quote:

Originally posted by roossy90

quote:

Originally posted by John A

Try this,

http://www.angelfire.com/bc/incredible/indexnotes.html

John

Wow.. John, Thats a great site!

Thank You

quote:

Originally posted by John A

Try this,

http://www.angelfire.com/bc/incredible/indexnotes.html

John

Wow.. John, Thats a great site!

Try this,

http://www.angelfire.com/bc/incredible/indexnotes.html

John

I guarantee you’ll need more than two quarts (BBQ sauce and mayo) for the dressing. That said, I don’t think it has to be all that scientific — use the same amount of pasta, but 3/4 times the number of recipes you’re making of everything else. I’m guessing at least two quarts of bbq sauce amd mayo each.

Welcome to Roadfood!

It is not exactly the same recipe, but after a long look at it I thought about how I would do it. Here is the result:

Recipe for 200

20 Lbs elbow macaroni
20 red bell peppers
20 ribs celery
80 scallions
omit cider vinegar (Personal prejudice)
1 bottle Tabasco sauce
1 pound chili powder
omit garlic powder (Personal prejudice)
1 ounce cayenne pepper
1 quart mayonnaise (if that)
1 quart BBQ sauce (if that)
1 ounce ground black peppercorns

Additions for omitted items:
juice from 3 freshly squeezed limes
half cup celery seed

There are these to explore:

http://www.ellenskitchen.com/bigpots/homekit1.html

http://www.heb.com/mealtime/recipe-scaling.jsp

http://www.calculatorsource.com/ci-8300.html

http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php

http://www.resortsoftware.com/products/common_features/recipescaling.htm

http://www.doithome.com/help_recipe3.html

When the upsize recipes at our church, we use 1.5X the spices for 2X the main ingredients, and then taste. So if for the above recipe, you make 16 times the recipe to feed 200, you would add about 12 times the amount of spices. That’s the way we do it but I’d be interested in hearing what others do.

I saw this. Looks like a hassle..
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
http://kmiller.ecorp.net/cgi/recipe/sql_convert.pl
And this…
http://allrecipes.com/hints/scaling.asp

(excerpt–>Seasonings: Season to taste, slowly, tasting after each time you add more. If you are doubling a recipe, expect to use only about 1 � times the original amount of seasonings. If you are tripling a recipe, expect to use only about twice the original amount of seasonings. If you are dividing a recipe in half or to one-third, then use a little less than half or a third of the original amount of seasonings)

The allrecipe link has many usefull tips there.