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cooking for 40-50 people
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barbara
02/03/08
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Hi - I am cooking for my mother's 60th birthday party. we expect between 40-50 people. we're going to have veggies and dip, hummus and pitas, and then i am planning to make meat lasagna, vegetarian (butternut squash lasagna) and chicken caccitore with rice on the side. how much lasagna and chicken caccitore do you recommend? we'd rather err on having a little extra food then not enough! thanks so much!!
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ellen
02/03/08
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It is much tougher to estimate three entrees with such a small group, especially not knowing your groups preference. Basically a regular 9x13 lasagna pan makes 8-10 servings, and with multiple entrees, you want to cut the smaller size, as many people will take some of several entrees.
I would probably do 2 pans of butternut, 4 pans of regular (but keep one in the fridge until I see how it is going) and about 1 piece of chicken per person (30 pounds, approximately). If you think the butternut will be a big seller, you can do 3 of these and hold one back.
I would do the chicken in an electric raoster to leave the oven free for the lasagnas.
I would do 3 pounds of dry rice, using the oven baking method for convenience. You will probably have some left, but it can freeze.
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barbara
02/04/08
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Thanks so much!!
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Michelle
02/04/08
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I'm planning a build your own taco bar for 50 teenagers. How much hamburger meat will I need? Also, do you think they'd notice if we mixed Hamburger and Deer meat?
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ellen
02/04/08
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Michelle, as far as the venison (and do call it venison, not deer meat) it would be better-disguised in chili. If no one discussed it it would be fine, but with teens, someone always discusses it... You could sell the venison for a fine price and get more beef...
1 pound of ground meat cooks to just about 2 cups.
Anyway, use the topping amounts on the baked potato bar, they are basically the same for tacos. Count your 50 teens as 60-75 people, depending on other side dishes (rice, beans, salad) and how many are boys. About a dozen shells and eight soft corn tortillas for each 5-6 people, teens also like corn chips or tortilla chips to make a taco salad sort of dish, 4 pounds for 50.
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Ruth
02/05/08
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preparing crab emperiol and steamship round if Im having to meats how much do I need for 50
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ellen
02/08/08
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Ruth, everyone will want both. I would allow 4 ounces ready to eat beef PLUS 1/3 to 1/2 cup crab per person.
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Palma
01/29/09
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I hope this message finds you well. I was asked to cook for a party of 50 people. The menu is lasagna with meat, and baked ziti. How much should I make of each? I am using aluminum full trays. Thank you.
Yours in Service,
Palma
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ellen
01/29/09
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See the lotsa pasta page. Make 30 servings each (1/3) the amount for 100). Cut small.
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novice Suzanne
03/07/09
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I need to cook bacon and hash brow ns for 50 men. I have a commercial grill and commercial oven with two shelves, and a deep fryer with two baskets. What is the most time efficient and best way to cook these items in this kitchen?
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ellen
03/07/09
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Bake the bacon ahead, drain, chill and run back in the oven to crisp. Use the grill for the hash browns, and allow at least an hour- crispy is really good. Real hash browns aren't deep fried, no matter WHAT McD's says.
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Michie B
04/17/09
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U am preparing fried chicken and rice and peas for a function. i need to know the amount of rice ad chicken to prepare
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ellen
04/17/09
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Look at the plan for 100 pages and use whatever fraction you need for your number of people.
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Blessings Foster
04/22/09
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Cooking for a wedding reception
We are serving the following:
Chicken Wings hot/barbecue
Veggie Tray
Sandwich tray
Fruit Tray
Punch
I need to know how much of each should I get to prepare for 50 people. can you help me.
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ellen
04/23/09
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I need to know the time and length of the reception and whether alcohol is being served. Also, what other foods, desserts, coffee, etc.
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Lorrie
04/27/09
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I am barbequing chicken and ribs for 40-50 people. I have chaffing dishes to keep the meat warm once cooked. Do I fully cook the ribs and chicken fully before placing in the chaffing dishes or do I partially cook them? Obviously I don't want to serve raw food, but I also don't want the chicken/ribs to dry out either. My barbeque is in 5 days, please advise.
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ellen
04/28/09
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Fully cook to a temp of 160 when checked with an instant read thermometer, then pull off the grill ad keep warm covered in the chafing dishes until ready to serve. Chafing dishes do not reach a high enough temp to cook or even rewarm food- it needs to be safely hot when it goes in. Check out this great page about chafing dishes:
www.eddiesportablepigout.com/steamtable.htm
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Lorrie
04/29/09
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Thanks Ellen! I feel so much better now. Thanks too for the webpage. It was very informative.
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Martha
10/16/09
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I am having 50 people over mix of teens and 40 and older. We will be serving nacatamales, roasted chicken, potatoes/rice, vegetables, meatballs, sausage,penne pasta sauce, salad, bread. There will be a cake and a chocolate fountain,coffee, soda, and a punch. How much should I be making of chicken and meatballs/sausage? We are planning to make the nacatamales smaller (usually it is a meal all by itself)because many people coming are North Americans.
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ellen
10/16/09
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Lucky, lucky guests!
I would figure 1 nacatamale PLUS 1 piece of chicken (a quarter counts as 2 pieces, cut it apart)and 2-3 ounces of meatballs (and skip the sausage), then add 10% as a fudge factor. You will have some leftover, but probably not too much, and everyone will get their first choice.
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Tammy
10/28/09
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lasagna for 100 people
Hi,
I need to know how much lasagna (both meat and vegetarian) and garlic toast and salads to make for 100 people. I'm looking to use a big pan (12x16 size, to eliminate the number of pans to put in the oven).
Can you assist please!?!? There will be veggie trays as well, but only a few. I'm making them ahead of time and freezing them and then reheating the day they are needed. They are for a birthday party where there is also alcohol being served. We will be having fruit and cake to follow.
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patricia
10/28/09
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I am cooking Hobo stew for 40 people how many gallons of stew should I have?
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Mary
10/29/09
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We are cooking for 40 people..serving Chicken Marsala and Crepe Cheese Mancotti, Ceasar salad and Tiramisu..We are cooking 20 servings of each, except for the dessert and salad. We are serving as well.I have 2 19 1/2 x 11 1/2 x 3" chafing dish. This is the first time we have catered and starting small. With this size of chafing dish it sounds like we will just need the 2 pans correct for the hot food. How should we figure serving size?
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ellen
10/29/09
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Tammy, see the lasgna making discussion on the spaghetti page for help with quantities. You need at least 24 servings of veggie and 90 regular. Yes that does add up to more than 100, but when there are two choices people take more, and often some of each. For help on the rest see the spaghetti dinner for 50 60 at the bottom of the page and use just double. You will have plenty.
Patricia, 4 would not be too much if they are normal hungry outside adults.
Mary, when you cater buffet style with two entrees, you have to make more than 1/2 and 1/2, as I explained to Tammy just above, people take more and some of each. I would make at least 30 servings of the chicken and at least 50 manicotti. Many people will take some of each. One line is adequate for 40 people (50 is about the break point), so one chafer for each entree should be fine.
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Theresa
10/31/09
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Ellen,
I am going to be feeding 40 people and I have my recipes and need to convert these to accomodate the group. Problem is, I have tried finding a site that would let me put in my own receipe and to then get an accurate amount for that recipe. Can you tell me where I can find a site that would be able to assist me?
Much Thanks
Theresa
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ellen
11/01/09
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Theresa, in chef talk this is called scaling a recipe.
Several of the recipe sites will let you put in your recipe (usually after you register) and then you can use the multiplier to increase the ingredients. Or try this site, it's quicker:
www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
Be cautious however this is just a shopping list. You will need to do further alterations. Most recipes cannot be safely increased above 2 to 4 times, so you have to cook larger amounts in batchews. Also, the sites do not cut down the salt and herbs correctly as I discuss in my articles here:
www.ellenskitchen.com/bigpots/homekit1.html
www.ellenskitchen.com/bigpots/oamc/oamctech.html
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Jamie
11/03/09
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Hi! I am having party for about 40 daults and 8 kids (ages 4-9) I am serving red potatoes, ziti, roast beef and chicken and tossed salad. My question is I am clueless to how much of each? Can you please help me? Thanks!
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ellen
11/03/09
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If you just count this as 50 people, (1/2 of 100), it is very easy to calculate using the the tables for 100, dessert planner, beverage planner, etc. Using 0.45 would be even closer, but the math is more bothersome.
If the ziti is a side dish, make 30 servings, people will take smaller than usual portions as they will also take potatoes. 15 pounds of potatoes would be about right.
The only one you might need help with, is the mixed meats. You need to end up with 5 ounces cooked ready to eat beef plus 3 ounces ready to eat chicken per person. That starts out as 25 pounds raw boneless beef plus 1 piece of chicken for each person.
For the chicken, that's piece, not quarter; one chicken makes 8 pieces.
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Judy
11/04/09
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I am serving 30 to 40 teenagers, plan to serve soft and hard tacos. How many pounds of meat will I need?
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ellen
11/04/09
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40 teenagers counts as 50 adults for food. You get 2 cups of cooked meat from each pound of ground chuck or round, and you need at least 1/2 cup per person.
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Margie
11/12/09
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Help I am having a baby shower for 50 people I need to know how much tossed salad and also how much Waldorf salad I need to make. We are also haveing cold cuts,macaroni salas and lasgna.
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ellen
11/13/09
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Since you have 2 salads, you can adjust the amount for each downward some. Using the plan for 100 page, make 1/3 the amount of tossed salad for 100. For the Waldorf salad, for each 2 people you need 1 apple, 1/3 cup nuts, 1/3 cup celery and 1/3 cup grapes. or a bit less raisins. 3-4 tablespoons dressing, I like it with mayonnaise thinned with lemon juice.
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Anna
12/02/09
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I am cooking for approximately 25 people - I will be making a tray (those disposal aluminium trays) for the lasagna - I want to make it a day before - can I prepare the lasagna and then put it in the fridge overnight and then cook it the next day?
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ellen
12/03/09
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Absolutely. Bake at 325 and add some extra time (20-30 minutes) to make sure that it gets done in the middle without getting too done on the edges. Cover tightly until the last 20-30 minutes to prevent drying out the top.
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joan
12/08/09
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cooking for 30 people
How much rice should I cook for 30 people
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ellen
12/08/09
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For a main dish, about 4 pounds dry, for a side dish, about 2 1/2 pounds dry.
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Eileen
12/11/09
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I'm making Waldorf salad for 60 people and wanted to know the quantities? I am using the recipe that calls for raisins, walnuts, apples, celery and mayonnaise.
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ellen
12/11/09
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Your timing is amazing. I just finished this recipe for 100, you would use 2/3 the amounts:
Waldorf Salad for 100
At Christmas I use green apples, tiny red champagne grapes and dried cranberries, with pecans.
Dressing
1 cup milk
1/2 cup lemon juice
1/3 cup sugar
6 cups (3 pounds) mayonnaise OR part sour cream
Salad
2 1/2 gallons (13 pounds as puchased) apples, cored, unpeeled, diced (may use part Bosc pears)
3 quarts (4 1/4 pounds as purchased) celery, sliced fine
1 1/2 to 2 quarts (2 pounds) pecans or walnuts, shelled, chopped OR pine nuts OR pumpkin or sunflower seeds are an option
OPTIONAL, 2 quarts small fresh grapes OR 5-6 cups raisins OR chopped dates OR dried cherries or dried cranberries. Soak cherries or cranberries 10 minutes in warm water.
OPTIONAL (plate garnish)
6 1/4 pounds head lettuce to line plates- one leaf each
Combine lemon juice, sugar, and mayonnaise or low fat substitute. Add milk. Mix well. Dice apples into dressing to prevent browning. Add celery, nuts, and grapes or raisins.
Toss well to coat pieces.
For plated service, place 1 lettuce leaf on each serving dish; add salad. Cover; refrigerate until ready to serve. Safety: Hold for service at 41 F. or lower.
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Tiffany
12/11/09
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Hello were having anew years eve party. And we are having Chicken wings, meatballs, bbq mini sausages, macaroni salad, potato salad, pin rolls, veggie trays, cracker and cheese trays, and chicken salad sandwiches and Im wondering how much of each I would need for about 50-60 people.
We will be serving alcohol the age group is 21-50.
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ellen
12/11/09
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Hi, what time doers the party start and how long will it last? This affects how hungry they are and how much they eat. Write back.
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Heather
01/20/10
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I am throwing a 25th Birthday Surprise party, and about 45 people will be in attendance. Party starts at 7 when the birthday boy shows up and will end around 11. I want to make lasagna and garlic bread, and we will also be having a deli tray, veggie tray, salads, jambalaya, desserts, etc. How much lasagna and garlic bread should I make?
Thank you very much :)
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ellen
01/20/10
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See the lasagna quantity guideline on the spaghetti page, about 1/2 way down.
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kyle
01/21/10
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I'm doing a fund-raiser for about 30-40 people and i was wondering how much instant mash potatoes do i need ?
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ellen
01/22/10
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Sorry, I don't use these. My friends who do, tell me that you should count this as 1/2 half as many as it says on the box. So if it says 8 servings, it actually serves 4.
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Leonie
03/08/10
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Hi Ellen
I will soon be entertaining 40-hungry-Rugby players, ages 14-18. I'm planning spaghetti bolognese - kindly let me know how much spaghetti & mince I will need for this?
Regards,
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ellen
03/08/10
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I would make the spaghetti dinner for 50-60 at the bottom of the spaghetti page, with thew chicken pieces added, just for the team; they will eat more than a grownup. If I were expecting parents, coaches etc, I would add those amounts on top, figuring the percentage of 50, and counting them as one each, for example. if there were 10, I would add another 1/5.
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Syd
04/15/10
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i need a recipe for mac & cheese for
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Syd
04/15/10
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i need a recipe for mac & cheese for
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Syd
04/15/10
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i am having a hard time converting a recipe for 30 for simple mac & cheese in elec roaster. thanks
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ellen
04/16/10
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You can prepare mad and cheese using up to 9-10 pounds of dry pasta in a roaster. You take the quantities for 1 pound and simply multiply.
This has come up before. Check out the roaster threads.
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Toni
04/21/10
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a party of 40
how many pounds of raw potatoes will I needto make potato salad
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ellen
04/21/10
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I use 35 pounds to make generous servings for 100.
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vee
04/21/10
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cooking for 30-40 people
We are cooking bean rice and brisket for a graduation party. How many lbs of beans and rice do we need, and should three briskets be enough for our pulled brisket>
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ellen
04/22/10
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I do 8 pounds each raw rice and beans for 100. For 40 people, you want at least 20 pounds well-trimmed brisket; remember it freezes well, and you could have on hand some in freezer bags to accommodate your unknown number of guests.
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TT
04/29/10
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How many chicken wingetts/drummets should I buy for 40-50 people? Thanks.
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ellen
04/29/10
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For appetizer, 4-6 pieces, depending on other choices; for main dish at least 1/2 pound per person, and 3/4 is not too much.
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Clint
05/01/10
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cooking for 60-70 people
I am getting prepared to host our sons wedding rehearsal dinner. There will be 60-70 guests. I am going to serve dinner salad, Romamo's Macaroni Grill Penne Pustica, Vegetarian Lasagna, Garlic Bread, and undecided on what the dessert is going to be yet. There will be punch, coffee, soda and alcohol. Please tell me how much I need to feed this group. Should I have apetizers? Your help with this will be much appreciated.
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ellen
05/02/10
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OK, assuming buffet style service, you will have plenty if you count this as 3/4 of 100 for amounts, estimating 75. Then use the higher numbers on the olive garden estimates- where it says 4-6, assume 6. Get the lasagna for 48 and then cut each pan in 15 or 16, not 12. Get the pasta for 48. You need about 8 pounds of garlic bread. You can use the plan for 100 page for the salad. You can use the beverage planning page for the beverages, and if you are having alcohol and dessert you also want coffee (about 1/2 the dinner service).
Don't get the desserts at Olive Garden. A good local bakery will do better for fresh pies and Costco or Sams has cheese cakes, and other frozen sweets.
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karla
05/03/10
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I'm having a 30th birthday party for my husband.
50 people is attending. I'm having pita, hummus, veggies and fruit trays as starters.
Lasagna, salad and bread as the main dish. And a sort of desserts and cake at the end.
My question is when should I serve each meal?
Guests will arrive at 4pm.
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ellen
05/04/10
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Of course, you would have the nibbles out when people arrive. I would have the cake and desserts set up in their own area from the start- lets people anticipate. I would put the dinner out by 6 PM and cut the cake at/by 7:30.
I would have dinner coffee service.
Do have some veggie lasagna for the non-meat eaters, unless you are sure there are none, or you could add eggplant Parm as a veggie and main choice option. Consider a relish/ antipasto tray instead of straight carrots and ranch, it goes better with this menu.
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Lina
05/12/10
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How much meat should I buy for a party of 50? I'm planning to make beef tacos.
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ellen
05/13/10
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Ground beef? 18 pounds regular hamburger would be plenty, and you need less if you buy leaner grinds.
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Joyce
05/17/10
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Hi - Having a party for 44 adults and 8 kids. How many meatballs, pieces of sausage, pieces of fried chicken and baked ziti do I need to make. Also having potato salad, macaroni salad, toss salad, veggie tray and pick and peel shrimp. THANKS
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ellen
05/18/10
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Count as 50 people
meatballs, 3-4 ounces per person
pieces of sausage, 1 pound each 5 people if smoked, each 4 if fresh
pieces of fried chicken, 50 pieces
You get all of the above.
baked ziti start with 5 pounds dry pasta
potato salad, macaroni salad, toss salad, veggie tray and
pick and peel shrimp- people eat A LOT of this- allow at least 1 pound for each 3 people.
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Cherry
05/21/10
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cooking for 25-30 people
Im having my daughters christening party wanted to know how much dry pasta do I need for my mac and cheese to feed, and dry rice 25-30 people for
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ellen
05/21/10
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Rice only, about 2 1/2 pounds. Mac only, about 3 1/2 pounds. Both? About 1 1/2 rice and 2 1/2 mac. That's as close as I can get without the rest of the menu.
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Barb
05/24/10
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Family reunion for 40.I would like to know how much of each we should purchase.1.Bacon to go with pancakes for breakfast + orange juice, strawberries, pineapple.2.Pasta, Marinara sauce, meatballs, garlic bread, salad + dressing.3. Breakfast buritos w/scrambled sausage, scrambled eggs, salsa, shredded cheese,4.Sloppy Joes hamburger meat 90% lean, I'm using Manwich. Chips, corn on the cobb, cole slaw.5.Pulled pork, baked beans.
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Ryan
05/24/10
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Im catering a high school graduation party for 50-75 teenagers and some parents. We are having brisket,chicken leg quarters, sausage, borracho beans and potato salad. How much of each should i plan on getting?
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ellen
05/25/10
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Get 1 quarter per person PLUS 1 pound trimmed raw brisket for each three people, (and you slice the brisket), plus 1 pound sausage for each 5. With multiple choices, people eat mare and often some of each.
3 gallons beans per 100, 4 gallons potato salad per 100, have mercy on the low carb folks, and add 2 1/2 to 3 gallons slaw per 100.
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Barb
05/26/10
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how many 1" cubes should I expect to get from 1 fresh pineapplie?
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ellen
05/26/10
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Barb, not many because of the round shape- maybe 12-16. However, if you use pieces, check the fruit tray page for pieces per item, many more.
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Barb
05/27/10
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When you say pieces of pineapple, do you mean whatever one can pick up on a tooth pick? I was hoping to serve fresh pineapple for a crowd of 40 as part of the breakfast selection, along with fresh strawberries. If all I can get is 12-16, it will be too expensive. Thank you
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ellen
05/27/10
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Barb, if you peel the pineapple and cut the pineapple in quarters down the core, remove the core, you can cut about 8 nice toothpick size pieces from each quarter. What you can't get is a lot of neat 1 inch cubes. 2 large pineapples is about right for 40 people.
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Steph
05/28/10
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Meatballs for 40 people
I am serving meatball subs for my son's b-day party and am wondering how much ground beef to buy. I figure there will be about 4 meatballs per sandwich and the meatballs will be about 2 inches in diameter. There will be about 40 people.
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ellen
05/28/10
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One pound regular burger for each 3 people, to allow for shrinkage.
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Barb
05/31/10
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I now feel I'd do better with placing pineapple & strawberries in a small fruit cup, maybe 4 or 5oz size, rather then self serve w/toothpicks. Also use same size for chex mix & trail mix for my crowd of 40. Can't seem to locate such a size, and don't need any lids. Don't want to put alot of $ into it.Where can I purchase those? Also my dau has me talked into buying fresh (already cut) pineapple, because of the chore of cutting them up.I priced whole pineapple at $2.88 each. Is the price alot more than the chore to cutting them up? Thank you.
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ellen
05/31/10
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Good choice, and the pineapple price ready to serve is pretty good.
You may be able to find a 5 ounce clear plastic cup at a restaurant supply store. Otherwise, you might get the 8 ounce, which are widely available, and put a layer of grapes in the bottom.
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Negail Blackwell
06/02/10
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I am planning a surprise birtday party for my mother. I am having trouble with the food amounts. This is the menu:
Nut mix, fruit(pineapple/strawberries), Pasta/green salad, meatballs, crab sala, shrimp skewers, dip, hummus, chip/sliced french bread. Cake and ice cream.
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ellen
06/03/10
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You don't mention the number of people, time of day, length of party, type of service, so this is very difficult:
Nut mix, 6 pounds per 100
fruit(pineapple/strawberries), see fruit tray page
Pasta/green salad, is this 2 salads? a pasta and a salad? See the salad section of plan for 100 and the spaghetti page.
meatballs, 3 ounces per person
crab salad, 1/4 to 1/3 cup per person
shrimp skewers, 3 ounces per person
dip, hummus, 1/4 cup per flavor per person
chip/sliced french bread. 1-2 ounces chips and 1-2 ounces breads and crackers per person
Cake and ice cream. see dessert planning page
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Negail Blackwell
06/04/10
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Oh,sorry, I did post the question under cooking for 40-50 people.
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Lori
06/10/10
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brunch for 120 persons
Hi Ellen, I am having a brunch for 120 mix mostly adults.
My menu is: assorted quiches..how many should I make?? and how much of everything else should I get??..quanities??
bagels/pastries/muffins/coffee cakes/sausage links/breakfast potatoes
cold cut platter..turkey/ham/roastbeef/swiss american//rolls/condiments
fresh fruit cut in slices/watermelon/catelope/melon, and grapes for garnish..
coffee, iced teas, coffee, tea, bottled waters, OJ for mimosas
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Lori
06/10/10
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brunch for 120 persons
Hi Ellen, I am having a brunch for 120 mix mostly adults.
My menu is: assorted quiches..how many should I make?? and how much of everything else should I get??..quanities??
bagels/pastries/muffins/coffee cakes/sausage links/breakfast potatoes
cold cut platter..turkey/ham/roastbeef/swiss american//rolls/condiments
fresh fruit cut in slices/watermelon/catelope/melon, and grapes for garnish..
coffee, iced teas, coffee, tea, bottled waters, OJ for mimosas
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ellen
06/10/10
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Lori, read the festive family brunch article and look at the breakfast planning page, fruit tray page, beverage planning page; make a first stab at an estimate and post it, and I will be happy to check it for you.
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danise
06/18/10
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I'm having a sweet 16 forabout 40 people. How much mac n cheese? We're also havin mac salad (how much?), tossed salad, potato salad, hot dogs n hamburgs, munchies, deviled eggs....
Thanks for your help!
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ellen
06/19/10
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You need 4-5 9x13 pans, that is 4-5 pounds of dry pasta. I would switch the macaroni salad to another type pasta (twists, shells, penne, etc), just so it doesn't all look the same.
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martha
06/22/10
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I am having a surprise 50th b-day party. having between 50-60 adults. Menu will be brisket, lemon chicken, pork loin, mixed vegetables, rice, beans. Problem is quantity. How much of each, especially the meats.
Thanks for your response
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ellen
06/22/10
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Martha, three meats for 50-60 people is a very tough estimate. I would do, 1 pound lean trimmed brisket for each 3 people PLUS 1 small piece of chicken per person (3-4 ounces boneless) PLUS 1 pound pork loin for each 4, You will have some left, but not too much, and everyone will get his or her first choice.
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Rockie
06/28/10
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HI! I am having approx. 80 people over.. would you please tell me, how much guacamole I need to make.. it will compliment the fagitas.
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ELLEN
06/28/10
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I allow 1/4 cup per person if there is also salsa and sour cream.
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alma
07/11/10
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cooking for 60-70 people
I'm having a party for 60-70 guest, am serving ranch style beans, rice, pot.salad and sausge, about how many briskets will I need?
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ellen
07/11/10
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You need 30-35 pounds raw well-trimmed brisket.
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frankie
07/29/10
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cooking for 80 people buffet .
i am havin .
roast beef
roast pork
meatballs
macaroni
chicken marsala
sausage and peppers
potatos
string beans
can you please tell me how much i need of each thing . thanks you
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ellen
07/29/10
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This is a lot of meats for 80 people. You could skip either the meatballs or the roast pork and still have plenty.
If I were going to serve them all, this is what I would do, expecting some leftovers:
roast beef-4 ounces ready to eat per person (1 pound boneless raw for 3)
roast pork- 1 pound boneless raw for 5
meatballs- 1 pound for 8
chicken marsala-1 pound raw boneless chicken for each 6
sausage and peppers-1 pound for each 8
macaroni- about 4 pounds dry
potatoes
string beans
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frankie
08/04/10
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ellen for the chicken marsla .. i have 20 lbs of chicken tenderolions im am going to cut them up . and 7 containers of portabello baby mushrooms ..
i like the marsala to taste extra strong ..
i have 2 bottle of marsala from the wine store ..
i would like to make 2 pans full ..
what is the best recipe for marsala sauce ..
like how much of the beef broth and wine and stuff should i use .. we like it a little thick
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ellen
08/05/10
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Frankie, look at the chicken marsala thread for recipe and suggestions. You will have leftover with that much chicken.
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Laura
08/05/10
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i am doing a taco bar and plan on having 60 people there. i am serving hamburger meat and carne asada with rice and refried beans. how much meat do i need of each.
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Laura
08/05/10
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i am doing a taco bar and plan on having 60 people there. i am serving hamburger meat and carne asada with rice and refried beans. how much meat do i need of each.
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ellen
08/06/10
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Hi, Laura,
You want about 1 pound raw hamburger for each 4 people PLUS about 1/3 cup asada per person (I would probably do 6 quarts), unless they are teens, in which case you would go about 1 pound for 3 and 1/2 cup per person.
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Laura Siebrecht
08/11/10
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if i and Carnitas to the taco bar for 60 people how much of it will i need? we will also be serving rice and beans
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LJ
08/12/10
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Brisket/Ribs-200
I'm serving brisket, ribs, and 2 side dishes (probably mac/cheese and cole slaw). How much meat for a group of 200?
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ellen
08/13/10
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Laura, you need to end up with about 8 ounces of cooked meat per person, you will have to guesstimate the division for your particular group.
LJ, Minimum 1/2 pound raw ribs and 1/2 pound raw well-trimmed brisket You will not have much left. If it is self serve, add at least 10% more.
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ellen
08/13/10
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LJ, That is per person Minimum 1/2 pound raw ribs PLUS 1/2 pound raw well-trimmed brisket
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Joanne
08/13/10
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I am planning a 50th anniversary celebration with about 40 people. I am planning on barbequed baby back ribs. brisket and sasuage; potatoe salad, pasta salad and beans as main dishes. how much meat should I purchase?
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ellen
08/13/10
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1 pound ribs per 2-3 people PLUS 1 pound well trimmed raw brisket per 3 people PLUS 1 pound sausage per 5 people. You will have a little left, not too much, and everyone will get their favorite.
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Joanne
08/13/10
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Okay, you did great for me on the meat. How about the pasta salad and potatoe salad. How many pounds of potatoes and how many lbs of pasta?
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Kimberlee
08/20/10
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Hosting Mom's 70th b-day festivities 50-60 people. Party is from 1-4p, beer & wine, crudites, hummus and tzatziki with pita chips, salsa and chips, fruit skewers, tortellini salad, assorted olive plate, caprese skewers, and 3 different types of chicken skewers and a cake. My question, how much chicken should I buy? I will be using breast tenders and thighs (boneless, skinless). Caprese skewers, 2 per person? Also for crudites and dips what are the amounts for 50-60?
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ellen
08/20/10
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If these are many her age, the relish tray for 60 would be more popular than the raw veggies. Also, fruit trays are simpler, store better, hold better and the leftovers if any, are more usable, compared to fruit skewers.
For this mid-afternoon party, I would allow 1 pound skinless boneless raw chicken for each 3 people.
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Kimberlee
08/21/10
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Thanks for the info! Most will be in 60's and 70's, however they all hike, go to Jazz Festivals and travel the world, 70 isn't what it used to be, thank goodness for us youngers! Thanks again for your great site!
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sue
08/24/10
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cooking butternut squash as a vegetable for 160-
I am serving 160 wedding quests, butternut squash (seasoned mashed) as a vegetable with roasted vegetables as well. How much squash would I need for a 1/2 cup serving each.
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ellen
08/24/10
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I allow 28 pounds whole per 100-
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Melissa
08/28/10
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cooking for 70 people
Cooking for 73 (60 adults, 13 kids). Plan on making ziti, sausage and peppers and maybe small meatballs. (Also going to have get a party sub and have cold salads). My problem is that I don't know how much of everything to make/buy as we are going to have many different types of food. Is there some type of rule that caterers use to figure this out? Should I do more than 1 6 foot sub?
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ellen
08/29/10
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A 6 foot sub is considered to be about 25 servings. With all that other food, you do not need another sub.
If the kids are not teens, you would figure this as 2/3 of a hundred. If they are teens, 3/4 of a hundred.
ziti, 1 pound dry (1 9x13 pan) per 10 people
sausage and peppers and maybe small meatballs.
You want to end up with 6-7 ounces cooked meat per person, so it depends on which way you go. I would do 1 pound raw sausage for 3 PLUS 1 pound ready to eat meatballs per 5 if I were doing the mix.
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beth
09/10/10
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how much brisket do I need to get for 30 to 40 people?
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ellen
09/10/10
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20 pounds raw well trimed is not too much if it is the only meat and it is a plate meal (not sandwiches).
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Evelyn
09/10/10
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cooking for 50-60 people
Surprize 50th 7-11pm using wire racks/foil pans
Caesar Salad, Chicken-Ziti & Broccoli, Mac n' Cheese, Raviolis, Sausage-peppers & Onions, Meatballs, Chicken Wings, How much do I need & should I add more? Like a ham. I have rolls too.
Will have nuts & munchies on tables to start.
Maybe cracker & cheese dish & veggie platter..
Italiano & tend to overdue..ha ha
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casey
09/10/10
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cooking for 40 people
I am planning a party for 40 people and want to make something more elegant than just meatballs and the usual. Do you have any suggestions for appetizers and main courses that could be prepared ahead of time? I'm not used to cooking for this number. It could be mostly heavy appetizers, cocktails, and dessert.
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ellen
09/11/10
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Evelyn,
Caesar Salad, see the plan for 100 table, use 1/2
Chicken-Ziti & Broccoli, about 4 pounds pasta
Mac n' Cheese, about 3 pounds pasta
Raviolis, 4 per person
Sausage-peppers & Onions, 1 pound sausage per 4 people, plus equal weight of mixed onions and peppers
Meatballs, 1 pound ready to eat per 4-5 people
Chicken Wings, 6 pieces per person
You do NOT need a ham. I would do a fruit tray instead of a veggie tray.
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ellen
09/11/10
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Casey,
The orange dijon wedding chicken is really good and can be made ahead and refrigerated for 2 days or frozen, thawed in the refrigerator, then reheated. Do a baked rice pilaf with almonds, steamed asparagus or green beans, baked tomato halves or a spiced peach for the plate garnish.
Look at the appetizer pages- the Italian spinach Parmesan squares are good, the antipasto platter or antipasto vegetables delicious. Mini quiches, quiches, or the savory impossible pies. Maybe you want to do a baked brie instead of a more ordinary cheese?
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jean
09/30/10
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Hi I am cooking pulled pork for 40 high school football players - how much pork do I need? Also plan to cook in an oven roaster and have never used one of those before - what temp do I cook at and approximately how long will it take?
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ellen
09/30/10
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Jean, it is just the same as a regular oven temp-wise and often a little less, time wise.
See the beef roasting page for help on time and temp.
A new roaster must be cured before use; heat at least 1 hour at 400 covered. It stinks. I do it on the porch.
I would do 20 pounds raw boneless for the players, about 1 pound for each 3 adults/staff.
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Lisa
10/01/10
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I am cooking bar-b-que brisket - pulled and on bun. How many lbs should I make for 40 people.
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ellen
10/01/10
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Because it id so fatty and shrinks so much, 18-20 pounds raw is not too much.
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Me Lee
10/25/10
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Cooking for 60 -70 people
We are preparing for my sister's baby shower this weekend. The guest list blew up and we are now expecting 60-70 people(!!!). Since it's a baby shower,we were thinking of making mini-everything. On the menu we have: * Hummus * Tzatziki Sauce * Pita half pockets * Turkey meat patties * Salad * Mini Quiche (Ham, and Veggie) * Baked Sweet Potato Fries * Curry Potato Samosas * Crudites * Fruit.---- We are wondering how much of each we should make to feed 60-70 people. I know the menu seems like a mish-mash of flavors, but this group is comprised of experimental and eager eaters. Oh, and there will be cake... I'd appreciate your advice, since I believe we may have shot ourselves in the foot. My sister would like to keep the menu as-is, so we are trying to find a way to make sure everything stays. It's the quantity that trumps us at this point. Any pointers? Thanks for your help in advance - I just stumbled upon your website today and think it's great.
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ellen
10/26/10
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You gave me my best laugh today. Here is what I would do:
Hummus * 1/4 cup per person
Tzatziki Sauce * 1/4 cup per person
Pita half pockets * 2 1/2's of a mini per person, or 3/4 of a large
Turkey meat patties * 20 pounds- you will have some left, but what else can they put in their pita's?
Salad * 2/3 the amount for 100
Mini Quiche (Ham, and Veggie) * 1 of each per person
Baked Sweet Potato Fries * 1 pound per 3-4 people
Curry Potato Samosas * about 1 1/2 per person, size varies a lot on these, you should have some kind of chutney as a sauce/dip
Crudites * see veggie tray page, do for 50- you already have salad. ranch dip.
Fruit * Fruit tray page, 3 of the trays for 25 or 3/4 of the tray for 100.
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Dayna Charlick
11/03/10
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Planning for my dad's 60th birthday party. 35 people and I'd like to do Italian. Definitely a big salad so I can estimate from your party for 100 info. What I'd like some advice on is how MANY entree choices to have. There are a large number of vegetarians so I definitely want at least one vegetarian entree and also would like a chicken entree. What do you suggest? Is 3 entrees too many? I'm considering: Gnocchi, Veg Lasagna, Chicken Parm, Another Chix Pasta, Eggplant Parm, Baked Ziti
Thank you!
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ellen
11/03/10
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I would probably do eggplant parm, as it is a great veg entree and also a popular side dish with the meat eaters; gnocchi are more unusual than baked ziti. Then how about a chicken cacciatore with the plain pasta on the side for everybody's side dish. 3 entrees is not too much, you just have to have some extra of each, as people tend to take more and some of each. I would do 1 piece of chicken each plus 10 for this size crowd, 4-5 9x13 pans of eggplant; 1/2 cup gnocchi per person.
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Ashley
11/22/10
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Hello!
I'm planning my son's first birthday party and plan on making the food myself. There will probably be about 50-60 people, 15 of which will be small children.
I plan on making baked ziti, sausage & peppers, chicken francaise, chicken wings & meatballs.
How many trays of each of the above will I need?
We will also have a large deli sub, and various appetizers, dips, etc...
Thank you!
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Ashley
11/22/10
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In addition to above, we will also have chicken fingers and french fries for kids...
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ellen
11/23/10
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This is a lot of entrees for 50 people, which increases how much of each you must make, as well as the costs. The large deli sub alone serves about 5 people per foot.
Would you consider simplifying?
baked ziti, OK, 4-5 9x13 pans
sausage & peppers, & meatballs. Consider doing one or the other, about 4 ounces per person. If you do both, you need to do about 3 ounces of esch per person.
chicken francaise, chicken wings- 1 piece of chicken plus 4 wing pieces per person
Unless you are doing them in the oven, don't do French fries. Kids like tater tots equally well, they are easier, and MUCH safer when there are many small children around (hot oil...).
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donna
12/08/10
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Can you make Chicken Francais ahead of time?
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ellen
12/08/10
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I would brine the breasts to protect juiciness, make lots of sauce, and be VERY careful about reheating.
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Lynne
12/08/10
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How many lbs of shrinp(21-25)are needed to serve 45 people? Also serving sliced tenderloin
potato dish and salad.
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ellen
12/08/10
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If an appetizer for the beef, 3-4 per person served plated. If offered on a buffet, without a server, 1 pound per 4.
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debi
12/16/10
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Good morning-I am helping with a Christmas chursh dinner for 40.
Menu:
fried chicken,sweet potato cassole,hot green beans salad (with all sides)steamed veg. and rolls.
What quantity to buy ,would you suggest, for green beans,lettuce,sweet potato and rolls?
thank you & happy holidays!
debi a.
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ellen
12/16/10
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10 pounds green beans, lettuce, I don't know what you are using it for, 16 pounds sweet potatoes, 2 rolls per person unless very large, and don't forget the butter- 1 1/2 to 2 pounds.
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ken
05/01/11
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I am throwing an all day Kentucky Derby Party at my home. We are expecting 50 people with most people showing up around 1 pm and staying until after 7pm.
We have serval items on the menu for apps, main dish and dessert.
How much of each of the following do I need for 50 people?
Apps: Served from 1pm on
Veggie tray
Fruit
Shrimp Cocktail
Cheese & Crackers
Cucumber Sandwiches
Mint Jelly Cream Cheese & Crackers
Main Dish: Served at 5pm
Pulled Pork Sliders
Cheeseburgers
Sausage, peppers & onions
Cheesy garlic grits
Ceasar salad
cooked carrots / or asapargus
Dessert
Kentucy Derby Pie Squares
Bourbon Balls
Marble Sheet Cake
The party is Saturday and those of us responsible for the food are unsure and in disagreement of what would be enough for everyone. This party is for all adults who will have access to the traditional and customary mint juleps and other southern/Kentucky Derby spirits.
I look forward to hearing back from you soon.
Ken
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Stefanie
05/23/11
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cooking for 70-85 people
Hi!
I am doing my own wedding reception and was wondering how much to make of each of the following for 70-85 people
Tossed Salad
Baked Ziti
Meatballs
Pulled Pork (actually Pernil, but the same)
Rice w/beans (puerto rican style)
Italian Bread (to purchase)
Bottles of Salad dressing
Thank you so much! I would rather have too much than not enough...
Take Care
Stefanie
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ellen
05/23/11
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Dear Ken, I completely missed your post, I am sorry, it sounds like a great party. Next time, PLEASE start a new thread.
Hi Stef,
Usually, I would ask you to make an estimate, but this is a simple menu and I have extra time tonight, so here is what I would do:
Tossed Salad- 5/6 the amount for 100 on the plan for 100 page
Baked Ziti-6 pounds dry
Meatballs-1 pound per 5
Pulled Pork (actually Pernil, but the same)- 1 pound per 4
Rice w/beans (puerto rican style) 4 pounds rice, 3 pounds beans
Italian Bread (to purchase)-10 pounds. You will probably have some left
Bottles of Salad dressing- specified on the planning page
Have a good time, get help, especially for day of. Read my wedding dinner article.
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Elvesta
06/15/11
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Hi Ellen,
I am catering a wedding reception for 50 people we have 6 trays
Vegetable Tray
Fried Party Wing tray
Cold cut tray
fruit & chees tray
pasta salad &
meat balls
there will be punch and cake How much should I prepare for each tray
the reception starts at 2:00pm
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ellen
06/15/11
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You are right in thinking less food is needed than for a full meal.
Is this the only food? How long is the reception? Is alcohol being served? Will you have breads and/or rolls and sandwich fixings with the trays? Write back with more information.
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Maria
07/03/11
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cooking for approx 60 people
I am planning my granddaughter's 5th b-day for approx 60 people. There will be 11 children & the rest will be adults & teenagers. Menu will include: Meat Lasagna, Chicken Lasagna, Spaghetti, Stuffed Pasta Shells, Sausage & Peppers, Salad & Pizza. I will be buying the Pizza already made at the local pizza place. I figure the children will probably eat the Pizza. How much of each should I make & how much food will I need.
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ellen
07/03/11
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Because of the teens, I would still count this a s 60 people.
This is a lot of entrees for this many people, would you consider omitting at least 1? I would do either the chicken lasagna or the shells, but not both.
Meat Lasagna, about 40 servings, cut into 60
Chicken Lasagna/ Stuffed Pasta Shells, 1 shell per person OR 30 servfings, cut smaller
Sausage & Peppers, 1 pound sausage per 5-6 equal weight veggies
Spaghetti- is this for the kids? Plain or sauced? About 30 servings (3 pounds dry)
Pizza, about 8, you will have some left
Salad, use 2/3 the amount for 100 on the plan for 100 page.
You might also consider skipping the spaghetti and adding garlic bread or Italian rolls, about 7 pounds.
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Robin
08/02/11
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First I want to say I love your website. Next I'm trying to prepare for a bridal shower that was suppose to be at a restaurant for 12, but now has grown to 40 ladies at a community center. The shower is 5-8pm. My menu will be buffet style held in Mississippi. My budget is $200 with a caribbean/tropical theme because she's getting married in the Virgin Islands. I was going to buy the already prepared shrimp ring and veggie tray or do u recommend I prepare myself? Next I'm doing sausage and chicken jambalaya, meatballs, chicken wings, and a corn and black bean salad. Dessert will be pina colada, strawberry daiquiri cupcakes (will double as centerpieces) and key lime tarts. Wine along with a non-alcoholic punch and a spiked punch, plus sodas and water.
Would u recommend another menu or additional items? Next if this menu is ok, how do I keep the jambalaya from drying out in a chafing dish? Last would u suggest using chafing dishes for the whole wings (buying already prepared 100 for $35) and meatballs.
Thanks for your help!
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ellen
08/03/11
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Hi, Robin,
This is a tight budget for this menu for the party, unless it does not include the beverages and dessert.
shrimp ring- usually, frozen shrimp on sale are less costly- you boil them up, marinate in a spicy Italian type dressing, make a homemade cocktail sauce. Allow at least 1 pound shelled shrimp for each 5 people.
veggie tray- with the tropical theme, I would switch to fruit trays and do either 2 of my pineapple trays or 1/2 the tropical tray for 100. make a coconut-pineapple cream shees dip.
sausage and chicken jambalaya, with a tropical theme, I might do a rice pilaf maybe Cuban or Jamaican style with some beans stirred in. Chicken in a lemon or orange sauce, unless this is your specialty dish or the bride's request. It also gives a bed for the meatballs...
meatballs, are you thinking appetizer size? 1 pound per 4-5.
chicken wings, skip. With the jambalaya, not necessary
corn and black bean salad, good choice,
pina colada, strawberry daiquiri cupcakes and key lime tarts.
Wine- white wine sangria, see the High Wire Sangria on site, and you could skip the spiked punch
a non-alcoholic punch- hibiscus/ karkade- lovely red iced tea
spiked punch,
plus sodas and water.
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Cathy
08/16/11
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My husband needs to make ravioli and meatballs for 40-50 guys at firehouse. If he uses frozen, how many pounds of each do you recommend.. It is supposed to be a light meal not a dinner but when you get that many guys together..... I would appreciate any guidance you could offer. Thanks.
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ellen
08/16/11
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I would allow at least 1/2 pound ravioli and 1/4 to 1/3 pound meatballs per person, and at least 6 -7 pounds of garlic bread.An antipasto tray or appetizer would be a great choice,
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maria
09/02/11
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cooking for 100 peopl
Hi Ellen, I hope you and your loved ones are well and thank you so much for this informative website, and all the time you dedicate to helping people like me:) I hope you can assist me with this question: I have 100 people invited to my daughter's sweet sixteen. I want to have chicken /or turkey, roast pork, rice and pigeon peas cooked together, stewed potatoes, macaronni and cheese, ceasar salad, and ziti, plus assorted fruit. What is your opinion on the menu, keeping in mind my daughter wants the roast pork and pigeon peas? should I add another tray and please, how many trays of each? I have a fridge with double doors, should I freeze? how many days ahead? or can I store in fridge up to two days ahead? Hope i am not in over my head but, want to save $ and not sure if it will be close to catering price after i purchase all necessities, Whew...thanks Ellen!
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name
09/02/11
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Hi, here is what I would do:
chicken /or turkey, 1 chicken per 8, or 1/2 pound whole turkey per person
roast pork, 1 pound raw per each 3 persons
You need one green vegetable, broccoli is very popular
rice and pigeon peas cooked together, 6 pounds of rice, pigeon peas per your usual proportion- cook peas ahead, rice day of
stewed potatoes, 25 pounds- day of
macaroni and cheese,\ziti- Do only one of these, 6 pounds of pasta- make ahead, bake day of
You are going to need extra oven space, or some electric roasters.
ceasar salad, see plan for 100
assorted fruit- see fruit tray page, look at the deluxe tray for 100, fruit is popular.
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Chris
09/06/11
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I am making a chicken and sausage jambalaya for 40 people, but I would estimate 60 servings because some will come back after the game and eat again. So, how much chicken, how much sausage, how much rice (I don't want too much rice and not enough meat), and finally what size pot do I need? Is 7 gallons enough or do I need to go all the way to a 15 gallon pot?
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ellen
09/07/11
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Hi,
Use the jambalaya recipe below for quantity guidance. Make 2/3 the amount for 100 and you will have all you need.
It is a lot easier to cook a large jambalaya in roasting pans in the oven than on top of the stove- less scorch, more even.
On the stove top, a 7 gallon will be really full. I would use the 15 just because stirring will be much easier and the thinner layer willl cook more evenly.
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Ana
09/25/11
|
cooking for 50 to 90 people
I am having a baby shower and will be serving rice beans and brisket with bread on the side
Could you please tell me how much do I need of each thing.
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ellen
09/26/11
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4 pounds each dried beans and rice.
1/2 pound raw well-trimmed brisket per person
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Ana
09/26/11
|
cooking for 50 to 90 people
How many bags in total of rice and beans?
And how many briskets in total?
Thanks
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ellen
09/26/11
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For side dishes, use 4 pounds each dried rice and beans for 50 people, 8 each for 100.
At least 1/2 pound raw well-trimmed brisket for each person; 3 pounds for 5 people is not too much for party portions.
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monica
10/20/11
|
Hi Ellen, we are planning to cook for a marching band of 50 students. This is for a lunch. I was thinking pasta; baked ziti. How much pasta should i buy and make? and can you also tell me how many sauces, cheese etc? How much bread? This is for a high school, out of the 50 students, 13 are girls, the rest boys, which at times eat like MEN! :) Thanks!
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ellen
10/20/11
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Quantitywise, I would do 1 1/2 times the spaghetti dinner for 50 from the bottom of the spaghetti page. Have a good time!
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seiko
10/21/11
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I need to prepare food for 30 people. Curry Chiecken and Rice & Beans. How much chicken do I need? And How much rice shoule I cook?
I used coconut milk for rice & beans. How much of beans and coconut milk should I buy? I am not sure about the ration on rice and beans.
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Mark
10/22/11
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Hi, I am cooking a Vegetable Lasagna using a 11 1/2 x 17 2in hotel pan. This is for 40 guests served buffet. Also served is a Chicken and Sausage Jambalaya. Would a pan and a half skirt me through with the lasagna?
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ellen
10/22/11
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Mark, a pan and a half is probably plenty, but I don't know the crowd, I would make two...
Seiko you posted twice, see the other one.
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Annette
10/26/11
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Hi I am making a lunch for 50 adults its gonna be a pasta lunch can you give some ideas on what goes a long way (besides spaghetti) and low cost I will be servimg salad and garlic bread too
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ellen
10/26/11
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On the spaghetti page, there are lasagna recipes for 50 and also a recipe for a mozzarella sausage bake for 120- half of that would actually be too much for 50, unless they are heavy eaters.
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ellen michele
11/04/11
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HI, im cooking a chicken stew for 70 people. HELP! my plan was to do it from scratch, but i think i bit off more that i can chew.
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ellen
11/04/11
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Do it in two big roaster pans, you can stew it in the oven after browning all the necessary stuff on top of the stove
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Sharyn
11/16/11
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Hi, I am planning a Christmas day menu for approximately 45 Adults and 10 children. I need to work out how much turkey, beef and pork to have as well as cold ham. I also plan on making potato bake for all and salads. How many potato bakes (lasagne dish size) and salads should be enough? There will also be christmas pudding, lemon meringue icecream cake and a strawberry tree for dessert.
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Judy
11/25/11
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I have offered to make fried chicken for our Advent potluck fry the chicken in the morning and finish cooking it in a large electric roaster oven when I get to work. I don't want it to be soggy.
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Judy
11/25/11
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I meant to ask what you thought of my idea about the fried chicken. I could fry it at work; but hate to spend time cooking rather than working that day.
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ellen
11/25/11
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Judy, holding fried chicken in a roaster can get pretty soggy. Have you considered another chicken dish? I would not suggest hand making fried chicken at work?
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ellen
11/25/11
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Sharyn, this is a lot of meats for this many people. It makes planning harder.
turkey,
beef,
pork,
cold ham
For the potatoes and salads, use 1/2 the amounts for 100. Or one roaster of the cheesy hash browns on the family brunch page.
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Merle
12/05/11
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cooking for 50 people
Hi Ellen,
Need to know quantities for a buffet for 50 people, please. Would like plenty so everyone gets sufficient of each but not too much to create waste. I will be serving all of the following and assume everyone will want a little of everything....:
Turkey buffet,not whole turkey-How much raw weight of meat
Beef ditto
Ham without the bone ditto
Rice salad how much dry weight of rice
Potato salad what weight of potatoes
Caesar salad what weight of salad greens
Green salad ditto
Thank you so much and greetings from Australia.
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ellen
12/06/11
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I have to give you ounces, you will have to convert:
IF SERVING ALL
Turkey, 3 ounces cooked weight per person, see the turkey yield tables in Big Pots
Beef, 4-5 ounces cooked weight, it loses nearly 30% cooking
Ham, 1 pound per 7 people
2 1/2 pounds rice
15 pounds potatoes
Ceasar for 35, see plan for 100 table
tossed for 35, see plan for 100 table
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Merle
12/06/11
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Thank you soo much
No more torn out hair!
Thank you, especially for replying so quickly.
M
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ellen
12/07/11
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You're welcome, Merle. If it saved you a trip to the beauty parlour, consider a small donation to support the site ("donate" button, top left).
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Rayna
12/09/11
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Hi
I'm Planing a weeding with 30 to 50 guests in a vacation home in Oct of 2012. I'm wondering what u would cook or request that is easy and cheap to cook. the vacation home has two kitchens. please help planning a menu cheaply for my wedding thanks rayna
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Merle
12/09/11
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For 50 people I will be serving individual trifles, individual chocolate mousses, a fresh fruit platter, and an 18 full portion pavlova,
How many individual portions do you think should be made so there'll be enough but not too many, please?
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KOEY
12/10/11
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Am cooking for 50 people how how much chicken and beef do i need
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ellen
12/10/11
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Rayna, a taco bar with Mexican rice and beans is an attractive, inexpensive, and simple meal, Read the whole article on taco bars.
Merle, one small one of each trifles and mousses, a fruit platter for 40 (see the fruit tray page), and cut the Pavlova into about 40 tiny slices.
Depends on the recipes; about 24 pounds of boneless beef and 1 piece of chicken per person (6 ounces bone in, 3 ounces boneless).
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Stephanie
01/08/12
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Hey ellen im going o be in charge of a baby shower cake that needs to feed 60 people im not sure how or where to start with this and im not looking to just purchase from a store i would realy love to do this myself and at home but i want it to be great!!!! like a really cute cake.
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ellen
01/08/12
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You need to look at the dessert planning page and do 2/3 the amount for 100.
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Tee
01/09/12
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60th Birthday Party for 50-60 ppl
I want to make a Charleston Dip if I spelled that correctly..I know it consist of cheeses and bacon and its usually dipped with crackers. Do you have the recipe and how much of each item will I need?
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ellen
01/09/12
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You need about 6 quarts (12+ pounds) if this is the only dip. That is about 4 9x13 pans.
Here is a slightly spiced up recipe from Deep South kitchen.
Recipe: Charleston Cheese Dip
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 1 1/2 pounds
Ingredients
1/2 cup mayonnaise
1 (8 ounce) block of cream cheese, softened at room temperature
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
1 green onion, sliced (can increase up to 4)
2 tablespoons of chopped pickled jalapeno (original used a dash cayenne)
1 cup of shredded sharp cheddar cheese
1 cup of shredded Monterey Jack or Swiss cheese
1 tablespoon of butter, melted
1/2 cup of Panko bread crumbs (original used Ritz cracker crumbs)
1/4 cup of cooked crumbled bacon (like Hormel Original Real Crumbled Bacon)
Instructions
Preheat oven to 350 degrees F. In a medium bowl, combine the mayonnaise, cream cheese and Cajun seasoning, until well blended. Reserve a pinch of green onion for garnish. Add the jalapeno, remaining green onion and the Cheddar and Swiss cheeses and blend together. Transfer the mixture to a buttered standard glass pie plate or a small oblong shallow baking dish.
Toss panko bread crumbs in the melted butter with a fork and sprinkle over the top of the dip. Bake at 350 degrees F for 20 minutes, or until heated through and top is golden brown. Remove and sprinkle the crumbled bacon on top and garnish with the reserved green onion.
Serve immediately with crackers, chips, and vegetables.
Source: deepsouthdish.com.
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Incha
01/14/12
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I need some help. Planning for 50 people. Preparing korean ribs, chicken fried rice, pork shiskabob.
Need to know about how much rib, chicken and pork I should be prepared to buy.
Thank You
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ellen
01/15/12
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1 pound ribs per 3 plus 1 pound pork for shish kabob for 4, 10 pounds boneless chicken for the rice.
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Nour
01/16/12
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Hi Ellen,
I'm planning a party for about 40 adults and I am having a hard time figuring out what I want to do as a main dish. I figured some sort of a baked chicken pasta dish or beef tenderloin cut into medalions with a nice sauce would be the best way to go but I don't have any recipes for them. I want to make it a day in advance or at least the morning of the event and simple reheat or finish baking before people arrive. Do you have any recipes for my two suggestions that you can share? Help!!!
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ellen
01/17/12
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You can't do beef tenderloin ahead. Look at the Orange Dijon Wedding Chicken or the Chicken Marsala recipe in Big Pots.
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Taylor
01/19/12
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cooking for 200 people
Hi Ellen, I was wondering how much of each I would need to serve 200 people for my wedding reception.
Carnitas
Rice
Beans
and Potato Salad.
There will be cake of course and different Kool-Aid fountains. There will be a "CANDY BAR" and we will also serve fresh tortillas Probably 2 for each person.
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Cee
01/20/12
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I'm making a macaroni hotdish using hamburger, tomato sauce, stewed tomatoes, onions, and celery, and would like more "lasagna" flavor without adding a lot of cheese. I've used Italian seasoning, but don't have the taste I would like --- any suggestions? Would parmesan cheese help enhance the flavor?
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ellen
01/20/12
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Taylor, the rice, beans and potato salad are all covered on the plan for 100 tables (just double) and I would make the carnitas using about 40 pounds of raw meat per 100 for a really meaty stew; 35 would be OK. You need an appetizer table, for this menu definitely with fruit trays and here's why:
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.
One appetizer service area is needed for each 100 guests.
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ellen
01/20/12
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Cee, you definitely want Parm in the sauce, also garlic, dried parsley and some straight oregano; and how about some ricotta or dry cottage cheese?
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imani
01/29/12
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cooking for about 125 ppl
Menu
2 large trays of baked chicken
2 large trays of BBC ribs
2 large tray of mac & cheese
2 large trays of vegetable
How much of everything I need & how much should I charge per large trays.
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ellen
01/30/12
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Imani, this is a site for family and volunteer cooks. For pro advice, please post on:
chef2chef.com
cheftalk.com
You need to tell them the actual measurements of the tryas- height, length, and width.
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