ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Quantity Charts and Estimating Tips

Recipe Collections
ADVERTISEMENT
Hi Matt,

I'm not sure if you are looking for a complete recipe or the amount of baked beans you will need to serve 50. Here are some charts and info to help you:

Quantity Charts and Estimating Tips

According to the last chart link listed:

For 50 people
Baked Beans - (1/2 cup per serving) = 1 1/2 to 2 gallons

I hope that's a help!

Betsy
MsgID: 041373
Shared by: Betsy at Recipelink.com
In reply to: ISO: baked beans from can for 50
Board: Quantity Cooking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: baked beans from can for 50
  Matt /Illinois fireman
2 Recipe: Quantity Charts and Estimating Tips
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Reuben Omelet (serves 1)
  • REUBEN OMELET 2 large eggs 2 tablespoons water 1/8 teaspoon salt Dash of black pepper 1 tablespoon butter or margarine 4 slices thin-sliced deli corned beef 1/3 cup sauerkraut, drained 1/4 cup (1 ounce) shredded Swiss...
  • Pepperoni Pretzels (using frozen bread dough)
  • PEPPERONI PRETZELS 1 loaf Bridgford Frozen Bread Dough, thawed 1/4 cup Bridgford Pepperoni, finely chopped 1/4 cup melted butter or margarine 1 cup shredded Mozzarella cheese (optional) Pizza sauce (optional, for serv...
  • Garlic Shrimp (serves 2)
  • GARLIC SHRIMP 2 dozen large fresh shrimp 1/4 cup olive oil 1/4 cup chopped fresh parsley 3 cloves garlic, minced 1/2 teaspoon dried crushed red pepper 1/4 teaspoon pepper 1/4 cup butter or margarine, melted 1/2 cup Fr...
ADVERTISEMENT
  • Plum Bread (quick bread using baby food)
  • PLUM BREAD 2 cups sugar 1 cup vegetable oil 3 eggs 2 jars (4 ounces each) jars baby food plums 2 cups flour 1 1/2 teaspoons salt 1/4 teaspoon baking powder 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1...
  • Slow Cooker Pot Roast Stew (crock pot or stove top)
  • SLOW COOKER POT ROAST STEW 2 large onions, cut into 1/2-inch wedges (2 cups) 1 (3 to 3 1/2-lb.) boneless beef chuck pot roast, cut into 1-inch cubes 3/4 cup dry red wine or lower-sodium beef broth 1/4 cup tomato pa...
  • Gingered Candied Carrots
  • GINGERED CANDIED CARROTS 12 medium-sized carrots, peeled and cut into 1-inch lengths 4 Tbsp. sweet butter, melted 1/4 cup brown sugar 1 1/2 tsp. ground ginger 1/2 tsp. caraway seeds Place carrot pieces in a saucepan ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Quantity Charts and Estimating Tips
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!