90 hors ogs Recipes
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how to estimate food quantities and48 Morehow 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 market30 min, 49 ingredients
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Hors' D'ogscheddar cheese, grated, yeast, vegetable shortening and2 Morecheddar cheese, grated, yeast, vegetable shortening, swiss cheese, grated, rolled oats, toasted40 min, 5 ingredients
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Og Smoked Mozzarella Fondutasour cream, thyme, red pepper flakes, cayenne pepper and8 Moresour cream, thyme, red pepper flakes, cayenne pepper, black pepper, shredded mozzarella cheese (smoked or not ), shredded provolone cheese, grated parmesan cheese, grated romano cheese, plum tomato, diced, parsley flakes, sliced french baguettes15 min, 12 ingredients
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Hors d'Asparagusloaves sandwich bread, blue cheese, crumbled and4 Moreloaves sandwich bread, blue cheese, crumbled, cream cheese, softened, eggs, fresh asparagus spears or 2 (10 oz) packages frozen asparagus spears, unsalted butter, melted40 min, 6 ingredients
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Hors D' Oeuvres Traycocktail franks, maraschino cherry, pineapple chunk and5 Morecocktail franks, maraschino cherry, pineapple chunk, cheddar cheese, in chunks, mozzarella cheese, in chunks, olive, tomatoes, toothpick25 min, 8 ingredients
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Hors Doeuvre Perignondom perignon inventor of champagne and sparkling wine,bor... and4 Moredom perignon inventor of champagne and sparkling wine,born 1639,died 1715,by experimenting discovered a great secret, bread or cracker,lightly buttered, cover with about 1/16 slice of sharp cheese, sprinkle heavily with celery salt, celery salt does something to the cheese that noting else can.5 ingredients
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Lam I Romme Og Dill - Lamb in Cream and Dill Saucelamb, butter, salt, fresh ground pepper, mushrooms, water and2 Morelamb, butter, salt, fresh ground pepper, mushrooms, water, sour cream, light, dill16 min, 8 ingredients
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Salmon and Vegetable Salad - Laks- Og Grøntsagssalattomatoes, cucumber, peas, cooked, lemon juice, sugar, salt and4 Moretomatoes, cucumber, peas, cooked, lemon juice, sugar, salt, white pepper, mayonnaise, salmon, parsley20 min, 10 ingredients
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Coach Farm Marinated Goat-Cheese Hors D'oeuvresdried thyme, dried rosemary, black peppercorns and7 Moredried thyme, dried rosemary, black peppercorns, white peppercorns, coriander seeds, plain goat cheese buttons (small rounds, about 2 oz each), halved horizontally, extra-virgin olive oil, bay leaves, french bread, toasted lightly, sun-dried tomatoes packed in oil10 ingredients
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Singapore Hawker Rice Noodlesskinless boneless chicken breast, asian sesame oil and16 Moreskinless boneless chicken breast, asian sesame oil, reduced-sodium chicken broth, oyster sauce, ketjap manis (indonesian sweet soy sauce), soy sauce, sambal oelek or sriracha (southeast asian chile sauce), or to taste, carrot, choy sum (also called chinese flowering cabbage) or baby bok choy, peanut or vegetable oil, links chinese sweet sausage (also called lop cheong; 3 1/2 oz total), halved lengthwise, then cut diagonally into 1/4-inch-thick slices, shallots , halved lengthwise, then cut crosswise into 1/4-inch-thick slices (1 cup), chopped garlic (about 4 cloves), sliced fresh mild red chile such as holland , including seeds, fresh soybean or mung-bean sprouts (3 cups), scallions , cut crosswise into 2-inch pieces (1 1/2 cups), fresh wide rice noodles (sometimes called ha fun, hor fun, or kway teow), loosely packed fresh cilantro sprigs45 min, 18 ingredients
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