Recipes and Quantities for Large Groups
These pages scale a published recipe to your guest count: from the original basis of usually 4 servings to the ingredient amounts for 10, 20, 50 or 100 people. A finished weight of the cooked dish is never invented — planning happens in servings.
Recipe dishes
- Calculate paella for a crowdSeafood paella for 10, 20 or 50 people: rice, seafood, stock and peas scaled from a published REWE recipe for 4 servings.
- Calculate chili con carne for a crowdChili con carne for large groups: ground meat, passata, kidney beans and sweetcorn scaled from a published REWE recipe for 4 servings.
- Calculate beef goulash for a crowdBeef goulash for large groups: beef, onions and stock scaled from a published REWE recipe for 4 servings — with no invented finished-dish weight.
- Calculate spaghetti bolognese for a crowdSpaghetti bolognese for large groups: spaghetti, ground meat and tomatoes scaled from a published REWE recipe for 4 servings.
Why servings instead of grams
Recipe sources almost always give a serving count but no weight for the finished dish. EventCalc therefore plans in servings and scales the ingredients linearly. That is more honest than a gram figure nobody has evidenced — and it matches how recipes are actually scaled up.
Calculate quantities per person
Plan your full event
The full planner combines several dishes, drinks and guest counts — including a shopping list with pack sizes, equipment and PDF/Excel export.
Open the EventCalc calculator