To roast, use a meat thermometer, cook it to 160 internal using a low and slow roast for slicing. Since the pork is already cooked, you could reheat it by sealing it in vacuum bags (or ziplock bags with as much air as possible removed) and immerse the bags in a pot of water that's been brought up to 140 degrees or so. Stir in the rice and 3-4 tablespoons of vegetable oil, bring it back to a boil, turn the heat to 300 and clap on the lid. A limit involving the quotient of two sums. Thanks. Process in a pressure canner 20 minutes for pints, 25 minutes for quarts. You will freeze in gallon bags, and remember that it will take 2-3 days to thaw this much meat in the refrigerator. The following tables help you determine how much food you need to prepare everything from appetizers through desserts for your big gatherings:
\n
\n\nAppetizers\n\n\n| Type of Appetizer | \nNumber of Different Appetizer Types | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Appetizers preceding a full meal | \nAt least 4 | \n6 to 8 pieces | \n150 to 200 total appetizers | \n300 to 400 total appetizers | \n
\n\n| Appetizers without a meal | \nAt least 6 | \n12 to 15 pieces | \n300 to 375 total appetizers | \n600 to 750 total appetizers | \n
\n
\n
\n\nDrinks\n\n\n| Type of Drink | \nPer Person | \n
\n\n| Soft drinks | \n1 to 2 eight-ounce servings per hour | \n
\n\n| Punch | \n1 to 2 four-ounce servings per hour | \n
\n\n| Tea | \n1 to 2 eight-ounce servings per hour | \n
\n\n| Coffee | \n1 to 2 four-ounce servings per hour | \n
\n
\n
\n\nSoups and Stews\n\n\n| Soup or Stew | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Served as a first course | \n1 cup | \n5 quarts | \n2 1/2 gallons | \n
\n\n| Served as an entree | \n1 1/2 to 2 cups | \n2 to 2 1/2 gallons | \n4 gallons | \n
\n
\n
\n\nMain Courses\n\n\n| Entree | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Baby-back ribs, pork spareribs, beef short ribs | \n1 pound | \n25 pounds | \n50 pounds | \n
\n\n| Casserole | \nN/A | \n2 to 3 13-x-9-inch casseroles | \n4 to 5 13-x-9-inch casseroles | \n
\n\n| Chicken, turkey, or duck (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
\n\n| Chicken or turkey (with bones) | \n3/4 to 1 pound | \n19 pounds | \n38 pounds | \n
\n\n| Chili, stew, stroganoff, and other chopped meats | \n5 to 6 ounces | \n8 pounds | \n15 pounds | \n
\n\n| Ground beef | \n1/2 pound | \n13 pounds | \n25 pounds | \n
\n\n| Maine lobster (about 2 pounds each) | \n1 | \n25 | \n50 | \n
\n\n| Oysters, clams, and mussels (medium to large) | \n6 to 10 pieces | \n100 to 160 pieces | \n200 to 260 pieces | \n
\n\n| Pasta | \n4 to 5 ounces | \n7 pounds | \n16 pounds | \n
\n\n| Pork | \n14 ounces | \n22 pounds | \n44 pounds | \n
\n\n| Roast (with bone) | \n14 to 16 ounces | \n22 to 25 pounds | \n47 to 50 pounds | \n
\n\n| Roast cuts (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
\n\n| Shrimp (large 16 to 20 per pound) | \n5 to 7 shrimp | \n7 pounds | \n14 pounds | \n
\n\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
\n\n| Turkey (whole) | \n1 pound | \n25 pounds | \n50 pounds | \n
\n
\n
\n\nSide Dishes\n\n\n| Side Dish | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\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
\n\n| Corn on the cob (broken in halves when serving\nbuffet-style) | \n1 ear | \n20 ears | \n45 ears | \n
\n\n| Pasta (cooked) | \n2 to 3 ounces | \n3 1/2 pounds | \n7 pounds | \n
\n\n| Potatoes and yams | \n1 (medium) | \n6 pounds | \n12 pounds | \n
\n\n| Rice and grains (cooked) | \n1 1/2 ounces | \n2 1/2 pounds | \n5 pounds | \n
\n
\n
\n\nDesserts\n\n\n| Dessert | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Brownies or bars | \n1 to 2 per person | \n2 1/2 to 3 dozen | \n5 1/2 to 6 dozen | \n
\n\n| Cheesecake | \n2-inch wedge | \n2 9-inch cheesecakes | \n4 9-inch cheesecakes | \n
\n\n| Cobbler | \n1 cup | \n2 9-x-9-x-2-inch pans | \n4 9-x-9-x-2-inch pans | \n
\n\n| Cookies | \n2 to 3 | \n3 to 4 dozen | \n6 to 8 dozen | \n
\n\n| Ice cream or sorbet | \n8 ounces | \n1 gallon | \n2 gallons | \n
\n\n| Layered cake or angel food cake | \n1 slice | \n2 8-inch cakes | \n4 8-inch cakes | \n
\n\n| Pie | \n3-inch wedge | \n2 to 3 9-inch pies | \n4 to 5 9-inch pies | \n
\n\n| Pudding, trifles, and the like | \n1 cup | \n1 gallon | \n2 gallons | \n
\n\n| Sheet cake | \n2-x-2-inch piece | \n1/4 sheet cake | \n1/2 sheet cake | \n
\n
","blurb":"","authors":[{"authorId":9854,"name":"Dawn Simmons","slug":"dawn-simmons","description":"
Dawn Simmons is a professional caterer and teaches online catering courses. Stir occasionally, gently, adding water or kraut juice to prevent sticking. Reheating, preheat the roaster, then coat again with fresh sauce (NOT THE previously used marinade!!! Preheat the oven to 400 degrees Fahrenheit. As they cook they thicken the sauce. When ready to serve, thaw in fridge and bake per instructions. One hour before event, I'll add the pasta. Preheat the oven to 350 degrees F. Combine the beef, pork, onions, bell peppers, and garlic in a large skillet over medium-high heat. 1 tablespoon ground oregano Add the tomato paste and tomatoes; cook for 15 minutes, stirring frequently. Stir once or twice. Add all of the soup mixture and stir well. When the rice is done, put a clean cotton dish towel over the top to keep moisture off the top layer, turn down to 170-180 and keep it covered until you fluff and serve. Coat a 5-quart slow cooker with no-stick cooking spray. No there is not and you could be shut down completely by your local department of health if you try to go with this arrangement. Add the tomatoes to the skillet along with any herbs as desired. I recommend the orange dijon wedding chicken recipe on this site, which can be made ahead and frozen. If your appetisers or hors d'oeuvres are served as a meal, but you have a filling food station available such as pasta or mashed potatoes, you can reduce your numbers of hot and cold hors d'oeuvres/appetisers. Cover tightly. Note: The video was recorded on my instagram so will be a vertical shot with the black box in the sides:-(. I hope this helps. Rinsing and draining the kraut is important. In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. If you attempt to heat the pasta and sauce together you'll likely overcook the pasta. Add: 1 1/2 gallons pickle chips 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. I am guessing 10 lbs, 8 peppers and 4 large onions? 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. Turn down to 180 after temperature reaches 170 in the midle. Same temp as a regular oven. I am using a homemade turkey brine this year for Thanksgiving. The buns sit on top of the steam tray insert and not too close to the water. 1 cup sour cream It is always a HUGE hit when we serve this to guests. -cake (two full sheets). Allow 3 hours for cooking time. Depending on the size of your bun and how meaty you like your sandwich, you can increase or decrease that amount an ounce or two either way. Use Basmati, converted (Uncle Ben's) or brown rice for best success with roaster rice. Your help matters! If you're able to donate even just $5, please click on the masthead at the top of the page to visit www.EllensBigPots.com and keep us cooking for another year! Were not the smartest here 8 small dried red chiles 1) rental of one or several RV's, food wagons (traveling kitchens, used for taco and sandwich stands in our area) or other vehicles with kitchen facilities. Cover the container and refrigerate, turning the pork half-way through the marinating period. Melt margarine and saute celery and onions 5 minutes until vegetables are tender. If you have not purchased the turkey yet, 16 pounds and under have a little better texture and juiciness. butter For this group, I would use 1 1/2 times those amounts, in 2 roasters. You can do about 4 pounds max in one roaster. Then put drop dumplings on top to cook? 1/2 Cup cold water What kind of liquid should I use when reheating baked honey ham and at what temp should I set my nesco? Be sure to have either a crock pot of vegetarian un-chicken nuggets or a side dish that can serve as a vegetarian entree. For Christmas, I will be cooking 3 pork tenderloins that are about 2 1/2 pounds each in a roaster. This Best Baked Ziti for a crowd truly is a winner. You should put only 1 roaster per circuit for cooking, but two per cuircuit is OK for keeping warm. As for the burgers, they will be pretty bad after 4 hours. * 5 (10.75 ounce) cans condensed cream of mushroom, celery or chicken soup A single serving size of pasta is typically about two ounces of dry pastaamounting to about a cup of cooked pasta. Pour half of the hashbrowns into roaster pan. PREHEAT THE ROASTER 20 MINUTES, layer kraut first, dogs, kraut, dogs, kraut etc, ending with kraut. 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; . But basically if it is two rice and ground meat mixed dishes, you are looking at 10 pounds of rice and 30 pounds of ground meats- you have to do more than 50-50 to allow choice and because people eat more when they self-serve 2 entrees. Preheat the pot on saute with some oil and season your pork loin. Only for when I have a big croud and need the meat too cook fast.
Miss Stevens Script,
Oan Viewership Ratings 2021,
Stoney Clover Pouch Dupe,
Why Is The French Open Now Called Roland Garros,
How Did Arminius Die,
Articles H