Vegetables Tray

Cucumbers,Grape Tomatoes,Broccoli,Cauliflower, and Carrots

Fruits Tray

vegetable tray: carrots, celery, cauliflower, broccoli,

relish tray: pickles, green olives, black olives

fuit for chocolate fountain: strawberrries, pinnapple, banannas, also: marshmallows, small pretzel twists

Thanks

Cindy, it depends on what cut of meat it is- round is different from chuck/shoulder. Write more info.

small spiral pasta
broccoli florets
carrots, sliced thin
bell pepper
zucchini, chopped
black olives, halved
cherry tomatoes, chopped

There is a table for making lasagna in large amounts on the lotsa pasta page.

The rice is the only thing that is easy- if you have no other starches you will want to cook at least 10-11 pounds raw rice. Fresh veggies, you will want about 20 pounds ready to cook per 100.

There is a beverage planning list to help with your sodas. Info on fruit salads is on the fruit trays page.

I need help estimating the amt of food to purchase in making the wedding party a success.
(300 people)
We will begin with a plate made up for each guest consisting of (schnitzel, lunchmeat, cheese, stuffed tomatoes with eggplant salad, vegies, bread)

Main menu (served family style)
Stuffed cabbage served with sourcream,
Stuffed pork loin,
Roasted chicken
Mashed potatoes with gravy
Salad.

Loretta, look in the planning/shopping section of the holiday cooking plans at the top of the Big Pots section. You can cook and vacuum / freeze weeks in advance. Salad is covered in the first section of plan for 100.

Sorina, this is very late to start work on this!!! What is the kitchen arrangements? Have you hired cooks (you will need at least 4) and servers (18-20)?
a plate made up for each guest consisting of (schnitzel, lunchmeat, cheese, stuffed tomatoes with eggplant salad, vegies, bread)
Per person, 1 ounce each meats, cheese, 1/2 regular size tomato, 2 ounces salad, 1-2 ounces bread (don't forget 1 ounce butter), I don't know what veggies- but you could try 2 ounces.
Main menu (served family style)
Amounts depend on the number of persons at the table!
Stuffed cabbage served with sourcream,
1 roll each
Stuffed pork loin,
3 ounces cooked ready to eat each
Roasted chicken
1 piece each
Mashed potatoes with gravy
35 pounds raw potatoes per 100 plus 1/4 cup gravy per person
Salad
You did this on the other plate- see plan for 100 first section

Cake,
if you have not already ordered the cake do it today, these are usually ordered 2 months or more in advance, 1 piece per person as the pieces are estimated very small.
Assorted pastries
should be smal- about two bites- order 1 each type per person, up to 3-4 per person.

To get 5 ounces cooked beef, you need 7-8 ounces raw.

I'm helping prepare food for a church gathering next week, 150~160 people. For tossed salad consisting of mixed greens, Yellow bell pepper and tomato, how much should I figure for each?

I am planning an anniversary party for my parents. We are planning to serve 200 people dinner (6pm).

We plan to serve: Two 180 pound roasted pigs and 18 roasted chickens. The hot veggies we are serving: 4.5 gallons of mashed potatoes, 6 #10 cans of green beans, 6 #10 cans of corn and 4 #10 cans of baked beans. The salads: potato salad made with 40 lbs of potatoes, maccaroni salad made with 8 lbs of dry maccaroni, 4 gallons of slaw and 20 lbs veggie trays.

We also plan to have a dessert buffet with about 400 servings of various desserts.

Drinks: 96 bottles of water, 6 gallons of tea, caf and decaf coffee and 15 woliter bottles of soda.

Bread: About 18 dozen dinner rolls.

I used the info from "planning for 100" to figure the amounts. Do I need to make any adjustments?

Thanks for your help.

I might put pineapple in the slaw with the pork, and I might put out a huge bowl of the little spiced apples or slices, the red ones, for color and taste with the pork. Also, you might consider on big dish of egg salad or possibly pimento cheese in case of vegetarian diners- with 200 people, you are likely to have some.

Thanks so much for reviewing my party information - and so quickly, too.

Your suggestions are great! Also, I had not even thought about vegetarians.

Again, thanks so much,

I am planning a buffet dinner for 200 people. I think I have the amounts for the food, but am unsure of how much dessert and drinks to buy.

Desserts I am considering: cakes, pies, brownies, mini cream puffs, mini eclairs, cookie tray

Drinks I am serving: coffee, tea, soda pop and bottled water.

4-5qt pails each of potato salad and pasta salad= 5 gallons each- short see below
12 large cans of beans- 4 cans is 3 gallons, you have 9 gallons-OK
You have 19 gallons sides you need 30 MINIMUM; I would get 12 gallons of potato and at least 10 of pasta, minimum, add some if it is self serve or you want seconds.

3- 64oz jars of baby dills, OK, but I usually allow 1 gallon per 100, and you also need mustard, mayo, etc all on the condiment table on the sandwich event page

350 buns, OK if they are not heavy eaters

12 -15oz bags of chips SHORT 18 pounds of potato chips (6 pounds per 100)would provide just one side serving per person. For corn chips you would need 8 pounds per 100 for the same size serving.

On the menu:
Green Beans w/onion, mushroom & bacon
Swedish Meatballs
Mosticolli
10 ft. Italian Party Subs - cut
Scallop Potatoes
Mac& Cheese
Veggie Tray
Pickle Tray
Chips & French Onion Dip
Ham & Cream Cheese/Chive Roll Ups

I know the basics of making mosticolli but my concern is how much of what I'll need, meat vs. noodles vs. sauce etc. How many trays should I make?

Do you have any ideas of what else I should serve? Looks to me I still need two types of cold salad.

Your advise is very much appreciated.

Melanie, unless you are preparing in a kitchen with commercial ovens (church, school, etc), I am concerned you do not have enough oven space for this menu. You also do not say how many people; you need to tell me how many sandwiches and how many people. If I were revising this menu, I would probably eliminate BOTH the mac and scalloped potatoes, allowing the mostaciolli to stand in for these dishes. I would add a layered dip/ platter such as 7-layer dip. I would consider an antipasto platter type salad or artichoke condite instead of a plain green salad- I have recipes for both these.

Hi, Roland, all these items are covered in the plan for 100 list, the beverage planning list, and the bbq and brisket page. Prepare an initial estimate and post it, and I will be glad to review it for you.

I am catering a wedding for 150 people which I have never done before. I am so afraid that I will not have enough food. The menu is as follows:

That said, this menu looks a little goofy to me. Is this supposed to be a buffet-style full meal with appetizers before? There are a bunch of things that just don't seem to go, such as the finger sandwiches and tuna salad. The appetizer assortment needs work, such as why serve wings when chicken is the main dish? And what will the vegetarians eat? There needs to be at least 2 vegetables in the dinner selection, and I strongly recommend relish trays rather than tossed salad.

Do you have your liability insurance in place? Do you realize you need at least 3 cooks and a dozen experienced servers to set up serve and clean up this size event? What kitchen, oven and cold storage facilities are available to you, or are you dropping off the food?

You need 2/3 the amount for 100.

Seasoned Pork Chop Sandwiches (1/3 pound) I ordered 300

Cheesy Potatoes - I ordered 10 9x13 pans

Cole Slaw - I am making 5 gallons

Vegetable Trays - 3 large so serve upto 150

Mixed Fruit Bowl - 50 lbs

Potatoe Chips - 10 Gallons

25 cases of beer

20 cases of mixed pop

5 cases of bottled water

1/4 barrel keg of root beer

This is an afternoon party starting at 3 and ending with a bon fire and fireworks.

The luncheon is for 30 people and will include a pasta salad, roast beef, ham, a potato dish and various desserts.

I've been assigned to bring the steamed veggies; am thinking of carrots, broccoli and maybe zucchini. How many pounds of each should I purchase, based on whatever is considered an average portion, given all the other food that's going to be served?

Fried Chicken
Kiebalsa
Corn
Green Beans
Mac & Cheese
Salad
Rolls
Potatoes (cheapest suggestion)?
Rolls/butter

Thanks for your help. It is greatly appreciated.

There is plenty of info on fresh fruit for these trays, if you use frozen, you might prefer to make fruit salad.

10 pounds roastbeef- everyone takes some
12 pounds cheese balls and logs
9 pounds crackers- don't open them all some coould be the tiny cocktail bread slices
2 cans of nuts

I am making chocolate dipped strawberries for a wedding of 300 people. How many pounds of strawberries and chocolate would I need?

I'm getting 60 pieces of fried chicken and a spiral ham

For the sandwiches, see the sandwich page for amounts per 100, and include the condiments. If they are heavy eaters, use the teen section. There is a condiment table on fixings per 100 which will cover the toppings.

Would 20 lb of potatoes do it and 10 lbs of everything else?

Assume the potatoes are cooked. What about the rest?

So if you need 12 ounces of something per person and the yield is 75%, you have to start with 16 ounces per person.

i am having a wedding and need to know how much i need of the following to feed 75 ppl

carrots about 14 pounds
green beans about 18 pounds
pumpkin- How meaty these are varies a lot. You want to end up with about 1/3 cup (3 ounces cooked) per person, so 1 pound whole makes about 4 servings
cauliflower 1 pound whole per 6
(cheese sauce) 1/4 cup per person

50# boneless beef chuck eye, you need just 40
orange chicken recipe, 36# OK

Skip the roasted baby back ribs (about 2 per person.) If you want something along this line, consider cocktail smokies as part of your appetizers (you need an appetizer table, I have written about this).

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

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

I do Xmas brunch for 50 to 60 every year, so that site was doubly helpful. Glad to lose the ribs even though they are good. I have two questions.

4 pounds green beans

This mixed fruit and veggie tray is a little hard to estimate because I don't kno0w what it is for, but this would give you enough:
Carrots-4 pounds
celery-4 bunches
grapes-5-6 pounds
strawberries-depends on size- you need 1 per person if large, 2 if smaller- count a quart and estimate that way
cherry tomatoes- 3 quarts
cucumbers- in sticks, 6 large

For 230 people, you need more food and some additions. First you want to add an appetizer selection arranged and ready when guests come in and here is why:

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

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

One appetizer service area is needed for each 100 guests. With this menu a fruit tray, some kind of veggie or relish tray, and something to spread on a cracker would be fine.

Fried chicken,
baked chicken,
You need at least 2 pieces per person= 460 pieces. About 300 fried, 160 baked.

Macaroni &cheese, see the next post for a mac and cheese discussion for 100
potato salad, about 60 pounds raw potatoes (7-8 gallons
mashed potatoes, about 80 pounds raw potatoes
gravy, 1/4 cup per person Also have butter about 3 pounds per 100

cabbage- 40 pounds
string beans-50 pounds

Rolls, 12 pounds per 100

cake (wedding)- in professional estimates, the pieces on this are very small. A low cost addition is a smaller wedding cake and a 2 layer full sheet "kitchen cake" in the same flavor (serves 100) and/or a grooms cake similar size (allows for chocolate...)
ice cream served beside the cake, about 6 gallons per 100

www.ellenskitchen.com/bigpots/plan/saladbar100.html

If fully complete, ie stems and all, 50 pounds per 100, if frozen ready to cook, 26 pounds per 100.

Use this page:
www.ellenskitchen.com/turkey/planshop.html

Reduce the amounts 10% after you figure them; with 500 people you get some savings from the overlapping of this many people.

3 cans black eyed peas will be plenty, unless you are in an area where these are really popular.

Consider frozen green beans- fresher tasting.
You want 2 pounds drained weight of either.

4-5 pounds potatoes, judge according to the appetites of your guests.

2-3 pounds raw cabbage. Frozen collards are another option, tasty and traditional.

I'm making Chicken Marsala and still not sure on the veggie.

8 lbs. chopped BBQ- plenty, will make 30-40 sandwiches
you need 3-4 pints table sauce with this, 2 pounds sliced onions, quart of pickles
52 pc. fried chicken- no more than 1 per person
5 lbs. cole slaw- short, at least 8
8 lbs. buttered potatoes- 10-12 - are they big eaters?
8 doz. hush puppies- 6 dozen plenty

I am preparing:
1 1/2 gallons green beans; OK
baked macaroni & cheese; 4 pounds dry pasta
corn on the cob; 1 piece per person; some left

deviled eggs; about 2 dozen eggs to start

rolls- crusty, suitable for chop sandwich or dinner roll, 2 small or 1 1/2 larger per person; 1 1/2 pounds butter

For the veggie tray page, consider 1 to 2 classic relish trays (top of the page) plus veggie tray for 100 (4 times the tray for 25).

peppers- 1 per 1-2, depends on size. Red, yellow or orange are much prettier and tastier than green.
zucchini- 1 pound per 8
red onion-1 per 5-6
asparagus- get fat stalks. 1 pound per 6.

You would start the onions first, to get a little caramelizing going, maybe to the asparagus separate, since they are so dependent on size of stalk.

I am cooking indian vegetarian lunch for my daughter birthday party . I am having 1 vegetable as chole and would like to know how many pounds of raw okra i will need for the second vegetable for 30-35 people (including adu;ts+ kids).

Thanks,

how many eggs would i need to make scramble eggs. and I will be making refried beans. how many pounds of beans will I need.

I need assistance with figuring out the side dishes of my meal. Can you please tell me how many pounds I need to purchase of the following vegetables to feed 100 people:

1. Potatoes for mashed potatoes
2. Baby carrots for candied baby carrots
3. Green beans
4. Bagged salad for tossed salad

1/2ound ready to roast per person; how you divide depends on local prices and tastes. Since you are serving mashed potatoes, you might consider cauliflower added as part of the veg mix to allow less yam and parsnip. As above,
the amount you start with depends very much on the vegetables. For example, it takes 40 pounds of asparagus to get 20 pounds roasted, it takes about 28 pounds summer squash to get 22 pounds roasted, 3 pounds bell peppers to get 2 pounds roasted, etc; while potatoes or yams, you lose very little unless peeled.

250 people

pulled pork, 50 pounds ready to serve

buns, 6 per pound, or 12 slider rolls per pound, this is an easier to eat alternative with less waste.
pickles, 2 1/2 gallons
sliced onions, 15 pounds
slaw, at least 4 1/2 gallons if just for sandwiches, but since you don't plan another salad, consider doing7 gallons

Entree alternative for non-pork eaters and vegetarians, with 250 people you will have some- about 2 dozen servings, or 2 half pans, minimum. OR you could do mac and cheese as your pasta dish, in which case you would start with about 20 pounds of dry pasta, 1 quart sauce per pound, 1/2 to 1 pound cheese per pound.

corn, if off the cob, 22 pounds per 100. On the cob, do half cobsand have about 320 half cobs, 5 pounds butter
baked beans, 4 #10 cans per 100 (8 pounds dry beans)
pasta- see note above
famous rice, about 18 pounds dry rice

hamburger buns and dinner rolls, add dinner rolls to the buns you select to make 12 pounds per 100.

Please plan appetizers, 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 serves about 100 guests, so you would plan 2.

Collard green, frozen, 5 pounds
bake mac/cheese, 3 pounds dry pasta for no leftovers, 4 if you want some left; 1 quart sauce per pound, 1/2 to 1 pound cheese per pound
candied yams, 1 #10 can, or 9 pounds fresh
stirred fried green beans,
stirred fry noodles/with veg., 2 1/2 pounds noodles, veg to taste. you might look at the asian noodle salad this site to have this content in a cold make-ahead dish

www.ellenskitchen.com/bigpots/plan/salads1100.html
cheese/cracker tray,
Wham, 6-7 pounds. lesser amount if many non-vegetarians, as they will take smaller portions

Veggie's with the following: Baby Carrots, Mini Peppers, Celery, and Cucumbers.
Fruit: Watermellon, Honeydew, Strawberries, Grapes, Pineapple.

At my wedding we are hoping to have platters instead of Hors-d’oeuvres (They were super expensive and didn't taste great!)
There will be roughly 130 people (Some children) and the cocktail hour will be roughly 2 hours with a large buffet to follow!

Here are the Platter details and we were thinking of getting one of each!

Crudity Platter
Carrot/Celery/Peppers/Cucumbers/Broccoli/Cauliflower/Ranch Dip - approx 5lbs prepared veggies

Canadian Cheese Platter Assorted Canadian Cheese, Crackers, Fruit Garnish - 4.5lbs cheese

Seasonal Fruit Tray Several varieties of the seasons freshest fruits - approx 5.5lbs cut fruit

There will also be a small popcorn stand there as well!

Do you think this would be enough to fill that two hour gap and give people something to snack on until the buffet?

Crudity Platter
Carrot/Celery/Peppers/Cucumbers/Broccoli/Cauliflower/Ranch Dip - approx 5lbs prepared veggies

Canadian Cheese Platter Assorted Canadian Cheese, Crackers, Fruit Garnish - 4.5lbs cheese

Seasonal Fruit Tray Several varieties of the seasons freshest fruits - approx 5.5lbs cut fruit