redravin40

Pancakes

Krustez Pancake Mix-10 Lb bag
Water according to instructions

make pancakes like crazy and serve with

Brown Sugar-5 Lb
1 bottle maple syrup flavoring
2 cups water
Boil until it looks like syrup

Old Fashioned Bean Soup


Wash 5 pounds large white beans.
Let soak in 4 gallons water overnight.
Add:
2 meaty ham bones
3 c. onion, chopped fine
4 bay leaves
6 minced garlic cloves
Bring to boil. Reduce heat; cover and simmer 2 hours
or until beans are almost tender.
Stir in:
1 qt. mashed potatoes (use dried mashed potato mix)
1 qt. thinly sliced celery
1 qt. diced carrots
---
Season and simmer 1 hour. Remove ham bone, cut off and
dice meat; add to soup. Heat to boiling point. Serve.

Vegetable Lasagna


Lasagna noodles 42 each
(2 pounds, 13 ounces)
Vegetable oil ¼ cup
Fresh zucchini, sliced 2 ½ cups(1 pound)
Canned mushrooms, sliced, drained 1 cup (12 ounces)
Onions, chopped 1 ½ cups (9 ounces)
All-purpose flour ½ cup(2 ounces)
Frozen broccoli, pieces 3 quarts(2 pounds, 8 ounces)
Tomato sauce 1 No. 10 can plus 3 cups(8 pounds, 1 ounce)
Tomato paste 3 ½ cups(2 pounds)
Dried oregano leaves ¼ cup
Garlic powder 1 ¾ teaspoons
Lowfat cottage cheese, drained 1 gallon (8 pounds)
Dried parsley ¼ cup
Garlic salt 2 teaspoons 1
Dry bread crumbs 2 cups(8 ounces)
Parmesan cheese, grated ½ cup (2 ounces)
Lowfat mozzarella cheese, grated 1 quart, 3 ½ cups(1 pound, 14 ounces)
Parmesan cheese, grated 1 cup
(4 ounces)

Cook lasagna noodles in a stockpot or steam-jacketed kettle for 10 to 12 minutes, until tender. Drain. Hold in cold water. In a pan, heat the vegetable oil. Add the zucchini, mushrooms and onions. Sauté for 3 minutes, until tender. Stir in flour and cook for 3 minutes. Remove from heat and set aside.

Place broccoli in a 12- x 20- x 2 ½-inch steam table pan and steam for 6 minutes, or until tender. Drain well and set aside.

In a steam kettle, heat the tomato sauce and tomato paste. Add the oregano and garlic powder. Simmer, uncovered, for 30 minutes. Add the sautéed vegetables and steamed broccoli to the tomato sauce. Stir to combine. Simmer for 10 minutes.

In a large bowl, combine the lowfat cottage cheese, dried parsley, garlic salt and bread crumbs. Mix well. Combine first quantity of Parmesan cheese and mozzarella cheese. Spread 1 cup of vegetable sauce on the bottom of each 12- x 20- x 2 ½-inch steam table pan to prevent sticking.

Use two pans for 50 servings

To assembly first layer, use the following: 7 lasagna noodles, 1 quart cottage cheese mixture, 1 quart, 1 cup vegetable sauce, 2 ¼ cups Parmesan-mozzarella cheese mixture. Repeat these ingredients for second layer.

To assembly third layer, use 7 lasagna noodles and top with 2 ½ cups vegetable sauce. Sprinkle remaining Parmesan cheese over each pan of lasagna. Cover with foil. Bake at 375 degrees F for 50 minutes (conventional oven) or 350 degrees F for 40 minutes (convection oven). Bake until bubbling.

Chicken wings

20 pounds fresh or frozen chicken wings, thawed, if frozen
1 cup hot pepper sauce
2 cups Dijon-style mustard or other prepared mustard
3 cups honey
Preheat the oven to 425°F. Split the wings at each joint and discard the tips; rinse, then pat dry. Place the wings on cookie sheets and bake for 30 minutes. Turn the wings and bake for 30 more minutes, until brown. Drain well and place in a large bowl. In a small saucepan, combine the remaining ingredients. Mix well, then heat the mixture over medium heat for 2 to 3 minutes, or until the honey melts. Remove from the heat and toss with the cooked chicken wings. Serve immediately or keep warm until ready to use.

Doos

Thats pretty impressive. I have trouble cooking for more than 5.

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Conscience is what hurts when everything else feels good.

edmos1

I hope I do not have to cook for 50 in the near future, but I will try the wings for 10 pretty soon....

davik

Scaling recipes has always been a problem for me; for some reason it always ends up either taking forever or not quite tasting the same. As far as cooking for 50... yikes. I've done japanese food for 12 and I was in the kitchen with my girlfriend for 3 hours.

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Dibbler

How many ovens would you need for 20 lbs of chicken wings? You couldn't stuff that many in at once could you?

rockzilla

When you're cooking larger quantities of food, you have to keep things like cooking times, temperatures, and ingredient measures (especially spices) in mind. 80 gallons of cream of cauliflower soup will take a lot longer to thicken than 1 or 2. The temperature will have to be set lower as well or you risk burning the bottom of the pot and ruining a lot of food. Always go easy on the spices at first as well, you can always add more spices, but you can't really take spices out.
Once you get good at cooking for medium amounts of people (30-50) it's not much harder to cook for 1,000, And once you've done that, you can make dinner for 4 in your sleep.

Chingal0

Japanese food for 12 would be interesting especially if you arent used to cooking for that many. Let alone the aesthetic value that japanese food holds, imo it would be a bitch and ive done banquets for 500+. Japanese food is tough.

Anyways, scaling recipes.

There is the basic way to scale a recipe. For example, a recipe serves 4-6. Take 5 as average. And say you need to feed 25. Multiply by 5. Easy.

The more advanced, longer and more precise way to scale is by using a Conversion Factor. Basically the conversion factor is a number that you multiply all ingredients by to come up with a recipe amount that will produce the amount of food needed for the amount of people that are attending. I could describe it, but i feel that ive already lost some people in teh.. fuck.. here it is .. quoted off another website.

And after that, just follow the method the same, but with bulk food. This Conversion Factor can work both ways. It can take your Seafood Paella for 6 and turn it into 373, or take the above recipes for 50 and scale it down to 2.4. If you so fancy. Its helpful and something that chefs use alot in costing recipes. Etc etc.

Try it out!

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