21 entrees 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

spanish tortillas are often served warm or at room temperature with olives, pickles, and garlic mayonnaise (see related recipe) as an appetizer. they may also be served with a salad as a light entree. for the most traditional tortilla, omit the chorizo and scallions. we recommend using our winning brand of extra-virgin olive oil, columela. use a cured, spanish-style chorizo for this recipe. portuguese linguica is a suitable substitute., spanish chorizo , cut into medium dice, extra virgin olive oil, yukon gold potatoes (3 to 4 medium), peeled , quartered lengthwise, and cut crosswise into 1/8-inch-thick slices, onion , halved and sliced thin, table salt, ground black pepper, eggs, sliced scallions (green and white parts ), garlic mayonnaise (see note ) (optional), how to flip a spanish tortilla, slide after browning first side , loosen tortilla with rubber spatula and slide onto large plate., flip place second plate face-down over tortilla ; invert browned-site up on second plate., slide slide tortilla back into pan, browned side-up , and tuck edges into pan with rubber spatula.

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

romaine lettuce, cut into bite size pieces, tomatoes, chopped, whole kernel corn, drained, red bell pepper, chopped, green bell pepper, chopped, cucumber, peeled and cut up into half -round slices, sunflower seeds (salted), red onion, chopped, pizza-size pepperoni, cut into quarters, cheddar cheese or 1 cup monterey jack cheese, shredded, raisins, pineapple tidbits, drained and cut into smaller pieces if desired, crouton (optional)

stouffers cream spinach, frozen entree, mozzarella cheese, shredded, cream of mushroom soup, artichoke heart , coursely chopped, garlic powder

hormel roast beef refrigerated entree (found in the refrigerated section of the grocery), beef broth, burgundy wine, chopped onions, onion soup mix(dry ), chopped celery, garlic, minced, whole potatoes, drained and cut into small cubes, carrots, whole or cut up, sliced mushrooms, butter, uncle ben s ready rice (wild rice), brown gravy mix, water, salt and pepper to taste, garlic salt, hot sauce

lamb stew meat (or beef), roma tomatoes, portabella mushrooms, quartered artichokes, garlic cloves, chopped, olive oil, feta cheese, mrs. dash seasoning mix, salt & pepper

parker house rolls, taleggio, garlic clove, boneless pork shoulder, kosher salt & freshly ground black pepper, extra virgin olive oil, bay leaf, onion, sliced, thyme, hard apple cider, apple juice, balsamic vinegar

walleye fillet, breading mix , 1 part lemon pepper, 3 parts flour, egg, slightly beaten, vegetable oil, steamed mixed vegetables, choice of rice blend , kettle chips, french fries, seasoned fries or split rock home fries, leaf lettuce, lemon crown

flour, salt, chilled shortening, lard or 1/2 cup chilled shortening, ice water, egg, water, lean ground beef, browned and drained well, onion, minced, raw russet potatoes, peeled, cut in 1/4-inch cubes, salt, pepper

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)

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

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

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

lean ground beef, velveeta cheese, cut into 1-inch cubes, potatoes, cubed (and enough oil to fry them in), water, garlic clove, minced, taco seasoning, cayenne pepper, fresh ground black pepper, sliced black olives, diced white onion, fresh jalapenos, seeded and sliced

eggplants, onions, red peppers, garlic cloves, tomatoes, tomato paste, green chilies, salt and pepper, oil

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)