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cooking for 40-50 people
barbara 02/03/08	Hi - I am cooking for my mother's 60th birthday party. we expect between 40-50 people. we're going to have veggies and dip, hummus and pitas, and then i am planning to make meat lasagna, vegetarian (butternut squash lasagna) and chicken caccitore with rice on the side. how much lasagna and chicken caccitore do you recommend? we'd rather err on having a little extra food then not enough! thanks so much!!
ellen 02/03/08	It is much tougher to estimate three entrees with such a small group, especially not knowing your groups preference. Basically a regular 9x13 lasagna pan makes 8-10 servings, and with multiple entrees, you want to cut the smaller size, as many people will take some of several entrees. I would probably do 2 pans of butternut, 4 pans of regular (but keep one in the fridge until I see how it is going) and about 1 piece of chicken per person (30 pounds, approximately). If you think the butternut will be a big seller, you can do 3 of these and hold one back. I would do the chicken in an electric raoster to leave the oven free for the lasagnas. I would do 3 pounds of dry rice, using the oven baking method for convenience. You will probably have some left, but it can freeze.
barbara 02/04/08	Thanks so much!!
Michelle 02/04/08	I'm planning a build your own taco bar for 50 teenagers. How much hamburger meat will I need? Also, do you think they'd notice if we mixed Hamburger and Deer meat?
ellen 02/04/08	Michelle, as far as the venison (and do call it venison, not deer meat) it would be better-disguised in chili. If no one discussed it it would be fine, but with teens, someone always discusses it... You could sell the venison for a fine price and get more beef... 1 pound of ground meat cooks to just about 2 cups. Anyway, use the topping amounts on the baked potato bar, they are basically the same for tacos. Count your 50 teens as 60-75 people, depending on other side dishes (rice, beans, salad) and how many are boys. About a dozen shells and eight soft corn tortillas for each 5-6 people, teens also like corn chips or tortilla chips to make a taco salad sort of dish, 4 pounds for 50.
Ruth 02/05/08	preparing crab emperiol and steamship round if Im having to meats how much do I need for 50
ellen 02/08/08	Ruth, everyone will want both. I would allow 4 ounces ready to eat beef PLUS 1/3 to 1/2 cup crab per person.
Palma 01/29/09	I hope this message finds you well. I was asked to cook for a party of 50 people. The menu is lasagna with meat, and baked ziti. How much should I make of each? I am using aluminum full trays. Thank you. Yours in Service, Palma
ellen 01/29/09	See the lotsa pasta page. Make 30 servings each (1/3) the amount for 100). Cut small.
novice Suzanne 03/07/09	I need to cook bacon and hash brow ns for 50 men. I have a commercial grill and commercial oven with two shelves, and a deep fryer with two baskets. What is the most time efficient and best way to cook these items in this kitchen?
ellen 03/07/09	Bake the bacon ahead, drain, chill and run back in the oven to crisp. Use the grill for the hash browns, and allow at least an hour- crispy is really good. Real hash browns aren't deep fried, no matter WHAT McD's says.
Michie B 04/17/09	U am preparing fried chicken and rice and peas for a function. i need to know the amount of rice ad chicken to prepare
ellen 04/17/09	Look at the plan for 100 pages and use whatever fraction you need for your number of people.
Blessings Foster 04/22/09	Cooking for a wedding reception We are serving the following: Chicken Wings hot/barbecue Veggie Tray Sandwich tray Fruit Tray Punch I need to know how much of each should I get to prepare for 50 people. can you help me.
ellen 04/23/09	I need to know the time and length of the reception and whether alcohol is being served. Also, what other foods, desserts, coffee, etc.
Lorrie 04/27/09	I am barbequing chicken and ribs for 40-50 people. I have chaffing dishes to keep the meat warm once cooked. Do I fully cook the ribs and chicken fully before placing in the chaffing dishes or do I partially cook them? Obviously I don't want to serve raw food, but I also don't want the chicken/ribs to dry out either. My barbeque is in 5 days, please advise.
ellen 04/28/09	Fully cook to a temp of 160 when checked with an instant read thermometer, then pull off the grill ad keep warm covered in the chafing dishes until ready to serve. Chafing dishes do not reach a high enough temp to cook or even rewarm food- it needs to be safely hot when it goes in. Check out this great page about chafing dishes: www.eddiesportablepigout.com/steamtable.htm
Lorrie 04/29/09	Thanks Ellen! I feel so much better now. Thanks too for the webpage. It was very informative.
Martha 10/16/09	I am having 50 people over mix of teens and 40 and older. We will be serving nacatamales, roasted chicken, potatoes/rice, vegetables, meatballs, sausage,penne pasta sauce, salad, bread. There will be a cake and a chocolate fountain,coffee, soda, and a punch. How much should I be making of chicken and meatballs/sausage? We are planning to make the nacatamales smaller (usually it is a meal all by itself)because many people coming are North Americans.
ellen 10/16/09	Lucky, lucky guests! I would figure 1 nacatamale PLUS 1 piece of chicken (a quarter counts as 2 pieces, cut it apart)and 2-3 ounces of meatballs (and skip the sausage), then add 10% as a fudge factor. You will have some leftover, but probably not too much, and everyone will get their first choice.
Tammy 10/28/09	lasagna for 100 people Hi, I need to know how much lasagna (both meat and vegetarian) and garlic toast and salads to make for 100 people. I'm looking to use a big pan (12x16 size, to eliminate the number of pans to put in the oven). Can you assist please!?!? There will be veggie trays as well, but only a few. I'm making them ahead of time and freezing them and then reheating the day they are needed. They are for a birthday party where there is also alcohol being served. We will be having fruit and cake to follow.
patricia 10/28/09	I am cooking Hobo stew for 40 people how many gallons of stew should I have?
Mary 10/29/09	We are cooking for 40 people..serving Chicken Marsala and Crepe Cheese Mancotti, Ceasar salad and Tiramisu..We are cooking 20 servings of each, except for the dessert and salad. We are serving as well.I have 2 19 1/2 x 11 1/2 x 3" chafing dish. This is the first time we have catered and starting small. With this size of chafing dish it sounds like we will just need the 2 pans correct for the hot food. How should we figure serving size?
ellen 10/29/09	Tammy, see the lasgna making discussion on the spaghetti page for help with quantities. You need at least 24 servings of veggie and 90 regular. Yes that does add up to more than 100, but when there are two choices people take more, and often some of each. For help on the rest see the spaghetti dinner for 50 60 at the bottom of the page and use just double. You will have plenty. Patricia, 4 would not be too much if they are normal hungry outside adults. Mary, when you cater buffet style with two entrees, you have to make more than 1/2 and 1/2, as I explained to Tammy just above, people take more and some of each. I would make at least 30 servings of the chicken and at least 50 manicotti. Many people will take some of each. One line is adequate for 40 people (50 is about the break point), so one chafer for each entree should be fine.
Theresa 10/31/09	Ellen, I am going to be feeding 40 people and I have my recipes and need to convert these to accomodate the group. Problem is, I have tried finding a site that would let me put in my own receipe and to then get an accurate amount for that recipe. Can you tell me where I can find a site that would be able to assist me? Much Thanks Theresa
ellen 11/01/09	Theresa, in chef talk this is called scaling a recipe. Several of the recipe sites will let you put in your recipe (usually after you register) and then you can use the multiplier to increase the ingredients. Or try this site, it's quicker: www.fruitfromwashington.com/Recipes/scale/recipeconversions.php Be cautious however this is just a shopping list. You will need to do further alterations. Most recipes cannot be safely increased above 2 to 4 times, so you have to cook larger amounts in batchews. Also, the sites do not cut down the salt and herbs correctly as I discuss in my articles here: www.ellenskitchen.com/bigpots/homekit1.html www.ellenskitchen.com/bigpots/oamc/oamctech.html
Jamie 11/03/09	Hi! I am having party for about 40 daults and 8 kids (ages 4-9) I am serving red potatoes, ziti, roast beef and chicken and tossed salad. My question is I am clueless to how much of each? Can you please help me? Thanks!
ellen 11/03/09	If you just count this as 50 people, (1/2 of 100), it is very easy to calculate using the the tables for 100, dessert planner, beverage planner, etc. Using 0.45 would be even closer, but the math is more bothersome. If the ziti is a side dish, make 30 servings, people will take smaller than usual portions as they will also take potatoes. 15 pounds of potatoes would be about right. The only one you might need help with, is the mixed meats. You need to end up with 5 ounces cooked ready to eat beef plus 3 ounces ready to eat chicken per person. That starts out as 25 pounds raw boneless beef plus 1 piece of chicken for each person. For the chicken, that's piece, not quarter; one chicken makes 8 pieces.
Judy 11/04/09	I am serving 30 to 40 teenagers, plan to serve soft and hard tacos. How many pounds of meat will I need?
ellen 11/04/09	40 teenagers counts as 50 adults for food. You get 2 cups of cooked meat from each pound of ground chuck or round, and you need at least 1/2 cup per person.
Margie 11/12/09	Help I am having a baby shower for 50 people I need to know how much tossed salad and also how much Waldorf salad I need to make. We are also haveing cold cuts,macaroni salas and lasgna.
ellen 11/13/09	Since you have 2 salads, you can adjust the amount for each downward some. Using the plan for 100 page, make 1/3 the amount of tossed salad for 100. For the Waldorf salad, for each 2 people you need 1 apple, 1/3 cup nuts, 1/3 cup celery and 1/3 cup grapes. or a bit less raisins. 3-4 tablespoons dressing, I like it with mayonnaise thinned with lemon juice.
Anna 12/02/09	I am cooking for approximately 25 people - I will be making a tray (those disposal aluminium trays) for the lasagna - I want to make it a day before - can I prepare the lasagna and then put it in the fridge overnight and then cook it the next day?
ellen 12/03/09	Absolutely. Bake at 325 and add some extra time (20-30 minutes) to make sure that it gets done in the middle without getting too done on the edges. Cover tightly until the last 20-30 minutes to prevent drying out the top.
joan 12/08/09	cooking for 30 people How much rice should I cook for 30 people
ellen 12/08/09	For a main dish, about 4 pounds dry, for a side dish, about 2 1/2 pounds dry.
Eileen 12/11/09	I'm making Waldorf salad for 60 people and wanted to know the quantities? I am using the recipe that calls for raisins, walnuts, apples, celery and mayonnaise.
ellen 12/11/09	Your timing is amazing. I just finished this recipe for 100, you would use 2/3 the amounts: Waldorf Salad for 100 At Christmas I use green apples, tiny red champagne grapes and dried cranberries, with pecans. Dressing 1 cup milk 1/2 cup lemon juice 1/3 cup sugar 6 cups (3 pounds) mayonnaise OR part sour cream Salad 2 1/2 gallons (13 pounds as puchased) apples, cored, unpeeled, diced (may use part Bosc pears) 3 quarts (4 1/4 pounds as purchased) celery, sliced fine 1 1/2 to 2 quarts (2 pounds) pecans or walnuts, shelled, chopped OR pine nuts OR pumpkin or sunflower seeds are an option OPTIONAL, 2 quarts small fresh grapes OR 5-6 cups raisins OR chopped dates OR dried cherries or dried cranberries. Soak cherries or cranberries 10 minutes in warm water. OPTIONAL (plate garnish) 6 1/4 pounds head lettuce to line plates- one leaf each Combine lemon juice, sugar, and mayonnaise or low fat substitute. Add milk. Mix well. Dice apples into dressing to prevent browning. Add celery, nuts, and grapes or raisins. Toss well to coat pieces. For plated service, place 1 lettuce leaf on each serving dish; add salad. Cover; refrigerate until ready to serve. Safety: Hold for service at 41 F. or lower.
Tiffany 12/11/09	Hello were having anew years eve party. And we are having Chicken wings, meatballs, bbq mini sausages, macaroni salad, potato salad, pin rolls, veggie trays, cracker and cheese trays, and chicken salad sandwiches and Im wondering how much of each I would need for about 50-60 people. We will be serving alcohol the age group is 21-50.
ellen 12/11/09	Hi, what time doers the party start and how long will it last? This affects how hungry they are and how much they eat. Write back.
Heather 01/20/10	I am throwing a 25th Birthday Surprise party, and about 45 people will be in attendance. Party starts at 7 when the birthday boy shows up and will end around 11. I want to make lasagna and garlic bread, and we will also be having a deli tray, veggie tray, salads, jambalaya, desserts, etc. How much lasagna and garlic bread should I make? Thank you very much :)
ellen 01/20/10	See the lasagna quantity guideline on the spaghetti page, about 1/2 way down.
kyle 01/21/10	I'm doing a fund-raiser for about 30-40 people and i was wondering how much instant mash potatoes do i need ?
ellen 01/22/10	Sorry, I don't use these. My friends who do, tell me that you should count this as 1/2 half as many as it says on the box. So if it says 8 servings, it actually serves 4.
Leonie 03/08/10	Hi Ellen I will soon be entertaining 40-hungry-Rugby players, ages 14-18. I'm planning spaghetti bolognese - kindly let me know how much spaghetti & mince I will need for this? Regards,
ellen 03/08/10	I would make the spaghetti dinner for 50-60 at the bottom of the spaghetti page, with thew chicken pieces added, just for the team; they will eat more than a grownup. If I were expecting parents, coaches etc, I would add those amounts on top, figuring the percentage of 50, and counting them as one each, for example. if there were 10, I would add another 1/5.
Syd 04/15/10	i need a recipe for mac & cheese for
Syd 04/15/10	i need a recipe for mac & cheese for
Syd 04/15/10	i am having a hard time converting a recipe for 30 for simple mac & cheese in elec roaster. thanks
ellen 04/16/10	You can prepare mad and cheese using up to 9-10 pounds of dry pasta in a roaster. You take the quantities for 1 pound and simply multiply. This has come up before. Check out the roaster threads.
Toni 04/21/10	a party of 40 how many pounds of raw potatoes will I needto make potato salad
ellen 04/21/10	I use 35 pounds to make generous servings for 100.
vee 04/21/10	cooking for 30-40 people We are cooking bean rice and brisket for a graduation party. How many lbs of beans and rice do we need, and should three briskets be enough for our pulled brisket>
ellen 04/22/10	I do 8 pounds each raw rice and beans for 100. For 40 people, you want at least 20 pounds well-trimmed brisket; remember it freezes well, and you could have on hand some in freezer bags to accommodate your unknown number of guests.
TT 04/29/10	How many chicken wingetts/drummets should I buy for 40-50 people? Thanks.
ellen 04/29/10	For appetizer, 4-6 pieces, depending on other choices; for main dish at least 1/2 pound per person, and 3/4 is not too much.
Clint 05/01/10	cooking for 60-70 people I am getting prepared to host our sons wedding rehearsal dinner. There will be 60-70 guests. I am going to serve dinner salad, Romamo's Macaroni Grill Penne Pustica, Vegetarian Lasagna, Garlic Bread, and undecided on what the dessert is going to be yet. There will be punch, coffee, soda and alcohol. Please tell me how much I need to feed this group. Should I have apetizers? Your help with this will be much appreciated.
ellen 05/02/10	OK, assuming buffet style service, you will have plenty if you count this as 3/4 of 100 for amounts, estimating 75. Then use the higher numbers on the olive garden estimates- where it says 4-6, assume 6. Get the lasagna for 48 and then cut each pan in 15 or 16, not 12. Get the pasta for 48. You need about 8 pounds of garlic bread. You can use the plan for 100 page for the salad. You can use the beverage planning page for the beverages, and if you are having alcohol and dessert you also want coffee (about 1/2 the dinner service). Don't get the desserts at Olive Garden. A good local bakery will do better for fresh pies and Costco or Sams has cheese cakes, and other frozen sweets.
karla 05/03/10	I'm having a 30th birthday party for my husband. 50 people is attending. I'm having pita, hummus, veggies and fruit trays as starters. Lasagna, salad and bread as the main dish. And a sort of desserts and cake at the end. My question is when should I serve each meal? Guests will arrive at 4pm.
ellen 05/04/10	Of course, you would have the nibbles out when people arrive. I would have the cake and desserts set up in their own area from the start- lets people anticipate. I would put the dinner out by 6 PM and cut the cake at/by 7:30. I would have dinner coffee service. Do have some veggie lasagna for the non-meat eaters, unless you are sure there are none, or you could add eggplant Parm as a veggie and main choice option. Consider a relish/ antipasto tray instead of straight carrots and ranch, it goes better with this menu.
Lina 05/12/10	How much meat should I buy for a party of 50? I'm planning to make beef tacos.
ellen 05/13/10	Ground beef? 18 pounds regular hamburger would be plenty, and you need less if you buy leaner grinds.
Joyce 05/17/10	Hi - Having a party for 44 adults and 8 kids. How many meatballs, pieces of sausage, pieces of fried chicken and baked ziti do I need to make. Also having potato salad, macaroni salad, toss salad, veggie tray and pick and peel shrimp. THANKS
ellen 05/18/10	Count as 50 people meatballs, 3-4 ounces per person pieces of sausage, 1 pound each 5 people if smoked, each 4 if fresh pieces of fried chicken, 50 pieces You get all of the above. baked ziti start with 5 pounds dry pasta potato salad, macaroni salad, toss salad, veggie tray and pick and peel shrimp- people eat A LOT of this- allow at least 1 pound for each 3 people.
Cherry 05/21/10	cooking for 25-30 people Im having my daughters christening party wanted to know how much dry pasta do I need for my mac and cheese to feed, and dry rice 25-30 people for
ellen 05/21/10	Rice only, about 2 1/2 pounds. Mac only, about 3 1/2 pounds. Both? About 1 1/2 rice and 2 1/2 mac. That's as close as I can get without the rest of the menu.
Barb 05/24/10	Family reunion for 40.I would like to know how much of each we should purchase.1.Bacon to go with pancakes for breakfast + orange juice, strawberries, pineapple.2.Pasta, Marinara sauce, meatballs, garlic bread, salad + dressing.3. Breakfast buritos w/scrambled sausage, scrambled eggs, salsa, shredded cheese,4.Sloppy Joes hamburger meat 90% lean, I'm using Manwich. Chips, corn on the cobb, cole slaw.5.Pulled pork, baked beans.
Ryan 05/24/10	Im catering a high school graduation party for 50-75 teenagers and some parents. We are having brisket,chicken leg quarters, sausage, borracho beans and potato salad. How much of each should i plan on getting?
ellen 05/25/10	Get 1 quarter per person PLUS 1 pound trimmed raw brisket for each three people, (and you slice the brisket), plus 1 pound sausage for each 5. With multiple choices, people eat mare and often some of each. 3 gallons beans per 100, 4 gallons potato salad per 100, have mercy on the low carb folks, and add 2 1/2 to 3 gallons slaw per 100.
Barb 05/26/10	how many 1" cubes should I expect to get from 1 fresh pineapplie?
ellen 05/26/10	Barb, not many because of the round shape- maybe 12-16. However, if you use pieces, check the fruit tray page for pieces per item, many more.
Barb 05/27/10	When you say pieces of pineapple, do you mean whatever one can pick up on a tooth pick? I was hoping to serve fresh pineapple for a crowd of 40 as part of the breakfast selection, along with fresh strawberries. If all I can get is 12-16, it will be too expensive. Thank you
ellen 05/27/10	Barb, if you peel the pineapple and cut the pineapple in quarters down the core, remove the core, you can cut about 8 nice toothpick size pieces from each quarter. What you can't get is a lot of neat 1 inch cubes. 2 large pineapples is about right for 40 people.
Steph 05/28/10	Meatballs for 40 people I am serving meatball subs for my son's b-day party and am wondering how much ground beef to buy. I figure there will be about 4 meatballs per sandwich and the meatballs will be about 2 inches in diameter. There will be about 40 people.
ellen 05/28/10	One pound regular burger for each 3 people, to allow for shrinkage.
Barb 05/31/10	I now feel I'd do better with placing pineapple & strawberries in a small fruit cup, maybe 4 or 5oz size, rather then self serve w/toothpicks. Also use same size for chex mix & trail mix for my crowd of 40. Can't seem to locate such a size, and don't need any lids. Don't want to put alot of $ into it.Where can I purchase those? Also my dau has me talked into buying fresh (already cut) pineapple, because of the chore of cutting them up.I priced whole pineapple at $2.88 each. Is the price alot more than the chore to cutting them up? Thank you.
ellen 05/31/10	Good choice, and the pineapple price ready to serve is pretty good. You may be able to find a 5 ounce clear plastic cup at a restaurant supply store. Otherwise, you might get the 8 ounce, which are widely available, and put a layer of grapes in the bottom.
Negail Blackwell 06/02/10	I am planning a surprise birtday party for my mother. I am having trouble with the food amounts. This is the menu: Nut mix, fruit(pineapple/strawberries), Pasta/green salad, meatballs, crab sala, shrimp skewers, dip, hummus, chip/sliced french bread. Cake and ice cream.
ellen 06/03/10	You don't mention the number of people, time of day, length of party, type of service, so this is very difficult: Nut mix, 6 pounds per 100 fruit(pineapple/strawberries), see fruit tray page Pasta/green salad, is this 2 salads? a pasta and a salad? See the salad section of plan for 100 and the spaghetti page. meatballs, 3 ounces per person crab salad, 1/4 to 1/3 cup per person shrimp skewers, 3 ounces per person dip, hummus, 1/4 cup per flavor per person chip/sliced french bread. 1-2 ounces chips and 1-2 ounces breads and crackers per person Cake and ice cream. see dessert planning page
Negail Blackwell 06/04/10	Oh,sorry, I did post the question under cooking for 40-50 people.
Lori 06/10/10	brunch for 120 persons Hi Ellen, I am having a brunch for 120 mix mostly adults. My menu is: assorted quiches..how many should I make?? and how much of everything else should I get??..quanities?? bagels/pastries/muffins/coffee cakes/sausage links/breakfast potatoes cold cut platter..turkey/ham/roastbeef/swiss american//rolls/condiments fresh fruit cut in slices/watermelon/catelope/melon, and grapes for garnish.. coffee, iced teas, coffee, tea, bottled waters, OJ for mimosas
Lori 06/10/10	brunch for 120 persons Hi Ellen, I am having a brunch for 120 mix mostly adults. My menu is: assorted quiches..how many should I make?? and how much of everything else should I get??..quanities?? bagels/pastries/muffins/coffee cakes/sausage links/breakfast potatoes cold cut platter..turkey/ham/roastbeef/swiss american//rolls/condiments fresh fruit cut in slices/watermelon/catelope/melon, and grapes for garnish.. coffee, iced teas, coffee, tea, bottled waters, OJ for mimosas
ellen 06/10/10	Lori, read the festive family brunch article and look at the breakfast planning page, fruit tray page, beverage planning page; make a first stab at an estimate and post it, and I will be happy to check it for you.
danise 06/18/10	I'm having a sweet 16 forabout 40 people. How much mac n cheese? We're also havin mac salad (how much?), tossed salad, potato salad, hot dogs n hamburgs, munchies, deviled eggs.... Thanks for your help!
ellen 06/19/10	You need 4-5 9x13 pans, that is 4-5 pounds of dry pasta. I would switch the macaroni salad to another type pasta (twists, shells, penne, etc), just so it doesn't all look the same.
martha 06/22/10	I am having a surprise 50th b-day party. having between 50-60 adults. Menu will be brisket, lemon chicken, pork loin, mixed vegetables, rice, beans. Problem is quantity. How much of each, especially the meats. Thanks for your response
ellen 06/22/10	Martha, three meats for 50-60 people is a very tough estimate. I would do, 1 pound lean trimmed brisket for each 3 people PLUS 1 small piece of chicken per person (3-4 ounces boneless) PLUS 1 pound pork loin for each 4, You will have some left, but not too much, and everyone will get his or her first choice.
Rockie 06/28/10	HI! I am having approx. 80 people over.. would you please tell me, how much guacamole I need to make.. it will compliment the fagitas.
ELLEN 06/28/10	I allow 1/4 cup per person if there is also salsa and sour cream.
alma 07/11/10	cooking for 60-70 people I'm having a party for 60-70 guest, am serving ranch style beans, rice, pot.salad and sausge, about how many briskets will I need?
ellen 07/11/10	You need 30-35 pounds raw well-trimmed brisket.
frankie 07/29/10	cooking for 80 people buffet . i am havin . roast beef roast pork meatballs macaroni chicken marsala sausage and peppers potatos string beans can you please tell me how much i need of each thing . thanks you
ellen 07/29/10	This is a lot of meats for 80 people. You could skip either the meatballs or the roast pork and still have plenty. If I were going to serve them all, this is what I would do, expecting some leftovers: roast beef-4 ounces ready to eat per person (1 pound boneless raw for 3) roast pork- 1 pound boneless raw for 5 meatballs- 1 pound for 8 chicken marsala-1 pound raw boneless chicken for each 6 sausage and peppers-1 pound for each 8 macaroni- about 4 pounds dry potatoes string beans
frankie 08/04/10	ellen for the chicken marsla .. i have 20 lbs of chicken tenderolions im am going to cut them up . and 7 containers of portabello baby mushrooms .. i like the marsala to taste extra strong .. i have 2 bottle of marsala from the wine store .. i would like to make 2 pans full .. what is the best recipe for marsala sauce .. like how much of the beef broth and wine and stuff should i use .. we like it a little thick
ellen 08/05/10	Frankie, look at the chicken marsala thread for recipe and suggestions. You will have leftover with that much chicken.
Laura 08/05/10	i am doing a taco bar and plan on having 60 people there. i am serving hamburger meat and carne asada with rice and refried beans. how much meat do i need of each.
Laura 08/05/10	i am doing a taco bar and plan on having 60 people there. i am serving hamburger meat and carne asada with rice and refried beans. how much meat do i need of each.
ellen 08/06/10	Hi, Laura, You want about 1 pound raw hamburger for each 4 people PLUS about 1/3 cup asada per person (I would probably do 6 quarts), unless they are teens, in which case you would go about 1 pound for 3 and 1/2 cup per person.
Laura Siebrecht 08/11/10	if i and Carnitas to the taco bar for 60 people how much of it will i need? we will also be serving rice and beans
LJ 08/12/10	Brisket/Ribs-200 I'm serving brisket, ribs, and 2 side dishes (probably mac/cheese and cole slaw). How much meat for a group of 200?
ellen 08/13/10	Laura, you need to end up with about 8 ounces of cooked meat per person, you will have to guesstimate the division for your particular group. LJ, Minimum 1/2 pound raw ribs and 1/2 pound raw well-trimmed brisket You will not have much left. If it is self serve, add at least 10% more.
ellen 08/13/10	LJ, That is per person Minimum 1/2 pound raw ribs PLUS 1/2 pound raw well-trimmed brisket
Joanne 08/13/10	I am planning a 50th anniversary celebration with about 40 people. I am planning on barbequed baby back ribs. brisket and sasuage; potatoe salad, pasta salad and beans as main dishes. how much meat should I purchase?
ellen 08/13/10	1 pound ribs per 2-3 people PLUS 1 pound well trimmed raw brisket per 3 people PLUS 1 pound sausage per 5 people. You will have a little left, not too much, and everyone will get their favorite.
Joanne 08/13/10	Okay, you did great for me on the meat. How about the pasta salad and potatoe salad. How many pounds of potatoes and how many lbs of pasta?
Kimberlee 08/20/10	Hosting Mom's 70th b-day festivities 50-60 people. Party is from 1-4p, beer & wine, crudites, hummus and tzatziki with pita chips, salsa and chips, fruit skewers, tortellini salad, assorted olive plate, caprese skewers, and 3 different types of chicken skewers and a cake. My question, how much chicken should I buy? I will be using breast tenders and thighs (boneless, skinless). Caprese skewers, 2 per person? Also for crudites and dips what are the amounts for 50-60?
ellen 08/20/10	If these are many her age, the relish tray for 60 would be more popular than the raw veggies. Also, fruit trays are simpler, store better, hold better and the leftovers if any, are more usable, compared to fruit skewers. For this mid-afternoon party, I would allow 1 pound skinless boneless raw chicken for each 3 people.
Kimberlee 08/21/10	Thanks for the info! Most will be in 60's and 70's, however they all hike, go to Jazz Festivals and travel the world, 70 isn't what it used to be, thank goodness for us youngers! Thanks again for your great site!
sue 08/24/10	cooking butternut squash as a vegetable for 160- I am serving 160 wedding quests, butternut squash (seasoned mashed) as a vegetable with roasted vegetables as well. How much squash would I need for a 1/2 cup serving each.
ellen 08/24/10	I allow 28 pounds whole per 100-
Melissa 08/28/10	cooking for 70 people Cooking for 73 (60 adults, 13 kids). Plan on making ziti, sausage and peppers and maybe small meatballs. (Also going to have get a party sub and have cold salads). My problem is that I don't know how much of everything to make/buy as we are going to have many different types of food. Is there some type of rule that caterers use to figure this out? Should I do more than 1 6 foot sub?
ellen 08/29/10	A 6 foot sub is considered to be about 25 servings. With all that other food, you do not need another sub. If the kids are not teens, you would figure this as 2/3 of a hundred. If they are teens, 3/4 of a hundred. ziti, 1 pound dry (1 9x13 pan) per 10 people sausage and peppers and maybe small meatballs. You want to end up with 6-7 ounces cooked meat per person, so it depends on which way you go. I would do 1 pound raw sausage for 3 PLUS 1 pound ready to eat meatballs per 5 if I were doing the mix.
beth 09/10/10	how much brisket do I need to get for 30 to 40 people?
ellen 09/10/10	20 pounds raw well trimed is not too much if it is the only meat and it is a plate meal (not sandwiches).
Evelyn 09/10/10	cooking for 50-60 people Surprize 50th 7-11pm using wire racks/foil pans Caesar Salad, Chicken-Ziti & Broccoli, Mac n' Cheese, Raviolis, Sausage-peppers & Onions, Meatballs, Chicken Wings, How much do I need & should I add more? Like a ham. I have rolls too. Will have nuts & munchies on tables to start. Maybe cracker & cheese dish & veggie platter.. Italiano & tend to overdue..ha ha
casey 09/10/10	cooking for 40 people I am planning a party for 40 people and want to make something more elegant than just meatballs and the usual. Do you have any suggestions for appetizers and main courses that could be prepared ahead of time? I'm not used to cooking for this number. It could be mostly heavy appetizers, cocktails, and dessert.
ellen 09/11/10	Evelyn, Caesar Salad, see the plan for 100 table, use 1/2 Chicken-Ziti & Broccoli, about 4 pounds pasta Mac n' Cheese, about 3 pounds pasta Raviolis, 4 per person Sausage-peppers & Onions, 1 pound sausage per 4 people, plus equal weight of mixed onions and peppers Meatballs, 1 pound ready to eat per 4-5 people Chicken Wings, 6 pieces per person You do NOT need a ham. I would do a fruit tray instead of a veggie tray.
ellen 09/11/10	Casey, The orange dijon wedding chicken is really good and can be made ahead and refrigerated for 2 days or frozen, thawed in the refrigerator, then reheated. Do a baked rice pilaf with almonds, steamed asparagus or green beans, baked tomato halves or a spiced peach for the plate garnish. Look at the appetizer pages- the Italian spinach Parmesan squares are good, the antipasto platter or antipasto vegetables delicious. Mini quiches, quiches, or the savory impossible pies. Maybe you want to do a baked brie instead of a more ordinary cheese?
jean 09/30/10	Hi I am cooking pulled pork for 40 high school football players - how much pork do I need? Also plan to cook in an oven roaster and have never used one of those before - what temp do I cook at and approximately how long will it take?
ellen 09/30/10	Jean, it is just the same as a regular oven temp-wise and often a little less, time wise. See the beef roasting page for help on time and temp. A new roaster must be cured before use; heat at least 1 hour at 400 covered. It stinks. I do it on the porch. I would do 20 pounds raw boneless for the players, about 1 pound for each 3 adults/staff.
Lisa 10/01/10	I am cooking bar-b-que brisket - pulled and on bun. How many lbs should I make for 40 people.
ellen 10/01/10	Because it id so fatty and shrinks so much, 18-20 pounds raw is not too much.
Me Lee 10/25/10	Cooking for 60 -70 people We are preparing for my sister's baby shower this weekend. The guest list blew up and we are now expecting 60-70 people(!!!). Since it's a baby shower,we were thinking of making mini-everything. On the menu we have: * Hummus * Tzatziki Sauce * Pita half pockets * Turkey meat patties * Salad * Mini Quiche (Ham, and Veggie) * Baked Sweet Potato Fries * Curry Potato Samosas * Crudites * Fruit.---- We are wondering how much of each we should make to feed 60-70 people. I know the menu seems like a mish-mash of flavors, but this group is comprised of experimental and eager eaters. Oh, and there will be cake... I'd appreciate your advice, since I believe we may have shot ourselves in the foot. My sister would like to keep the menu as-is, so we are trying to find a way to make sure everything stays. It's the quantity that trumps us at this point. Any pointers? Thanks for your help in advance - I just stumbled upon your website today and think it's great.
ellen 10/26/10	You gave me my best laugh today. Here is what I would do: Hummus * 1/4 cup per person Tzatziki Sauce * 1/4 cup per person Pita half pockets * 2 1/2's of a mini per person, or 3/4 of a large Turkey meat patties * 20 pounds- you will have some left, but what else can they put in their pita's? Salad * 2/3 the amount for 100 Mini Quiche (Ham, and Veggie) * 1 of each per person Baked Sweet Potato Fries * 1 pound per 3-4 people Curry Potato Samosas * about 1 1/2 per person, size varies a lot on these, you should have some kind of chutney as a sauce/dip Crudites * see veggie tray page, do for 50- you already have salad. ranch dip. Fruit * Fruit tray page, 3 of the trays for 25 or 3/4 of the tray for 100.
Dayna Charlick 11/03/10	Planning for my dad's 60th birthday party. 35 people and I'd like to do Italian. Definitely a big salad so I can estimate from your party for 100 info. What I'd like some advice on is how MANY entree choices to have. There are a large number of vegetarians so I definitely want at least one vegetarian entree and also would like a chicken entree. What do you suggest? Is 3 entrees too many? I'm considering: Gnocchi, Veg Lasagna, Chicken Parm, Another Chix Pasta, Eggplant Parm, Baked Ziti Thank you!
ellen 11/03/10	I would probably do eggplant parm, as it is a great veg entree and also a popular side dish with the meat eaters; gnocchi are more unusual than baked ziti. Then how about a chicken cacciatore with the plain pasta on the side for everybody's side dish. 3 entrees is not too much, you just have to have some extra of each, as people tend to take more and some of each. I would do 1 piece of chicken each plus 10 for this size crowd, 4-5 9x13 pans of eggplant; 1/2 cup gnocchi per person.
Ashley 11/22/10	Hello! I'm planning my son's first birthday party and plan on making the food myself. There will probably be about 50-60 people, 15 of which will be small children. I plan on making baked ziti, sausage & peppers, chicken francaise, chicken wings & meatballs. How many trays of each of the above will I need? We will also have a large deli sub, and various appetizers, dips, etc... Thank you!
Ashley 11/22/10	In addition to above, we will also have chicken fingers and french fries for kids...
ellen 11/23/10	This is a lot of entrees for 50 people, which increases how much of each you must make, as well as the costs. The large deli sub alone serves about 5 people per foot. Would you consider simplifying? baked ziti, OK, 4-5 9x13 pans sausage & peppers, & meatballs. Consider doing one or the other, about 4 ounces per person. If you do both, you need to do about 3 ounces of esch per person. chicken francaise, chicken wings- 1 piece of chicken plus 4 wing pieces per person Unless you are doing them in the oven, don't do French fries. Kids like tater tots equally well, they are easier, and MUCH safer when there are many small children around (hot oil...).
donna 12/08/10	Can you make Chicken Francais ahead of time?
ellen 12/08/10	I would brine the breasts to protect juiciness, make lots of sauce, and be VERY careful about reheating.
Lynne 12/08/10	How many lbs of shrinp(21-25)are needed to serve 45 people? Also serving sliced tenderloin potato dish and salad.
ellen 12/08/10	If an appetizer for the beef, 3-4 per person served plated. If offered on a buffet, without a server, 1 pound per 4.
debi 12/16/10	Good morning-I am helping with a Christmas chursh dinner for 40. Menu: fried chicken,sweet potato cassole,hot green beans salad (with all sides)steamed veg. and rolls. What quantity to buy ,would you suggest, for green beans,lettuce,sweet potato and rolls? thank you & happy holidays! debi a.
ellen 12/16/10	10 pounds green beans, lettuce, I don't know what you are using it for, 16 pounds sweet potatoes, 2 rolls per person unless very large, and don't forget the butter- 1 1/2 to 2 pounds.
ken 05/01/11	I am throwing an all day Kentucky Derby Party at my home. We are expecting 50 people with most people showing up around 1 pm and staying until after 7pm. We have serval items on the menu for apps, main dish and dessert. How much of each of the following do I need for 50 people? Apps: Served from 1pm on Veggie tray Fruit Shrimp Cocktail Cheese & Crackers Cucumber Sandwiches Mint Jelly Cream Cheese & Crackers Main Dish: Served at 5pm Pulled Pork Sliders Cheeseburgers Sausage, peppers & onions Cheesy garlic grits Ceasar salad cooked carrots / or asapargus Dessert Kentucy Derby Pie Squares Bourbon Balls Marble Sheet Cake The party is Saturday and those of us responsible for the food are unsure and in disagreement of what would be enough for everyone. This party is for all adults who will have access to the traditional and customary mint juleps and other southern/Kentucky Derby spirits. I look forward to hearing back from you soon. Ken
Stefanie 05/23/11	cooking for 70-85 people Hi! I am doing my own wedding reception and was wondering how much to make of each of the following for 70-85 people Tossed Salad Baked Ziti Meatballs Pulled Pork (actually Pernil, but the same) Rice w/beans (puerto rican style) Italian Bread (to purchase) Bottles of Salad dressing Thank you so much! I would rather have too much than not enough... Take Care Stefanie
ellen 05/23/11	Dear Ken, I completely missed your post, I am sorry, it sounds like a great party. Next time, PLEASE start a new thread. Hi Stef, Usually, I would ask you to make an estimate, but this is a simple menu and I have extra time tonight, so here is what I would do: Tossed Salad- 5/6 the amount for 100 on the plan for 100 page Baked Ziti-6 pounds dry Meatballs-1 pound per 5 Pulled Pork (actually Pernil, but the same)- 1 pound per 4 Rice w/beans (puerto rican style) 4 pounds rice, 3 pounds beans Italian Bread (to purchase)-10 pounds. You will probably have some left Bottles of Salad dressing- specified on the planning page Have a good time, get help, especially for day of. Read my wedding dinner article.
Elvesta 06/15/11	Hi Ellen, I am catering a wedding reception for 50 people we have 6 trays Vegetable Tray Fried Party Wing tray Cold cut tray fruit & chees tray pasta salad & meat balls there will be punch and cake How much should I prepare for each tray the reception starts at 2:00pm
ellen 06/15/11	You are right in thinking less food is needed than for a full meal. Is this the only food? How long is the reception? Is alcohol being served? Will you have breads and/or rolls and sandwich fixings with the trays? Write back with more information.
Maria 07/03/11	cooking for approx 60 people I am planning my granddaughter's 5th b-day for approx 60 people. There will be 11 children & the rest will be adults & teenagers. Menu will include: Meat Lasagna, Chicken Lasagna, Spaghetti, Stuffed Pasta Shells, Sausage & Peppers, Salad & Pizza. I will be buying the Pizza already made at the local pizza place. I figure the children will probably eat the Pizza. How much of each should I make & how much food will I need.
ellen 07/03/11	Because of the teens, I would still count this a s 60 people. This is a lot of entrees for this many people, would you consider omitting at least 1? I would do either the chicken lasagna or the shells, but not both. Meat Lasagna, about 40 servings, cut into 60 Chicken Lasagna/ Stuffed Pasta Shells, 1 shell per person OR 30 servfings, cut smaller Sausage & Peppers, 1 pound sausage per 5-6 equal weight veggies Spaghetti- is this for the kids? Plain or sauced? About 30 servings (3 pounds dry) Pizza, about 8, you will have some left Salad, use 2/3 the amount for 100 on the plan for 100 page. You might also consider skipping the spaghetti and adding garlic bread or Italian rolls, about 7 pounds.
Robin 08/02/11	First I want to say I love your website. Next I'm trying to prepare for a bridal shower that was suppose to be at a restaurant for 12, but now has grown to 40 ladies at a community center. The shower is 5-8pm. My menu will be buffet style held in Mississippi. My budget is $200 with a caribbean/tropical theme because she's getting married in the Virgin Islands. I was going to buy the already prepared shrimp ring and veggie tray or do u recommend I prepare myself? Next I'm doing sausage and chicken jambalaya, meatballs, chicken wings, and a corn and black bean salad. Dessert will be pina colada, strawberry daiquiri cupcakes (will double as centerpieces) and key lime tarts. Wine along with a non-alcoholic punch and a spiked punch, plus sodas and water. Would u recommend another menu or additional items? Next if this menu is ok, how do I keep the jambalaya from drying out in a chafing dish? Last would u suggest using chafing dishes for the whole wings (buying already prepared 100 for $35) and meatballs. Thanks for your help!
ellen 08/03/11	Hi, Robin, This is a tight budget for this menu for the party, unless it does not include the beverages and dessert. shrimp ring- usually, frozen shrimp on sale are less costly- you boil them up, marinate in a spicy Italian type dressing, make a homemade cocktail sauce. Allow at least 1 pound shelled shrimp for each 5 people. veggie tray- with the tropical theme, I would switch to fruit trays and do either 2 of my pineapple trays or 1/2 the tropical tray for 100. make a coconut-pineapple cream shees dip. sausage and chicken jambalaya, with a tropical theme, I might do a rice pilaf maybe Cuban or Jamaican style with some beans stirred in. Chicken in a lemon or orange sauce, unless this is your specialty dish or the bride's request. It also gives a bed for the meatballs... meatballs, are you thinking appetizer size? 1 pound per 4-5. chicken wings, skip. With the jambalaya, not necessary corn and black bean salad, good choice, pina colada, strawberry daiquiri cupcakes and key lime tarts. Wine- white wine sangria, see the High Wire Sangria on site, and you could skip the spiked punch a non-alcoholic punch- hibiscus/ karkade- lovely red iced tea spiked punch, plus sodas and water.
Cathy 08/16/11	My husband needs to make ravioli and meatballs for 40-50 guys at firehouse. If he uses frozen, how many pounds of each do you recommend.. It is supposed to be a light meal not a dinner but when you get that many guys together..... I would appreciate any guidance you could offer. Thanks.
ellen 08/16/11	I would allow at least 1/2 pound ravioli and 1/4 to 1/3 pound meatballs per person, and at least 6 -7 pounds of garlic bread.An antipasto tray or appetizer would be a great choice,
maria 09/02/11	cooking for 100 peopl Hi Ellen, I hope you and your loved ones are well and thank you so much for this informative website, and all the time you dedicate to helping people like me:) I hope you can assist me with this question: I have 100 people invited to my daughter's sweet sixteen. I want to have chicken /or turkey, roast pork, rice and pigeon peas cooked together, stewed potatoes, macaronni and cheese, ceasar salad, and ziti, plus assorted fruit. What is your opinion on the menu, keeping in mind my daughter wants the roast pork and pigeon peas? should I add another tray and please, how many trays of each? I have a fridge with double doors, should I freeze? how many days ahead? or can I store in fridge up to two days ahead? Hope i am not in over my head but, want to save $ and not sure if it will be close to catering price after i purchase all necessities, Whew...thanks Ellen!
name 09/02/11	Hi, here is what I would do: chicken /or turkey, 1 chicken per 8, or 1/2 pound whole turkey per person roast pork, 1 pound raw per each 3 persons You need one green vegetable, broccoli is very popular rice and pigeon peas cooked together, 6 pounds of rice, pigeon peas per your usual proportion- cook peas ahead, rice day of stewed potatoes, 25 pounds- day of macaroni and cheese,\ziti- Do only one of these, 6 pounds of pasta- make ahead, bake day of You are going to need extra oven space, or some electric roasters. ceasar salad, see plan for 100 assorted fruit- see fruit tray page, look at the deluxe tray for 100, fruit is popular.
Chris 09/06/11	I am making a chicken and sausage jambalaya for 40 people, but I would estimate 60 servings because some will come back after the game and eat again. So, how much chicken, how much sausage, how much rice (I don't want too much rice and not enough meat), and finally what size pot do I need? Is 7 gallons enough or do I need to go all the way to a 15 gallon pot?
ellen 09/07/11	Hi, Use the jambalaya recipe below for quantity guidance. Make 2/3 the amount for 100 and you will have all you need. It is a lot easier to cook a large jambalaya in roasting pans in the oven than on top of the stove- less scorch, more even. On the stove top, a 7 gallon will be really full. I would use the 15 just because stirring will be much easier and the thinner layer willl cook more evenly.
Ana 09/25/11	cooking for 50 to 90 people I am having a baby shower and will be serving rice beans and brisket with bread on the side Could you please tell me how much do I need of each thing.
ellen 09/26/11	4 pounds each dried beans and rice. 1/2 pound raw well-trimmed brisket per person
Ana 09/26/11	cooking for 50 to 90 people How many bags in total of rice and beans? And how many briskets in total? Thanks
ellen 09/26/11	For side dishes, use 4 pounds each dried rice and beans for 50 people, 8 each for 100. At least 1/2 pound raw well-trimmed brisket for each person; 3 pounds for 5 people is not too much for party portions.
monica 10/20/11	Hi Ellen, we are planning to cook for a marching band of 50 students. This is for a lunch. I was thinking pasta; baked ziti. How much pasta should i buy and make? and can you also tell me how many sauces, cheese etc? How much bread? This is for a high school, out of the 50 students, 13 are girls, the rest boys, which at times eat like MEN! :) Thanks!
ellen 10/20/11	Quantitywise, I would do 1 1/2 times the spaghetti dinner for 50 from the bottom of the spaghetti page. Have a good time!
seiko 10/21/11	I need to prepare food for 30 people. Curry Chiecken and Rice & Beans. How much chicken do I need? And How much rice shoule I cook? I used coconut milk for rice & beans. How much of beans and coconut milk should I buy? I am not sure about the ration on rice and beans.
Mark 10/22/11	Hi, I am cooking a Vegetable Lasagna using a 11 1/2 x 17 2in hotel pan. This is for 40 guests served buffet. Also served is a Chicken and Sausage Jambalaya. Would a pan and a half skirt me through with the lasagna?
ellen 10/22/11	Mark, a pan and a half is probably plenty, but I don't know the crowd, I would make two... Seiko you posted twice, see the other one.
Annette 10/26/11	Hi I am making a lunch for 50 adults its gonna be a pasta lunch can you give some ideas on what goes a long way (besides spaghetti) and low cost I will be servimg salad and garlic bread too
ellen 10/26/11	On the spaghetti page, there are lasagna recipes for 50 and also a recipe for a mozzarella sausage bake for 120- half of that would actually be too much for 50, unless they are heavy eaters.
ellen michele 11/04/11	HI, im cooking a chicken stew for 70 people. HELP! my plan was to do it from scratch, but i think i bit off more that i can chew.
ellen 11/04/11	Do it in two big roaster pans, you can stew it in the oven after browning all the necessary stuff on top of the stove
Sharyn 11/16/11	Hi, I am planning a Christmas day menu for approximately 45 Adults and 10 children. I need to work out how much turkey, beef and pork to have as well as cold ham. I also plan on making potato bake for all and salads. How many potato bakes (lasagne dish size) and salads should be enough? There will also be christmas pudding, lemon meringue icecream cake and a strawberry tree for dessert.
Judy 11/25/11	I have offered to make fried chicken for our Advent potluck fry the chicken in the morning and finish cooking it in a large electric roaster oven when I get to work. I don't want it to be soggy.
Judy 11/25/11	I meant to ask what you thought of my idea about the fried chicken. I could fry it at work; but hate to spend time cooking rather than working that day.
ellen 11/25/11	Judy, holding fried chicken in a roaster can get pretty soggy. Have you considered another chicken dish? I would not suggest hand making fried chicken at work?
ellen 11/25/11	Sharyn, this is a lot of meats for this many people. It makes planning harder. turkey, beef, pork, cold ham For the potatoes and salads, use 1/2 the amounts for 100. Or one roaster of the cheesy hash browns on the family brunch page.
Merle 12/05/11	cooking for 50 people Hi Ellen, Need to know quantities for a buffet for 50 people, please. Would like plenty so everyone gets sufficient of each but not too much to create waste. I will be serving all of the following and assume everyone will want a little of everything....: Turkey buffet,not whole turkey-How much raw weight of meat Beef ditto Ham without the bone ditto Rice salad how much dry weight of rice Potato salad what weight of potatoes Caesar salad what weight of salad greens Green salad ditto Thank you so much and greetings from Australia.
ellen 12/06/11	I have to give you ounces, you will have to convert: IF SERVING ALL Turkey, 3 ounces cooked weight per person, see the turkey yield tables in Big Pots Beef, 4-5 ounces cooked weight, it loses nearly 30% cooking Ham, 1 pound per 7 people 2 1/2 pounds rice 15 pounds potatoes Ceasar for 35, see plan for 100 table tossed for 35, see plan for 100 table
Merle 12/06/11	Thank you soo much No more torn out hair! Thank you, especially for replying so quickly. M
ellen 12/07/11	You're welcome, Merle. If it saved you a trip to the beauty parlour, consider a small donation to support the site ("donate" button, top left).
Rayna 12/09/11	Hi I'm Planing a weeding with 30 to 50 guests in a vacation home in Oct of 2012. I'm wondering what u would cook or request that is easy and cheap to cook. the vacation home has two kitchens. please help planning a menu cheaply for my wedding thanks rayna
Merle 12/09/11	For 50 people I will be serving individual trifles, individual chocolate mousses, a fresh fruit platter, and an 18 full portion pavlova, How many individual portions do you think should be made so there'll be enough but not too many, please?
KOEY 12/10/11	Am cooking for 50 people how how much chicken and beef do i need
ellen 12/10/11	Rayna, a taco bar with Mexican rice and beans is an attractive, inexpensive, and simple meal, Read the whole article on taco bars. Merle, one small one of each trifles and mousses, a fruit platter for 40 (see the fruit tray page), and cut the Pavlova into about 40 tiny slices. Depends on the recipes; about 24 pounds of boneless beef and 1 piece of chicken per person (6 ounces bone in, 3 ounces boneless).
Stephanie 01/08/12	Hey ellen im going o be in charge of a baby shower cake that needs to feed 60 people im not sure how or where to start with this and im not looking to just purchase from a store i would realy love to do this myself and at home but i want it to be great!!!! like a really cute cake.
ellen 01/08/12	You need to look at the dessert planning page and do 2/3 the amount for 100.
Tee 01/09/12	60th Birthday Party for 50-60 ppl I want to make a Charleston Dip if I spelled that correctly..I know it consist of cheeses and bacon and its usually dipped with crackers. Do you have the recipe and how much of each item will I need?
ellen 01/09/12	You need about 6 quarts (12+ pounds) if this is the only dip. That is about 4 9x13 pans. Here is a slightly spiced up recipe from Deep South kitchen. Recipe: Charleston Cheese Dip ©From the Kitchen of Deep South Dish Prep time: 10 min \|Cook time: 20 min \| Yield: About 1 1/2 pounds Ingredients 1/2 cup mayonnaise 1 (8 ounce) block of cream cheese, softened at room temperature 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama) 1 green onion, sliced (can increase up to 4) 2 tablespoons of chopped pickled jalapeno (original used a dash cayenne) 1 cup of shredded sharp cheddar cheese 1 cup of shredded Monterey Jack or Swiss cheese 1 tablespoon of butter, melted 1/2 cup of Panko bread crumbs (original used Ritz cracker crumbs) 1/4 cup of cooked crumbled bacon (like Hormel Original Real Crumbled Bacon) Instructions Preheat oven to 350 degrees F. In a medium bowl, combine the mayonnaise, cream cheese and Cajun seasoning, until well blended. Reserve a pinch of green onion for garnish. Add the jalapeno, remaining green onion and the Cheddar and Swiss cheeses and blend together. Transfer the mixture to a buttered standard glass pie plate or a small oblong shallow baking dish. Toss panko bread crumbs in the melted butter with a fork and sprinkle over the top of the dip. Bake at 350 degrees F for 20 minutes, or until heated through and top is golden brown. Remove and sprinkle the crumbled bacon on top and garnish with the reserved green onion. Serve immediately with crackers, chips, and vegetables. Source: deepsouthdish.com.
Incha 01/14/12	I need some help. Planning for 50 people. Preparing korean ribs, chicken fried rice, pork shiskabob. Need to know about how much rib, chicken and pork I should be prepared to buy. Thank You
ellen 01/15/12	1 pound ribs per 3 plus 1 pound pork for shish kabob for 4, 10 pounds boneless chicken for the rice.
Nour 01/16/12	Hi Ellen, I'm planning a party for about 40 adults and I am having a hard time figuring out what I want to do as a main dish. I figured some sort of a baked chicken pasta dish or beef tenderloin cut into medalions with a nice sauce would be the best way to go but I don't have any recipes for them. I want to make it a day in advance or at least the morning of the event and simple reheat or finish baking before people arrive. Do you have any recipes for my two suggestions that you can share? Help!!!
ellen 01/17/12	You can't do beef tenderloin ahead. Look at the Orange Dijon Wedding Chicken or the Chicken Marsala recipe in Big Pots.
Taylor 01/19/12	cooking for 200 people Hi Ellen, I was wondering how much of each I would need to serve 200 people for my wedding reception. Carnitas Rice Beans and Potato Salad. There will be cake of course and different Kool-Aid fountains. There will be a "CANDY BAR" and we will also serve fresh tortillas Probably 2 for each person.
Cee 01/20/12	I'm making a macaroni hotdish using hamburger, tomato sauce, stewed tomatoes, onions, and celery, and would like more "lasagna" flavor without adding a lot of cheese. I've used Italian seasoning, but don't have the taste I would like --- any suggestions? Would parmesan cheese help enhance the flavor?
ellen 01/20/12	Taylor, the rice, beans and potato salad are all covered on the plan for 100 tables (just double) and I would make the carnitas using about 40 pounds of raw meat per 100 for a really meaty stew; 35 would be OK. You need an appetizer table, for this menu definitely with fruit trays and here's 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, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient. One appetizer service area is needed for each 100 guests.
ellen 01/20/12	Cee, you definitely want Parm in the sauce, also garlic, dried parsley and some straight oregano; and how about some ricotta or dry cottage cheese?
imani 01/29/12	cooking for about 125 ppl Menu 2 large trays of baked chicken 2 large trays of BBC ribs 2 large tray of mac & cheese 2 large trays of vegetable How much of everything I need & how much should I charge per large trays.
ellen 01/30/12	Imani, this is a site for family and volunteer cooks. For pro advice, please post on: chef2chef.com cheftalk.com You need to tell them the actual measurements of the tryas- height, length, and width.
Anne 02/22/12	Am making 3 5-lb. trays and 1 2.5 lb. tray of frozen lasagna. For ONE large tray: cooking time (from frozen) calls for 1 hr, 55 minutes at 425 degrees. Must cook from frozen. Can you advise how long to cook all of it?
ellen 02/22/12	If the oven is thoroughly preheated (20+ minutes), the cooking time for the larger amount only increases about 1/2 hour. Use a quick read thermometer, when it reaches 180 in the middle of the pan, it is done, and can be held at 180.
Sandra 02/26/12	cooking for 60-80 people Hi! My sister and I are cooking for my grandparents 50th anniversary, 60-80 people. We want an elegant menu for really inexpensive (my Dad wants around $200). We are lost on what main dish to make, but we plan on a few appetizers, salad, rolls, baked potatoes, green beans, fruit, punch and cake. Our biggest problem is that we have to cook everything at home (we have 3 ovens)and take it 45 minutes away to the reception hall. There we will have only a warming cabinet, so we want a main dish that will stay warm and fresh for an hour if wrapped well and in a warming cabinet. Any ideas?
ellen 02/26/12	What about the orange dijon wedding chicken on this site, with almond rice pilaf instead of potatoes (cheaper and easier). Consider borrowing some 18 qt. electric roasters at the site to keep safely hot.
aiza ramos 02/29/12	we will be having a cul,inating activity in our school and i am assigned for cooking the main dish for 40-50 people...what dish should i cook that would be suitable for the said event???
ellen 02/29/12	Help, I am not clear on the type of event, the budget, or the type of kitchen available. More info please.
Lisa 02/29/12	Hi Ellen, your the greatest!! I'm doing a lunch for 50-60 people. How many pounds of boneless/skinless chicken breast do I need, and how many people will a 8 quart chafing dish of rice pilaf feed?
ellen 02/29/12	At least 1 pound raw boneless chicken per 3. 24 to 25 people on the rice.
TIFFANY 04/18/12	Sons college graduation. about 40 people will attend,, It will be about noon and alcohol will be served and it will be an outdoor party.. I want to make meatballs, little smokies, hot wings and bbq's.. How much of each will i need
ellen 04/20/12	I would add fruit trays and at leats one starch, either a pasta or potato salad or hot dish. meatballs, 1 pound per 5 little smokies, 1 pound per 5-6 hot wings- 1 pound per 2-3 people add dip, people eat a lot of these, especially with a beer bbq's- like a sloppy joe sandwich?- 1 per pers0n.
Tara 04/20/12	cooking for 70-80 People Hello Ellen, I am having a surprise retirement party for my husband.(20 years of service in the U.S. Navy) I will be serving Meatballs, Cheese and ground turkey dip, Creamy Cajun Chicken Pasta, Wings, Potatoe Salad, Veggie Tray, Fruit/cheese Tray and a Sandwich Tray. The party will be from 7:30p-1:00a. There will be Alcohol served along with tea, water and sodas. Desserts will be Red Velvet Cupcakes, Oreo Cookies(this is what he likes)and slices of lemon pound cake. I have really struggled with the amount of food I will need and also if I am preparing too much. Please Help!!!
ellen 04/22/12	Nice idea. Popular menu. Some people will be eating supper as well as snacks. This is about what I would do. Meatballs, 1 pound per 4-5 Cheese and ground turkey dip, 1/4 cup per person plus 1 1/2 ounces crackers or chips Creamy Cajun Chicken Pasta, 1 1/2 cup per person Wings, up to 1/2 pound per person, these are really popular and people eat a lot. Potato Salad, 3 1/2 to 4 gallons Veggie Tray, See veggie tray page, do for 75, ranch dip. Fruit/cheese Tray Fruit tray for 75, 1 1/2 ounces cheese per person, 1 1/2 ounces crackers Sandwich Tray- for about 40- see the sandwich tray page. You might bring out about 10 PM after the pasta is cleared.
karyn 04/24/12	Hi Ellen, I am having a bbq birthday party for 50 guests. I plan on serving burgers, grilled chicken kebabs, potato salad, Cole slaw, grilled veggies and a pasta salad. Will also prepare some basic appetizers to start, chips and salsa etc. Party is 11:30 - 3. Can you advise how much I should prepare? Also, can you clarify how gallons translates into lbs on the potato salad, etc? THANK YOU!
karyn 04/24/12	I forgot to add..do you have any recommendations of what to serve first as appetizers that would be a good compliment to the bbq menu? thx again!
ellen 04/25/12	A gallon of potato salad is 8-10 pounds, depending on the recipe. Fruit trays with melon are great with BBQ. serving burgers, 1 per person, add 10% if heavy eaters grilled chicken kebabs, 1 pound raw boneles chicken per 3 potato salad, Cole slaw, a pasta salad. All these are on the plan for 100 list. grilled veggies, you want to end up with about 22 pounds for 100, starting depends on what veggies you select/how much they are trimmed.
Batool 04/29/12	Is Pot Roast a good make ahead dish to serve?
ellen 04/30/12	Yes, excellent. Will hold 48-72 hours refrigerated.
Karyn 05/03/12	Hi Ellen, Just wanted to clarify..I'm having a hard time deciphering the cooking for 100. If I'm offering potato salad, Cole slaw, and macaroni salad for afternoon bbq, how much in total do I need? Are equal amounts of each ok?
Karen 05/03/12	Hi Ellen, Iam having a graduation party for my son. Iam having pulled pork, shredded chicken, cheesy hashbrown potatoes, baked beans, macroni salad, potatoe salad and veggie tray . How much will I need to get of these to feed 50 to 60 people?
Elizabeth 05/03/12	I am cooking for a 16th b'day party - for a boy - 40-50 kids - 7 adults (supervising)- black and white theme - sticking to those colors of food- 7-11PM - buffet style - Chicken wings meatballs (small in bbq sauce) greek spaghetti rice black beans apples pineapple banana blackberries candy buffet - cake cupcakes 2 punches stuff for floats (Root beer and coke and ice cream) I want to know how much spaghetti, rice, meatballs, wings, and beans to have/make?
Elizabeth 05/03/12	I am thinking a chocolate fondue fountain also - but not sure I plan on having hummus / chips / cheese / crackers as an appetizer
Elizabeth 05/03/12	Hey Ellen - also - the punch I was planning a black punch and a white punch how much should I make of each? Thanks for your help. :) I am so glad I stumbled on this website!
ellen 05/05/12	Karyn, no: 4 1/2 gallons potato, 3 beans, 2 1/2 slaw
ellen 05/09/12	Teen paerty, 50 teens, 7 adults, I would use 2/3 the amounts for 100 as teens eat very heavily: Chicken wings- at least 20 pounds meatballs (small in bbq sauce)- 1 pound per 5-6 greek spaghetti-?? with rice also, about 6 pounds pasta rice-plain? 2 pounds black beans- 4 pounds dry, you will have some left Chocolate fountain- I would just do a crock pot full of fudge/chocolate sauce, or dip: about 3 1/2 quarts 2 punches- total 6 gallons, can't advise of split without knowing flavors. If this helps, consider a donation to support the site.
Mary Lee 05/24/12	I need to make 60 Sandwiches, ham and swiss and chicken and havarti. How much meat should I buy or how much meat should go on the bun. Rugby players meal after a game.
ellen 05/25/12	Mary Lee, I would use the measures for the hoagie sandwiches on the sandwich page, unless these are grade schoolers. These sportsters eat heavily; you want 2/3 the amounts for 100.
Denice 05/25/12	I am making a fruit dip for my cousin's graduation party, and am curious...how to you calculate the quantity of dip needed for 60-80 people? Thanks so much!
Michele 05/25/12	Hi I am making baked ziti for 36 people we will also have a salad and bread how much ziti should I buy per person?
ellen 05/26/12	Denice, I do 1 cup for 4-5 people- thin you use less, thicker, more. Michele, I do 1 pound per 4 for a main course with very light sides.
Marilyn 05/29/12	My son has suddenly decided to get married....8 months ahead of set time! I need the cheapest, easiest menu to feed 50-60 people at the reception. What are your suggestions?
Marilyn 05/29/12	Oh..and I should have mentioned it will be outdoors....June 30th!
Kathy 05/30/12	I have been asked to donate enough garlic bread to feed 50 people. How many loaves will I need to get?
ellen 05/30/12	Do you cook? The orange Dijon wedding chicken on this site with a baked rice pilaf, a make ahead salad (see the "salads that hold" page), a hot vegetable and an appetizer table with fruit trays, cheese/cracker bar and one nice dip or spread and a punch would be a fine choice and can be made ahead. If this saves you some time, trouble, or money, consider a donation to support this site.
ellen 05/30/12	kathy, 7 pounds would be about right.
abby 06/01/12	What a great site! I am getting married this summer and are expecting about 180 people -- the wedding is at 4p with a cocktail/visiting hour afterwards and dinner at 6p. We are having hummus/pita chips, a trail mix, a cheesy chex mix, and cheese curds (i'm from wisconsin :) during the cocktail hours. How much of each should we plan on? Any suggestions for anything different? Thanks so much!!
ellen 06/01/12	180 people. I would definitely add fruit trays, see the fruit tray page. hummus/pita chips, 1/3 cup hummus, 1 1/2 ounce chips per person a trail mix, 1/3 cup per person a cheesy chex mix, 1/2 cup per person cheese curds- 18 pounds Carckers? 6 pounds per 100.
gloria 06/04/12	graduation party for 35-45 people. want to have pulled pork sandwiches, italian sausage and peppers sandwich, pasta salad, green lettuce salad, with chicken on side for those who don't eat meat, cole slaw, 7 layer dip, veggie tray, nuts chips, cake and ice cream, fruit bowl,5 differnt fruits, . how much shuold be made, from 3-7pm come and go as you may.
ellen 06/05/12	Assuming 45 pulled pork sandwiches, 15 pounds raw boneless pork italian sausage and peppers sandwich, 7 pounds sausage , equal weight veggies 1 large, 1 1/2 regular or 2 smaller rolls per person with chicken on side for those who don't eat meat, this is not the best choice for non-meat eaters, it is not vegetarian- there are good veggie sausages and burgers at the grocery now. All these are on the plan for 100 lists: pasta salad, green lettuce salad, cole slaw, chips 7 layer dip, see my recipe: www.ellenskitchen.com/bigpots/appetiz3.html veggie tray, see veggie tray page nuts, 2 pounds cake and ice cream, see dessert planning page fruit bowl,5 differnt fruits,t tray page see frui
Robin 06/06/12	Hi Ellen, I use your site all of the time to cook for church events! We want to provide a "trail mix bar" for our VBS and I need to know the amounts I should get. I plan on using peanuts, marshmallows, pretzels, M Ms, and raisins. Help please?
ellen 06/06/12	For how many people, what age, how many days?
Tiesha 06/11/12	Hi Ellen, We are having a cookout/babyshower for about 50 people, how much pre cooked meatballs, grape jelly, and barbecue sauce should I get?
Margo 06/12/12	Hi Ellen, We are having a baby shower for about 50 people. The menu is meatballs and sauce, baked ziti, grilled chicken, and caesar salad. I have a pretty good handle on the amount but can I pre-grill the chicken the day before and reheat it the next day...if so how long?
ellen 06/12/12	Tiesha, if this is one of several appetizers, 1 pound per 5. No, Margo, not safe. Why not serve cold, shredded or sliced for the salad?
Patsy 07/09/12	Make your own pizza party I am having a make your own pizza party for 60 kids(6" pizzas). How much of these ingredients should I buy? tomatoes, mushrooms, spinach, onions, peppers. I was planning on 16 cups of mozzarella cheese, 3 bulbs of sausage and 6 packages each of pepperoni and canadian bacon.
ellen 07/10/12	I don't know what sizes your local bulbs and packages are. I would allow per person: 1 1/2 ounce pepperoni 1 ounce Canadian bacon 1 ounce sausage 1/4 cup sauce 2 ounces cheese 1 ounce of each of the other items, except the spinach, which most of the kids will not eat much of...
Julie 07/24/12	Hi Ellen, I'm hosting a 45th birthday party and I'm making manicotti for 40 people. How many pans/shells should I plan on to feed everyone? I also want to make it the day before and refrigerate it overnight and cook it the day of. I'm also planning on having a garden and caesar salad and either garlic bread or rolls. Light appetizers will be served before and birthday cake and other sweets after.
ellen 07/25/12	Manicotti come in large or small shells, I would do 2 large or 3 smaller shells per person, plus about 10% if you expect seconds or heavy eaters. Roasted vegetables, served room temp, would be a very nice addition to this menu, you would need about 12 pounds.
Jessica 07/26/12	Mimosa's for 80 people Hi Ellen, I will be having about 80 people at my wedding. I would like to serve mimosa's in a fountain but I don't know how much OJ and how much champagne to get. The reception is about 4hours long and most people will not drink the entire time as it is a brunch reception and there will be lots of softs drinks and coffee and deserts after the brunch buffett.
ellen 07/26/12	Expect 2 to 3 mimosas per adult person- in champagne glasses, that is 3 ounces champagne plus 3 ounces juice per person. BE SURE to get pulp-free orange juice! Have an orange juice and ginger ale punch in a bowl for the non-drinkers- about 1 gallon (4 liters) each, oj and chilled ginger ale.
nick 07/26/12	I am planning dinner of 100 people having fried chicken, roast beef, potatoes, green beans, toss salad ,Waldorf salad, dinner rolls and peach cobbler, what quantity of Waldorf salad i should prepare?
ellen 07/26/12	3 gallons would be about right.
carole 07/31/12	hi i am palnning a 50 ht birthday party for my husband this is my menu baby backs ribs chicken fajjtas beef meat balls shrimps green salad patato salad cake roasted white patatoes raosted sweet patatoes can you tell me how much i would need of all so i do not run out really appreciate your help on this thank you so much
ellen 07/31/12	baby backs ribs- 1/2 pound per person, can go higher chicken fajjtas- 1 pound raw boneless per 4 beef meat balls- 1 pound per 5-6 shrimps- 1 pound per 5 for appetizer level, 1 pound per 3 for entree level. Reduce the chicken to 1 pound per 5 if you go entree level on the shrimp green salad- see the plan for 100 page, use appropriate fraction potato salad- see the plan for 100 page, use appropriate fraction cake- 1 9x13 or 2 layer round serves 12. Full sheet or 2 layer half sheet serves 50. roasted white potatoes- 2/3 per person roasted sweet potatoes- 1/2 per person You will have some potatoes left, probably, but you can't get closer You need good rolls (5-6 pounds)and 2 pounds butter
Kristy 08/05/12	Hi for my 30th i am thinking of having a spit roast of pork and lamb... what else would you recommend cooking to go with these meats for so many people?
ellen 08/06/12	Roasted potatoes, white and sweet. Greek village salad, see the salads that hold page. Hummus and pita or pita chips. Roasted marinated veggies, served room temp. Green beans cooked Greek style with tomatoes, onions, and cinnamon. Really good bread. Some kind of apples- fried apples, spiced, etc. Moroccan style mint tea.
Kathy 08/10/12	I am fixing brisket, pulled pork, ribs and chicken for 50 people. I'm not sure how much meat to prepare can you help me out ?
ellen 08/10/12	I would not make 4 meats for 50 people, as you end up making a lot extra to make sure everyone gets their first choice. Skip either the pulled pork or the ribs. Do 1 pound raw brisket per 3 minimum (I usually do 1 pound per 2) PLUS 1 piece of chicken per person (piece, not quarter) PLUS either 1/3 cup pork or 1/2 pound ribs.
Judy 08/16/12	cooking for 150 people When cooking rice for a large group of people (150) You recommended 3 pounds of dry rice for 50 people. Would that be instant or does it all double in portion when adding water? Also do you add broth for flavor?
ellen 08/16/12	If doing this for 150, I would do 12 pounds dry standard or converted, NOT instant, rice. That is 24-30 cups dry, it depends on the rice. I frequently use broth or vegetable juice for all or part of the liquid.
NANCY 08/30/12	Doing a FIRST birthday outside party for 50-60 Menu is: Chicken Skewers/with red pepper on grill potato salad.....(how much do i need?) mac salad........(how much do i need?) beans..(how much do i need?) and just cut up melon, grapes THank you
ellen 08/30/12	Since it is a first birthday, assuming some will be small children, you can do 1/2 the amount for 100 and be fine. See the plan for 100 table and the fruit tray page.
Jennifer 09/12/12	cooking for 50 people Hi I will be cooking rice and peas for 50 people but I'm not sure of the quantity for the peas and rice. This is a Jamaican dish Kind regards Jennifer
Deb 09/12/12	Hi we will be hosting a baby celebration. Both men and children as well as women, around 40 people. Cake, drinks and sweets are no problem. A co- host wants to serve chicken salad, BQ wings, fruit tray and veg. tray. Just doesn't sound that good to me. Other than chili what do you suggest? It begins at 12:30 on a Saturday. No alcohol will be served. I love this site! Thank you for it!
ellen 09/13/12	If a side dish, 4 pounds each, if main, 6 pounds each
ellen 09/13/12	That was for Jennifer. Deb, how about roasted legs or leg quarters cut up, cooked after a dry rub or citrus or BBQ marinade? Wings are pricy and boring. Then relish trays (see my veggie tray page) instead of plain veggie trays, or one of my antipasto veggies or appetizer trays. Really good bread. Or look at the champagne lunch menu and serve a good sparkling punch instead of the champagne.
Karly 09/25/12	I'm having a birthday party for my five year old. I have hot dogs for the kids and I'm making mac and cheese. I'm buying meatballs for the adults for meatball sandwiches, and they can also have mac and cheese. There will be about fourty adults and 30 kids. How many meatballs (they come in 4lb bags with 2 oz meatballs) should I buy, and how much mac and cheese should I make?
ellen 09/26/12	I would make 16 pounds of meatballs and 6-7 pounds dry pasta for the mac and cheese- depends on whether these are heavy eaters and what else you serve...
richard battistessa 09/26/12	Serving chicken and polenta to 180 people. these will be legs, thighs breast. How much per person and best way to serve? This will be a family style Italian dinner.
ellen 09/26/12	Most of the time, this is breasts and leg quarters, and you would do about 90 of each and cut some of the leg quarters apart after cooking. Polenta, 1 pound dry is plenty for 8-9. Buffet would require 3-4 serving lines. How about family style with platters and dishes at the tables?
dan 11/05/12	What do I need for a meat sause pasta for 85 people Thanks, Dan
ellen 11/06/12	Use the spaghetti dinner for 50-60 at the bottom of the spaghetti page and do 1 1/2 times the amounts.
Anita 11/07/12	serving 40-50 adults children get hotdogs for adults meatballs, but what else, please help thank you
ellen 11/07/12	Anita, is this a lunch? Are you serving the meatballs as sandwiches? Do you realize that lots of kids eat meatballs? How many adults and how many kids? Generally, this type sandwich menu would include the sandwiches and condiments and rolls; potato and/or pasta salad; green salad or slaw; possible beans or a bean salad; beverages and dessert. Possibly chips and dips; possible fruit trays (very popular). Some kind of dessert, could be cookies or cobblers for ease. You need to START A NEW THREAD and write back more info.
Meagan 11/08/12	cooking for 40-50 people for a babyshower HI I am having my babyshower soon and I wanna make Italian and I was wondering how much lasagna I should make for 40-50 I also wanna make goolosh,meatballs in sauce,pasta salad,garden salad and possibly macaroni salad and have rolls for the meatballs and italian bread for the lasagna but idk how much will be enough?
ellen 11/09/12	Too many entrees, and pasta and mac salad do not go with this menu. I would make lasagna for 50 using the lasagna guide on the spaghetti page, 10 pounds meatballs in sauce, garden salad using 1/2 the amount on the plan for 100 page, 5 pounds hot bread, maybe a green veg (broccoli) or fruit trays, and dessert.
Kelly Beall 11/13/12	I am preparing manwiches for 50 people this evening. How much ground beef should I prepare?
ellen 11/13/12	14 pounds
Evie 11/15/12	cooking for 60 people I would like to make chicken marsala for a friend's 60th birthday party. There will also be pulled pork, beans, slaw. Thinking also of making stuffed shells or ziti with sauce and salad. Can you give me idea of how much I will need? Thank you.
ellen 11/16/12	Nice size party. This is what I would prepare: 20 pounds raw boneless pork shoulder (28 bone in) 15 pounds raw boneless chicken 5-6 pounds dry beans 2 gallons slaw I would probably do rolls- 9 pounds- rather than pasta, and maybe a rice pilaf for the chicken- 6 pounds dry. If this saves you time, trouble or money, please consider a donation to support this site.
kanthi 11/16/12	I need to know how much quantity to make mixed vegetable curry for my party.
keyshia 11/23/12	I'm preparing spagetti for 40-50 people for a rehearsal dinner I'm having sausage link spagetti with tomato base sauce I am wondering how much ground beef i need how much sauce i need. for a rehearsal dinner
ellen 11/23/12	Kanthi, if this is the only dish, you need about 8 ounces ready to cook vegetable per person.
ellen 11/23/12	Keyshia, go 1/2 way down the spaghetti page to "Meaty Marinara Sauce for 100" and do 1/2. 10 pounds dry spaghetti will leave a bit left over.
Patty 12/05/12	I was asked to cook for abanguet thier buying allthe food for 50 people the menu is turkey ham turkey gravy ham gravy mashed potatos sweet potatos ,. My question is how much should I charge to do this?green beans ,corn, stuffing homade hot rolls
ellen 12/05/12	Patty, you need to post this to the pro chef boards; chef2chef.com cheftalk.com Besides the food, it depends on whether you are dropping off the food, setting up and serving, whether you will be renting serving equipment and much more. Whether it is all you can eat or plated, lots to consider.
Fran 12/22/12	Hello Ellen, I would like to know how many chicken wings for a part of 50 and how much crab meat to make crab cakes for a party of 50. Thanks
ellen 12/22/12	Fran, 1 pound per 2-3 people for appetizers, at least 1 pound per 2, up to 2 pounds for 3 for a main dish. The crab cakes depends on size and whether it is appetizers or entrees. More info, please.
Kyle A 12/26/12	Dear Ellen, I'm a New Year Party for 40, meal will be served from 7:30 to 9:30. We'll have a few dips, but I'm making sausage and peppers, meatballs, ham, roasted red potatos, ziti, and grilled vegetables, with a salad. Do I take your values for the buffet for 100 and multiply by 40% and then divide into how many items I'm having? Or do I take the 40% as the value of what I should prepare. Thanks.
ellen 12/26/12	For the meatballs, sausage and ham, I would do 1 pound meatballs per 5, 1 pound sausage per 5-6 and 1 pound ham per 5. For the potatoes and ziti, I would do about 12 pounds potatoes, and about 3 pounds of pasta (3-4 9x13 pans). Salad and veggies are indeed 40% of the listed amount. Happy New Year.
Anita 01/28/13	Hi Ellen, I was asked to make meatballs for 35-40 people for an evening wine tasting event. Others will be bringing lighter snack items such as cheese and crackers, cookies, etc. Should I still plan on 3 oz. of meatballs per person since it is just munchies? And is there a type of sauce that you would recommend for a wine tasting? Thanks, Anita
ellen 01/29/13	This is a good question. If it is the only meat, use 1 pound per 4. Maybe a mushroom or a Swedish type sauce?
Jane Jackson 02/02/13	cooking for 100 people Hi ellen im doing a 50th birthday party for a friend of chilli meat and potato pie and a veggie lasagne for 100 people could you please tell me the quanaties i would need for each Thanks jane
ellen 02/02/13	Hi, is this a pie of chili with a potato topping? What other sides? Thanks.
Jane Jackson 02/04/13	No its a chilli and a sperate potato and meat pie sides are just red cabbage and garlic bread. Thanks
Jane Jackson 02/04/13	Sorry there is rice as well.
ellen 02/04/13	Jane, this is a tough estimate, the items are so diverse. I would do about: 5 gallons chili 60 servings meat pie 60 servings lasagna, but cut small to make 100 pieces Many people will take some of each. I would add a second veg (corn? Broccoli? Green beans?) so people would not take the lasagna as a veg, which they will do with cabbage as the only other choice. About 22 pounds ready to cook.
Linda 02/20/13	Stand up buffet dinner party for 40. I was thinking of beef burgundy. What are some other non-knife requiring elegant entrees, and what ideas for dessert? This dinner immediately follows a reception elsewhere at which wine, small sandwiches and cookies will be served. I will also be serving wine when people arrive, and through dinner. What, if any, hors d'oeuvres seem appropriate, in this case? Thank you!
ellen 02/20/13	A dessert buffet with an assortment of small cakes, tarts, and bars, possibly shooters of chocolate mousse or another parfait would be lovely. Beef stroganoff, chicken marsala or my orange Dijon wedding chicken with the chicken in bite size pieces; any shrimp dish, but use rice or bowtie pasta (not noodles or spaghetti) for easier stand up eating. Since they will not be hungry when they arrve, how about an assortment small savories; really good olives, maybe a few cornichons, and some interesting nuts- they are available in a wide variety these days. Maybe 2 pounds of nuts, 2 quarts of olives... If this saves you time, trouble, or money, consider a donation to support the site.
Connie 02/20/13	Baby shower Hi Ellen! I am having a baby shower for 70 people. We are serving fried and bourbon chicken, potato salad,macaroni salad, bowtie salad, cole slaw,hot cheesy potatoes, meatball sliders and deviled eggs. There will be veggie and cheese trays and cake for dessert.Having trouble figuring amounts of each needed and would like to know how many portions I can get out of large (19 x 3 3/16) foil pans.
ellen 02/20/13	meatball sliders- 1 per person fried chicken- 1 piece per person bourbon chicken- 1 pound ready per 4-5 people potato salad, 20 pounds of potatoes macaroni salad, bowtie salad, total 5 ponds pasta, you decide on the divide cole slaw, 2 gallons hot cheesy potatoes, see the last recipe on the family festive brunch page deviled eggs, 2 whole eggs per 3 people a 9x13 pan is considered 8-12 servings, larger for entrees, smaller for sides If this saves you time, trouble. or money, please consider a donation to support the site.
Joshua W 04/11/13	I'm looking to cook a full hot meal for 30-40 Women. There are a few Vegitarians and Vegans in the bunch, and they are all very athletic so I need to keep it healthy. It would also need to transported in my car, about a 15 minute trip. Any suggestions?
ellen 04/11/13	This is a nice size group. For 40, an electric roaster or 2 6-8 quart crock pots can do the grain base- there are a lot of crock grain recipes- then how about a vegetarian bean stew or soup: www.ellenskitchen.com/recipebox/stews1.html www.ellenskitchen.com/garden/lemonbalm.html#lensoup And a meat dish of your choosing? Nice salad or relish tray, fruit tray, good dessert. How does that sound?
Georgeanne 04/18/13	I will be serving Chicken Marsala for 50 people. I just need to know how much Chicken I will need for each person. These will be all adults, mostly women. Thank you
ellen 04/18/13	Georgeanne, look at the recipe for 100 for chicken Marsala (link is on the Big Pots page) and do half.
Ambika 04/22/13	cooking for 20 people Hi I am hosting a party for 16-20 people. It's gonna be Indian food-includes 1 appetizer, 3 entrees, rice, rotis and dessert. What tray size should I use? I got a large rectangular rack roaster 16112 in approx. is it too big?
ellen 04/22/13	Ambika, this sounds like a fine menu, but I am not clear what you are using the tray or trays for? Please write back and expand your question.
Ambika 04/22/13	cooking for 16-20 ppl Hi Ellen, I'll be using the trays for serving the aluminium trays for food. I am confused what aluminium foil pan size I should use?
ellen 04/23/13	The trays just need to be large enough to fit the bottom of the pans. Usually, the pans are either what is called half-size, which is about 10x12, or full size which is 12x20. For the party that size, half pans would be usual, except for the rice, which could be a full size pans.
Ashley 04/26/13	cooking for 30-40 people making gaucamole for 30-40 or 45 ppl how much do I need I usually use a mix per 2 avacodos :) Some teenagers, some small kids and some adults
ellen 04/26/13	Suggest you price a case of avocado at the local produce wholesaler, get them a week ahead, put in the fridge if they get ripe a day or two early. This would be delightfully plenty for 40 people- you might even have a couple left for family use. I mix mine with salsa, fresh cilantro. Don't know about mixes. Here is extensive avocado info: www.californiaavocado.com/
Ariella 05/04/13	I will be preparing a vegetarian cold buffet for a wedding with 50 people. I am flying in and am wondering how many days I should give myself to prepare everything (is 3 days enough?). The menu isn't totally decided yet, but there will be things like hummus and other dips, bean salads, maybe quiche or cheese tarts, roasted vegetables, and fresh salads, and lots of local cheeses. Also, any great ideas for a cold veggie entree? My family can help in some regards, such as buying most of the ingredients before I get there...
ellen 05/05/13	3 is plenty if you are somewhere where shopping is not a problem. Assuming you are not responsible for cake/dessert. hummus and other dips, 1/4 cup each dip per person, 1 pound pita chips or pita per 10 bean salads, 1/2 cup per person quiche or cheese tarts, nice, 1 8 inch per 8, cut small roasted vegetables, about 22 pounds ready to serve per 100. How much as purchased, depends on what vegetables- you lose 1/4 with asparagus, very little with potatoes... fresh salads, look at salads that hold on this site lots of local cheeses, 1 pound per 8 you need 2 nice small rolls or 2-3 ounces good bread per person, about 7 pounds of wonderful small rolls or breads. If this saves you time, trouble or money, consider a donation, maybe a dime per person, to support the site.
Belinda 05/13/13	cooking for 85 people I have to cook Lasagna for 85 people without meat, I need an idea for this and it should be also economical. I also have to prepare a stir fry vegetable dish for 26 people which I decided i am using cauliflower, carrots, broccoli, cabbage and pak choy as my main vegetables but I don't know how much of each to buy for 26 servings. I am using 21" x 13" baking pans for the Lasagna. How many pans will I need to use. Thank you in advance.
ellen 05/13/13	The spaghetti page has very detailed information, estimation on amounts for people with lasagna, including sauces, noodles. 4 pans that size. The Alfredo style sauce for 100 would let you have a white sauce, very popular with veggie lasagnas. For the stir fry, as a side dish, you would want about 7 pounds ready to cook veggies. See the practically perfect fried rice recipe for some help on cooking strategies for the veggies. Vegetarian stir sauce, also called mushroom stir fry sauce, would be a very good addition.
Andrea 05/22/13	cooking for 30 people Having a bridle shower and don;t know what to serve or have catered in...the time from one to four o"clock in the afternoon...some people coming in from out of town and love to eat....
ellen 05/22/13	Andrea, budget? All ladies or mixed? Bride have any preferences? Do you have a theme for the arty? More info, please.
Ariella 05/25/13	Thank you very much for your response! I just wanted to clarify for the savoury tarts... did you mean 1 x 8" tart per 8 people or an 18" tart per 8 people? Thanks again for your great info, I will definitely donate!
ellen 05/25/13	One 8" tart per each 8 people. Enjoy.
Tammy nimmons 06/02/13	Hi ellen I'm making a hot buffet sit down meal for 36 for a Christening this saturday. so I'm working on 40. Is this ok or do I need to work on more people? (Big men small women and a few children) I'm making 1) Beef bourguignon and not sure of how much meat? 2) Boild new potatoes not sure how many to cook or how long they will take to boil? I've got the chicken and salmon sorted as they are in portions. 3) but should I make each recipe for 20 people as I can see from you previous comments to people that some take large portions on one thing or a little of each. 4) I'm also not sure of the how many carrots or green beans I need to cook and how long for? Hope you can help andthank you in advance.
ellen 06/02/13	40 should be OK. 1) Beef bourguignon- 12 pounds raw meat I've got the chicken and salmon sorted as they are in portions. This may not be all you need- I plan for everyone to have a salmon portion, should be 3 ounces (7-8 pounds total); the chicken the same, or 1 piece each if bone in. This leaves extra, but everyone gets whatever they want. Boiled new potatoes-16 pounds- several pots, cook same as ever- carrots or green beans- 10 pounds ready to cook, also same as ever.
Maria Kemper 06/09/13	Ellen, I'm planning an outdoor party for 75 guests. I'm hiring a caterer to handle the grilling the menu - hot dogs, hamburgers, brats, chicken and possible salmon. The caterer will include condiments, potato or pasta salad and baked beans. In an effort to keep my costs down I'd like to add to my menu by making some of my own items. I'd like to add a green salad, another pasta or green bean salad and a fruit platter/salad. I just don't know how much of each item to make. Can you provide your recommendation? Thanks in advance. Maria
ellen 06/09/13	Easy, you use 3/4 the amolunt for 100 from my plannung pages. green salad, 3/4 the amount for 100 from the plan for 100 page another pasta or green bean salad- green bean or other antipasto or veggie salad is perfect- 2 gallons fruit platter/salad- use 3/4 the amount for 100 from the fruit tray page
Leslie 06/10/13	Hi there -- planning a surprise party for approx. 40 people. Doing buffet style. Thinking of making: Cranberry/kraut Meatballs 8-inch grilled chicken skewers, all meat Sausage and Peppers Potato Salad Pasta Salad Green Salad How much meat will I need please? Also -- do you know a good way to be able to make the chicken skewers ahead and then serve so they stay warm on buffet table? Want to be able to socialize vs. being stuck on the grill cooking. Thanks, Leslie
ellen 06/10/13	Cranberry/kraut Meatballs- 1 pound per 5 8-inch grilled chicken skewers, all meat- 1 skewer per person, make one and weigh it; but see note below Sausage and Peppers- 1 pound sausage per 5, equal weight vegetables Potato Salad- 2 gallons Pasta Salad-1 1/2 gallons Green Salad- scant 1/2 the amount for 100 on the plan for 100 page Have you considered making chicken legs instead? Look at this recipe- allow 2 legs per person- tasty, no grilling and hold nice and moist. sweettreatsmore.com/2011/08/easy-crock-pot-bbq-chicken-drumsticks/ A fruit tray and good rolls would be very nice with this.
Maria 06/10/13	Ellen, you responded to my question with the following information however I'm not able to locate you "your planning pages" can you point me to the appropriate link. Thanks Maria Easy, you use 3/4 the amolunt for 100 from my plannung pages. green salad, 3/4 the amount for 100 from the plan for 100 page another pasta or green bean salad- green bean or other antipasto or veggie salad is perfect- 2 gallons fruit platter/salad- use 3/4 the amount for 100 from the fruit tray page
ellen 06/10/13	Hit the plan for 100 button at the top of the forum page.
Leslie 06/12/13	Thanks Ellen -- definitely going to have some dinner rolls and like the idea of a fruit tray in addition to the birthday cake. I like the idea of the chicken drumsticks but need to stick with the chicken breast option as many women attending the party are doing the hcg diet so I'm trying to include one item which they can eat without (no fat allowed) blowing their diet, hence the grilled skewer idea. Trying to figure out how to make them earlier in the day and keep them warm AND moist before putting into a chaffing dish. Thought maybe lay a cooling tray in tin pan with a little water in same and cover with saran wrap then foil and keep warm in over until party?
ellen 06/13/13	Hmm. How about just poaching them in broth and serving them in the broth or cold, "en gelee"? It is lovely and unusual. Here is a very fancy prep: www.saveur.com/article/Recipes/Poached-Chicken-with-Tarragon-Gelee
ellen 06/13/13	There is a lovely, simple recipe Chicken breast en gelee Per 12 6 whole chicken breasts 2 cups chicken broth 1 small onion, sliced 2 celery tops 2 bay leaves 1 teaspoon salt 1/4 teaspoon pepper (white if you have it) 1 envelope unflavored gelatin 1 cup nonfat sour cream 1/2 teaspoon tarragon thin slices raw carrots, radish rings, and scallion strips for decoration Debone and skin chicken breasts, next 5 ingredients, simmer until chicken is done. Refrigerateand skim any fat. Take 3/4 cup of the cool broth, dissolve the dry gelatin over low heat. Remove from heat, cool slightly, add another 3/4 cup broth, stir in the sour cream and tarraogn, chill until thickening. Dip the breast pieces, set on a rack on a cookie cheet in the refrigerator. Chill, collect the drippings, rewarm slightly if necessary, final coat the breasts, decorate with flowery shapes of carrot and radish, using scallions for stems and leaves.
Leslie 06/15/13	Thanks for the great ideas Ellen. I think I'm going to do 1/2 of your drumsticks idea, and 1/2 skewers to make prep easier. To clarify, in your msg above you suggested chickem legs, but link is for a drumstick recipe. Did you mean count on 2 drumsticks per person vs. 2 legs? And of could I will be cutting that down in 1/2 now... Thanks! Leslie
ellen 06/15/13	A drumstick is a leg- the larger piece with the leg and thigh together is called a leg quarter.
Susan 06/21/13	Hi, I'm having a graduation party and expect 50-60 people. It will be buffet style with 5 different entries, roasted veggies, a fruit salad and a garden salad. I would also like to order tortellini salad but it's by the pound. How many lbs should I order? Thanks!
ellen 06/21/13	I order 18 pounds tortellini for moderate entree servings for 100. With your menu and sides, 8 pounds would be about right- none left.
Julie 06/25/13	Hi, we are having a first birthday party for my son and expect 45 adults and 10 children (under age 9). We are serving appetizers: pot stickers, raw vegetable tray, a dip with chips. Dinner: hamburgers/cheeseburgers, baked chicken, pasta salad, layered jello, roasted vegetables, and fruit salad. For the children we have hot dogs and mac and cheese along with the other food. The party will last about 2pm-7pm. How many pounds of pasta salad and how many pounds of roasted vegetables should we make? Thank you, this website is great!
ellen 06/26/13	Pasta salad- very easy to make and can be made ahead- many recipes this site- 3 pounds dry pasta. Or 2 gallons bought. Roasted veggies, about 14 pounds ready to cook. Suggest you skip the hotdogs- fewer bun shapes and they are the #1 cause of choking in small children.
Cindy S 07/01/13	Help, I do not want to run out/or eat it all week We are serving 40-50 adults (a work lunch) Menu: Brats burgers potato salad beans coleslaw chips lemonade cupcakes Thanks
ellen 07/01/13	OK, assuming 50, all grown ups.. Brats- 30 burgers-40 See sandwich page for rolls and trimmings potato salad- 2 1/2 gallons beans- 1 1/2 gallons coleslaw- 1 1/2 gallons chips-4 pounds lemonade-5 gallons. Get some lite (about 1/4) if this is the only drink cupcakes- 50 in one kind, 30 each if 2 If this saves you time, trouble, or money, consider a donation, maybe a dime per person, to support the site.
Mark 07/07/13	cooking for 30-35 people I'm planning a good-bye party for a co-worker with a Haitian theme. I'd like to make rice and beans and after reading your entries it appears baking and converted rice on the day is the way to go. What are the amounts, proportions, times and oven temps for the rice. Do you cook the beans with the rice? I'm using canned kidney beans. Also, coconut milk/water, stock, water for the liquid? Thanks so much for your help. This is a great site which I have saved as a favorite,
ellen 07/07/13	I just posted an oven coconut rice recipe which would be a fine choice, but it makes 200 regular servings. Here it is, you would do 1/5 Luau Coconut Rice for 100 Oven-baked Serves 100 generously. This recipe makes a lot of rice, because this is usually served by the plateful. You want jasmine rice and real coconut milk, not lite, not coconut water. Fresh, current crop jasmine rice uses a little less water than older rice. Thai brands, such as Golden Phoenix, are a great choice for the rice, do keep in mind that most international rices are packaged fresh/rough, and really need the rinse below- soak 20 minutes, rinse until the water runs clear, drain thoroughly before proceeding. Some people make it sweetened, choices are in the recipe. 24- 14 ounce cans (10 1/2 quarts) coconut milk 2 gallons water 1/2 cup and 1 teaspoon sugar 2-3 tablespoons salt 37 cups uncooked jasmine rice (that's about 16 pounds) 3-5 cups coconut; usually unsweetened baking coconut, but some people prefer sweetened Coconut note: Some people like to garnish with toasted coconut. Take 1 cup of the coconut, in a frying pan over medium-high heat and stir ("dry fry") until light golden brown. Set aside. Otherwise, put it all in the rice. Preheat the oven to 350 degrees F. Select your large roaster pans, remembering that the rice will more than double in size. Rub oil over the bottom and sides of the roaster pans you will be using, to help prevent sticking. You will also need a tight-fitting lid or foil to cover. Rinse the rice until the water runs clear. You can lightly saute the rice before steaming, but most recipes don't. Combine the coconut milk, water, salt, and sugar and rice. Bring to a boil. Bake covered for about 40 minutes, until rice is tender and fluffy. Then let steam, covered, off the heat, another 10 minutes or so. When fully cooked, traditionally, it is just a bit sticky. Gently fluff (chopsticks, fork) before serving. Stir any floating coconut back into the rice. Taste-test it for salt, adding a little more at a time until desired flavor is achieved. LEFTOVER note; leftover coconut rice makes truly delicious rice pudding, and can also be frozen and reheated. Here are some additions to play around with if you want to jazz up the flavor: chili flakes and grated lime fresh thinly sliced (or minced) garlic, freshly grated ginger, thinly sliced fried shallots, diced roasted red peppers, chopped fresh parsley, a few tablespoons turmeric, (gold color) or lemongrass. Drain and rinse the canned beans, reheat in broth, drain (you can use the broth to make good soup), and stir into the hot rice when you fluff it.. One #10 can would suffice.
Sharon 07/16/13	cooking for 150 people Hi Ellen I have to make butternut soup as a starter for 150 people with cream Please help!! Thanks Help Much Appreciated
ellen 07/16/13	You are talking 25-30 pounds of squash. Here are 4 butternut soup recipes from off site, each very different; pick the one that goes best for you: www.barillafoodservicerecipes.com/orzo-butternut-squash-soup www.kraftfoodservice.com/recipes/butternut-squash-soup-97796.aspx www.campbellfoodservice.com/details.aspx?code=1087 This is actually a frozen product, not from scratch www.hsph.harvard.edu/nutritionsource/butternut-squash-soup/
Pauline 07/18/13	Hi Ellen I have to make lasagne for 60-70 teenagers could you please give me the quantities I would need. I plan to use the jars of dolmio. Thanks for your help
ellen 07/18/13	On the spaghetti page you will see a complete quantity guide for assembling lasagna. For teens, I increase at least 50%, so for 70 teens I would make for 100, and make sure a couple of pans are meatless for the budding vegetarians. If this saves you time, trouble, or money, please make a donation-maybe a dime per person- to support this site.
Nicky 07/25/13	cooking for 200 people I am cooking Spaghetti Bolognese for 200 athletic people, how much mince meat will I need, before adding the onion and tomatoes?
ellen 07/25/13	I do 20-24 pounds per 100- Often, some are vegetarian- maybe do 1/2 recipe of meatless Alfredo style sauce from the spaghetti page.
Grace 07/29/13	cooking for 60 people I am planning to cook the following menu good for 60 heads. May I know the recipes for these. tnx Chicken cordon blue Roast Pork Chopsuey Fish Fillet in Sweet & Sour sauce thank u Grace
Grace 07/29/13	cooking for 60 people I am planning to cook the following menu good for 60 heads. May I know the recipes for these. tnx Chicken cordon blue Roast Pork Chopsuey Fish Fillet in Sweet & Sour sauce thank u Grace
ellen 07/29/13	Grace, this is too many entrees for one meal for 60 people, you want two at most. Decide which you want and write back. You could do something like the chicken and pork with an Asian noodle salad for your salad and a smoked salmon for your appetizer, if you wanted to get all the flavors in one meal.
Sue 08/03/13	I am having a backyard tent wedding reception for 50 on Saturday. I am planning on fried chicken, rigatoni, lunchmeat-cheese tray, rolls, macaroni salad, potato salad, fruit salad, witha chocolate fountain and wedding cake for dessert. question 1 - my daughters are vegetsrian, although i dont think many other folks are, maybe a mac n cheese side dish also, I am ordering the fried chicken and i have to get all 4 pieces, do you think 100 pieces is good? A
sue 08/03/13	trying to correct typos in email and it sent before i was done -- one last question -- it seems weddings usually have a tossed salad, but i was going to skip that, is that appropriate, i will have a big relish tray with lettuce tomatoes, onions etc,,
ellen 08/03/13	I hope you mean NEXT Saturday. 100 pieces of chicken is fine for 50 people with this menu. There is no reason you cannot make one of the pans of rigatoni meat free. Mac and cheese is not a very festive option... There are fine vegetarian meatless options including unchicken nuggets, in both the produce department and the freezer of most large stores. You need bread or rolls, 6 pounds and 2 pounds butter. Relish tray is fine, see classic relish tray for 60 on the veggie tray page. Fruit tray is better than fruit salad, especially with the chocolate fountain. BE SURE TO READ THE CHOCOLATE FOUNTAIN ARTICLE!!!
angela vasquez 08/03/13	I am having a baby shower cooking for 45people and we will be making enchilada and rice beans will cook every thing at my house and we need to transport all the food for 15miles away so we don't get any one sick what do we do heat food here at home or when we get to the party hope you understand
ellen 08/03/13	Do you have oven/kitchen facilities at the party site?
Georgette 08/24/13	Hi we are cooking for a wedding reception with 11 options for food. We have 140 ppl babies and adults. Alcohol will be served. 6P to 11p on a friday dinner will be served around 7:30. We are having half soul food (70) half haitian food(70). Appetizer of fruit. Veggies. Cheese and crackers will be served at 6.menu includes 70 leg quarters halfed. Collared greens. Sweet potatos. Mac n cheese. Corn bread.then we will also have chicken and sauce. Lasagna. Rice and beans. Fried pork. Plantains. Everything will eventually be served in chafing dishes the long shallow type. I need to know how many alluminum foils pans will be needed per dish and how big the pans should be before transported to the chafing dish. TThis way we know how much to cook.cake will later be served.
ellen 08/25/13	Most people will tray some of everything, fortunately these two cuisines are very compatible. You need about three people in the kitchen and about 9 people out front to set up, serve, and clean up this party. None members of the wedding, because they need to be working while the service is going on and the photos are taken. Line them up now. Appetizers Do 2 areas for 140 people. fruit. Veggies. Cheese and crackers Need to add one dip or spread and a punch or lemonade. 70 leg quarters, split, fried pork, 1 pound boneless per 5 chicken and sauce- in Haitian style each 1 pound raw boneless chicken makes 5 servings. Lasagna, do 100 servings, see the spaghetti page, then cut small Collard greens, 30-34 pounds Sweet potatoes, 30 pounds Mac n cheese, 7-8 pounds dry, 1 quart sauce per pound, 1/2 to 1 pound cheese per pound rice and beans, total weight 10 pounds dry, you divide per family taste; some left. Plantains, 1 pound per 4 Cornbread, here is a reliable recipe: www.benekeithfoodservice.com/images/Oklahoma/JuneEmail/Cornbread%20Recipe.pdf I would add a green vegetable or salad with this, see the plan foe 100 page. I suggest dinner level coffee with the cake, see the beverage planning page.
Jo 08/27/13	cooking for 40 people I am cooking for a group of 40 for a family get together. Fried fish,fried chicken leg quarters, jambalya, sweet potato casserole, orential cole slaw,broccoli salad,collards,cornbread,banana pudding,coconut cake,lemon cake.How much of each should I cook? It's a sit down dinner.Thanks!
ellen 08/27/13	This is a lot of entrees for a group of 40. Fried fish, 40 pieces fried chicken leg quarters, do individual pieces, 40 pieces jambalaya, 2 gallons sweet potato casserole, 15 pounds oriental cole slaw, 8 pounds cabbage broccoli salad, 4 pounds collards, 12 pounds ready to cook cornbread, 4 9x13 pans, 1 1/2 pounds butter banana pudding, 3 9x13 coconut cake, 1 whole lemon cake, 1 whole more cake would be OK-
Maria 08/28/13	cooking for 50 people Hello!!!! I am having a sweet 16 for my daughter an I am needing some help :( I am making CHICKEN MARSALA, MASH POTATOES AND GREEN BEANS. Can you please tell me how much ingredients I would need to make this food? Thanks!!
ellen 08/28/13	Do 1/2 the chicken marsala for 100, the link is on the Big Pots page under wedding chicken. 20-25 pounds raw potatoes (depends on how many boys) and 12 pounds ready to cook green beans. Happy birthday, and if this saves you time, trouble, or money, please make a donation to support the site.
Laura 08/29/13	I'm making mac and cheese for 40-50 teens. Will two large baking pans be enough? The recipe is 5lbs. elbow macaroni,10c milk,4lbs cheese,3/4lb butter,3/4c flour,1 tsp salt, 1/2 tsp pepper, 1c bread crumbs. Not sure if I should make a hot veggie dish (broccoli, or mixed veggies), or a salad (green, or carrot, or coleslaw), and two large baking pans with peach cobbler. Will serve bread (French, I think), but I'm not sure how much I need. Does this sound like it will work? I've never done this before.
ellen 08/30/13	Hi Laura, because there is no meat dish, you may want to increase the mac. I would do at least 12-15 pounds, if you might have 50. Not sure if I should make a hot veggie dish (broccoli, or mixed veggies), or a salad (green, or carrot, or coleslaw), I would do both. 12 pounds hot veggie, 1/2 salad for 100 from the plan for 100 page two large baking pans with peach cobbler. bread (French, I think), 8 pounds, 2 pounds butter
Melissa 09/13/13	Oct 5th, backyard wedding reception. buffet for 45 ppl. mostly adults, a few children. Menu: fried and hot wings. Jambalaya, beef brisket. Southern green beans, baked beans, blk bean and cilantro salad, potato salad, cole slaw, and Watergate salad. My question is, the Jambalaya. Cutting the recipe for 100 ppl down to 45...esp the spices!! I must say at this time, this site is amazing!! :)
ellen 09/13/13	For the jambalaya, with all the other entrees/ meats, make 1/3 the amount for 100, and don't even worry about any adjustment on the spices, just 1/3 them. Because they are cut down in multiplying the larger recipe, the jambalaya will already be a little milder than usual when you third the spices. None left.
Melissa 09/14/13	RE: Jambalaya Thank you so much for your quick reply. What a wealth of info on these pages!
lori 09/25/13	surprise birthday roast for hubby with 100 guests Okay, I found your site and hope to seek knowledge from you party planners specifically on food choices. My husband has been ill in the last three years but doing better and it's a good time to celebrate a much belated birthday. I have never planned this big of a party outside of our wedding and want to really have a nice dinner. I have my table settings and glass dinner plates and salad plates. I plan on serving choice of red or white whine and of course tea or Lemonade. I would really like ideas on a main course dish like Beef Bourguignon but not sure if that will be a bit pricey. Thought about pork dish but many folks won't eat pork. Pasta can be messy. Help.
ellen 09/25/13	So great you have something to celebrate! Lori, what about one of my wedding chicken recipes? Light, very tasty, can be made ahead and frozen, then defrosted overnight in the fridge to reheat. The chicken marsala always draws raves. Add a baked rice pilaf, maybe with almonds; steamed whole green beans, asparagus, or broccoli; maybe a plate garnish. Maybe a composed salad such as grape tomatoes with basil and fresh mozzarella, or the Greek village salad on this site, under "salads that hold" which can be made the day before. Use a double sided buffet service line. Hire three reliable local teens to help you set up, and serve while you sit down to dinner with your husband, and clean up. $50-80 each would be fair, depending on 3-4 hours. Plan a spa day for yourself the next day- you will be tired. If you want help with amounts, just post again, but do start a new thread.
Mary Edmonds 10/01/13	cooking for 65-70 college football players Hi the menu is Spagetti,salad, french bread Can you tell me how you figure amounts? espically because they are football players who will have just played a ball game Thanks
Dana 10/07/13	cooking for 70 Hey Ellen, Need your help! I'm cooking for a wedding reception for 70 and need a little help with quantities. I'm serving the following: Beef tenderloin on small rolls Fruit tray Veggie tray with dip Greek chicken skewers with tzatziki Cheese & crackers including a kahlua pecan brown sugar baked Brie Cheese tortellini with Alfredo Bruschetta w/toasted French bread rounds I think the host may be getting some shrimp too The party is from 6-10pm with alcohol. I usually tend to over cook when I do these parties, but would really like to be a little more accurate. Mainly need help with the beef, chicken, pasta & Brie quantities Thanks again for your help!
ellen 10/08/13	cooking for 70 people OK. Use these numbers and refs. Beef tenderloin on small rolls 2 small rolls, per person. 1 pound raw tenderloin per 4 Greek chicken skewers with tzatziki- 1 pound meat per 4, 1 cup tzatziki per 4 Cheese tortellini with Alfredo, 1 pound per 5, 1 quart sauce per 6 (or use 3/4 of my Alfredo style sauce for 100 on the spaghetti page). Fruit tray, do 3/4 of 100 on the fruit tray page Veggie tray with dip- do for 50, or do 1 classic relish tray on the veggie tray page Cheese & crackers including a kahlua pecan brown sugar baked Brie 2 full size Brie, 3 1/2 pounds crackers Bruschetta w/toasted French bread rounds- 1/4 cup spread, 2 ounces bread per person shrimp, this is very popular, you need at least 1 pound per 6- otherwise you will run out. Cocktail sauce, 1 cup per 4-5
Dana 10/08/13	Wow! Thanks so much! I do have one other question, what do you mean by full size brie? I'll definitely check out your alfredo sauce!
ellen 10/08/13	The full size Brie is 10-12 inches across. If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site.
nella 10/16/13	Hi im doing chicken or beef lasanga for a brunch of 60 people.can you tell me how many of each ingredients ill need and what as a side dish?
ellen 10/16/13	See the spaghetti page for total advice on how much of what for your lasagna. You also need to have 1 pan of vegetable lasagna for the non-meat eaters. Usual additions, a salad, Italian bread, about 2 ounces per person, and some kind of veg- broccoli or Italian squash, or roasted vegetables. If this saves you time, trouble, or money, please make a donation, maybe a dime per guest, to support this site. Thanks.
Hedda Batwin 10/24/13	I am planning to make Lasagna for 40 people. Can I prepare the Lasagna 2-3 days in advance? Do I cook it and then refrigerate it in advance or can I assemble it , refrigerate it and cook it the day I serve it?
ellen 10/24/13	You can prepare a day or two ahead, but do not cook till day of. For amounts, see the lasagna table on the spaghetti page.
patrice 10/26/13	Hi Ellen, I'm doing a 2 hr banquet for 40-50 people (adults & teens - men an women) from 7-9pm after a karate tournament. My menu is as follows: Starters: stuffed mushrooms, devil eggs, sandwiches, mini shrimp skewers and green salad Entrees: red beans & rice, gumbo, miniature meatballs, shrimp pasta, chicken & sausage jambalya, fried drumettes Desserts: mini dessert bar including - sweet potato pie, pralines, bread pudding, chocolate dipped strawberries, fruit tart Beverage: sweet tea, unsweetened tea, lemonade How much of each of these items do I need? Thank in advance for your help.
ellen 10/26/13	Hi, Patrice, This is a great idea, I can see you want it to be very nice, and you need to work on the menu- too many entrees for this many people, unless you have 4 people in the kitchen and don't mind having a lot of leftovers. I am assuming 50 people. Also, may I suggest Chuck's gumbo pages for utterly reliable creole and cajun recipes: www.gumbopages.com/food/ Starters: stuffed mushrooms, 2-3 per person, depends on size deviled eggs, 3 dozen eggs to start sandwiches, change to bread or chips and a dip- 3 pounds bread, 3 quarts dip mini shrimp skewers- 2 per person, cocktail sauce, 1 cup per 6 green salad- move to entrees- 1/2 amount for 100 from the plan for 100 page, or consider the 7 layer salad under salads that hold- very traditional Southern and can be made ahead Entrees: gumbo, 3 1/2 gallons red beans, 3 gallons, some left & rice, needed as a side for both, 4 pounds dry long grain miniature meatballs, skip, not needed and off theme shrimp pasta, skip with shrimp skewers chicken & sausage jambalya, about 3 1/2 gallons fried drumettes, skip, not needed and off theme Add French or Italian bread, 6 pounds, 2 pounds butter if not garlicked up If you have vegetarians, you will want to make a separate pot of vegetarian red beans, or they will have no entree... Desserts: mini dessert bar including - sweet potato pie, - do as tarts, 1 per person fruit tart- do 8 inch, cut 8 pieces, do 5 bread pudding- 3 9x13 whiskey, rum or custard sauce- 2 quarts pralines, 1 per person, might wrap and have at places as a take home favor chocolate dipped strawberries, 2 per person Beverage: sweet tea, 4 gallons unsweetened tea, 2 gallons lemonade, 2 gallons If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thanks.
Myriam 10/29/13	hi , we are throwing a party with about 50 people. and we are making mini hot dogs and mini burgers. how many hot dogs and burgers do i have to make each ? (there will be other food and veggies available at the party) Thank you !
ellen 10/29/13	If these are the only meats, allow 3 sliders and 2 mini dogs per person.
lani 11/13/13	cooking for-50 people hi i am cooking for 50 people i would like to know the quantities to buy: Rice Chicken (stewed and roasted) Beef Green salad (Lettuce,cucumber,celery,apple, raising etc Dressing potatoes
lani 11/13/13	please give the quantities in Kilograms thanx
ellen 11/13/13	Lani, these are the quantities if you are serving both at the same meal. It is very different if it is different meals. You need to use one of the online converters to do the pounds to kilogram conversion. Chicken (stewed and roasted)- use the plan for 100 table, do 1/4 the amount, how much depends on what piece of chicken Beef-18 pounds beef stew meat Green salad (Lettuce,cucumber,celery,apple, raisins, etc Dressing use 1/2 the amounts for 100 in plan for 100 potatoes 15 pounds Rice 5 pounds
Ann 11/19/13	How many chicken breast will I need for chicken Marsala for 50 people?
ellen 11/19/13	Look at the recipe for chicken marsala for 100 in the Big Pots section, and use 1/2.
Benny 11/29/13	cooking for 60 people Hi Ellen, I am hosting a Christmas knife club christmas dinner buffet. menu Ham Turkey Dressing & gravy mashed potato sweet potato green beens cole slaw cranberry salad rolls my question is how many 9x13 pans of side dishes should i fix please help Thanks so much Benny
ellen 11/29/13	Hi, Benny, This counts as 2/3 of 100 for plenty, maybe a bit left over. See the article on shopping for large turkey dinners in the holiday cooking section at the top of Big Pots. Take a look, then you can post it if you like me to review it- but you may not need to. Do start a new thread, so I can find it for you.
Kimberly 12/02/13	Cooking for 80 people (including children) Hello, I am having a Family Membership Christmas Party. I am furnishing smoked hams, bowtie pasta with tomato sauce and a garden salad. Others will be bringing side dishes and desserts 1. How many hams do I buy, four? 2. How many chafing pans of prepared pasta do I need? 3. How much pasta & sauce do I buy to cook? 4. How much salad do I buy? Please help! Thank you
ellen 12/02/13	Since there are some kids, just count this as 3/4 of 100. 1. How many hams do I buy, four? You need 38 pounds boneless 2. How many chafing pans of prepared pasta do I need? 3-4, see amounts below. 3. How much pasta & sauce do I buy to cook? 1 pound pasta per 8 (10 pounds), about 1 quart sauce per pound 4. How much salad do I buy? Use the plan for 100 page, 3/4 the amount for 100. If this saves you time, trouble, or money, please make a donation, maybe a dime per guest, to support this site. Thanks.
Jill 12/08/13	I am hosting our families Christmas party for 40 plus people and I am in charge of the meats. I would like to make roast beef and a thinly sliced turkey breast with gravy, but can not find recipes to feed that many people and not sure what would be the best type of meat for these items. Thank you!
ellen 12/08/13	A pot roasted beef, made with a rolled whole chuck, would be a good choice, you would need at least 16 pounds raw. For the turkey breast, you would add 10-12 pounds raw boneless.
Andrea 12/31/13	I would like your opinion for a February wedding for 50. The menu is; pumpkin soup, herb flatbread, roasted vegetables, salmon & salad. Main dish is Salmon--how much raw fish (they will be whole side filets)? Roasted root vegetables--a combo of potatos, beets and parsnips. How may pounds? THANKS! Your site has been really helpful.
Cheryl 01/06/14	I am doing a luncheon for 50 men. My plan is Italian. Salad, garlic bread and 3 entrees. Cheese manicotti, baked tortalini in meat sauce, and pasta with roasted vegetables and grilled chicken. For dessert I am going to buy mini cheese cakes and cream puffs and table scape with fresh fruit. Do you think 1 hotel size pan of each entrée will be enough? I plan to do the manicotti and the tortalini the day before and just reheat them. I am also planning on doing this myself.
Karen 01/16/14	Hi Ellen, I'm doing a reception for approx. 50 to 60 people. I'm cooking chicken cacciatore and 3 to 4 appetizers to start. The reception is at the groom's home & my concern how much can I prepare in advance. Using boneless/skinless breasts, what's the best way to pre-cook & then reheat on the day of the wedding?
ellen 01/17/14	Andrea, use the plan for 100 fish section for your fish weight. Allow 1 pound raw root veg per 2 and throw in a few extra potatoes.
ellen 01/17/14	Cheryl, 1 deep hotel pan makes about 20-24 servings Salad, 1/2 amount for 100 from plan for 100 page garlic bread, at least 7 pounds 3 entrees. Cheese manicotti, baked tortalini in meat sauce, and pasta with roasted vegetables and grilled chicken. Do you think 1 hotel size pan of each entrée will be enough? Right amount, but something will run out and something will be left over- with 3 entrees and 50 people it is almost impossible o come out even. Put the chicken dish first on the line, tortalini next (be sure the pan is full, red and meaty will appeal), manicotti last. mini cheese cakes- 1 per person plus 10% cream puffs- full size, 35-40, mini, 60 Add dinner level coffee see beverage page table scape with fresh fruit. See fruit tray page for help with amounts. I plan to do the manicotti and the tortalini the day before and just reheat them. I wouldn't. Prep entirely day before but bake day of; pasta does not reheat very well.
ellen 01/17/14	Karen, why are you using boneless, skinless breast? Anyway, brine the breasts and follow the prep and reheating instructions in the orange dijon wedding chicken recipe on big pots, subbing your tomato sauce for the dijon sauce.
Karen 01/21/14	Hi Ellen, I normally make my cacciatore with bone in chicken breasts, thighs etc. I was told, however, that in serving a big group like this, the boneless/skinless is easier and more elegant. Any wedding that I've ever been to, the chicken was always boneless/skinless. That it's easier to get the pieces in a more uniform size, etc. If there's a way I can make my cacciatore with bone in pieces, please share, I'd much rather make it that way. Thanks so much for your help.
ellen 01/21/14	Hi, Karen, OK boneless, skinless is sensible for weddings. Maybe add boneless, skinless thighs also? And maybe stir in some chicken stock to make up for the bones.
gladys 01/25/14	cooking for 60 adults and 10 children Hello ma'm please help me How many kilos of each should we cook for aboves count.. This is lunch time mostly asian guests and its served with rice & sodas.. 1. Fried chicken 2. Squid with sauce 3. Shrimp 4. Grilled pork 5. Grilled fish Thanks..Hoping to hear from you.. Gladys
Amy 01/25/14	Hi Elle, My daughter and I are hosting a baby shower for her sister ( my 2nd daughter). The guest list is approx 50 adults and approx. 20 kids. We are trying to think of something that will be easy and able to be made ahead since we will also be setting up the tables, chairs, decorating etc. We have discussed having a soup and bread but not kid friendly. Sloppy joes and Mac and cheese in serve yourself crock pots. (Not real classy). Then thinking pans of lasagna, French bread and a salad. What is your thoughts? Thank you for your help!!
ellen 01/26/14	Hi, Gladys, Asian gatherings eat about 10% less than I show on my lists, for where you use the lists. I would count this as 2/3 of 100. 1. Fried chicken- 1 piece per person 2. Squid with sauce- 1/4 cup 3. Shrimp- 1 pound per 5 4. Grilled pork- 1 pound per 5 5. Grilled fish- 1 pound per 5 fillets
ellen 01/26/14	Hi, Amy, Why not do a taco bar/ fiesta? Most made ahead and set up, you can add chips for nachos or taco salad. There is great info on the taco bar page, and kids love tacos. If you don't like that idea, write back- start a new thread.
Allyson 01/28/14	cooking for 50+ people Hi Ellen, I am doing a dinner of lasagna, salad and bread. 50 people have RSVPed buy more may come. How many people should I plan for and how many trays of lasagna will I need?
rose 01/30/14	ime making beef potatoe hash with carrots and onions how much cubed beef will I need and how much rolled pastry
ellen 01/31/14	Rose, not sure how many people and if you are making hash or pot pie? Anyway, no more than 4 ounces beef per person, 1 pound potato per 3, 1 pound onion per 6-8, approx the same carrot, and you need broth or gravy. It takes about 3 pounds of dough to cover a very large pan... By the way, if this saves you time, trouble, or money, please consider a donation, maybe a dime per guest, to support the site. Thanks.
ellen 01/31/14	Allyson, On the spaghetti page there is a lasagna planning chart, that tells how many trays of a single type you need for various numbers of people. A host usually expects that 85% of the invited will appear. If you are planning 2 kinds of lasagna, you need more: make about 2/3 of 1 and 1/2 of the other. Yes, that is more than 100%, but with 2 choices, people take more and you don't want to run out of the choice. usually, the larger amount is the traditional red. Even if you are making only one kind, make at least 1 pan meatless in case of vegetarians. If this saves you time, trouble, or money, please consider a donation, maybe a dime per guest, to support the site. Thanks.
Brenda 02/04/14	I have to prepare mac & cheese for 90 people and was wondering how many large trays you think I should prepare. Aside from the mac & cheese we will be serving a salad and there will be a hot dog cart. Please let me know what you think!
ellen 02/04/14	If this is the main course, you want 10-12 pounds dry pasta. If self serve, big eaters or seconds, allow the larger amount.
Patricia 02/12/14	cooking bake ziti for 50 people how many aluminum pan's will I need? Thanks
ellen 02/12/14	It depends on the size and shape of the pans; what you need is 6-8 pounds dry pasta if it is a side dish and 8-10 if it is a main dish.
Brenda Loving 02/21/14	I am making rice pilaf for 50 people could I use instant rice? and how much of it could I use?
Mary 02/24/14	I have been asked to organize in a couple of weeks to feed 40 homeless men at a church shelter. They get an over abundance of lasagna and noodles. Was thinking of doing a lemon chicken not basted in flour and cutting them up in bite size and serving over rice with the sauce including carrots and/or onions. How much chicken (lbs.) or breasts would I need to make enough? How much rice? We would add plain green salad, fruit on the side (separately )and a brownie. Should I add rolls. What would you suggest if anything else.
ellen 02/24/14	Chicken leg quarters are inexpensive- an 8 pound bag has 9-10- and make a very generous appearance as a portion on the plate. Gravy about 1 cup per 3. Rice, you would do about 3 1/2 pounds dry- the baked rice pilaf in the recipe box on this site is a great choice- glazed carrots about 10 pounds- Green salad, just less than 1/2 the amount for 100 on the plan for 100 page. Generous 1/2 cup portion of fruit (see fruit tray page for help on amounts). Nice big brownie, but consider no nuts, as for some that is a tooth problem. Definitely add a fat crusty roll (I allow 1 1/2 per person so hungry folks can have 2- 2 pounds butter. Or hot biscuits or cornbread... For ideas on additions, please read through the article here: ellenskitchen.com/turkey/turkintro.html
Melissa 03/20/14	Hi Ellen - Your site is so helpful! I'm cooking for 40-50 people for an 80th Birthday party, Alcohol will be served, and there are a few kids, mostly adults. I'd like to err on the side of more than less, and based your advices I'm considering the following quantities: Parmesan Crusted Chicken - ~53 boneless breasts Butternut Squash Lasagna - 2 Full Chafing Dishes Scalloped Sweet Potatoes - 1 Full Chafing dish? or ~22lbs raw Caesar Salad - halving your qtys for 100 ppl The above will be served after a variety of appetizers and dips. I was planning to prep the lasagna and potatoes the day before, baking both of them the morning of while the chicken is prepped. I will bake the chicken onsite, and keep the sides warm in chafing dishes. Can you tell me if my planning is off in any way? Also, when baking full chafing pans of raw boneless/skinless chicken, what temp/time should I allow for? Thanks so much! I am hoping to make a donation to your site closer to the event date, you are a fantastic resource.
ellen 03/20/14	This looks great! You don't need more of anything, and may have some lasagna left. The temp is just the same as any other pan, but I would suggest you bake them on cookie sheets and transfer- more crispy! Or look at the chicken marsala recipe in my wedding chicken section- delicious and can be made ahead.
Lesley 03/27/14	cooking for 65-70 people Hi Ellen I am planning a 50th birthday party. I'm cooking curry and rice for 70 people how much filleted chicken would I need? Lesley
ellen 03/27/14	If this is the only entree, and it is one of the chicken and sauce curries with no added chunks of veggies, etc, about 1 pound boneless (2 pounds bone in) for each 3 people for large, party-size servings.
Chelsea 04/13/14	Hi there! I just came across your site, it seems very helpful. I am having my baby girl's 1st bday party in a couple of weeks and I am stuck on what to make. My hubby wants to do skewers to make it easy since I will be making all the desserts as well-and we will be busy coordinating activities for some of the older kids coming. I was wondering how much meat (chicken and beef) I would need for about 40 people? Also, what is the best cut of beef to use? I am assuming chicken breast would be the best part of the chicken? Is it ok to skewer and marinate the meat the night before and then just grill when the party starts? I am so clueless as to what I should be doing, I am kind of in over my head! Help if you can please! Thank you!
ellen 04/13/14	Chelsea, skewers are delicious, but they have to be cooked during the party, which means one of you will be cooking instead of partying. Some options would include the make ahead wedding chickens in Big Pots, such as chicken Marsala or Orange Dijon chicken with a rice pilaf and salad; a fancy stew such as the Greek stifados in the recipe box, with a rice pilaf and salad; or a pasta casserole such as the sausage mozzarella bake on the spahetti page (you would do 1/3 that recipe). Or look at the champagne lunch in the buttons at the top of the cook talk page- it is for 25, so you would do 1 1/2 to 2 times the amounts for 40 plus people. You can look these over and write back, and do start a new thread using the box at the top of cook talk.
Marsha 04/18/14	Hi Ellen, I have been ask to bring mac n cheese for Easter dinner. Between 35-40 people. How much should I take?
carol 04/28/14	cooking fo0r 200 people Hi Ellen! I am cooking crusted parmesan chicken using the mayonaise. Can I do the preperation ahead of time (2 days) and bake it before the wedding?
ellen 04/28/14	Conditional yes. You must keep it chilled except for the brief moment of prep, up until you actually cook it.
Cathy 05/01/14	cooking for 50-60 people I'm hosting a wedding barbecue for my daughter. Were having burgers, hot dogs, meatballs, sausage and peppers, mac and potato salad, green salad and baked ziti. How much of each should I make? Thank You
ellen 05/01/14	First, two things- you need 5-6 people to set up, serve and clean up, and they should not be folks in the wedding party, as they will need to work during the service. Then, I strongly suggest that you have some food ready as an appetizer table when the guests begin to arrive, while the pictures are being taken. 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 finish grilling and 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 (see the fruit tray page), which would be nice with this menu; a cheese tray and an attractive dip or spread with crackers; 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. burgers, see note below hot dogs, consider bun size Polish sausages, tastier meatballs, sausage and peppers, You might consider skipping the burgers and just going with the other 3 items, then this could all be done ahead (hot dogs vertical in the crock pot)and no grilling at the dinner site. Buns per the count of hot dogs, and then 1 4" baguette or roll per person mac and potato salad, total 4 gallons, maybe 1 1/2 mac & 2 1/2 potato green salad, do 2/3 the amount for 100 on the plan for 100 page baked ziti, 6 pounds dry pasta, 3 cups to 1 quart sauce per pound If this saves you time, trouble, or money, please make a donation,maybe a dime or quarter per guest, to support this site. Thanks.
Jan 05/08/14	We are doing our own food for our wedding reception of 110 people. We will have Lasagna, macaroni and cheese and turkey pie as main dishes. For appetizers we will have cheese and crackers, spring rolls and veggie trays. Also, green salad and Greek salad, deli platters and finger sandwiches. For dessert we are having wedding cake, cookies, brownies and an ice cream sundae bar. My biggest concern is how many servings do I need of each of the three main dishes. Is there some rule of thumb for figuring out portions in this kind of buffet? Any help would be most appreciated! Jan
ellen 05/08/14	Hi, Jan, You have confused me with the deli platters and finger sandwiches, rather an unusual addition for this menu. I need to know how much of these two you will have in order to estimate the entrees. In addition, be aware that most people will treat the mac as a side dish. Write back.
Jan 05/09/14	Hi Ellen, We were thinking along that lines of a hot and cold buffer, so we included finger sandwiches and deli platter or sandwiches. I can't decide whether to let them make their own sandwich or have them pre-made. I we make them ahead of time we are planning on having 4 dozen each tuna, chicken and ham salad finger sandwiches. 4 dozen ham and cheese sandwiches on snowflake rolls and 4 dozen turkey and cheese on croissant rolls. Also wondering if I should add a tray of steamed mixed vegetables to the list? We are shopping this weekend for the wedding on the 18th. It's coming fast! Thanks for your advice!! It's so great to get a personal response! Jan
ellen 05/10/14	Lasagna, 60 servings; the frozen party size are about 8 servings per pan turkey pie, 60 servings macaroni and cheese, 60 servings Consider a complete skip on the sandwiches; self assembled, they slow the lines terrible, and pre made they are fidgetty and hard to keep fresh. Add 2 small crusty rolls per person, 3 pounds butter, yes on the veggies. cheese, 8 pounds crackers, 6 pounds You could add some sliced sausage or deli meat here, 1 ounce per person spring rolls, 2-3 per person, 1 cup dip per 8 veggie trays- consider fruit trays instead, prettier, more popular, and you already have 2 salads green salad, do for 50, see plan for 100 page Greek salad, do for 60, see Greek Village salad under salads that hold, link n the Big Pots page wedding cake, cookies, 2 per person brownies, 120, some without nuts ice cream sundae bar, see the complete sundae bar info on this site. Do for 100 If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site. Thanks.
Nancy 05/11/14	Hi Ellen. I'm hosting a graduation party from 3-6pm for approx. 75 people, mostly teen girls and both m/f adults. I'm making 180 meatballs and 100 fruit kabobs and plan to order large deli trays that serve 26-30 of the following: veg tray, relish tray, chicken nugget tray, spinach dip/bread and one box(36)single serve chip bags. Do you think I should add another tray of finger sandwiches and do I need to have servings for 75 of each item? Also, I'm having cupcakes made, should I plan of 75 or less? I always have way to much food and don't want to make that mistake again. Thank you so much!
ellen 05/12/14	If I were adding one more thing (and I would), it would be a second, different dip/bread or cheese/bread tray, or even something like pizza or pizza bites (1 slice or 2-3 bites per person). Also, is there a reason for the single box of chips? These keep, and teens sometimes eat a lot of them. For the cupcakes, single flavor, yes definitely 1 per person- I usually add a few more. If this saves you time, trouble, or money, please make a donation, maybe a dime per guest, to support this site. Thanks.
Nancy 05/13/14	I thought the chip bags came 72 to a box but its 36 so I will need two. Per daughters request in place of the nuggets I'm ordering 180 wings. I'll also add another item like you suggested probably a sub platter to make the other daughter happy (its a joint party and graduates high school and one college) and a cheese/cracker tray. My big question that's worrying me is do you feel I need 2 trays of each item? Thank you so much for your help I'll gladly make a donation.
ellen 05/13/14	2 on the wings for sure, and 2 on the spinach dip. The veggies and relishes are OK with 1- if you run out, nobody cares much. Cheese, you could make the platter yourself, about 7 pounds, 4-5 crackers; but the sub trays would be a greast choice. They have 15 pieces per, you would do 3-4, or 1 6 footer.
earl 05/14/14	cooking for 100-123 people i need to find a meal to cook for 100 people and two side dishes really need help on what to cook
Elisheba 05/15/14	Hi Ellen, I'm so glad I found this website! I'm cooking rice as a side dish for approx. 50 people. I will also be serving black beans. How much of each should I make??
ellen 05/16/14	4 pounds dry of each as a side dish for 50.
Somer A 05/17/14	cooking for 40 Hi Ellen, I'm making lunch for 40 people (high school graduation) and I'm serving chicken enchiladas, rice, refried beans, corn chips and guac. How much do I prepare of each?
ellen 05/18/14	chicken enchiladas- 3 per person, plus 1 dish cheese enchiladas for any non-meat eaters rice, about 4 pounds dry refried beans, 2 #10 cans or about 4 pounds dry beans corn chips- 4-5 pounds guac.- people LOVE this- about 8 pounds Add 2 quarts of salsas, at least one mild, add salsa as dip add fruit tray, see the fruit tray page
lakeshia 05/19/14	cooking for 50-60 people So glad I found your website! I am having a Anniversary party. Adults only, alcohol will be served, its 5 hours. The menu is meatballs, olive and cheese tray, chicken salad, sandwich tray, fruit tray,hot wings and bbq wings. The question is how much do I prepare for 100 people, its a variety of food. I need help! Thank You in Advance, Lakeshia
ellen 05/22/14	Hello, Lakeshia, If you are doing 5 hours, I want to suggest a few tweaks, the first being that you serve 2 different rounds of food, not all at once. The second being that you need to add a dessert course and some additional food items, since people will need a full meal's worth of food. As the starters; meatballs, olive and cheese tray, fruit tray, Add some kind of chips and As the meal:s sandwich tray, hot wings bbq wings Add a starchy salad (potato or pasta) or somethin like smashed tiny p Add an interesting other cold veg type thing- 3 bean, corn salsa, texas caviar, slaw or broccoli slaw, etc If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site.
ellen 05/22/14	ARGH, THE CAT JUMPED ON THE KEYBOARD BEFORE i WAS DONE! meatballs, about 12 pounds, 3-4 quarts sauce (thin takes less than thick) olive and pickles, about a gallon- see the veggie tray page for other relish tray ideas cheese tray, 8-11 pounds, some can be logs or spreads crackers, 6 pounds (8 if no chips) fruit tray, use the fruit tray page. 1/2 the deluxe tray for 100 plus a few extra quarts of strawberries would be plenty Add some kind of chips and dips, about about 8 pounds of chips and 8 pints of salsa or other dips As the meal, about 2 hours in: chicken salad- 1 1/2 gallons mini rolls or croissant, 120 sandwich tray, usually if subs, this is 15 pieces per tray, serves about 10 people with other items- hot wings bbq wings Wings are very expensive now, they cost more than breasts on sale; consider doing legs instead, about 150. Otherwise, you will need at least 35 pounds of wing pieces Add a starchy salad (potato or pasta) or something like smashed tiny red potatoes- 1 pound per 3- start with 35 pounds of potatoes or 6 pounds of pasta Add an interesting other cold veg type thing- 3 bean, corn salsa, texas caviar, slaw or broccoli slaw, etc, 2 1/2 gallons For desserts, see the dessert buffet or other choices on the dessert planning page. A full sheet cake, or a two layer half sheet, is 50-60 servings.
Kutrina 05/25/14	cooking for 250 Hi Ellen first let me thank you for the advise on the marsala chicken recipe for my 50th birthday party, it's coming in 3weeks, i just wanted to know how far in advance can i prepare it before the day, i want to have string beans and mac & cheese is there or should there be another side dish?, also i have family and friends that want to help buy cooking meatballs/pasta salad/devil eggs/curry chicken with rice, should i add this to the menu? thnx is advance
ellen 05/25/14	You can make and freeze the chicken a month ahead. string beans- 60 pounds ready to cook mac & cheese- 25 pounds pasta and 1 quart sauce per pound, 1/2 to 1 pound cheese per pound You could do a rice pilaf instead, 20 pounds dry rice
Ann James 05/28/14	cooking for 80. People HI ELLEN I AM COOKING FOR ABOUT 90 people and I am serving cold meats and salad, I also want to do some savoury rice dishes and potato salad how much will I need and do you have any real simple recipes? I have never done anything like this before so please help. Thank you X
ernie 05/28/14	I am looking for a huge pan that is used to make rice and beans and red rice for a family reunion. It is my wife's family from P.R. they leave the rice on the stove all day. Do you know where I can get a huge pot?
ellen 05/29/14	Buy this at a restaurant supply store, but be prepared for a mild heart attack over the price. Some rental services do rent these, if you just need it for a single occasion.
Big Ed 06/12/14	Hi Ellen I'm catering a party for approx 50 people. Menu is chicken marsala, parsley potatoes, green beans, cold salads. My question is about the chicken marsala. Would you cook it ahead of time and reheat for the party or would you cook it right before the party and keep it hot? I'm serving in chaffing dishes at a remote location, not near the kitchen I'm preparing the food. I'm thinking approx 30 lbs of chicken. Thank You Ed
ellen 06/12/14	See the recipe and instructions for chicken Marsala for 100 on this site, do 1/2, plus a bit more if you think it will be over 50.
sue 06/13/14	Hi Ellen, I am cooking for the first time for 70 plus people... having taco bar, meat balls, whole wings, pasta salad, green salad and cupcakes. THough about deviled eggs. How much of each do i need. feeling overwhelmed. thanks
ellen 06/14/14	Sue, 70 people OK, deep breaths, you can do this. It's a slightly weird menu, but here is what I would do: taco bar, use taco bar page, do for 50 meat balls, 12 pounds plus 4 quarts sauce whole wings, legs are a MUCH better buy and easier eating, 2 of either per person pasta salad, 5 pounds dry pasta plus add ins, many recipes this site green salad, use plan for 100 page, do 3/4 cupcakes, one flavor, 1 per person plus 10%, about 85. 2 flavors, 48 each deviled eggs, 1 dozen whole eggs per 15-18 people. If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site.
Molly 06/18/14	Rehearsal dinner for my sister's wedding! Expecting 50, how many vegetables should we prepare? We are thinking cooked vegetables (carrots, zucchini, summer squash, green peppers, bell peppers, red onion, mushrooms, broccoli, sugar snap peas) Thank you!
ellen 06/19/14	14 pounds ready to cook will probably leave a few left over.
Carol 07/10/14	Hi. We are having a college graduation party for 40 adults. It will start at 2 PM and will be held outdoors. This is our menu so far. Mexican layered dip with nacho chips Potato chips and onion dip Veggie platter and ranch dip Cheese owl and crackers Meatballs in crockpot Baked ziti Pulled BBQ chicken sandwiches Potato salad Garden salad I am worried that I may not have enough main dishes and wonder what you think. Thank you for your help.
ellen 07/10/14	You are doing fine. Get really good rolls that can be enjoyed by the meatball and ziti eaters as well as the chicken eaters. Maybe add a gallon of fruit salad or 3 bean salad or some such to the salad bar. Did you want estimates on the quantities?
Carol 07/10/14	wow! You really answered me. Thank you so very very much. I just found your site today. I didn't post the desserts which are cupcakes, cookies, brownies and fruit salad. I did just buy sausage, peppers and onions. I plan to get rolls for the meatballs and pulled chicken, but will also get some for the ziti eaters. The bean salad you suggested is a good idea that I think I will do. I would love estimates on quantities. Thank you again!
John 07/10/14	Hi Ellen, My wife and I am planning a luncheon Christening party at the end of July. The total number of guests is still to be determined, but will likely be between 50 and 100. We will be serving passed hors d'oeuvres then three main entrees (beef skewers, salmon and chicken Cobb salad) along with hot dogs and hamburgers for kids who'd prefer that. We are trying to figure out the quantities of the food. We have been trying tip figure out your advice from your earlier posts but are not sure we are reading them right. Assuming we have 50 guests (and also assuming they eat average quantities) do you recommend that we make 50 serving sizes of each entree (not including the hot dogs and hamburgers) even though there will be multiple entree choices or is there some sort of discount factor we should be applying (ie combined, 75 servings). Also, in this situation, how many hotdogs and hamburgers would you buy (assuming there were 25kids). Thank you!!
ellen 07/11/14	John, I need to know what the h.d's are and what the rest of the menu is. Would you consider a chilled, poached salmon for this summer party? Easier fix and holds better than cooked. Write back, you could start a new thread.
ellen 07/11/14	cooking for 40 adults Hi,Carol, Yes it is a real person here in the kitchen, and I try to answer everything within a few days- sometimes my real world job or family takes over- but glad to help. Mexican layered dip with nacho chips- recipe on this site, scale to your size crowd, I would do 2: www.ellenskitchen.com/bigpots/appetiz3.html Potato chips and onion dip- 3 pounds chips, 3 pints dip Veggie platter and ranch dip- use the veggie tray page Cheese owl and crackers, if this is the one made with slices, you want 1 slice per person, 2 pounds crackers Meatballs in crockpot- 10-12 pounds, 3-4 quarts sauce Baked ziti- 4 pounds dry pasta, 1 quart sauce per pound Pulled BBQ chicken sandwiches- 1 pound each 6 people Allow 1 1/2 rolls per person, 2 if smallish Potato salad- 2 gallons, maybe some left Garden salad- do 2/5 the amount of any salad for 100 on the plan for 100 page, adding a bit more fancy addition- about a gallon If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thanks.
emily 07/23/14	Hello Carol, I am planning a fundraiser for around 40 people and we are serving a grits bar, buffet style. We will have hearty toppings such as pork and shrimp. we will also have side salad. How many pounds of grits should I plan on making? Thanks!
Dorothy 07/30/14	Wedding reception will consist of lasagna, garlic bread and pasta/ceasar salad....how much lasagna pans of 9x13 pans of lasagna should i make for 65 people and wedding cake to serve afterward
ellen 07/30/14	Hi, Emily, ellen here- 1 pound of regular grits cooks up to 8 cups. If you cooked 5 pounds you would have some left.
ellen 07/30/14	Hi Dorothy, You are planning to serve pasta salad with lasagna? How about roasted veggies instead? Also, you need to plan an appetizer table 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, 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. I only count on a 9x13 lasagna serving 6 since they are rather shallow. Guidelines for planning amounts for lasagna are on the spaghetti page. At least 9 pounds of bread. A full sheet cake or a 2 layer half sheet cuts 60 pieces. A regular 2 layer cake serves 12. See the buffet planning page for help on dessert amounts and the beverage planning page for help on beverages.
ellen 07/30/14	Grits You might enjoy this grits story: forums.foodservice.com/index.cfm?FSF_action=view_thread&FSF_UI_tab=forum&FSF_ID=18939
Chris 07/31/14	Hi Ellen, I am planning a 25th Anniversary Party for +-40 people and was wondering if the amount of food will be enough. I have listed the food and quantities below. 12 Servings of Guacamole 24 Servings of Artichoke- Spinach Dip 16 Servings of Avocado, Mango, Tomato Salsa 16 Servings of Three Layer Dip 40 Servings of Cocktail Meatballs 36 Servings of Brown Sugar Smokies 36 Servings of Chicken Tenders About 200 Mozzarella Sticks 96 Petite Quiche 1 Dark Chocolate Pudding Cake 1 large Trifle 60 small Sugar Cookies This also includes other things like chips and what-not. Those have already been bought- there should be more than enough.
ellen 07/31/14	I need to know what time the party starts and how long it lasts- this affects the amount of food. Please write back.
Chris 07/31/14	4 PM- Probably an hour to an hour and a half
ellen 07/31/14	What is a little tricky about a 4 pm start time is, some of the people will want to "eat supper" from the selections. The other thing is, it is much better to have enough for everyone of fewer selections; if you have small amounts of many, what people remember is, what they didn't get. Human nature.: So, for about 40 people, this is what I would do 12 Servings of Guacamole- at least 6 cups 24 Servings of Artichoke- Spinach Dip- 5 cups 3 pounds bread bites 16 Servings of Avocado, Mango, Tomato Salsa- at least 4 cups 16 Servings of Three Layer Dip-at least 32 40 Servings of Cocktail Meatballs- at least 4 pounds 36 Servings of Brown Sugar Smokies Skip one- 2 meats is plenty 36 Servings of Chicken Tenders-OK, all gone About 200 Mozzarella Sticks-80 96 Petite Quiche-OK 1 Dark Chocolate Pudding Cake 1 large Trifle I would plan a half sheet cake, or 2 pudding cakes, 1 cake is only 12 servings 60 small Sugar Cookies- 80 Dinner/reception level coffee is on the beverage planning page. If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thanks.
Nicole 08/07/14	cooking for 55 people Hi I'm cooking for my wedding and I want to make zeti with meatballs and cuban pork sandwichs as the entrees. I have other people making the sides and appetizer but I don't know how many pounds of pasta, ground beef, and pork I should cook. I would very much appreciate your help. Thank you.
Space Cadet 08/08/14	Hello Ellen, I was just wondering about a hypothetical question. Suppose that you needed to feed everybody on Earth for dinner. What would you serve, and how many portions of stuff would you need to buy/ make?
ellen 08/27/14	Hi, Nicole, I am sorry this came in while I was moving and offline. Hope this is in time to help. 7 pounds pasta, 8 pounds meatballs 1 pound raw boneless pork per 5 guests
ellen 08/27/14	Dear space; the key here is to have everyone feed 2 neighbors, whatever is the preferred local cuisine and amount...
Mark 08/27/14	Hi Ellen - good evening. Struggling with my menu for 40 bikers at our camp-out. Going to start with home made hummus.(and French bread - Moroccan style!) Chicken Tagine - roasted veggies and couscous Question - how much Hummus should I prepare? I guess 1/2 lb chicken per person and 2 oz of veggies.... Thanks for the help - Mark
drewe 08/30/14	I need to make a lasagna for 12 men offshore I have a recipe that calls for 1 pound of groundbeef
ellen 08/30/14	Drewe, At least 4 times the recipe; see the spaghetti page lasagna table, about 1/2 way down, and make about 1/3 the amount for 50.
ellen 08/30/14	Mark, You want You want just shy of a gallon of hummus. You want to allow at least a quarter chicken per person, that is closer to 3/4 pound. You want closer to 4 ounces veggies. Sounds delicious.
Diane 09/05/14	Hi Ellen I am going to make an egg, bread, sausage, brocolli and cheese casserole for 60+ people. I usually make these in a 9 x 13 stoneware pan but will be using doubled aluminum pans about 23 x 18. How much longer should I cook these. Usually the 9 x 13 only takes one hour = some time for cooling. HELP I will be doing this on Sept 13th Diane
ellen 09/06/14	About 1 hour 20 if not chilled before you start. Use an instant read thermometer to monitor to 160 in the middle (assumes the sausage is pre-browned), turn down to 180-200 to hold as soon as it reaches this temp.
jane 09/08/14	cooking for 40-70 people I am making a brunch for 40 -70 people (Men & women). Can you advise me if my quantities are sufficient: 4 Vegetarian Lasagne (13" x 9" containers) 4 Tuna Casseroles (13" x 9" containers) 2 dozen eggs for egg salad 4 x Three Cheese Kugel - (13" x 9" containers) Bagels (large) Assorted cream cheeses Spanikopitas Kale Salad Coleslaw Salad Vege Platter 2 Cheese cakes Assorted cake squares (50-100) Large slab cake Fruit Platter Coffe/Tea Fruit Juices/Pop I was thinking of adding in a Bread Pudding as well.
ellen 09/09/14	You will have leftovers and you definitely do not need the bread pudding, even if you get 70 people; you could have half left if you get only 40. I would add some good jams for the bagels.
Joy 09/13/14	cooking for30-35 people Ellen I am cooking lunch for 30-35 adults one day - bbq rib tips, jerk chicken wingettes, string beans and rice & peas - how much of each item do I need? On another day for 30 adults it will be chicken marsala, spinach stuffed shells, vegetable medley, italian roasted new potatoes, garlic bread and cheesecake squares for dessert. How much do I need for this one. Thanks
Beth 09/14/14	I want to make Spanish baked rice for 50 people. This is going to be part of taco bar party. Can I safely multiply a recipe that feeds 6-8 times it by 5 and cook in one super big disposable pan?
Noleen 09/16/14	cooking for 30 people Ellen I am cooking a light lunch for 30 people and want to include quiche on the menu. How many quiches should I make and how many servings would I get out of one big quiche. Thanks
anne 09/16/14	Hi Ellen, Iam doing boxed lunches for 50 persons.Menu Rosemary Potatoes, Carrot Rice, pigeon peas, chicken and fresh green salad. How much cups of rice should I use and how many potatoes. Thanks
ellen 09/16/14	OK, 2 separate meals, figure 1/3 of 100, and you can use the plan for 100 tables for any other items. bbq rib tips, mmm, at least 1/2 pound raw per person- 3/4 would not be too much jerk chicken wingettes, 2-3 pieces per person string beans 6 pounds rice & peas about 2 1/2 pounds rice, 2 pounds dry peas if mixed, or equal weights if separate chicken marsala, 1/3 the recipe on big pots spinach stuffed shells, 2 small or 1 1/2 large per person vegetable medley, 7 pounds italian roasted new potatoes, 10 pounds garlic bread, 4 pounds cheesecake squares for dessert, I do 28 pounds of cheesecake for 100, so you want about 9 pounds, or 1 piece per person If thi is a paid gig or saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thanks.
Tonya 09/16/14	Hi Ellen, We are planning a dinner for 45. We are going to order from Olive Garden and do not want any leftovers. How much of each should I order: Salad and breadsticks Chicken Parmesan Chicken Marsala Angel Hair w/marinara Meatballs Thanks for any help!
Marian 09/17/14	I can't find the lasagna table help
ellen 09/20/14	cooking for 40-50 people, Olive Garden Tonya, when you order more than one entree, there are always some leftovers, and I don't know your crowd, such as whether they are more likely to go for the marsala or the parm. Olive Garden sells in trays. This is what I would order Chicken Parmesan Chicken Marsala Total 3 trays, you decide the split Angel Hair w/marinara, 3 trays, but I would get 2 marinara and one alfredo Meatballs- 6-8 pounds (depends on appetizers, appetites, etc salad, 2 trays breadsticks, 2 per person If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thanks.
ellen 09/20/14	cooking for 40-50 people- lasagna table The lasagna table is in the middle of the spaghetti page here: www.ellenskitchen.com/bigpots/plan/sphagetti.html
Cindy 10/26/14	I am hosting 40 members of a men's rugby team (college men). I am going to make lasagna, garlic bread, caesar salad and desert. Can you help me with how many trays I should make (Im going to be using lasagna pans...the deeper 9/13 pans). I tried going to your lasagna table and couldn't get on the page. thanks!
ellen 10/26/14	Not sure why a problem- the link just above works by cut and paste, or the button labeled spaghetti on the top of the main forum page works. What you need to know is to do for 50, or a few more of there will also be parents or staff with- these guys eat. Consider adding 10-12 pounds of roasted or steamed veggies- roasted can be made ahead and served room temp. The spaghetti dinner for 50-60 at the very end of the spaghetti page can give help on the quantities of the other foods as well. If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thanks.
Linda 10/26/14	Spaghetti Page I've seen "Spaghetti page" mentioned in several places. What and where can I find it? Thank you.
ellen 10/27/14	Press the spaghetti button in the box at the top of he main forum page. These buttons are the most requested help.
Jereme 11/07/14	im planning to cook for my office mates around 40 people im going to prepare 1 pork dish 1 fish and vegetables around how many kilos of each would i need?
ellen 11/07/14	Hi, Jereme, My amounts are usually for USA parties, and American eat more than almost anyone else. So these amounts will be generous for your party, but I am going to do pounds and let you convert to kilos. If there is a strong liking for fish, decrease the pork a bit and increase the fish pork dish- if this is a straight meat, roasted pork type dish, you want 1 pound per 3; if it is sliced or stewed with other items, 1 pound per 4 1 fish- whole fish? 1 pound per 4, filets, 1 pound per 5 vegetables, 10-12 pounds ready to cook Yoou need a starch- rice would be about 4 pounds dry; bread, about 6 pounds; or potatoes, about 15 pounds. If this saves you time, trouble, or money, please make a donation, maybe a nickel per guest, to support this site. Thanks.
Raj 11/13/14	cooking for 40-people How much raw boneless chicken thigh need to cook curry for 40 people? Thanks
haley 11/26/14	im trying to cook a rice dressing for 40-50 peoplee how many 32 ounce rice dressing mixes nd bags of rice will i need ? HELP need it done Today .
Za Za Bucky 11/27/14	hi I am cooking for 80 people for a reunion and I was wondering how much it would cost to but enough spaghetti Bolognese for this many people! thanks
ellen 11/28/14	Raj, 12-14 pounds. If this saves you time trouble, or money, please make a donation, maybe a nickel per guest, to support this site- thanks
ellen 11/28/14	Haley, 4 pounds of rice.
ellen 11/28/14	Zaza, do 1 1/2 times the spaghetti dinner for 50-60 at the bottom of the spaghetti page. That will give you amounts. You have to insert your local prices- they vary too much regionally for me to help with costing. If this saves you time trouble, or money, please make a donation, maybe a nickel per guest, to support this site- thanks
RINKU JOSHI 01/05/15	cooking fo 50-60 people hi, i want to arange small birthdat party of my 6 year's doughter i want to cook plain rice plain dal meat chicken vegitable so, how many quantity need
ellen 01/05/15	I am going to assume this is a family party with mostly adults, 50 people. If it is mostly children her age, they only count as 1/2 person for how much they eat, and you will need less food. If it is 60, about 10% more. plain rice- about 5 pounds dry plain dal- about 4 pounds dry meat- chicken Between these two, about 23 pounds. How you divide it is according to the preference of your family. vegetable- about 14 pounds Plus raita, sauces, etc.
MISSY 01/07/15	cooking for 40 people How many 11x16 pans of a one dish meal will it take for 40 people?
ellen 01/07/15	This is an odd size, it holds about 4 1/2 quarts if 2 inches deep. If this is the main/only dish, you may want 1 1/2 cups per person, which means it serves 12. If 1 cup, 18.
Renata 01/12/15	Hello! I need to cook roasted vegetables for 60 people. I planned on bringing 2 full chafing dishes (standard 19 9/16 x 11 5/8 x 3 3/16 size). Roasting: Green beans, sweet potatoes, carrots, zucchini, red onions. How many pounds of uncooked veggies should I purchase? Thanks.
ellen 01/13/15	You want to start with about 20 pounds raw veg. By the time they are trimmed, sliced and roasted, that will be about right. Some yellow bell peppers would be lovely with this mix. If this saves you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Thank you.
Jean 01/19/15	I am planning a buffet for 50 people. I plan on having Gumbo,Jambalaya with Chicken and sausage, Red Beans with Andouille Sausage and rice, Cajun Chicken Fettuccine Alfredo, Garlic Bread and Bread Pudding for dessert. How many serving of each would I make. Would rather have more than not enough.
ellen 01/19/15	You will definitely have leftovers if you plan enough for everyone to have their first choice. 50 seems like a big group, but the individual variations don't start to smooth out until you get over 100. You might consider eliminating one of the 3 meats. Gumbo, without rice added, 3 1/2 gallons Jambalaya with Chicken and sausage, for 30 Red Beans with Andouille Sausage, for 24 Cajun Chicken Fettuccine Alfredo, for 30 rice for both red beans and gumbo, 3 pounds Garlic Bread, 6 pounds Bread Pudding, 4 full 9x13, or 5 if they are heavy dessert eaters; 3-4 quarts rum, whiskey, or lemon sauce If this saves you time, trouble, or money, please make a donation, a dime or quarter per guest, to support this site. Thank you.
Debbie 01/21/15	I will be cooking Chinese food for a Fundraiser for 40-50 Adults. I'm in charge of the following Pork LoMein Pork Fried Rice Chinese Chicken Fingers Another person is making Egg Rolls and Crab Ragoon. My question is how many full size chafing pans do I need for the LoMein and Fried Rice that I'm making. I was thinking of preparing and cooking the LoMein and Fried Rice beforehand and then vacuum packing them with my food saver. If I did this how long do you think it would take to heat the bags in boiling water. I plan on deep frying the chicken fingers at the event. Could you let me know how many Chicken Fingers per person that I should make if they were about 5" long and 2" wide. Thank you so much for any help you can give me.
ellen 01/22/15	2 full pans each would have a serving of each for every one. Do please read my article on fried rice. You will have to experiment on the vac pack- depends on the size of the bag and the doneness of the items. Do slightly undercook the noodles. Please have some vegetable fried rice for any non-pork eaters in the crowd. If the chicken is the only meat, allow 1 pound raw per 3. However, I would do a chicken veg stirfry instead, better menu and much easier than the fried chicken.
TONY P. JACOBS 01/27/15	thamks
Jodie 01/27/15	cooking for 200 people I am hosting a fundraiser for 200 people. We are serving wood-fired pizza, gourmet cupcakes, and a three appetizers (soup shooter, meat, cheeses, crackers, and almonds) to compliment the food. The pizza and gourmet cupcakes will be enough to fee 200 people. My question is how to gage the amount needed for the appetizers. Specifically a soup shooter in a 2oz. shot glass.
ellen 01/27/15	You need to add a salad, I think- see the plan for 100 page. soup shooter, @ 2 OUNCES, count on 15 per quart meat, 1 pound per 12, very thin sliced cheeses, 1 pound per 10, some could be logs or spreads crackers, 6-7 pounds per 100 almonds, 6 pounds per 100 Consider adding gardiniera with toothpicks, about 2 1/2 gallons per 100 If this saves you time trouble, or money, please make a donation, maybe a nickel per guest, to support this site- thanks
Jack 02/11/15	we are cooking a spaghetti and meatball dinner for 80, how much spaghetti and meatballs do I need>
ellen 02/12/15	Jack look at the spaghetti dinner for 50-60 at the bottom of the spaghetti page and do 1 1/2 times the amounts. If it is self serve, add another 4-5 pounds of meatballs. If you like these ideas, please make a donation, maybe a nickel or dime per guest, to support this site. Thanks.
Kathy 02/19/15	I am cooking tortellini for 70 people can I par cook it the day before?
ellen 02/20/15	No, in my experience, it does not reheat well; overcooks and shreds. If you must do day before prep, do lasagna or another pasta casserole, and then bake day of.
Wendy 02/26/15	cooking for 40 men how many ordering fried chicken for 40 men - how many pieces (varied with white and dark meat) how many pans of mac n cheese how many pans of baked beans?
ellen 02/26/15	100 pieces, 2 full pans mac and cheese, 1 1/2- 2 gallons baked beans (2 #10 cans). Have pity on their hearts and add 1 1/2 gallons slaw or green beans maybe with a bit of tomato, cinnamon and onion.
Annika Lourens 03/20/15	cooking for 80 people Hi Ellen, hope you can help, we are cooking for my moms 60th birthday, we are making Bobotie yellow rice green beans Pumpkin beetroot Can you help with the quantities? Thanks
ellen 03/20/15	Yum. Bobotie, 36 pounds ground meat yellow rice, 8 pounds dry, probably some left green beans, 15 pounds ready to cook Pumpkin, about 30 pounds whole beetroot, about 25 pounds whole If this saves you time trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site- thank you.
Nicky 03/26/15	cooking roasted veg pasta salad for 80 I have to make veggie pasta salad for 80, there will be lots of other food. How much dry pasta do i need? Thank you.
ellen 03/27/15	4 pounds dry pasta plus add-ins. If this saves you time trouble, or money, please make a donation, maybe a nickel per guest, to support this site- thanks,
Conner 03/29/15	Hi Ellen I am having a party for 50 - 55 guest I am making beef lasagna in a 19.5 x 11.6 chafing dish, tortellini primavera ( hot) in the same size chafer , tossed green salad and bread. How many pans of lasagna , how many pans of primavera and how much tortellini do I get? And how much bread, the bread will be assorted bread sticks, crostinis and foccacia Thank you I love your website ! Conner
ellen 03/30/15	7-8 pounds breads Each pan will serve about 16 servings. With these choice quite a few people will take both. lasagna, 3 pans tortellini, 3 pans; about 2 1/4 pounds dry per pan For the salad, see the plan for 100 page If this saves you time, trouble, or money, please make a donation,maybe a dime or quarter per guest, to support this site. Thanks.
Pat 04/10/15	I am having a dance party for45 adults and 3 teens I am planning to make lasagna. I thought I would make 4 meat lasagnas and 1 veggie. A friend is bringing 2 briskets - about 3 lbs each. There will be appetizers and three salads. How many lasagnas would you recommend that I make. Thank You, Pat
ellen 04/11/15	I would make for 50, see the spaghetti page and the lasagna table in the middle of the page will give you the information you need on pans, amounts, etc. The button is at the top of the main cooktalk page.
Kathy 05/06/15	Beef brisket sliders for 70 I need to prepare approx. 105 beef brisket sliders on the small Hawaiian rolls. How many pounds of brisket will I need ?
ellen 05/08/15	1 pound ready to serve will fill 10-12 sliders. 3 pounds raw will make a bit less than 2 pounds cooked, if done low and slow.
Arielle 05/13/15	pasta salads for 60 people Good Afternoon Ellen, I'm writing from Aruba. For a First Communion Celebration on saturday 16th of may 2015 at 6:30 pm, I have volunteered to make 3 different kinds of pasta salads. Invited are 60 people, (adults and children). 6 snacks will be served. Can you recommend 3 easy to make recipes for the pasta salads, one has to have pesto, as I am not an expert cook at all? And thenhow should I calculate the amount of each ingredient needed to make for these 60 people ? Thank you soo very much for your answer. Masha Danki. Arielle
ellen 05/16/15	I am so sorry this was delayed. Total 4 pounds pasta, divide to your taste. There are a bunch of pasta salad recipes on this site, or look here: www.myrecipes.com/recipe/pesto-pasta-salad www.myrecipes.com/search/site/pasta%20salad
Brenda 05/17/15	I want make fry fish whiting ,fried chicken and baked macaroni and cheese and green beans for 50 people....
Alexa Ritchie 06/05/15	Hi! My son is graduating and I am having between 75-100 people coming. I'm doing shredded chicken and ground beef for a potato bar (along with shredded cheese, tomatoes, green onions, olives, sour cream, pinto beans, bacon bits, and cheese sauce), BBQ little smokies, hummus with cucumber slices and carrots, 3 kinds of chips with salsa, slices of watermelon, grapes, and green salad in case people want to make a taco salad instead. What would you suggest for portioning? Many thanks in advance!!
Debi 06/08/15	I am cooking chicken tenders for a group of 40 - 50 adults. How much chicken should I cook? I will also being serving the following sides. How much would you suggest for each side as well? Mashed potatoes Mac and Cheese Green beans Rolls Deviled eggs Relish Tray / dip/ carrots / Celery
ellen 06/10/15	Debi, Tenders, at least 20 pounds raw Mashed potatoes, 15 pounds Mac and Cheese, 4-5 pounds dry pasta, 1 quart sauce per pound 1/2 to 1 pound cheese per pound Green beans, 11 pounds Rolls, 2 good smallish per person Deviled eggs, 2 1/2 dozen eggs Relish Tray / dip/ carrots / Celery , see the classic relish tray on the veggie tray page, button at the top of the main cook talk page. If this saves you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Thank you.
ellen 06/10/15	Grad party, 100 people Alexa, 75-100 is too big a spread. I am going to estimate for 100, you cut back if you need to. shredded chicken and ground beef for a potato bar (along with shredded cheese, tomatoes, green onions, olives, sour cream, pinto beans, bacon bits, and cheese sauce), Use the taco/potato bar page, the toppings are discussed and very reliable. Button at the top of the main cook talk page. BBQ little smokies, 10 pounds, 3 quarts sauce hummus with cucumber slices and carrots, 1 cup per 5, 4-5 veggie pieces per person 3 kinds of chips with salsa, Total 1 pound per 12, 1 pint salsa per pound slices of watermelon, 1/2 pound per person grapes, 1 pound per 12 green salad, choose your salad form the plan for 100 page- many different type- or any of the salad recipes on this site If this saves you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Thank you.
ellen`1 06/10/15	Brenda, your question apparently went up just as the site went into remodel. I am sorry I missed it!
Philomena 06/20/15	I am making Trifel instead of cake for a wedding reception. I plan on using a 2 and 1/2 or 3 quart punch bowl. Will I need two bowls? I will be using lady fingers, Rasberry jam, vanilla pudding made with milk and cream, cool whip and fresh rasberries. I need to know how much of each ingredient I will need. Thank you for your help
ellen 06/20/15	I would make 3 bowls, especially if it is self serve.
Maria 06/23/15	I am making a casserole of squash and corn for 60 people, how much squash and corn do I buy, I am planning on using frozen corn and fresh squash. Thanks
ellen 06/23/15	About 8 pound of frozen corn and 20 of fresh squash.
samu 07/17/15	hi i have to prepare breakfast and supper for a group of missionaries who are vegeterians for three weeks at a really tight budget please help withany menu sugesstions
ellen 07/17/15	Samu, I need to know hopw many people? Also, if you are willing or able to make some items yourself, you can cut costs a bunch. Specifically, bread, granola and yogurt. Neither is hard, but it takes some practice for the yogurt. You could work on this before they come. For example, you could borrow a couple of bread machines if you are not an experienced bread baker. Are you in a position to do this? Also, will it be not weather or cold when they come, and how will they get the rest of their meals? This would help planning the menus. Please write back.
Vikki 07/24/15	cooking for 30 people I am preparing for a cookout for 30 people - hamburger and salad, plus marshmallows and chips etc. How much sauce do I need to prepare?
ellen 07/24/15	// sauce for what?? Write back.
Amber 08/05/15	Birthday for 50 people I would love some help on the following for a birthday party at 1 pm-4 pm for 50 people: -Hamburgers -Hot Dogs -Baked Beans -Potato Salad -Fruit Salad -Bagged Chips (large family size) Appetizers: -Chicken Dip and Hummus with crackers -Veggie Platter -Deviled Eggs (3 dozen) There will also be dessert of baked cookies (6 dozen) and cupcakes (5 dozen).
ellen 08/06/15	I wonder if you would consider a meat shift such as sausage and peppers or meatballs, so no one would be stuck on the grill? It is also less expensive! The sides could work well with those. Write back please. As to the rest: -Baked Beans, 1 1/2 gallons -Potato Salad, 2 gallons -Fruit Salad, use 1/2 recipe for 100 on the fruit tray page, or even better, fruit trays, which are prettier, keep better, and the leftovers are more usable -Bagged Chips (large family size), 1 pound per 12-15, 1 pint dip or salsa per pound Appetizers: -Chicken Dip and Hummus; 1/4 cup each person crackers 3 pounds -Veggie Platter; see veggie tray page -Deviled Eggs (3 dozen); OK You can write back. If this saves you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Thank you.
Zoe 08/11/15	HI, I am grilling vegetables for 45 people. How many vegetables is that? I am grilling, mushrooms, zucchini, yellow squash, sweet potatoes, red onions, asparagus, cherry tomatoes, peppers, and leeks. How much do I purchase? Thank you!! Zoe
Diane 08/18/15	cooking for 70 people I am cooking for 70 people. We are having ham, chicken and Rigattoni with other side dishes. I need to know how many pounds of Rigattoni to make? Thank you, Diane
ellen 08/18/15	Assuming this is the only starchy side dish, 8-9 pounds dry pasta, 1 quarts sauce per pound.
Barbara 09/04/15	cooking for 120 people I am having 120 people... catering....Chicken Francaise, Eggplant Rollatini, Penne Vodka, Roasted Potatoes. I am making Meatballs, and Green Bean Almondine. Can you tell me by approx. how many large trays of each, (since tray is maybe 25-30) I was told the more food you have the less of each?
Barbara 09/04/15	PS...sorry, also having Salad, rolls and 1 6ft sub or should I get 2... my sister is making a nice Appetizer table
ellen 09/04/15	cooking for 120 people Barbara it looks like you are in the midst of menu frenzy. Let's sort it out. Appetizer table, 4-6 bites per person before dinner Salad, use plan for 100 table for green salad, or consider doing 2-3 specialty salads, 3 gallons each rolls/bread, 14 pounds, 3 pounds butter 6ft sub, usually considered 24 entree servings Chicken Francaise, , 4 full pans (a liitle extra, 3 is not quite enough; do they do 1/2 pans?) Meatballs, 20 pounds, 6 quarts sauce/gravy Green Bean Almondine. 3 full pans Eggplant Rollatini, 3 full pans, probably a little left Penne Vodka, Roasted Potatoes Consider doing just the meatless pasta, it goes better with the menu and holds better, fewer leftovers. Full pan per 20-24 (20 more usual for self serve). Have 1/2 pan gluten free noodles. Consider switching out the potatoes for 2 gallons of antipasto type vegetables or mixed roasted veggies, which can be served Italian style, room temp, and will balance the plates better; full pan, serves 30. You are probably going to have some food left over, but this is a rather wide assortment, and thus harder to predict. If this saves you time, trouble, or money, especially if this is a paid gig, please make a donation, maybe a dime per guest, to support this site. Thank you. I am making Meatballs, and Green Bean Almondine.
shelley 09/16/15	cooking for 100 people Help please Im catering a bbq for 50 th anniversary. Making pulled pork and bbq brisket macaroni and cheese , baked beans and cole slaw. Along with 2 sheet cakes and a 3 tier wedding cake. How much of each side do I need. thank you
ellen 09/17/15	Don't forget 6-8 pounds sliced onions and a gallon of pickles for the sandwiches. macaroni and cheese , baked beans cole slaw This items are specifically outlined for 100 on the plan for 100 page 2 sheet cakes and a 3 tier wedding cake- plenty, the sheet cakes alone would be enough for 100
Marti 09/30/15	How many trays of hot food do I need for 75 people with 2 six foot heros
ellen 09/30/15	2 heroes that size is 50-60 sandwiches. Standard hot trays are 20-24 entree servings. You have to decide on the popularity of the dishes in this particular crowd; for example, if it is mac and cheese or other pasta, almost everyone will take some. If it is a hot meat, and an older crowd, they will skip the sandwich and go for the hot meat- so you might need 2 trays of a particular meat with the sandwiches. I can do a more precise job with more details- what dishes, etc.
Gloria 10/07/15	I am making a spaghetti and meatball dinner for 50. I'm planning on about 3 medium meatballs per person. I usually add about 1cup breadcrumbs per pound of hamburger. I've never counted how many meatballs I get when I make them for family. How much hamburger should I purchase?
roger 10/07/15	how much bbq beef roast for beef on a bun for 40 adults
ellen 10/08/15	Gloria, 18-20 pounds.
ellen 10/08/15	Roger, about 60 sandwiches worth, which is 12-15 pounds.
Amy 10/11/15	I am hosting a party for 40-50 people. We will have a while roasted pig (50-60 pounds) prepared by a caterer. I would like to make roasted root vegetables myself consisting of brussel sprouts, carrots, and butternut squash). How many pounds of each do you recommend for that many people. There will also be salads, roasted potatoes, bread, sauce, and desserts. Thanks!
ellen 10/12/15	Right amount of meat, some left. You want about 1 medium vegetable serving per person, where a medium veg is 6-8 brussel sprouts, a very large carrot (2 medium), or about a half pound of squash. Add 1 medium onion per 4 people. Beets can add color. See this off site recipe for ideas: food.unl.edu/fnh/roasted-root-vegetables
Busi 10/21/15	cooking for 44-50 people Good day I am cooking for 50 people for the whole week from Friday to Sunday, So Friday I will serve lasagne with green salad , Saturday its brunch buffet then for lunch its platters & for supper its Braai with salads/ vege can you please assist wich salads / veges I can make and any Desserts ideas for 50 people
ellen 10/22/15	For the salads, you can use the plan for 100 page, and just do 1/2. The lasagna could do with a roasted veg, mixed, the link right above your question would be good. All the meals could do bread, about 5-6 pounds. For a single veg for this many people, any meal, 12 pounds ready to serve. For the grilled meats, how about a starchy salad, such as potato salad with about 15 pounds of potatoes plus add ins, or a pasta salad with about 3-4 pounds dry pasta with add ins. There are several desserts on this site on the big pots page, that would do. The bread pudding is excellent. Any cookie bars, brownies, etc, 2 per persons. Regular cookies, 3-4 if they are not large. Hope the retreat goes well.
Tara 11/01/15	Hi Ellen! I'm planning my daughter's 9th birthday and expecting 60 adults & 20 kids. Time is 1pm to 5pm. This is an asian party and so far my menu is the below. I'm not sure if this is enough as I always fear that I might run out of food: Entrees: 60 empanadas 150 mini spring rolls Mains: 1 whole roast pig (20 kilos weight uncooked) beefsteak (5 kilos measured uncooked) goat stew (5 kilos measured uncooked) spaghetti (1.5 kilos dry pasta used or 2??) chopsuey (vegetable dish - 2.5 kilos) sweet & sour fish (how much is required??) rice
ellen 11/03/15	Tara, you are doing well and you will have some pork left. The only item I wonder about is the spaghetti; I usually do about 4 kilos per 100. The vegetable, I usually do about 8 kilos per 100. Fish, about 1 kilo per 12 with all the other meats. Happy birthday, kiddo! If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site. Thank you.
jan 11/26/15	Hi Ellen, I am hosting a party for 50 people. I plan to do all the cooking for a buffet. My menu is beef burgandy, shrimp fra diavolo, chicken piccata, rice, green beans, rolls and butter. I never cooked for this many people before. My plan is to prepare each entree three days before and reheat. my question is how many half pans would I need for each? Do you think I've bitten more off than I can chew or is this doable? Thank you. Jan
ellen 11/26/15	Will get to this after T'giving. Quite difficult to do 3 entrees for just 50 without having a lot of leftovers. Maybe do just 2 and have a shrimpy appetizer? Write back.
Jan 11/27/15	Ellen, thank you so much for your quick reply. I will certainly make a donation. If I take away the third entree of shrimp fra diavolo, should I add a salad to the menu?
ellen 11/27/15	You could do that, or a second veg. With autumn weather here, a salad such as butternut squash and red beets, garnished with pomegranate seeds and dressed with olive oil and lemon, served on platters over greens could be done ahead, be lovely on the table, and fit right in. Or a marinated bean salad , if you think there might be any vegetarians who will need it for an entree portion. beef burgundy, 15-18 pounds beef chicken piccata, 1 piece per person (smallish pieces, 4 ounces raw skinless boneless) rice, 6 pounds dry, plenty green beans, 12 pounds, maybe throw some almonds on it? rolls and butter, get really good breads and rolls, consider putting on seated tables with butter, gives people something to do . 7-8 pounds, 2 pounds butter
Penny 11/27/15	cooking for 60 we are having a 40 wedding anniversary about 60 people attending and want a simple menu just need amounts for Green salad; going to use bagged and add some mandarin oranges, having ranch and vingerette dressings; rolls and frozen lasagna thank you so much
ellen 11/27/15	Simple and attractive. Green salad; going to use bagged and add some mandarin oranges, having ranch and vingerette dressings; 7 pounds lettuce, 6 8 ounce bottles of dressing, with 2 lite ranch. A good sprinkle of dried oregano or mint would be pleasant here. rolls, 6-7 pounds, consider good breads instead, maybe 1 1/2 pounds butter, or 1 pound butter and 1 pint seasoned olive oil for dipping frozen lasagna - standard stouffers family size, count on 6 people per per and consider getting 5 red, 2 chicken and 1 vegetable Consider adding an antipasto type relish tray, there is a good recipe for antipasto vegetable on this site. www.ellenskitchen.com/bigpots/appetiz2.html or even the antipasto and meats platter at the bottom of the page. If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thank you.
jan 11/30/15	Hi Ellen. It's me again. One last question. How many half pans of beef burgandy and piccata ? I need to know how many pans to buy. I believe it is 4 half pans for e.ach. As I stated, I am also serving rice, green beans, salad bread and butter. Thank you so much. Jan
Annj 12/01/15	cooking for 400 people Hello. I will have a cater this coming Saturday and I'm not sure of how many kilos would I buy a chicken for 400 people. Thank you.
ellen 12/01/15	Jan, most people estimate a standard 1/2 pan for 10 entree servings.
ellen 12/01/15	Annj, what kind of dish, is the chicken boneless or bone in, and are you buying whole chickens? Please write back.
Carinna 12/06/15	Hello Ellen! I am providing food for a very small, non-traditional reception for approximately 35-40 people and I have access to 3 large commercial chafing dishes (assuming this is the 19x11 size). I am on an extremely tight budget ($200- $300), but in an effort to keep things as easy as possible, I was looking at serving the following: 1st Dish ENTREE: a (1) chicken herb stuffed tortellini, or (2) spinach ricotta tortellini in pesto or alfredo sauce if you think it will hold up (cooked the afternoon of). If I can only have 1, which is a better option? 2nd Dish SIDE: Green beans almondine. (but also open to another cheaper alternative). 3rd Dish Garlic Bread (or ideas?) Originally, my thought was to keep the bread warm, but I can switch out the bread for a 2nd cheaper-option, heated side and leave the bread out of a warmer. OTHER I am also having a couple smaller (cold) appetizers that I don't need to worry about warming dishes. Rustic Rolls stuffed with Cranberry Turkey Salad. Antipasto Skewers (artichokes, salami, pepperocinis, tomato, olive). Cake is being provided by another. All guests are aware it is an UN-Reception of sorts (since eloping wasn't an option haha!), however, I did feel obligated to offer some sort of food, simply for their participation. Most are local, older family, with just a handful of younger ones (5 or 6 in the 25yo range) I'm just second guessing myself about everything now. No alcohol is being served. Advice! Thank you so much!
ellen 12/06/15	Carina, what time does it start and how long does it last? The very best way to do a grand budget event is ti schedule for 2 pm, not over a meal time; then the possibilities expand and the cost drops. Are you thinking of making tortellini yourself? If it is over a meal time, you still have more options,and you need more food, even on a budget. Please write back.
Mike 12/15/15	Hello Ellen, Just found this site. Cool! I'm making goulash for 40 people and I'm stumped on total ingredients. Can you Help?
ellen 12/15/15	OK, The thing about goulash is, it can be anything from an authentic Hungarian stew with several types of paprika and no tomato paste to a hamburger and vegetable dish prepared over a campfire. I am going to assume you mean the real thing. Go here for all you might ever want to know: www.budapestbylocals.com/hungarian-goulash.html For each 4 people, a pound and a half of good beef. Flank steak is great, if you can afford it. Some folks add some marjoram. Some folks double the paprika, using part sweet and part hot paprika. If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thank you.
anonymous! 01/12/16	luncheon for 30-40 people Hello! Catering a luncheon for 30-40 folks. How many options of things should I offer? The luncheon is around 3PM but she wants enough food to satisfy folks.
ellen 01/12/16	Sorry- no budget, no guidance as to type event, etc; hot/cold, kitchen available. I need much more info to help. You can write back.
anonymous! 01/14/16	Luncheon, Kitchen on site, no budget yet as I need to send proposal over. Just wanted how many selections should be given for the client to choose. Don't need specifics just a general ballpark of how many items I should offer for the 30-40 people. Ex: A couple of salads, couple protein options, smaller veggie options, etc. I have created the menu but want to ask her to choose a certain amount of items. The options vary but I want to ensure I allow enough selection for guests.
ellen 01/14/16	Can you post the menu guide you want to use.? Usual to offer 4-5 choices each, entree, starch, veggie; cold dishes vary, 2-3. Y9ou need to help them make sure that there is enough choice for the non-meat eater or non-pork eater to have a full plate Also, this is clearly a paid event, so consider that you have had your free bite. If you want to do a consult, contact me at the contact address (top right corner), and we will discuss fees.
IVAN MUDDU 02/09/16	Hi, I am Ivan from Uganda am cooking tomorrow yams fir over 40 people, I would like to guide how to make it better. Thanks
ellen 02/09/16	Hi, Ivan, Scrub well, oil skins, pierce once with a fork to avoid exploding, bake very tender- can be anywhere from low to high oven, what changes is the time and of course bigger take longer. Let stand a few minutes when done. Roll between padded palms a few times (towels, hot pads), to make more tender and fluffy, before cutting open. Yum,yams!. I try to have one each, or if they are very very large, at least 1 kilo per each 5, cut after baking.
Mahima 02/15/16	cooking for 60 people for fundraiser Hi, i'm cooking and estimating for a fund raiser. We have 2 dish beef chilly and veg chilly. So how much ingredient should i buy? Please help because I have never tested and chilly before and dont know anything about them.
ellen 02/16/16	Mahima, I suggest you use two recipes on this site: Meat www.ellenskitchen.com/bigpots/plan/chili.html Use the Church Social Chili. This recipe serves 80, so do just 3/5 the amount Vegetarian www.ellenskitchen.com/recipebox/stews1.html#kungfu This makes 3 quarts, so make 2 times the recipe. This is if most of your people are meat eaters, you would change the amounts if most were vegetarians. The meat chili recipe explains the toppings and side dishes. Hope it goes well.
Greg 03/11/16	Pancake Breakfast for 200 I am supplying toppings for a pancake breakfast for 200. What amounts do I need of Bananas, Strawberry, sprinkles, chocolate chips? Any help and suggestions would be greatly appreciated.
ellen 03/12/16	pancake toppings for 200 Greg, this is a tricky one, because people will take fruit just for the fruit. 3 cups of fruit, which is a pound to a pound and a half ready to eat, serves 12 people for toppings. A banana serves about 4. I would expect at least 100 to take strawberries, 50 to take bananas. But I would probably skip the bananas and have a fruit jam such as apricot instead. A cup of chocolate chips weighs just over 7 ounces and serves 8 if you put a small spoon in the dish. Don't know about sprinkles. Hope this helps. I am doing a donation campaign to update ellenskitchen. You can go to ellensbigpots.com to participate and see me in a video! Thanks.
Sennyt 04/04/16	I am Hosing a Party for 100-150 people I am planning to serve Italian dishes Catering: Antipasto, Meat balls, Pizza, Garlic rolls and the following Pasta dishes. • FITTUCCNE ALFREDO WITH SHRIMP • REGATONI TOMATO CREAM --(SERVES 65-80)- The above pasta dishes serves 65-80 people. My question is For 100 to 150 guests should I double the order? Cooking: Bow tie Pasta with Pesto Sauce Beef Roast (Arosto) Chicken Cutlet Roast Potatoes String beans Salad My question is How should I calculate the amount of each ingredient needed to make for 150 people ? Can I also prepare some of the entree ahead of time and reheat. Thank you very much for your answer. Any help and suggestions would be greatly appreciated. sunnyt
ellen 04/04/16	I am not clear whether you are planning to serve all this at once? It affects amounts. Also, NEVER accept an order with more than a 10% range on the numbers; 100 to 150 is way too big to give an accurate estimate. Please write back.
sunnyt 04/06/16	cooking for 150 people Hello Ellen, Thank you so much for the prompt respond. I am planning my daughter's engagment party for approximately 150 people. My menu is Italian and it will be a Buffet style. I plan to do some catering and some cooking . The following is what I plan to cater: Catering: Antipasto, Mini Meat balls Garlic rolls Pizza • FITTUCCNE ALFREDO WITH SHRIMP • REGATONI TOMATO CREAM - HERE IS WHAT I PLAN TO COOK: Bow tie Pasta with Pesto Sauce Beef Roast (Arosto) Chicken Cutlet String beans 2 kinds of Salad Bruschetta My question is : 1. For the catering how do I estimate how much to order? Each pasta dishes I am ordering SERVES 65-80 people. Would this be enough? 2. I know how to cook a very delicious Italian dishes but this is my 1st time cooking for a large crowd and I need your help in calculating the amount of each ingredient needed to cook for 150 people. 3. Can I also prepare some of the entree ahead of time and reheat? I need your help and Thank you very much and any help and suggestions would be greatly appreciated. sunnyt
ellen 04/07/16	First, a caution, when the caterer says serves 65-80, find out how many pans and what size. A standard chafing dish pan only serves about 30 for pasta. Bow tie Pasta with Pesto Sauce; with the catered pasta, what I would do is double my order on the one with shrimp and do just 4 pounds of bowties. Beef Roast (Arosto)- with beef so high , people tend to eat quite a bit of it when it is on a buffet. At least 1 pound raw boneless per 3, and I would have someone serve it. You might consider doing just the meatballs and the chicken cutlets and saving the beef for another event; just those 2 would be plenty with the shrimp pasta. Chicken Cutlet- do you mean such as is done with chicken marsala? Take a look at that recipe on this site, it tells how to make ahead and freeze: www.ellenskitchen.com/bigpots/oamc/chix1.html#marsala String beans 35 pounds ready to cook 2 kinds of Salad- use the plan for 100 page, do one for 100 and the other for 75, you will have some left. Or put on the tables dressed in big bowls, like Olive garden, for people serve themselves and to eat while waiting tor the buffet. Since you are serving antipasto, you could definitely do just one salad and do just for 150. www.ellenskitchen.com/bigpots/plan/quan100.html Bread- at least 18 pounds, 4 pounds butter or dipping oil Bruschetta -2 pieces per person You can write back. I am doing a fundraising campaign to remodel the kitchen and provide the changes you readers have asked for- please click the masthead at the top of this page to go to www.ellensbigpots.com and make a donation. Every little bit helps. Thank you.
sunnyt 04/11/16	cooking for 150 people Thank you so much for your help. With the caterer I found out the size of the pan. The size is 12.750"X10.375"X2.562 and it is half a pan. For Pasta how many half a pans do you think will serve 150 people? Thank you for your suggestion and I saved the Roast beef for another occasion. Here is the updated Menu and any suggestions would be greatly appreciated Catering: • Antipasto • Mini Meatballs • Garlic rolls • Pizza PAST DISHES • FITTUCCNE ALFREDO WITH SHRIMP • REGATONI TOMATO CREAM • Farfalle with pesto and pine nuts HERE IS WHAT I PLAN TO MAKE: Chicken Cutlet String beans Salad Bruschetta In terms of ordering pasta dishes and Mini Meatballs from caterers please help me how many half a pan of pasta and how many meatballs I need to order to feed 150 people. Thanks again I will be very happy to make the donation.
ellen 04/12/16	The pans hold 2 gallons if full, which is 8 quarts or about 30 entree servings • Fettuccine ALFREDO WITH SHRIMP-3 pans For the next two, you want a total of 3 pans, so see if you can get them to do 1 1/2 of each • Rigatoni TOMATO CREAM • Farfalle with pesto and pine nuts You will have some left, but everyone will get the first choice Hope this will do for you. Looking forward to your report! For the meatballs, get small ones, 15-18 pounds
sunnyt 04/14/16	Hosting -150 people Hello Ellen, In reference to the caterers they only size they carry is 1/2 pan which serves 15 people. (they do not have full pan) I would like to make sure I will half enough food to serve 150 people. For : • Fettuccine ALFREDO WITH SHRIMP- You suggested 3 pans DOES THIS MEAN A TOTAL OF 6 HALF PANS? • For Rigatoni TOMATO CREAM You suggested 1 1/2 pan IS THIS A TOTAL OF 3 HALF PANS? • Farfalle with pesto and pine nuts IS THIS ALSO A TOTAL OF 3 HALF PANs? . I ALSO PLAN TO CATER MEATBALLS ( 1.5 inches of Diameter and in 1/2 pan they serve around 60 meat balls. HOW MANY 1/2 PANS SHOULD I ORDER FOR 150 PEOPLE? Thank you so much and I do appreciate your help.
ellen 04/14/16	You are doing great! Yes, I estimate full pans, so 6 half pans is the same as 3 full pans, and it will make the two smaller pastas easy, just 3 half pans each! Meatballs, people tend to eat 4 small ones, but since you also have chicken, 3 would be about right, so 20 people per 1/2 pan-7-8 half pans. Thank you for your help with the kitchen remodel!
Trish 05/03/16	hosting 50-60 for graduation party (mostly adults, few teens and children) On the menu is lasagna, salad, garlic bread, fried chicken tenders (for those that don't eat lasagna) cake and ice cream. I am baking the lasagna in the restaurant size pans. I call them the extra, extra large pans. How many should I make and how much should I purchase to make these double extra large pans.
ellen 05/03/16	Hi Trish, One full pan serves about 20-24, Make 3, maybe one meatless/white/veggie. On the spaghetti page there is a lasagna construction guide which will give you pans and ingredients, the button is at the top of the main cook talk page- lots more help there, too. Consider doing roasted chicken legs instead of nuggets- tastier and cheaper. Make 50. Hope this helps. Now I need to ask for your help in return! We've got major changes in the works to remodel EllensKitchen.com and in order to fund the new website, better searches and more help for your events, we need to raise nearly $20,000 within the next three months! For years, I've been helping make weddings & other large events a success and I've loved every minute, and now its time for the next phase. Even if you can only afford $5-$10, every gift helps. Please click the masthead at the top of the page to visit www.EllensBigPots.com and help me keep helping you.
Vanessa 05/09/16	cooking for 30-50 people Hi Ellen, I'm hosting a birthday party (kids and adults, but mostly adults), ranging from 30-50 people and not sure how much to have. I'm going to have Chicken Francaise and Penne Vodka catered. I'm making Pulled BBQ chicken, Eggplant Parm, salad, chicken nuggets & fries (for the kids) and possibly meatballs, baked ziti. Thanks!
ellen 05/12/16	I think we are going to save you some money! Assuming 50 people. Chicken Francaise and Penne Vodka; each full catering pan serves about 24 Pulled BBQ chicken, If you had 2 pans of Francaise, you don't need this. If you had just one, have 6 pounds ready to serve, 36 buns or 72 slider buns, sliders best choice for parties Eggplant Parm, 3 9x13 or 2 full catering pans salad, , use the salad plan in plan for 100, and do 1/2 the amount for 100 chicken nuggets & fries (for the kids) fried stuff is difficult. Consider doing a baked chicken leg shake and bake style, do 2 legs per kids and baked tater tots- everyone will snitch some, up to 10 pounds possibly meatballs, 8 pounds frozen in 2 quarts sauce, plenty baked ziti, if you have 2 fall pans penne you don't need it; if 1 pan, do 3 pounds dry pasta, 1 quart sauce per pound You can write back. Now I need your help! For years, I've been helping make weddings & other large events a success and I've loved every minute. We've got major changes in the works to remodel EllensKitchen.com and in order to fund the new website, better searches and more help for your events, we need to raise nearly $20,000 within the next three months. To make a gift, just click on the masthead at the top of the page- even if you can only afford $5-$10, every donation matters. Help me keep helping you!
Jenny 05/14/16	I am cooking for 25 people it is a birthday lunch Could you answer how many hot dishes as well as appatizers ,and to do ahead freezer food , thank you ,I would be so happy if you could help me,regards Jenny
ellen 05/14/16	OK, Assuming you have a standard kitchen, you could do one of the wedding chickens on this site ahead as the entree, and reheat the day of, then add a rice pilaf dish (can be done in the oven) made day of, maybe a hot veg (about 6 pounds). You need 3 9x13 dishes for the entree, 2 9x14 for each side dish. A gallon of salad. For the appetizers, see the veggie tray page and the fruit tray page and do for 25. You can write back. Now I need your help! For years, I've been helping make weddings & other large events a success and I've loved every minute. We've got major changes in the works to remodel EllensKitchen.com and in order to fund the new website, better searches and more help for your events, we need to raise nearly $20,000 within the next three months. To make a gift, just click on the masthead at the top of the page- even if you can only afford $5-$10, every donation matters. Help me keep helping you!
Sandy 05/18/16	possibly cooking for 60-70 people Trying to plan for our daughter's High School Graduation Party.. here is the menu Burgers/Dogs Pulled Pork Sandwiches Pasta Salad Potato Salad Veggie Tray Fruit Tray Chips/Pretzels etc Cake How does this sound? Too much? Not enough? Not worried about the Burgers/Dogs part that is pretty self explanatory but wondering how many pounds of Pulled Pork I should do. Also how many pounds of Pasta/Potato Salad? I am ordering Veggie and Fruit Trays but wonder if one large of each would be enough.
ellen 05/20/16	grad party for 70 people Since these are teens, you can count it as 3/4 of 100. Burgers/Dogs Pulled Pork Sandwiches, 1 pound makes 6 sandwiches or 12 sliders. When you have multiple selections, the slider size is a good idea, about 7 pounds ready to serve. 5 pounds sliced onions, 3 quarts sliced pickles, consider 2 gallons of slaw Pasta Salad,start with 3 pounds dry pasta do add-ins Potato Salad, 3 gallons, about 28 pounds raw potatoes Veggie Tray Fruit Tray Large commercial tray serves 24-30 only. Big savings if you do this yourself, see the veggie tray page and the fruit tray page, plan 4-5 bites veg plus Ranch dressing, 6 pieces fruits. Counts by weight are on those pages. Chips/Pretzels etc 5 pounds potato or 6 pounds cor chips, 1 pint dip per pound of chips. Pretzels would be about 3 pounds Cake full sheet or 2 layer half sheet serves just 60. Consider adding a few dozen cookies or bars You can write back. Now I need your help! For years, I've been helping make weddings & other large events a success and I've loved every minute. We've got major changes in the works to remodel EllensKitchen.com and in order to fund the new website, better searches and more help for your events, we need to raise nearly $20,000 within the next three months. To make a gift, just click on the masthead at the top of the page- even if you can only afford $5-$10, every donation matters. Help me keep helping you!
Deborah 07/06/16	I am planning a party with 40-50 people and having a hobo dinner with kabasa, onions, carrots, potatoes, corn on the cob and cabbage. Can you tell me how much of each item I would need?
ellen 07/06/16	Per person (it makes a difference whether it is 40 or 50): kielbasa, at least 1 pound per 3; 1 pounds per 2 for any really big eaters onions, 1/2 per person carrots, 1 per person potatoes, 1 per person, at least 1/3 pound corn on the cob, 1 piece per person plus a few extra cabbage, 1/4 smallish or 1/6 larger head Does this help? I am doing a fundraising campaign to remodel the kitchen and provide the changes you readers have asked for- please click the masthead at the top of this page to go to www.ellensbigpots.com and make a donation. (Especially if it is a paid gig!) Thank you.
teresa 07/20/16	cooking for -50 people I am planning a small reception for 50-60 people which the bride would like lasagne, salad ,and garlic bread. Would you let me know how much amount of hamburger, prego sauce, ricotta cheese,moz cheese, and cheddar, and lasagna noodles I need. Maybe salad mix too. Thanks, Tere
ellen 07/20/16	On the spaghetti page there is a calculation table for all the ingredients for varied amounts of lasagna. Take a look, then write back if it is not what you need. For the salad, if you do 2/3 the amount for 100 from the salad section of the plan for 100 page, you will have plenty, even for 60. Any donation to support the site is appreciated. Click on the masthead above to go to the donation site. Thank you.
Denae 07/31/16	Cooking for 50 people -- Wedding I am planning on cooking for a wedding with 50 people chicken chimichuri, raviolis, shrimp n grits (from a cater ,..thinking a pan and a half since most are from out of state and havent had this) yellow rice, green beans, rolls and butter. I was planning on having some cheese and meats along with chips and salsa out prior to eatting for the guests to munch on. For dessert I am having a small cake, cupcakes, cream puffs, and a cheesecake. How much of each should I figure on. I am so lost on it. Thank you so much!
Jan 07/31/16	I am cooking lasagna (beef- we raise our own) for supper at church on Wednesday night. I was thinking it would take about 2 of the large foil pans. Is 10 # of meat sufficient? How many boxes of noodles and sauce?
ellen 08/01/16	Jan, Look on the spaghetti page for the lasagna estimating table, it tells what size pans and how many ingredients for different amounts. Around the middle of the page.
Debbie 08/07/16	Hosting party for 60 (approx 10 will be children) Menu: Ham, roast, beef w/ gravey, fried wing dings, green beans, rice, mac and cheese, garden salad. serving buffet style. What type of roast and ham is best for this. how much ham, roast wing should I purchase?
ellen 08/09/16	Hi again Debbie, Roast beef will be the favorite. Chuck shoulder roast, slow cooked, is perfect for this- try the roast beef platter at Cracker Barrel- 2 pounds raw per 5 guests Ham, 1 pound boneless per 5 guests. If you find a good buy, spiral cut is very good for serving fried wing dings, this is an expensive little offering, almost as much as the beef. Consider doing just 2 per person with the appetizers or switching to tenders, 2 per person- meatier and a but cheaper!
Tilana 08/16/16	Hi Ellen, what quantity of butternut do we need to make butternut soup for 50 people?
ellen 08/16/16	1 pound per 4 bowls is plenty.
SD 09/11/16	I teach a cooking class for kids and we are catering a mystery dinner on Halloween for around 50 people. We would like to make something nice but not too expensive. It will be served, not buffet, and I am wondering if a classic Pot Roast with Potatoes, carrots, onions ect, will be too casual. We'd like it to be classy but feel like Spaghetti or baked potatoes is too over used. Do you have any ideas of something nice, easy enough for kids to help with, and not too expensive?
ellen 09/12/16	I would go Tex Mex, and if you would consider a buffet, a taco bar is great for this type event! There is a whole page on how to do this on this site. If not, how about enchiladas? Can be made stacked, New Mexico style or rolled- either way, lots of work for small fingers. Side dish of rice, beans, and chopped lettuce salad; maybe put chips and salsa on the tables?
karen 10/06/16	cooking for 75 people I am cooking for church pastor anniversary and I would love to make oven fried chicken. That will be crispy and good. Also I would like for it to be easy. I have 40 pounds of chicken to cook. Legs and thighs only.
Ellen 10/13/16	cooking for 100 people hey im catering my wedding i got 8 salads 6 pans of lasagna, and two of alfredo from olive garden there are about 100 people 16 of them are children - its for my wedding and im on a very tight budget do you think it will be enough
Carla 11/25/16	Making tiramisu for 40-50 people how many tin rectangular pans do I need?
ellen 11/25/16	People love this! a 9x13 makes 12 modest or 10 more generous portions- I would make 5 pans, but 4 would be the start if you cut carefully.
Teresa 12/07/16	cooking for 50 adults. Hi Ellen, I am cooking for 50 adults men and women. Menu consists of: Cheese queso and tostitios, ck wings, meat balls, Jambalaya, lettuce salad & dressing, rolls, tea, water and coke. We will be serving buffet style. I have read many of your postings and this is what I think is right portion, but maybe you can confirm. Thanks.. Cheese queso with sausage1/4 c ea, chips 5-8 ea, ck wings 4-6 pc, meat balls 2-3 ec, Jambayla 1/2 c ea, Salad 1/4 cup ea & two bottle dressing, rolls 1 ea, and 2- 12 oz glass of beverage, what are your thoughts?
ellen 12/10/16	I have had hands full locally, continuing til Monday and will get back on this then. Apologies for the delay! If it is over a mealtime, allow at least `1 cup jambalaya per person.
Teresa 12/11/16	Ellen, I am sorry I forgot to mention the time frame is from 7 pm. to 9:30 ish.
ellen 12/20/16	Salad and dressing are short- do 1/2 the amount on plan for 100. Meatballs by weight, at least 10 pounds, 3 quarts sauce. suggest you add a marinated or hot veg dish, about 12 pounds (that is a gallon plus a quart or 2 if you buy ready made). Thanks for your patience.
Mamatha 12/29/16	How much ingredients need to prepare custard salad for 60 members.. Milk and powder sugar quantity
ellen 12/29/16	Recipes vary, but you want at least 1/2 cup milk per person Usually that means abut 1 tablespoon of sugar per 1/2 cup milk
Alan 02/06/17	Hi Ellen I am planning an event for between 100 to 120 people serving spagetti bolognese.Could you tell me how much meat I'd need for this amount of people.Thanks.
ellen 02/06/17	Yes, do 2 times the amount for 50-60 at the bottom of the spaghetti page. Very good quantity guidelines.
Lin 03/05/17	cooking for 50 people I'm cooking for 50ppl. Fruit platter, Ceasar salad, penne in marinara with surge and chicken Fettuccini. How much pasta & meat do I need and make sure it's enough...maybe a little extra. Ryan's
Lin 03/05/17	cooking for 50 people Sorry for reposting cooking for 50 people I'm cooking for 50ppl. Fruit platter, Ceasar salad, penne in marinara with sausage and chicken Fettuccini. How much pasta & meat & sauce do I need and make sure it's enough...maybe a little extra.
ellen 03/06/17	Spaghetti dinner for 50-60 at the bottom of the spaghetti page gives good amounts for that size party. The part of the sauce you want burger for, about 3/4 pound per quart sauce. The rest, 3-4 chicken thighs per quart of sauce, not to exceed 1 per person. Do consider some plain for any vegetarians in the crowd. For the fruit, 2 times the tray for 25 is a place to start.
Jo Ann 03/27/17	Cooking for 80 people I am cooking Chicken Breast w/mushroom gravy on a bed of rice with a green salad and either marinated green beans or bacon/onion green beans. I am also thinking about serving buttered yellow & zucchini squash. My question ... how much yellow & zucchini squash do I need. I will use about 2/3 yellow & 1/3 zucchini.
Dr.Dell 07/25/17	cooking for 50-60 people im having a roti sale an i have to serve 40 persons with chicken an 20 persons with fish how much pounds of chicken will i need an how much pound of fish do i need
ellen 07/29/17	Dr Dell, 1 pound raw boneless per 5 people for both for small servings.
Sheila 08/06/17	cooking for 60 people outside buffet outside picnic buffet ziti, sausage & peppers, taco bar, chicken wings, 3 salads. How much ziti and supplies for a taco bar am I going to needed?
ellen 08/06/17	Assuming normal adults/ mixed family, not a lot of teens or college age, suggest you do 1/3 the taco bar for 100, allowing extra chips, 8-10 pounds sausage cut n half and 4 pieces chicken wing per person. These are desirable foods and most people will eat some of each. About 8 pounds zit, 1 quart sauce per pound, a pound or two less if the salads are starchy.
Bobbi G 05/23/18	cooking for 40-60 people Hello. I'm having my son's graduation party and having trouble figuring out how much I need to make. Maidrites, crockpot little smokies, potato chips, cheese and crackers and buttermilk salad. I've got some figures but the more I look online I'm wondering if in figuring to much or not enough.
ellen 05/24/18	Maidrites, Suggest you use slider buns- the girls usually eat 2, the boys 3. 1 pound ready to serve filling fills 12, which feeds 5 guests. Good recipe this site Onions, 4 pounds sliced, pickles, 2 quarts crockpot little smokies, about 6 pounds, 2 quarts sauce potato chips, 4 pounds, 4 pints salsa or dip cheese, 4-5 pounds, some can be spreads or logs crackers, 4 pounds buttermilk salad. 6 ounce package of jello serves 8-10. You are probably using a specific recipe, just make 5-6 times a single recipe. Strongly suggest you add fruit trays or green salad, do 1/2 the amount for 100 from my site recipes or tables You can write back, would be happy to check your estimates. If this is a paid gig or I have saved you time, trouble, or money, please make a donation to support the site, maybe a dime per guest. Thank you.
Jo Ann 07/26/18	cooking for 80 people I am cooking Chicken Breast w/mushroom gravy on a bed of rice with a green salad and either marinated green beans or bacon/onion green beans. I am also thinking about serving buttered yellow & zucchini squash. My question ... how much yellow & zucchini squash do I need. I will use about 2/3 yellow & 1/3 zucchini.
ellen 07/26/18	About 15 pounds yellow and 7-8 green. Some red onion helps the color.
nina 08/02/18	cooking for 100 people 25 kids Hello, I am having 100 adult & 25 kids for 1st birthday party. for kids we order pizza Can you tell me how much I need. (Greek lunch) falafal wrap(for vegetarian.. maybe 40 people)& chicken wrap Greek green lettuce salad with feta Perl couscous salad with pesto sauce tabbouleh salad hummus Indian samosa (meat & potato) chicken piece as side dish
ellen 08/03/18	What ages are the kids? Toddlers eat much less than eens Can you get the rectangular square-cut pizzas, or will they be round? Kids like chicken legs. If you were to add fruit trays you might omit the pizza... Anyway: falafal wrap(for vegetarian.. maybe 40 people); if individual size, do 42, if larger, do 30 and cut in half chicken wrap, if individual, do 64, if larger, do 40 and cut in half Cutting the larger ones is a better choice for a party, since some people will want both. Greek green lettuce salad with feta- look at the Greek village salad on this site: www.ellenskitchen.com/bigpots/plan/salads1100.html#greeksaladcrowd Do about 1/4 less than the larger amount, since you will have other salad choices Perl couscous salad with pesto sauce- about 3 gallons tabbouleh salad- about 2 gallons hummus-about 1 1/2 gallons something to dip with? 6-8 pounds chips or crackers, 10-12 pounds veggies or bread? Indian samosa (meat & potato)160-200- depends on the crowd chicken piece as side dish - do small pieces- single leg or thigh, split breast pieces if used-about 100, since some of he kids wll want it, too You can write back. f I have saved you time, trouble or money, please make a donation, maybe a nickel or dime per guest, to suppor this sie. hanks.
BRIAN 09/14/18	cooking for 60 people HI ELLEN I'VE BEEN ASKED TO PREPARE A MEAL FOR 60 GUEST Menu: (30) Fried Chicken & Rice (30) Beef Stew & Rice, 2 Vegetables & 2 Salads. HOW CAN I CHARGE THEM?
ellen 09/15/18	It depends on whether this is drop-off or you are setting up and serving, among other things. Most catering charges are 3-4 times the actual food costs.
Dee 07/04/19	cooking for 30-40 people Im planning to cook menudo one of the menu on my child christening.
ellen 07/05/19	The menudo thread has good recipes for both TexMex and Filipino menudo.
Omar Navarro 01/27/20	How much pork is approximately needed for 40-50 people. I'm preparing menudo. Thanks.
ellen 02/01/20	Please see the menudo thread, it has recipes for both Mexican and Filipino style menudos: www.ellenskitchen.com/forum/messages/43534.html You do about 4-5 pounds of tripe and 2 calves feet or 1 1/2 pounds beef or veal knuckle for each 10 people for Mexican style. If you are doing a Filipino pork recipe, about 1/4 pound per person, or about a kilo per 10.

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