8708 d pulled liquid Recipes

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

roasting chicken (about 1-1/2 lb), water, ground beef, onions, diced (about 4 cups), smoked pork (pulled pork, or 1 lb ground pork, see note), crushed tomatoes, diced tomatoes with juice, ketchup, yellow mustard, worcestershire sauce, hot sauce, salt, ground black pepper, granulated sugar, barbecue spice, cream-style corn

green beans, in 1 inch pieces, yellow onions, chopped, potatoes, peeled and diced, ripe tomatoes, chopped, chicken stock or 2 1/2 quarts vegetable stock, cooked large white beans (if using cans,with liquid. if using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid) or 2 cups chickpeas (if using cans,with liquid. if using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid), vermicelli or 1/2 cup other thin noodles, broken into small pieces, fresh basil leaf , firmly packed, freshly grated parmesan cheese, extra virgin olive oil, chopped fresh garlic

kidney beans (including all the liquid), pinto beans (including all the liquid), hominy (including all the liquid), corn (including all the liquid), diced green chilies, diced tomatoes (including all the liquid), salsa, taco seasoning, diced jalapeno (optional), vegan ground beef, white onion, diced, minced garlic, oil, vegan sour cream, to garnish, cilantro, to garnish, avocado, to garnish, tortilla chips, to serve

onion, minced, garlic cloves, minced, olive oil, cayenne pepper, bacon , crisply cooked and crumbled, oyster, with liquid , drained reserving liquid (i cut mine in half), seasoned dry bread crumbs, grated parmesan cheese

ham (we use 1 semi-boneless, fully cooked half ), brown sugar , packed, worcestershire sauce, pineapple rings, drained , reserving liquid (packed in heavy syrup or pineapple juice, not water), maraschino cherries, drained , reserving liquid, carbonated lemon-lime beverage (sprite)

sauce, catsup, yellow mustard, white vinegar, chopped garlic, coarse ground black pepper, crushed red pepper, liquid smoke, worcestershire sauce, crystal hot sauce or 1/2 oz. tabasco, fresh lemon juice, dark brown sugar, stew, diced potatoes, diced onion, chicken broth, baked chicken (white and dark ), smoked pork, early peas, stewed tomatoes - (chop tomatoes , add liquid to the stew pot), prepared sauce, baby lima beans, liquid smoke, creamed corn

pastry crust (9-inch), globe eggplant, olive oil, onion, chopped, garlic clove, finely minced, fresh plum tomatoes, peeled diced, drained, black olives, sliced, dried oregano, crumbled, fresh basil , julienned, eggs, light cream or 1 1/2 cups milk, parmesan cheese, grated, paprika, salt, white pepper

spaghetti noodles, grape tomatoes, cut in half or 1 cup grape tomatoes, left whole, cucumbers , cut in half lengthwise, then in half again and sliced, onion , cut in half then sliced, green pepper , sliced into this strips then cut into thirds, stalks celery , cut into small slices, broccoli florets , pulled apart and cut up, cauliflower florets , pulled apart and cut up, black olives, sliced, salad supreme dry seasoning , to taste, zesty italian salad dressing , to taste

chicken broth, crushed tomatoes, prepared pulled barbecued pork (can be found in tub packages in the refrigerated meats section. curly s is 1 brand), prepared pulled barbecued beef, chicken, creamed corn, whole kernel corn, onion, diced, butter, garlic powder, cinnamon, sugar, ground black pepper, seasoning salt, yellow mustard, shredded cheddar cheese, hot sauce (equal to a couple splashes depending upon your preference(i like texas pete)

pillsbury refrigerated classic pizza crust , 1/4 of the package (unprepared), mozzarella string cheese , pulled into strings, light cheese (weight watches makes a good cheese stick!), whole mushrooms, green bell pepper, cut into 1-inch chunks, onion, cut into 1-inch chunks, wooden skewers, tomato sauce with italian seasoning

firm tofu, whole milk ricotta cheese (try soy yogurt or silken tofu as a non dairy alternative) or 4 tbsp cottage cheese (try soy yogurt or silken tofu as a non dairy alternative), pureed prune, pear, diced, banana, diced, canned apricots or 1 -2 fresh apricot, blanched and peeled, instant baby rice cereal flakes (make sure to use the instant kind that resembles flakes and needs to be reconstituted with a liquid,) or 2 -6 tbsp instant baby oat cereal flakes (make sure to use the instant kind that resembles flakes and needs to be reconstituted with a liquid,) or 2 -6 tbsp other instant baby cereal flakes (make sure to use the instant kind that resembles flakes and needs to be reconstituted with a liquid,)

chipotle bouillon cube, water, liquid amino acid (bragg liquid aminos), molasses (or more to taste), cornstarch, cold water, eggplant, cubed, onions, chopped, garlic, minced, red bell pepper, tomato, cubed, vegetable bouillon cube, water (add more to keep eggplant from drying out), liquid amino acid (bragg liquid aminos), water (add more to keep eggplant from drying out)

fresh bread crumbs, chopped garlic, chopped rosemary, chopped parsley, olive oil, dijon mustard, salt and freshly ground black pepper, leg of lamb (6 to 7 lb), boned, white beans, soaked and cooked (reserve 1/3 cup cooking liquid), garbanzo beans, soaked and cooked (reserved 1/3 cup cooking liquid), artichoke hearts, quartered and simmered in white wine, onion and water (reserve 1/3 cup cooking liquid, olive oil, shallots, finely sliced, carrot, diced, stalk celery, diced, white bean cooking liquid, garbanzo bean cooking liquid, artichoke cooking liquid, chicken stock, unsalted cold butter, chopped fresh thyme, chopped fresh parsley, salt and freshly ground pepper, pancetta , julienned, sauteed until crisp, oven-dried tomatoes

well-cooked beans (can be white, black, or red beans or chickpeas or lentils) or 14 oz beans, drained (can be white, black, or red beans or chickpeas or lentils), onion, quartered, soy flakes (preferably not instant ) or 1/2 cup rolled oats (preferably not instant), mixed spice , of your choice (for example 1 tbsp chili powder or a mix of cumin, smoked paprika, and chili flakes), minced garlic, salt & freshly ground black pepper, egg, bean-cooking liquid (or other liquid wine, cream, milk, water, ketchup, etc.) or stock (or other liquid wine, cream, milk, water, ketchup, etc.), extra virgin olive oil or grapeseed oil or corn oil, any neutral oil, as needed

lean ground beef, onion, chopped, red kidney beans, with liquid (i use light red ), pinto beans, with liquid, black beans , with liqiud, white shoepeg corn, with liquid, diced tomatoes, with liquid (i use petite diced), rotel tomatoes & chilies, hidden valley original ranch dressing (dry ), taco seasoning, tomato paste

lean stewing beef, water or 2 cups prepared broth, onion, chopped, celery ribs, finely chopped, dried parsley or 3 tbsp chopped fresh parsley, sea salt, black pepper, tomato soup, turnip, peeled and cubed, baby peeled carrots, chopped, red potatoes, peeled and cubed, corn , with liqid, peas, with liquid, green beans, with liquid, wax beans, with liquid, baby lima beans, with liquid, stewed tomatoes, head cabbage, sliced, washed baby spinach leaves, cannellini beans (white kidney beans), okra, sliced, zucchini, cubed

carrot fritters, pealed and chopped carrots, onion chopped fine, water, eggs, flour, salt, paprika, chopped parsley (make it 1 tbsp if you re using dry parsley), salad oil, prepared mustard for dipping if desired., in a saucepan , combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth., beat egg whites until stiff but not dry. at this point you should have 3 different mixtures ., is the carrots and onions, is the egg yolks and simmering liquid, is the egg whites stiffly beaten, fold 1 and 2 into 3. add the parsley., heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides.