Crockpot Chili con Queso Made It. Ate It. Loved It.

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The Cheese Formula: About 1 to 1 1/2 ounces of each cheese per person. And here's how you assess even further: An appetizer platter of cheese tends to attract more nibbles than a cheese dessert plate. So for hors d'oeuvres, factor about 1 1/2 oz. each cheese/person. A post-dinner cheese course should have about 1 oz. of each cheese/person.

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A light roux, sometimes called a blond, only takes a minute or two. While a darker roux or brown roux can take up to 15 minutes and achieves a nutty or popcorn scent.

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cheese cuts or trays. (cubes and slices) 1 1/2 -2 ounces per person, 10-12 pounds total, using 3-4 kinds. Part can be cheese logs or spread, but add crackers if needed (6 pounds per 100). Serve cheese at room temp. nuts or mints (small amounts) 4-5 pounds of shelled peanuts or. individual small nuts or candies.

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If you're pairing your cheese board fromage with meats, you'll need less Brie, cheddar, and Gruyère than you would if you're serving the cheese solo. Either way, a couple of ounces per person is a satisfying portion. One serving = 2 ounces (1 ounce each of meat and cheese) Party of 12 = 24 ounces of a mix of cheeses and meats. 06 of 10.

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1 cup of cereal (1 ounce to 1.5 ounces) and 1 cup (8 ounces) milk equals one serving size. When serving cereal to a large group, plan on between 1 cup (1 ounce) per person for kids to 1 1/2 cups (1.5 ounces) per person for teens and adults. There's a good reference article on cereal serving portions here .

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Based on the suggested total amount of one and a quarter pound of food per person, you would need 62.50 pounds of food for 50 guests. That's for everything; protein, veggies, side dishes, salad, bread and dessert. The same formula applies to 100 guests. Your buffet would need 125 pounds of food for 100 guests.

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Make the Queso. In the same skillet, turn down the heat to medium-low. Add the milk and the cream cheese, giving both time to warm up and the cream cheese begins melting. (About 10-15 minutes, depending on your stovetop and how warm the ingredients were before adding to the skillet.)

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If you're throwing more of a cocktail party with small bites and hors d'oeuvres, plan for about 8-10 pieces per person. Mains & Sides: You'll need about 6-8 ounces of protein per person, about 1/4 cup of uncooked grains, and 1/2 cup of veggies per adult. Don't feel limited to a meat with two sides, though.

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To make in slow cooker, spray inside of 4-quart slow cooker with PAM® Original No-Stick Cooking Spray. Place 1 can drained tomatoes, 1 can undrained tomatoes and Velveeta in slow cooker. Cover; cook on LOW 2 hours, stirring after 1 hour. Serve on WARM, stirring occasionally. A creamy, cheesy and spicy dip made with just 2 ingredients--a Ro*Tel.

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As a point of information, I've included the amounts per person that the Nacho Bar Calculator above uses to determine its values. Tortilla chips - 1.2 ounces. Nacho cheese sauce - 1.3 ounes. Seasoned ground beef - 1.6 ounces. Refried beans - 1 ounce. Sour Cream - 0.5 ounces.

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Instructions. In a medium saucepan, combine the half and half and the salt, onion powder, chili powder, and garlic powder. Cook over medium heat, stirring very frequently (constantly near the end), until bubbles form around the edges and it almost boils. Reduce heat to medium-low.

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Add 1 can evaporated milk and bring to a simmer. Add the cheddar cheese and cornstarch, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon black pepper. Cook, stirring constantly, until the cheese is fully melted and the sauce is thick and smooth, 2 to 3 minutes. Transfer the dip into a wide serving bowl.

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Turn on your Instant Pot ( read our picks for the best electric pressure cookers here) to the high temperature. Add 8 ounces of shredded cheese, 4 ounces of heavy cream, and 4 ounces of Neufchatel cheese (or cream cheese). Stir until melted, or for about 3 to 5 minutes. Reduce temperature to low, and let the queso cook for 5 to 7 more minutes.

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18 Pounds 80/20 ground beef. 20 cups of Mexican Cheese. 100 Taco shells - soft & crunchy. 6-7 8oz bags of Shredded Lettuce. 6 Large Tomatoes. 62 oz Salsa. 8 oz bottle of taco sauce. 64 oz sour cream. 2- 6.5 oz bottle taco seasoning (You can follow the cooking instructions according to the package.)

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One pound (16 ounces) of 80/20 raw ground beef, pan browned and drained, will equal 12 ounces of cooked ground beef. The average serving of protein per guest is normally 4 ounces. But because of the many other nacho toppings we estimate 3.25 ounces of beef for the average plate of nachos. Cheese, sour cream, onions and tomatoes tend to be.

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100 pounds; Chicken or turkey breast 8-9 pounds 16-18 pounds 32-36 pounds; Fish (fillets or steaks) 7-1/2 pounds 15 pounds 30 pounds; Hamburgers 6-1/2-9-1/2 pounds 13-15 pounds 26-30 pounds; Ham or roast beef 10 pounds 20 pounds 40 pounds; Hot dogs 4 pounds 7 pounds 13 pounds; Meatloaf 6 pounds 12 pounds 24 pounds; Oysters 1 gallon