5419 how oysters without Recipes
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oysters, shucked , plus their liquor and10 Moreoysters, shucked , plus their liquor, coarsely crumbled cornbread, bacon , cut crosswise into 1/4-inch strips, unsalted butter, shallots, thinly sliced, celery stalks (with leaves), thinly sliced, kosher salt, freshly ground black pepper, chopped flat-leaf parsley, chopped fresh thyme, white dry vermouth1 hour 30 min, 11 ingredients
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mushrooms , soaked in water, garlic, sliced thin and14 Moremushrooms , soaked in water, garlic, sliced thin, young gingerroot, chicken thighs, cut into pieces without skin and bones, chicken breasts , cut into pieces, oyster sauce, black soya sauce, sesame oil, white pepper, cornflour, oyster sauce, black soya sauce, sesame oil, ketjap manis, pepper, water40 min, 16 ingredients
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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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Oyster Parmesan Cheese Bakeoysters, freshly shucked without liquor, butter and4 Moreoysters, freshly shucked without liquor, butter, lemon juice, garlic, minced, seasoned bread crumbs, parmesan cheese,shredded15 min, 6 ingredients
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Oyster Cracker Snacksoyster crackers, ranch dressing mix, dill weed and1 Moreoyster crackers, ranch dressing mix, dill weed, salad oil or canola oil20 min, 4 ingredients
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Oysters Rockefelleroysters, in shells, spinach, washed, parsley bunch, leaves and6 Moreoysters, in shells, spinach, washed, parsley bunch, leaves, butter or margarine, melted, rock salt, green onion tops, stalk celery, minced, juice of lemon9 ingredients
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Oyster Fritters With Lemon Mustard Mayonnaiseoysters, lemon juice, plain flour, sp s r flour and4 Moreoysters, lemon juice, plain flour, sp s r flour, bicarb soda, water, egg white, oil for deep frying8 ingredients
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Oyster Dressingoysters, bread crumbs, butter, chopped parsley and1 Moreoysters, bread crumbs, butter, chopped parsley, salt & pepper5 ingredients
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Oysters Daffy, Aphrodisiacoysters, v 8 juice, juice of 2 lemons and zest, worcester and2 Moreoysters, v 8 juice, juice of 2 lemons and zest, worcester, tobasco, pepper vodka5 min, 6 ingredients
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Oyster Saladoysters, cream, white wine vinegar, mustard, celery seed and2 Moreoysters, cream, white wine vinegar, mustard, celery seed, cayenne peper, butter20 min, 7 ingredients
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Oyster Stewoysters, butter, garlic, worcestershire sauce and1 Moreoysters, butter, garlic, worcestershire sauce, half and half20 min, 5 ingredients
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Oyster Stewoysters with their liquid reserved and8 Moreoysters with their liquid reserved, half-and-half or heavy cream increase as needed, butter, dry white wine or sherry, whole onion - medium diced, garlic minced, salt, white pepper ground, mushrooms sliced , optional9 ingredients
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Oyster Dressingoysters chopped, celery chopped, onion chopped, bay leaf and8 Moreoysters chopped, celery chopped, onion chopped, bay leaf, butter, dry bread crumbs about 24 slices, eggs beaten, parsley (or dried) snipped, poultry seasoning, salt, black pepper, bottled clam juice12 ingredients
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Oyster Crackers Mixoyster crackers (16 oz bag/box), vegetable oil, dill weed and2 Moreoyster crackers (16 oz bag/box), vegetable oil, dill weed, garlic salt, hidden valley ranch dressing5 ingredients
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Oyster Cracker Snackoyster crackers, canola oil, ranch salad dressing mix and4 Moreoyster crackers, canola oil, ranch salad dressing mix, dill weed, onion powder, garlic powder, lemon-pepper seasoning5 min, 7 ingredients
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How to Smoke Oysters With Guinness Brinekosher salt, demerara sugar, guinness draught and2 Morekosher salt, demerara sugar, guinness draught, fresh shucked oysters, fresh jalapeno peppers complete with seeds24 hour , 5 ingredients
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