1096 point entrees Recipes

cheddar cheese soup, water, chunky salsa, uncooked converted white rice, cooked chicken, chopped into small pieces, fat free fajita size flour tortillas (1 point each)

your favorite salsa, eggs, sprinkle of cheddar cheese, salt and pepper to taste, fresh cilantro, bread for toast points (1-2 slices), melted butter for toasting

vine-ripened tomatoes, salt & freshly ground black pepper, red onion, sliced, lemon, blue cheese, crumbled, basil leaves , julienned, extra virgin olive oil, balsamic vinegar

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

diced smoked salmon, minced red onions, capers, olive oil, lemon juice, fresh ground pepper, sour cream, chopped fresh dill, toast points, fresh dill sprig, garnish, lemon wedge, garnish

baby portobellos, sliced, butter, for sauteing . plus 2 tbsp, olive oil, for sauteing, asparagus tips, vidalia onion, small dice, arborio rice, chicken stock, bartlett pear, sliced , reserve a few slices, for garnish, wisconsin blue cheese, salt and freshly ground pepper, toast points with roasted garlic, caramelized onions, and goat cheese, recipe follows

sushi-grade salmon , cut into 1/4--inch pieces, kosher salt, freshly ground black pepper, heavy cream, lemon juice, oysters , finely chopped almost to a paste, french bread , cut toast points, chives , capers and microherbs, for garnishing plate

diced smoked salmon, minced red onion, capers, olive oil, lemon juice, freshly ground black pepper, sour cream, chopped fresh dill, toast points, fresh dill sprigs, garnish, lemon wedges, garnish

baking potatoes, butter; melted, cooked chicken, chopped green olives, sharp cheddar cheese, divided, dry taco seasoning, mayonnaise, green onion, thinly sliced, bacon, crispy & crumbled

point-end veal breasts , boned, fat trimmed (about 2 1/2 lb each after boning), bones reserved and cut into pieces, dried thyme, onions, quartered, all purpose flour, button mushrooms, thickly sliced, chicken stock or canned low-salt broth, dry imported marsala, dried porcini mushrooms, rinsed, drained, garlic cloves, generous ) ground allspice, fresh thyme (optional)

unsalted butter, dijon mustard, thyme, fresh chopped fine, gray sea salt, blue cheese , point reyes original crumbled (you can substitute your favorite brand)

pointed cabbage leaves, grain rice, cooked, fresh coriander, red onion, peeled and roughly chopped, garlic, peeled and roughly chopped, cm fresh gingerroot, peeled and roughly chopped, red chile, roughly chopped, lime , zest and juice, soy sauce, sesame oil, salt

pointed sweet red pepper, king prawns, peeled and cooked, olive oil, sea salt, fresh ground black pepper, spicy tomato salsa

fat free cream cheese, softened, stalks celery, finely chopped, green onions, finely chopped, dill pickles, drained and finely chopped, fat-free mayonnaise, low-sodium worcestershire sauce, garlic salt, pepper

point-cut beef brisket, kosher salt and freshly ground pepper, all-purpose flour, extra-virgin olive oil, spanish onions, cut into thin wedges, garlic , smashed, tomato paste, full-bodied red wine, sugar, leafy inner stalks celery, fresh rosemary, bay leaves, carrots , halved crosswise, garlic , smashed, kosher salt, fresh horseradish, peeled, roughly chopped fresh parsley, dijon mustard

baguette, olive oil, kosher salt and freshly ground black pepper, nectarines, bleu cheese dip (recommended : point reyes bleu cheese dip), bamboo skewers , soaked in water 30 minutes

points 2, sugar, fat-free evaporated milk, light margarine, semisweet chocolate, chopped, marshmallows, vanilla extract

frozen hash brown potatoes, thawed, chopped fresh rosemary, salt, pepper, butter or margarine, olive oil