| It is often hard to find just the right
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| | time as you continually check for
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| large quantity recipe for the theme of
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| | taste.What if you want to serve 25 people
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| your party or for the "culinary
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| | with a not-so-simple, 4-serving recipe
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| experience" you are aspiring to offer
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| | with numerous ingredients? Doubling or
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| your guests. Here are a few tips and
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| | tripling more complex recipes could get
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| suggestions on how to modify your
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| | complicated. One trick is to batch cook.
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| favorite 4-6 serving recipes when you
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| | Batch cooking requires planning ahead and
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| find yourself cooking for a crowd of 20
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| | cooking in advance. It may also mean
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| or more.What constitutes a crowd? Of
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| | freezing prepared dishes. It is also a
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| course it's all relative (your relatives,
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| | matter of "doing the math".To serve 25
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| not mine). Seriously, if you are
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| | with a 4-serving recipe, you can cook 5-6
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| accustomed to cooking for one to three,
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| | individual batches of that recipe or, you
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| cooking for 20-50 people may seem
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| | can expand the recipe (no more then 2-4
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| overwhelming. When cooking for a crowd,
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| | times) and cook in batches accordingly.
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| there are three important considerations;
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| | For example, to serve 25 from a 4-serving
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| adequate cookware, sufficient
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| | recipe, double the recipe to 8 and cook
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| refrigerator space and recipe
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| | three batches or, triple it and cook two
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| selection.Obviously you should seek out
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| | batches. To serve 18 with a 6-serving
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| recipes geared towards feeding a crowd.
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| | recipe, cook it three times or cook one
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| It is often easy to find large quantity
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| | 6-serving batch and one batch that has
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| recipes for basic dishes such as lasagna
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| | been doubled to serve 12. You get the
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| and mashed potatoes. But what do you do
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| | idea.It is almost impossible to double or
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| if you have your heart set on using your
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| | triple recipe ingredients for cakes,
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| favorite 4-serving recipe for Corn and
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| | cookies, pie dough, or breads, without
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| Black Bean Polenta for a party of 25?Even
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| | meeting with utter disaster. It's a
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| for expert cooks, modifying a recipe for
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| | chemistry thing. Instead, prepare a
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| large quantity cooking is not just a
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| | single batch repeatedly until you have
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| matter of endless multiplications. If you
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| | enough food to feed your guests. Again,
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| expand a recipe too much--you are bound
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| | cooking in advance is the key.Chances are
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| to run into trouble and end up with an
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| | you can successfully double or triple the
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| off tasting or a poorly flavored dish.For
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| | ingredients of recipes for individual
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| a basic dish like mashed potatoes, it
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| | appetizers, such as stuffed mushrooms or
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| would be acceptable to multiply all of
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| | crostini; and for snack mixes, dips,
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| the ingredients in a 4-serving recipe by
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| | salsas, punches, one serving-size pieces
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| two, thus doubling the recipe to serve 8.
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| | of meat, poultry or fish, tossed salads,
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| However, recipes are not indefinitely
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| | pasta salads and vegetables dishes.If you
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| expandable (or shrinkable for that
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| | are cooking for a crowd of 25 or more you
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| matter) and enlarging a recipe any more
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| | will most likely serve buffet style. It
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| then 2-4 times is not
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| | is the best way to serve larger crowds.
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| recommended.You may also use recipe
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| | On a buffet of numerous dishes, people
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| converters which are easily found online.
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| | will take smaller portions of each in
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| The converters however, simply "do the
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| | order to sample everything. Also, not
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| math", multiplying each ingredient amount
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| | everyone will sample every dish. This
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| by the increased number of servings you
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| | means that every dish
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| enter into the converter. It does not
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| | you prepare need not serve 25. You need
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| take into account, for example, the
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| | only prepare a few large quantity dishes.
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| pungency or texture of the ingredients.
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| | Look for recipes that serve 8-12 and
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| If a 4-serving recipe calls for 1
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| | double them (or not).With a calculator
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| tablespoon of finely chopped rosemary and
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| | and a little ingredient know-how you can
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| you want to triple the recipe to serve
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| | comfortably convert most of your party
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| 12; 3 tablespoons of rosemary will
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| | food recipes and present a tantalizing
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| probably overwhelm all the other flavors
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| | menu to your
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| and seasonings in the dish.It is a good
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| | guests.Have fun!Debra HaydelDebra Haydel
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| idea to be cautious when multiplying
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| | is the publisher of This site is packed
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| ingredients like salt, flour, cornstarch,
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| | with information and tips on party menu
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| eggs, seafood, meats, robust herbs, oils,
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| | planning. Not just recipes but
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| onions, garlic, celery and peppers. Some
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| | coordinated, seasonal menus for all
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| ingredients will impart enough flavor,
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| | special occasions. Learn more about
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| texture or body when only increased a
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| | cooking for a crowd and creating party
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| fraction. In addition some of these
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| | food with flavor and flare.
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| ingredients can be added a little at a
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