11959 how norwegian coffee kringla Recipes

coffee, finely ground, fine sea salt, brown sugar, chili powder, paprika, ground cumin, ground black pepper, garlic powder, pork tenderloin

coffee ice cream, milk, vanilla extract, chopped semisweet chocolate, cake doughnut, crumbled

cooking time does not include freezing time ..., egg yolks, fresh coffee (finely ground ), soft brown sugar (light ), milk, approx 185ml) very hot water, note, you can use egg whites to make meringue shells to serve up the ice cream on top of....and with that thought, i will share with everyone how to make those...recipe to be posted soon.

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

water, instant coffee crystals (or 1 tsp instant espresso coffee powder), butter, softened, sugar, salt, eggs, all-purpose flour, instant coffee crystals, coarsely crushed (optional), instant coffee crystals or 1 dash espresso coffee, whipping cream, powdered sugar, whipping cream, enough additional (1 to 2 tbsp)

coffee , brewed double-strength (or 1/2 shot home espresso), walnuts, chopped, raisins, sugar, butter, eggs, cake flour , siftedx, baking powder, salt, milk

coffee beans , preferably an espresso roast, cardamom pods, sugar, approximately) heavy cream, whole milk, egg yolks

instant triple-coffee ice cream, kahlua-fudge sauce, coffee-hazelnut biscotti, coarsely chopped

coffee liqueur, instant espresso, heavy cream, powdered sugar

whole eggs, sugar, butter or 1 cup margarine, all-purpose flour, baking powder, vanilla sugar, cocoa, milk, butter or 1/2 cup margarine, icing sugar (approx .), lindt chocolate bar, vanilla sugar, coffee, grounds (stir in a little bit of water)

water, shortening, butter , plus, butter, flour, salt, eggs, cold water, powdered sugar, cream, almond extract

cultured milk (use kefir milk if it is available. you can tsp use homogenized milk), butter, sugar, semolina flour, flour , sifted, horn salt (this is ammonium carbonate) or 6 tsp baking powder, baking soda, butter, double cream, sugar, sugar, cinnamon or to taste norwegian brown cheese

brewed strong coffee or 1 cup hazelnut-flavored coffee or 1 cup vanilla-flavored coffee, softened chocolate ice cream or 2 cups coffee ice cream or 2 cups butter pecan ice cream or 2 cups vanilla ice cream, peanut butter (each broken in half ) or 2 tbsp chocolate syrup (each broken in half) or 2 tbsp caramel ice cream topping (each broken in half) or 2 oreo cookies (each broken in half)