So a 1 pound box of dry pasta (16 ounces = 4 cups dry) cooks up to about 8 cups. Simmer 10 minutes until just tender. spray the cook pan with nonstick Eek! -cake (two full sheets). Instead of reducing heat in oven, would I be able to move the turkey from the oven to 350 degree electric roaster? Cut water only 10% from what you would use for stove top cooking. "Too much" doesn't apply to ratatouille. This will reduce the problems that SAJ14SAJ mentioned. 7 quarts good quality chicken or turkey broth. Whole reds take a little longer than same size cuts. Make the pasta and cool/chill it, then also cool the sauces before assembling the casserole, then put the assembled dish straight into the refrigerator. I add lots of real chicken broth so the dumplings really float. Both meats will be served on small Kaiser rolls. Go to this site. In her free time, you can find her hunting down one-of-a-kind furniture pieces at thrift and vintage stores and DIYing trendy home decor crafts. Step 3 Drain the beans, and pour them into your roaster. How do I stop all the sauce from being absorbed and the pasta going soggy? How To Make roaster oven spaghetti with meatballs and sauce 1 Preheat 18-quart roaster oven to 350 degrees F. 2 Combine all sauce ingredients in Cookwell; stir well until mixed. Heavily grease or spray the cookwell, coat with Parmesan cheese. @DrydenLong The portion sizes I recommend are for dry pasta. EllensKitchen.com is remodeling and I want to provide the changes YOU (my readers) have been asking for. Salt it with 2-3 tablespoons of salt. Yes, you can skip the bacon grease and use some extra butter. The crockpots are actually better for the sausages as they are too small to be easy to get from the roaster. For 4 boxes you would have 4 (30 lb 40 oz). 2 teaspoons cayenne pepper My daughter mentioned it was the only dish that was totally eaten up! 2 tablespoons ground cumin www.ellenskitchen.com/bigpots/pro/rice100.html We're 10% of the way to our goal for the next three months. 350 degrees for 1 1/2 hours, check temp in the middle for 170, turn to 180-200 degrees to hold. Follow along as we break down how much pasta you should make per person, along with tips on perfecting your pasta game. Step 2. If it saves you time, trouble or money, please make a donation to support this site. jar onion flakes * 5 (8 ounce) containers sour cream 10 ounces flour, may need a little more Keep the lid on tight so the top does not dry out, too. Alton Brown's seasonings are also excellent. bring the marinade or bbq sauce to a boil on the stove top to pour over the raw chicken in the cook pan, making sure the chicken is covered and it is stirred around so all the pieces are coated. Your roaster will easily cook 12-14 quarts, so that is 8 pounds dry beans max. * 5 cups French fried onion bits for topping. We're having a come and go graduation party next weekend for 150 people. Baste with the pureed sauce every 30 minutes, until done, turning once (this second half of cooking will take as long as the first, if your grill is correctly regulated). Can I just stack them in the roster and reheat them? Also - NEED MAJOR HELP - we are doing baby gold potatoes (olive oil, garlic and herbs) - these are delicious roasted in the oven but I don't have the time for oven roasting on wedding day We have 70 lbs - can these be 'roasted' in the electric roaster on the day of the wedding with minimal 'care' and if so, how long and what temperature?? Carve cross-grain in 1/2 inch slices. leaving 1/2-inch headspace in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible. I would reheat the kraut and dumpling for 1 1/2 hours at 325, cook the dumplings separately. Simmer the kraut at 350, but roasters vary, so stir it a bit and turn it down if it seems too hot. If this saves you time, trouble, or money, please make a donation to support this site. The pulled pork recipe I like best starts two-three days ahead- see the pulled pork thread. 1 head garlic, broken into unpeeled cloves 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. For pulling, start pulling at the meat with a fork, then attack with your fingers. Leave the husks on, trim the stem so the end is flat. With the quantity of meat involved, I really just want my husband to concentrate on the chops. Note: The cook times are intended for electric pressure cookers. Cover tightly. See a letter from Ellen about the donation campaign. Place onion, potato and carrots in slow cooker turned onto LOW setting. When fully immersed in the water, stir the spaghetti to separate strands. Aim for 170 in the middle of the dish, and when it reaches that, turn the roaster down to 180. Tritip is a delicious but not meltingly tender cut. Read the how to reheat turkey article, it is a lot like that. I thought about a steam table and cooking all the pasta and putting it in a steam table. Now it's my turn to ask a favor of you. Keep the lid on. 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. Hi, RC, Stovetop: put a couple of iceberg lettuce leaves in the bottom of a cast iron skillet or other heavy pan, setting the meat on the lettuce, slipping a teaspoon or so of water UNDER the lettuce (or you can just start with wet lettuce), pop on a lid and then set on medium low heat until warmed to the temperature I like. If you want to feed 4-5, you can definitely make half!!! Stir, and the put the cover back on. 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. What do you have in mind? It is done and safe to eat at 160 degrees. Pasta Serving Size When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow. Is there a proper earth ground point in this switch box? There is discussion how to do a large amount and about reheating. Coat a 5-quart slow cooker with no-stick cooking spray. . Thanks. 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. 9 potatoes, peeled and cubed I would like to find a brilliant programmer that I could get to help me make a calculating CD that would do what I do for the readers 350 degrees, 2 hours before. Don't forget the rye rolls/bread and mustard. Seasoned Advice is a question and answer site for professional and amateur chefs. If you use roasters, use heavy duty foil to cover, you will be uncovering several times. If the meat is precooked and cold, keep it cold until the ropaster is preheated, put it in the roaster and bring it to heat, then stir in the hot beans. Cooks.com - Recipes - Stovetop Turkey Dressing. Whether it's to pass that big test, qualify for that big promotion or even master that cooking technique; people who rely on dummies, rely on it to learn the critical skills and relevant information necessary for success. To boil, you fill the large liner 1/2 full with water, cover and bring to a boil by setting high, add dogs, cover and bring bsck to a boil, simmering until the internal temp of a dog is 170 on an instant read thermometer. OPTIONAL, chopped celery or bell pepper cooked with the onions Cooking time is the same as if you were cooking it in a regular oven. As to yumminess, consider the soy sauce and hony glaze on my "Honorable Turkey" in the recipe box section. 3 Add cooked meatballs; stir until covered with sauce. If you have four chickens in your flock and eat about 6 pounds of feed per week, you will be consuming a 50 pound bag of feed about every 8 weeks. Preheat the oven to 425 for at least 15 minutes. 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! -carolina bbq sauce (2gal): best storage is to freeze the meat in the sauce, then have a table bottle on each table. Thanks !!!! Thanks. The following tables help you determine how much food you need to prepare e","noIndex":0,"noFollow":0},"content":"
When you're cooking for a crowd, knowing how much to cook is your biggest concern. 1 cup vegetable oil The secret to success for the large amount in the roaster is to precook the sliced potatoes, see this recipe: nll.ahf.nmci.navy.mil/publications/docs%5Crecipe/Q05100.pdf. Overloaded roasters also poorly agitate coffee beans. 2 Tb. 1/4 teaspoon ground black pepper Sprinkle seasoning blend over roast and place roast on vegetables. Three items, plus a punch, or two if one is alcoholic, are sufficient. 05/30/14 Barb, the roaster will be VERY full. Enjoy and tell any friends in Asheville or Memphis that you've got 'em beat. Yolanda, preheat the roaster. Bake at the usual oven temp, it will take almost as long as the oven, and just start checking about 30 minutes before it would be done. Freeze. It is similar to lasagna but much easier to make (and just as yummy). It should be fine, but you will need 2 roasters (at least) for each dish. Options would include If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes. Thank you for sharing your recipe and will definitely make it again! Stir together soup, water, poultry seasoning and salt. A full pan is more than 2 half pans (3 ish). b nice like u want ur kidz 2. You can reduce amounts taken if someone serves the meat. 150 3oz pieces of chicken breast. I have a good southern dressing recipe posted in big pots. I recommend the orange dijon wedding chicken recipe on this site, which can be made ahead and frozen. What I am saying is, I don't reheat these vast quantities of chicken except if I have a hot sauce to reheat them in, they simply dry out too much. partyof6. PLUS either 6 1/2 pounds dry weight rice or grain, cooked. 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. Bake in the electric roaster covered for at least 1 hour, 40 minutes, up to 3 hours if the mix was cold/refrigerated to start with. 3 Pounds BONELESS TURKEY BREAST ROAST, thawed if frozen -green beans (five #10 cans), OK,consider adding 1 #10 drained Chinese vegetables, 2 giant cans cream of mushroom soup, and several cans of crunchy French fried onions to top- see ellens better green bean casserole on the Big Pots page Thanks. The garlic will darken, and the mixture will be very thick and fragrant. Cook the pasta, al dente, just a bit less than soft. Do you have a favorite that does not add a bunch of weird stuff like nuts, grapes, etc? Rose, Are you trying to heat up a roaster full of sauerkraut and sausage? Budget Board I would boil for 1/2 hour, then put the adult potatoes in the sauerkraut when you uncovered it, and finish simmering the kid potatoes on the stove. This is the fudge factor that let's you get it done but not overdone. We are doing whole pigs because that is what we have available from family. Thanks for contributing an answer to Seasoned Advice! OPTIONAL, 1 tablespoon hot pepper sauce Thats why we threw together this handy chart for you! This blog is my how-to guide for modern women who want to create a welcoming home, cook fabulous meals, and stay fit and chic at any age. 1 teaspoon hot red pepper sauce 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. I plan on having foil pans keeping warm in the oven so I can refill the roaster as necessary. 1.6 ounces dry is terribly small. So, 5lbs of pasta, 20 cups of milk and 5 lbs of cheese. Cook, stirring frequently, until the beef and pork are cooked through. 3) how much dry pasta should I use for the rigatoni? Here is what Chris Kimball suggests for the 200 degree cooking method and time: Chris Kimball, publisher of Cooks Illustrated have come up with a slow-cooking method that also produced a delicious brown crust. Caution; each roaster requires 1 15 amp circuit, you can't run 2 on the same circuit without blowing the fuse. After 3-4 minutes of heating, add the loin to the pot to brown the sides. The downside is that it generally is a slightly lower quality than pasta and sauce combined at service. The party is Wednesday and I will be doing all my shopping tonight. Thank you! Sandra, yes, it works better to leave them in the husks. We are looking to serve approx 40 people. Ive shared how you can make a Bundt cake from a, BISCUIT BOARD !!!!! Robin as mentioned just above, slow heat. Diane, if it is all going to be shredded and sauced, there is no reason to do a whole pig; they are hard to cook and NOTORIOUS for failing to cook through on time, someone would have to miss the wedding to stay with the pig, they are very messy to cut up and serve, and you need almost 4 pounds whole pig to serve 3 people. Consider doing yours that way. And Im confused. If you make this and have any questions , feel free to contact me in the comments. Oct 4, 2012 (Edited) my recipe for one, multiply by 60. pasta for one: 1 egg, ~1/2c flour, 1 tsp olive oil, 1 tsp kosher salt. 20 pounds turkey, cooked (save juices), dice into bite size chunks 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
","description":"
When you're cooking for a crowd, knowing how much to cook is your biggest concern.
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