147 cook party Recipes

cooked ham, swiss cheese, onion, margarine, softened, prepared mustard, worcestershire sauce, poppy seed, party size rolls

party rye bread, cooked ham, diced, mushrooms, drained and diced, black olives, drained and diced, provolone , cheddar mix, shredded, mayonnaise, dijon mustard

cream cheese softened, real mayonnaise, parmesan cheese, marinated artichoke drained and chopped, sour cream, lg sweet onion finely chopped, lg cloves of garlic minced, dairy based prepared spinach dip, dry vegetable soup mix ( ex: knorr brand ), frozen spinach thawed , drained well and chopped

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

ground beef , turkey, lamb, or pork, eggs, lightly beaten, grated parmesan cheese, chopped fresh parsley (or other fresh herbs; see cooks notes), garlic cloves, crushed with a garlic press, cheddar , feta, saga blue cheese, gouda, pepper jack, or whatever cheese you re partial to, chilled and cut into 1/2-inch cubes, a.k.a. party size) soft rolls, such as potato and brioche, or mini pitas, lettuce , sliced tomatoes, coleslaw, pickles, sliced raw onion and/or sauteed golden brown onions (see cooks notes), ketchup, barbecue sauce, and garlic yogurt sauce (see cooks notes)

pumpernickel miniature party rye rounds, butter or 3 tbsp margarine, flour, shredded sharp cheddar cheese, milk, diced cooked turkey, salt, cayenne pepper, fresh grated parmesan cheese, bacon, cooked and crumbled

chicken bouillon cube, water, half-and-half, salted butter, flour, grated swiss cheese, bacon, cooked & crumbled, onion, thinly sliced, cooked turkey, thinly sliced, party rye rounds or 18 slices french bread, parsley

pumpernickel party rye bread slices, butter or margarine, all-purpose flour, milk, shredded sharp cheddar cheese, diced cooked turkey, salt, ground red pepper, freshly grated parmesan cheese, bacon slices, cooked, crumbled, and divided, tomatoes, thinly sliced

butter or 1/4 cup margarine, prepared mustard, poppy seeds, worcestershire sauce, onion, finely chopped, pepperidge farm brand party dinner rolls, cooked ham, sliced swiss cheese

party roll (premade rolls), margarine , softend, onion, grated, poppy seeds, dijon mustard, worcestershire sauce, sliced cooked ham, shredded swiss cheese, shredded cheddar cheese

party rye rounds (toasted ), thousand island dressing, cooked corned beef (sliced thin), sauerkraut, washed and drained, swiss cheese (shredded )

party shrimp, chopped green bell pepper, onion, chopped, celery, finely chopped, worcestershire sauce, salt and pepper, shell pasta, cooked, chopped red bell pepper, garlic powder, miracle whip light

cooked chopped chicken, mayonnaise , more if needed to moisten, minced fresh onions, green chilies (may use jalapenos), cheddar cheese, grated, garlic salt , to taste, party rye rounds

cooked, frozen jumbo shrimp , defrosted, lemon , zested and juiced, garlic, finely chopped, coarse salt and black pepper, extra virgin olive oil , eyeball it, trimmed arugula leaves, imported prosciutto , 1/3 lb, grape tomatoes, party picks , 3 or 4 inches long

pam cooking spray, for grilling spray, ripe avocados, sliced in half , seed removed, rotel diced tomatoes and green chilies, drained, green onions, chopped, chopped fresh cilantro, garlic powder, ground cumin, parmesan pita chips ( ) or ricotta-garlic pita bread (ricotta-garlic pita wedges) or sesame-herb pita chips (sesame-herb pita crisps) or seasoned party pita bread (seasoned party pitas)

pumpernickel party rye bread slices, butter, all purpose flour, milk, shredded sharp cheddar cheese, diced cooked turkey, salt, ground red pepper, freshly grated parmesan cheese, bacon slices, cooked, crumbled, and divided, tomatoes, thinly sliced

grated swiss cheese, crumbled cooked bacon, chopped black olives, minced green onion, worcestershire sauce, mayonnaise (i use hellman s), party rye rounds

grated swiss cheese, cooked and crumbled bacon, pitted kalamata olives, chopped, minced green onion, worcestershire, kraft real mayo, party rye bread