205 exceptionally biryani Recipes

sugar (or 3/4 cups splenda for baking), flour, pumpkin (i prefer libby s), applesauce (any type except chunky), nutmeg, cinnamon, baking soda, baking powder, vanilla extract (or imitation vanilla flavoring), butter, room temperature, egg

tamales , any kind except for the sweet ones, any kind salsa, red, green , chile pasilla, rajas con crema, shredded monterey jack cheese or 1 -2 cup colby, whatever you prefer, sour cream

carrots , pulp, apple , pulp, canola oil, honey, eggs, vanilla, whole grain wheat flour, baking soda, cinnamon, nutmeg, crushed walnuts, frosting (cinnamon cream cheese frosting compliments this cake perfectly )

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

leeks , green top except for 1 inchremoved,root removed except for thin sliver left to hold the leek togethe, diced tomato, black pitted olives (or more ), mint, for garnish, green onion, chopped, fresh lemon juice, dijon mustard, sugar, pepper, fresh mint, chopped, lite olive oil (or virgin)

maine lobsters , about 1 to 11/4 lb each, ears sweet corn , shucked except for innermost leaves, boiling onions, steamer soft shelled crabs, cleaned, mussels, red bliss potatoes, water, fresh seaweed (or add 2 tsp of salt to cooking water and put down a layer of crumpled aluminum foil to raise)

pork chops, salt, ground pink peppercorns, granulated garlic, olive oil, flavored with herbs if you have it, stalk celery, small dice, onion, small dice, corn, drained, sugar, stewed tomatoes, diced, water, paprika, dried oregano, rice , any kind except instant

sugar, unsalted butter, room temperature (no exceptions), chocolate (unsweetened baker s), eggs, pie crust (cookie crumb variety)

frozen spinach leaves (thawed ) or 1 bunch fresh spinach, rinsed and drained, fresh garlic, minced, fresh romano cheese, good virgin olive oil, butter (no exceptions), salt and pepper, fresh nutmeg (if you don tsp have fresh omit)

chicken thighs (no exceptions, use thigh, not breast), soy sauce, sweet sherry, egg, lightly beaten, cornflour, vegetable oil, chicken stock powder, boiling water, sugar, soy sauce, sweet sherry, rice wine vinegar, carrot, sliced, celery, sliced, spring onion, sliced, mushrooms, sliced, capsicum, sliced, hokkien noodles, garlic clove, finely chopped, cm gingerroot, finely chopped

carcass of the capon, reserved giblets (except for liver), onion, halved, carrot, cut into 4 chunks

olive oil, minced onions, minced celery, minced green bell peppers, minced red bell peppers, minced shallots, minced garlic, in all, essence, in all, salt, black pepper, lump crabmeat , picked over for shells and cartilage, egg, slightly beaten, grated parmigiano-reggiano cheese, creole mustard, bread crumbs, prawns , peeled except for the tail and butterflied, peeled, seeded, and chopped italian plum tomatoes, shrimp stock, cayenne pepper, fresh black pepper, unsalted butter, cut into 1-inch cubes, grated parmesan cheese, brunoise red peppers

prawns , peeled except for tails and butterflied, olive oil, essence , recipe follows, potatoes, 1/2-inch dice, water, heavy cream, fresh spinach, salt and white pepper, butter, red bell peppers , roasted, peeled, seeded, and chopped, chopped onions, minced garlic, chopped basil, cayenne, chicken stock, heavy cream, fried spinach leaves, essence, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

olive oil, sweet italian sausage, removed from casings, chopped onions, chopped carrots, chopped celery, chopped garlic, minced orange zest, grain white rice, golden raisins, toasted almond slivers, chopped fresh parsley, chopped fresh thyme, ground cinnamon, salt, chicken stock, apricot jam, sugar, fresh orange juice, boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in 1 piece, salt and freshly ground black pepper

frozen puff pastry, thawed, boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in 1 piece, essence , recipe follows, kosher salt and freshly ground black pepper, andouille cornbread stuffing , recipe follows, vegetable oil, egg, lightly beaten with 1 tsp water, andouille cream , recipe follows

roux , recipe follows, chopped onions, chopped celery, chopped bell peppers, minced garlic, bay leaves, cayenne, essence , recipe follows, andouille , cut into 1-inch pieces, salt and pepper, venison stock, bottom round cut of venison (or any cut , except for the loin and rib area), cut into 1-inch pieces, chopped parsley, chopped green onions, cooked white rice, chopped green onions, vegetable oil, flour, essence, venison marrow bones , sawed into 2-inch pieces, tomato paste, chopped onions, chopped celery, chopped carrots, claret wine, peppercorns, garlic cloves, peeled, bay leaves, dried leaf thyme, water

ground turmeric, ground coriander, ground cumin, hot paprika, dry mustard, ground cardamom, ground cinnamon, whole chicken, cut up into thighs , legs, wings and 2 pieces of breast, skin removed except for the wings, garlic, finely chopped, juice of 2 limes, salt and freshly ground pepper, vegetable or peanut oil, garlic, finely chopped, fresh bay leaves, fresno or other moderate-heat red chile pepper, seeded and finely chopped, fresh ginger, peeled and grated or minced, onion, chopped, salt, petite diced tomatoes, jasmine rice, naan bread and melted butter, for brushing, chopped toasted peanuts or almonds, chopped fresh mint, chopped fresh cilantro, lime wedges

hot roll mix, ground cinnamon, ground allspice, grated lemon rind, equal for recipes, equal sweetener, equal spoonful, egg, margarine, fat-free sour cream, water, sliced almonds, toasted, mixed fruit filling (recipe below ), combine flour and yeast from hot roll mix in medium bowl; add spices, lemon rind, and equal and mix well. stir in remaining ingredients, except mixed fruit filling and almonds, to make a soft dough. knead dough on lightly floured surface until smooth, about 5 minutes. cover dough with bowl; let stand 15 minutes., divide dough into 2 equal pieces. roll 1 piece on floured surface into rectangle 20x6 inches. spread (1/2) the mixed fruit filling over dough, to within 1 inch of edges. roll up dough, beginning with long edge., place dough , seam side down, on greased cookie sheet; shape into a heart, pinching ends together with scissors, cutting through center of dough and leaving top and bottom of heart uncut. gently open cut surfaces of dough to expose the filling. repeat with remaining dough and filling. let stand in warm place until double in size, about 45 minutes., bake coffeecakes in preheated 350of oven until dough is browned , about 15 minutes. slide coffeecakes onto wire racks to cool. sprinkle with almonds., coffeecakes can also be made into horseshoe , ring, or other desired shapes. after forming, cut dough as directed above in recipe., a single dried fruit such as apricots , pears or apples can be substituted for the mixed dried fruit, if desired.