Ellen's Kitchen

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ELLEN'S KITCHEN Cook Talk

cooking for a large crowd
Wendy 03/22/07	I am looking for a cook book that has recipes for groups of over 80 people. I enjoy your web site but need some thing in print form for our clubhouse . Can you sugest a book.I do alot of cooking for our clubhouse.
ellen 03/23/07	There aren't any really good comprehensive ones for the home-type cook. There are some professional ones- "cooking for 50", for example.
Anthony 05/10/07	What would you serve for 300 people on a budget (Shoulder Roast or Beef Tri Tip or Top Round London Broil or Prime Rib with Half Chicken and Garlic Mash Potatoe with Vegetable Medley.
ellen 05/10/07	Anthony, sliced beef of any kind is not a budget entree, but the less expensive shoulder roast is the tenderest if slow-cooked. The Cracker Barrel chain does this as their "roast beef" and it is very popular. I am also not cear if you are serving buffet or plated and whether it is beef and chicken or beef or chicken. The least expensive standing rib roast, you are looking at $5-6 PER PERSON as the actual cost of the raw meat...
Anthony 05/10/07	What a blessing you have been so far (_)? It will be a plate up and the guest will have Beef or Chicken or Salmon. My concern was that I talk to a company who was pushing this Shoulder Roast and I would like to serve a New York Steak or Slice a London Broil or Tri Tip then a Rib Roast. A Shoulder Roast to me is like the butt and for these client I rather give them something that would WoW then at a good cost so how do you feel about this concern.
ellen 05/11/07	OK, then I would do the london broil or tritip, cooked medium rare, sliced, and plated about 4 slices with a mushroom/wine sauce. I would probably use top sirloin. Steaks are harder thanroasts to serve hot but not over or undercooked to a lrge crowd.
Anthony 05/11/07	Thanks so much for your information :) you are the best(_)? and I am happy to have found your site on line.
Lorie 05/17/07	How many pounds of pasta do I use for a full chafing dish of baked ziti? I'm assuming 6 pounds ricotta, but that can be done by eye. I'll have a crockpot full of meatballs and sausage in spaghetti sauce, but I'm trying to gauge how much per tray. Thanks, L
Janis 05/17/07	I need to make chicken salad for 70 people. How many boneless, skinless chicken do I need to cook?
ellen 05/18/07	Lorie, Chafing dishes come in several sizes and depths. I have the volumes for all the sizes of steam tables, check the amounts. Janis, in the salad section of plan for 100, the amounts for lunch, dinners and receptions are different. Use 3/4 for 75 people, whichever situation is right for you. 1 pound cooked chicken is 2 cups of pieces.
estella 05/23/07	I were making a church benefit and I need to make potato salad for a large crowd and I've never made so, much please, help
ellen 05/24/07	Estella, there is a special page on slaw, mac, and potato salad for 100- lots of hints and tips and about 8 different excellent recipes. www.ellenskitchen.com/bigpots/plan/slaws100.html
Pam Burgoyne 06/03/07	Hi Ellen, How many pounds of pasta would I need for aprox. 75 people? We will also be serving chicken and a few other side dishes. Thanks, Pam
ellen 06/05/07	Hi, Pat, see the lotsa pasta page for both quantity and cooking/reheating advice.. You will probably want about 15 pounds if they are big eaters, 12 if light.
Mary Townsend 01/14/08	ellen We are having a church Valentine's Banquet Feb. 10. Need to know how many large (FAMILY SIZED) cans of green beans will be needed to serve 150 people. Appreciate your answer ASAP. Thanks, Mary F.
ellen 01/15/08	You need 4 to 5 #10 can of green beans for each 100 people. Lower number with other sides. I use my green bean casserole recipe for these type functions, you would need 2 1/2 times that recipe for 150 people.
Colleen 02/24/08	Ellen I am hosting a fundraising event with about 150 guest. Our meal plan is Baked Ziti and meatballs. How many trays and of what size would you recommend for the ziti and about how many pounds of meatballs? Thanks Colleen M.
ellen 02/24/08	See the spaghetti/ lotsa pasta page for the recipe for mostaciolli and sausage for 120. Increase by 1/4 for quantities and then sub sausage with cooked ready to serve meatballs for meat quantity.
Brittany 02/28/08	I have my son's first birthday party in two days and I am planing on making BBQ...there are going to be about 60 people I don't know how many pounds of pork I needed to make BBQ for 60.
Vonda 02/28/08	My son is getting married. At the reception, we are planning to serve fajitas. How many pounds per person do we need to fix. We will be feeding between 300-450 people.
ellen 02/28/08	Brittany, 30 pouds raw trimmed boneless. Vonda, this is a much larger crowd than usually considered for self catering. Please consider haveing a local caterer drop off the meat hot, safe and ready to serve. Also, please read my article on wedding dinners/ self catering your wedding. If you still decide to try it, please write and describe the commercial kitchen facility you will be using.
Robyn 07/09/09	I am hosting a BBQ next month, have 60-65 people coming. My menu is pulled pork, sausage & peppers and london broils. My question is how many london broil's do I need for this crowd? Considering I do have other dishes. Thank you!
ellenj 07/10/09	Hi, Robyn, it is difficult to estimate 3 entrees for this small a group, but since broiled beef is SO popular, I would allow 1 pound raw for each 3 people. The good thing is, if you have some left, it freezes or refrigerates very nicely.
Donna 07/18/09	My daughter is getting married and we invited 200 people so maybe 125-150 show up.My meal is fried chicken ,boil shrimp and london broil,slaw ,string beans,potatoe salad,How much of each do I need I rather have little to much then not enought
ellen 07/18/09	Donna, because of the shrimp being SO popular, you will need more than you would expect; at least 1 pound for each 4 people and at that amount there will be none left. In addition, 2 pounds raw london broil for each 5 people PLUS 1 piece of chicken per person; you may have some chicken left, but it will provide everyone that wants seconds with seconds. Don't forget you need cocktail sauce (1/4 cup per person) with the shrimps. Slaw, string beans and potato salad are each listed on the plan for 100 page. Pasta salad is easier to make and store. You need some good bread or rolls or a starchy casserole (rice?) to fill up the guests and keep the amount of shrimp and beef eaten at a reasonable level, specially if it is a self served- buffet..
Maureen 07/23/09	For a graduation party (with 100 guests) I am serving sliced Top Round Roast and Boneless Chicken Breast. I know you recommend 50 lbs of Beef if it's your only entree, but can you break down how many pounds of beef and chicken I should prepare vs breaking it down in ounces. Also, do you have a suggestion on how to prepare the chicken? I was planning on doing all the cooking in advance and reheating and holding in Dutch Ovens. Thanks!
ellen 07/23/09	Caterers allow 5 ounces ready to eat beef PLUS 3 ounces boneless ready to eat chicken per person for mixed entree buffets. That is 2 pounds boneless raw lean beef for 5 people plus 1 pice of bone in chicken per person. Take a look at the orange dijon wedding chicken, which can be made ahead and frozen, use the 3-4 ounce size breasts.
Nadja 07/24/09	i have 10 pounds of meatballs and want to make cocktail meatballs with jellied cranberry sauce and cocktail sauce. i have the giant cans 7 pounds of each. how much each of sauce should i use
ellen 07/25/09	You need about 10 cups of suace for a thin coating- mix is your choice.
Patti 09/18/09	I am helping with the cooking for a baby shower for 60 people and will be making sausages, peppers & onions. I will be cutting up the sausages into pieces for easier eating - how many pounds of sausages would I need ?
deedee 09/18/09	I am having a party of 225 people for my daughter. I am having fried chicken ordered from a resturant and i am making the sides. How much do it need for feed that many people. I want to make mashed potates,whole kernal corn. Not sure how much to buy.
ellen 09/18/09	Patti; 15-20 pounds. Deedee, 75 pounds of fried chicken per 100, 35 pounds of potatoes per 100 (2 pieces per person), 25 pounds of corn per 100.
Mary 11/06/09	Hi Ellen! I just found your site. My son's college cross country team is coming to dinner the night before the big regional meet. I have to keep it lean. Approx, 30 people. I have chafing dishes and will use them but not sure how without overcooking everything. I will be serving Penne with Roasted Tomatoes, Boneless Chicken Breast and a Boneless Salmon Fillet. Sides will be roasted potatos, green beans and salad.
ellen 11/06/09	These folks will probably eat like horses. I would estimate for 45-50. Plan 1 5-6 ounce chicken breast PLUS 3-4 ounces cooked salmon per person. You can't use chafing dishes to reheat or cook, they don't get hot enough. The food has to go into the chafer at a food safe, precooked, preheated temperature of at least 145 degrees (use a quick read thermometer). 350 to reheat in a regular oven. Consider borrowing a couple of 18 quart roasters for the pasta, vegetables and potatoes to free up some oven space. I would add one more side dish- roasted vegetables or a broccoli/cauliflower medley of some sort, perhaps?
ellen 11/06/09	These folks will probably eat like horses. I would estimate for 45-50. Plan 1 5-6 ounce chicken breast PLUS 3-4 ounces cooked salmon per person. You can't use chafing dishes to reheat or cook, they don't get hot enough. The food has to go into the chafer at a food safe, precooked, preheated temperature of at least 145 degrees (use a quick read thermometer). 350 to reheat in a regular oven. See this page offsite for chafer help: www.eddiesportablepigout.com/steamtable.htm Consider borrowing a couple of 18 quart roasters for the pasta, vegetables and potatoes to free up some oven space. I would add one more side dish- roasted vegetables or a broccoli/cauliflower medley of some sort, perhaps?
Michelle 11/10/09	Hi Ellen, I am having a party for my daughter. I am making meatballs, sausage, a hoagie tray, baked ziti, pasta salad, macaroni salad, potato salad, and deviled eggs. I am having around 70 people. How much of everything do you think I need? Thank you do much! I have been stressing about this like crazy! This will be my first big party!!!
ellen 11/10/09	Hi Michelle, congratulations on giving this a try. You do not want to serve ziti AND pasta salad AND macaroni salad at the same meal, especially with a potato salad also. Assuming this is teens? (who eat more than regular adults) and assuming 75 people: meatballs, 3-4 ounces per person sausage, 3 ounces per person, equal weight onions and peppers mixed in a hoagie tray- do deli trays and rolls 2-3 ounces sliced meats and 2 ounces sliced cheese and 1 1/2 full size rolls or two smaller per person. Sandwiches don't keep well. baked ziti, about 6-7 pounds dry pasta pasta salad about 4 pounds dry pasta potato salad about 25 pounds potatoes deviled eggs, start with 1 egg per person.
Cindy Sue 11/16/09	How many cans of cranberry sauce do I need to serve 150 people?
ellen 11/16/09	About 1 can for every 6-8. Homemade is less expensive and tasty: Cranberry Relish for 12 people 1 pound cranberries, fresh - grind 1 apple, cored and finely chopped 1 navel orange, grind OR better, grind the peeled orange after you zest off the orange peel, grind with the cranberries OPTIONAL 1/2 cup walnuts or pecans, chopped fine 1 cup sugar OPTIONAL 8 ounce can crushed pineapple, drained 3 oz pkg raspberry OR lemon jello 1 cup water In a large bowl, add ground cranberries, ground navel orange, chopped apple, pineapple and chopped nuts and sugar; toss together well. In a small sauce pan, boil 1 cup water add jello and stir to dissolve. Add the additional cup of water and stir to combine. Pour jello mixture over the cranberry mixture and stir to combine well. Pour into decorative bowl and chill until serving time.
Rebekah 12/03/09	cooking for around 50 My husband is having a lodge meeting in a couple weeks. The menu will consist on brisket, dirty rice, baked beans, and potato salad. How much should I figure on making to be sure I have enough. I am always terrified of not having enough to go around, especially since we don't have an exact number.
ellen 12/03/09	What I would do is plan generous portion for 50, which would be 25 to 30 pounds well trimmed brisket cooked low and slow to reduce shrinkage. 2 gallons each of the sides- you will have some beans and some rice left. Add some big fat tasty rolls- 1 1/2 per person- and some sandwich fixings (see the condiment table of the sandwich page, use 1/2 the amount for 100) and you will have leftovers.
Priscilla 12/15/09	Hi Ellen, I am hoping to poach a whole salmon for Christmas lunch. How big a salmon do you think I would need to feed say 15-20 people?
ellen 12/15/09	If this is the only meat about 10 pounds- two serves head to tale are lovely-
pat 12/28/09	how to make fresh string beans for 60 people
ellen 12/28/09	Make 2/3 the amount for 100- see the vegetable table at the bottom of the plan for 100 list. Perfectly steamed is delicious with good fresh green beans, or you could do a sauce such as browned butter with almond slivers.
carol mc.leod 01/10/10	cooking for a large crowd 150- 200 people hi elen! had my first spag.dinner at our park club house. bradenton fl. your advice helped very much. now want to plan next one. have any ideas? buy the way got rave reviews. we want to keep tickets around 5 or 550 regards carol
ellen 01/10/10	A chili feast or soup and chili dinner would be great this time of year, a taco bar or baked potato bar would be other budget options, and you might look at the basic budget entrees section in big pots to see if any appeal to you.
Theresa 01/17/10	How much roast beef do you need for a party of about 80 people. We are having meatballs(is 12 lbs enough) potato salad(how much would you suggest)baked ziti(how much do you suggest?) Thanks for any help you can give me. Thersa
ellen 01/17/10	I assume you mean a pot roast type dish rather than standing rib. For a party, you want 5 ounces ready to eat beef plus 3 ounces second meat (the meatballs) per person. This is minimum 2 pounds raw boneless chuck or round for each 5 people plus 1 pound cooked meatballs for 5 persons. Potato salad is on the plan for 100 page, pastas are on the spaghetti page, use 4/5 the amount for 100.
Cheryl 01/22/10	I am having a birthday party and 26 adults will attend. We are planning on serving beef and chicken fajita's. How many pounds per person for both types of meet do I purchase. we will have guacamole, beens, cheese dip along with the fajita's.
ellen 01/22/10	I allow 2 pounds raw lean beef per 5 people PLUS 1 pound boneless skinless chicken per 5 people for this menu.
Joyce 01/24/10	How many pounds of top serloin beef roast do I need to feed 80 people?
ellen 01/24/10	Roast? Steaks? stir fry? shish kabobs? Let me know how you are fixing it.
kim 02/10/10	I need to know how much sausage to use to feed 20 people. I will be making sausage balls. Do I use this according to the number of people or the 1 3/4 pound of sausage.
ellen 02/11/10	Allow about 3 ounces raw sausage per person, 1 pound for each 5 people.
tammy 02/18/10	I needto know how much broccolli to buy in order to feed 100
ellen 02/18/10	See the veggie table at the bottom of the plan for 100 page.
Samantha 02/21/10	Ellen, I am getting married and we are expecting approx. 75 to 80 guests.. we are trying to get an estimate of how much baked spagetti to cook, salad to serve, etc. Can you give me some idea on it? Thank you!!!
ellen 02/21/10	Go to the spaghetti page see the spaghetti dinner for 50-60 at the bottom of the page. You would want 1 1/2 times the amounts. Add a nice appetizer platter of antipasto vegetables, some cheeses, maybe a fruit tray- all these are on the site.
carol 02/25/10	cooking for 150 175 people.how much potatoe salad baked beans-bushs 64oz. is sam's potatoe salad very good doctored up with hard boiled eggs celery ect.
ellen 02/25/10	See the picnic sides table at bottom of the plan for 100 page. Yes, it is fine, add celery seed along with the celery and egg, and maybe some chopped colorful bell pepper.
hannah 03/06/10	Hi Ellen, I am wondering how many servings of baked chicken drumsticks and thighs will fit in a 1/2 size (Length: 12 3/4" Width: 10 3/8" Depth: 2 9/16") disposable chaffing dish. Also, how many of these trays would you recommend to serve 100 people if this is the main entree? Sides will include pinto gallo (costa rican rice dish which has black beans and veggies in the rice), and salad. Appetizers will be served before dinner (chips, salsa, and guacamole.) The event is an outside informal serve yourself wedding reception. How many half size disposable chafer trays of rice would you recommend? How many trays of salad? Thanks so very much!
ellen 03/07/10	Your rice and beans recipe should start with 8 pounds of dry rice per 100. However many pans that cooks up to is what you need. Then pans will hold about 10 quarters each, which serves about 9 people. I would add one vegetable dish or salad that could be cold- such as marinated veggies, 5 bean salad, corn relish etc or a pickled fruit such as spiced apples or peaches, for color and flavor.
Donna 03/14/10	We are having a party for 80 ladies - using mini rolls - for pulled pork - how much pork to buy?
Donna 03/14/10	We are having a party for 80 ladies - using mini rolls - for pulled pork - how much pork to buy?
ellen 03/14/10	Plan on 2 rolls per person. You want 4 ounces cooked ready to eat pork per person, which is about 1 pound raw for each 3.
deborah 04/11/10	dear ellen I'm cooking macaroni and cheese for 180 people. How many serving can I serve out of a full chafer pan and how much cheese should I use? thanks
ellen 04/12/10	These full size pans come in 2, 4 and 6 inch depths. You need 10-12 pounds dry pasta per 100 for large servings, 8 pounds for side servings. Cheese is per your favorite recipe for the amount of pasta you select.
jenn 04/26/10	I'm serving teachers grilled chicken, pulled pork, slaw and am trying to decide on another side? maybe roasted veggie medley - how many veggies would I need? 80 people. also being served is salad, and dessert
ellen 04/27/10	Roasted veggies would be fine, you need about 16 pounds ready to eat, and so would my antipasto veggies (marinated, served room temp). A 3 to 5 bean salad or Texas caviar would also be a nice choice.
mel 05/09/10	How many #10 cans of pork and beans do I need to make 3 gallons of baked beans and will that amount be enough for 80 adults
Sue 05/09/10	I am making the food for my daughters wedding in two weeks, I am hoping I have the correct amount calculated for 300 people: We have two 250# pigs being cooked underground, 12 gallons coleslaw, 9 gallons mixed fruit (watermelon, muskmelon, grapes), 9 gallons baked beans. We are also having pickles, carrots and fruit pizza. I am unsure on how many buns to order, as I think we have too much pork and want to have extra buns for the following day to feed around 50 people.
ellen 05/10/10	For dressed head off whole pig, you need 1 pound raw weight per person, so you have quite a bit too much. I would order 360 or so large buns for 300; about 420 regular size. Consider adding one starchy side dish such as a pasta salad- can be made ahead (see my recipes for 100) and will fill out the plate nicely.
charlene evans 05/24/10	I'm making kabobs which will be sirloin with veggies or fruit for about 125 people. How much sirloin do you think I will need to do this? And shrimp?
ellen 05/25/10	Charlene. where do the shrimp come in? If this is a party meal and beef the only meat, you need to allow about 1/2 pound raw meat per person. I would probably do the fruit kabob separately, except the pineapple, which will stay on the skewers and not overcook or fall off before the meat is done. If you are grilling on site, it will take 3 people at the grill to handle this size crowd.
Charlene 05/25/10	Hi. I was going to do shrimp skewers too. The main meat are leg quarters. The skewers were for the appetizers. Why 3 people at the grille?
ellen 05/26/10	OK, then you need 3 ounces each raw beef and raw(shelled, headless) shrimp for the appetizers per person. You need 3 because you are doing a grilled entree and 2 grilled appetizers; this is standard for this size crowd in catering...
Rosalie Botello 06/04/10	Hi, I am making meat only (beef, chicken) and vegetable only shish kabobs for about 100 guests. Is there some way to cook these the day before and then reheat day of party? Also, how much food to make the kabobs, white rice, veggies and fruit? Thank you for your time & knowledge!
ellen 06/05/10	No. If day ahead is an issue, make roasted vegetables and serve them at room temp the nexdt day. Kabab meat does NOT reheat successfully. Use the plan for 100 tables and the fruit tray and veggie tray pages for your estimates for the other items. You can post and let me review your estimates if you need to, but you probably can do it yourself.
Mari Fernandez 06/09/10	We are making 200 kabobs with chicken breasts, for a church dinner. The kabobs will also have veggies, how many pounds of chicken breasts do I need to purchase? Thanks!
ellen 06/09/10	1 pound boneless skinless for each 3 people if it is the only meat. Also price chicken tenders, sometimes they are less expensive.
Alexis 06/13/10	Hi! I am cooking for my friends wedding in a few weeks. It is about 100 guests. We are doing an hour of hors D'ourves followed by a buffet that will have three entrees - braised beef roasts, salmon and penne pasta, along with three sides. Does the 5oz/3oz rule hold true when there are three entree choices? Also, how much pasta should I prepare? Thanks for your wonderful help.
ellen 06/14/10	Yes, since almost all the guests will take meat or fish and many will then take some pasta as a side dish! Make the pasta meatless, so it can be an entree for the vegetarian guests, also. I would probably do about 20 pounds of pasta if it is the only starch, and have some left over. Appreciate that you read the tables before posting.
Alexis 06/14/10	Thank you so much Ellen! I was really worried about the amounts. I am just curious, in general do people eat as much fish as they would chicken? I mean does the 5oz/3oz rule always hold true regardless of what the second protein is? Or do you just need to know your audience to gage how to adjust the numbers?
ellen 06/14/10	It is pretty consistent, especially with salmon, which is the most popular fish. If it is a summer wedding, a poached, chilled salmon would be a great choice for the fish course.
Ellen 06/17/10	I'm cooking for 45 people and will be serving whole poached salmon and beef tenderloin along with several sides. How much salmon and beef do I need?
yvonne 06/17/10	how much spagetti do we need to cook for about 300 people also how much sauce and meatball
ellen 06/18/10	Ellen, you need a carver/server, or the beef will be sky high in amount. With server, calculate 2 pounds raw per 5 people PLUS 1 pound raw salmon per 4 people. Yvonne, see the spaghetti dinner for 50 -60 at the bottom of the spaghetti/ lotsa pasta page, make 5 to 6 times the amounts.
Laura 06/28/10	how much will it cost for 75 shrimp kabobs with vege's and 75 chicken kabobs w/veges Also how much chicken & shrimp should I buy?
sonia 06/28/10	helping put together a surprize birthday party, they have a 500. budget and 60-65 people coming, any suggestions???
ellen 06/28/10	Can't do prices for you, that varies by region. You need at least 4 ounces of peeled shrimp and the same of raw boneless chicken per person for meal size kabobs.
JAIDY 06/30/10	I am making lamb and beef shish kabob for 8 adults on Sunday. How much beef and lamb will I need to get from butcher and what type cut. Thanks,
ellen 06/30/10	I use leg of lamb for the lamb and sirloin or top sirloin for the beef. I allow 1 pound raw boneless meat for each 2 people total, as long as there are plenty of side dishes- rice, salad, etc. If they are big eaters, you might get 3 pounds of each, that will give people a choice, also.
mags 07/04/10	I am doing party for 40 adults and am serving beef bourgignon, cold whole poached salmon, sliced cold meats and tartlets plus salads potatoes and rice etc. How much salmon and diced beef do i need
ellen 07/05/10	The sliced cold meats will throw it off some, as it depends on what eats (bologna? Tenderloin?), but I would do 1 pound raw boneless beef for each 4, PLUS 1 pound whole salmon for each 4 if head on.
Tammy 07/25/10	I'm cooking for 150 ppl this Friday for a fundraiser. Im making baked ziti, anti pasta salad, and garlic bread. Im wondering how much sauce to use. I figured two jars per 1pnd box of ziti. I like my ziti moist. I also figured 1 1pnd box per 4 people. So I know I have plenty. Is this too much? Also how much mozzerella, and Italian sausage, and hamburger? For the salad, Im making homemade and am wondering how much dressing to make for 150 servings and how much lettuce to use as well. thanks
Tammy 07/25/10	On your lotsa pasta page it said to avoid rinsing in cold water because the sauce wouldn't stick to the noodles, but cooking the noodles a day ahead of time and storing in freezer bags, it says to rinse in cold water. Will this cause the sauce not to stick? Also, can I cook the ziti noodles 3 or 4 days earlier or does it have to be one day before? Im cooking for 150 ppl, which is a first for me. Our church has a warmer and an oven that can cook 4 huge aluminum pans at a time. So how early can I cook the ziti on Friday and leave in the warmer w/out it getting gross?
ellen 07/25/10	If you cook ahead, it has time to dry, so the sauce can stick. Not so good to cook more than 48 hours ahead. Warmer no more than 2 hours.
Tammy 07/26/10	Hi Ellen, didn't know if you saw my question on the 25th. I actually had two. You answered my last one though, just not the first one. Thank you so much for taking the time to help all of us out. You're a life saver.
ellen 07/26/10	If you cook it ahead, you can rinse it, because the pasta has time to dry and the sauce will stick. Sorry I was too brief the first time.
Jerry 07/30/10	I'm cooking two top round roast on Sat which weigh 25 lbs each @ 180 degrees how long shoul I allow for cooking and resting
ellen 07/31/10	I allow an hour a pound, after 1 hour at 350 to sanitize the crust. But I use a meat thermometer to check the internal temp. See more details on the roast beef page at the top of the big pots section.
rose 08/17/10	I'm throwing a barbecue this weekend for about 35 people. I bought about 7 lbs of ground beef which I made into 33 patties then stuck in the freezer for the time being, and I also have 10 lbs of chicken which I will cube and make into kabobs with peppers and onions. In addition to chips and dip to serve on the side, is this enough food for this amount of people? I am trying to make the most out of just enough meat to save money.
ellen 08/17/10	Just make sure you have some good, heavy sides- potatoes or potato salad, or rice, beans, slaw etc. You are OK on meat if that is boneless, skinless chicken; you won't have much left of meat, but no one will be starved.
howard barrett 09/01/10	i am cooking for afamily reunion july 2011,how many ribs ,hotdogs ,burgers do ineed?
ellen 09/01/10	Howard, I need to know how many people, what the sides are, and if this is one or several meals. Please write back.
ellen 09/07/10	Lena, I am sorry but it is an automatic post, and the email address gets stripped off, so I have to answer here. The answer is, use the fruit tray for 100 on the fruit tray page and make 3 1/2 to 4 times the amounts. I hope that your loved one has gone in peace.
bonnie 09/08/10	my son is having a wedding i'm not sure how much bolonga and cheese and veggies to get for 200 people.
Catherine 10/06/10	Hi, Ellen! I love all this great advice! I'm having about 25-30 people in for my 40th birthday dinner and am at a loss for a main course! I'm doing an arugula salad with goat cheese tartlets as an appetizer, and a sundae bar (with home made brownies and cookies) for dessert. I really want an entree that can be made in advance and that is nice for a sit-down meal (I'll have 1-2 servers helping out). Can you give me any suggestions? My backup is to have a caterer bring in salmon and serve it with a dill/cucumber sauce, mashed potatoes and green beans.
ellen 10/06/10	What about a make ahead like coq au vin, or the Dijon Honey wedding chicken? With a baked rice pilaf with almonds? You could also bake your own salmons with the rice pilaf...
ellen 10/06/10	Beef Bourginon? Cassoulet?
Edie Thomas 10/13/10	Hi Ellen, I am making beef tips and gravy for 2 seperate church dinners. There will be 150 people at each dinner. I'd like to cook the tips ahead of time. There will be a rice medley and mixed vegetables with the tips. The meal is a plated dinner. What is the easiest method to prepare the tips? What type of beef should I use? Budget is always an issue but I don't want to sacrifice quality for cost.
Edie Thomas 10/25/10	Hi Ellen, I am making beef tips and gravy for 2 seperate church dinners. The church has a good kitchen to work in. There will be 150 at each dinner. A rice medley and mixed vegetables will accompany the tips. The meal is a plated served dinner. What is the easiest method to prepare the tips? What type of meat should I use? I want good gravy and would like to aviod creamed soups. Also, I need to cook the tips ahead of time. Can you help?
ellen 10/25/10	Hi, Edie, I thought I answered this one- there are two basic approaches to beef tips- tenderloin or real steak bits/trimmings in a good brown gravy, or a beef stew without veggies of braised beef, I presume you are heading for the second. I would use boneless chuck or top round, cut small, and simmered for hours in a beef-stock based liquid- not just water. Some red wine, if acceptable to your church, is a big flavor boost. Oven simmering is an easy way to do this and gives great results. A good restaurant supply store will have a beef broth concentrate that will enrich the gravy. Get the more expensive jar, that lists beef first in the ingredients. This is not the salty beef bouillon cubes, it is real beef flavor. For 100 modest servings: 1 gallon (4 pounds) onions, diced or sliced 1 head garlic OPTIONAL 4 pounds fresh mushrooms sliced 1 cup oil 30 pounds lean diced beef 1 quart flour 3 tablespoons pepper 3 tablespoons thyme 6 dried bay leaves 1 gallon plus 1 quart water 6 cups drinkable red wine (or additional water) 1 cup beef flavor base OR 6 tablespoons salt 24 ounces tomato paste Mix the flour and spices, coat the beef/ Put the oil in the pan, add the onions and mushrooms, wilt the onions (not browning), add the garlic and stir until just colored. Add the floured meat, brown. Meanwhile mix the rest of the ingredients. When the meat is browned, stir in the liquid. Bring just to a low boil turn down to bare simmer and cook about 2 hours, until beef is tender, stirring occasionally. Correct the seasonings and serve. Hold for service at 140 F. or higher.
Edie 10/25/10	beef tips Hi Ellen, Thanks for the quick response. The recipe looks wonderful and easy. I do have a couple of questions. Browning the meat is not a problem. I'll have to do it in batches and I will not lose the drippings, however,we do not have pans to simmer the meat in. They are beat up and light weight. The oven method might work by using multiple pans. What temperature would the oven be set at? Pan covered or uncovered? Also would free standing roasters work? Also, if the initial recipe is divided will it change the consistency of the gravy? Ellen, you are a life saver for me. I'm so happy I found this website. Sharing your gifts with the world is a remarkable accomplishment
ellen 10/25/10	For 150 people. I would do 3 roasters, preheat to 325, allow 3 hours- if it gets done sooner, turn down to 180 to hold. I would do 50 people worth at once to keep the gravy consistent between batches. Tightly covered except when stirring.
Edie Thomas 10/27/10	Thanks Ellen. I'll let you know how this turns out.
rebecca 11/02/10	Looking for recipe prep for turkey breast to make sliders for 150 people. How many pounds & what is best way to prepare ahead to keep turkey moist?
ellen 11/02/10	Not familiar with sliders from turkey- only sandwich I have heard called that are the little 1 ounce hamburgers on square rolls, ala Krystal. There are turkey yield tables in an article in the holiday cooking section at the top of Big Pots. If the turkey sliders are similar, you just need 1- 1 1/2 ounces cooked meat per sandwich.
Tammy 11/15/10	Thanks so much for this site. I am coordinating the cooking for a church dinner for 150 people. We are trying to keep it simple, so we would like to make oven browned or parsleyed potatoes using canned potatoes. How many cans do I need? (We are serving appetizers, salad, roast beef, potatoes, green beans, applesauce, and dinner rolls with cake for dessert.)
ellen 11/16/10	You could do roasted (unpeeled) new potatoes with the same ease and much better taste, 35-40 pounds for 100. However, if you use canned, 1 #10 can serves about 20.
Becky 11/18/10	Cooking for a group of 45 adults for Sun Nov 23. How much to feed this number of guest, serving sweet potato casserole, mashed potatoes, green beans, sliced turkey breast, apple and pumpkin pie. Thanks for a prompt reply.
ellen 11/18/10	Go directly to the article, shopping for large holiday meals at the top of the Big Pots index. Use a scant half of the amount for 100. See the beverage planning article for that and the turkey yield article to figure your turkey.
christine 12/03/10	how do I calculate cooking time when roasting multiple joints at the same time, i.e. beef, lamb, chicken or pork.
christine 12/03/10	how do I calculate cooking time when roasting multiple joints at the same time, i.e. beef, lamb, chicken or pork.
ellen 12/03/10	You calculate for the smallest joint or piece and the largest. Thermometer for the smallest, when that is done, pull it and use the thermometer on the next piece till all are done. Multiple pieces does not make much change in the total time.
Stacy 01/06/11	I have a party of 15 and am serving chicken and steak kabob's, how much meat should I buy?
ellen 01/06/11	Assuming these are the only meats, 1 pound raw boneless beef for each 3-4 PLUS 1 pound raw boneless chicken for each 4-5. Larger for more men or big appetites or light sides, smaller for more women or more sides.
Anne 01/11/11	Ziti Dinner for 250 people I am doing a fundraiser dinner for 250 people. I figure out about 4to5 people per 1 lb of ziti. I want to be able to give 2 meatballs and 1 sausage. A side salad about 5oz. Garlic bread. I need to know about how many lbs of each I have to purchase. (Beef and Sausage) Thank You
ellen 01/11/11	Anne, the size of meatballs varies. A lot. I would allow 1 pound ground meat for each 3 people. 1 pound sausage for each 5. The spaghetti dinner guide at the bottom of the spaghetti page will help with bread and salad.
Julie 01/27/11	Hi, I am trying to cut back the cost of my wedding by preparing alot of the food myself. It is 50 people and we are ordering 15 pizzas and I am making the rest. The appetizers, vegetable side, and salad should be easy to have most the ready before hand but I wanted to have an alternative main dishes for people who don't eat bread, like chicken breasts or london broil. It needs to be premade and easily heated up in the ovens on site. What would you suggest and how much of it should I make? Thank you so much! I am really glad I ran across this site!
Edie 02/04/11	keeping spaghetti hot Ellen, First thank you for your help with the beef tips for 250 people. It worked out fabulously. Today I need help with pasta. I am preparing spaghetti for 10 people. I find it is difficult to keep pasta hot. I usuasly rinse it in hot water so it won't stick together. Sometimes that works but the pasta usually gets cool and can get sticky. Is there a way to reheat it so everyone gets hot pasta? What do restaurants do? How to make it so the pasta is'nt sticky? Help, I'm serving Cincinnati Chilli for Super BowlSunday. I appreciate your help. Edie
ellen 02/04/11	Julie, if you have a meat dish, almost everyone will want some; I would consider doing the make-ahead orange Dijon wedding chicken, and do 50 servings, and a baked rice pilaf or a potato casserole, and cut back on the pizzas. Consider a veggie casserole such as Ellen's better green bean casserole and a make-ahead salad such as the Greek salad. You can write back. Edie, they cook it not quite done, oil it, and reheat by plunging each serving into boiling water. See the info on reheating pasta on the spaghetti page.l
Yinette 02/06/11	Hello, im planing my wedding and my manue is baked ziti, meatballs, and sausages with peppers and onion..for 150 people , and i wan to know how many trays of each do i need for my wedding... I appreciate your help yinette
ellen 02/06/11	Hello, Yinette, Not knowing the size of your trays, I can tell you by weight. If the ziti is meatless, you want 1 pound meatballs for each 4 people PLUS 1 pound sausage for each 5 people (you would add an equal weight of sausage and onions). If the ziti has meat, reduce the other two meats by about 1/4 each.
kristi 03/05/11	yes im putting on a spaghetti benefit dinner and would like to know how many meatballs and spaghetti sauce i will need for about 400 people.
kristi 03/05/11	yes im putting on a spaghetti benefit dinner and would like to know how many meatballs and spaghetti sauce i will need for about 400 people.
ellen 03/05/11	Go to the spaghetti page, at the bottom is a spaghetti dinner for 50-60. Make 7 times the amount if serving plates, 8 times if self serve. Have some meatless sauce for the vegetarians in the crowd, there will be some.
Cindy 03/10/11	I'm cooking for an Open House for 150. They want mini hamburgers. Do you have any suggestions for making them the day ahead? I was thinking cook them and then putting them in beef broth to heat up the next day. Do you have any other suggestions?
ellen 03/10/11	That is fine, these are not fussy items.
Dontae 04/26/11	How much beef would I need for 300-400 shish kabobs? Party size is about 200 ppl.
ellen 04/26/11	If this is the only meat, you want at least 1 pound raw per each 3 people (1 large skewer) and 1 pound for each 2 for 2 medium skewers.
June 06/07/11	I'm making ka bobs for open house from all the messages (thank-you) I know the amount of beef and chicken. But how many peppers, onions, mushrooms, zuccini, and cherry tomatoes will I need.
ellen 06/07/11	I usually do the veggies except the onions on a separate skewer as they cook much faster than the meat, and do 2 small skewers per person. You need to make this serving using your vegetables, and then multiply.
Tammy 06/10/11	I am cooking for a grad party and making homemade roast beef for sandwiches. I was wondering how many sandwiches I can get from about 12 pounds of uncooked beef?
Helen 06/11/11	I'm having a birthday picnic at a park for 30 adults and 15 children (all under 5). I have to cook everything at home and bring it to the park and keep at temperature. **The majority of guests tend to arrive (1/2 up to 2 hours) late (it's a cultural thing). I will have to keep everything at temperature. I'm thinking of serving pulled pork sandwiches, cole slaw (either to put in the sandwich or as a side), store bought (Costco) potato salad, and a mixed greens with avocado and strawberry slices salad for the adults. 1. Is this enough? Do I need to add an appetizer..say veggie tray and/or deviled eggs. 2. Personally I like to eat something crunchy with BBQ pulled pork sandwhiches. I was thinking of adding potato chips? 3. For the sandwiches, I will prepare the pork in a crock pot and then shred and mix with bottled BBQ sauce. What do I need for quantities with this menu? Should I shred at the park to keep it warm? Any other tips? The other option is to do an oven roasted pork loin and slice over there, but I'm thinking the sandwhich is more picnic friendly. There will be picnic tables. 4. I've never made cole slaw in my life before (and actually don't even like it), but the birthday honoree does. I was thinking of buying 'cole slaw' bags at Costco and adding dressing. I saw your 'plain' slaw recipe. What do you recommend I use for the premade slaw? How much for this menu/group? 5. Since I'm buying premade potato salad, how much do I need for this size group? I was thinking of enhancing it with chopped fresh herbs and slices of roasted red peppers to decorate and make a pattern on top. Any other ideas? Drinks will be water bottles, soda cans, and beer bottles. No wine to avoid extra work rather than extra cost. 6. Is wine that much extra work? How much would I need for this crowd with the beer and soft drink availability? I will probably just do ham&cheese sandwhiches, chips, baby carrots and juice boxes for the kids. 7. Does this sound like a good idea? Thank you a thousand times ahead of time!!! What a great site!
Helen 06/11/11	P.S. I forgot. I am also serving watermelon slices. 8. I plan on cutting these the night before and putting in my refrigerator in an aluminum pan. Is this ok? Dessert is double layer 1/2 sheet cake. Thank you!
ellen 06/11/11	Tammy, that will make about 3 dozen nice sandwiches. Helen, you are in some difficulty food-safety-wise here; 2 hours at air temp is sort of the max for outside foods. So you will need a LOT of ice chests for this amount of food. 1. People really love deviled eggs, and they would be great with this menu. See my recipe for many deviled eggs. 2. 4 pounds of potato chips, and don't open the last one til you see if it is needed. This is enough chips for all. Dip would be nice, about 2 1/2 to 3 quarts. 3. Yes, pulled pork is fine. 1 quart sauce per 6 pounds meat. I make it a couple of days ahead and let it sit in the sauce in the fridge. 4. Slaw is dead easy, and can be made ahead. About 8 pounds ready to mix slices. 5. 2 gallons. Add a dozen or so chopped hard-boiled eggs, along with the herbs and red peppers. 6. Wine is not extra work. Best buy, make ahead the High Wire Sangria on this site- 2-3 gallons, make ahead, add the ice on site. If you just do regular, some economical 1.5 liter wines we like are Fetzer Merlot or Cab, Twisted Old Vine Zin, or some of the Italian pinot grigios. 7. I sort of don't like too separate menus for kids. Rather than pre-make ham sands for the kids, I would do a deli platter with about 10 pounds deli sliced ham and 6 pounds sliced jack cheese (mild). Allow 1.2- 1.5 rolls per adult, 1 roll per kid. 8- watermelon- MUST KEEP icy cold continuously after cutting! Much easier/safer to ice 2 nice big whole watermelons in 2 ice chests and cut on site. OK, now for the hot/cold thing. The ice chests can be use to heat or chill; preheat with hot water as discussed on the potato bar page for the hot food. Make sure the food is hot when it goes in. Ice the chests ahead and get them well chilled. Open the chests as little as possible- package food in one serving at a time baggies or contatiners, rather than putting a container in and out.
Mary 07/09/11	I am making chicken kabobs for around 200 people. I know I can't cook them the day before, and re-heat them. So can I cook them in my oven the day of the party? Grilling is not an option. And what is the best way to do it if I cook them in the oven. Thanks
ellen 07/09/11	Mary, if you are in a home kitchen for 200 people, the kabobs are not a practical choice. for 200 people, the meat is around 90-100 POUNDS of raw boneless meat, and that is many ovens full- about 4-5, at least- Can you tell me more about the event and the rest of the menu?
Tricia 07/22/11	How much meat do I need for shish kabobs for 125 people?
ellen 07/23/11	About 1/2 pound raw boneless per person if that is the only meat.
Mary 08/04/11	I am making deviled eggs for 125 people. Do you have a good idea on what type of serving tray would be best?
ellen 08/04/11	I do what many pros do, take the whites to where I am going unstuffed and pipe the filling in on location (pastry bab or tough food plastic zip lock with a corner trimmed off). It makes any tray work nicely, because you don't have to figure out how to stack the trays and keep from crushing the eggs while you transport.
Monica 08/09/11	I am serving 130 people approximately and want to use two meats. chicken and Roast beef in aus jus/gravy. How much of each should I use. I usually have 5or 6 oz per person on the meat but since this will be served by attendant and giving the two meat choices I need some advice on purchasing. should I average and buy each for around 75 people or is there a better way?
ellen 08/09/11	Unfortunately for our budgets, when there are two meats, people take more and many want some of each. You need the 5 ounces per person for the beef PLUS 1 piece of chicken (or 3 ounces cooked boneless skinless) chicken per person if you want to be sure of having enough and everyone getting what they want.
Jay 08/09/11	Im having a bday/bbq bash and want to make sangria, im having approx 25 ppl. any ideas of how to make enough sagria for this party. please help
ellen 08/10/11	You need about 3 gallons plus ice, I suggest the white sangria on my site; High Wire Summer Sangria www.ellenskitchen.com/bigpots/plan/punchfont.html
ASIM 08/12/11	Hellow sir how are you? sir i want to chaff & cooking course ke books nead. Plz help me? from Asim
ellen 08/13/11	Hello, Asim, I don't have a book, just this website, and I am not associated with any course or school. Sorry I can't help.
Bree-Ann 08/25/11	Ellen, I am having a Surprise birthday party for my inlaws. We have mailed about 34invites! I want to make homeade meatballs and I am not sure how many pounds I should make?
ellen 08/26/11	If it is an appetizer, do 1 pound for each 5 people, if it is a main course do 1 pound for each 3. Have fun!
Megan 09/07/11	Hello ` I am planning a hoagie sale for 250 people we have no idea how much mozzerlla cheese, greeen peppers or onions to prepare for 250 sandwhiches....Help?????
ellen 09/07/11	Check out the condiments/ sandwich fixings table on the sandwich page, if that doesn't do it, write back.
Anna 10/03/11	I am having a 1st birthday party for my daughter, around 60-70 people. We are making the food ourselves, and would like to know is 1 full tray of rice pilaf enough? Also, can I make the rice the night before? I won't have time the day of the party, and have never made this much rice or even pilaf before. Can you help?
ellen 10/03/11	If it is the only starch, 1 full tray is not enough- you need 2, or one electric roaster full. Use converted rice (such as Uncle Ben's) to reduce the risk of mushiness. See the baked rice recipes on the recipe box page- you want to do this much rice in the oven.
linda 10/04/11	I am catering a wedding about 300, I am cooking fried rice, sauteed veggie, chicken and some hot wings. I need ideas what type of fish i could serve and how to cook it in a way everyone will enjoy it.
ellen 10/04/11	Either a steamed or baked salmon, which can be served hot or cold, or a mild white fish with a creole-type sauce or Chinese sauce, such as tilapia or catfish. Fried fish is popular, but it is very difficult to provide for large parties.
Janet 10/05/11	I am cooking roast beef (inside round) for 400. I have to cook the beef the day before and slice and reheat on the day. Any tips for cooking and reheating to make sure the meat is tender and tasty - and how thick should the slices be?
ellen 10/06/11	You want to cook this very low and slow for both tenderness and to reduce shrinkage. You want to make a real gravy with drippings and beef stock/broth. Reheat in gravy. Allow for about 1/5 to 1/4 shrinkage with low heat cooking. Since you are slicing and reheating you do not need to sear. The slices should be just thick enough that they don't shred apart, to give really good visual coverage on the plate- about 1/3 of an inch max. 5-6 ounce serving depending on what else is on the plate. Have a server.
Mytchel 10/19/11	Cooking measurements per person Have to cook for a school Home Coming. We were asked to make a dish for 20 people (everyone is bringing something different). I heard of a rule of thumb to determine how much you should used per person too make sure you have enough. Do you know of it or have any suggestions? Thank you
ellen 10/19/11	For party size portions, Meat Entrees 5 ounces cooked per person (about 3 1/2 pounds raw boneless for 8) Meat patties 1 per person plus 10% Casseroles or Side dishes, 9x13 pan for 10 OR 1/2 cup per person for low serving items (steamed greens, for example), 3/4 cup for larger serving items (mashed potatoes, for example) 1 pound dry rice or beans for 10 20 is 1/5 of 100, you won't go wrong on any item if you make 1/5 to 1/4 the amount for 100 from any of my tables.
Judy 10/20/11	cooking for a crowd How much sausage for a pot of sauce to feed 60 people, thank you so much.
ellen 10/20/11	Is this a pot of spaghetti sauce? About 15 pounds would be plenty.
Kathryn 10/27/11	I'm planning a banquet. How much potato and baked beans to feed about 450 adults and children? I'm buying ready made potatoe salad(5lb tubs) and large cans of beans(117 oz) that I'll spice up.
ellen 10/27/11	Check the plan for 100 table. Count 2 small children (10 or under) as one adult. There is a great recipe for fixing up canned beans on this site. If potato salad is the only slad, I allow at leats 40 pounds per 100.
Angel 11/04/11	Hi there, I am for a shower. We purchased 2 large aluminum roasting pans that has an inside dimension of 16-5/8" x 11-7/8 with a 2-5/8" depth. If we fill these 1-5/8". How many people will that feed for baked macaroni and cheese? Thank you.
ellen 11/04/11	About 24 each pan.
Dan 11/08/11	Hi there, I am arranging a 30th birthday for my fiance which has 150 guests. Me and my mum are doing the food and are serving roast pork baps. There is a large catering oven on site so I was thinking that 6 x 3KG joints of bonless pork joints (18KG) currently half price at Tesco would be about right (120g per person). However I normally would allow 30 mins per 500g plus 30mins on top which equals 210 minutes (3.5 hours). If there are 6 x 3KG joints in the oven at the same how much longer will the cooking time be as I need to know what time to start cooking to allow for serviing at 9PM? Any other advise regarding the quantity of meat, cooking methods etc would also be appreciated. Thanks Dan
ellen 11/08/11	Had to do a bit of translating for my American measurements. A kilo of meat will make about 20 small sandwiches, or 10 large. Depending on the side dishes this should be OK. Multiple roasts usually only increases the cooking time about 1/2 hour, provided the oven is fully preheated and there is room for the heat to circulate around each one. If the oven is jammed, it will take longer, and you need to rotate the middle ones to the edges half way through.. Use a meat thermometer. Allow a half hour for the roasts to stand before slicing inf you want the juiciest, tenderest roasts.
Tim O. 11/11/11	cooking for a fund raiser approx. 300 people going to make baked zitis, how far ahead can we prepare. We will have stay hot boxes available.Trying to avoid prep work on site.Tanks Tim O.
ellen 11/12/11	Real Cambros will hold safe heat for 5-6 hours if preheated. The shorter the hold, the less mushy the psta.
Bianca 11/13/11	Hello, A friend of mine asked me and my husband to cook for 30 people on a low budget for a couple of days. He is shooting a movie and has a low budget for everything and people are volunteering to help him anyway. What receipes to cook would you recommend me ? Thank you dor your reply.
ellen 11/14/11	Bianca, you need to start a new thread, there is a lot to discuss. Is this outside with no kitchen/stove-grill/refrig? Breakfast lunch and dinner? Beverages, snacks? How many of each which days? How low a budget? Is there a closing party? Start a new thread and write back.
Bianca 11/16/11	I do not knw about the closing party. The budget is 10$ per day per person. I think we will get a kitchen to cook in. It would be for 9 days. Lunch for sure maybe dinner. I do not know yet. Thank you for your fast interesting reply.
ellen 11/16/11	OK. When you get more info, start a new thread.
anne leon 11/17/11	I am in charge of cooking a breakfast with santa for 200-250 people at our church. The menu is scrambled eggs, ham, hashbrown or small chopped potatoes, pancakes, (regular & chocolate chip) with berries & apple topping, cinnamon rolls, cold & hot cereals, hot chocolate & o.j. My questions what would the easiest way to do the hashbrowns, I was thinking it is cheaper to buy the 50 lb bags of potatoes instead of prepackaged hashbrowns. How should I cook that many, I figure 100 lbs (do you think that is the right amount?)
ellen 11/18/11	Because the potatoes tend to turn brown, and take up to 40 minutes to cook, the frozen are much much easier. If you go for fresh, use the instructions for freezing OAMC hash browns and make them ahead. 100 pounds raw for250 is OK.
zena 11/19/11	I am cooking poached salmon for 40. Two questions: how much salmon fillet? and is there a way to serve it warm (ie by reheating) without overcooking the fish?
ellen 11/19/11	I do at least 35 pounds per 100, so at least 18 pounds. And no, reheating is not really and option; but it cooks so fast, why not day of?
Zena 11/19/11	Wow, that was fast, thank you! I don't mind cooking it earlier in the day if there's a good way to keep it warm. I just would rather not cook right before serving.
April 11/30/11	I am preparing food for 80-100 people. The sides I will be fixing is Salt Potato's (roasted potato's) , Baked Beans, and a Cold Pasta Salad. Can you please tell me how much to prepare for each item? Thank you so much!
April 11/30/11	Ok I took more time and review your website. I have found answers to all my questions, except how much pasta to cook for a cold pasta salad. I am cooking colored pasta and adding italian dressing with olives, cheese, and anything you might suggest. Thank you!
Kelly 11/30/11	I am using Pork Tenderloin to shred for sweet/pork tacos (sm flour tortilla) I am planning 2 per person at about 225 people, Buffet style. I am also providing salsa and chips. Are you able to tell me how many lbs of meat I would need and how much salsa? Thank you in advance!
ellen 12/01/11	April, 6 pounds dry per 100. Kelly, pork shoulder is a better choice for this. 2 pounds boneless for 6 people. 1/3 cup slasa per person if it is the only dip.
Zena 12/07/11	Hello Ellen, it is me again, about to cook poached salmon for 40. Do you have advice about how to cook it and when? I'd rather it were served warm. Thanks!
ellen 12/07/11	Cook by steam, allow 10 minutes per inch of thickness, as you can see, that depends on the cut- whole, steaks, fillets, etc. Use a courtbouillon, as the liquid (mix of herbs, etc) see any google search.
Charlotte 12/11/11	What size salmon fillets for entrees? How many ounces or "fingers"?
ellen 12/11/11	see the plan for 100 table. Salmon is usually frozen in 4 ounce or 8 ounce steaks. If it is the only entree for a party, you want at least 6.
Elane 12/11/11	FIxing a turkey dinner for 16 adult people - with mashed potatoes. I'm wondering how many potatoes (#'s or number) should I fix?
Brian 12/11/11	Making a bunch of cocktail meatballs for a party tomorrow. I have rolled the meatballs and I want to get started on the sauce today so its more tasty tomorrow. Do I cook the meatballs too, add to sauce as normal and finish cooking and just refrigerate later until tomorrow?
ellen 12/11/11	Elane, at least 6-7 pounds and 8 would not be too much if there are no dressing or sweet potatoes. Brian, this works just fine, you can also brown the meatballs and finish cooking in the simmering sauce, which enriches the sauce.
briana 12/27/11	Hi Ellen, I am having a 5:30 reception for 90 people where I & family will be preparing the food. I would need to do buffet style because I don't have money for wait staff. I have on site kitchen access (starting at 11am) with 2 ovens, 2 four burner stoves, a prep table, a large fridge, & a warming tray tower. I am trying to decide on buffet style or heavy horse deourves. I think buffet is cheaper. But I also am not sure on entrees & sides especially because I would be cooking a few hours prior to reception & need food to keep well in warming trays. Ideally I wanted to cook a large beef roast (whichever cut is cheapest), a chicken or fish dish of some kind, and a vegeterian pasta choice, along with 2 side dish choices (green salad and perhaps a rice or potato side). & I would probably serve costco rolls. Would this menu be the most cost effective and or easiest to keep in warming trays? ANY help & suggestions are appreciated. sincerest thanks
ellen 12/27/11	Hi, Brianna, I am assuming this is a wedding reception? What month? Thanks for the facility info, it helps. Buffet dinner is simpler and usually less expensive than dinner time hors d'ouvres. This is a very good size party for your plans, and an adequate kitchen. I would do my orange dijon wedding chicken which is made ahead and frozen, for the chicken dish, a vegetarian lasgana, and possibly the beef (brisket would be a good, make ahead choice. Turkey or ham is another option, or a cold poached or smoked salmon). A baked rice pilaf and 2 additional vegetables, one could be casseroled, the other might be raosted, or maybe glazed carrots, or a corn medley. Yes on the salad. You want a lot of color and at least 3 non-meat items on the plate, or they eat too much meat. Since this is a feast, consider getting an assortment of really good rolls from a local bakery and real butter. Please consider having an appetizer table with a fruit tray, some sort of cheese and crackers and one other good dip. A punch (or two, if one is alcoholic). This protects the happiness of the party guests, especially kids, while the photos get taken, and also if you end up needing a little extra time to pull the dinner together. Feel free to email me at the contact at the bottom of the page, or to start a new thread.
briana 01/09/12	Hello again Ellen, thanks for your response it's been very helpful. How can I get your orange Dijon wedding chicken recipe? It sounds delightful.
ellen 01/09/12	The link is on the Big Pots index page. around the middle of the page.
carol 01/14/12	My daughter is getting married in Va Beach in September and we are having a reception the next weekend at her house in ohio. She has a 4 car garage and large drive which we will have a tent. We own a small Pizza and Grill Just down the street from her home. We are expecting about 125 -150 for a informal reception. She is asking for finger foods. What Ideas can you give me for the food. We have a 6 burner range w/ oven,a convection oven. pizza oven and walk in cooler. I am also doing her wedding cake. So trying to figure how to do all of this. We would have the help of 2 cooks and waitresses.
ellen 01/15/12	You have great resources. What time is the service, what time is the reception? Will alcohol be served? Write more.
denise 01/27/12	I am making kabobs, beef and chicken with vegetables, for a 6:30pm dinner of 50 people. Grilling is not an option. What are your suggestions for baking and the timing of. Thank you
Ruth 01/27/12	I am making 20 gallons (80 quarts)of vegetable beef soup as a church fund raiser. I'm not sure about the quantities to purchase in the beef, canned tomatoes, etc. Can you offer some advice? Thanks.
ellen 01/28/12	See the beefy vegetable soup recipe: www.ellenskitchen.com/bigpots/beefsoup.html

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