Posted by jill on 4/2/2008, 11:30 am, in reply to "Serving a wedding reception"
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I recently made chicken alfredo for a banquet of 50 people. I made everything that day. I did serve the leftovers the next day for a dinner and it was all great heated up again. Make sure your sauce is thin enough if you are going to make it ahead of time as it will thicken on the noodles. Also, if you are going to reheat your noodles, don't cook them too much to start because they will become more tender when they are reheated. I don't see why you couldn't make everything the day before and then reheat in an electric roaster. Sounds like a good menu. Hope it comes together for you!
--Previous Message--
: 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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