Originally Posted by
aimo
Back to the more important food issue: do you make the burritos up ahead of time, or just bring the filling and everyone makes them up there? I can see the advantages of both . . .
I made them the night before. Serving 100 people "short order cook" style would have been a nightmare. I used 54 eggs, 8 pounds of sausage, 8 pounds of shredded cheese (in the stuffing), 2 onions and 3 green peppers. I made 80 burritos, using the large tortillas. They were all topped with salsa and more cheese, and heated in pans on our grill. Eight 10 x 13 pans held 10 burritos each.
I also made 64 stuffed tomatoes. These are popular, but also time consuming. Core out a tomato (buy them in 4 packs for easy transport) and stuff them with...stuffing! One pat of butter on the bottom, one on top, and after about 45 minutes on the grill top them with shredded cheese.
StuffedMater.jpg
Last edited by CameronBornAndBred; 10-24-2014 at 08:35 AM.
Q "Why do you like Duke, you didn't even go there." A "Because my art school didn't have a basketball team."