134 how fresh Recipes

  • How Now Purple Cow?
    fresh blackberries , rinsed well (or 4 cups frozen blackb... and
    6 More
    fresh blackberries , rinsed well (or 4 cups frozen blackberries that are partially thawed), sugar, fresh orange juice, frozen yogurt or 4 cups tillamook vanilla ice cream, crushed ice, blackberry, fresh mint leaves
    10 min, 7 ingredients
  • How to Cook with a wow Traditional Greek Spanakopita
    fresh spinach, olive oil, dill finely chopped and
    7 More
    fresh spinach, olive oil, dill finely chopped, parsley finely chopped, mint finely chopped, leeks chopped, feta cheese crumbled, phillo pastry sheets, fresh egg, salt & pepper to tastes
    10 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 To Cook Bouillabaisse In Marseilles Or Anywher...
    firm, white fleshed fish ; pick 3 or 4 from snapper, rock... and
    25 More
    firm, white fleshed fish ; pick 3 or 4 from snapper, rockfish, monkfish, cod, grouper, halibut, haddock, ocean catfish, blackfish, etc., fish ; pick 2 from blue , moray eel, conger eel, mackerel, dog , striped bass, sea bass, spanish mackerel, mahimahi (dolphin )., whole main lobster ; large shrimp may be used for part of this., mussels in their shell ., clams, in their shell ., butter, yellow onions peeled & sliced, water, bouquet garni each with 4 sprigs fresh parsley, 6 sprigs fresh thyme, 10 black peppercorns, and 1 bay leaf, tied in cheesecloth, dry white wine (decent stuff please), olive oil (extra virgin is okay but regular has more flavor), garlic cloves, finely chopped (to taste), a pinch of saffron stepped in 1/4 cup hot water until needed, saffron threads stepped in tepid dry white wine until needed, yellow onion, finely chopped ., leeks, white and light green part only , halved lengthwise, and thinly sliced., stalks celery, finely chopped ., ripe plum tomatoes, peeled, seeded and chopped, orange zest, no pith, fennel seed, salt and freshly ground pepper to taste., boiling water as needed, tomato past, anis flavored liquor , pernod or ouzo, fresh parsley leaves, finely chopped ., sauce rouille (see )
    2 hour , 26 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 Prepare Fresh Okra How To Prepare Fresh Okra
    fresh okra, salt, butter or margarine, melted, lemon juice
    4 ingredients
  • How To Prepare Fresh Salsify How To Prepare Fresh Salsify
    fresh salsify, scraped, butter or margarine and
    1 More
    fresh salsify, scraped, butter or margarine, salt and pepper to taste
    3 ingredients
  • How To Prepare Fresh Spinach How To Prepare Fresh Spinach
    fresh spinach, butter or margarine, lemon juice, salt
    4 ingredients
  • How To Prepare Fresh Cucumbers How To Prepare Fresh Cucumbers
    fresh cucumbers, butter or margarine
    2 ingredients
  • How To Prepare Fresh Mushrooms How To Prepare Fresh Mushrooms
    fresh mushrooms, butter, salt and pepper to taste
    3 ingredients
  • How To Prepare Fresh Green Peas How To Prepare Fresh Green Peas
    fresh green peas (about 4 cups shelled ), salt
    2 ingredients
  • How To Prepare Fresh Lima Beans How To Prepare Fresh Lima Beans
    fresh lima or butter beans, water, salt
    3 ingredients
  • How To Prepare Fresh Green Beans How To Prepare Fresh Green Beans
    fresh green beans, ham hock, salt
    3 ingredients
  • How To Prepare Fresh Summer Squash How To Prepare Fresh Summer Squash
    fresh summer squash (yellow , pattypan, or zucchini)
    1 ingredients
  • How To Prepare Fresh Brussels Sprouts How To Prepare Fresh Brussels Sprouts
    fresh brussels sprouts, butter or margarine, melted and
    1 More
    fresh brussels sprouts, butter or margarine, melted, lemon juice
    3 ingredients
  • How To Broil Oysters Without The Shell How To Broil Oysters Without The Shell
    fresh oysters well drained (at least 24) you want 4 or 5 ... and
    9 More
    fresh oysters well drained (at least 24) you want 4 or 5 per person, butter melted, worchestershire, lemon juiced-fresh, garlic minced, a few grinds of fresh black pepper, fairly thick slices of sourdough bread , toasted lightly on both sides, chopped parsley, lemon, louisiana hot sauce
    10 ingredients




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