Picnic shoulder is the same as chuck on a cow. Preheat the roaster at least 20 minutes before inserting the cooking pan, usually 350. If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes. Thank you. Time is a little difficult. 2 Tb. 1 quart distilled white vinegar Put a rack in the bottom of the roaster with water under it to make a little steam. Marlene, treat ift like a big crock pot. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. For Christmas, I will be cooking 3 pork tenderloins that are about 2 1/2 pounds each in a roaster. Yolanda, preheat the roaster. There is another good recipe called "honorable turkey" in the recipe box that has a honey /soy sauce glaze. People really love these and will easily eat 2 skewers. I Made It You can cook up to 20 pounds of boneless meat in one, which will serve 50-60 people. When hot, turn to 200. Or cook and assemble but do not bake? The couscous will also take 2 roasters or 2 pans that size. tomato paste Pat turkey breast roast dry with clean paper towels. It will not brown like the oven does. * 5 (8 ounce) containers sour cream A good rule of thumb is to allow for 1/2 pound of boneless roast beef per person. * Add your pasta to your meatballs and sauce, when you feel it is the right time to get them nice and warm before you feed your co-workers. www.ellenskitchen.com/recipebox/beanpeas.html. Here is how to do it in the oven. At that point, they turn the oven up to 500F and continue cooking until the internal temperature of the meat reaches 130F (55C), which should take only 10 or 15 minutes more. 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. preheat the roaster 325 That is why I use the oven. Stir in the rice and 3-4 tablespoons of vegetable oil, bring it back to a boil, turn the heat to 300 and clap on the lid. I have tried this in a number of methods and variations, but have settled on a two-step process that works great. Read the how to safely reheat turkey page in the holiday section at the top of the Big Pots index, adapt to beef. Stir in milk, pimiento, and parsley, and optional ingredients. Is it possible to rotate a window 90 degrees if it has the same length and width? :), At 325 preheated for 20 minutes, hot milk/sauce, very thin sliced potatoes, allow 2 1/2 hours; it may be done in 2. At this point, you're finally ready to cook the pork. IT IS SIMPLY UNSAFE TO DO WHAT YOU ARE CONSIDERING. 1/4 Cup instant mashed potato flakes How would I do this? What setting would you use and would use pam? Stir occasionally, gently, adding water or kraut juice to prevent sticking. Heat the sauce on top of the stove or in the roaster, then add the hot meats to the roaster and hold at 180-200 degrees covered. 1 pound unsalted butter or margarine 3 gallons white sauce, made with 3 gallons whole milk, using 1 1/2 tablespoons flour and same of butter for each cup of milk. Pour over noodles before adding the sauce. Now about the procedural questions: After 3-4 minutes of heating, add the loin to the pot to brown the sides. Cook for 30 minutes, stirring occasionally. I have a pretty simple recipe that I use for my family of 4.
Curt Simmons is the author of more than 50 books, including iPhoto For Dummies.
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Dawn Simmons is a professional caterer and teaches online catering courses. In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. OPTIONAL, 5 small cans green chilies If it has been refrigerated overnight, it takes about a half hour longer. Because the roaster does not brown or crisp the potatoes, I sprinkle on crushed French fried onions (the same kind used on green bean casserole) about 20 minutes before serving. For 325 people, I would use 125 pounds of potatoes, about 1 pound each celery and onions for each 8-10 pounds of potatoes. By clicking Post Your Answer, you agree to our terms of service, privacy policy and cookie policy. This baked ziti can easily be made ahead and frozen. It depends on the shape. whole cumin seeds You also must not use household extension cords- only the heavy duty orange or circuit breaker type- and duct tape them down if they cross floors. Enter the number of people you need to serve and the serving size per person and you will get the amount of beans you need to cook to meet that demand. 4 ounces of uncooked pasta (elbow macaroni, shells, rotini, cavatelli, wheels, penne, or ziti) = 1 cup dried pasta = 2 1/2 cups cooked pasta. It takes somewhere from 40 minutes to an hour at 350, depending on the size of the corn. Yes, you need gravy and a tight cover. I allow 20 minutes per gallon for the water to boil. I am going to be making this tomorrow and if theres 4 adults and 5 kids, do you think making half of this recipe will be enough? Preheat covered to 400 for at least 20 minutes. If you don't have this type thermometer, get one; this is a food safety issue. Do you have any idea how many boxes this would take to fill the Nesco? Do NOT fill the roaster fuller, it will boil over: Measure out the rice and water into bowls. Give the pasta a stir. There are lots of chicken recipes on line. I want to freeze for a few days. A roaster will usually feed about 50 teens. Can you tell me how much macaroni I would need? You will make about 4 times the amount you can fit in a standard 9x13 pan. Will it depend on the size of the cuts? May 4, 2017. 1 Tb. Allow to stand 10 minutes. The temp in the meat in the middle is 170 for food safety; when it reaches this, you can turn down to 180 to hold. I often use home made thick white sauce, made with 1/2 beef or chicken broth and 1/2 milk, in place of the soup- or at least I use the low fat, low sodium family size cream of mushroom in plce of regular. How long would it take to reheat these if they were frozen? The following tables help you determine how much food you need to prepare everything from appetizers through desserts for your big gatherings:\n
\n\nAppetizers\n\n\n| Type of Appetizer | \nNumber of Different Appetizer Types | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Appetizers preceding a full meal | \nAt least 4 | \n6 to 8 pieces | \n150 to 200 total appetizers | \n300 to 400 total appetizers | \n
\n\n| Appetizers without a meal | \nAt least 6 | \n12 to 15 pieces | \n300 to 375 total appetizers | \n600 to 750 total appetizers | \n
\n
\n
\n\nDrinks\n\n\n| Type of Drink | \nPer Person | \n
\n\n| Soft drinks | \n1 to 2 eight-ounce servings per hour | \n
\n\n| Punch | \n1 to 2 four-ounce servings per hour | \n
\n\n| Tea | \n1 to 2 eight-ounce servings per hour | \n
\n\n| Coffee | \n1 to 2 four-ounce servings per hour | \n
\n
\n
\n\nSoups and Stews\n\n\n| Soup or Stew | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Served as a first course | \n1 cup | \n5 quarts | \n2 1/2 gallons | \n
\n\n| Served as an entree | \n1 1/2 to 2 cups | \n2 to 2 1/2 gallons | \n4 gallons | \n
\n
\n
\n\nMain Courses\n\n\n| Entree | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Baby-back ribs, pork spareribs, beef short ribs | \n1 pound | \n25 pounds | \n50 pounds | \n
\n\n| Casserole | \nN/A | \n2 to 3 13-x-9-inch casseroles | \n4 to 5 13-x-9-inch casseroles | \n
\n\n| Chicken, turkey, or duck (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
\n\n| Chicken or turkey (with bones) | \n3/4 to 1 pound | \n19 pounds | \n38 pounds | \n
\n\n| Chili, stew, stroganoff, and other chopped meats | \n5 to 6 ounces | \n8 pounds | \n15 pounds | \n
\n\n| Ground beef | \n1/2 pound | \n13 pounds | \n25 pounds | \n
\n\n| Maine lobster (about 2 pounds each) | \n1 | \n25 | \n50 | \n
\n\n| Oysters, clams, and mussels (medium to large) | \n6 to 10 pieces | \n100 to 160 pieces | \n200 to 260 pieces | \n
\n\n| Pasta | \n4 to 5 ounces | \n7 pounds | \n16 pounds | \n
\n\n| Pork | \n14 ounces | \n22 pounds | \n44 pounds | \n
\n\n| Roast (with bone) | \n14 to 16 ounces | \n22 to 25 pounds | \n47 to 50 pounds | \n
\n\n| Roast cuts (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
\n\n| Shrimp (large 16 to 20 per pound) | \n5 to 7 shrimp | \n7 pounds | \n14 pounds | \n
\n\n| Steak cuts (T-bone, porterhouse, rib-eye) | \n16 to 24 ounces | \n16 to 24 ounces per person | \n16 to 24 ounces per person | \n
\n\n| Turkey (whole) | \n1 pound | \n25 pounds | \n50 pounds | \n
\n
\n
\n\nSide Dishes\n\n\n| Side Dish | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Asparagus, carrots, cauliflower, broccoli, green beans, corn\nkernels, peas, black-eyed peas, and so on | \n3 to 4 ounces | \n4 pounds | \n8 pounds | \n
\n\n| Corn on the cob (broken in halves when serving\nbuffet-style) | \n1 ear | \n20 ears | \n45 ears | \n
\n\n| Pasta (cooked) | \n2 to 3 ounces | \n3 1/2 pounds | \n7 pounds | \n
\n\n| Potatoes and yams | \n1 (medium) | \n6 pounds | \n12 pounds | \n
\n\n| Rice and grains (cooked) | \n1 1/2 ounces | \n2 1/2 pounds | \n5 pounds | \n
\n
\n
\n\nDesserts\n\n\n| Dessert | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
\n\n| Brownies or bars | \n1 to 2 per person | \n2 1/2 to 3 dozen | \n5 1/2 to 6 dozen | \n
\n\n| Cheesecake | \n2-inch wedge | \n2 9-inch cheesecakes | \n4 9-inch cheesecakes | \n
\n\n| Cobbler | \n1 cup | \n2 9-x-9-x-2-inch pans | \n4 9-x-9-x-2-inch pans | \n
\n\n| Cookies | \n2 to 3 | \n3 to 4 dozen | \n6 to 8 dozen | \n
\n\n| Ice cream or sorbet | \n8 ounces | \n1 gallon | \n2 gallons | \n
\n\n| Layered cake or angel food cake | \n1 slice | \n2 8-inch cakes | \n4 8-inch cakes | \n
\n\n| Pie | \n3-inch wedge | \n2 to 3 9-inch pies | \n4 to 5 9-inch pies | \n
\n\n| Pudding, trifles, and the like | \n1 cup | \n1 gallon | \n2 gallons | \n
\n\n| Sheet cake | \n2-x-2-inch piece | \n1/4 sheet cake | \n1/2 sheet cake | \n
\n
","blurb":"","authors":[{"authorId":9854,"name":"Dawn Simmons","slug":"dawn-simmons","description":"
Dawn Simmons is a professional caterer and teaches online catering courses. Continue cooking until a temperature of 160 degrees F is reached. Then I bake. Enough for about 90 people. Natalie, do this in 2 batches. How long will it take to steam the dogs in the first roaster? You will freeze in gallon bags, and remember that it will take 2-3 days to thaw this much meat in the refrigerator. 24 pounds Beets (cooked) 2 pounds Butter 12 Loaves of bread (1 pound loaves) 10 pounds Coleslaw cabbage 30 pounds Carrots (cooked) 2 gallons Peas 75 pounds Fried chicken 35 pounds Chicken a' la King 15 bunches Celery 1 pound Coffee (for 100 cups) 6 pound Cranberries (raw) AND 6 lbs of sugar. Then, make your meatballs as you would in your roaster at work the next day. Pour in enough boiling water to come about 1/2 inch up on the corn. But one 5 kg deep 1/2 pan of cooked pasta yields only 30-35 portions. 1/4 Teaspoon salt That means you'll want at least 2 1/2 pounds of meat if you're planning to have 10 people over to dinner, and 5 or more pounds of meat if you're cooking for 20 guests. I guess I would would split into two thin-wise, and pound to even thickness between two wax papers before filling and rolling. So you will have to scout out the venue electrically. Hi Julie, you can definitely prepare a day (or two) ahead. Add salt when the water comes to the boil. Allow at least 1 hour if not frozen. If it is all in one package (I hope not! Hi, RC, I need to keep food warm for travel and serving and a two hour window. 1 (16-oz) carton whole milk ricotta cheese 3/4 pound (4 cups) mozzarella cheese, shredded 1/2-1 cup freshly grated Parmesan cheese 1 TB Italian seasoning (optional) Instructions Bring a large pot of lightly salted water to a boil. On average, a laying hen eats about pound of feed per day, or 1.5 pounds of feed per week. Or use a crock pot type recipe; 200 is the equivalent of low, 300 of high. This keeps for 36 hrs. I would add the broth as needed- it probably WILL be a bit less, but if your breads are drier, it may take the full amount, for example. Cook and shock it as suggested, but instead of heating it back up in water, heat it back up in whatever sauce you're using. Use any chicken recipe you like, Use the same temps you would for a regular oven. Then you can write and tell us! 1/2 tsp thyme, ground This is 120 lb 160 oz. You will need approximately 35-40lbs of cooked meat for 50 people but is dependant on how the appetites are of the guests lol. Also do i stuff it ot not stuff it? 4pound load per roaster or just a tad under. If you make this and have any questions , feel free to contact me in the comments. Allow 3 hours at 300 degrees, covered, stirring occasionally. We're 15% of the way to our goal for the next three months. JavaScript is disabled. Place your foil pan on a large baking sheet for stability. how many pounds of pasta fill a roaster. With the new health-consciousness sweeping America, many of us feel we can no . Get Our Slow Cooker Sloppy Joes Recipe Some pasta such as penne, macaroni, ziti and rotini can actually be measured in a measuring cup. No spices in this, just many creamy, flavorful cheeses. 120 burritos. As always, thanks so much for stopping by. Thanks. whole coriander seeds 6. All pork butts or shoulder is a MUCH smarter and cheaper way to go. 1/4 teaspoon ground black pepper The Nesco heater coils are on the side and are less likely to scorch than other brands. Caution; each roaster requires 1 15 amp circuit, you can't run 2 on the same circuit without blowing the fuse. -carolina bbq sauce (2gal): best storage is to freeze the meat in the sauce, then have a table bottle on each table. Will put in roaster at 200 degrees - how long would it take? These quantities are for main beef and one other side. It won't get crispy, except maybe a little around the sides. You need to plug in the roasters one to an outlet/circuit If you use an extension, it should be one like used on computers that will shut off if overloaded- and if you do 2 in the same cord, it WILL overload. 6 qts turkey broth, heated Rinsing and draining the kraut is important. Pasta: 4 to 5 ounces: 7 pounds: 16 pounds: Pork: 14 ounces: 22 pounds: 44 pounds: Roast (with bone) 14 to 16 ounces: 22 to 25 pounds: 47 to 50 pounds: Roast cuts (boneless) 1/2 pound: 13 pounds: 25 pounds: Shrimp (large 16 to 20 per pound) 5 to 7 shrimp: 7 pounds: 14 pounds: Steak cuts (T-bone, porterhouse, rib-eye) 16 to 24 ounces: 16 to . The temperature in the middle must be 180 degrees for safety, before you turn it down to hold. I do mine in the oven and that is about how long they take for a big roaster pan full. One appetizer service area serves about 100 guests. wild rice, figure just 1/4 cup per person if this is straight wild rice "Take the legs off and cook them separately from the breasts," says Amiel, "you can even slow-roast them until they're really tender and falling apart the day before, then reheat them while.
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