So a 1 pound box of dry pasta (16 ounces = 4 cups dry) cooks up to about 8 cups. 2) How long will the pulled pork/sauce take to heat and what temp? Preheat the roasters to the desired temp for at least 20 minutes before adding the cook pan. I recommendthis rectangular Le Crueset and this one from Emile Henry. 19 pounds of italian beef filling for 50 people. Use any chicken recipe you like, Use the same temps you would for a regular oven. I am assuming these are fully precooked and you are just reheating. Repeat. I would add that you will find the pasta sticks together when resting, so work a few tablespoons of neutral tasting oil through the cooked cooled pasta with gloved hands to separate the strands. For slicing, cut the pork across the grain, in half-inch slices. When prepping the kabobs, you will benefit by partially cooking the bacon before wrapping, as the chicken will be completely overcooked if you try to cook the bacon from raw to crispy after it is wrapped, especially if you are using breast meat in small pieces. 4. Roaster ovens EACH require one full circuit, if you put 2 on the same circuit, they will blow the circuit and stop cooking! If this saves you time, trouble, or money, please make a donation to support this site. without drying them out or changing their flavor. If this saves you time trouble, or money, please make a donation, maybe a dime per guest, to support this site- thanks. 1 - 2 quart is ideal for singles or a couple that appreciates single-serving recipes or dip recipes. It is similar to lasagna but much easier to make (and just as yummy). To steam, you use water under a rack. You make the ziti per the recipe below up to the point of baking (but do NOT bake). Calculating probabilities from d6 dice pool (Degenesis rules for botches and triggers). Chicken really does NOT hold well for long periods, especially baked or grilled without a sauce. Thank you! There are a LOT of specific tips about bean success on this site: I need to bake an "Earthquake Cake" and a pecan pie for our Thanksgiving Meal at work on Thursday. We're 10% of the way to our goal for the next three months. I'm not sure about pulled v. sliced. Remove the freezer wrap from the ziti. You could do all my readers a BIG kindness, if you would write down the exact experience as you did it, steps, timing, ingredients, etc., send it in an let me post it- cooking a large amount of roast is one of the things people ask most about. This is not too much. What is baked ziti, and how is it different from lasagna? Pasta sauce or cheese sauce for 100 for spaghetti or macaroni. here ya go. Nancy, loins tend to get dry anyway and are often over-cooked. 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. Pasta Serving Size When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow. Or can you eat earlier? Just do the eggs first, then the drippings, then the broth as needed. 5 pounds tomatoes; 1 teaspoon fine sea salt; 1/2 to 1 cup extra-virgin olive oil; Large pot; Food mill or large sieve; Large rimmed baking pan; . Its sometimes difficult to determine the amount of pasta to cook for a recipe, especially if the package is opened and partially used. #6. They season the roast with a little salt and pepper, place it on a rack in a roasting pan and slip it into a 200F oven, where it cooks until it reaches an internal temperature of 110F (45C). My party is a week away. I hope this helps. Cook the pasta, drain, mix with sauce, pour into the cookwells. 1 cup of cereal (1 ounce to 1.5 ounces) and 1 cup (8 ounces) milk equals one serving size. All pork butts or shoulder is a MUCH smarter and cheaper way to go. Then I'll put it in the roaster well. It bakes better fully thawed. Cook, stirring frequently, 5-10 minutes. See also, freezer lasagna: Please consider adding an appetizer plan and here is why: A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. Alton Brown's seasonings are also excellent. Stir together soup, water, poultry seasoning and salt. Please reply soon! Now it's my turn to ask a favor of you. Make the pasta and cool/chill it, then also cool the sauces before assembling the casserole, then put the assembled dish straight into the refrigerator. If you try to roast a turkey in a roaster that has not been preheated like this, it will ruin the turkey. You don't say what goes with the pilaf, what the other dishes are, what kind of dirty rice with how much meat and what vegetables (mirliton?, eggplaNT?, etc, so I can't even begin to guess how to divide the rice. See my recipe for honorable turkey in the recipebox. To roast, use a meat thermometer, cook it to 160 internal using a low and slow roast for slicing. Normally, I use 4 cups of milk to one pound of pasta, and approximately 1lb of cheese. Do you have a favorite that does not add a bunch of weird stuff like nuts, grapes, etc? Heat the buns just as you would in an oven- spritz on a tiny bit of water-. Mix well and reserve. www.ellenskitchen.com/recipebox/beanpeas.html. Thank you. 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
\n
Number of Different Appetizer Types
\n
Per Person
\n
Crowd of 25
\n
Crowd of 50
\n
\n
\n
Appetizers preceding a full meal
\n
At least 4
\n
6 to 8 pieces
\n
150 to 200 total appetizers
\n
300 to 400 total appetizers
\n
\n
\n
Appetizers without a meal
\n
At least 6
\n
12 to 15 pieces
\n
300 to 375 total appetizers
\n
600 to 750 total appetizers
\n
\n
\n
\n
\nDrinks\n
\n
\n
Type of Drink
\n
Per Person
\n
\n
\n
Soft drinks
\n
1 to 2 eight-ounce servings per hour
\n
\n
\n
Punch
\n
1 to 2 four-ounce servings per hour
\n
\n
\n
Tea
\n
1 to 2 eight-ounce servings per hour
\n
\n
\n
Coffee
\n
1 to 2 four-ounce servings per hour
\n
\n
\n
\n
\nSoups and Stews\n
\n
\n
Soup or Stew
\n
Per Person
\n
Crowd of 25
\n
Crowd of 50
\n
\n
\n
Served as a first course
\n
1 cup
\n
5 quarts
\n
2 1/2 gallons
\n
\n
\n
Served as an entree
\n
1 1/2 to 2 cups
\n
2 to 2 1/2 gallons
\n
4 gallons
\n
\n
\n
\n
\nMain Courses\n
\n
\n
Entree
\n
Per Person
\n
Crowd of 25
\n
Crowd of 50
\n
\n
\n
Baby-back ribs, pork spareribs, beef short ribs
\n
1 pound
\n
25 pounds
\n
50 pounds
\n
\n
\n
Casserole
\n
N/A
\n
2 to 3 13-x-9-inch casseroles
\n
4 to 5 13-x-9-inch casseroles
\n
\n
\n
Chicken, turkey, or duck (boneless)
\n
1/2 pound
\n
13 pounds
\n
25 pounds
\n
\n
\n
Chicken or turkey (with bones)
\n
3/4 to 1 pound
\n
19 pounds
\n
38 pounds
\n
\n
\n
Chili, stew, stroganoff, and other chopped meats
\n
5 to 6 ounces
\n
8 pounds
\n
15 pounds
\n
\n
\n
Ground beef
\n
1/2 pound
\n
13 pounds
\n
25 pounds
\n
\n
\n
Maine lobster (about 2 pounds each)
\n
1
\n
25
\n
50
\n
\n
\n
Oysters, clams, and mussels (medium to large)
\n
6 to 10 pieces
\n
100 to 160 pieces
\n
200 to 260 pieces
\n
\n
\n
Pasta
\n
4 to 5 ounces
\n
7 pounds
\n
16 pounds
\n
\n
\n
Pork
\n
14 ounces
\n
22 pounds
\n
44 pounds
\n
\n
\n
Roast (with bone)
\n
14 to 16 ounces
\n
22 to 25 pounds
\n
47 to 50 pounds
\n
\n
\n
Roast cuts (boneless)
\n
1/2 pound
\n
13 pounds
\n
25 pounds
\n
\n
\n
Shrimp (large 16 to 20 per pound)
\n
5 to 7 shrimp
\n
7 pounds
\n
14 pounds
\n
\n
\n
Steak cuts (T-bone, porterhouse, rib-eye)
\n
16 to 24 ounces
\n
16 to 24 ounces per person
\n
16 to 24 ounces per person
\n
\n
\n
Turkey (whole)
\n
1 pound
\n
25 pounds
\n
50 pounds
\n
\n
\n
\n
\nSide Dishes\n
\n
\n
Side Dish
\n
Per Person
\n
Crowd of 25
\n
Crowd of 50
\n
\n
\n
Asparagus, carrots, cauliflower, broccoli, green beans, corn\nkernels, peas, black-eyed peas, and so on
\n
3 to 4 ounces
\n
4 pounds
\n
8 pounds
\n
\n
\n
Corn on the cob (broken in halves when serving\nbuffet-style)
\n
1 ear
\n
20 ears
\n
45 ears
\n
\n
\n
Pasta (cooked)
\n
2 to 3 ounces
\n
3 1/2 pounds
\n
7 pounds
\n
\n
\n
Potatoes and yams
\n
1 (medium)
\n
6 pounds
\n
12 pounds
\n
\n
\n
Rice and grains (cooked)
\n
1 1/2 ounces
\n
2 1/2 pounds
\n
5 pounds
\n
\n
\n
\n
\nDesserts\n
\n
\n
Dessert
\n
Per Person
\n
Crowd of 25
\n
Crowd of 50
\n
\n
\n
Brownies or bars
\n
1 to 2 per person
\n
2 1/2 to 3 dozen
\n
5 1/2 to 6 dozen
\n
\n
\n
Cheesecake
\n
2-inch wedge
\n
2 9-inch cheesecakes
\n
4 9-inch cheesecakes
\n
\n
\n
Cobbler
\n
1 cup
\n
2 9-x-9-x-2-inch pans
\n
4 9-x-9-x-2-inch pans
\n
\n
\n
Cookies
\n
2 to 3
\n
3 to 4 dozen
\n
6 to 8 dozen
\n
\n
\n
Ice cream or sorbet
\n
8 ounces
\n
1 gallon
\n
2 gallons
\n
\n
\n
Layered cake or angel food cake
\n
1 slice
\n
2 8-inch cakes
\n
4 8-inch cakes
\n
\n
\n
Pie
\n
3-inch wedge
\n
2 to 3 9-inch pies
\n
4 to 5 9-inch pies
\n
\n
\n
Pudding, trifles, and the like
\n
1 cup
\n
1 gallon
\n
2 gallons
\n
\n
\n
Sheet cake
\n
2-x-2-inch piece
\n
1/4 sheet cake
\n
1/2 sheet cake
\n
\n
","description":"
When you're cooking for a crowd, knowing how much to cook is your biggest concern. A smoky marinade is more likely to do what you want. Don't let it sit out for more than 1/2 hour before heating. Chris, Look on the spaghetti/lotsa pasta page for help. Learn more about Stack Overflow the company, and our products. I cover the first 45 minutes and uncover the rest. -baked beans (five #10 cans) Can archive.org's Wayback Machine ignore some query terms? * 5 (8 ounce) containers sour cream The 160 oz is equivalent to 10 lbs. It takes somewhere from 40 minutes to an hour at 350, depending on the size of the corn. Make the dressing with double the celery (celery is important) and no bell pepper. 3 - 4 quart works for small families and is perfect for casseroles and desserts. Yes, if you post the recipe I will help multiply it, but you can probably do it yourself; multiply to get the meat right, cut the salt in half, spices 1/4 to 1/3. You probably won't need that long, but you do not want to turn it up and scorch it, and you can always turn to 180 and hold for an hour or more if it gets ahead of you (and will it smell great). A single serving size of pasta is typically about two ounces of dry pastaamounting to about a cup of cooked pasta. What setting would you use and would use pam? 1/2 Cup cold water You DO need to get some help, volunteer or paid, or you will remember it as the day you exhausted yourself over dinner instead of your wedding day. Since the pork is already cooked, you could reheat it by sealing it in vacuum bags (or ziplock bags with as much air as possible removed) and immerse the bags in a pot of water that's been brought up to 140 degrees or so. Or use a crock pot type recipe; 200 is the equivalent of low, 300 of high. For this group, I would use 1 1/2 times those amounts, in 2 roasters. 4. Add spaghetti sauce, and simmer 15 minutes. 3) Serve a cold breakfast and lunch and have the hot food catered in for dinner. Only for when I have a big croud and need the meat too cook fast. Folks will RAVE over this easy, cheesy and delicious baked ziti that will feed up to 20 people and is make ahead AND freezer friendly. If your appetisers or hors d'oeuvres are served as a meal, but you have a filling food station available such as pasta or mashed potatoes, you can reduce your numbers of hot and cold hors d'oeuvres/appetisers. For side dishes, 2 ounces of pasta is more typical. Preheat the oven to 400 degrees Fahrenheit. Yes, one roaster is great for 40 people- good for up to 60, easily. How do I keep the breasts from drying out if I reheat? Keep covered, or you will need to add more liquid. You cook the pasta and assemble the ziti up to the point of baking (but dont bake). 4) Cornbread Muffins--what temp and how long to slightly warm without drying out? See this offsite article for detailed help: www.homecooking.about.com/od/beef/a/filetmignontips.htm. www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html See my favorite cajun site for a really good red beans recipe: Mary Jo, best soak is overnight- in fridge if the weather is hot. 1 tablespoon ground oregano Drain the pasta when it is done. I recommend the orange dijon wedding chicken recipe on this site, which can be made ahead and frozen. 1) rental of one or several RV's, food wagons (traveling kitchens, used for taco and sandwich stands in our area) or other vehicles with kitchen facilities. After 3-4 minutes of heating, add the loin to the pot to brown the sides. www.ellenskitchen.com/bigpots/pro/rice100.html www.ellenskitchen.com/bigpots/beans100.html Note: The cook times are intended for electric pressure cookers. Many people prefer to have the chops browned before they are simmered, if you have time this is a good choice. If 15 of the hors d'oeuvres are stuffed mushrooms, 9 are bruschetta, and 6 are grilled shrimp kabobs, what % are kabobs?, If 35% of the desserts on a buffet . It would be possible to group certain cuts together. 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. Allowing 1 piece of chicken per person, each 4 pounds serves about 10. I plan on having foil pans keeping warm in the oven so I can refill the roaster as necessary. Hi I am using a electric roaster to cook a turkey for the first time. If making a roaster full in the cookwell, preheat the roaster beforte addinmg the cookwell..
Curt Simmons is the author of more than 50 books, including iPhoto For Dummies.
","hasArticle":false,"_links":{"self":"https://dummies-api.dummies.com/v2/authors/9854"}},{"authorId":9855,"name":"Curt Simmons","slug":"curt-simmons","description":" Dawn Simmons is a professional caterer and teaches online catering courses. OPTIONAL, 5 small cans green chilies If you have never boiled water like this an you want to use this method, check out how long your roaster takes by doing the water heating part ahead at home as a test. I agree, this method is completely viable, and suitable to venues where no last minute reheating of the pasta is reasonably possible, due to lack of facilities, or simple scale. If each person eats 4 ounces, here is how much pasta you'll need per person:. steaming tips and cooking tips I received. Cooks.com - Recipes - Stovetop Turkey Dressing. 1 cup butter Chris, please see the recipes here: This is the first time I have corresponded, but I have gotten many recipes and helpful hints from your site. Amber. ***White Sauce*** Look at these recipes: www.ellenskitchen.com/bigpots/oamc/chix1.html. you can layer the lasagna right in the roaster itself, like a giant slow cooker. So, 5lbs of pasta, 20 cups of milk and 5 lbs of cheese. Garlic croutons or whole berry cranberry sauce, as needed. Yes simmering in a gravy or sauce is a good choice, as the chops are very lean and thus tend toward dry, and you will need two ovens for this much. 150 3oz pieces of chicken breast. About halfway through baking, place more cheese on top and finish baking until the cheese is nicely browned. If you are talking a full steamer tray like you get when catering, you need 3-4 pounds. Will it depend on the size of the cuts? Laura, this is 200 cups of meat which is 50 quarts, you need 4 roasters. Pour over noodles before adding the sauce. Cold from the fridge or made with thick sliced potatoes and cold milk; well, I once had it take 6 1/2 hours (not kidding). jar onion flakes In medium bowl, stir together ricotta, sour cream, egg & Italian seasoning. I want to precook/freeze the pulled pork (unflavored). The biggest difference is the top stays moist, does not get crusty. When hot through, 180 in the middle, turn heat to 180 to hold. 6. For the buns: 6" deep full size pan with 4" deep perforated pan inside. Put the water and desired salt and seasonings in the roaster, bring to a boil with the roaster at 350 or above. Fold turkey into sauce and continue cooking 15 minutes. This does not have to be complicated. I was hoping I could use electric roasters to keep everything warm without drying out or making it soggy. It will not brown like the oven does. Add turkey, cooking juices and dressing, stir together. More than that, they tend to over cook the edges and under cook the middle. The baked mozzarella sausage for a crowd (120 people) requires 3 roasters, you would need about 2 1/2 recipes for your group. 3 1/2 (thinner sauce) to 4 1/2 gallons. * 2 teaspoons ground black pepper You will need approximately 35-40lbs of cooked meat for 50 people but is dependant on how the appetites are of the guests lol. Allow to rest at least a half hour before serving. You should put only 1 roaster per circuit for cooking, but two per cuircuit is OK for keeping warm. I would think more than a pound. When serving cereal to a large group, plan on between 1 cup (1 ounce) per person for kids to 1 1/2 cups (1.5 ounces) per person for teens and adults. 1/4 Cup instant mashed potato flakes If you really must cook three hours, then why not cook them fresh in the roaster cookwell removeable pan with the usual tomato juice, etc? I make 8 pounds "with fixings" for 100 as a side dish, so you should have plenty for 80. Keep the layer under 4 inches thick, or the edges will dry out badly before the center cooks. The point is clear: run fewer beans or increase roaster power to avoid roasts taking too long. Cook spaghetti the right way: Carefully hold spaghetti in boiling water and ease it down into the water as it softens, pushing it around the edge of the pan. Continue cooking until a temperature of 160 degrees F is reached. I figure if I'm going to this much trouble, I might as well make as much as the sauce can handle (8 pounds being the top end). Velveeta cheese, grated or cheddar cheese. When the rice is done, put a clean cotton dish towel over the top to keep moisture off the top layer, turn down to 170-180 and keep it covered until you fluff and serve. 2 lbs. Mashed sweet potatoes are pretty, and a fruit sauce such as apricot or pineapple raisin is festive. Read the how to reheat turkey article, it is a lot like that. Yes you can use the roaster. Preheat oven to 325 degrees F. If the soup/sauce etc is room temp, at least 2 hours. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. This is 120 lb 160 oz. Usually we eat 80~100g each, which should translate to 2.8~3.5 ounces. Allowing for additions, I usually cook no more than 5 pounds dry per roaster. I want to make a Nesco full of Stove Top stuffing. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In her free time, you can find her hunting down one-of-a-kind furniture pieces at thrift and vintage stores and DIYing trendy home decor crafts. If you don't have this type thermometer, get one; this is a food safety issue. Brenda 06/26/08 My essential caution is this: each roaster requires 1 COMPLETE electric circuit and many rooms only have one circuit. You MUST refrigerate, by transferring to shallow pans less than 2 inches deep, beans spoil faster than anything. But one 5 kg deep 1/2 pan of cooked pasta yields only 30-35 portions. Simmer covered about 2 hours until the middle pieces are 165. Or should I just try letting them bake in the roaster while we are at church? There is another good recipe called "honorable turkey" in the recipe box that has a honey /soy sauce glaze. First, they sear all sides of the meat in a hot skillet on top of the stove. On average, a laying hen eats about pound of feed per day, or 1.5 pounds of feed per week. Do you have any suggestions or different ideas? It won first place in a Chopped Competition that Zane and I entered with some friends. Freeze. If it gets to 165, turn the oven/roaster to 185 to hold until served. Check them out. While others such as spaghetti, angel hair, and fettuccini have to be measured by other methods. 4.Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes. You need an electric griddle or warming tray to hold it. I'm a big baker and have an electric roaster oven that I've not used. How many pounds of roast beef is needed for 50 people? 1 pound of macaroni or ziti makes about 3 1/2 to 4 cups raw, and it approximately doubles when you cook it, so 7 to 8 cups. Pounding the jars on a counter a few times to try and get . Try these fork-twirling good spaghetti recipes.
Curt Simmons is the author of more than 50 books, including iPhoto For Dummies.
","authors":[{"authorId":9854,"name":"Dawn Simmons","slug":"dawn-simmons","description":" Dawn Simmons is a professional caterer and teaches online catering courses. Yes i ahve cooked a Turkey in the oven before. Chop and shred the pork. If you need to be super economical by producing 25 meals at exactly 3 or 4 ounces, you have to facto. -mini cornbread muffins (25 dozen), some left, with the buns, 2 per person enough How would I do this? This baked ziti can easily be made ahead and frozen. (water between them of course) Place a steam tray on the 4" pan then hinged lid to cover. -carolina bbq sauce (2gal): best storage is to freeze the meat in the sauce, then have a table bottle on each table. My current favorite blend is the Kraft Mexican blend and Italian blend, 1/2 and 1/2. Then set at 250 to no more than 300 and use the cooking times for the crockpot freezer lasagna in my Big Pots section- about twice as long as for a regular heat regular oven. Consider doing yours that way. Preheat the oven base to the temp for your particular recipe. They will stay juicier and more delicious if you have enough sauce to keep them all covered. If you can, do do this. cartons sour cream Disney Shares Sneak Peek at Team Green Post-show in Tron Lightcycle/Run, The Best Kid-Friendly Attractions at Islands of Adventure, The Grand Cottage Is Returning to Disney's Grand Floridian Resort & Spa, The Best and Worst Food Items from EPCOT Int'l Flower & Garden Festival, Chef Mickey's Buffet Returns With New Food & Pricing Updates, ROFR Thread Jan to March 2023 *PLEASE SEE FIRST POST FOR INSTRUCTIONS & FORMATTING TOOL*. Add: 1 1/2 gallons pickle chips If it is a Nesco, the heating elements are in the sidewalls, all others they are on the bottom so they tend to scorch a bit more easily. Melt margarine and saute celery and onions 5 minutes until vegetables are tender. Then add minced garlic, diced tomatoes, spaghetti sauce, basil, italian seasoning and parmesan cheese to make the sauce. My plan is to use two 18-20qt roasters for the pork and one 18-20qt roaster for each menu item (except the cole slaw). Pam, rewarmed for 3 hours, they will WAY overcook, a waste of wonderful cabbage rolls. I was thinking of baking or grilling them a day ahead, refrigerating, and putting then them in an 18- or 22-quart roaster with chicken broth and celery before we leave for church. In a large bowl, combine hash browns, 1/2 cup melted butter. On the other hand, 20 pounds of pasta for 200 people is a portion size of only about 1.5 ounces per person. I would boil for 1/2 hour, then put the adult potatoes in the sauerkraut when you uncovered it, and finish simmering the kid potatoes on the stove. You can bake covered in the oven or the roaster. So after 18 years of supporting my readers as a hobby, I'm asking you for help! This cooker uses 70% less energy than traditional cookers and your food is prepared 2 to 6 times faster. As for the chicken, I suggest you look at the dijon wedding chicken recipe on my big pots page, which CAN be made 1-2 days in advance and refrigerated. (the pasta water, having starch in it, will combine better with the sauce than just plain water). Keep the lid on. Since you do not tell me the number of people, type of meal, etc, I am not going to geuss at a recipe for you. Cracker Barrel uses Colby cheese. You can then quickly add your next batch of pasta without needing to wait for a fresh batch of water to heat up. How long will it take to steam the dogs in the first roaster? I'm making Italian Pasta Skillet to serve from an 18 qt electric roaster. This shall be interesting! Remove and cool. EG pizzas one night, BBQ or chicken and fish one night. 2 pork butts, 3 to 4 pounds each, untrimmed (can sub shoulders), Sauce: Is it possible to rotate a window 90 degrees if it has the same length and width? Stir it all up and roast them at 375 in the roasters for about 3 hours (400 for 2). Condiments are on the sandwich event page. If you buy a 50 pound bag of feed, it would feed your chicken for around 33 weeks. If you have another brand, it would be OK to stir at about 2 hours to check the bottom. She enjoys trying out local restaurants and coffeehouses and adding copious amounts of garlic and cheese to any recipe she can get her hands on. 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