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Old 07-22-2009, 08:09 PM   #11
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Italian wedding soup is easy. I'll go post my recipe and link you up.

Italian wedding soup.
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Old 07-22-2009, 08:34 PM   #12
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Thanks Alix
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Old 07-22-2009, 09:10 PM   #13
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Yeah, Bourbon, I won't bother sending you my IW soup recipe. Alix's is great! Allow a cup per person (8 oz).
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Old 07-23-2009, 12:10 AM   #14
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First off select a menu that you are familiar with,
Look at th kitchen you are going to have to cook in and for this you will have to determine which foods can be prepped the furthest out and make a chart, figure on a sit down about 5 oz of protein per guest, up to oz for a buffet since they will be allowed to take all they want, 4 oz for each veg, for your own knowledge a can size known as a Number #10 can holds about 25 portions of vegetables (its is the large can used in commercial kitchens/restaurants. Take each step individually and once you seem to have each step planned out combine them. You should be able to figure out cost, your shopping list, schedule for prepping your food etc. If you have any further questions please contact me through my web site. I have prepared meals from 1 guest to 4,000. Rest easy it will be ok.
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Old 07-23-2009, 08:01 AM   #15
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Just one word of caution, some turkey fryers are aluminum

which is not a good idea for tomato sauce. The aluminum can react with the acid in the tomato. If you can find a very large stainless steel pot use that.
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Old 07-23-2009, 12:27 PM   #16
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bourbon,

How is it going? I have a question. Do you have to make only chicken? Can you make lasagna or ravioli or a carbonara too? Those are pretty easy in quantity. Italian to me is the easiest (along with Mexican) to make in quantity.

Antipasto
Salad
Toasted bread (garlic or not)
Lasagna
Chicken
Mixed veggies tossed with some butter, lemon, and Italian herbs
Several desserts

Buffet seems the way to go here - maybe with someone doing the actual serving so portions stay "tidy."
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Old 07-23-2009, 01:36 PM   #17
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Quote:
Originally Posted by Lizannd View Post
which is not a good idea for tomato sauce. The aluminum can react with the acid in the tomato. If you can find a very large stainless steel pot use that.
YES!! Totally forgot! Non-reactive ONLY. Stainless is available in those sizes. Large enamel is more common but I do not know if they still make them in the larger sizes.
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