14311 how other oven Recipes

how to estimate food quantities, source : catering handbook by edith weiss, all good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, occasion, time of service, age and sex of guests (young, old , all men, etc.), appearance of the portion on the plate (or in the package)., teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., people from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., people past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., when hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, at a four-hour reception , regardless of the starting time - 12 per guest., cocktail hour , to be followed by dinner - four per guest., wedding reception , from 2:30 to 5:30 - eight per guest., cocktail reception , from 3:00 to 6:00 - eight to ten per guest., all other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., these figures include both hot and cold hors d oeuvres and canapes., do not include relishes and dips., self-service vs. served, sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., hors d oeuvres, when calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., example, hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, example, hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, salads and side dishes, when calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., side dish or salad, number of guests x .50 = number of lb needed, example : 10 guests x .50 = 5 lb needed, multiple side dishes or salads: number of guests x .30 = number of lb needed, example : 10 guests x .30 = 3 lb needed, entrees and first courses, when calculating quantities for a first course, please estimate 2-4 oz of protein per person., example : you are serving 10 guests salmon for an entree., x 1/2 lb = 5 lb salmon needed, example : you are serving 10 guests salmon for a first course., x 1/4 lb = 2.5 lb salmon needed, source : cook s fresh market

nori, sheet, rice , sushi, prepared, vegetables, your choice, fish, your choice (raw or tempura), spicy mayonnaise (or any other sauce you like with your sushi), smelt , roe (masago) (optional), toasted sesame seeds (optional), soy sauce (optional), wasabi (optional), pickled ginger (optional), eel , sauce (sweet sauce to drizzle over top) (optional)

chicken broth or 3 cups vegetable broth, olive oil, onion, diced, garlic cloves, minced, arborio rice or 1 cup carnaroli rice, fresh ground pepper, dry white wine, heated, parmesan cheese, freshly grated, low-fat smoked sausage (1 link ) or 3 oz any other sausage, cubed (1 link), tomato, chopped, peas, chives, chopped, fresh italian parsley, chopped, green onion, sliced, fresh spinach, lox, cubed, dill, chopped, nonfat sour cream or light sour cream, for serving, fennel bulb, trimmed and diced, carrot, sliced, bay leaf, lemon , zest of (i use a microplaner), fresh thyme, mushrooms, sliced, sauteed, gingerroot, minced, shiitake mushroom, sliced, lightly sauteed, lemon , juice of, lime , juice of, truffle oil, plus more, truffle oil , to drizzle on top

carrot, peeled and sliced into round chunks, beef broth, butter, garlic powder, other seasoning, as desired

hokkaido squash (1 medium-sized squash), garlic cloves, sunflower oil (or any other oil you like), salt and pepper, gomashio (that s a mixture of finely ground toasted sesame and salt)

butter (to grease), eggs, cream, chives, ham (cut in fine strips), parmesan cheese (or any other melting cheese), salt, pepper

red potatoes, halved and quartered, brussels sprouts, trimmed and halved, cubed sweet potatoes (1-inch), diagonally cut carrot (1-inch), white pearl onion, olive oil, salt, divided, black pepper, divided, sauvignon blanc wine or 2/3 cup other dry white wine, sourdough bread (1-oz), chopped hazelnuts, toasted, garlic, peeled, chopped fresh parsley

brussels sprout, extra virgin olive oil, sea salt, none other, fresh ground black pepper, walnuts, shiitake mushroom, sliced (optional)

country-style pork ribs, onion, quartered,and sliced, water (or other liquid , i used coffee), soy sauce, ketchup, prepared mustard, brown sugar, garlic, minced, black pepper, cider vinegar, celery salt

beef tenderloin (or more , 1.5 kg), flour (or use breadcrumbs), salt, ginger, ground, ground black pepper, mustard such as dijon mustard (use more if needed), sour cream, thick (250 ml, use creme fraiche preferably), green peppercorns, drained (the pickled kind ), tomato ketchup, tabasco sauce (or other hot sauce), salt, ground black pepper

i used ends of meat and cheese so quantities vary, this is what i used, black forest ham end, oven roasted turkey end, p & loaf end, hard salami, pepperoni i don tsp like using much but a little isn tsp bad, baby swiss end, you can add other cheese to. hard cheeses are best and all you need is the ends or have the deli cut you hunks more cost effective. don tsp go to strong with the cheddar s.., i bought the veggies in a jar in the olive section, cauliflower, carrots, celery, pearl onion, sweet peppers, olives optional, fresh veggies you may want to cook or steam them. you want them crunchy then chill them you do not want to use warm veggies they will melt the cheese., tomatoes make it to runny so that is why i use red bell peppers, oven roasted bell peppers you can find them in store too, mix and match meat cheese and veggies to your taste it is really hard to botch up what you put in it just stay away from bologna, italian dressing of your choice just stay away from creamy dressings, few dashes of dill seed, season with pepper and mrs.dash blend, grated parmesan cheese to taste i just sprinkled it on there so it is up to you how much.

oven dried tomatoe, water, milk (i used 2%), extra virgin olive oil, white bread flour (scant), whole wheat flour, grated parmesan cheese, salt, sugar or 1 tsp splenda substitute, bread machine yeast

oven roaster or capon, fresh herbs on stalks or 1 tbsp dried thyme, rosemary and tarragon, whole garlic cloves in skins, liquid (water , broth, wine or a combo) for deglazing, unsalted butter, salt and freshly ground black pepper, chopped parsley, yukon gold potatoes , scrubbed clean and cut in 1/4th lengthwise so they are more like wedges

jalapenos , banana pepper or 2 1/2-3 lbs other preferred pepper, white vinegar, cold water, salt

beef tenderloin (or other choice ), olive oil, parsley, chopped, cayenne pepper, dry mustard, garlic, minced, paprika, black pepper, kosher salt (or other coarse salt)

dry breadcrumbs, butter, melted, catfish fillets (1/2 inch thick ) or other white fish fillets (such as orange roughy), low-fat mayonnaise, sweet pickle relish, chopped fresh dill or 1 tsp dried dillweed, drained capers

arborio rice, vegetable stock, margarine, mushrooms, sliced, parmesan cheese, finely grated, baby spinach leaves (or chopped spinach leaves), chives, chopped (or other herbs of your choice), salt , to taste, pepper , to taste