 100, see the sandwich event page.

The beef is not going to be on sandwiches, it will be served alone with possibly some green chili and onions in it.

Your help on amounts would be very gratefully received! The theme is International. This is the order of the food table layout. We expect 225 guests, mostly adults. It will be 3:30, with apps. The app amounts I can figure pretty good, but the main dishes since they vary is harder.

Apps = Rueben Dip
Nacho cheese w/ chips
Antipasta Veg platter of cheese, olives, veggies

Buffet
Penne Pasta with sausage, tomatoes & spinach
Italian antipasta salad w/ eggs, olives etc
Bread, rolls w/ butter

Fruit platter
Chick Fil A chicken strips platter

Paella
Taquitos (premade, heated and cut in half)

Since you are using an international theme, and it is mid-afternoon, what about going for all apps?

For 225 people you want at least eight-ten different items

Add two dry room temp bites, maybe spinach Parmesan squares and sausage balls if you want to do your own, or mini quiches or spinach filo bites?

Use the antipasto platters with meats instead of the salad, skip the pasta and paella.

Add seven layer dip- Tex-Mexican- platters, colorful and popular.

These are the minimums I would plan:
shredded BBQ beef or pork- 4 ounces ready to eat per person 1 pound per 4
meatballs- 1 pound frozen ready to cook per 4 people

Nacho sauce 1/3 cup per person. If you do other toppings, use the potato bar page to figure the amounts, they are about the same
chips- minimum 8-10 pounds corn chips per 100 (nachos) PLUS 6 pounds potato per 100

Pepperoni salad (I assume this is with pasta), cucumber salad, potato salad, cole slaw: I would do 3 gallons pasta salad PLUS 3-4 galons potato salad PLUS 2- 2 1/2 gallons each cuke and slaw

veggie tray-see veggie tray page, you would plan enough for about 1/2 the number attending because of the salad selection. Don't omit ranch dip.
Fruit tray- amounts for tray for 25 will do for about 40 with this menu.

Don't forget beverages if it includes adults have iced tea or coffee as well as the punch and soda.

I need your help please. First I will give you the menu and the quantities of what I have figure.

Chicken - 260 pieces
Cabbage rolls - 250 tennis ball sized
Beans with meat - 6 gallons
Dinner rolls - 18 dozen
Butter - 8#
Tuna Salad - 2 gallons
Potato Salad - 2 gallons
Italian Pasta salad - 2 gallons
Seafood Salad - 2 gallons
Relish Tray -1/2 gallon pickles, 1 quart olives
4 cans black olives,1/2 gallon sweet pickle
Jello salad - 10 cake pans
wine breads - 2 flavors - 20 loaves

Relish tray is very short, see the relish tray for 60 at the top of my veggie tray page and make at least 2.

Jello salad is short, it takes 17 small packages or 8 large ones to make 100 servings. If it is a creamy one or has nuts or fruits, count on most people taking some.

Cheese and crackers
breads
fruit
shrimp toasts
wonton cups with crab and cream cheese
Stuffed mushrooms
cold beef tenderloin
Smoked Salmon
potatoes

Can you please tell me how many pounds of brisket and sausage I should get?

Thaks so much!

Deb, it depends on whether you mean for plates or sandwiches and before or after you add the sauce. But just for starters, it takes 1 pound sauced ready to eat to make 3-4 sandwiches (depends on regular or large buns. It takes 2 pounds sauced ready to eat to serve 5 people plates, a bit more if self serve.

Broasted chicken, 300 pieces
taco's, lettuce, tomatoes, cheese, onions, peppers, salsa, sour cream, shells, see the instructions on the baked potato and taco bar page.

potato salad, 4-4 1/2 gallons per 100

relish tray, 3 times the tray for 60

August 19, 2009

I am always enchanted by chef David Bouley's brilliant food. Once, when dining in his New York restaurant, Bouley, I ate some luscious tomatoes cooked with vanilla-- and those tomatoes led me to this recipe. They're delicious with poultry.

MAKES 4 SERVINGS

4 pounds ripe plum tomatoes

1 teaspoon sugar

1 vanilla bean, halved lengthwise (Ellen's note; some orange peel or a slice of lemon and two cloves are another option)

Salt and freshly ground black pepper

Peel, seed and coarsely chop the tomatoes, catching all the juices in a bowl.

Place the chopped tomatoes in a nonreactive saucepan, and strain the juices into the pan. Add the sugar, and tuck the vanilla bean halves into the tomatoes.

Simmer the tomatoes, uncovered, stirring occasionally, over medium-low heat until the juices have reduced and the tomatoes are cooked through, about 45 minutes.

Remove the vanilla bean pieces, scrape the seeds from them and return the seeds to the tomatoes. Season with salt and pepper. Let the tomatoes cool to room temperature. Then cover, and refrigerate for up to 2 days.

Bring the tomatoes to room temperature before serving, or warm them over low heat. Serve 2 generous spoonfuls in each of four small bowls or large ramekins.

•1 pound pinto beans (cooks up to 6-8 cups)
•1/2 pound lean bacon, chopped small (May be omitted, but the beans will need extra salt at the end of cooking)
•1 chopped red ripe tomato (May use crushed or diced canned tomatoes in juice)
•1 med onion, diced
•1 small bell pepper, chopped
•1 serrano pepper, OR two jalapeno peppers seeded and finely chopped
•3 cloves garlic, peeled and smashed
•1 Tablespoon good chile powder
•1 Tablespoon Cumin
•Salt to taste
•Pepper to Taste
•1 bunch Cilantro chopped fine

Use chile to taste if you don't want it hot. Also remove the raw chile seeds. This will lessen the chile hotness.

All the information you need is on site, especially see the budget entrees on big pots and the article on cooking large amounts in the family kitchen- it advises on equipment, etc. There is an article on food safety that everyone participating should read.

You are doing pretty well on the menu, but I would do a little filling in. I would add small rolls with sandwich condiments for the meat and cheese. I would add an antipasto or marinated veggie/ relish tray pickles, olives, artichoke hearts, etc, see my relish tray discussion on the veggie tray page- 2 to 3 times the tray for 60. One veggie item such as my spinach Parmesan squares, spanakopita, mini quiches, etc. You have plenty of proteins, we are filling in the rest.

It would be fine to serve the marinated cherry tomatoes and fresh mozzarella balls with toothpicks (or stich pretzels for toothpicks), and would save a lot of prep time.

You need a nibble table to occupy your guests while you do pictures and dinner is being readied. Fruit trays and cheeses?

You need a full meal, for budget consciousness I suggest the dijon wedding chicken, a rice pilaf, 2 nice veggies and one of my salad that hold. All recipes are on site.

Take a look at the wedding dinner article.

Menu idea: the dollar sandwiches, fruit tray, veggie tray and cookies, cheese and crackers.

There is a full guide to taco bars on the baked potato, taco bar page. There is a guide to taco salad quantities per 25 and a recipe for home-mixed taco seasoning, on the walking taco salad page.

Teriyaki chicken bits (hot) - 30 lbs.
Ham cubes - 15 lbs.
Smoked salmon - 15 lbs. (they may skip this due to cost); Fresh salmon, steamed and chilled is an attractive, much less costly alternative Or how about a salmon mold?
Shrimp - 15 lbs. This is the most popular item on the table. You need at LEAST 3 ounces per person- 1 pound for every 5- at least 36 pounds- or skip it entirely and do a shrimp or seafood dip or salad.
Cocktail sauce - 2 qts.- need at least 1/4 cup per person
Cheese cubes - 15 lbs. 22 pounds minimum, and I often get the same amount as fruits, counting logs, balls etc as part of the cheese
Fruit tray - 20 lbs. Ready to eat, you need at least 36 pounds
Veggie tray - 20 lbs. see the veggie tray page for discussion
Ranch dip - 2 qts.
Artichoke dip (hot) - 6 9x13 pans you may run out. Each pan holds something less than 2 quarts, and makes about 28 servings
Doritos (bride & grooms favorite!) - 6 lbs. What do these go with? You could do a queso dip?
Baguettes (for art. dip) - 10 lbs. Need about 18-20 loaves
Crackers - 10 lbs OK

pork and beef. Yopu need 5 ounces ready to eat beef PLUS 3 ounces ready to eat pork per person, Raw amounts depend on the cuts.

BQ Chicken ( 8 piece fryers 150 lbs)
BQ Beef 50 lbs
Meatball 30 lbs
This is here I am having trouble how much to I need??

This is a VERY large party for an inexperienced planner to take on. It looks like you are planning a full buffet style dinner service.It requires at least 4 kitchen people (6 would be more usual) and 15 servers/helpers to set up, keep the food going and the tables stocked, and clean up.

As to the menu. I am concerned what kitchen facilities you will have available. In particular, the pizzas are not practical for this size group unless you have multiple commercial type ovens.

As to the menu; you have some work to do on quantities. For starters, you need at least 100 pounds of beef and 40 pounds of meatballs; the chicken is only about 400 pieces and people this age eat like locusts.

Ham 1 pound ready to eat for each 5-6 people; at least 60 pounds
Cheese Potatoes- start with at least 70 pounds frozen hash browns.
Cole Slaw- 10-12 gallons
Potato Salad- 15 gallons
Macaroni Salad- from 18-20 pounds dry pasta
Taco Salad not practical to hold on buffet as the chips get gross. Setting up a taco bar or dip as part of your meats with chips would be better.
Vegetable Pizza- see comment above. Not practical unless delivered
Vegetable Tray- fruit tray much more popular with this age group. See fruit tray page.
Broccoli / Cauliflower Salad- 55 pounds raw veggies to start
pickles- 4- 5 gallons
olives- 3 gallons
Green Bean Casserole- 16-18 #10 cans beans
BREADS and ROLLS you need lots, at least 40 pounds, along with sandwich condiments for about 200 sandwiches (see the sandwich event article).
desserts See dessert bar page, complete descriptions

Appetizers
Chips and salsa
veggie platters
cheese platter

We are wanting to do buffet style:
Fajita style taco bar
Dinner Salad
Potato Salad
Pulled Beef--for sandwiches
Pulled Pork--for sandwiches

Then, you could skip the pulled meats and simply add bollillos (soft sandwich rolls) to the choices with the chicken and beef fajita strips, they make great sandwiches. If you keep the pulled meats, I would just do the pork since the taco bar will have beef and chicken. Skip the potato salad, do have the rice, and borracho or ranch beans instead of refried.

Have chopped avocado or guacamole, since it is a wedding party. Have chopped lettuce and tomatoes, rather than green salad, and add everything needed to allow people to make taco salad instead of tacos, if they wish.

Then add a really good squash dish and the corn casserole called corn tomatillo about half way down this page:

Fetticinni alfredo
Spagetti with meat sauce
Meatballs
Ceasar salad
caprese salad
fruit platter
Garlic bread
breadstix

You are taking on a big project, and I want you to first go read the article I have posted under wedding dinner in the buttons at the top of the main cooktalk page.

A dinner this size, especially with passed hors d'ouvres, requires at least 3 people in the kitchen and at least a dozen servers the day of the wedding, none of whom should be the wedding party/immediate family, especially NOT the moms. The reasons why and some options are discussed in the article.

Now, to the menu. Good choices over all. You might do some of the antipasto on stick pretzels instead of toothpicks, or have platters set up on the tables with the beverages.

Actually, the lasagna is much easier than the spaghetti with meat sauce because it can be done ahead and frozen, requires much less handling the day of, and is less messy to eat in dressy clothes. I would alter the menu to Alfredo and lasagna, keep the meatballs.

And you are in luck, I have just posted an Alfredo style prep for 100 on the spaghetti/ lotsa pasta page. Do read the whole page thoroughly, it will guide you on quantities.

I would do alfredo for 120, lasagna for 120 but cut smaller, people will try both. 1 pound meatballs for each 4 people. With the two salad, about 120 of each, with some backup caesar not mixed.

Barbie, allow 6 per adult unless they are very large and 4 per kid below 8th grade.

If I have this right, you have both pulled pork sandwiches and shepherd's pie as entrees. You are serving 200 including 60 teens, I count the teens as about 1.3 persons each,(3 teens equals 4 adults) so that is about 220 people. I would do 200 sandwiches (about 65 pounds raw, boneless pork shoulder)and 120 servings of the pie (about 40-48 pounds raw boneless beef). You will have some left, but not too much, and everyone will get their first choice.

Honey Bourbon Chicken
Green Bean Bundles
Fruit Tray
Veggie Tray
Punch (Non-Alcohol)
Cheese ball
Spinach Dip w/ bread chunks
Chicken Salad w/ crackers

This menu desperately needs a starch, either rice or potatoes. Rice is easier and goes better with the chicken.

Menu

Fruit bar
Chicken Fajitas
Steak Fajitas
Rice Beans
Tortillas
Sour Cream
Avocado dip
green salad mix

Reheat covered in the PREHEATED oven or roasters, 16-20 pounds per pan.

I am feeding 200 people. The menu is:

Carne Asada (not tacos just seasoned meat on grill)
Spanish rice
Beans
Tortillas
Salsa

If this is 200 hungry people for a full meal, you need more food.

This is what I would order:

300 hush puppies- 2 per person is the usual small serving, 3 not unusual
300 hot wings- I allow 4-6 pieces per person, MINIMUM, that is at least 1 pound fro each 3 people.
75 lbs of rib tips-OK, none left
30 pound of shredded chicken - with rolls- OK, probably none left
420 ribs- OK if someone serves them for the first round- otherwise, you will run out

96 oz of cole slaw and potato salad- this is 6 pounds each
I allow 4 gallons (32 pounds) minimum per 100 people for potato salad, 3 gallons (about 24 pounds) minimum per 100 for slaw. Very short.

180 pieces of corn bread- allow at least 1 piece per person, add butter and jam or honey.

200 people.
ham and pulled pork sandwiches
40 pounds deli sliced ham, 4 1/2 gallons pulled pork, 24 pounds breads and buns, condiments for 200 from the condiment table on my sandwich page

salads (I have recipes and amounts on this site)
Lexington slaw for 120
2 of my relish trays for 60 (see the veggie tray page)
Potato salad for 200 (70 pounds raw potatoes)
Pasta salad for 120
a green salad (tossed, Caesar or Greek) for 150
fruit trays for 150

What is the quantity that I need to purchase for the following:

How many heads of lettuce?
How many tomatoes?
How many onions?
How many gallons of sliced hamburger dills?

In a group this size there are usually some diabetics, vegetarians, heart patients, etc. Any ideas on this?

First decision, do you want a light meal or a full meal Friday night? Depends on how far people are coming, what activities if any are planned for Friday evening, how much of the kitchen crew can get there and when.

Some groups like to have a big closing meal for lunch Sunday (harder and later cleanup), some do a big meal Saturday night, then a light breakfast Sunday before service, then a brunch. Which do you think?

You don't have to do any casseroles. You can do baked chicken or game hens or turkey for the high meal. Tex Mex? Pot pie or shepherd 's pie? Is it a group that would like pizza or other Italian (chicken cacciatore? Eggplant Parm? Old fashioned beef stew or pot roast?

Breakfast should be mostly self choice, scrambled eggs and hot or cold cereal, or a breakfast casserole such as baked French toast; toast, fruit, yogurt available. Coffee and tea, of course.

Not sure of the health worries the group, a few vegetarians and we will plan accordingly for them.

Friday breakfast
Cheesy Hash Brown Casserole (recipe on site)
Scrambled eggs (see, scrambled eggs that hold, recipe on site)
Toast
Fruit salad
Cereal, yogurt

Friday lunch
Bean and ham soup OR Beef Barley Soup OR Oven fish Chowder OR rich chicken noodle soup
Subs- ham or turkey or cold cuts and cheese or meatball?
Sliced tomatoes, sandwich trimmings
Big fat cookies

Friday supper
Baked rice pilaf
Baked chicken (easier) with borracho/ranch beans side dish
OR chicken stir fry
(could do 1/2 Cornish game hens to upscale)
green salad
roasted veggies
green beans if you did not do borracho beans
sheetcake OR brownies

Saturday breakfast
Oatmeal sheet muffins with streusel topping (recipe on site)
Stewed fruits
Scrambled eggs- or fried if you have the griddle capacity
Bacon and/or smoked sausage
Cereal, yogurt

Saturday lunch
Impossible cheesburger pies, 1 8"for each 4 persons, with impossible veggie pies for non-beef eaters- recipe on site
Greek salad
pasta salad
Could also go with tacos...
Ice cream

Saturday supper
Really good meatloaf OR pot roast OR possibly roast turkey or pork
Scalloped potatoes, mashed potatoes or baked potatoes
Green beans
Corn on the cob
Apple cobbler

Sunday breakfast
Baked French toast or Amazing maple date strata (see the family reunion brunch article)
Ham
Fruit
Cereal, yogurt

My name is Alicia, and I am getting married and my cousin has a catering business he told me all I have to do is buy the food and he will cook and cater it for me, My question is.. Here's the menu..

First of all, amounts differ depending on what time of day and whether it is buffet or plated service. Buffet takes more food. With 234 people buffet service, you will need about 15 servers to set up, stock and clean up You will also need at least 5 serving lines- can be set up with 2 lines facing each other on banquet size tables, but basically, you need at least one line for each 50 people.

This should also be set up with a couple of nibble tables for the hour while you are doing the pictures after the ceremony. I suggest you put the fruit trays, cheeses and breads and punch and lemonade on these tables. One hot dip, such as artichoke or seafood dip, would be an excellent addition.

240 people
Fresh Fruit
Cheese
Dip and crackers/croutons

Mixed Green Salad w/ Ranch Dressing, see plan for 100 table, use 2 1/2 times the amount for 100

Baked Chicken, 1 piece per person, 32 chicekns
Meatloaf, 50 pounds
BBQ Ribs, 100 pounds, and better if someone serves them.
Turkey Wings, maybe 80, unless you know they are a big favorite.
This is the most difficult estimate, because you want to have enough that everyone gets their first choice, so you always end up with some left over

Baked Macaroni and Cheese, serves as an entree for any vegetarians. 16-18 pounds dry pasta plus sauce

Rice, about 15 pounds dry. Suggest baked rice pilaf, maybe some almonds, onion etc.
Mashed potatoes, about 70 pounds raw

Corn, see plan for 100 table, use 2 1/2 times the amount for 100
Collard Greens, see plan for 100 table, use 2 1/2 times the amount for 100

You need 40 pounds ready to eat ham, 44 pounds ready to eat green beans (such as frozen), 400 small rolls with about 7-8 pounds of butter, 30-40 pounds of cheeses with 12 pounds of crackers.

For simplicity, I suggest adding to the cheese trays, fruit trays for 200 (see the fruit tray page) and one or 2 kinds of dips with bread or toast bites. For the dips, allow 1/3 cup per person for a single dip or 1/4 cup of each for 2.

I am a senior in college about to get married in 7 months. My family just told me they are on a very tight budget and dont know how much they can help with the wedding. Here is my menu that I thought we could do by ourselves but I have no idea the amounts (lbs) of what I should get.

Meat (pulled pork or hot dogs/hamburgers)
cheese/cracker tray
fruit tray
veggie tray
pasta salad
chips
rolls
sweet tea
lemonade

If you do have a picnic meal, do the pulled pork, doing a grill at a wedding is a pretty big headache.

Also,be VERY careful about the number of guests. Anything over 80-100 is VERY difficult for an inexperienced crew to pull off.

I am planning a wedding for Summer 2012, I am on a bit on a budget but I can't cut the number of guests under 200 people. I am going to try to make the side dishes myself and have a friend's family restuarant take care of the meat. I was thinking that a Buffet would be the best way to serve 200 people with only a few servers.
I would love to have

Tortellini with a choice of red or white sauce
A green salad
The grooms grandmother's cucumber salad (Amazing)
and another side (not sure yet)

For the meat, I would like to have a carving station for Prime rib and some sort of baked chicken.

What is the best way to keep the pasta warm and fresh if i was to make it the day before?

I know of no way to keep tortellini edible overnight. You need a baked pasta dish such as lasagna or ziti for that; you won't have the staff to reheat and serve pastas.

You will need a commercial type kitchen to prep and serve a full meal for this many, and you will need at least 12 people in the kitchen and to set up, serve, and clean up this dinner meal. You also still have a lot of work to do on the menu, including the nibble/ appetizer table for the hour between the ceremony and dinner, while you do pictures, etc. Please read the wedding dinner article, look at the links, and the other wedding reception threads, then write back.

Farm out the appetizer trays of vegetables, cheese and crackers. Amounts are covered on the appetizer planning page and the veggie tray page. Farm out the strawberries.

There is a lasagna quantity guide on the spaghetti page to help adapt your recipe.

Salad on the plan for 100 page. 25039 pounds garlic bread. At least 4 serving lines (see why you need all the help?)

Punch for the appetizer table.

First off, thank you for all the advice and help you give to everyone on your website. You are fabulous!

Secondly, I am making all the food for my wedding reception (with the help of some friends/family). We are planning on having--

Rolls
Meat Tray (Turkey, Ham, Roast Beef)
Cheese Tray (Swiss, Cheddar, Colby Jack)
Fruit Tray (Pineapple, Blueberries, Grapes, Strawberries and Mellon)
Veggie Tray (Carrots, Cherry Tomatoes, Cucumbers, Broccoli, Cauliflower and Celery)
2 Different Kinds Of Meatballs
BBQ "Lil Smokies"
Baked Beans
Taco Salad
Pasta Salad
Macaroni Salad
AND finally... potato salad.

I have researched what I could find on your website already.. (all the trays). But my questions are--

How many lbs for each of the 4 salads I listed above? How many lbs of the meatballs (2 kinds)? And also, how many lbs of the lil smokies should we buy/prepare?

I am helping my brother plan his wedding for 200. I am responsible for a 7pm dinner the night before. It is going to be a cookout. It is a mixed group, but heavy on the 55-60 year olds. We are building a couple of campfires and having people make their own food. I found lots of help on your site, but had one big question about quantities of ingredients for s'mores. Thanks so much for your help!

Katie, I would get some grills there, not all those 55-60 year olds are going to want to sit on the ground with a stick. Allow for 2 full s'mores per person; 4 squares of graham cracker, 4 marshmallows, 1 whole Hershey bar.

Have dinner coffee if possible.

Add potato or pasta salad, this menu is rather light for an outdoor dinner.

Ham 70lbs- OK if this is sliced ready to eat, not enough if raw
You need a vegetarian option for people who don't eat pork or meat
Meatballs 40 lbs- are these for the appetizer table?
Scalloped Potatoes 3 big electric roaster- close. Might do 4.
Macaroni Salad 15 gallons- too much- 6 gallons plenty - rotini or bowties hold better than plain mac
Spaghetti Salad 13 Lbs dry- too much with the mac salad- 6 pounds plenty
Baked Beans 6 gallons- OK, but 5 is usually enough
Nacho Cheese 3 gallons- 2 gallons plenty
Nacho Chips- 12 pounds
Bread 17 Loaves-
Sweet Pickles 2 gal.-1
Dill Pickles 3- 2
Olives 3 gal. - 2 plenty

eggs (scrambled)- 14 dozen, and have 3-4 back if needed extra
grits-3 gallons
bacon-see breakfast plan for 100 page
sausage-see breakfast plan for 100 page
white country gravy-2 tgallons
biscuits-1.5 per person if large
jam-about 20 cups
cheese??? what for, what kind
butter-6 pounds, you will have some left
pancakes- 2 4" per person, these are very demanding on the cooks, consider toast or muffins instead
syrup- about 5 quarts. get at least 2 bottles of sugar free

For a happy party type meal, I allow 1 pound raw for each 2 people.

Add potatoes and simmer the last hour, people like them a lot with this meal. Only put the thin cabbage wedges in for the last 20 minutes, otherwise they get overcooked and stinky.

I make 1 9x13 for 10 people for a nice chunk of corn bread, ala, Marie Callahan. You need 3 pounds of butter and a couple of quarts of honey or jam to go with.

Appetizers:
shrimp salad in phyllo cups
s/s meatballs
mini sausage links
cheese and fruit
tamoto/mozz/basil skewers
assorted cookies/mini cheesecakes

Buffet
Ceasar Salad
Coleslaw
BBQ Chicken
Ham
Stuffed Shells
Pasta Primavera
Scalloped Potatoes
Green Beans
Corn
Rolls/Butter

This is a costly set of appetizers for this informal meal!

For 200 people, I would make:

BBQ Chicken- 1 piece per person
Ham-4 ounces ready to eat per person
Stuffed Shells-2 per person
Pasta Primavera- about 12 pounds dry pasta
Scalloped Potatoes- about 50 pounds potatoes

I'm planning a hispanic family reunion and expecting 200 plus. This will be an all day Saturday event, then a menudo breakfast on Sunday with pancakes for the kids. I've looked at your site and found the answer to so many of my questions. Thank you!!!

We're serving carnitas with red chile, refried beans and spanish rice on the day of. Again, thanks!

A family member is bringing a theatre size popcorn maker the day of (saturday). How many pounds of kernals should I buy for an all day event like this? I have a movie theatre supply co who will assist in calculating oil and flavoring from there.

Sept in El Paso can be a bit warm. This is an outdoor event with activities. How much soda should I buy for an all day event where alcohol will be?

What is the most economical way to offer cool water, and how much should I buy?

We're renting a hot dog machine as an option for anyone who gets hungry during the day and into the night. I'm not sure how many to buy?

What kinds of snacks could I put out that won't go bad but will satisfy the kids and adults who will be drinking later on?

We're serving menudo on Sunday morning and pancakes for the kids and people who don't eat menudo. How many people should I plan for the pancakes?

The only estimate I have been able to locate on the popcorn is, 45 pounds for 200 people. Don't forget the bags.

On the beverage planning page, the estimates are for up to a 4 hour event, I would double for an all day event. The ice is discussed there, also.

Least expensive cold water, 5 gallon thermal containers, the big ones you see on construction sites, which cost about $29 at Big Lots; slice in 1-2 whole lemons or limes per gallon.

No idea on the hot dog machine. You MUST keep the raw dogs fully iced until cooked, and they have to be served within 2 hours of cooking.

Chips and salsa, chips and dips are the obvious snacks. Serve the dips in containers that empty within 2 hours and don't put fresh on top of old- change out the containers. Nuts and candies.

What I need to know is, where will the reception be? Does it have a freezer, what refrigeration, stoves, and ovens; this affects the menu.

ellenskitchen.com/bigpots/buffet.html

I imagine you would be skipping the champagne? Or sub sparkling grape, apple or pear juice?

Rose, you have to plan for 125 or risk running out: I would add Spanish rice, and maybe refried beans, use amounts for 100 on the [plan for 100 table, about 8 pounds dry of each. The taco topping amounts are discussed on the taco bar page. 1 pound raw ground beef per 4, 1 pound raw boneless chicken per 4-5.

Hi, Ruby, with a coed group you want to go a little heavier on the food than you would with all women. A Fiesta theme with taco bar, chips and queso and salsa, salad and guacamole? Or a mashed potato bar with all kinds of toppings? What do you think?

small sandwiches, 2 per person
meatballs, 1 pound per 5
chips, 2 ounces per person, 1/4 cup dip per person
veggie trays, see veggie tray page, add ranch dip
fruit salad, see fruit tray page, consider fgruit trays, keep better, easier to eat, and leftovers are more usable.

cake and punch, see dessert planning page and beverage planning page. Consider dinner level coffee for the grownups.

If you do not, you will need at least 45 pounds boneless beef per 100, PLUS 30 pound potatoes, PLUS 20 pounds each carrots and onions per 100.

That said, if this were a family party, I would tell you that at 5-8, you have to expect that people will NOT eat supper before they come, and will expect a dinner's worth of food, even if it is all bites. You need to add a starchy dish and a fruit platter to this array, or it will get inhaled by the first comers.

I am trying to figure quantities from a recipe I have for the Mostaccoli. I came up with 10# Italian Sausage, 20# ground beef, 10# pasta, 300oz of sauce, and 10# shredded mozzarella. Am I on track?

Also, how many bags of mixed salad greens? We will also add grape tomatoes, radishes, cucumbers and croutons.

I would use the recipe for baked mozzarella sausage bake for 120 as a guide for amounts- take a look at it. You want about 10% more for your 130.

Cheesy potatoes, at the bottom of the family brunch page, is a good choice

Consider adding one hot veggie dish, such as Ellen's better green bean salad, for the menu and see below about appetizers.

Here is something from an upcoming article:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

Some people use it as an appetizer table
Some people use it as part of desser
Some people use it as the party favor, supplying bags for people to make a take home treat

What and how much you need depends on what it will be used for. Send more information and you could start a new thread, don't just tack it on one of these log ones.

There is a good deal of information on line, including great pictures, do a google search for images.

Be cautious about online candy ordering, not every site is reliable.

Sandi, you need 1 pound ready to eat beef for every three PLUS 1 pound ready to eat ham per 5. You alos need about 20 people' worth of a non-meat entree for 200.

Roast Chicken Provencal
Boeuf Bourguignon
Baby carrots
Peas with onions
pickled cucumbers
rice
Small boiled potatoes
Green beans with bacon and almonds

Roast Chicken Provencal 1 piece per person
Boeuf Bourguignon 1 pound raw beef per 4 persons = 50 pounds

Baby carrots
Peas with onions
Green beans with bacon and almonds
Covered on the plan for 100 page; 18-22 pounds per 100

pickled cucumbers 1/3 cup per person=about 3 1/2 gallons per 100

Your opinion is greatly appreciated. I should also say this is our main fund raiser.

Bakes Beans- 3 gallons (4 #10 cans) per 100

Scalloped potatoes- 25 pounds raw potatoes per 100
Rigatoni- 8 pounds dry pasta per 100
Discuss rigatoni recipe with family, there are many variations, and they probably have something specific in mind.

You can assemble the two casseroles ahead, but they should be baked day of, neither is as good reheated. Potatoes need fruit fresh to keep from darkening.

My fiance's dad and friends are catching salmon for our wedding next June. We are hoping to have smoked salmon for our starter, for 120 people. I am wondering how many salmon we may need to feed everyone? (some advise between 1/2lb and 1lb smoked salmon per 4 people). We are having canapes earlier on, and a main and dessert afterwards. The salmon will be served with a light salad.

Also, we are hoping to have cloudy lemonade for non-drinkers for drinks reception (about 30 people, 3 drinks each), would it be realistic to try and make this ourselves, if not where do we search for home-made tasting lemonade??

chicken alfredo with bow tie noodles
pototo salad
mexican rice
quarter chicken

This site is for family and volunteer cooks- for pros I recommend
chef2chef.com
cheftalk.com

I cannot price, as prices vary locally and also depending on where you buy your food.

If you sell food/ cater and anyone is injured (staff or guests) or sickened, you personally can be sued. You could lose your home or other assets if you do not care liability insurance, and paid services are not covered under most homeowner's liability insurance.

It is illegal in most states to prepare food for sale in an unlicensed kitchen (home kitchen, for example).

Most catered foods cost the customer about the same as the comparable dish in a restaurant.

What is the budget? What is the venue and size/equipment of the kitchen? How much experience do you have with large group cooking, how many helpers and servers, and what kind? Do you want to prep before hand, and if so, what freezer space?

Will alcohol be served?

What is the age mix of the crowd?

How long will the party last, and is the service at 4 or is that the start of the reception?

Any big box stores (Sam's, Costco, Restaurant Depot handy?

I do a low cost event monthly by making a lot of homemade breads/rolls, both sweet and cheesy/savory, with spreads. If you need bites, rather than table trays, how much help will you have? Any donations?

Restaurant supply houses have MUCH lower costs than even the warehouse stores.

You need at least 10 "bites" per person, where a bite is an ounce of cheese and cracker, 1/4 cup dip or spread, 1 ounce of fruit or meat. etc.

Ham (spiral w/bone from Costco) 100 - 120 lbs.
Scalloped potatoes 75lbs raw
Fresh glazed carrots-not sure how many lbs
Rolls (bag of 36 from Costco) apprx 400

We are also preparing a frozen fruit cup for each person. Defrosted for 1 hour, then served.

Do you think we should also serve a green salad?
Also, what about an inexpensive beverage?

Cupcake bar for dessert.

Do you think that is enough ham, enough potatoes?

I would add a second hot veggie, rather than a salad, see the veggie table on the plan for 100 page. How about a pineapple or raisin sauce for the ham? 1 cup per 6.

I would definitely make 90 pounds of potatoes, these are extremely popular.

Everything else looks good.

Per 100
(you would double)

8 pounds dry rice
3 gallons (4 #10 cans) baked beans
24 pounds beef

Cheese balls or logs for the crackers; hot dip in one of the chafers such as one of the artichoke spinach dips or queso.

Fruit trays.

Maybe a mini taco bar?

Cocktail meatballs- 1 pound per 6
Cocktail sausages-1 pound per 6

3 different style wings-1/2 pound total per person

crackers,cheese meat tray- I would skip this and do an assortment of small bars and cookies- 3-4 per person

Is this enough?

- 10 pound cheese
- 10 boxes crackers
- 400 mini Tostado scoops filled with 4 layers (beans, sour cream, salsa, cheese)
- 20 pounds fresh veggies and dip

- 30 pounds (raw) sliced grilled flank steak for mini sandwiches (estimate 700 small slices, 2 slices per roll)
- 360 Hawaiian rolls (15 packs of 24), mustard and horseradish sauce
- Warm cheese ravioli (2.5 to 3 inches in diameter) with pesto cream sauce – 200 pieces

- 10 pounds Chocolate fondue in chafing dish w/ pretzels, marshmallows and graham crackers
- 240 mini frosted red velvet cupcakes
- 10 pounds butter cookies

I would also add several more foods and you will need at least 3 stations for this many people. A fruit tray, for example...

- 10 pound cheese
- 10 boxes crackers
- 400 mini Tostado scoops filled with 4 layers (beans, sour cream, salsa, cheese)
- 20 pounds fresh veggies and dip

- 30 pounds (raw) sliced grilled flank steak for mini sandwiches (estimate 700 small slices, 2 slices per roll)
- 360 Hawaiian rolls (15 packs of 24), mustard and horseradish sauce
- Warm cheese ravioli (2.5 to 3 inches in diameter) with pesto cream sauce – 200 pieces

Wedding Reception @ 6:30 pm.
Taco Bar:
Beef Taco meat
Shredded chicken for tacos
Soft & crunchy shells
shredded lettuce, diced tomatoes, shredded cheese
chips & salsa
mexican rice
refried beans
sour cream
coke, diet coke, sprite & water

I don't have to worry about any decorations. Just prepping the food, getting it to the location and breaking food down.

chef2chef.com
cheftalk.com

A party of 200 requires 3 kitchen persons and 12 servers to set up, serve and clean up the food. In addition, costs are usually 1/4 to 1/3 of the billing.

Yes you do have to worry about the decorations; you need to oversee the serving areas (you need 3-4 bars for this many people (at least 2 double sided tables). In addition, you need to persuade this bride to do an appetizer area.

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

Also, FYI, it is illegal in most states to prepare food for sale in a home kitchen. You need to look into renting a licensed kitchen (such as a church or school) if you are serious about this.

Look at this basic recipe for ideas about quantities and types of veggies:

www.ellenskitchen.com/bigpots/beefsoup.html

How much is needed:

Pulled Pork Sandwiches (225 pounds)
Buns
Pickles
BBQ Sauce
Wings
Cheesy Potatoes (crockpot)
Coleslaw
Fruit
Cake
Lemonade
Coffee

Not quite enough food.

Pulled Pork Sandwiches (225 pounds)- need about 280-300, as these are teens
Buns-1200

See the condiment table on the sandwich page for help with ALL the condiments.
Pickles
BBQ Sauce

Wings 1 pound raw per 3, 1 cup dipping per 4

Cheesy Potatoes (crockpot)- see the recipe at the bottom of the festive family brunch page.

Coleslaw- 30 gallons
You need to add pasta salad, 6 pounds dry pasta per 100- make ahead, fills the gaps
Fruit- use the fruit tray page

Cake- use the dessert planning page. I would do a dessert buffet with lots of bars and cookies as well.

Lemonade- 6 gallons per 100, at least 10 sugar free
Coffee- see beverage page

I am making turkey mostaccioli for my wife's 30th birthday and was wondering home much penne and how much turkey I will need.

I've found a few recipes that will yield ~ 6 servings that call for 8oz. of penne and 8 oz. of turkey. I could quadruple this by 4, but it still seems too little.

www.ellenskitchen.com/forum/messages/34023.html

www.ellenskitchen.com/forum/messages/27796.html

Cut and paste this line into your search browser to find mmore.

Chicken Marsala 45lbs.
Sausage 38 lbs. and peppers
Penne with sauce 12lbs.
tossed salad 12 lbs
3 sheet pizzas (120 pieces)
fruit tray (from your 100 serving list)
dinner rolls (9 dozen)

Full sheet cake

Lemonaid 6 gallons
72 bottled water
72 cans pop
200 cans beer (I counted about 50 beer drinking guests at beers 4 per person)

Full sheet cake- Might add 100 cookies or bars/brownies, not too large

17 pounds cooked meats, shredded (pork, chicken, fish)
2 quarts vegetable oil
2 cups, approximately,garlic cloves, minced
about 4 pounds of onions, thinly sliced
2 quarts soy sauce (I use low sodium)
1 1/2 cups or more fish sauce (nuoc mam)
11 -15 pounds cabbage,
5 pounds carrots, julienned in 2 inch lengths
3 heads celery , thinly sliced
4 pounds shiitake mushrooms, stems removed and sliced
1 1/2 gallons chicken broth
5 pounds package rice noodles

For garnish:
11 bunches green onion, thinly sliced
22 limes or 22 lemons , cut in wedges
cilantro leaves
hard cooked egg slices

You know all the veggies are slivered or chopped.

This version has a lot of meat and veggies. You can increase the noodles double or more to bulk up the recipe.

Chicken Strips (cut into pieces)
BBQ (with rolls/buns for sliders)
Meatballs

Chocolate Fountain
Marshmallows
Strawberries
Pineapple
Cake Squares
Carved Watermelon with other fruit
Chips with a Cold Tomato/Corn/Pea Dip
Veggies and Dip
Cheese and Cracker Tray
Pinwheels

We are also having a few friends/relatives bring a batch of their favorite cookie for a cookie table.
Can you help us out with the quantities of the above food items.

Of course there will be the traditional Bride & Groom cake. Beer and wine will be served.

Chicken Strips (cut into pieces)- 3-4 ounces per person
BBQ (with rolls/buns for sliders)-2 per person- 4 ounces ready to eat meat
Meatballs-1 pound per 5
Pinwheels-2 per person

Carved Watermelon with other fruit- use the fruit tray page
Chips with a Cold Tomato/Corn/Pea Dip- 1 1/2 ounces chips, 1/4 cup salsa per person
Veggies and Dip-use the veggie tray page, add dips
Cheese and Cracker Tray-1 pound cheese per 8-10, 1 1/2 ounces crackers

I would do 10-12 pounds dry pasta plus fixings, 90 pounds potatoes, divided per the local taste- regional preferences vary-

You can use my tables for 100 to estimate amounts. As it indicates, for example, you allow a quarter chicken per person for the first part and 1 pound boneless ham per 5.

How much of each thing do you think we'll need?
And if you have any range of the cost that would be really helpful but it's not necessary.

Also, do you have any tips on how to cook all the beef? Do you put it all in at once? Small batches? I have no experience at all.

Breakfast:
Eggs, rice & sausage

Lunch:
Rice, chili, hot dog/bun, chicken & burger/bun

For the toppings, use the tacos for 100 table on the potato bar page, add about 10% for those teen appetites.

For cooking the beef, see the sloppy joe recipe, just use taco seasonings instead. Works for chicken too. But you can only do 20 pounds at a time in an 18 quart roaster. Chicken is usually simmered, then seasoned, and chicken thighs are great for this.

You want to start out with 1 pound raw meat for each three students, totaling both meats.

There is an OAMC burrito recipe on this site if you are planning to make ahead and freeze. Be aware it takes a LOT of oven space to heat this many burritos- check out the kitchen situation.

Appetizers

Cheese and cracker tray
Buffalo chicken dip
Tropical fruit sald bowl
Mussels

Buffet Dinner
Blackened Salmon
Yellow Rice
Mini meatballs in pineapple glaze sauce
Mini crabcake balls
Vegetable Medley
Red Potatoes
Corn on the cob
Dinner Rolls

Appetizers

Cheese and cracker tray 2 ounces cheese plus 1-1 1/2 ounces crackers per person
Buffalo chicken dip-1/4 to 1/3 cup per person, depends on the crowd
Tropical fruit salad bowl- would probably do fruit trays, easier to prep and store, easier to eat, and the leftovers are more usable- do the deluxe fruit tray for 100
Mussels- about 3 per person, if this is a mussel eating crowd. Stuffed mushrooms are an alternative.

Buffet Dinner
Blackened Salmon see the plan for 100 table for amounts- about 1 pound whole raw per 3
Yellow Rice- 8-12 pounds
Mini meatballs in pineapple glaze sauce- 1 pound per 5-6
Mini crab cake balls-2-3 per person, tartar sauce 1/4 cup per person, with the mussels and salmon, these could be omitted.

Graduation party for approx 150-200 people
Menu

Baked Chicken
Meatballs and buns...... unsure how many to make
Hot Sausage and buns.... unsure how much to make
Cabbage and noodles...? how many pounds to make
Potato Salad.... ? how many pounds to buy
Macoroni Salad.. You Guessed It
unsure how many pounds to make

Baked Beans
Watermellon filled with fruit
Chocolate fountain with goodies to dip in it
chips, dip, salsa, tortilla chips.

Cabbage and noodles- 2 pounds cabbage, 30 pounds noodles

chips, 1 pound per 10, 3 cups dip per pound

Judy, this does not look like a complete menu.

menu: pulled pork sandwiches 38 pounds raw meat per 100, 1 1/2 large or 2 small rolls
lemon chicken 1 pound raw boneless per 4
pasta with meatballs pasta ? lbs 2 meatballs per person 10 pounds pasta per 100
roasted potatoes cans? (6lb)??? I would do potato salad...
potatoe crepes 1 to 2 crepes per yes
green beans cans? (6lb) 4-5 cans per 100- my better green bean casserole in the holiday cooking section at the top of big pots is better.
fresh fruit Watermelon, honeydew cantaloupe,grapes, pineapple HOW MANY?- use the fruit tray page

jello salads- it takes 17 small packages to make for 100

menu
bbq chicken dark with bone white without
Veggie Lasagna
Zucinni casserole

rice Pulao --- how many kgs- 12 pounds dry rice per 100
Pork vindalho---how many kgs- 1 pound pork per 5
chicken masala ---how many kgs- 1 pound boneless chicken per 5

beef tongue------how many kgs You need to end up with 1 pound ready to eat per 8, but the raw weight depnds on how well trimmed they are, whether they are skinned, etc.

vegetable chow chow- 3 ounces per person

Chips and Salsa- 1/4 cup dip per person, 1 pound chips per 12
Veg and Dip- see veggie tray page
Hummis and Crackers-1/4 cup dip per person, 1 pound crackers per 12
watermelon sliced- 1/2 pound per person
mexican layered dip- 1/4 cup dip per person, 1 pound chips per 12

menu
bbq chicken dark with bone white without- do dark only, use quarters, 3 quarters per 4 and cut some into pieces
Veggie Lasagna- 5 pounds dry noodles per 100, and see the spahetti page for help on the rest of the ingredient quantities (with e pestpo salad, might skip
Zucchini casserole- 24 pounds zucchini per 100

Pasta pesto salad- 6 pounds dry per 100 with no lasagna, 4 pounds with lasagna
fresh coleslaw- 3 gallons per 100
Tomato, cucumber, pepper salad- see the Greek village salad on the "salads that hold" page;

Wonderful breads and rolls. Butter and condiments.

Baked in the oven, using the baked rice method on the recipe box page, is the optimum method for fixing this much chicken and rice.

Don't forget mustard.

potato salad 7 gallons

corn- 5 1/2 gallons
green bean- 6 gallons

mac n cheese 18 pounds dry pasta

appetizer
salad?? see the plan for 100 page, or any of the many salad recipes for 100, do 150 servings
meatballs- 1 pound per 5
fruit salad do fruit trays, keep better, look prettier and the leftovers are more usable- see fruit tray page

Maybe 2 kinds of little tarts- cheesecake bites and fruit or eclair/ cream puff- these are available frozen.

Use colorful aluminum trays or black, like a deli.

Add fruit trays and cheese and crackers, see the fruit tray page and have about 16 pounds of cheese per 100 with about 8 pounds of great creackers per 100.

6 pounds fancy mixed nuts per 100; maybe mints or custom M&M's in the bridal colors at the same amount.

Gravy, 1/3 cup per person
4 ounces cooked ready to eat chicken per person

Per 100, rice and toppings:
14 cups, approximately of regular toppings (2 tablespoon servings), 16 of popular (almost 3 tablespoons).
Maybe 12 pounds of dry rice for large servings

Three Hawaiian specialties, are missing from the menu! Seafood, great fruits and no SPAM?

You need 2 1/2 of the deluxe fruit tray on the fruit tray page, substituting papaya and mango for some of the non-tropical fruits.

Spam sushi is very traditional island food and always makes great conversation. 2 pieces per person.

Korean Chicken, Char Siu Chicken,(Chicken is boneless thighs),
You need 1 pound raw meat per 4 total, no suggestion on how to divide it.
meatballs, 1 pound per 4-5
Instead of ham, what about a roast fish or pork dish? 1 pound raw per 5
rice, 8 pounds dry per 100
potato salad, 4 gallons per 100
mixed green salads, see the plan for 100 page

Add Hawaiian rolls and butter, 10 pounds bread, 3 pounds butter per 100.

First some cautions, you are liable and can be sued if anyone is sick or injured from your food, you need liability insurance; you can lose your house. Also, it is illegal to prepare food at home and sell it. It needs to be done in a licensed kitchen or at the site.

Second, you need 3 kitchen people and about 10-14 servers on site to set up, serve and clean up this party.

Third, I don't do prices. Post to the pro boards such as chef2chef.com or cheftalk.com.

chicken marsala, 55 pounds
roasted vegetable medley, everyone will have some, 45-50 pounds
penne pasta with an alfredo sauce with spinach and bell peppers, about 18 pounds dry pasta, 4-5 gallons sauce
herb roasted potatoes,45 pounds

Hors d'oeuvres
Peel and eat shrimp w/cocktail
Chesse/crackers tray
Vegtable tray w/ranch

Hors d'oeuvres
Peel and eat shrimp w/cocktail, At least 1 pound per 5, shelled; tailless is good if there is no place to put the tails
1 cup cocktail sauce per 5
Cheese/crackers tray, 1 pound cheese per 10, 6 pounds crackers per 100
Vegetable tray w/ranch, use veggie tray page; but consider doing fruit trays instead, prettier and goes better with the cheese

Turkey
Ham
This classic mix is discussed in this article:
www.ellenskitchen.com/turkey/planshop.html
You may want to go with breast or pre-sliced and reheated instead of whole turkey

Yellow rice- 8 pounds per 100
Macaroni& Cheese- 1 pound dry per 10-12 (1 9x13), 1 quart sauce approx for each pound

Corn- 22 pounds per 100
Green beans- 22 pounds per 100

Rolls- 2 per person unless very large
3 pounds butter per 100

Dinner:

Pulled Pork(cooked): 20 pounds
Sandwich Rolls (small sammies): 10 dozen
Baked Chicken: 120 pieces
Ribs: 30 slabs
Baked Pasta: 2 X-Large Trays
Potato Salad: 10 pounds potatoes
Pasta Salad: 5 pounds dry pasta
Coleslaw: 4-5 ponds of cabage
Baked Beans: 1 1/2 gallons
Bread Sticks: 10 dozen

Appetizers:

Pulled Pork(cooked): 20 pounds
Sandwich Rolls (small sammies): 1.5 small per person
Baked Chicken: 60 plenty pieces
Ribs: 2 full ribs per person only. Have some bbq sauce for the table (1 cup per 5-6) slabs
Baked Pasta: 2 X-Large Trays OK, none left
Potato Salad: 10 pounds potatoes- go at least 15, I would probably do 20
Pasta Salad: 5 pounds dry pasta- 4 plenty
Coleslaw: 4-5 ponds of cabbage- do at least 10
Baked Beans: 1 1/2 gallons
Bread Sticks: 10 dozen only 6 pounds

Caesar Salad
Stuffed beef rolls in Tomato Sauce (stuffed with Italian breadcrumb mixture and Mozzarella)
Skinless/Boneless Italian Chicken Thighs
Pasta tossed with vegetable medley butter sauce
Yeast Rolls with Garlic Butter

A party this size requires at least 4-5 people in the kitchen day of, about 15 people to set up, serve, and clean up. These folks cannot be members of the wedding party- see my article on the wedding dinner for some discussion why, and also other guidance. The usual pay is $150 per kitchen person and $100 per front person for about 4 hours. This is not including the shopping and prep time before the day of.

Your menu is perfectly OK, but you need 2 to 3 appetizer serving areas and here is why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; add an Italian flavor with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests.

Now, your dinner:
Caesar Salad- use the guide for 100 on the plan for 100 page
Stuffed beef rolls in Tomato Sauce (stuffed with Italian breadcrumb mixture and Mozzarella)- usual, 2 rolls per person unless they are very small or very large PLUS
Skinless/Boneless Italian Chicken Thighs- 1 pound per 5
Pasta- about 18 pounds per 100
tossed with vegetable medley - 18 pounds per 100
butter sauce- 1 cup per pound pasta
Yeast Rolls- 2 per person
Garlic Butter- 1 cup per 10

I would definitely add a vegetable- could be roasted veggies, eggplant, summer squash, broccoli...

First, you will need to recruit at least 15 sensible people, NOT members of the wedding party, to set up, serve and clean up this size party; you cannot do it the day of, and neither can the bride, if you want to be mother-of-the-bride and not kitchen manager.

Second, you need an appetizer arrangement and here is why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

In your case, deviled eggs would be a traditional addition.

This does not have to be complicated. Three items, plus a punch (6-8 gallons per 100), or two if one is alcoholic, are sufficient. Typically, include a fruit tray (see fruit tray page), a cheese and cracker/bread tray (10 pounds cheese, including logs and spread for eah 100, 6 pounds crackers for each 100) and an attractive dip or spread (1 cup per 6-8 plus 1 pound chips per 12); or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area One serving area is needed for each 100 guests.

Now on to the dinner:

Jambalaya is a fine entree, but you also need to plan for the folks (vegetarians, low carb folks, non-pork eaters) who will surely be present among 200 guests. You could add 2 recipes of this vegetarian jambalaya as an entree offering:

www.food.com/recipe/creole-style-vegetarian-jambalaya-40821

If you are going to go Cajun, you need to add at least crusty French bread, (12 pounds per 100) and crisp green salad (see the salad section of the plan for 100 page). Platters of ripe, sliced tomatoes (about 10 pounds per 100) would be very handsome with this meal and add needed color. Dollops of mayo and chopped basil or parsley to garnish.

You do not want to get into the green bean bundle business for 200 people. Two vegetables would be great, but how about something like creamed corn or smothered cabbage and a green bean casserole like ellen's better green bean casserole on the top of the Big Pots page? You would do 3 times the recipe.

Roast pork & gravy- 40 pounds per 100 raw, 1 quart gravy per 15
oven fried chicken- 1 piece per person
bratwurst & sauerkraut- 1 pound per 4-6, 1/4 cup kraut per person

potato pancakes- 2 per person, and 1 #10 can applesauce per 25-30

potato salad- 4 gallons per 100

mixed vegetables- 22 pounds per 100

coleslaw- 3 gallons per 100

black forest cake and apple pie- each cake serves 12. each pie, 6
pretzels- 4 pounds per 100

i am cooking menudo for 200 person...
how many kilos of pork do i need?

Be sure some of the lasagna is vegetarian, or you non-meating guests won't have anything to eat.

In the USA, if you have beef and pork, about 3/5 will take beef and 2/5 pork. I don't know if that holds where you are cooking.

In the USA, I allow 1 pound raw meat for each 2 guests. In most of the world, 1 pound for each 3 guests makes plenty. One pound for 4 might be enough, if all the dishes are vegetable-meat mixes.

Rice is usually a serious part of the meal, I allow 12 pounds per 100- I would only use 8 if it were a side dish.

In addition, you need to add an appetizer plan and here is why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area One serving area is needed for each 100 guests.

Now, dinner

baked chicken (bone-in legs and thighs), 160 quarters, cut some into 2 pieces at serving
glazed ham (boneless, sliced), 40 pounds

glazed baby carrots, 40 pounds
green beans, 44 pounds

roasted red potatoes, 65 pounds
rice, 10 pounds, suggest a baked pilaf
gravy, 3 1/2 gallons

garden salad, use plan for 100 table, make double

rolls, 12-15 pounds per 100, 5 pounds butter

www.jamieoliver.com/us/foundation/jamies-food-revolution/school-food

www.opt-osfns.org/schoolfood/schoolfood/MenusDailyDisplay.aspx

www.schoolfoodplan.com/plan/

www.fns.usda.gov/slp

I need to know how much of each item I will need to purchase in order to feed this amount of people

Day of, this size party needs 4-5 people in the kitchen and 15-20 people out front to set up serve, and clean up the party, not members of the wedding party.

Also, you need to plan for two appetizer areas, here is why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

Chicken (Breast wing thighs drumstick)- suggest you consider doing one of the wedding chickens on the Big Pots page- can be made ahead and hold better, easier to eat. You need 1150 servings
Roast Beef- 100 pounds raw boneless beef
green beans- 68-70 pounds ready to cook or 14 #10 cans
corn- same as green beans

boiled potatoes - 80 pounds

macaroni and cheese - 25 pounds dry pasta, 1/2-1 pound cheese per pound, 1 quart sauce per pound

You need 36-40 pounds of bread or rolls and 8-9 pounds of butter.

Appetizers

Fruit trays- do for 200, dip on the fruit tray page
Vegetables- follow the veggie tray page, about 2 ounces per person, dip as described on the veggie tray page
Chips and dip- 1 pound per 15, 1 pint dip per pound
Cheese and crackers, 8 pounds cheese, some can be logs or balls plus 6 pounds crackers per 100
Add lemonade or punch, 8 gallons per 100

200+

pasta salad, start with 12-14 pounds dry pasta
broccoli salad, 5-6 gallons
rolls (240), suggest you get slider style, 2 per person

meat tray (28lbs), barely 200- add more if you really expect over 200

cheese tray (14lbs), same as with the meat

Add sandwich condiments for 200, see the sandwich page

I would definitely add fruit trays, see the fruit tray page.

You don't specify the number of people. In the USA, white meat is preferred about 2 to 1, the opposite is true in most of the rest of the world. Because this is a younger crowd, you could go 50/50- if the budget is very tight, even all leg quarters is possible.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests. "

A party this size takes about 3 people in the kitchen, 12 out front to set up, serve, and clean up, and these can't be part of the wedding since they will be working during the service.

Now to the food.

You need to go to the taco/potato bar page, which has clear, detailed amounts for a fiesta bar for 100, and double it. You will also want to serve rice and beans.

After you look it over, feel free to write back if any more questions.

Cucumber Breeze Salad ( Cucumber, Tomato, Red Onion and Bell Pepper)

Mango Chicken Salad (Canned Chicken, Frozen Mango, Celery and Almonds)

Teriyaki Swedish Meatballs (Ground Beef, Pineapples, Teriyaki Sauce)

Orange Glzed Pork Shanks ( Pork Shanks, Honey, Organges and Cherries)

ARe you trying to avoid any hot foods?

Will people be sitting at a able to eat?

Meats-
lemon chicken, 1 piece per person
sausage and peppers, 1 pound per 5 people sausage, equal weight veggies
pulled pork, 1bout 25-30 pounds

Rolls- 2 medium per person
table sauce- 1 cup per 5
onions- 7 pounds per 100
pickles- 1 gallon per 100

Salads-
pasta, 6 pounds dry pasta per 100
rice spinach, 6 pounds dry rice per 100
cheese tortellini, 15 pounds per 100
Carolina slaw, 4 gallons
blueberry/pineapple jello, 2 1/2 gallons per 100

fruit salad, I would convert these to fruit trays, see the fruit tray page; easier to serve, keep better, easier to eat

Beverage page will give you full guidance on the beverages.

For party-size expectations, I do 1 pound raw #1 per 2 PLUS 1 pound raw #2 per 4 (or 1 piece bone-in chicken per person).

This is a perfectly OK menu for a mid-afternoon reception. I would add hummus or another vegetarian protein dip or else a cheese platter for the non-meat eaters.

Ham sandwiches (pre-made)2 pieces per person
BBQ meatballs- 10 pounds per 100, 3 quarts sauce per 10 pounds
tortilla pinwheels- 3-4 pieces per person

fresh veggies with dip- consider a classic relish tray and veggie tray for 75; see the veggie tray page
fresh fruit- use the fruit tray page- the deluxe tray for 100 would be enough

queso- about 3 gallons
chips- 1 pound per 12
If you add hummus, you would do about 2 1/2 gallons, of each queso and hummus, and add about 8 pounds of pita

wedding cake- because wedding cake per serving is so expensive, many do a wedding cake for 2/3 and a grooms cake for 1/3 (regular, can be chocolate)
Popcorn (regular and caramel)- this is tough- 6 pounds unpopped per 100 is what we use for movie nights- if pre-popped, maybe 1 cup per person...
cream puffs- get mini, 1 1/2 per person
cookies (2 different kinds)- one of each per person

nuts- 6 pounds per 100
mints- 4 pounds per 100

drinks:
water, 2 bottles per person
punch, about 8 gallons
sweet and unsweet tea, about 12 gallons, 1/3 unsweet

Add dinner level coffee for the adults, see the beverage planning page

Add a cookie and either a fruit bag or a veggie bag, and you have a pretty good lunch.

And some vegetarian dishes to feed about 25-30 people? Am I reading that right?

The fruit and veggie tray sound great. I'm thinking of adding a small simple dessert bar.

I'll be serving insideat a school so I plan on setting up stations and serving in lines.

So for a family reunion.. Party of 150 ppm about half adults and half kids...

The menu is posted below i'm just not sure how much of everything I truly need.

I am getting married this year and to cut out on cost I have decided to prep and cook everything for the wedding. I want to do something light and not time consuming.If I have 200 guest how much do I need to buy for the following list:

Chicken Breast Strips
Penne Pasta
Garden Salad(prepackaged lettuce)with tomatoes, cheese and bacon bits.
Ranch and thousand Island Dressing
Hawaiian Rolls

This is a VERY bi undertaking; a party this size needs at least 4 people in the kitchen day of and about 12 people to set up, serve and clean up, especially if they are not pros. These folks can't attend the wedding, they will be working.

Also, you need an appetizer plan, and here is why:

A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch (8 gallons per 100), or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area is needed for each 100 guests.

In addition, you need an entree choice for the vegetarians among the guests, with 200 guests, there will be some.

Chicken Breast Strips- do a premade chicken dish such as the Orange Dijon Chicken or the Chicken Marsala on this site; make ahead and freeze.
Penne Pasta- rice pilaf or potatoes both hold better and are less work day of.

Garden Salad(prepackaged lettuce)with tomatoes, cheese and bacon bits.
Ranch and thousand Island Dressing
Amounts covered on the plan for 100 page

Hawaiian Rolls- 2 per person, 2-3 pounds butter per 100

Think about this and write back. Do read the wedding dinner article if you haven't already.

Roast pig- each 2 pounds whole feeds 3 people
Sloppy Joes- roaster recipe on this site do 1 or 20 roasters (50 or 100)
Hot Dogs- 1 per each 2
You need 12 pounds bread or rolls per 100
SANDWICH CONDIMENTS, RELISH, ONIONS, see the sandwich plan.

Baked Beans- 3 gallons per 100

Pasta Salad
Macaroni Salad
- 6 pounds dry pasta per 100; you decide the split