Posted by Shirley on 3/31/2008, 10:50 am
63.245.162.123
I have a bride who wants pasta dishes for her wedding. The one is a cassrole called Baked Mostaccioli which is easy enough and can be made the day before and baked day of wedding she also wants chichen alfredo. I found Nancy recipe here for alfredo sauce for 100. I was wondering how far ahead can I make the sauce? I have never made this large of recipe so not sure how it will go. Could it be made the day before and heated up in an electric roaster. Can it or would it be better made the same day in an electric roaster? I was going to grill the chicken ahead and just heat is up before adding it to the sauce or purchase already grilled chicken and heat it up before adding to sauce. Can I make the fettucine noodles ahead of time and heat them up day of wedding? She has not given me any numbers yet the wedding is the end of May and I am trying to plan ahead to see what all I will need for this project. This is the greatest Board I have gotten some of the best advice here for my catered dinners.
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