I am helping a friend cook next week and she is cooking for 25-30 people. We could use some help figuring out how much we need even if its just your opinion! I will post the recipes/food list and would love your input. I've never cooked for a big bunch like this and I, as usual, am clueless (shut up Footsie!!! lol)
CRANBERRY GRAPE SALAD1 bag cranberries, ground up 1 cup sugar1 can crushed pineapple, drained1 1/2 cups grapes (preferably red seedless), cut in halfCool WhipMix
cranberries, sugar, pineapple, and grapes together. Let sit for one day
in the refrigerator. Drain off any excess liquid. Add cool whip when
ready to serve.
Okay, followed no recipe so I'll tell you what I did.1 lb. italian sausage2 cloves garlic, minced1 to 1-1/2 baking potatoes, cubed1/2 bag matchstick carrots2 - 14 oz. cans Great Northern Beans1 medium onion, chopped52 ozs. (3 cans) chicken brothfour cups bok choy leavessalt & pepper to taste1 bay leafBrown
the sausage in a little olive oil in a stock pot. Add garlic,
potatoes, carrots, and onion. Cook on medium for five minutes. Add
1-1/2 can of beans. Take the other 1/2 can and smush beans with a fork
and add to pot (this will give the soup some thickness). Add bok choy
leaves, bay leaf, salt and pepper. Cover with chicken broth. Simmer
until warm thru and potatoes are cooked thru. (Took me about 20
We are also going to make chicken breast on the grill and cut them up for fajitas and make ground beef tace meat. Buy all the fixings, not sure how much meat and fixings to get. (salsa, tortillas, cheese, sour cream, lettuce, etc...)
We are adding ham to this recipe:
I would consider all the things you are serving, regular size batches. How many would you feed with all that?? If you say 10 then you only have to double each of your items.
casslepier l, am clueless (shut up Footsie!!! lol)
That's quite an ecclectic menu lol.
With so much food, just double all the recipes (maybe triple that cranberry grape salad) and you should be fine. 3lbs of ground beef should be plenty, a bag of those frozen chicken breasts. Cheese, taco shells, tortillas, sour cream, salsa and all that can easily be used another time so if you "buy 4 pkg/jars" (and that's just an example) and only use 2 or 3, it's not that big of a deal. Honestly? I skip the soup.
I guess I should have mentioned that this is being served over the course of several days, this isn't just for one meal! lol
And the soup is my friend's favorite thing I make so that one is just for her benefit. Her relatives are going to add things like bread and desserts as they are having a whole group in for about 4 days for the holidays.
And you know me, I'm challenged sometimes to cook for 4, let alone 24! lol
At least they didn't ask me to make homemade rolls! LOL
Hi Kim, I too would triple that great looking cranberry salad. And Double the remaining recipes.
If doubling the scalloped potatoes May I suggest adding some milk to thin out the sauce just a bit or add some chicken or veggie stock.
I'll double check again to see where you may be able to save some kitchen prep and time ~
Sometimes simple and plain are fine as well~ Everyone enjoys a nice fresh green salad and one can be made in just a snap. Also a nice side of veggies like steamed green beans with a little sauteed bacon and onion. Several bags should do ~ They come already cleaned and are really nice ~
Good Luck & enjoy !~ Janie
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
This web page will help you alot
Doubling a recipe:
I don't know about converting......but I wanted to tell you to pop those sweet potatoes into the microwave or oven and bake them whole. Peel and Mash. Taste the same as if you had peeled and boiled and so much easier, IMO. We do this when making the sweet potato casserole. (recipe is like the one you're making)
Maybe I have been at too many functions where the hosts underestimated the appetites of people attending but if you are serving 30 as opposed to 20 the extra 10 people would mean quite a different/ larger quantity.
I attended some parties where a "popular" recipe was eaten before the last of the diners got to try it.A not so popular recipe lingered long after....
Doubling "some" of the recipes if 30 do attend and the food is served over several days would not be enough IMHO.~A
To give an example JMO ..... doubling the recipe below would be only 8 potatoes which seems insufficient if 30 people might attend or some people take seconds. My thought would be If the roast beef serves 10--12 and 24 people come and 4 people have second helpings or larger helpings than expected, doubling the roast recipe would not make enough servings .
hint: If you do not own a commercial sized mixer, prepare potatoes in 2-3 batches. Potatoes must be mashed or whipped while they are hot or they will not hold together. They can be made 1 week in advance and frozen in tightly sealed containers. Defrost in the refrigerator, 5-6 hours. Transfer to baking dishes and reheat in a low oven or in the microwave. Stir often. They can also be made 1-2 days in advance. Store in tightly sealed containers in the refrigerator. Reheat as above
16 pounds Russet or Yukon Gold potatoes2-2½ quarts milk or half-half, heated2 sticks butter, melted3 tablespoons salt
Peel and eye the potatoes. Cut into even pieces. For large quantity cooking, boil potatoes in a large kettle or stockpot. Do not overload the pot. Use two pots or cook in batches, 25-35 minutes or until the potatoes can be easily pierced with a fork but do not fall apart. Drain well in a colander and place hot potatoes in a mixing bowl. Mash by hand or beat with a mixer briefly. Add the hot milk, melted butter and salt. Continue mixing until desired texture is reached.
Susan-Serving as a Taste Of Home Field Editor since 2009
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