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Cooking for Parties/Experts
| Expert | Average Ratings | Expertise |
|---|---|---|
Teri Davis NewmanU.S.
Available
|
I am a wedding and party planner in St. Louis, Missouri and I do weddings and parties all over the country! My brides are my number one priority as I understand how important their wedding day is to them! Any questions about catering and cooking for large groups. This would include recipes, cooking techniques, what to serve, how to prevent food poisoning, food storage and food integrity. I have thousands of recipes that are scaled for large groups and gatherings and will be happy to share them! If you are in need of professional assistance for helping you to plan ..... |
Recent Answers
2009-10-29 Planning an italian party buffet:
This is scaled up for 60 people--you'll need to double it. 40 lbs sweet or hot Italian link sausage 40 sliced green bell peppers 10 15 oz can whole tomatoes 10 15oz can tomato sauce 10 tsp minced
2009-10-29 Planning an italian party buffet:
Since there's no specific question here that I can directly answer, I'm assuming you want ideas that fit your theme. Antipasti platters, Pasta, Sausage and peppers, garlic bread, Caesar salad, cake, beer
2009-10-27 Spaghetti evening:
Spaghetti/Pasta sauce. 1-11/2 lbs ground beef 4 15oz cans any cheap tomato sauce 1 6 oz can tomato paste 1 tsp Basil 2 tsp garlic powder 1 TBS Italian Seasoning blend (Spice Islands) 1 bay leaf
2009-10-27 Thanksgiving dinner for 80 people:
You need to cut back on your menu items because if you don't, you are going to have tons of leftovers and waste. Here's the rule of catering as to how much you will need per person: 7 ounces of cooked
2009-10-25 How Much Food:
Here's the rule of catering as to how much you will need per person: 7 ounces of cooked meat entree 4 ounces of each side dish up to 3 3 ounces of salad greens 1 4 ounce dessert serving 6-8 appetizer
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