It is easier if you have cooking for a crowd recipes available for cooking meals for those large gatherings. If not, most recipes make about six servings so you will need to multiple the ingredients many times to get the amount you need.
For example, most family recipes call for 1 pound of hamburger in a
casserole to feed 6 people. So if you need to feed 50 people, you will
need to use around 8 ½ pounds. When you do appetizers for a crowd, decide how many should be provided for each guest, and then multiply by the number of guest you will be feeding.
Often when we are cooking for a large crowd, we must be conscious of our budget cooking. We can fill these large quantity recipes in many economical ways. By shopping for larger quantities, they often come at a lower price. Sometimes a produce market will make a deal on large quantities. Good breads and buns can be purchased from a day-old bakery for sandwiches and homemade sloppy joes.
Growing up in my family cooking for a crowd recipes were the only ones used. We had to learn to cook on a budget. This meant learning how to cook cheap recipes and being as efficient as possible.
Cooking pasta is a very easy and economical way of feeding many people. I used to feed my son’s football team every Friday a pasta meal. I used my cooking for a crowd recipes including the salad and dessert. I prepared it by myself, in my little kitchen and catered it at the school. The whole meal cost very little and with a little planning, it was simple.
You will need cooking for a crowd recipes or large quantity recipes if you are planning a church social or some sort of a fundraiser. With these extra large groups, you need to establish committees to get the job done. Here are some suggested committees:
COOKING FOR A CROWD-Publicity: To advertise and publicize the date and time of event. Should work with a general chairperson.
BUDGET COOKING-Finance: To set a price per plate according to whether a profit is desired or if a breakeven is wanted. To sell tickets in advance or at the door and to collect the tickets. Advance sales will let you know how many to cook for. This committee will also pay all the bells.
COOKING FOR LARGE CROWD-Food procurement: To order, getting the best possible price and see that all food, drinks, and items needed get to the site on time for whichever cooking for a crowd recipes you choose.
COOKING FOR A CROWD-Equipment: To make sure all equipment is available at the site on time such as tables, chairs, grills, charcoal, etc. Make sure all tables and equipments are set up and ready to go.
CROWD SIZE-Parking: Make sure there is enough space for parking. When guests arrive, they are instructed where to park.
LARGE CROWD Barbequing: To do the actual barbequing. Set up relays so no one gets overly tired or over heated.
LARGE PARTY-Serving: To organize serving tables so that guest can be served in one or more lines as needed for efficiency.
CROWD SIZE-Cleanup: To dispose of any leftover food, whether garbage or give to people to take home. Clear up tables, pits, and leave everything in good order. Make sure any fire is put out if used.
When making cooking for a crowd recipes meat is often better quality and more economical when purchased from a meat market.
NOTE: This can be cooked stove top or in the oven.
Place meat and onion in pan; place over 2 burners on the stove top or in the oven at 375F degrees.
Stir frequently (About every 15 minutes) so the meat is crumbled.
When meat is done stir in remaining ingredients EXCEPT flour.
Cook and stir frequently until thoroughly hat and bubby.
Stir in flour and continue cooking until thickened (Stir frequently).
Enough for 32 sandwiches allowing ½ cup per sandwich.
Cooking for a crowd recipes often include sandwiches. Here is a delicious but easy bun recipe.
Preheat oven to 375F degrees.
Combine and stir in a large mixing bowl the oil, sugar and yeast; let stand 15 minutes.
With mixer beat in salt, eggs and about 5 cups of the flour.
Stir in enough of remaining flour to make a stiff dough; turn out onto a floured surface.
Knead until smooth and elastic adding more flour if needed.
Divide dough into 5 parts (Each part will make 6 rolls)
FOR COMMERCIAL OVENS place 12 balls on large sheet pans to bake; bake all at once.
FOR REGULAR OVENS bake 6 at a time on half sheet pans. While one tray is rising prepare the next tray (You will be preparing one, rising one and baking one. This moves the process along quickly when making cooking for a crowd recipes.)
Place balls on parchment lined trays pressing down lightly to flatten rolls.
Let rise in a warm place 10 minutes; bake for 10 minutes until golden brown.
Makes 30 buns.
This one of the cooking for a crowd recipes that is very easy.
Mix together catsup, Worcestershire sauce, chili powder, salt, hot pepper sauce to make a sauce.
Split rolls and toast both sides under a broiler. Spread bottoms half of each roll with butter.
the beef, salt, pepper and milk. Mix well. Spoon onto bottom half of
buttered roll 3 Tablespoons of the meat mixture. Spread so that the roll
is covered. Place on lower rack under the broiler for 5 minutes or
until cooked. And brown.
Remove from oven and spoon 1
Tablespoon of sauce over the meat. Return to the oven for 2 minutes to
heat the sauce. Serve with dill pickles and accompany with slaw or
simmer fish in 2 quarts of the water for about 1 hour. Remove fish and
break into bite size pieces, saving water for chowder.
While the fish is cooking, cook the potatoes in the remaining 3 quarts of water.
the salt until crisp in a pan. Remove the meat and add the onions to
the pork fat. Cook on medium heat until the onions are lightly brown.
Combine the cooking liquids, fish, onions, pork fat and potatoes in a large kettle. Add remaining ingredients and bring only to boiling point. DO NOT BOIL. Turn burner off and let set for 20 minutes.
Serves 50 1 ½ Cup serving size
This is one of the very delicious cooking for a crowd recipes.
Combine and mix thoroughly all ingredients EXCEPT sharp cheese.
Shape mixture into 32 to 35 balls; make a hold halfway through the center of each.
Fill each hole in burger with grated Sharp cheese; reshape into a ball and flatten to make patty.
Fry or broil to desired doneness; serve on buns with fresh garnishes.
In large bowl, cream butter and sugars; add eggs, vanilla and water and beat well.
Combine flour, soda and salt; gradually add to creamed mixture and mix well.
Fold in chocolate chips and nuts; press into three greased 10 X 15 inch baking pans.
Bake in preheated oven at 375F degrees for 15 to 18 minutes or until golden brown.
Yield: 8 dozen bars.Painless Cooking › Crowd Size Cooking › Crowd Size Recipes
Search this site:
Dec 26, 17 12:35 PM
Learn how to make slice cookies recipes; basic with optional flavor choices, holiday shapes, spice pecan shortbread, French butter, Coconut chocolate pecan and cranberry nut.
Dec 12, 17 06:42 AM
Learn how to make gourmet fudge recipes for basic, baked, Louisiana, electric skillet, mint, macadamia, buttermilk, cherry, black walnut, Christmas, sour cream, dreamy peanut butter.
Dec 09, 17 01:59 PM
Make some of these popular candies we have made over the years like Mamie Eisenhower fudge, Chow Mein noodle candy and many more.
Dec 09, 17 01:33 PM
Learn how to make peanut brittle to add to your Christmas candy recipes like my sister Gloria’s; microwave recipes, recipes using raw peanuts, salted peanut and Spanish peanuts.
Dec 09, 17 01:17 PM
Learn how to make fudge recipes like an old fashioned peanut butter, chocolate marshmallow and Penuche.