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30 pounds; Hamburgers 6-1/2-9-1/2 pounds 13-15 pounds 26-30 pounds; Ham or roast beef 10 pounds 20 pounds. Baked beans 5 quarts 2-1/2 gallons 5 gallons; Beets 7-1/2 pounds 15 pounds 30 pounds; Cabbage for coleslaw 5 pounds. Summertime Meals to Feed a Crowd. Measurements and Conversions Chart. Make-Ahead Thanksgiving Recipes.
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This means you would need 25 to 33 pounds of beans for every 100 people. If the beans are being served as a main dish, you'll likely want to aim for the higher end of that range to ensure that everyone gets a hearty portion. On the other hand, if the beans are just one component of a larger meal, a smaller amount per person may be suitable.
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Crabs, whole, steamed, boiled in shell. 4-5 bushels, (medium crabs, app. 80-90 crabs per bushel; check with your local seafood market as this varies by region) 6-8 crabs per person, depending on how much other food is served. Fish, Fillets and steaks, fresh or frozen. 14-16 lbs uncooked. 3-4 ounces, cooked.
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Remember these tips for bean equivalents: A heaping 1/2 cup of dried beans = one 15-ounce can of beans. 1 1/2 cups of cooked beans, drained = one 15-ounce can of beans. 1 1/2 pounds dried beans = one #10 can of cooked beans (109 ounces) Canned beans equate to cooked beans, so cooking dried beans before you measure them for a recipe written with.
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2 ½ gallons of baked beans feed 50 people as a side dish. 5 gallons of baked beans feed 100 people as a side dish. 10 gallons of baked beans feed 200 people as a side dish. Baked Beans Calculator. If you want to figure out how much to serve based on any measurement, try a baked bean calculator. It allows you to put in as many people, serving.
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Soak the red beans overnight. The next day, drain and rinse the beans thoroughly. Bring either a 50-qt crab boil pot (without the steamer basket) or in a 5-gallon pot over a gas grill to medium heat. Add the bacon fat. Once the bacon fat is ready, add the 5-pounds of sausage to the pot and brown.
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Calculate 2 weeks, 1 month, 2 months, 3 months, 6 months, or 1-year food supply for your family with our food storage calculator! Use it to gain a good idea of the minimum food storage needed to feed everyone in your family. It includes recommended food storage of grains, canned or dried meats, fats and oils, beans, milk and dairy, sugars.
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Add the red beans, stir and cover. Simmer on medium for 1 hour, stirring occasionally. Add the rice and cook covered for another 20-30 minutes, stirring ocassionally. Be sure to note the level of liquid. If needed, add an additional cup of stock to cook the rice. Once the rice and beans are tender it is time to serve.
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In a large non-stick saucepan with high sides over medium-low heat, combine milk, bullion, garlic powder, and cumin. Whisk to combine. Whisk in the sour cream until incorporated. Fold in refried beans one can at a time, until incorporated. When the beans are incorporated and heated through (don't allow them to boil) remove from heat and pour.
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1 (117 oz) + 1 (55 oz) 100. 50. 400. 4 (117 oz) This table shows the amount of baked beans you need depending on the number of people, as well as how many cans to get of baked beans to serve that number of people. The chart also lists the serving size for one person, so you can adjust the measurements to fit the number of people in your group.
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On average, 1 cup of dry beans will yield around 2-3 cups of cooked beans, so for 25 cups of cooked beans, you'll need around 8-12 cups of dry beans. This would be equivalent to approximately 2-3 pounds of dry beans to feed 50 people. Of course, this calculation can vary depending on the recipe and the specific dietary needs of your guests.
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1. How many pounds of dried beans do I need to feed 30 people? To feed 30 people, a good rule of thumb is to use approximately 5 pounds of dried beans. This amount will yield enough cooked beans to serve as the main dish or a substantial side for your group. 2.
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The Baked Beans Calculator calculates the amount of baked beans you need to cook in order to feed a certain amount of people. Enter the number of people you need to serve and the serving size per person and you will get the amount of beans you need to cook to meet that demand. There are several facts that you can assume when figuring out how.
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Feeding A Crowd Basics: If you are offering more than one food category option (perhaps 2 proteins or 2 vegetable sides), the total amount of proteins or vegetables offered should increase by 30%. For example, if a normal serving size of vegetables is 3.5 ounces but you are offering two different types of vegetable sides, you'll need 4.5 total ounces of veggies per person.
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STEP TWO: Heat a large, deep skillet over medium heat then add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds. STEP THREE: Add all the black beans, including the liquid from the undrained can.
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5 gallon bucket of Beans (~ 30 lbs of beans) 47,000 calories. 24 survival days. 1568 calories per pound (uncooked / dry) 630 calories per cup (uncooked / dry) (Nutrition data listed below) Note: There is a slight variation of calories per pound for different bean varieties. Numbers listed above are an average.
