22762 how roll hawaiian roll Recipes

ground pork (not sausage), cole slaw mix, garlic, minced, bean sprouts (i think this would be about 4oz or so), green onions, sliced (depending on size of each onion, soy sauce (unless you are in the south and can get dale s, then get that ;), chinese 5 spice blend, red pepper flakes or hot sauce, sesame oil (optional, but it s a huge flavor boost---a couple tsp sesame seeds can be toasted and subbed, too), salt and fresh ground pepper(more to taste, please taste the filling before assembling the egg rolls...add seasonings as desired and for taste), egg roll wrappers (15-20), peanut oil for frying

hawaiian sweet rolls, halved, bacon , cooked crisp, a large tomato, quartered, lettuce leaves , torn, honey mustard (a tangy works well here imo)

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

pineapple juice, egg, milk, butter, mccormick coconut extract, ground ginger, salt, sugar, potato flakes, flour, active dry yeast, butter , for brushing on roll tops

fresh spinach leaves , julienned, ground ginger, vegetable oil, cooked ham , coarsley ground (2 cups), water chestnuts, chopped, undrained crushed pineapple, chopped green onions, soy sauce, egg roll wraps, vegetable oil (for frying ), sweet and sour sauce

hawaiian sweet rolls, honey ham off the bone (the kind you get at the deli) sliced thin, baby swiss cheese, sliced thin, margarine, poppy seeds, prepared mustard, onion flakes, worcestershire sauce

fresh spinach leaves , julienned, ground ginger, olive oil, fully cooked ham, coarsely ground (about 2 cups), water chestnuts, chopped, crushed pineapple, undrained, chopped green onions, soy sauce, egg roll wrappers, canola oil for frying, sweet-and-sour sauce

lean ground beef, egg, lipton onion soup mix, a-1 steak sauce, broccoli florets (depends how much you like) or 1 -2 frozen broccoli, but you must defrost first, grated cheddar cheese

ground beef, garlic, minced, yellow onion, minced, shredded monterey jack cheese, barbeque sauce, bacon, cheddar cheese, sliced, butter, kaiser rolls, split, pineapple slices, french-fried onions

pineapple chunks, drained, honey, boneless skinless chicken breasts, crescent rolls (may use reduced fat), laughing cow cheese (i use light ), deli ham, thinly sliced , then julienned, kosher salt & fresh ground pepper, to taste

minced cooked chicken meat, minced celery, mayonnaise, salt (or to taste), white pepper (or to taste), chopped pecans, well drained pineapple rings, crusty rolls, grated mild cheddar cheese

scoops vanilla ice cream, crushed pineapple, flaked coconut (enough to roll the scoops of ice cream in, the amount may vary), cream

beaten egg, fine seasoned dry bread crumb, chopped water chestnuts, ground ginger, salt, pepper, ground chicken, sweet and sour sauce, pineapple rings, rolls, split and toasted, shredded spinach (optional)

vegetable oil, plus more for brushing, ketchup, soy sauce or teriyaki sauce, apple cider vinegar, honey, skinless, boneless chicken breasts , cut into 1 1/4-inch pieces, water chestnuts, drained and rinsed (optional), chopped pineapple (about 3/4 pineapple), red or orange bell pepper, cut into chunks, kosher salt and freshly ground pepper, hawaiian sweet rolls

butter or 1/2 cup margarine, mushroom, coarsely chopped, onion, chopped, celery, chopped with leaves, oyster, cut in halves (reserve liquor), bread cubes (use kings hawaiian bread for a sweet stuffing), parsley, chopped, salt, pepper, poultry seasoning, eggs, beaten

eggs, milk, vanilla, salt, coconut syrup, unsweetened coconut milk, sweetened shredded coconut, brown sugar

quick-cooking rolled oats, salt, baking powder, brown sugar, lightly packed, all-purpose flour, margarine or 1 cup butter, cornstarch, granulated sugar, egg, beaten, chopped fresh rhubarb or 3 cups frozen rhubarb, canned crushed pineapple, drained, cinnamon

rolled oats, brown sugar, wheat germ, shredded coconut (about 1 cup), raw macadamia nuts (8 oz), sunflower seeds, pumpkin seeds, canola oil, honey (depending on your sweet tooth), vanilla extract, dried pineapple, chopped into small pieces