470 how easily Recipes

  • How to Easily Make Pesto from Fresh Basil
    basil (fresh leaves , stuff them into a measure cup and p... and
    6 More
    basil (fresh leaves , stuff them into a measure cup and press them down with your hand, it s not a precise m), parmesan cheese (grated ), pine nuts (if you don tsp have , you can use walnuts or hazelnuts), garlic cloves, finely minced (or 1 tbsp of prepared minced garlic), lemon juice (helps prevent the pesto from turning brown upon exposure to the air), extra virgin olive oil, sugar
    5 min, 7 ingredients
  • How Many Hors Douevresperson
    how to estimate food quantities and
    48 More
    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
    30 min, 49 ingredients
  •  How I got my family to eat spinach  Spinach Casserole
    frozen chopped spinach , defrosted, egg, salt and
    5 More
    frozen chopped spinach , defrosted, egg, salt, black pepper, onion, chopped fine, sharp cheddar cheese, shredded, condensed cream of mushroom soup, crouton
    50 min, 8 ingredients
  • How to Cook Spaghetti Squash
    spaghetti squash, salt, pepper, your favorite sauce
    6 min, 4 ingredients
  • How to Roast Garlic
    head garlic (elephant garlic has many cloves & works well) and
    2 More
    head garlic (elephant garlic has many cloves & works well), olive oil (or more ), salt and pepper
    40 min, 3 ingredients
  • How Scallops are Supposed to Be Made
    sea scallops, olive oil (or enough to barely coat the pan) and
    2 More
    sea scallops, olive oil (or enough to barely coat the pan), salt and pepper, to taste, lemon juice , approximately 1/2 lemon
    10 min, 4 ingredients
  • How to Sprout Lentils
    lentils (i use brown ), water
    72 hour 5 min, 2 ingredients
  • How to Rise Yeast Dough in a Cool or Drafty Kitchen
    warm water, yeast bread dough
    5 min, 2 ingredients
  • How to Make and  Roll Sushi
    nori, sheet, rice , sushi, prepared and
    9 More
    nori, sheet, rice , sushi, prepared, vegetables, your choice, fish, your choice (raw or tempura), spicy mayonnaise (or any other sauce you like with your sushi), smelt , roe (masago) (optional), toasted sesame seeds (optional), soy sauce (optional), wasabi (optional), pickled ginger (optional), eel , sauce (sweet sauce to drizzle over top) (optional)
    10 min, 11 ingredients
  • How to Hard Boil an Egg
    egg (near their expiration date), water
    5 min, 2 ingredients
  • How to Freeze Lemons or Limes
    lemon, lime
    5 min, 2 ingredients
  • How to Freeze Fresh Corn
    ears fresh corn on the cob, butter, melted, water, salt and
    1 More
    ears fresh corn on the cob, butter, melted, water, salt, ziploc bags
    1 hour 15 min, 5 ingredients
  • How to Make Perfect Hard Boiled Eggs
    egg, cold water, sea salt and
    1 More
    egg, cold water, sea salt, vinegar (optional, i don tsp use )
    14 min, 4 ingredients
  • How to Spatchcock a Chicken
    whole chicken, salt and pepper
    10 min, 2 ingredients
  • How to Clean Hood Filters
    baking soda, water
    15 min, 2 ingredients
  • How to Boil Water
    water, salt (optional)
    7 min, 2 ingredients
  • How to Make Dried Chickpeas in a Crock-Pot
    dried garbanzo beans, water, salt
    3 hour , 3 ingredients
  • How to Bake a Cake (With Small Children Around!) How to Bake a Cake (With Small Children Around!)
    all-purpose flour, baking powder and
    3 More
    all-purpose flour, baking powder, eggs , out of reach of children, sugar, salt
    1 hour , 5 ingredients




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