86314 how cook with wow traditional greek spanakopita Recipes

chopped cooked chicken breast, green pepper, chopped, red pepper, chopped, chopped seeded cucumber, athenos traditional crumbled feta cheese, sliced black olives, drained, greek vinaigrette dressing, pita breads, cut in half

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

frozen spinach, thawed and squeezed dry, olive oil, onion, diced, egg, lightly beaten, fresh dill, minced, salt, lemon juice, feta, crumbled, black pepper, cayenne pepper, ciabatta buns , focaccia sliced, tomatoes, spinach leaves, feta, crumbled, greek yogurt, black pepper, lemon juice, cucumber, thinly cut

spinach (i use fresh, but frozen and thawed would probably work), frozen puff pastry or 1 package phyllo pastry, greek feta cheese, butter, olive oil (for frying ), onion, garlic (as much as you like or not), eggs (optional. i don tsp use eggs ), fresh dill (optional), salt and pepper

wonton wrappers, brick cream cheese, feta cheese, spinach leaves, white onion, garlic clove, olive oil, salt & pepper, greek yogurt, cucumber, peeled, garlic clove, lemon juice, salt & white pepper

cucumbers , cut into bite-sized chunks, tomatoes, cut into wedges, sliced red onions, pitted kalamata olives, greek dressing, athenos traditional crumbled feta cheese

cucumbers, cut into bite-size chunks, tomatoes, cut into wedges, sliced red onions, pitted kalamata olives, greek dressing, athenos traditional crumbled feta cheese

onion, finely chopped, hard-cooked eggs, finely chopped, cream cheese, softened, sour cream, red caviar, black caviar, rinsed and drained

cream cheese, softened, sour cream, yogurt, plain, mayonnaise, oscar mayer bacon bits (only substitute soft bacon bits or cooked crumbled real bacon), green onions, chopped (white and green parts ), tomato, seeded and chopped, shredded cheddar cheese

olive oil, chopped onion, minced garlic, ground cumin, ground coriander, dried oregano, water, peeled and diced carrot, diced red bell peppers or 1 cup green bell pepper, diced zucchini, fresh green chili pepper, minced , seeds removed for a milder hot, canned crushed tomatoes (15-oz. can, undrained ), cooked pinto beans (15-oz. can) or 1 1/2 cups kidney beans (15-oz. can) or 1 1/2 cups black beans (15-oz. can), salt & freshly ground black pepper, grated low-fat cheddar cheese (optional), cornmeal, white flour, salt, baking powder, baking soda, egg whites, beaten, buttermilk, vegetable oil, minced scallion, chopped fresh cilantro, nonfat sour cream (optional)

tightly packed baby spinach leaves, chopped red onions, minced garlic, chopped seeded tomatoes, eggs, fat-free milk, athenos traditional crumbled feta cheese, divided

ready-to-use baked pizza crust, tzatziki, drained roasted red peppers , cut into strips, chopped, drained marinated artichoke hearts, halved kalamata olives, athenos traditional crumbled feta cheese, lemon juice, green onion, sliced

olive oil, green onions, sliced, garlic cloves, minced, nonfat milk, cornstarch, dried oregano, crumbled, frozen leaf spinach, thawed, drained, feta cheese, crumbled, egg, beaten to blend, olive oil cooking spray, frozen phyllo pastry sheets, thawed

olive oil, plus extra, olive oil , for oiling, onions, finely chopped, carrots, thinly sliced, celery ribs, thinly sliced, dry white wine, tomatoes with juice, sugar, lemon, thinly sliced, chopped fresh flat-leaf parsley, chopped fresh marjoram, sea bass or 1 (2 -2 1/2 lb) tilapia fillets or 1 (2 -2 1/2 lb) red snapper, fat whole fish cleaned and scaled, salt and pepper

phyllo pastry, coarsely chopped walnuts (no substitutes), fine dry breadcrumbs, fresh melted butter (not margarine), sugar, ground cinnamon, whole cloves, for decoration, water, sugar, lemon , juice of (or 1/2 an orange, the juice of 1/2 finely grated orange rind, if you are using orange juice)

cucumber, peeled,sliced,halved,& seeded, tomatoes, chopped or sliced, red onion, finely chopped, head green cabbage, green pepper, seeded & sliced, kalamata olive, pitted, coriander or 1 tbsp parsley, fresh & chopped, oregano or 1 tbsp marjoram, fresh & chopped, salt, fresh ground pepper, olive oil, fresh lemon juice

traditional pizza dough (recipe below ), extra-virgin olive oil, mozzarella cheese, grated, grilled greek chicken breasts, cut into 1/2-inch pieces (recipe below ), greek mixed salad greens (recipe below and should read greek salad ), tzatziki , sauce (recipe below), feta cheese, crumbled (about 1/4 cup), flat leaf parsley, chopped, active dry yeast, warm water (105 to 110 degrees ), warm water (105 to 110 degrees ), unbleached bread or 1 1/2 cups all-purpose flour, sugar, kosher salt, extra-virgin olive oil, extra-virgin olive oil, boneless skinless chicken breasts, olive oil, greek spice seasoning (good recipes on food.com), english cucumber, peeled and diced 3/8 inch, seeded and diced 3/8 inch roma tomatoes, red onion, chopped, pitted kalamata olive, drained and halved lengthwise, lemon juice, red wine vinegar, sugar, minced garlic, dried oregano leaves, kosher salt, ground black pepper, extra-virgin olive oil, mayonnaise, plain yogurt, sour cream, feta cheese, cucumbers, peeled, seeded, and diced, dried mint

water, frozen chopped spinach, chopped sun-dried tomatoes , packed without oil (about 12), olive oil, chopped onion, garlic cloves, minced, cooked basmati rice, minced fresh oregano, freshly ground pepper, salt, feta cheese, crumbled, sheets frozen phyllo dough, thawed, butter-flavored cooking spray