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sandra 12/28/07 |
thank you for the info on the corned beef but being a new cook--need amts of seasonings that were listed and how much cabbage and or potatoes go with the corned beef for a meal--this is to serve 50 people. thanks again |
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ellen 12/28/07 |
For 50 people, 10 pounds of cabbage, 15 pounds of potatoes. About 1 tablespoon of pickling spice and 1 bay leaf for each 5 pounds of meat. |
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diane 02/22/08 |
Hi. I can't find anywhere the amount of carrots i would serve for 200 people. i am serving family style- corned beef, potatoes, cabbage (all of which i found amounts for- i love this website) but how many carrots? thank you! |
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ellen 02/23/08 |
about 20-22 poinds per 100 people- Happy St. Pat's day! |
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diane 02/26/08 |
i can't tell you how helpful this website is. Do you think i can prepare bread pudding for 200 people? do you have a recipe or any help on this? does it have to be served warm? and lastly, can it be made in advance. THANK YOU. |
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ellen 02/27/08 |
Bread pudding is easy! See my bread/rice pudding quantity recipe, Yes you can make it the day before and refrigerate, but you will nee to put the pans in several refrigerators or cool in ice baths- otherwise it won't chill fast enough to be safe. Warm is much tatsier. A warm sauce is delicious- rum raisin, custard sauce, etc. |
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diane 03/03/08 |
i'm sorry, but i can't find the bread/rice pudding recipe you are referring to. i tried going into search..i am going to make it and then perhaps warm it up after taking the corned beef out and serve it with a sauce. can you lead me to the right place to find the recipe. thanks again. |
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ellen 03/03/08 |
Sorry you are having trouble. Go to the big pots index, the section called, "Ellen's teasted quantity recipes". The links are half way down this section. |
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ellen 03/03/08 |
Bread pudding is a custard dish. That means it needs to be served or refrigerated when it comes out of the oven, for food safety sake. To reheat, take from refrigerator, cover and place in a 300 degree oven about 1/2 dour, temp in the middle of the dish should be 165. You need a good custard, lemon or rum sauce to pour over. |
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mehalpin 03/03/08 |
having a corned beef and cabbage for about 60 people. New home, first party!!!! how much corned beef, pototoes, cabbage and carrots? Please help!!! |
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mehalpin 03/03/08 |
Is anyone out there? please email if any one knows the answer. First dinner party for inlaws. thanks |
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ellen 03/04/08 |
For heaven's sake, if you are seriously anxious, this question has already been answered above; take the amounts for 50 and add another 1/5, or take 2/3 of the amount for 100. Easiest if you use the method of baking in the oven in its water. A;so read the St. Pat's day threads for additional cooking tips. |
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diane 03/05/08 |
thank you so much for all of your help. you have helped me tremendously. i feel confident that i can do this. thank you for reminding me of the safety factors - something i didn't think about. |
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diane 03/12/08 |
hi, well,i am already to cook and serve this on saturday, but want to know how much cooked corned beef should i put out on each platter. there are 8 people at each table. should i serve by 8 times 3 slices per person, or a certain poundage of meat after it is cooked. (i know 1/2 lb. per person before cooking)- thank you!! |
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ellen 03/13/08 |
Diane, when serving family style, you put the entire amount on the platter- this lets the people at the table see how much there is to share. I reserve only 10%- in case of a splilled platter, special request, etc- and divide up all the rest to the tables. Have a great party. |