It is always a HUGE hit when we serve this to guests. 1 qt whole milk, heated Lift string netting and shift position on roast for easier removal after cooking. 6. Options would include Same recipe as for the regular oven- same temp- turn to 160 NOT 140 when done. As to the rest, a 9x13 pan holds 2 1/2 quarts, chafing dishes vary. Stir occasionally, gently, adding water or kraut juice to prevent sticking. About halfway through baking, place more cheese on top and finish baking until the cheese is nicely browned. Yes, you can skip the bacon grease and use some extra butter. Temp of 300 for 3-4 hours or so: bring o a bubble around the edges, then set a 300. It depends on the shape. :), At 325 preheated for 20 minutes, hot milk/sauce, very thin sliced potatoes, allow 2 1/2 hours; it may be done in 2. 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. 5. www.nesco.com/products/?category=700. 2 tablespoons maple syrup or honey Pam, rewarmed for 3 hours, they will WAY overcook, a waste of wonderful cabbage rolls. I would make at least 3-4 pounds. Do you think I am going about this the right way? 1 teaspoon salt They will stay juicier and more delicious if you have enough sauce to keep them all covered. I am sorry I don't know how to translate quarts or gallons to pounds of meatballs in sauce, but if you take a pound of meatballs and measure (don't pack them, allow for sauce), you will get a good estimate. In the short video below, I show you the three things I use to freeze baked ziti and how I use them. Preheat the oven base to the temp for your particular recipe. To be safe, just boil a pound and a half and keep the left overs that don't fit. turkey suggests flash cooking the turkey in the oven at 500 degrees for the first 30 minutes (in order to sear and cook the breast), then reducing the temperature of the oven to 350 degrees, and covering the breast with foil throughout remainder of cook time (2 to 2 1/2 hours or 161 degrees). 1/4 cup fresh parsley, chopped -cake (two full sheets)- plenty. -green beans (five #10 cans) Preheat the roaster 20 minutes. 05/30/14 Barb, the roaster will be VERY full. You MUST have a temp of 165 in the middle of the pan at the end. In the video below, I show how I prep the baked ziti for freezing. Probably a pound. 1 Tablespoon no-salt seasoning blend There is another good recipe called "honorable turkey" in the recipe box that has a honey /soy sauce glaze. Picnic shoulder is the same as chuck on a cow. Stir once or twice. Marie, cook the suasage in the oven, put all the meatballs in, too, to get hot the last 20 minutes. Figure out how long to cook by the weight. rev2023.3.3.43278. Try these fork-twirling good spaghetti recipes. My parents always used this roaster and their turkey was always fabulous, unfortunately, they have both passed and I didn't pay attention to how they fixed it. 1. 4 gallons potato salad made from 35 pounds fresh potatoes, 3 gallons pasta salad made from 6-7 pounds dry pasta, and 2 1/2 to 3 gallons slaw made from 20 poinds cabbage and veggies. The chart below is a guideline for dry, packaged pasta. And Im confused. Delicious party sized baked ziti with meat sauce, pasta, and 3 cheeses. 1/4 cup salt. red pepper flakes or pinch cayenne (optional) 1 1/2 cups water or low sodium broth (beef, vegetable, pork) 3 tablespoons good quality red wine vinegar 1/2 teaspoon oregano 1/2 teaspoon basil 2 lbs. 3) Veggies/beans--what temp and how long to heat straight from the can (1 roaster each) Use the tips on the GE roaster thread. 4. If you don't have this type thermometer, get one; this is a food safety issue. Plain old church supper pork and beans update requests. 2 bay leaves So a 1 pound box of dry pasta (16 ounces = 4 cups dry) cooks up to about 8 cups. Stir together cream of chicken soup, sour cream, milk, garlic powder, onion powder and pepper in a large bowl until well blended. Not fair to yourself or the groom. Chris, please see the recipes here: I'm used to cooking for big groups but 75 is the largest I've done. Preheat the roaster at least 20 minutes before inserting the cooking pan, usually 350. Pasta Serving Size When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow. Drain. www.ellenskitchen.com/bigpots/bbentree5.html. 4 gallons potato salad made from 35 pounds fresh potatoes, 3 gallons pasta salad made from 6-7 pounds dry pasta, and 2 1/2 to 3 gallons slaw made from 20 poinds cabbage and veggies. One or two days before cooking (much preferably two), put the pork in a container just large enough to hold it and deep enough for the reserved sauce to cover it- I use the largest ziplock plastic bags. For fajitas you can reduce the amount of meat by about 1/4 if you serve beans and rice and plenty of griled bell peppers with the meat. I guess I was thinking that it would fall off the bone in whatever way it would be served, with some slicing involved. The turkey is approx. www.ellenskitchen.com/recipebox/beanpeas.html. If you try to roast a turkey in a roaster that has not been preheated like this, it will ruin the turkey. 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 . 1/2 tsp white pepper, ground 2 teaspoons onion powder Use high. What is baked ziti, and how is it different from lasagna? Put a clean cotton dishtowel over the cooked rice when you turn it down, to catch any drips from condensation. 2 tablespoons ground cumin Chips, 6 pounds potato or 8 pounds corn per 100 plus 1 pint dip per pound. I recommend the orange dijon wedding chicken recipe on this site, which can be made ahead and frozen. (it's also rather important if you're trying to bring it back up to temperature quickly). Meanwhile, stir potato flakes and parsley into vegetables. Chicken both if you need broth. The couscous will also take 2 roasters or 2 pans that size. Place a layer of clean, folded cloth dish towel on top of the rice if you are holding it to prevent excessive wetness/ condensation on the top of the rice.
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. A smoky marinade is more likely to do what you want. Simmer, uncovered, for at least 2 hours, stirring occasionally. Then add minced garlic, diced tomatoes, spaghetti sauce, basil, italian seasoning and parmesan cheese to make the sauce. Unfortunately, we are limited to either the bathroom (gross) or the janitor's closet (not much better) for cleaning. From cdkitchen.com See details When it reaches 180 in the middle of the dish, turn down to 180 to hold. You can then quickly add your next batch of pasta without needing to wait for a fresh batch of water to heat up. But I'm no expert; Yikes, yeah, I eat a lot more than 1/10 of a pound of pasta. 3 cups flour Christina is a Social Media Editor for Taste of Home. Preheat the oven to 350 degrees F. Combine the beef, pork, onions, bell peppers, and garlic in a large skillet over medium-high heat. If you have another brand, it would be OK to stir at about 2 hours to check the bottom. Local churches that do weddings and meal events are potential sources of help. "Obviously getting the amount of pasta+water involves simply increasing these factors by 1, so al dente will weigh 2.25x the original, and typical American . Not recommended by the roaster people or the turkey people or the USDA. 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. 10 ounces flour, may need a little more 2. OPTIONAL, 5 small cans green chilies I infuse the milk (for the sauce) with fresh thyme, garlic & onion, and also add onion to the the mixture. Cover; cook 2-1/2 to 3 hours or until thick. 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. This is 120 lb 160 oz. -carolina bbq sauce (2gal) Assuming you want to cook a roaster full- if it is less, just cook it in a covered pan in the roaster as if the roaster were any other oven- 1 Pound fresh baby carrots Or cook and assemble but do not bake? Pasta For a Crowd. Also, you will need 2 serving lines or a double sided line to serve everyone in less than an hour. If this works great for you how about sharing your recipe- everyone loves tried and true pasta recipes for the roaster! If you only need one, just bake one and freeze one. Do preheat the oven. Soup can be any combo, cream of chicken, mushroom or celery soup. Linda, I can't imagine getting them done through this way. Alton Brown's seasonings are also excellent. That's right for the roasters, just be aware you need one circuit per roaster, 2 will blow most circuits/fuses. This is the fudge factor that let's you get it done but not overdone. I am getting help luckily I have a very large family and many friends ready and willing to help. Have a rack in the bottom of each roaster. Serve the pork warm (no problem with a microwave; it's plenty juicy -- if you cooked it right) with a little more sauce on the side, for your bolder eaters. White pepper (optional)*. But you will really have to rely on your trusty meat thermometer to know when to turn up the heat and when the roast is done. Then you can write and tell us! If you made the sauce and potatoes earlier, and they have been refrigerated, allow 1 1/2 hours. While others such as spaghetti, angel hair, and fettuccini have to be measured by other methods. Make the dressing with double the celery (celery is important) and no bell pepper. ), It will take 4-5 days. Then, make your meatballs as you would in your roaster at work the next day. Forum Mail Edit Post Print Quote Reply. 2 tablespoons butter Would that work, or is there a better way? I cover the first 45 minutes and uncover the rest. "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. Thats why we threw together this handy chart for you! Do be sure it is not overcooked to start with. I plan to boil the pasta until almost done and keep it in ziplock bags with a little olive oil to keep it from sticking. If you decide to do it this way and it is a very large crowd, you might want to use two roasters. The meat will also be allowed to warm more quickly sliced, thus reducing the possibility of drying out the meat during reheating. 1 large can tomato paste 1/4 tsp. 4 people - 16 ounces 6 people - 24 . Cook the pasta, drain, mix with sauce, pour into the cookwells. I would think more than a pound. AndHere's a great spicy chili rub to use before cooking ***SPICY CHILLI RUB*** Making statements based on opinion; back them up with references or personal experience. 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? 1-1/2 cups pimiento, chopped Normally, I use 4 cups of milk to one pound of pasta, and approximately 1lb of cheese. This method gives minimum shrinkage while tenderizing this sometimes chewy piece. You could do prime rib for what it will cost you. Allowing for additions, I usually cook no more than 5 pounds dry per roaster. You can do about 20 pounds per roaster, 3-4 quarts of bbq sauce. tomato paste What I would do is, It should turn out just fine. Here are some notes about assembling: you can assemble in generally the same way, with several cautions: The usual pan of ziti is 2-3 inches deep. There is discussion how to do a large amount and about reheating. 5 - 6 quart for larger families and work well for stews, casseroles, soups, and desserts. Trying to reheat the potatoes or green beans in large pots on a home stove is a recipe for scorch. But one 5 kg deep 1/2 pan of cooked pasta yields only 30-35 portions. Have French-fried onions, as for green bean casserole, for topping, last 20 minutes; it will not get brown and crusty in the roaster. It is safer, and you get moister turkey, if you cook it unstuffed, because you don't have to heat it as high. Add salt when the water comes to the boil. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits. It won first place in a Chopped Competition that Zane and I entered with some friends. Do NOT fill the roaster fuller, it will boil over: Measure out the rice and water into bowls. 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. Will cook up to make 50 cups or so; my favorite lima recipe is the Biloxi Deacons limas on this site. 20 pounds turkey, cooked (save juices), dice into bite size chunks Then, add the trivet or steamer basket and place the pork inside. It preserves the moisture, in some cases may even return a bit of moisture that has been lost, all without "re-purposing" the meat. Here is the recipe I posted last week: As for pulled pork, here is a recipe for 8 pounds from a Carolina cook that is about as good as you can find. Keep the temp at 300 or 325 or you may scorch the bottom before it is cooked through. * 2 1/2 pounds (10 cups) shredded Cheddar cheese, Colby cheese or blends (see note above) 1 Cup chopped onion 7 quarts good quality chicken or turkey broth. 1 10-3/4 Ounce Can condensed cream of celery soup (or use 1 1/2 cups thick white sauce) Use a wooden spoon to stir so as not to tear the roaster liner. 2. Using Kolmogorov complexity to measure difficulty of problems? Do this now, and preferably on the porch or in the garage. Aug 25, 2004. An 18 quart roaster will hold 3 gallons of stew safely. 1 34 cups white vinegar 34 cup sugar 4 tablespoons salt 30 ounces tomato paste directions Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan. If the top is getting too moist because of condensation, lay a clean cotton dish towel over the top of the potatoes. You would then heat it up in boiling water for about 20 seconds just to heat it through. To learn more, see our tips on writing great answers. It will not brown like the oven does. Add apple juice if you need a little more liquid, or use unsweetened applesauce. 3 Add cooked meatballs; stir until covered with sauce. For 4 boxes you would have 4 (30 lb 40 oz). You can write back. Like all the oter items, this is covered in the plan for 100 lists, the fruit tray list, the veggie tray article, and the sandwich event list (for the cold cuts). * 1-1/2 cups melted butter About 1/3 cup sauerkraut per person, you won't have any left; or a little more if it is self serve or they are really enthusiastic sauerkraut eaters. Question: Do you mean in instructions #15. Now about the procedural questions: The following tables help you determine how much food you need to prepare everything from appetizers through desserts for your big gatherings:\n| Type of Appetizer | \nNumber of Different Appetizer Types | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
|---|---|---|---|---|
| Appetizers preceding a full meal | \nAt least 4 | \n6 to 8 pieces | \n150 to 200 total appetizers | \n300 to 400 total appetizers | \n
| Appetizers without a meal | \nAt least 6 | \n12 to 15 pieces | \n300 to 375 total appetizers | \n600 to 750 total appetizers | \n
| Type of Drink | \nPer Person | \n
|---|---|
| Soft drinks | \n1 to 2 eight-ounce servings per hour | \n
| Punch | \n1 to 2 four-ounce servings per hour | \n
| Tea | \n1 to 2 eight-ounce servings per hour | \n
| Coffee | \n1 to 2 four-ounce servings per hour | \n
| Soup or Stew | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
|---|---|---|---|
| Served as a first course | \n1 cup | \n5 quarts | \n2 1/2 gallons | \n
| Served as an entree | \n1 1/2 to 2 cups | \n2 to 2 1/2 gallons | \n4 gallons | \n
| Entree | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
|---|---|---|---|
| Baby-back ribs, pork spareribs, beef short ribs | \n1 pound | \n25 pounds | \n50 pounds | \n
| Casserole | \nN/A | \n2 to 3 13-x-9-inch casseroles | \n4 to 5 13-x-9-inch casseroles | \n
| Chicken, turkey, or duck (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
| Chicken or turkey (with bones) | \n3/4 to 1 pound | \n19 pounds | \n38 pounds | \n
| Chili, stew, stroganoff, and other chopped meats | \n5 to 6 ounces | \n8 pounds | \n15 pounds | \n
| Ground beef | \n1/2 pound | \n13 pounds | \n25 pounds | \n
| Maine lobster (about 2 pounds each) | \n1 | \n25 | \n50 | \n
| Oysters, clams, and mussels (medium to large) | \n6 to 10 pieces | \n100 to 160 pieces | \n200 to 260 pieces | \n
| Pasta | \n4 to 5 ounces | \n7 pounds | \n16 pounds | \n
| Pork | \n14 ounces | \n22 pounds | \n44 pounds | \n
| Roast (with bone) | \n14 to 16 ounces | \n22 to 25 pounds | \n47 to 50 pounds | \n
| Roast cuts (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
| Shrimp (large 16 to 20 per pound) | \n5 to 7 shrimp | \n7 pounds | \n14 pounds | \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
| Turkey (whole) | \n1 pound | \n25 pounds | \n50 pounds | \n
| Side Dish | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \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
| Corn on the cob (broken in halves when serving\nbuffet-style) | \n1 ear | \n20 ears | \n45 ears | \n
| Pasta (cooked) | \n2 to 3 ounces | \n3 1/2 pounds | \n7 pounds | \n
| Potatoes and yams | \n1 (medium) | \n6 pounds | \n12 pounds | \n
| Rice and grains (cooked) | \n1 1/2 ounces | \n2 1/2 pounds | \n5 pounds | \n
| Dessert | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
|---|---|---|---|
| Brownies or bars | \n1 to 2 per person | \n2 1/2 to 3 dozen | \n5 1/2 to 6 dozen | \n
| Cheesecake | \n2-inch wedge | \n2 9-inch cheesecakes | \n4 9-inch cheesecakes | \n
| Cobbler | \n1 cup | \n2 9-x-9-x-2-inch pans | \n4 9-x-9-x-2-inch pans | \n
| Cookies | \n2 to 3 | \n3 to 4 dozen | \n6 to 8 dozen | \n
| Ice cream or sorbet | \n8 ounces | \n1 gallon | \n2 gallons | \n
| Layered cake or angel food cake | \n1 slice | \n2 8-inch cakes | \n4 8-inch cakes | \n
| Pie | \n3-inch wedge | \n2 to 3 9-inch pies | \n4 to 5 9-inch pies | \n
| Pudding, trifles, and the like | \n1 cup | \n1 gallon | \n2 gallons | \n
| Sheet cake | \n2-x-2-inch piece | \n1/4 sheet cake | \n1/2 sheet cake | \n
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