129 gerhard jenne men 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

beef, cut in chunks (stew meat), potatoes, peeled and diced, yellow onions, butter, carrot, diced, parsley, water, salt and pepper to taste, garlic, finely chopped, dry red wine, simmer the beef in the water for about 1.5 hours to make a rich broth, or substitute 6 cups of prepared beef stock.

spice cake mix mixed, vanilla frosting, ground ginger, gingerbread cookies, chopped candied ginger

agave silver tequila, cointreau or triple sec (or splash of oj), lime juice, agave syrup, coarse salt and a lime slice for garnish

roquefort cheese, room temperature, butter, softened, heavy cream, egg yolk, flour , sifted, egg white , beaten until frothy

melted butter , to grease, butter, at room temperature, brown sugar, golden syrup, egg, separated, plain flour, ground ginger, mixed spice, bicarbonate of soda, plain flour , to dust, icing sugar , sifted, smarties candies, to decorate

all-purpose flour, cocoa powder, pumpkin pie spice, baking soda, kosher salt, butter, softened, dark brown sugar, molasses, eggs, milk, maple cream jars, recipe follows, marshmallow cream, maple syrup, jam jars, with lids, burlap cut into 4-inch circles, twine or natural-colored raffia

savory pie crust for a deep 9 or 10-inch pie pan, recipe follows, egg white, unsalted butter, chopped yellow onion, chopped green bell pepper, essence , recipe follows, chopped green onions, minced garlic, cooked crawfish tails, with the fat, chopped tasso or other smoked ham, tomato paste, salt, eggs, beaten, half-and-half, grated swiss cheese or monterey jack, chopped fresh thyme leaves, salt, freshly ground black pepper, flour, essence , recipe follows, salt, cold unsalted butter , cut into pieces, ice water, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

gin, creme de banane, cream, johnny walker, jim beam, jack daniels

flour, baking soda, salt, ginger --- or more to taste, nutmeg, cinnamon, allspice, butter or margarine, brown sugar , firmly packed, light molasses, icing, egg white, sugar

molasses, shortening (i use crisco ), flour, baking soda, ginger, cinnamon, grated lemon rind or orange rind

cookie dough, butter, softened, brown sugar, instant butterscotch pudding mix, flour, ginger, baking soda, cinnamon, icing, powdered sugar, milk, assorted decorator candies, raisins

shortening, sugar, molasses, white vinegar, egg, all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, currants, red cinnamon candies

uncooked so men noodles, reduced-sodium chicken broth, reduced-sodium soy sauce, creamy peanut butter, minced fresh ginger, green bell pepper seeded and diced, shrimp peeled and deveined, sesame oil, hot sauce, peanut oil, garlic minced, chopped scallions, dry roasted peanuts coarsely, cilantro leaves for garnish

sugar, water, dark corn syrup, ground ginger, ground cinnamon, butter or margarine, baking soda, water, all-purpose flour, decorations : sugar crystals, decorator frosting, red cinnamon candies

shortening, brown sugar, eggs, molasses, warm water, all-purpose flour, baking soda, salt, cinnamon, allspice, ginger

butter, softened, brown sugar, egg, molasses, all-purpose flour, baking soda, baking powder, salt, ground ginger, ground allspice, currants, red cinnamon candies, cut in half, candy-coated chewy fruit-flavored pieces

olive oil, yellow onion chopped, boneless, skinless chicken thighs cut into small pieces, lean ground chicken, roasted chopped green chilis, ground cumin, dried oregano, cayene pepper, low sodium chicken stock, cannellini beans (great northern), chopped cilantro, shredded cheese, diced onion, sour cream