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Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

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1 HOME
2COOK A RECIPE
4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

Food Quantities for Serving a Large Group

When you’re cooking for a crowd, it’s one thing to have a recipe for large groups which clearly tells you how many it people it serves.  With a recipe from a trusted source in hand, you can be fairly assured of the quantities you need to purchase of each ingredient.  But what do you do when you’re trying to figure out how much salad mix to buy for 230 or how much nacho sauce you need for 300 youth?  Too much and you’ve wasted money on the ingredients and possibly time on the prep.  Too little and you have hungry folks who aren’t getting fed.

You’re probably also wondering how far in advance can items be prepared without suffering in quality and how do you re-heat them or hold them for serving.

These were the kinds of questions that used to wake me up at 2:00 am and keep me up till 5:00 am (at which point I’d finally fall back to sleep for all of 45 minutes where upon my alarm would go off so I could get up and work out.  I know, I know – I really need to get a life).  So that you too are not losing sleep wrestling with the ‘How much should I buy’ Tasmanian Devil, I thought it might be useful to cover some of the basic quantities which you won’t typically find in cooking for a crowd recipes, such as: breakfast, salads, desserts and refreshments.

The quantities listed below assume each person will take exactly that amount.  Anyone who’s watched a crowd of people at a buffet line knows that’s not the case.   The size of the serving spoon (try to get it as close to the quantity per serving as possible) and the location of the item on the serving line (the closer to the end, typically the less room they have on their plate and therefore the less they’ll take) are two of the biggest impacts on the servings size.  But you can assume it will average out.  I typically plan on 5 – 10% overage to be safe and allow for seconds.  If you use my proven large group recipes, I promise you’ll have plenty of people interested in seconds.

Servings by Container Size

Items cooked on a half sheet can be sliced into 4 rows by 6 rows to yield 24 servings.  I generally go for the 24 portions if I’m cooking for groups of 150 or less.  Here’s a couple different bars cut into 24 portions.

If you’re serving a larger group and want to stretch the yield, or in the case of a dessert bar if you want smaller portions of multiple items, you can cut the portions into smaller sizes.  One option is 5 rows by 8 rows to yield 40 small-sized servings, or instead of 4 rows by 6 rows you can cut 8 rows by 6 rows to yield 48 smaller-sized servings like the image below.  This works best if your item has a sturdy base such as a shortbread crust or is a sturdy cake.

Breakfast

Bacon

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There are approximately 40 thick cut slices in a this 4 pound bag of bacon.  You’ll need to decide on whether you serve 1 or 2 slices per person.  Either way this is an item which should be portioned controlled, especially if you’re serving young men.  You can do so by setting it at the end of the buffet table and having leaders stand at the head of the table to serve it. Here’s an easy way to fix bacon for a crowd.

Cereal & Milk

1 cup of cereal and 1 cup (8 ounces) milk equals one serving size

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The big box cereals are all different sizes.  For example this one is 49.5 ounces.  When serving cereal to a large group, plan on 1 cup (1 ounce) per person.  NOTE: this is also an item which should be portioned controlled.  You can do so by either setting out pre-poured bowls of cereal or by having leaders serve it.  Here’s a great cereal bar menu.

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There are 16 (8 ounce) cereal bowl servings of milk in 1 gallon

1 cup of cereal and 1 cup milk equals one serving size. This amount of cereal fits nicely into a fruit bowl.

Milk to Drink

         choc milk10080a58-51a6-4ebc-90f4-25dd1984ce01_1.f4a918948cfba8fb226246ffd5068444

There are 12 (10 ounce) drinking servings of milk in 1 gallon.

NOTE: Chocolate milk is another item that needs to be portion controlled if serving to kids or teens.  Pour it into x ounce cups and have leaders hand it out at drink tables.

Garden Salad

Salads are not only a cost-effective component of your meal, they are generally well received and appreciated.  Young women in particular typically enjoy a nice, fresh salad.  And their popularity isn’t just limited to girls on diets.  Interestingly, salad was the item I replenished the most and the Ranch dressing was the item I almost ran short on during the last meal I served for the 159 member cast and crew of Savior of the World.

General Salad Portion Sizes:

  • If you are serving salad as a side dish (with other side dishes), plan on approximately 1.5 ounces lettuce per person
  • If you are serving only salad as one of the main dishes (Soup & Salad or Salad bar), plan on approximately 2.5 ounces lettuce per person.

 Click here for everything you need to know about salad sizes.

Greens

I would not take the time to process whole heads of lettuce.  Sam’s Club offers either Tossed Salad or Chopped Romaine, both in 2 pound bags.  1 (2 lb. bag) Tossed Salad/Chopped Romaine serves 16 (young women) to 25 (combo of adults & children as part of a buffet).  6 – 7 (2 lb. bags) = 150 servings (you will go through every bit of it).

SALAD GREENS SIZE BITE SIZED PIECES APPROXIMATE SERVINGS
Boston lettuce 1/2 lb head 6 cups 4
Iceberg lettuce 1 1/2 lb head 12 cups 8
Leaf lettuce 3/4 lb bunch 8 cups 5
Romaine lettuce 1 1/2 lb bunch 12 cups 8
Spinach 3/4 lb bunch 8 cups 5

Dressing & Croutons

A standard serving of salad dressing is 2 tablespoons, which equals 1 ounce.

Salad Dressing

SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
2 Tbsp 1 1/2 cups 3 cups 1 1/2 qt

 

Aloha Tip: For quicker and easier serving (and savings!), cut your Ranch dressing with a little milk.

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1 (2 pack – 40 ounce each (80 ounces total)) Hidden Valley Ranch Dressing + 1/4 cup (2 ounces) Milk per each (40 ounce) container of dressing SERVES 85 – 100.  (I have actually SERVED 120 with 80 ounces since, on average, the guests (an even mix of men, women, teens and children) really only took approximately .75 ounce per person.)   For faster serving, mix dressing with milk then pour thinned dressing into 2-4 squeeze bottles or pour it back into the original dressing bottles.

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1 (2 pack – 20 ounce each (40 ounces total) Olive Garden Italian Dressing = 40 – 50 (2 tablespoon) SERVINGS.   THIS STUFF ROCKS!!!  Use it on salad greens or soak chicken tenders in dressing for 3-4 hours (refrigerated), then grill or bake in oven.  Check out the recipe here.   Great way to serve chicken for children!  (2 tablespoons = 1 ounce)

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1 (24 oz. bottle, 2 ct.) Virginia Brand Vidalia Onion Vinaigrette Salad Dressing = 70 – 75 (2 tablespoon) SERVINGS. Note:  This dressing is fairly sweet and can be used with either salad greens or as a topping for fresh fruit.

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1 (32 ounce) bag Olive Garden Seasoned Croutons = 32 (1 ounce (10-11 croutons)) SERVINGS.

Veggies

VEGETABLES
VEGETABLE SIZE APPROXIMATE YIELD APPROXIMATE SERVINGS
Asparagus 1 lb 30 – 45 spears 8 – 11
Bell pepper 2 peppers 24 strips (3 1/2 x 1/2″) 6
Broccoli or cauliflower 2 lb 32 florets 8
Carrots 1 lb 65 sticks (3 x 1/2″) 16
Celery 4 medium stalks 33 sticks (4 x 1/2″) 8
Cucumber 2 large 45 sticks (4 x 3/4″) 8 – 11
Mushrooms (medium) 1 lb 20 mushrooms 5
Pea pods 4 oz 30 pea pods 7
Zucchini 3 medium 35 slices (1/2″) 9
Carrots 1 lb 65 sticks (3 x 1/2″) 16

Veggies Added in to Salads

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).

Tomatoes-PNG

12 medium tomatoes mixed in with the tossed lettuce = approximately 150 servings

cucumbers

6 sliced cucumbers mixed in with the tossed lettuce = approximately 150 servings

carrots-health-benefits-and-nutrition-facts1

7 – 8 of these mixed in with the tossed lettuce= 150 servings

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7 – 8 of these mixed in with the tossed lettuce = 150 servings

 

Fruit or Vegetable Pieces for Dipping

SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
4 pieces 4 doz (48 pieces) 8 doz (96 pieces) 15 doz (192 pieces)

Meats

Meat, Poultry and Shellfish (bone-in, unshelled)
SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
3/4 lb 9 lb 18 lb 36 lb
Meat, Poultry and Fish (boneless)
SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
1/4 lb 3 lb 6 lb 12 lb

Chicken

Chicken to be used in a Large Group Recipe

Unless you’re grilling, in almost ALL cases, the large group chicken-choice should be boneless, skinless thighs.  Why is that you ask?  Well, let me tell you:

1. Chicken thighs are more tasty than breasts.  They have more of that chicken flavor you’re after.

2. Chicken thighs are much less likely to dry out during cooking than breasts.

3. Boneless, skinless thighs are the way to go.   Period.  They are WAY easier to cook and WAY easier to prepare than bone-in, skin-on thighs.  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.  Your alternative to poaching the boneless, skinless thighs is to pan-sauté skin-on chicken on the stove top or bake skin-on chicken in the oven.  Neither is good.  Don’t EVEN think about processing 150 skin-on chicken pieces on a stove top as it leads to: unsightly and painful grease splatter burns on your wrists, grease splatter in a 4 foot radius of your range top, and more chicken fat renderings than you know what to do with.  Just sayin.   It’s very messy, and you have to process the chicken after baking.  Don’t. Do. It.

Instead, of subjecting yourself (and your happy marriage) to this folly, poach your chicken instead!  I’ll choose boneless, skinless thighs poached hands-down anytime.

THE place for boneless, skinless chicken thighs is Costco.   They typically have 5 and 8 pound pouches.  If your chicken is a component of a recipe, plan on 3 to 4 ounces of chicken per serving.  These are very often NOT available at your local supermarket.

If you follow AlohaDreams you know I use boneless, skinless chicken thighs a LOT!  They also work GREAT in the slow cooker.  You can always find the 5 or 8 pound bag in the frozen section at Costco. They are frozen individually (very handy) and pretty much trimmed of excess fat (another HUGE time saver when cooking for a crowd).   Here’s a secret, you generally don’t need to thaw your chicken before putting it in the crockpot.   Just head on over to Costco.

This is how much refrigerator or freezer space you’ll need for 245 chicken thighs.

Chicken on the Grill

Grilling chicken?  Choose thighs!  (Noticing a theme here?)  For all the reasons itemized above, thighs are your best choice.  Except if you’re grilling, you’ll want bone-in, skin-on thighs.  However, let me pass on a HARD WON word of large group chicken grilling caution.  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.

Coming soon is a great Grilled Chicken for a Crowd recipe for Huli Huli chicken (a HUGE hit at our last luau for 170 friends and neighbors) and a great recipe for Roasted Chicken for a Crowd in a Mushroom Cream Sauce (Another HUGE hit at our last Fabulous Christmas Feast for 80).  By the way, these are both delicious meals for your family and the recipes include family size quantities as well.

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Chicken Breasts – if you want a more delicate, subtle chicken option

There are occasions where I do like chicken breast better.  For example, in my smaller size chicken salad recipe or in my sautéed chicken breast recipes.  However, if you are planning on a whole chicken breast per person, you will have too much.   A serving of chicken is 3-4 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.

Chicken refrigerator shelf life

  • Raw chicken can be kept in the refrigerator for 1 to 2 days in the original package.  Cooked chicken will keep 2 – 3 days in the refrigerator.
  • To maximize the shelf life in the refrigerator, don’t open the original packaging until ready to use.
  • Do not leave your raw chicken unrefrigerated more than 2 hours.  If you have raw chicken that has set out more than 2 hours – discard it!

Chicken freezer shelf life

  • Raw or cooked chicken will keep up to 4 months in the freezer.  Although it’s not a safety concern, after 4 months, depending on packaging, the quality of the frozen chicken begins to degrade.
  • To maximize the shelf life in the freezer, wrap the original packaging in another layer of freezer paper, plastic wrap or heavy duty aluminum foil and store in large heavy-duty freezer bags.
  • Plan on time to thaw in the refrigerator. Raw chicken that has been defrosted in the refrigerator (which is the best way to do it) can be kept for 1 to 2 days in the refrigerator before cooking.
  • Raw chicken that was thawed in the microwave or in cold water should be cooked immediately.

Ground Beef

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Hamburger

A quarter pound burger (4 ounces) is a bit larger than the recommended 3 ounce serving size. And sometimes restaurant burgers are even 1/3 to 1/2 pound (5 1/3 ounces to 8 ounces).

You should plan on 3 ounces per person if you’re incorporating it with other ingredients or making smaller hamburgers.  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.

Sizes Available

  • 1 pound – 4 (4 ounce) to 5 (3 ounce) servings
  • 2 pounds – 8 (4 ounce) to 10 (3 ounce) servings
  • 3 pounds – 16 (4 ounce) to 20 (3 ounce) servings
  • 5 pounds – 24 (4 ounce) to 30 (3 ounce) servings
  • 10 pounds (chub) – 48 (4 ounce) to 60 (3 ounce) servings

Hamburger Refrigerator Shelf Life

  • Up to 3-4 days in the unopened chub packaging

Hamburger Freezer Shelf Life

  • Up to 6 months; no need to re-wrap if freezing in unopened chub packaging.  Plan to thaw overnight.

SOURCE: American Meat Institute

Sandwich

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Meat Cold Cuts

SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
2 1/2 oz 2 lb 4 lb 8 lb
Cheese Slices
SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
1 oz 1 lb 2 lb 4 lb

Rolls

SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
1 1/2 rolls 2 doz 3 doz 6 doz

Side Dishes

Chicken Salad (main dish)
SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
1 cups 3 qt 1 1/2 gal 3 gal
Chicken Salad (side dish)
SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
1/2 cup 1 1/2 qt 3 qt 1 1/2 gal
Potato Salad, Baked Beans or Coleslaw
SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
1/2 cup 1 1/2 qt 3 qt 1 1/2 gal

Fruit

FRUIT SIZE APPROXIMATE YIELD APPROXIMATE SERVINGS
Cantaloupe 3 lb 25 (1″) chunks or balls 9
Honeydew 6 lb 36 chunks 9
Grapes (seedless) 1 lb 12 – 15 clusters 6 – 8
Pineapple 3-4 lb 40 chunks 10
Strawberries (large) 1 lb 20 – 25 berries 5 – 6
Watermelon 4 lb 36 chunks
FRUIT QUANTITIES NEEDED TO SERVE: 10 25 100
Cantaloupe – 5 to 6 (1″ chunks)   1   2   10
Honeydew – 5 to 6 (1″ chunks)   2   5   10
Grapes (seedless)   x   xxx   xxx
Pineapple – 5 to 6 (1″ chunks)   xx   xxx   xxx
Strawberries (large) – 3 berries, halved   x Pints   xx Pints   xxx flats
Watermelon (large) – 1/4 slice serving (see picture below)   1   1   3

Watermelon – large

Large Group Meals

Cut into 8 slices.  Cut each slice into 4 quarters to serve 32.

Cover cut watermelon with plastic film and store for up to 3 days in fridge.

Grapes

grapes

Grapes –  1 cup serving of grapes is 16 grapes.

Strawberries

Sides

Potato Salad, Chicken Salad, Baked Beans or Coleslaw

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The 5 pound container of Potato Salad or this 5 pound container of Baked Beans above typically serves 20 people (4 ounce servings)

SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
1/2 cup (4 ounces) (Double to 1 cup if main dish) 1 1/2 qt 3 qt 1 1/2 gal

Crackers

SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
4 crackers 8 oz 1 lb 2 lb

Desserts

Bars & Cakes

Cake-Pan-Nordic-ware

The answer to the question, “How Many People Does A Sheet Cake Feed?” actually lies in the answers to two other questions:

  • How big is the sheet cake?
  • What size servings will you offer?

In the U.S. there are two “typical” sizes of sheet cake pans.

  • Homemade Sheet Cake, 9″ x 13″, serves 13-28

Cut 3 x 6 (roughy 2″ x 3″ pieces) = 18 servings.  This is a typical serving size.

Cut 3 x 7 (roughly 2″ x 3″ pieces) = 21 servings

Cut 4 x 6 (roughly 2″ x 2″ pieces) = 24 servings

  • Half Sheet Pan (Church size) Sheet Cake, 13″ x 18″, serves
Cut 4 x 6 (roughly 3″ x 3″ pieces) = 24 servings
Cut 6 x 9 (roughly 2″ x 2″ pieces) = 54 servings
SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
   8″ layer cake cut in 2″ wedge = 12 servings 1 cake 2 cakes 4 cakes
 10″ layer cake cut in 2″ wedge = 16 servings

Ice Cream

ice-cream-coconut-chip_2

How much ice cream do you need?  Well that depends entirely on how you are serving it.  1 scoop of ice cream is typically about 4 ounces or 1/2 cup. This is generally considered a serving and certainly all you need to plan on per person when serving a large group. I typically plan on 4 ounces per person at large group events.

Servings per:

Pint

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1 Pint2 cups or 4 scoops

(Unless it’s Jeni’s Splendid Sweet Cream Biscuit & Peach Jam, in which case it serves one.  Me.  Recipe coming soon Here – and Don’t Miss This One.  It’s outta this world!)

Quart

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1 Quart = 4 cups or 8 scoops

Gallon

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1 Gallon = 16 cups or 32 scoops

Toppings

Plan on about 1/4 cup of sauce per guest

Plan on about 1/4 to 1/3 cup for other toppings, such as nuts, sprinkles, and candy per guest.

How to Easily Serve Ice Cream

You also want to buy 1 ice cream scoop per 40 – 50 guests.   My favorite ice cream scoop uses a spring-loaded sweeper and holds 1 1/2 ounces of liquid when filled.

Transporting Ice Cream

Nothing is going to ruin the texture of your ice cream quicker than thawing and refreezing it.   That’s one of the reasons commercial ice cream is chock full of stabilizers.  What we want to do is to keep the ice cream solidly frozen for the trip.  If the trip from the store to your event is more than 30 minutes plan on picking up a block of dry ice.

A five pound block of dry ice will keep four gallons cold for over five hours.  Just keep your cooler sealed tight.   Also – make sure to wear heavy oven mitts or winter gloves when handling dry ice—if not, it can burn your exposed skin.

Check on your ice cream one hour before serving. It may be way too firm due to the temperature of the dry ice.  If so, start thawing it in the refridgerator or on the counter for 20 minutes before serving.  Check often and put it back in the cooler with the dry ice or freezer if it starts to get too soft.

ICE CREAM SERVING SIZE 24 SERVINGS 100 SERVINGS 150 SERVINGS
 4 ounces (1 scoop) 3 quarts 3 gallons 5 gallons

Refreshments

Nacho Cheese Sauce

How much nachos your guests eat will depend on a lot of factors, such as:

  • Percentage of your guests who are men, young men or boys (or me)
  • Amount of other food you have
  • Temperature (if it’s hot they will eat less)

ricos-cheddar-condensed-ages-cheese-sauce-107-oz_293264

  •  A typical serving size of queso dip is 3 tablespoons (2 1/4 ounces of queso), which is about 1/4 cup or 1 ladle-full.
  • Even heated, the sauce straight out of the can is far to thick to eat, let alone serve, effectively.  You’ll need to thin a (6 pound, a 11 ounce can) can of the sauce down with 3 cups (24 ounces) of water.
  • 1 (6 pounds, 11 ounces) can of cheese sauce plus 24 ounces of water has a total weight of 8 pounds 3 ounces – and serves 50 – 60 people.
  • On average if you’re feeding 100 people for dance or party, you only need 2 (6 pounds, 11 ounces) cans of cheese sauce each thinned with 24 ounces of water.   The most I’d get is 3.

Chips

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  • A typical serving size is 1 ounce.
  • On average if you’re feeding 100 people for dance or party, get 4 (28 ounce) bags of chips.
CHIPS SERVING SIZE 24 SERVINGS 100 SERVINGS 150 SERVINGS 250 SERVINGS
 1 ounce (7-8 chips)   1 (28 ounce) bag  4 (28 ounce) bags  6 (28 ounce) bags 9 (28 ounce) bags

Dip

DIP SERVING SIZE 12 SERVINGS 24 SERVINGS 48 SERVINGS
2 Tbsp 1 1/2 cups 3 cups 1 1/2 qt

Drinks

Drinks for a Large Group

How much beverage and ice your group consumes depends entirely on the size of the cup and on portion control.   When I’m serving a meal to a large group I set up 1 or 2 drink stations like the one pictured above.  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 4.5 ounces of ice per serving.

Cup Options

If you’re serving pop to a large group at a party or youth dance, you need to plan on 2-3 drinks per person.  NOTE: Unless you provide markers and have everyone put their name on their cup, this also means 2-3 cups per person.

18 oz cup

These red 18 ounce Member’s Mark Red Plastic Cups at Sam’s are the same as the Solo cups at Wal-Mart.  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 it 1/2 full of ice it will hold 12 ounces of beverage and 4.5 ounces of ice.

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These 12 ounce Member’s Mark Translucent Plastic Cups at Sam’s are another common size for serving beverages to a large group.   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.  If you fill it 1/2 full of ice it will hold 8 ounces of beverage and 3 ounces of ice.

Pop

Pop

  • A 2 liter bottle of pop holds 67.6 fluid ounces.
  • 13.5 (5 ounce) servings in a 2 liter bottle
  • 8 (8 ounce) servings in a 2 liter bottle – This is the typical serving size
  • 5.5 (12 ounce) servings in a 2 liter bottle
  • On average if you’re feeding 100 people for 1 meal, serving 1 (8 ounce) beverage, you need 12 (2 liter) bottles of pop
POP SERVING SIZE 6 SERVINGS 12 SERVINGS 24 SERVINGS 100 SERVINGS
1 cup (8 ounces) 1 (2 liter) bottle  1 1/2 (2 liter) bottles 3 (2 liter) bottles 12 (2 liter) bottles

Punch

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  • 16 (8 ounce) servings in a gallon – This is the typical serving size
  • On average if you’re feeding 100 people for 1 meal, serving 1 (8 ounce) beverage, you need 6.5 gallons of punch
PUNCH SERVING SIZE 6 SERVINGS 12 SERVINGS 24 SERVINGS 100 SERVINGS
1 cup (8 ounces) 1 1/2 qt 3 qt 1 1/2 gal 6 1/2 gal

Ice

ice cube

  • An 8 pound bag of ice holds 28 (4.5 ounce) servings – this is a typical serving size
  • 18 ounce red cup 1/2 full of ice = 4.5 ounces of ice
  • 18 ounce red cup full of ice = 8.5 ounces of ice
  • 12 ounce clear plastic cup 1/2 full of ice = 3 ounces of ice
  • 12 ounce clear plastic cup full of ice = 6 ounces of ice
  • On average if you’re feeding 100 people for 3 meals (1 beverage per meal), you need about 85 pounds of ice
ICE SERVING SIZE 24 SERVINGS 100 SERVINGS 150 SERVINGS
 4.5 ounces (1 beverage) 7 pounds 28 pounds 42 pounds

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

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Huli Huli Chicken

This is without a doubt one of the Best. Chicken. Recipes. Ever. We fixed this for our luau last year. I figured out of the 140 guests there had to be some folks who didn’t like roast pig. So we made 70 pieces of Huli Huli Chicken to supplement the roast pig. Turns out no one doesn’t like roast pig. But NO ONE wanted to skip the chicken either.

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Tropical Salad

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