Posted by stan on 11/30/2007, 4:51 pm, in reply to "Holding meat and rice for 75-100"
69.19.14.39
You should have no problem holding either one for an hour +. I would have some chicken broth available to help keep the rice hydrated. The french beans could be problematic because of the type of cut. My suggestion is to boil water in one of your nesco roasters and drop the beans in the boiling water just before serving. they will cook in about 2 minutes. do in batches if needed.
How about ham as your additional meat choice? It can be served hot or cold and holds either way nicely.
--Previous Message--
: We are planning a 50th Ann party for next Nov.
: The hall we have chosen is great except for
: the fact that the kitchen would need to be
: rented at an additional cost of $170. The
: hall is on the 2nd floor, the kitchen on the
: 1st. However, there is a bar area with
: sinks, counter space and lg ind refrigerator
: in the hall. Since our budget is tight,
: wondered if we could get by without renting
: the kitchen. There are 3 of us who live less
: than 10 min from hall. The rental of it is
: for the entire day, so we could go in 1st
: thing in the morning, set up tables, etc.
: Return later with food. Wondering if we
: could plan on making up our meat and side
: ahead, reheat at home in oven, and hold in
: chaffing dishes till it is time to serve. I
: was considering the Grand Marinier Chicken
: and Rice Pilaf recipes from this site to
: start. They both say they can be made and
: frozen ahead of time and then reheated.
: Would like to have another meat choice as
: well. If these were done ahead we could make
: up salads, etc fresh the day of. Just
: wondering if the food would keep nicely that
: way, may be an hour or so in chaffers, is
: that too long? We also can use nesco's to
: heat food in. Also, rice pilaf #2 recipe
: from this sight has no directions, any help?
: Any suggestions on preparing and holding
: french green beans under these
: circumstances? Any and all help would be
: greatly appreciated!!!
:
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