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First time cooking for a buffet
Need to adapt a non commercial pasta salad recipe for a buffet to feed 120 people 2 oz size portions. This would definitely be a side side dish as we have lots of other appetizers, salads, vegetables, breads, desserts, etc.I looked at your site-wonderful info and the Quartermaster site. The recipe uses 1 lb farfalle, 2 C veggies, 1 C fresh herbs, 1 oz shallots and a light vinegar/oil dressing. I was going to use 4 x's the basic recipe. People may not want a cold pasta salad in January and we don't want a lot of pasta leftovers. I think they'll go more for the other offerings. What do you think?
Funny, I was looking at that very recipe just yesterday. One recipe makes a bit less than 11 cups. A 2 ounce portion is 1/4 cup. So if you stick with that, 4 pounds will make plenty.
Thank you so very much, Ellen. I'm in a culinary arts program and this is our "hands on final exam" grduation dinner. Most of us haven't done much cooking for crowds and we are now getting a taste of "real food world" experience--except the people we'll be cooking for are our families and friends, ourselves and the next class coming up behind us!
I've told some classmates about your website and it's so helpful. And I want to try other recipes-like make your own power bars, etc.
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