How many pounds of pasta would I need for aprox. 75 people? We will also be serving chicken and a few other side dishes.

You can't use chafing dishes to reheat or cook, they don't get hot enough. The food has to go into the chafer at a food safe, precooked, preheated temperature of at least 145 degrees (use a quick read thermometer). 350 to reheat in a regular oven.

Consider borrowing a couple of 18 quart roasters for the pasta, vegetables and potatoes to free up some oven space.

You can't use chafing dishes to reheat or cook, they don't get hot enough. The food has to go into the chafer at a food safe, precooked, preheated temperature of at least 145 degrees (use a quick read thermometer). 350 to reheat in a regular oven.

See this page offsite for chafer help:

www.eddiesportablepigout.com/steamtable.htm

Consider borrowing a couple of 18 quart roasters for the pasta, vegetables and potatoes to free up some oven space.

Assuming this is teens? (who eat more than regular adults) and assuming 75 people:

meatballs, 3-4 ounces per person
sausage, 3 ounces per person, equal weight onions and peppers mixed in
a hoagie tray- do deli trays and rolls 2-3 ounces sliced meats and 2 ounces sliced cheese and 1 1/2 full size rolls or two smaller per person. Sandwiches don't keep well.

Cranberry Relish for 12 people

1 pound cranberries, fresh - grind
1 apple, cored and finely chopped
1 navel orange, grind OR better, grind the peeled orange after you zest off the orange peel, grind with the cranberries
OPTIONAL 1/2 cup walnuts or pecans, chopped fine
1 cup sugar
OPTIONAL 8 ounce can crushed pineapple, drained
3 oz pkg raspberry OR lemon jello
1 cup water

In a large bowl, add ground cranberries, ground navel orange, chopped apple, pineapple and chopped nuts and sugar; toss together well.

In a small sauce pan, boil 1 cup water add jello and stir to dissolve. Add the additional cup of water and stir to combine.

Pour jello mixture over the cranberry mixture and stir to combine well.

Then pans will hold about 10 quarters each, which serves about 9 people.

I am cooking for my friends wedding in a few weeks. It is about 100 guests. We are doing an hour of hors D'ourves followed by a buffet that will have three entrees - braised beef roasts, salmon and penne pasta, along with three sides. Does the 5oz/3oz rule hold true when there are three entree choices? Also, how much pasta should I prepare?

I really want an entree that can be made in advance and that is nice for a sit-down meal (I'll have 1-2 servers helping out). Can you give me any suggestions?

For 100 modest servings:
1 gallon (4 pounds) onions, diced or sliced
1 head garlic
OPTIONAL 4 pounds fresh mushrooms sliced
1 cup oil
30 pounds lean diced beef
1 quart flour
3 tablespoons pepper
3 tablespoons thyme

6 dried bay leaves
1 gallon plus 1 quart water
6 cups drinkable red wine (or additional water)
1 cup beef flavor base OR 6 tablespoons salt
24 ounces tomato paste

Mix the flour and spices, coat the beef/
Put the oil in the pan, add the onions and mushrooms, wilt the onions (not browning), add the garlic and stir until just colored.
Add the floured meat, brown.
Meanwhile mix the rest of the ingredients. When the meat is browned, stir in the liquid.

Bring just to a low boil turn down to bare simmer and cook about 2 hours, until beef is tender, stirring occasionally.

Correct the seasonings and serve.

First thank you for your help with the beef tips for 250 people. It worked out fabulously. Today I need help with pasta. I am preparing spaghetti for 10 people. I find it is difficult to keep pasta hot. I usuasly rinse it in hot water so it won't stick together. Sometimes that works but the pasta usually gets cool and can get sticky. Is there a way to reheat it so everyone gets hot pasta? What do restaurants do? How to make it so the pasta is'nt sticky? Help, I'm serving Cincinnati Chilli for Super BowlSunday.

I appreciate your help.

I appreciate your help

I'm thinking of serving pulled pork sandwiches, cole slaw (either to put in the sandwich or as a side), store bought (Costco) potato salad, and a mixed greens with avocado and strawberry slices salad for the adults.

1. Is this enough? Do I need to add an appetizer..say veggie tray and/or deviled eggs.
2. Personally I like to eat something crunchy with BBQ pulled pork sandwhiches. I was thinking of adding potato chips?
3. For the sandwiches, I will prepare the pork in a crock pot and then shred and mix with bottled BBQ sauce. What do I need for quantities with this menu? Should I shred at the park to keep it warm? Any other tips? The other option is to do an oven roasted pork loin and slice over there, but I'm thinking the sandwhich is more picnic friendly. There will be picnic tables.
4. I've never made cole slaw in my life before (and actually don't even like it), but the birthday honoree does. I was thinking of buying 'cole slaw' bags at Costco and adding dressing. I saw your 'plain' slaw recipe. What do you recommend I use for the premade slaw? How much for this menu/group?

5. Since I'm buying premade potato salad, how much do I need for this size group? I was thinking of enhancing it with chopped fresh herbs and slices of roasted red peppers to decorate and make a pattern on top. Any other ideas?

Drinks will be water bottles, soda cans, and beer bottles. No wine to avoid extra work rather than extra cost.

6. Is wine that much extra work? How much would I need for this crowd with the beer and soft drink availability?

I will probably just do ham&cheese sandwhiches, chips, baby carrots and juice boxes for the kids.

7. Does this sound like a good idea?

Thank you a thousand times ahead of time!!!

8. I plan on cutting these the night before and putting in my refrigerator in an aluminum pan. Is this ok?

Dessert is double layer 1/2 sheet cake.

Helen, you are in some difficulty food-safety-wise here; 2 hours at air temp is sort of the max for outside foods. So you will need a LOT of ice chests for this amount of food.
1. People really love deviled eggs, and they would be great with this menu. See my recipe for many deviled eggs.
2. 4 pounds of potato chips, and don't open the last one til you see if it is needed. This is enough chips for all. Dip would be nice, about 2 1/2 to 3 quarts.
3. Yes, pulled pork is fine. 1 quart sauce per 6 pounds meat. I make it a couple of days ahead and let it sit in the sauce in the fridge.
4. Slaw is dead easy, and can be made ahead. About 8 pounds ready to mix slices.
5. 2 gallons. Add a dozen or so chopped hard-boiled eggs, along with the herbs and red peppers.
6. Wine is not extra work. Best buy, make ahead the High Wire Sangria on this site- 2-3 gallons, make ahead, add the ice on site.
If you just do regular, some economical 1.5 liter wines we like are Fetzer Merlot or Cab, Twisted Old Vine Zin, or some of the Italian pinot grigios.
7. I sort of don't like too separate menus for kids. Rather than pre-make ham sands for the kids, I would do a deli platter with about 10 pounds deli sliced ham and 6 pounds sliced jack cheese (mild). Allow 1.2- 1.5 rolls per adult, 1 roll per kid.
8- watermelon- MUST KEEP icy cold continuously after cutting! Much easier/safer to ice 2 nice big whole watermelons in 2 ice chests and cut on site.

OK, now for the hot/cold thing.

Since you are slicing and reheating you do not need to sear.

A kilo of meat will make about 20 small sandwiches, or 10 large. Depending on the side dishes this should be OK.

Multiple roasts usually only increases the cooking time about 1/2 hour, provided the oven is fully preheated and there is room for the heat to circulate around each one. If the oven is jammed, it will take longer, and you need to rotate the middle ones to the edges half way through.. Use a meat thermometer.

Is this outside with no kitchen/stove-grill/refrig?

Breakfast lunch and dinner? Beverages, snacks? How many of each which days?

How low a budget?

Is there a closing party?

I am having a 5:30 reception for 90 people where I & family will be preparing the food. I would need to do buffet style because I don't have money for wait staff.

I have on site kitchen access (starting at 11am) with 2 ovens, 2 four burner stoves, a prep table, a large fridge, & a warming tray tower. I am trying to decide on buffet style or heavy horse deourves. I think buffet is cheaper. But I also am not sure on entrees & sides especially because I would be cooking a few hours prior to reception & need food to keep well in warming trays.

Ideally I wanted to cook a large beef roast (whichever cut is cheapest), a chicken or fish dish of some kind, and a vegeterian pasta choice, along with 2 side dish choices (green salad and perhaps a rice or potato side). & I would probably serve costco rolls. Would this menu be the most cost effective and or easiest to keep in warming trays? ANY help & suggestions are appreciated.

I am assuming this is a wedding reception? What month?

Thanks for the facility info, it helps. Buffet dinner is simpler and usually less expensive than dinner time hors d'ouvres.

This is a very good size party for your plans, and an adequate kitchen. I would do my orange dijon wedding chicken which is made ahead and frozen, for the chicken dish, a vegetarian lasgana, and possibly the beef (brisket would be a good, make ahead choice. Turkey or ham is another option, or a cold poached or smoked salmon). A baked rice pilaf and 2 additional vegetables, one could be casseroled, the other might be raosted, or maybe glazed carrots, or a corn medley. Yes on the salad. You want a lot of color and at least 3 non-meat items on the plate, or they eat too much meat.

Since this is a feast, consider getting an assortment of really good rolls from a local bakery and real butter.

Please consider having an appetizer table with a fruit tray, some sort of cheese and crackers and one other good dip. A punch (or two, if one is alcoholic). This protects the happiness of the party guests, especially kids, while the photos get taken, and also if you end up needing a little extra time to pull the dinner together.

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.

My question is how many pounds of ziti
and how many pounds of tortellini

It is for 150 students
and 300 parents

Your sides are light, so you can't skimp on the pasta.

The ziti will be much less popular, I would do 350 servings of tortellini and 150 to 200 of the ziti.

Help! 100-150 people

* 15 # cubed cheese
* 15# trimmed veggies
* 5# crackers
* bruschetta crustinis with 10# romas
* bruschetta crustinis with 6# asparagus
* 26# ground veal and pork for meatballs
* 10# portobellos and 2# crab for stuffed shrooms
* 490 - 1oz. pieces of spanakopita

SALAD:

* 12# spinach
* 9# cherry tomatoes
* 5# shaved parmesan
* 6# croutons

DINNER BUFFET:

The original meal I was going to cook was romemary wings with bacon wrapped potatoes. But I thought it would be more economical for the skewers and nix the bacon.

1. What kind of Steak should I get? and how much?
2.I plan on using red/green peppers and onions (simple) - how many do you think I will need?
3. Any suggestions on marinade or spice? What works best?
4. Any suggestions on something else to add?
5. About how long should they cook for (I am worried about burning the veggies before the meat is properly cooked).

See any middle Eastern cookbook for help on rubs and marinades.

If you use thin pieces of the onions and peppers, they will cook about right for the meat. Make a few, try them.

penne pasta
baked ziti
Plan on 12-16 pounds dry pasta per 100, divide among your recipes

How about a roasted vegetable mix that can be made ahead and served room temp?

First of all, you need liability insurance. If a guest or server is injured or claims that your food made them sick, you can be sued, lose your house and have a lifetime of debt.

Also, it is illegal in most states to prepare food for sale in a home kitchen. It has to be prepared and stored in a licensed, inspected kitchen.

Second, a party this size requires day of at least 6 serving lines, with approximately 6-8 people in the kitchen and about 30 to set up, serve, and clean up. That is 38 people at over $100 per person- around $4000 JUST FOR THE STAFF for the day. That does NOT cover the cost of the shopping and prep done before, equipment rental, or the food, and you will need plenty of help.

You need written contracts. These have to specify who pays costs for staff, rentals; who provided the chafers, serving utensils, tables, chairs, silverware and glasses; decorations. Who keeps the left over food. You have to prepare at least 10% extra, and inexperienced clients (like yours) think that this is theirs to keep; it is not. Your contract specifies a flat rate for the fixed number or less, then a specific fee for each additional, and that the leftover from the extra goes home with you. Special items like the wedding toast. They should pay at least 1/2 at least 2 weeks in advance, and the balance day of.

Catering a wedding is absolutely the most demanding job a caterer can undertake. It has to be perfect, and if anything goes wrong or the food runs out (even if 50 extra guests show up), it is the caterer's fault. Always.

So, please reconsider taking this job. This menu should charge out at at least $38 per person, yes, over $17,000, and that is with experienced staff that allows minimum numbers, and very skilled prep staff. If you need to ask for help on the food quantities, you are out of your depth.

gaming-guru.hubpages.com/hub/Questions-To-Ask-Wedding-Caterers-Tips-From-A-Professional-Caterer

and here is a source:

Delivered pizzas are expensive. If you don't have an oven to do your own, let's try to find something else.

Sometimes people do a baby sort of pastelly food thing. Sometimes it is more eclectic, or an ethnic theme.

An ethnic theme that works well and is not costly is Fiesta!, with a taco bar, adding nacho fixings and enough lettuce for salads for the no-carb folks. You can also have a pinata for the kids to knock around. Does that interest you?

Another option is tea party type food, ending in cupcakes with pink and blue icings. Skipping the pizza, have pbj's and ham orbologna in finger sandwiches for the kids, grown up flavors for the adults, a buffet of scones, cakes, cookies, and a fruit tray. Maybe someone to read tea leaves and tell happy fortunes.

Or you can theme off the expectant parent's interests or style.

Go ahead and start your own thread so I can find your next reply easily.

Iced tea and lemonade or punch...

Saw "no good reheat opt" several times - although had a (chef) friend suggest grill day before to add marks, then bake day of...thoughts?!?

Also, plan was originally to have 3+ grills going and allow guests to prep/cook skewers on their own. Pros/Cons/Suggestions for this plan with # of guests expected?

I would never set up a make your own kabob bar at a wedding event.

If this is a wedding reception and people will be dressed, they are not going to want to be skewering food- and raw chicken is a big no-no for handling without hand-washing right there.

There is risk of burn or even (no kidding) stab injuries from the skewers.

If the skewers take 8 minutes, which would be kind of minimum, think about how many people are going to be clustering around each grill trying to keep track of their own skewers and then pulling them off when they are not fully cooked...

The grill marks are not cooking- they are VERY brief and the meat is chilled right away- partially pre-cooking meats, but especially poultry, is an unsafe procedure.

You can make big pans of grilled meats and veggies, sort of fajita style, and just let people scoop up their own. Fajitas are just kabobs without skewers.

Rice, 1/2 cup per person
Beans, 1/2 cup per person
Chicken, 1 quarter if leg, or 2 pieces
Pasta or Potato for Salad, 1/2 cup per person. With this menu, though, I would do a fruit cup or salad cup instead...

Btw we're doing typical foods and serving sizes, things to keep warm:
Pre-slowcooked roast
Chicken
Pasta (maybe with meatballs)
Mashed potatoes
Veggies

meatballs (bought frozen) in cranberry sauce; 12-14 pounds

chicken salad- you need just 4 gallons

(either served on mini rolls such as Hawaiian rolls or used as a do-it-yourself spread on Ritz crackers;
If rolls, allow 2 per, some left, and if crackers about 9 pounds

frozen deli spirals; 2 bites per person

veggie tray (cherry tomatoes, yellow squash, broccoli, carrots, cauliflower) with dressing;
see the veggie tray page for help with amounts; Ranch dip (Ranch seasoning in Greek yogurt or sour cream) is the all-time favorite-2 cups per each 30

cheese ball; 1 pound per 15. I have some good recipes not yet posted- send an email to the contact link at the bottom of the page, and I will send you some. Put "cheese balls" in the subject line.

frozen mini cheesecakes;
frozen mini cream puffs;
at least 1 each per person, maybe a few extra

mixed nuts; 6 pounds per 100

sheet cake; each full sheet easily serves 50-60, so one 2 layer sheet cake would do, if someone cuts carefully, since there are other sweets.

iced tea, about 10 gallons, 1/3 unsweetened; you might try some of the new green or sweet teas- my mom favors green tea with ginseng and honey!
Ice, about 1 pound per 3
fresh fruit-flavored water (sparkling?)- a liter pours 5 glasses with ice. about a case (24)

Never done this before. We are having a Tiki party with 50 guest.

Any advise or suggestion is greatly appreciated.

The heavy fried chicken breading is not authentic; a light cornstarch coating with pan frying is. Yes, soggy is an issue. Either heat the sauce separately and add to the chicken pieces just as you fill the pans for serving, or use a different dish- chicken almond ding, moo goo gai pan...

An extra large pizza like this cuts 12 slices, and 2 would be the most you would expect anyone to eat at this stage in the party, unless they are football players or complete pizza addicts? So 1 pizza per 6-8, maybe 32 all together.

chinese noodles
packets of frozen veggies
frys vege strips (tofu strips frozen)
tomato cuecumber onion for israeli salad
vege sticks for dips - carrot cucumber celery and capsicum

tomato cucumber onion for israeli salad
Look at any of these tasty off site recipes:
www.chabad.org/search/results.asp?searchWord=israeli+salad

Or take a look at this interesting variation:
www.egglandsbest.com/recipe/israeli-salad-tahini-lemon-dressing/

vege sticks for dips - carrot cucumber celery and capsicum about 1 pound total ready to eat per 12, 1 pint dip per pound. Help available on the veggie tray page.

A full pan is usually about 25 servings, so you are talking 6 of each dish.

I am hosting a repast after a funeral. We are expecting about 200 people. We really don't know for sure, but this is our best guess.

We are serving Ham, Salmon, meatballs, Green Beans, green salad, potato salad and cake. The family has asked their neighbors to bring sides and desserts, so we have no idea what's coming.

How much ham and salmon (family favorite) do we need?

For 200 people, 50 pounds ham, 30 pounds salmon, 20 pounds meat balls in 6 quarts sauce

Green Beans, 7 #10 cans
green salad, use plan for 100 table, has amounts and dressings
potato salad, 8 gallons

If you want to see the whole roast, see this video:

www.youtube.com/watch?v=8rZLyPDWozY

You can roast the whole thing in one piece. Cook it a day ahead and reheat for the dinner. This will allow you to chill and remove any fat, spend more time getting a sauce done, and give you more time with your guests. With braised meats they're better once cooked, chilled and reheated. Slice it and return it to a reduced braising liquid and keep it in there overnight before reheating.

See this great article:
foodspin.deadspin.com/how-to-braise-a-big-chuck-roast-and-stave-off-scurvy-1645079179

braise in the oven, covered, at 275, covered well.

white potatoes, 1 pound per 4
baby carrots, 1 pound per 8
onions, 1pound per 4
sweet potatoes, 1 pound per 6

You need tomatoes and tomato paste, and beef broth for the braise, as well as some red wine, church permitting.

A fresh pineapple makes about 50 kabob sized pieces
A bell pepper about 8 pieces
medium onion, about 12-16
mushrooms, just decide how many and count all the pieces to estimate your veg.

hamburgers, plan 50, amount of meat depends on size of burgers, condiments on the sandwich planning page. If you keep the last 10 cold till you see if you need them, you can use for another meal in the next day or two, yay meatloaf!
hotdogs, could skip, no extra buns, and just do some plain chicken legs for any shy kids. Or maybe do 5 pounds of smoked sausage?

If you are doing just one per person, you need at least 4 ounces of cooked meat per skewer, which means, 1 pound per 3 people raw boneless and fairly large chunks.

chicken tandoori pieces (drumsticks and thighs). 2 quarters for each 3 people, cut apart
boneless chicken tikka pieces on skewers, 1 pound rawper 4
sheesh kebabs cooked on skewers, 1 pound raw per 4
lamb chops, 1 per person or for cubed meat, 1 pound raw per 4

This gives you almost double the usual serving of meats, so should be plenty

Plan to put good bread baskets and plate salads on the tables, this will help fill in while the diners wait for the inexperienced servers to serve. A low cost happy maker. My amounts for salads on the plan for 100 tables will make 120 plates

At least 14 pounds of boneless chicken. A fresh pineapple cuts about 48 chunks, so the amount of pineapple depends on how much you plan, but I expect at least 4 pieces of chicken and 3 pieces pineapple for each skewer, making about 60 skewers.

Soak the skewers in water at least 1/2 hour if they are bamboo.

10 pounds of meatballs, 3 quarts of sauce.

You need to expand the menu, including 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, or there is grilling.

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.

Also, Elizabeth, it will help to brighten up this rather ordinary meal.

Now on to the dinner.

Pulled Pork, 1 pound per 6=29 pounds, OK
Add 1 1/2 gallons sliced pickles, about 12 pounds thin sliced onions, 3 gallons cole slaw, 1 squirt bottle sauce per table
Buns 5 large or 12 slider buns per pound
Chicken Tenders, 1 pound per 5=35 pounds
Dips are usually expected, 1 cup per 6

Mashed Potatoes, 50 pounds,
add gravy, 7-8 quarts
Macaroni and Cheese, 16 pounds pasta, 1 quart sauce per pound of pasta, 1/2 to 1 pound cheese per pound of pasta

Green Beans, 40 pounds ready to cook

We are having a engagement party at our place for 40 guests. we will be serving a chicken curry with rice, potato bake and roast beef and gravy rolls in a "help yourself" style. we have assumed that about half could eat 2 rolls (and maybe more) but between us we cant figure out how much beef we will need. could you please help us out with a rough estimate of how much beef you think we may need?

Can you consider doing keftah kabob, seasoned ground beef packed on the skewer and roasted? Tasty and more economical. The ones in the picture are actually twice the size recommended in recipe, which makes about 10 this size, serves about 5

www.saveur.com/article/Recipes/Kafta-Lebanese-Beef-Kebabs

Chicken breast 4 ounces raw boneless per person- 1 large or 2 small skewers

Suggest you have humus and pita bread and tabouli-

Shrimp, 4 ounces per person

Two veggie skewers or do one and also serve halves broiled tomatoes seasoned with olive oil and herbs

A delicious and cost-effective addition is dolmas. Large cans containing 60 cost about $8-10, you would do two. A pound of feta cubed in the middle of the platter and a pint of good olives and you have a handsome appetizer.

Order:
Hawaiian rice - 1 pan
Yakisoba (noodles) - 1 pan
Garlic chicken - 2 pans
Each pan is suppose to feed 10 to 15 people full servings.

Me:
Steaks - 20 lbs
Veggie kebabs - 3 per person
Mixed green salad - 7 lbs
Poke - 6 lbs

Beerwise, a full keg serves 40 beer . For cans or bottles, see the beverage planning page

too much meat, not enough carbs.

Hawaiian rice - 1 pan
Yakisoba (noodles) - 1 pan
I would do 3 pans total of the two at least, you divide according to your estimate of the crowd's taste

Add kings rolls? 5-6 pounds

Me:
Steaks - 20 lbs-40 people
Garlic chicken - 2 pans- 25 people
Poke - 6 lbs- easily 40 people

Veggie kebabs - 3 per person- it would be much easier to do roasted veggies rather than skewered. plan 12 pounds ready to cook veg
Mixed green salad - 7 lbs see plan for 100 to estimate dressings

I am having a graduation party for 150 people
I will have chips and wraps for when they first arrive.

The meal will consist of

Chicken fingers
pulled pork
penne ala vodka
chicken francaise
sausage and peppers
eggplant parm
meatballs
How much of each should I make?