Your help matters! These amounts are calculated to serve on a buffet - they already include appropriate extra to allow for seconds. FAQ: Why do your amounts differ from other tables on the web?
In the USA portion sizes have nearly doubled since Think not? Check out the portion distortion articles and slide shows at the National Institutes of Health. OR smaller salads such as marinated beans, Waldorf salad, gelatin salad, coleslaw, your choice, total pounds Option 4B: Molded jello salads 17 small packages of jello makes the right amount for a jello-based salad for Allow at least 1 pound per person for raw meat with bones.
When serving beef and a second meat, such as chicken or ham, on a buffet, you must allow 5 ounces ready to eat beef PLUS 3 ounces ready to eat second meat for each person , if there is a server for the meats. That is about 2 pounds raw lean boneless beef for each 5 people PLUS 1 pound boneless raw second meat for each 4 people.
When offered a choice of meats people take larger portions and usually some of each. Meats can be served cold or hot. Basic Shrimp Salad. Potato Salad. Tuna Salad. Shrimp Caesar Salad. Taco Salad. All rights reserved. Set-up a Tossed Salad Bar! Comments Have your say about what you just read! Our food committee organized this fun event so that the boys could enjoy a meal together, parents could meet each other and the coaches could get us fired up for the season. Every family was asked to bring a main dish along with either a side or dessert.
I provided my baked ravioli along with a huge salad and homemade dressing. I made the salad because I felt the need to get something green into those boys who have been working hard for weeks getting ready for the season. I used a metal casserole pan to hold loads of fresh greens, then piled on rows of fresh veggies that way folks can choose the ingredients they like and two kinds of cheese.
I made my favorite vinaigrette dressing in a big jar so that everyone could drizzle on the amount they wanted. Truth be told, several of those young men did eat those yummy greens but really the parents were the ones who devoured the salad.
There are the sticks, balls and helmets, muddy cleats, stinky socks, band-aids, ice packs, and heating pads. NOTE: You can probably find folks who have an abundance of vegetables and would be happy to provide them at no cost trust me, toward mid-summer they are looking for someone to take their extras.
Why is that you ask? Well, let me tell you:. Chicken thighs are more tasty than breasts. Chicken thighs are much less likely to dry out during cooking than breasts.
Boneless, skinless thighs are the way to go. They can be beautifully poached in chicken broth, as I do in my fabulous chicken salad for a crowd.
And this is a HUGE deal. Neither is good. Just sayin. Instead, of subjecting yourself and your happy marriage to this folly, poach your chicken instead! Costco typically have 5 and 8 pound pouches. They are frozen individually very handy and pretty much trimmed of excess fat another HUGE time saver when cooking for a crowd. Or you can buy it in case quantities. If your chicken is a component of a recipe, plan on 3 to 4 ounces of chicken per serving. Large quantities of boneless, skinless chicken thighs are very often NOT available at your local supermarket.
Just sayin…. Grilling chicken? Choose thighs! Noticing a theme here? For all the reasons itemized above, thighs are your best choice. If you exceed more than about 30 thighs on a medium size grill, you are very likely to experience a grill fire.
Not fun. Especially not fun in the middle of a Princess-theme Girls Camp. By the way, these are both delicious meals for your family and the recipes include family size quantities as well. There are occasions where I do like chicken breast better. However, if you are planning on a whole chicken breast per person, you will have too much.
A serving of chicken is ounces, about the size of a deck of playing cards or the palm of your hand. Depending on your source, some chicken breasts are twice or even three times the size of a recommended serving. Just cut them on the diagonal into 2 or 3 3 ounce servings. A quarter pound burger 4 ounces is a bit larger than the recommended 3 ounce serving size.
I would plan on 4 ounces think a Quarter Pounder burger for a more substantial burger. If you are purchasing hamburger in large quantities, it will come in a tube-like package called a chub. The image above is a 10 pound chub. See below for hamburger serving sizes. The 5 pound container of Potato Salad or this 5 pound container of Baked Beans above typically serves 20 people 4 ounce servings.
This is a typical serving size. How much beverage and ice your group consumes depends entirely on the size of the cup and on portion control. I assign one leader to be in charge of drinks and have them pre-fill the cups 15 minutes prior to serving with ice or with ice and drink. This allows me to control portions and significantly speed up the serving time. I typically plan on 8 ounces of beverage and 4.
NOTE: Unless you provide markers and have everyone put their name on their cup, this also means cups per person. This is a very generous size for serving drinks. If you fill an 18 ounce cup like the one above full of ice, it will hold 8 ounces of beverage and 8,5 ounces of ice. If you fill a 12 ounce cup like the one above full of ice, it will hold 5 ounces of beverage and 6 ounces of ice.
This lovely summer dessert combines sweet juicy peaches with a crunchy, buttery, golden brown cobbler.
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