Melt butter in the same stock pot or in a large saucepan. You MUST have a temp of 165 in the middle of the pan at the end. Yolanda, preheat the roaster. amazingribs.com/recipes/beef/texas_brisket.html. To be safe, just boil a pound and a half and keep the left overs that don't fit. I'm not sure about pulled v. sliced. 2 tablespoons chili powder My daughters sorority was having a pasta dinner to raise money for their philanthropy. Don't forget the rye rolls/bread and mustard. We are doing whole pigs because that is what we have available from family. That is why I use the oven. Allow at least 40 minutes per roaster full. 3 Add cooked meatballs; stir until covered with sauce. I don't want to have to do 5 batches of spaghetti (feeding about 25 people), so I thought this might be easier. I often chop up a bunch of parsley into the onions, or a couple pounds of bell pepper. Consider doing yours that way. Add the tomato paste and tomatoes; cook for 15 minutes, stirring frequently. 9 cans cream of chicken soup Is there a liner (plastic or aluminum) that can be used in an electric roaster to minimize the need for cleaning. Or will the buns get sogged out? An 18 quart roaster will hold 3 gallons of stew safely. By clicking Post Your Answer, you agree to our terms of service, privacy policy and cookie policy. As to yumminess, consider the soy sauce and hony glaze on my "Honorable Turkey" in the recipe box section. Another important thing when cooking that much pasta is to not pour the hot water out when draining; you'll want a pasta insert for your largest cooking pot, so that you can pull and drain the pasta while keeping the water in the pot. Salt it with 2-3 tablespoons of salt. They do great if brined like a turkey or chicken. Yes you can use the roaster. I would cook at home. 4) Cornbread Muffins--what temp and how long to slightly warm without drying out? You don't say what goes with the pilaf, what the other dishes are, what kind of dirty rice with how much meat and what vegetables (mirliton?, eggplaNT?, etc, so I can't even begin to guess how to divide the rice. I would add the broth as needed- it probably WILL be a bit less, but if your breads are drier, it may take the full amount, for example. Place a layer of clean, folded cloth dish towel on top of the rice if you are holding it to prevent excessive wetness/ condensation on the top of the rice. Directions Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Remove roast from slow cooker. Browse other questions tagged, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site. 3. Third, when the potatoes are done enough, _drain_ them and keep them warm covered at 170. Rubber chicken is sometimes an accurate description and you do not want that at your wedding. See my favorite cajun site for a really good red beans recipe: Mary Jo, best soak is overnight- in fridge if the weather is hot. 3 1/2 to 4 pounds potatoes, 2-3 pounds sauerkraut. Add turkey, cooking juices and dressing, stir together. Stack rows of potatoes on top of each other. Wishing you a joyful, blessed, and savvy day!!! Your 20 pounds will make 100 standard buns or about 200-240 slider buns, enough for 80-90 teens/ young adults. That is a very, very small portion, less than side-dish sized. For 4 boxes you would have 4 (30 lb 40 oz). That is a very, very small portion, less than side-dish sized. IT IS SIMPLY UNSAFE TO DO WHAT YOU ARE CONSIDERING. I was making baked ziti and spaghetti and meatballs for 20 runners. If you make this and have any questions , feel free to contact me in the comments. I also make extra dumplings in broth on the stovetop and add as needed. 1 tablespoon ground black pepper It should rest outside the oven for 20 to 30 minutes before you carve it. to request updates, suggest new topics or report a broken link, comment, or question. It helps to put a rack in the bottom, also. 5 pounds tomatoes; 1 teaspoon fine sea salt; 1/2 to 1 cup extra-virgin olive oil; Large pot; Food mill or large sieve; Large rimmed baking pan; . 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. without drying them out or changing their flavor. You MUST refrigerate, by transferring to shallow pans less than 2 inches deep, beans spoil faster than anything. 3 gallons white sauce, made with 3 gallons whole milk, using 1 1/2 tablespoons flour and same of butter for each cup of milk. Hope you enjoy!!! The differences are that it will not get the crispy brown skin and it will be a little more moist that a regular oven. If the sauce is freshly prepared and still hot, quicker. The drum is simply not large enough to allow the beans to move around. See also, freezer lasagna: Do you have a favorite that does not add a bunch of weird stuff like nuts, grapes, etc? If you have never boiled water like this an you want to use this method, check out how long your roaster takes by doing the water heating part ahead at home as a test. Taco meat; Preheat the roaster at least 20 minutes to 325, do pam, allow 1 hour covered, stirring occasionally. With each between 150-180grams. You can do about 4 pounds max in one roaster. Allow about 1 1/2 hours per can Check the temp in the middle with a quick read thermometer and turn oven temp down to 180 to hold for serving when the bean temp reaches 165-180 in the middle. -cake (two full sheets)- plenty. The arm roasts having some fat/ marbling, they cook a bit slower than very very lean meat when slow cooked. As soon as it is tender enough, turn to 165-180 to hold. Also do i stuff it ot not stuff it? I make sure it is boiling before adding the dumplings. If the sauce is cold, it adds at least 1/2 hour to regular cooking time or 1 hour to slow cooking time. If it is all in one package (I hope not! Yes, if you post the recipe I will help multiply it, but you can probably do it yourself; multiply to get the meat right, cut the salt in half, spices 1/4 to 1/3. To use as a giant stewpot, use 375, and allow an hour longer than the regular recipe- it may finish a bit sooner, but with this much chicken you have to allow extra time. Local churches that do weddings and meal events are potential sources of help. Try these fork-twirling good spaghetti recipes. Simmer the sauce at a low heat and stir in the cooked ground beef and onions. Any suggestions? . If you have just freshly cooked the meat and it is hot, the best way to do this is to warm the beans in a pot on the stove and add them hot to the preheated roaster with the hot meat. Every year, I make and freeze this for holiday company and entertaining. Servings INSTRUCTIONS Combine the eggs, ricotta cheese, thyme, oregano ,basil, salt and pepper. Thanks. Bothy ladies, the problem with trying to do the first heating in the roaster is, if you turn the roaster up hot enough to do the large amount of meats in the safe time frame (maximum 2 hours total between 40 and 140), the wires cause hot spots and scorch your food. Or The iceberg lettuce trick is for reheating leftover roast, pork chops, etc. http://www.nesco.com/customer_support/owners_manual_download/english/. Cut the sausage into rounds and reserve Place the Ziti in a roasting pan. Add: 1 1/2 gallons pickle chips You are using an out of date browser. 1) How much meat should I use for the sloppy joes? Use a meat thermometer or an instant read thermometer to check the temp in the middle of the dish. Put a rack in the bottom of the roaster with water under it to make a little steam. Thank you very much for your help. I usually make my own thick white sauce instead of the cream of chicken soup, using 1/2 milk and 1/2 chicken broth, 1 gallon total and omit the extra milk, then melt the cheese in that, and I use 2 pounds sharp cheddar and 1-2 cups grated Parmesan. 6 qts turkey broth, heated Only for when I have a big croud and need the meat too cook fast. Then see: For all you ever wanted to know about turkeys. Pour creamy sauce over cooked ziti pasta; mix well and set aside. If possible, please send your answer to my email address : gandeporter@gmail.com. The exterior body of this instant pot comprises a brushed stainless steel exterior which is also fingerprint-resistant. It will hold about an hour. When done (tender and center is 165 or above) place folded clean cotton dish towel on top to catch condensation, turn to 180 to hold until served. It would be approx. Allow to rest at least a half hour before serving. Usually we eat 80~100g each, which should translate to 2.8~3.5 ounces. 3) Veggies/beans--what temp and how long to heat straight from the can (1 roaster each) We're 15% of the way to our goal for the next three months. Grab a cup of coffee and join me on the journey to stay savvy! and 1 cup of dry rice makes a slightly above average service of hot food. Same recipe as for the regular oven- same temp- turn to 160 NOT 140 when done. * 1-1/2 cups melted butter 3 Pounds BONELESS TURKEY BREAST ROAST, thawed if frozen First, they sear all sides of the meat in a hot skillet on top of the stove. Here is a recipe for creamy turkey soup 24 servings. 3. www.ellenskitchen.com/bigpots/bbentree5.html. Allow at least 1 hour if not frozen. I would probably use several roasters, one to cook and the others to keep warm. It is safer, and you get moister turkey, if you cook it unstuffed, because you don't have to heat it as high. 6 cups Cocoa or hot chocolate 13 quarts Ice-cream, bricks Remove and cool. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Jamie! Here is the link- it got lost when we split this thread: www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html Thank you! b nice like u want ur kidz 2. Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. Eight hours may be a little long, though, for all but the largest roasts. Add Parmesan cheese. Please consider adding an appetizer plan and here is why: A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. 4pound load per roaster or just a tad under. Yes simmering in a gravy or sauce is a good choice, as the chops are very lean and thus tend toward dry, and you will need two ovens for this much. 2 Tb. We're having a surprise birthday party for my mom, and we have opted to have pulled pork barbecue. I guess the point I was trying to make was that we DON'T have the luxury of cleaning the pans until we bring them home at night. Use a BIG Pot and boil lots of water. Either chuck or rump; the rump will be a bit drier, the chuck juicier but perhaps shrink a bit more. I need to keep food warm for travel and serving and a two hour window. Allow up to 20 minutes per gallon for this- it can take a while. Mini meatballs in a brown gravy. PLEASE HELP. 4 tablespoons paprika A limit involving the quotient of two sums. Since you do not tell me the number of people, type of meal, etc, I am not going to geuss at a recipe for you. 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. BJW, you have to bring the center of the pan to 160 and keep it there, in less than 2 hours. Pam, rewarmed for 3 hours, they will WAY overcook, a waste of wonderful cabbage rolls. Adjust lids. Both meats will be served on small Kaiser rolls. What's New? cold water for each pound of spaghetti noodles you plan to cook. It won first place in a Chopped Competition that Zane and I entered with some friends. In a large bowl, combine hash browns, 1/2 cup melted butter. Cook covered about 40 minutes, stirring once about 10 minutes in. You can use your favorite recipe; just allow about twice the cooking time. Tastiest if you chill in broth. The cooking plan is fine. Thank you. Serve the pork warm (no problem with a microwave; it's plenty juicy -- if you cooked it right) with a little more sauce on the side, for your bolder eaters. What is the most effective method for cooking a massive amount of sweet brown sushi rice, Meatballs and Spaghetti in the InstantPot separately, Replacing broken pins/legs on a DIP IC package, Euler: A baby on his lap, a cat on his back thats how he wrote his immortal works (origin?). I have six children and would like to cook in this and have enough for leftovers the next day. Dump 3 packets of Lipton onion soup mix into each roaster (or use the homemade onion soup mix on ellenskitchen.com), sprinkle in seasoned salt and Italian seasoning, olive oil and water. One gallon serves about 10 people for a main dish serving, about 16-20 as a vegetable side dish, about 50 as an appetizer dip. Brenda 06/26/08 Keep the lid on. Check them out. Most people have about a pound of pasta in their diet. When it reaches this temp, you can turn it down to 165-180 to keep warm for serving. Beans, the same. Plain old church supper pork and beans USE MY TEMPS IN THE ARTICLE I REFERRED TO ABOVE. 6 ounces cream cheese Preheat oven to 325 degrees F. Remove string netting and cut roast into slices. They only hold about 12-14 quarts, really. You need an electric griddle or warming tray to hold it. 120 burritos. {"appState":{"pageLoadApiCallsStatus":true},"articleState":{"article":{"headers":{"creationTime":"2016-03-26T21:07:45+00:00","modifiedTime":"2016-03-26T21:07:45+00:00","timestamp":"2022-09-14T18:09:43+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Holiday Meals & Entertaining","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33851"},"slug":"holiday-meals-entertaining","categoryId":33851},{"name":"Parties & Celebrations","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33855"},"slug":"parties-celebrations","categoryId":33855}],"title":"How Much to Cook When You Cook for a Crowd","strippedTitle":"how much to cook when you cook for a crowd","slug":"how-much-to-cook-when-you-cook-for-a-crowd","canonicalUrl":"","seo":{"metaDescription":"When you're cooking for a crowd, knowing how much to cook is your biggest concern. Add your pasta to your meatballs and sauce, when you feel it is the right time to get them nice and warm before you feed your co-workers. OPTIONAL, 1 tablespoon hot pepper sauce I allow two sausages per adult and teen, and one per smaller kid, when I cut them up, and usually have a little left over. Preheat the oven for 300F and plan to reheat 3 hours. www.nesco.com/products/?category=700. If you made the sauce and potatoes earlier, and they have been refrigerated, allow 1 1/2 hours. Do I place a little bit of water in the second roaster? 2 lbs. Pork doesn't take happily to reheating, so we have to talk moisture Consider a layer of either stuffing or gravy, pork fanned across overlapping and then additional on top. It creates less steam so the buns do not get soggy but enough to steam them good without having to watch them every minute. You'll want to pull the pasta early (a little before al dente), and should save some of the pasta water so that you can thin back out the sauce if the pasta starts absorbing too much. I cook half-way in the oven (before basting is necessary and saving propane) and half-way on a grill using indirect heat (making it easier to baste and adding the barbecue flavor you need). here ya go. 1 and 2. But one 5 kg deep 1/2 pan of cooked pasta yields only 30-35 portions. Turn down to 150 degrees to keep warm. Use any chicken recipe you like, Use the same temps you would for a regular oven. It's kind of like Baked Spaghetti but I'm going to use Penne pasta instead.
Curt Simmons is the author of more than 50 books, including iPhoto For Dummies.
","authors":[{"authorId":9854,"name":"Dawn Simmons","slug":"dawn-simmons","description":" Dawn Simmons is a professional caterer and teaches online catering courses. The recipe as shown on the blog is for a crowd. Here are some notes about assembling: you can assemble in generally the same way, with several cautions: The usual pan of ziti is 2-3 inches deep. Your help matters! If so, do we put the water on the bottom of the pan and the RICE PAN floats? I use about 12-14 pounds regular hamburger for plenty for 40; when I make it in the roaster, I buy leaner, so I don't have to drain off grease- then it takes a pound or two less. Cut 30lbs of red potatoes into chunks, place them into Electric roasters, 15 lbs in each. It also lets you get the extra grease off. Definitely use a rack. 4. Not recommended by the roaster people or the turkey people or the USDA. This cooker uses 70% less energy than traditional cookers and your food is prepared 2 to 6 times faster. With this amount of pasta, you will need to use a few pots at once or cook the pasta in batches until it is all cooked. Generally 8 ounces of short pasta (like macaroni) is about 2 cups. You might also consider using polish sausages or kielbasa instead of regular dogs- taste better and not much more expensive if purchased at Sams or Costco or through bulk restaurant supply. You CANNOT legally use either the bathroom or the janitor's closet for a water source for food prep or cleanup. You can either slice it or pull it apart with your fingers (thus the name, "pulled pork"). red pepper flakes or pinch cayenne (optional) 1 1/2 cups water or low sodium broth (beef, vegetable, pork) 3 tablespoons good quality red wine vinegar 1/2 teaspoon oregano 1/2 teaspoon basil 2 lbs. Will my roaster bake a cake and pie at the same temperature and time called for in a regular oven? Does a barbarian benefit from the fast movement ability while wearing medium armor? Because the roaster does not brown or crisp the potatoes, I sprinkle on crushed French fried onions (the same kind used on green bean casserole) about 20 minutes before serving. To many meats with varying cooking times on the grill may prove to be fatal to one or the other meats, particularly as guests arrive and he gets busy socializing. Even a marinara sauce would be a sauce option for sandwich chicken. You must log in or register to reply here. I have 12 lb prime rib that i want to cook for tonight. Put the water and desired salt and seasonings in the roaster, bring to a boil with the roaster at 350 or above. First time we tried this, it won't be the last. Thats why we threw together this handy chart for you! That's right for the roasters, just be aware you need one circuit per roaster, 2 will blow most circuits/fuses. Thanks. I am not sure how to make 20 pounds of pasta ready for a three hour dinner. Cook spaghetti the right way: Carefully hold spaghetti in boiling water and ease it down into the water as it softens, pushing it around the edge of the pan. 1 pound of pasta will serve at least 4. Use high. cheesy penne, 1 pound dry pasta per 10, 1 quart sauce per pound, 1/2 to 1 pound cheese per pound, asparagus, takes 40 pounds as purchased for 100 servings, salad greens, use the salad table on the plan for 100 page, also discusses dressings, dinner rolls, 2 per person, 3 pounds butter per 100. With 300 people, to serve a full dinner buffet style (where more gets eaten) you need raw meats in amounts indicated in the plan for 100 lists. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Folks will RAVE over this easy, cheesy and delicious baked ziti that will feed up to 20 people and is make ahead AND freezer friendly. 4 cups water There's usually a little more wiggle room in terms . Do meatloaf NOT burgers- it is unsafe to hold for so long after cooking- make the loaves ahead, refrigerate, slice and reheat, Do chili mac/ hamburger helper style pasta and ground beef. OPTIONAL, crushed garlic or garlic powder to taste 1 qt whole milk, heated The pulled pork recipe I like best starts two-three days ahead- see the pulled pork thread. I would guess that you can fit 5-7 lbs or so of prepared potatoes in your crock. * 5 cups French fried onion bits for topping. Slicing the pork when it is cold will be easier than when it is warmed, less shredding. My third pan will be a 4" deep full size steam pan with a regular steam tray on top. Layer remaining sauce, ziti, provolone & mozzarella. Italian Spaghetti with Chicken & Roasted Vegetables, The Spinning EggMazing Egg Decorator Provides Easter Fun Without the Mess, How to Make the Christmas Fettuccine from The Holiday, Do not Sell or Share My Personal Information. Were not the smartest here 2 bay leaves Do cut thin, cross-grain pieces, never chunks. Click to see full answer. Use the helpful charts below to create perfect portions of pasta every time. I infuse the milk (for the sauce) with fresh thyme, garlic & onion, and also add onion to the the mixture. A full pan is more than 2 half pans (3 ish). See the recipe in big pots called roast chicken mellee for additional help on cooking large amounts of chicken. If you make one you like, come back and tell us how it went! I was wondering if you can cook the hot dogs and then keep them warm in a roaster oven? So, the more I can get done ahead of time the better. Just do the eggs first, then the drippings, then the broth as needed. But I'm no expert; Yikes, yeah, I eat a lot more than 1/10 of a pound of pasta. If you use that trick, you cook more batches of pasta during the dinner, rather than requiring it all be ready ahead of time. It will not brown like the oven does. whole black peppercorns Why is this the case? The only way I know to get around this is to use more than 1 roaster, keeping your meat-and-sauce layer less than 4 inches deep, and stir. . If it is a Nesco, the heating elements are in the sidewalls, all others they are on the bottom so they tend to scorch a bit more easily. I recommendthis rectangular Le Crueset and this one from Emile Henry. * 5 (8 ounce) containers sour cream Coat a 5-quart slow cooker with no-stick cooking spray. Add the tomatoes to the skillet along with any herbs as desired. Diana, yes. Tammy, this is 12 to 18 loaves, only about three to four fit in a roaster. Pasta sauce or cheese sauce for 100 for spaghetti or macaroni. Here is the recipe I posted last week: As for pulled pork, here is a recipe for 8 pounds from a Carolina cook that is about as good as you can find. Either make sloppy joes/ maid rites/ loose meat sandwiches, which hold very well, recipe on this site; or make sausage in BBQ sauce. 18 lbs. See the mac and cheese for 100 recipe. Making statements based on opinion; back them up with references or personal experience. Preheat 20 minutes to 400. Thanks for you help. Drain off any excess grease. For guests or entertaining, I serve the ziti in stoneware casserole dishes that are designed to go from freezer to oven to table. Roasters cook moister and usually a little faster than regular ovens at the same temperature.The only disadvantage to the roaster, is, it does not brown the turkey. Each one will safely and thoroughly cook 6 pounds of dry pasta, and the 6 quarts or so of sauce you need to make the casserole. OPTIONAL, 1 cup golden sherry 1 teaspoon hot red pepper sauce I just purchased an 18 at nesco roaster oven at a yard sale. I'm doing this because I don't want the pasta to overcook and get mushy. Most people overcook them. (it's also rather important if you're trying to bring it back up to temperature quickly). The following tables help you determine how much food you need to prepare everything from appetizers through desserts for your big gatherings:\n| Type of Appetizer | \nNumber of Different Appetizer Types | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
|---|---|---|---|---|
| Appetizers preceding a full meal | \nAt least 4 | \n6 to 8 pieces | \n150 to 200 total appetizers | \n300 to 400 total appetizers | \n
| Appetizers without a meal | \nAt least 6 | \n12 to 15 pieces | \n300 to 375 total appetizers | \n600 to 750 total appetizers | \n
| Type of Drink | \nPer Person | \n
|---|---|
| Soft drinks | \n1 to 2 eight-ounce servings per hour | \n
| Punch | \n1 to 2 four-ounce servings per hour | \n
| Tea | \n1 to 2 eight-ounce servings per hour | \n
| Coffee | \n1 to 2 four-ounce servings per hour | \n
| Soup or Stew | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
|---|---|---|---|
| Served as a first course | \n1 cup | \n5 quarts | \n2 1/2 gallons | \n
| Served as an entree | \n1 1/2 to 2 cups | \n2 to 2 1/2 gallons | \n4 gallons | \n
| Entree | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
|---|---|---|---|
| Baby-back ribs, pork spareribs, beef short ribs | \n1 pound | \n25 pounds | \n50 pounds | \n
| Casserole | \nN/A | \n2 to 3 13-x-9-inch casseroles | \n4 to 5 13-x-9-inch casseroles | \n
| Chicken, turkey, or duck (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
| Chicken or turkey (with bones) | \n3/4 to 1 pound | \n19 pounds | \n38 pounds | \n
| Chili, stew, stroganoff, and other chopped meats | \n5 to 6 ounces | \n8 pounds | \n15 pounds | \n
| Ground beef | \n1/2 pound | \n13 pounds | \n25 pounds | \n
| Maine lobster (about 2 pounds each) | \n1 | \n25 | \n50 | \n
| Oysters, clams, and mussels (medium to large) | \n6 to 10 pieces | \n100 to 160 pieces | \n200 to 260 pieces | \n
| Pasta | \n4 to 5 ounces | \n7 pounds | \n16 pounds | \n
| Pork | \n14 ounces | \n22 pounds | \n44 pounds | \n
| Roast (with bone) | \n14 to 16 ounces | \n22 to 25 pounds | \n47 to 50 pounds | \n
| Roast cuts (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
| Shrimp (large 16 to 20 per pound) | \n5 to 7 shrimp | \n7 pounds | \n14 pounds | \n
| Steak cuts (T-bone, porterhouse, rib-eye) | \n16 to 24 ounces | \n16 to 24 ounces per person | \n16 to 24 ounces per person | \n
| Turkey (whole) | \n1 pound | \n25 pounds | \n50 pounds | \n
| Side Dish | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
|---|---|---|---|
| Asparagus, carrots, cauliflower, broccoli, green beans, corn\nkernels, peas, black-eyed peas, and so on | \n3 to 4 ounces | \n4 pounds | \n8 pounds | \n
| Corn on the cob (broken in halves when serving\nbuffet-style) | \n1 ear | \n20 ears | \n45 ears | \n
| Pasta (cooked) | \n2 to 3 ounces | \n3 1/2 pounds | \n7 pounds | \n
| Potatoes and yams | \n1 (medium) | \n6 pounds | \n12 pounds | \n
| Rice and grains (cooked) | \n1 1/2 ounces | \n2 1/2 pounds | \n5 pounds | \n
| Dessert | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
|---|---|---|---|
| Brownies or bars | \n1 to 2 per person | \n2 1/2 to 3 dozen | \n5 1/2 to 6 dozen | \n
| Cheesecake | \n2-inch wedge | \n2 9-inch cheesecakes | \n4 9-inch cheesecakes | \n
| Cobbler | \n1 cup | \n2 9-x-9-x-2-inch pans | \n4 9-x-9-x-2-inch pans | \n
| Cookies | \n2 to 3 | \n3 to 4 dozen | \n6 to 8 dozen | \n
| Ice cream or sorbet | \n8 ounces | \n1 gallon | \n2 gallons | \n
| Layered cake or angel food cake | \n1 slice | \n2 8-inch cakes | \n4 8-inch cakes | \n
| Pie | \n3-inch wedge | \n2 to 3 9-inch pies | \n4 to 5 9-inch pies | \n
| Pudding, trifles, and the like | \n1 cup | \n1 gallon | \n2 gallons | \n
| Sheet cake | \n2-x-2-inch piece | \n1/4 sheet cake | \n1/2 sheet cake | \n
When you're cooking for a crowd, knowing how much to cook is your biggest concern.
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