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cooking for 25 or more

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it may become important to know how to cook for a crowd! anyone can raise their hand.. "who can cook?" but when they say,.... has any one cooked for a crowd? you hand may be the only one still up!


find recipes that you can use.. not all recipes fit in all regions of the country. Create your own cookbook!





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100 people




Spaghetti for 100 people!

Spaghetti for 100..You will need 10 pounds thin spaghetti.

If you are making a nice sauce to go with this, you will also need about 6 pounds ground beef, and 20 # 2 cans of tomatoes and 12 6 ounce cans of tomato paste. Seasoning as desired onions, green peppers, garlic, salt,sugar, pepper, and cheese. If you need to cook large amounts of spaghetti in large pots and need to keep the

food from sticking to the pots, here is a tip. Bring the spaghetti and water to a full boil, then tightly cover with lid. Turn off the heat, but keep the pot on the hot burner. Let stand about 15 minutes or so. Pasta should finish cooking without the burner on and will not stick.



Quantities of Ingredients you will need for preparing food

for 100 servings or more:


Baked Ham: You will need 2 fifteen pound hams.


Baked Beans: You will need 5 quarts beans, 1-1/3 cups molasses, 3/4 cup sugar, 2-2/3 tablespoons each of mustard and paprika, 8 tablespoons of salt, and 1-1/3 pounds of bacon or salt pork.


Baking Powder Biscuits(For 200 Biscuits) You will need 12 quarts of flour, 1 cup of baking powder, 1/4 cup of salt, 3 cups shortening and about 5-1/2 quarts of milk.


Chicken: You will need 30 pounds of chicken.


Coffee: (144 Servings) You will need 12 cups of coffee and 6 gallons of water.


Egg Salad Sandwich Filling: You will need 4 dozen hard cooked eggs, 2 cups sifted bread crumbs, 4 tablespoons salt, 1-1/2 quarts mayonnaise and 3 tablespoons lemon juice.


Ham Salad Sandwich Filling: You will need 4 pounds of cooked and chopped ham, 2-2/3 cups of chopped pickles, 4 cups bread crumbs and 4 cups of mayonnaise.


Hot Chocolate: You will need 6 cups of grated chocolate, 3 cups sugar, 2 teaspoons of salt, 3 gallons boiling water, 4 gallons of milk and 8 teaspoons of vanilla.


Hot Dogs: You will need 25 pounds of hot dogs

and 13 packages of hot dog rolls. (8 rolls each package)


Lemonade: (180 Servings) You will need 4 quarts of lemon juice, 8 gallons on water, and (8 quarts of sugar, 1 quart water for the syrup)


Macaroni and Cheese: You will need 2 gallons of cooked macaroni, 4 pounds cheese, 1/2 cup butter, 2 cups bread crumbs and 12 quarts of thick white sauce


Meat Loaf: You will need 15 lb. of hamburg, 2 quarts bread crumbs, 3 whole eggs, 5 egg yolks, 1-1/2 quarts of milk, 1/2 pound onions and 6 tablespoons of salt.


Potato Salad: You will need 10 quarts of boiled and diced potatoes, 2 quarts of chopped celery, 1/4 cup salt, 1 teaspoon paprika, 1 quart french dressing (or Mayonnaise), 1 cup chopped parsley, 1 can pimentos and 1/4 cup chopped onion.


The above quantities do not give specific recipes.

You can follow your favorite recipes and use the amounts above.






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* 3 1/2 cups cornmeal

* 2 1/2 cups all purpose flour

* 2 Tablespoons baking powder

* 1 1/2 teaspoons baking soda

* 1 1/2 teaspoons salt

* 4 eggs

* 3 cups buttermilk

* 1 cup vegetable oil



In a large bowl, combine all dry ingredients. Set aside. Mix together remaining ingredients and add to dry ingredients, mixing until just moistened. Bake in a 9" x 13" AND a 9" square greased pans at 425 degrees for 20 - 25 minutes or until a toothpick inserted into the middle comes out clean. This is best served warm. Makes 30 servings.




Baking Powder Biscuits


* 6 1/2 quarts of flour

* 3/4 cup baking powder

* 2 quarts milk

* 1/2 cup salt

* 3 cups shortening (NOTE 5)



Mix flour, salt and baking powder together. Cut in shortening and mix with hands to fine crumb stage. Add milk slowly, making a soft dough. DO NOT OVER WORK. Flatten on a floured board to 3/4" thick. Cut (NOTE 6). Bake at 425 degrees on ungreased pans for 10 to 15 minutes or until tops are a golden brown. Makes approximately 100.


NOTE 5: If using margarine rather than shortening, omit salt.

NOTE 6: To cut dough, use a knife, glass, cookie cutters or your imagination.







Sparkling Punch


* 6 cups water

* 2 - 12 oz cans frozen orange juice concentrate (NOTE 7)

* 3/4 cup grenadine syrup

* 3/4 cup sugar

* 1 liter chilled ginger ale (NOTE 7)

* 2 - 3 oranges - cut to 1/4 " thick slices



In a large container, combine water, juice, syrup and sugar. Mix well and chill. Just before serving, add ginger ale. Garnish the punch bowl by floating whole slices of orange in it. Include half a slice of orange in each glass.


NOTE 7: Any flavor of frozen juice concentrate can be used. Substitute chilled ginger ale with Club Soda or Champagne


SUGGESTION: Freeze ginger ale or club soda in ice cube trays. Place one cube in each glass before serving or place them all in the punch bowl.





The Main Course





Spaghetti Saucee


* 4 pounds of lean ground beef

* 4 large onions - diced

* 4 garlic cloves - minced

* 4 - 28 oz cans diced tomatoes (NOTE 9)

* 2 - 15 oz cans tomato paste

* 1 - 28 oz jar of tomato sauce (NOTE 10)

* 2 cups water

* 2 - 4 1/2 oz cans of chopped ripe olives

* 2 - 4 oz cans of mushrooms - stems & pieces - drained (NOTE 11)

* 1/2 cup fresh parsley - minced

* 1/4 cup brown sugar - packed

* 2 Tablespoons dried basil

* 2 Tablespoons salt

* 4 teaspoons dried oregano

* 2 teaspoons pepper



In serveral large pots, brown onions and garlic and beef until meat is no longer pink. Drain. Add the remaining ingredients, cover and simmer for 4 hours. Stir occasionally. Makes approximately 8 quarts (65 servings).


SUGGESTION: This can be made ahead and froze in various sized containers or freezer bags to be used for everyday family meals.


NOTE 9: For extra flavor, use diced tomatoes with Italian Spices or Garlic & Mushrooms NOTE 10: Tomato sauce can be substituted with spaghetti sauce. Again, choose a brand that has Italian Spices or Garlic & Mushrooms for added taste. NOTE 11: Substitute canned mushrooms with 1 - 1 1/2 cups finely chopped, whole, fresh mushrooms







Branding Beans


* 2 pounds lean ground beef

* 1 large onion - diced

* 1 large green pepper - chopped

* 3 cloves of garlic - minced

* 3 - 50 oz cans of pork & beans

* 1 cup ketchup

* 6 Tablespoons brown sugar

* 1/4 cup molasses

* 2 Tablespoons liquid smoke - flavor of your choice

* 1 1/2 teaspoons salt

* 1 teaspoon pepper



Cook beef, onions, green pepper, salt and pepper until meat is no longer pink and vegetables are tender. Drain. Add remaining ingredients and bring to a boil, stirring often. Reduce heat, cover and simmer for half an hour. Makes 40 servings.


SUGGESTION: Whether served at a graduation party or a cattle branding these favorites can be made a day or two ahead, refrigerated and then re-heated as needed.






Spinach Parmesan


* 8 - 10 oz packages frozen chopped spinach - thawed

* 1 medium onion - diced

* 1/2 cup butter or margarine

* 6 eggs - lightly beaten

* 1 1/2 cups dry bread crumbs

* 1 1/3 cups grated Parmesan cheese (reserve 1/3 cup)

* 1 Tablespoon Worcestershire sauce

* 1 teaspoon salt

* 1/4 teaspoon pepper



Drain spinach, reserving 1 cup of liquid. Saute onion in butter until tender but not browned. In a bowl combine all ingredients except reserved Parmesan cheese. Spread mixture in two 9" x 13" baking dishes. Sprinkle with reserved cheese and bake uncovered at 350 degrees for 25 to 30 minutes or until set. Makes approximately 40 servings.







Sweet & Sour Meatballs




* 30 lbs. hamburger

* 2 dozen eggs

* 2 - 3 large onions - chopped (more or less depending on taste)

* 2 bags bread crumbs

* 1/2 - 1 cup of milk

* 2 Tablespoons Garlic powder - not garlic salt (more or less depending on taste)

* 2 teaspoons salt (more or less depending on taste)

* 1 teaspoon pepper (more or less depending on taste)



Mix all ingredients together. Shape into 1 1/2" balls and place 1" apart on ungreased cookie sheets. Bake at 375 degrees F for approximately 18 minutes or until no longer pink. Remove from oven and place on paper towel or cookie rack to drain. (NOTE 1) Cover with sauce and serve. Serves 150




* 2 lbs. brown sugar

* 32 oz. ketchup

* 1 - 17 oz bottle of soya sauce

* 24 cups water

* 4 - 14 oz cans pineapple bits - reserve juice

* 2 - 3 cups cornstarch

* 5 cups white vinegar

* 2 - 3 green peppers - slivered (optional)

* Celery salt to taste

* Garlic salt to taste


# Mix cornstarch, pineapple juice and 1 - 2 cups of water together making a runny paste. Set aside. Mix all other ingredients together in a large pan and bring to a boil. Reduce heat. Slowly stir in cornstarch mixture. Stir and heat until thickened. Pour over meatballs.(NOTE 2)


NOTE 1 - These meatballs, once cooked, freeze well. To use, remove from freezer, thaw for 1 hour. Prepare sauce. Place meetballs in large pans, pour sauce over and place covered in the over for at least 45 minutes depending on whether the meatballs are completely thawed or not.

NOTE 2 - If meatballs have been cooked at the same time as the sauce, they should still be hot or warm when the sauce is poured over them. If this is the case, cover and keep in a warm oven until ready to serve. If the meatballs are cold, cover with sauce and place in oven at 300 degrees F for 1/2 - 3/4 of an hour.








* 10 pounds lean ground beef

* 5 large onions - chopped (more or less depending on taste)

* 3 quarts of tomato juice

* 3 cups water

* 5 - 16 oz cans kidney beans (undrained)

* 1/3 cup sugar

* 1 - 14 oz can crushed pineapple (undrained)

* 1 green peppers - chopped

* 1 red pepper - chopped

* 4 Tablespoons chili powder (more or less depending on how high you want the heat to be kicked up)

* 5 cloves of garlic - peeled, crushed &/or diced (more or less depending on taste)

* 1 teaspoon cloves



Cook meat, onions and cloves over medium heat until meat is not longer pink. Drain. Add remaining ingredients. Bring to a slow boil. Stir often. More tomato juice or water can be added if you want you chili to be less thick. Reduce heat and simmer 1 1/2 to 2 hours. Serves approximately 40 (3/4 cups). Tastes great with Baking Powder Biscuits.







* 100 pounds spareribs (cut into serving size pieces)

* 8 - 42 oz bottles of barbecue sauce (flavour of your choice) we like something with a kick

* 4 - 14 oz cans crushed pineapple (undrained)

* 5 pounds brown sugar

* 1 or 2 - 4 oz bottles of liquid smoke (flavour of your choice)



Bake ribs at 350 degrees, covered, for approximately 1 hour. Stir occassionally to ensure even cooking. Drain. Bake for an additional 20 -30 minutes more while you are making the rib sauce.

Combine the rest of the ingredients in a large pot. Cook over medium heat until sugar is disolved. Continue to stir while cooking as sauce will stick and burn quite easily.

Drain ribs again and smother with the rib sauce. Bake uncovered at 350 degrees for 15 - 20 minutes or until tender. Makes approximately 100 servings.






Oriental Salad




* 6 - 3 oz packages of soup noodles - uncooked and broken into small pieces (NOTE 15)

* 2 - 2 1/4 packages of slivered almonds

* 1 1/3 cups shelled sunflower seeds

* 10 pounds shredded cabbage



In a large container, toss cabbage with dressing and refrigerate for at least one hour before serving. Just prior to serving, fold in noodles, almonds and sunflower seeds. Makes approximately 65 - 3/4 cup servings.




* 3 1/2 cups vegetable oil

* 2 cups white vinegar

* 2 cups sugar

* 1/2 cup soya sauce



NOTE 15: Use soup products such as Ichyban





Barbeque Beans


* 3 pounds sliced bacon - diced

* 3 medium sweet onions - chopped

* 14 - 14 oz cans baked beans - undrained

* 10 - 16 oz cans kidney beans - undrained

* 3 cups packed brown sugar

* 1 1/2 cups ketchup

* 1 1/2 cups white vinegar

* 1 Tablespoon garlic powder

* 1 Tablespoon dry mustard powder



Cook bacon until crisp. Drain, reserving 3 - 4 tablespoons of dripings. Set bacon aside. In a the large dutch oven/pot, saute onions in reserved drippings until tender. Drain any remaining drippings from onions and add beans and bacon. In a separate bowl, combine remaining ingredients together and mix well. Add to bean mixture and mix well. Pour into four greased 9" x 13" x 2" pans and bake uncovered at 350 degrees for 45 minutes to an hour or until heated completely. Makes 90 servings.






Hash Browns Supreme


* 2 - 2 pound packages of frozen cubed hash brown potatoes - thawed

* 5 cups shredded cheddar cheese

* 2 - 10 oz cans cream of chicken condensed soup - undiluted (NOTE 3)

* 4 cups sour cream

* 2 small green peppers - chopped

* 2 small sweet red peppers - chopped

* 1 medium onion - chopped



In a large bowl, combine all ingredients and mix well. Spoon equal amounts into two 9" x 13" baking pans. Cover and bake at 400 degrees for 40 minutes. Uncover and bake for another 25 minutes longer or until heated through. Makes 24 servings (NOTE 4)


NOTE 3: Cream of celery, cream of mushroom or any favorite creamed soup can be used.

NOTE 4: This dish can be prepared the day before and kept in the refrigerator. Remove from the fridge one half hour before baking.






Kick It Up Chicken Casserole


* 36 pounds boneless chicken breast - cooked and cubed

* 13 large onions - diced

* 6 - 8 oz cans mushrooms -stems & pieces - drained

* 4 bunches of celery - medium sized - chopped

* 2 cups butter or margarine

* 9 - 4 oz packages long grain and wild rice mix

* 12 - 10 oz cans undiluted condensed golden mushroom soup

* 13 cups sour cream

* 1 - 8 oz container of grated Parmesan cheese

* 13 1/2 cups water

* 1/4 cup curry powder (more or less depending on taste)



In several large saucepans, saute onions, celery and mushrooms in butter over medium heat until tender. Add rice complete with seasoning packets and water and bring to a boil. Reduce heat, cover and simmer until rice is tender. Approximately 20 - 30 minutes. Add soup, sour cream, and curry powder. Mix well. Fold in chicken. Spoon into nine greased 9" x 13" baking pans. Sprinkle with Parmesan cheese and bake uncovered at 350 degrees for 45 - 60 minutes or until bubbly. Makes 100 servings.






Bean Salad




* 2 1/2 cups sugar

* 2 1/2 cups white vinegar

* 2 1/2 cups cooking oil

* 5 teaspoons salt

* 2 1/2 teaspoons dry mustard

* 2 1/2 teaspoons tarragon leaves

* 2 1/2 teaspoons sweet basil

* 3 Tablespoons dried parsley

* 1 or 2 cloves of garlic - minced (determine amount according to your love for garlic)



Bring all ingredients for dressing to a boil. Remove from heat and cool completely.




* 5 - 14 oz cans red kidney beans (drained)

* 6 - 14 oz cans cut green beans (drained)

* 6 - 14 oz cans cut yellow beans (drained)

* 3 - 14 oz cans french cut green beans (drained)

* 2 medium green peppers - cut into thin strips

* 1 medium sweet red pepper - cut into thin strips

* 3 large Spanish onions, cut into rings and separated



Mix beans, onions and peppers together. Pour dressing over bean mixture and toss until completely coated. Place in a sealed container in the fridge, overnight. I like to drain all but about a cup of dressing off of the beans before serving. This is optional. Serves 60










Mmmm Oatmeal Cookies


* 12 eggs

* 1 - 32 oz package of brown sugar

* 4 cups white sugar

* 2 cups softened butter or margarine

* 18 cups old fashioned rolled oats

* 3 - 1 pound jars peanut butter - smooth or crunchy

* 1/4 cup ground cinnamon

* 1/4 cup vanilla extract

* 8 teaspoons baking soda

* 3 cups semi-sweet chocolate chips

* 1 - 16 oz package M & M's




NOTE - These cookies do not contain flour

In a large mixing bowl, combine eggs and both sugars. Add butter and mix well. Mix oats, baking soda and cinnamon together and add to sugar mixture and mix well. Add peanut butter and vanilla. Mix. Stir in chocolate chips and M & M's. Drop by rounded tablespoonfuls 2" apart onto an ungreased baking sheets. If desired, flatten with a fork or bottom of a glass. Bake for 12 - 14 minutes at 350 degrees. Makes approximately 24 dozen.





Chocolate Cake


* 1 cup shortening or margarine (NOTE 8)

* 9 eggs, separated

* 2 1/2 teaspoons salt

* 2 cups milk

* 1 Tablespoon vanilla

* 6 cups sugar

* 8 cups flour

* 4 Tablespoons baking powder

* 9 rounded Tablespoons cocoa



Beat egg whites to stiff stage and set aside. Cream shortening, sugar and egg yolks together. Add vanilla to shortening mixture and set aside. Mix and sift flour, salt, baking powder and cocoa together. Add dry ingredients alternately with milk to the shortening mixture. Fold in stiffly beaten egg whites. Pour into greased pans and bake at 350 degrees until a toothpick inserted into the middle comes out clean. Serves 50


NOTE 8: If using margarine, omit salt.






Marshmallow Crisp Squares




* 1 - 18 1/4 oz chocolate cake mix (disregard mixing instructions on the package)

* 1/2 cup water

* 1/3 cup softened butter or margarine

* 1 egg





* 3 cups miniature marshmallows

* 1 - 10 oz package peanut butter chips (NOTE 12)

* 2/3 cup light corn syrup

* 1/4 cup butter or margarine

* 2 cups crisp rice cereal

* 2 cups slated peanuts



In a bowl, combine ingredients for Base together until well mixed. Press into a 10" x 15" greased baking pan and bake at 350 degrees for 15 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven, sprinkle with marshmallows and return to oven for 2 more minutes. Cool.

In a saucepan, combine peanut butter chips, corn syrup and margarine together. Cook over low heat until melted. Stir until smooth. Remove from heat and stir in cereal and nuts. Spoon over marshmallows. Cool before cutting. Makes approximately 36 squares.


NOTE 12: Peanut butter chips can be substituted with chocolate chips or butterscotch chips






Banana Cream Cake


* 4 - 18 oz packages of white or yellow cake mix (NOTE 13)

* 11 cups cold milk

* 4 - 5 oz packages vanilla instant pudding (NOTE 14)

* 4 - 16 oz jars hot fudge topping - warmed

* 12 medium sized ripe bananas

* whipped topping of your choice

* 96 maraschino cherries - drained



Make cakes according to package directions. Bake in four greased 9" x 13" pans. Cool. Mix pudding and milk on low speed for 2 to 3 minutes. Cover and chill for at least half an hour.

Cut each cake into 24 squares. Cut each square in half horizontally. Place 2- 3 slices of banana on bottom half of cake covered with a large tablespoon of pudding. Put top piece of cake on top of the pudding. Top with 1 - 2 tablespoons hot fudge, whipped cream and a cherry. Serves 96


NOTE 13: Make this with any of your favorite cake mixes.

NOTE 14: Vanilla pudding can be substituted with flavor of your choice. I like to use chocolate or banana for a change.


SUGGESTION: If you make this with spice cake mixes, you may want to use warm custard as the topping instead of hot fudge sauce.






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Cooking for a Crowd



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Entertaining 50 Guests


Quanity cooking Cooking for a crowd is not the easiest part of entertaining unless you have experience in cooking for a large number of people. One thing that can be confusing is when you need to determine the amount of food needed. Also cooks will try to just multiply the recipe ingredients to feed larger crowds, not always the best approach, try batch cooking instead. So if you need to determine how many pounds of meat, how many potatoes, or how much pasta will be needed for a group of 50, this is where you can start. Here even experienced cooks can use some basic cooking skills help.


First, start with a simple menu where most if not all the dishes can be made in advance. There is just not enough time in the day to prepare everything the same day unless you have others helping and a very large kitchen. Any entrée that can be cooked the day before the party and then reheated the day of the party will help. If it is a buffet style where guests may be balancing the plate with one hand while standing, choose food that can be dished up in bite sized proportions and does not require cutting or handling with two hands.

Amount of Food for Quanity Cooking


The amount of food necessary when cooking for a crowd will depend upon the food being served, the occasion and the guests. However there are some guidelines that can help. Catering companies deal with this every day and you can use some of the same guidelines at home. How to have a large group people entertained in your own home for a party? Below are some general ideas for a single person serving that can be multiplied times the number of guests.


* Appetizers: 6 – 8 bite size pieces

* Soup: 1 cup if a starter or 2 - 3 cups if a main dish

* Salad: 3 oz or 1 cup

* Dressing: 2 ½ oz

* Chicken, beef, fish or port: 6 – 7 oz

* Potato, pasta or rice: 5 oz

* Dessert: 1 – 2 pieces

* Hamburgers and hotdogs: 1 ½ pieces

* Shrimp: 4 – 5 oz of raw unpeeled pieces

* Punch: 12 – 16 oz

* Cocktails: 2 – 3 drinks


*1 cup = 8 oz, 1 quart = 32 oz, 1 pound = 16 oz


Cooking for a crowdHowever, the complete menu will help determine the quantities of each individual dish. Servings can be less for a five course meal than a three course meal, less for a noon luncheon than an evening dinner and less if not serving young adults. Also if there are two main dishes, the individual quantities can be cut in half for each dish, three oz of chicken and three oz of fish for example.


When preparing large quantities of food or quantity cooking, it is not recommended to just use endless multiplications of ingredients for larger dishes. Some recipes have limits on how much they can be expanded. There would be no problem with doubling or tripling a mashed potato recipe. However as a general rule it is better to make multiple separate dishes of the same recipe or batch cooking. If you have a recipe for four and you need it to serve sixteen, the recommended method would be to double the recipe for eight and then prepare two separate batches of eight for a total of sixteen. For many desserts it is best to make a single batch repeatedly.


When cooking for a crowd, you will need adequate cookware, ample storage containers, sufficient refrigerator space, plenty of serving platters/bowls and sufficient ways to keep some foods hot. Once you have the guest list and the menu, go over exactly how and what is needed to prepare and serve each dish. You may need to enlist the help of someone else’s kitchen or even a caterer to do part of the preparation.


Buffet dinnerIf entertaining 50 guests, everyone will not like everything you provide, so don’t worry about it. However you should provide your guests with different selections. Not everyone likes chicken or fish. When serving a crowd, buffet style is highly recommended. With a buffet style there should be several dish options for selection, especially for 25 or more guests, which means people will take smaller portions of multiple dishes.


One last thing to remember is food safety. Pay special attention to perishable foods that need to be refrigerated until being cooked and served. For large buffets, have a couple batches of each dish that can be put out at different times to keep the servings fresh.



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Food Ideas For A Crowd Catering Not Required!

Posted by: admin in Cooking for a Crowd, tags: a, Catering, Crowd, Food, For, Ideas, Not, Required, Thinking


Cooking for a crowd sounds like an overwhelming task for some, but it isn’t as difficult as it may seem. With a large electric roasting pan for hot foods, 13 x 9 inch baking pans for desserts, and a few great ideas, you can successfully feed a crowd with minimal work and expense. Try the following tasty and surprisingly simple food ideas for your special occasion or party. These food ideas will lessen the chore of cooking for a crowd, and you might even enjoy the task!


Inexpensive Barbeque Sandwiches


Barbeque sandwiches are one of best food ideas for a crowd. To cut costs and make a sauce that tastes just as good or better than name brand ready-made canned varieties, for every pound and a half of drained ground beef or turkey, combine 1 can of tomato soup, 1 tablespoon of brown sugar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of vinegar, and between 2 and 4 tablespoons of sweet pickle relish. Purchase high-quality low-cost store brands instead of more expensive name-brand ingredients and ground turkey to save even more money on this deliciously filling main course.


Rotisserie-Style Chicken for a Crowd


This tasty chicken recipe is another one of my favorite food ideas for a crowd. It tastes like rotisserie-style chicken but without the use of a rotisserie. For 24 pieces of chicken drumsticks and thighs combine ? cup of lemon juice, ? cup of melted margarine or butter, 1 tablespoon of minced garlic, 2 teaspoons of dried thyme, 1 teaspoon of sage, and ? teaspoon of both salt and pepper. Multiply this recipe as needed, and cook the mixture over low heat for approximately 3 minutes. Brush it over the chicken, and bake it in the oven or in a large electric roasting pan for approximately one hour. Baste it often for tender tasty chicken that will turn out just as good or better than actual rotisserie-style chicken. Your guests are sure to want the recipe for this mouthwatering main dish!


Mouthwatering Country-Style Ribs

If you love ribs and are looking for food ideas for a crowd, than look no further. Country-style ribs are meaty, juicy, and great for any occasion. Buy enough country-style ribs to feed your crowd, place them in a large electric roasting pan, add about 1 cup of water to make them extra tender and moist, and allow them to slow cook at 325 degrees until they’re just about done. Approximately 15 minutes before turning the roasting pan on warm, drain away most of the fat, and smother the country-style ribs with your favorite barbeque sauce. Waiting to add the sauce until last will keep it from burning or running off into the oil below.


Easy Ice Cream Sundae Dessert


Most people love food ideas that include ice cream, and if you need dessert ideas for a crowd, this food idea is sure to take the cake without emptying your wallet. Line 13 x 9 inch baking pans with rows of ice cream sandwiches, top them with whipped cream, and your favorite ice cream toppings such as fudge, caramel, strawberry, or butterscotch. Make this delectable food for a crowd even more rich by coating the ice cream sandwiches with your favorite frosting before topping with the whipped cream and other goodies. Cover and freeze until ready to serve.


By Crystal Ray,

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Super Post Westie,


Some of us are going to need these. I've cooked for crowds of fifty to one hundred people many times but only have few recipes. Lots of good ideas and recipes here. Putting these and other recipes in our own book is a great idea. I just started.





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these recipes have a calculator and you can choose how many people you want to make it for...


easy casserole = breakfast http://www.cdkitchen.com/recipes/recs/64/A...r12563947.shtml


the main site so you can pick and choose what you like






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I am creating a menu, keeping in mind, that there may be limited food availability.


If nothing more.... you have recipes for meals for a church pot luck! or dishes for that boy scout or girl scout as fun raisers!


Our community has a boy scout spaghetti dinner each year. Spaghetti, salad, garlic bread for $5 and it is well worth the money for us to help support a great organization! There is a Turkey Dinner every year at a little church down the road. It helps support the church.


So you never know when these groups recipes may just come in handy if SneverHTF!


if you have a recipe or know of a site.. please post it!



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recipes to the left, click on catagory



here is recipes... can't find how many people each serves..but the spaghetti recipe does remind me of a good point..... ladles are sized by measurements. Some serve 1/2 cup, come 2/3, 3/4, 1 cup. Make sure you know what size ladles you will be using so you know how many you are serving. It is great to make for 100 and then only get enough for 50 because you needed to serve 1/2 cup and served 1 cup.


there is another recipe above somewhere, it refers to serving a person vs. buffet style and how much more you need to make for buffet style serving.


http://www.reciperewards.com/cooking_for_a_crowd.html?page=1 scroll down for more pages of recipes!

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  • 5 years later...

combatindex.com has military recipes for 100. Some of them are quite interesting. For example:



Nonfat dry milk 1 ¼ c

Water, warm 3 ¾ c

Eggs, whole, frozen 1 cup

Parsley, fresh, chopped ¾ c

Salt 2 TB

Pepper 2 TB

Thyme, ground 1 TB

Pepper, red, ground 1/3 tsp

Garlic powder 1/8 tsp

Bread, white, stale slices 2 gal, 7.8 qts or 2 ¾ lb

Geef, ground round 20 lb

Onions, fresh chopped 2 c

Flour, 1 qt

Water 6 c

Beef broth 1 gal 1 ½ qt

Paprika, ground ¼ c 1/3 TB

Mushrooms, canned, stems & pieces including liquids 23 qt, 2 1/8 c

Sour cream low fat 1 qt 2 c

Reconstitute milk.

Blend in eggs, milk, parsley, salt, black pepper, thyme, red pepper, and garlic powder.

Place bread in mixer; mix at medium speed 5 minutes or until coarse crumbs are formed. Pour milk mixture over bread in mixer; mix lightly at low speed 1/2 minute; let stand 10 minutes.

Add beef and onions to bread mixture. Mix at low speed 1 minute. Do not over mix.

Shape into 300 balls weighing 1-1/3 ounce each; place 100 meat balls on each sheet pan.

Using a convection oven, bake at 350 F. for 8 to 10 minutes on high fan, closed vent or until browned.

Combine flour and water, stirring until smooth.

Prepare broth according to package directions. Bring to a boil, reduce heat; gradually add flour mixture stirring constantly. Add paprika and pepper. Return to a boil; reduce heat; simmer 5 to 10 minutes or until thickened.

Add mushrooms. Stir well. Turn off heat. Remove 1 quart sauce. Stir into sour cream until smooth; combine with remaining sauce; stir until smooth.

Place 100 meatballs in each steam table pan. Pour 3 quarts sauce over beef balls in each pan. Cover.

Using a convection oven, bake at 300 F. for 15 minutes on high fan, closed vent. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.


How nice to have the math already done!

Edited by kappydell
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Most I ever cooked for was 305 or 315...I forget. It's been a long time. Had planned for 2/3 that many. Sent helpers out at the last minute to buy loaves of bread and pounds of butter. Sliced the loaves lengthwise, slathered on half-melted butter, thickly powdered it with onion powder and garlic salt, and toasted toasted toasted toasted toasted. People munching in hot garlic bread can talk a long time while the increased quantities take their time cooking.

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  • 4 years later...

Some good receipes on here. I will have to try some of these.   The most I have ever cooked for was 27 people at Thanksgiven and Christmas. I hope I can still do it. It has been a long time since I have had that many over for holidays. All family members as some have passed on and a couple have moved away do to job location. They try to come in when they can but one is from CA and now married almost a year now. She was down a few months ago, so we were able to meet her new husband. He is a really great guy. So I know she is happy. 

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