1717 chewiest ever ity Recipes

italian sausage, uncooked ziti pasta , i use whole wheat, broccoli florets (fresh or frozen and thawed ), garlic cloves, crushed, dry crushed red pepper (or less to taste), olive oil, diced tomatoes, undrained, grated romano cheese or 1/2 cup parmesan cheese

best-quality bittersweet chocolate (i use 72%, see note below), sugar (optional), heavy cream

kielbasa, cut into 1/4 inch rounds (or your favorite sausage), dr. pepper cola, divided, pinto beans, drained, good-quality ketchup (i use heinz), red wine vinegar, worcestershire sauce, tabasco sauce, soy sauce, dry mustard, onion, fresh minced garlic (or to taste), seasoning salt, black pepper (or to taste), cheddar cheese, grated, breadcrumbs

rice, water, half-and-half cream (10%, table cream), low-fat milk, rose water (use iranian it is superior quality), sea salt, good quality honey (to serve , i use local, organic, raw, honey) (optional), jam (to serve ) (optional)

flour, salt, baking soda, butter (i use margarine), white sugar, brown sugar, eggs, well beaten, vanilla, quick oatmeal, nuts , of quantity and choice (i use 1/2 cup. wal chopped finely)

bulk sausage, good quality (i use jimmy dean), kraft old english cheese, english muffins

good quality thin crust frozen sausage pizzas (i use tombstone or jacks pizzas), sliced mushrooms, sweet onion, diced, green bell pepper, diced, fresh tomato, sliced thin

ground beef, onion, diced, cottage cheese, eggs, lightly beaten, parmesan cheese, grated, salt, ziti pasta (i use dreamfields low carb), extra virgin olive oil, garlic cloves, minced, tomato sauce, diced tomatoes, dried oregano, fresh basil leaf, chopped, sugar, ground black pepper, cornstarch, heavy cream, mozzarella cheese , cut into 1/4-inch pieces

pureed dried figs, butter, good quality chocolate (70%/85%, i always use green and black s), sugar, eggs, vanilla essence, flour, baking powder, salt (optional), roasted nuts (optional, but i like hazelnuts and almonds)

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

cauliflower, broken into florets, milk, flour, butter, mustard powder, nutmeg, salt, freshly ground black pepper, quality cheddar cheese, grated and divided (i use tillamook brand vintage white extra sharp) www.tillamookcheese.com, breadcrumbs (optional)

ketchup (good quality , i use heinz), brown sugar ( to your taste, can use less ), ground chuck, bread, broken up into small pieces, chopped yellow onion diced (can use less ), bell pepper diced (can use less ), green onion (can use less ), egg beaten, black pepper (to your taste ), garlic powder (to your taste ), couple of dashes of worcestershire sauce, this is not my picture of meatloaf , but mine is very similar to this.. when you bake mine you can see the onions and bell peppers in the meat from the side..

cake, good quality plain chocolate (i use lindt), butter, softened, caster sugar, flour, eggs separated, good plain chocolate, heavy cream, orange extract or rum flavor (optional), roasted almonds or hazelnuts, sugar

ground meat (beef, venison, lamb, pork, chicken, turkey, all can prolly be used....i used venison, as i do with our chili), onion chopped, garlic, minced, beef stock, tomato sauce, red wine vinegar, worcestershire sauce, garlic, minced, chili powder, cinnamon, cumin, celery powder, quality paprika (i used smoked), red pepper flakes, cayenne (it was tough to not use more, but this is only meant to have a very slight heat..so use your judgment), cocoa, kosher or sea salt and fresh ground black pepper, spaghetti, chili beans, colby or cheddar cheese, shredded, green or red onions , onions

garlic salt, thyme, paprika, chili powder, black pepper, salt, flour or 6 oz, egg, oil (for frying ), chicken breasts (what ever you want to use) or 8 -9 pieces chicken thighs (what ever you want to use) or 8 -9 pieces chicken drumsticks (what ever you want to use)

sara lee poundcake (thawed ), granulated sugar, softened butter, unsweetened dutch cocoa (i used hershey s), amaretto, toasted almonds, good quality milk chocolate (i used hershey s)

sausage, good quality (i use bob evans brand), ground beef (i use lean ground chuck), worcestershire sauce, fresh garlic cloves, minced, salt , to taste, hamburger buns

salt, penne pasta, cheez-it crackers, fresh chives, chopped, fresh flat-leaf parsley, chopped, butter, all-purpose flour, milk, grated aged monterey jack cheese, grated fontina cheese, crumbled soft goat cheese, heavy cream, freshly ground black pepper