22335 crescent roll hors d oeuvres Recipes

cream cheese, softened, sugar, lemon juice, crescent rolls ( 8 oz.), preserves or jam , your choice of flavor ( okay, i m a nutella lover and have made these using it with a sprinkle of hazelnuts), glaze, powdered sugar, vanilla, milk

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

fresh, ground spicy pork sausage, cream cheese, refrigerated crescent rolls, egg white, lightly beaten, poppy seeds

cream cheese, crescent rolls, egg, lightly beaten, ground beef

boneless chicken breasts, poached and cut into four pieces., crescent roll, cream of mushroom soup, milk, shredded cheddar cheese, divided, salt and pepper

flour, sugar, cinnamon, butter, crescent rolls, chocolate chips , i use special dark chips, plus, chocolate chips (optional), chopped nuts (i use pecans), butter, melted

cream cheese, softened, bacon , cooked crisp and crumbled, parmesan cheese, onion, finely chopped, parsley, milk, crescent rolls

butter, fresh portabella mushrooms, sliced, onion, chopped, minced garlic clove, ground beef, sour cream, cream cheese, mrs. dash onion and herb seasoning, tater tots, cheddar cheese, shredded, crescent rolls

crescent dinner rolls, cream cheese, softened, sugar, egg, vanilla, powdered sugar, fresh lemon juice, more to taste

chicken breasts, cream cheese, softened, butter, softened, very sm. onion, finely chopped, crescent rolls, herb stuffing (or bread crumbs), melted butter

crescent rolls, apples, cut into small pieces, cinnamon, amount of butter

crescent rolls, apple-granny smith, butter, sugar, mt. dew (or lemon/lime soda), cinnamon

refrigerated crescent rolls, butter, softened, sugar, ground cinnamon, granny smith apples, peeled and quartered, frozen apple juice concentrate, thawed

pillsbury crescent rolls, pizza sauce, mozzarella cheese, onion (sliced ), diced tomatoes, other veggies as desired, oregano/salt & pepper

cream of chicken soup (or cream of mushroom), cooked chicken (shredded ), frozen chopped broccoli (thawed ), shredded cheddar cheese, crescent rolls (8 rolls)

apple, splenda sugar substitute, brown sugar, ground cinnamon, pumpkin pie spice or 1/2 tsp apple pie spice, refrigerated reduced-fat crescent rolls

zucchini, sliced, onion, chopped, butter, parsley flakes, salt, pepper, garlic powder, basil, oregano, mozzarella cheese, eggs, beaten, crescent rolls, dijon mustard