3038 cooker entrees Recipes

slow cooker pot roast, prep time : 15 minutes cood time: 8 hours makes 6 to 8 (3 oz.) servings, reynolds slow cooker liner, water, red potatoes, cut in quarters, onion, cut in quarters, peeled baby carrots, onion soup mix, divided, salt , pepper and dried thyme leaves, boneless beef chuck pot roast

rice ( cooker cups), vegetable broth or water, tomato-flavored bouillon cube or 1 tbsp tomato paste, cumin, garlic powder, dried onions or 1/4 cup diced onions, cayenne pepper, chili powder

beef top sirloin steak , cut into thin strips, olive oil, water, beef stroganoff seasoning for the slow cooker, sliced baby portobello mushrooms, onion, chopped, butter, port wine or beef broth, ground mustard, sugar, sour cream, hot cooked egg noodles, minced fresh parsley , optional

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

smoked salmon, cream cheese, capers, lemon juice, lemon zest, spring onions or 1 tsp chives, parsley, sambal oelek or 1 dash tabasco sauce

olive oil, cinnamon, flank steaks , cut into thin strips, fresh mushrooms, sliced, white wine, linguine, freshly cooked, hazelnuts, chopped fine

dark brown sugar, rolled oats, all-purpose flour, baking powder, freshly ground allspice, freshly grated nutmeg, kosher salt, unsalted butter, at room temperature, plus extra for the cooker, frozen peach slices

dried multi-bean mix or great northern beans, picked over and rinsed, pearl barley, garlic , smashed, carrots, roughly chopped, ribs celery, roughly chopped, onion, roughly chopped, bay leaf, kosher salt, dried italian herb blend, freshly ground black pepper, dried porcini mushrooms, crumbled if large, optional, whole tomatoes , with juice, cleaned baby spinach leaves (about 3 oz), freshly grated parmesan balsamic vinegar, for drizzling, extra-virgin olive oil, for drizzling, special equipment : slow cooker

white rice (use rice cooker cups), chicken broth or water or vegetable broth, diced green chilies, onions, diced, garlic, monterey jack cheese, shredded, margarine

praline apple crisp ingredients, crisp tart apples (granny smith or braeburn), cut into 1/2, ground cinnamon, quick cooking oats, brown sugar, all-purpose flour, cold butter, cut into small pieces, chopped pecans, toffee bits, spray 3-to 4-quart slow cooker with cooking spray. in large bowl, mix apples and cinnamon to coat. place in slow cooker., in medium bowl with pastry blender or fork, mix oats, brown sugar, flour , and butter until crumbly. stir in pecans and toffee bits., sprinkle curmb mixture evenly over apples ., cover; cook on low heat setting 4 to 6 hours. serve with ice, cream , if desired.

beef top sirloin steak cut into thin strips, olive oil, water, beef stroganoff seasoning for the slow cooker, sliced baby portobello mushrooms, onion chopped, butter, beef broth or port wine, ground mustard, sugar, sour cream, egg noodles

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

rice noodles (cooked ), tofu, fish sauce, soy sauce, cucumber, bean sprouts, iceberg lettuce, carrots

olive oil, butter, raw shrimp, tail on, fresh ground pepper, olive oil, garlic cloves, minced, asparagus (green is better ), vine-ripened cherry tomatoes, kalamata olives, pits removed and coarsely chopped, salt & freshly ground black pepper, sweet chili sauce, balsamic vinegar, cannellini beans, rinsed and drained, chopped fresh flat-leaf parsley, parmesan cheese , shavings for serving (to taste)

sirloin strip steak, tomatoes, in strips, red onions, yellow pepper, vinegar, water, fresh cilantro (chinese parsley), minced garlic clove, oil, potatoes (peeled, cut , and fried into fries), salt and pepper (your taste)

olive oil, divided, boneless skinless chicken breasts , visible fat removed, cut into bite sized pieces & or, boneless skinless chicken thighs, sweet onion, sliced (or diced ), garlic cloves, minced, pitted prunes, quartered, apricot preserves (more for sweeter entree), honey, ground ginger, ground turmeric, ground cinnamon, ground cumin, ground coriander, white pepper, ground black pepper, salt, chicken bouillon, water, lemon juice, cinnamon sticks, 3 inch pieces

navel oranges, grapefruit, jicama, peeled and cubed, red radish, sliced, lime rind, grated, lime juice, fresh, plain fat-free yogurt, low-fat mayonnaise, honey, ground black pepper, romaine lettuce, chopped, curry powder, dry breadcrumbs, sweetened flaked coconut, red bell pepper, minced, green onion, minced, ginger, minced peeled fresh, light coconut milk, low sodium soy sauce, shrimp, peeled, deveined, eggs, garlic cloves, minced

scallops, dry white wine, butter, divided, mushroom, sliced, garlic clove, finely minced, flour, swiss cheese, grated, parsley, minced, salt , pepper, breadcrumbs, parmesan cheese, grated (or more ), butter, melted