8502 how wow traditional greek moussaka Recipes

greek yogurt, eggs, separated, splenda sugar substitute , plus 2 tbsp, flour, vanilla, lemon juice (zest if you d like, also), salt, cream of tartar

telegraph cucumber, greek yogurt, lemon juice, garlic cloves, crushed, chopped mint leaves, olive oil, salt

greek lemon chicken and potatoes, broiler chicken or breasts *i use legs and thighs, salt and pepper to taste, oregano, garlic powder, lemon juice, olive oil, lg. potatoes

greek vinaigrette, divided, boneless skinless chicken breast halves (5 oz each), lemon, quartered, sliced oil-packed sun-dried tomatoes, crumbled feta cheese

cucumbers , cut into bite-sized chunks, tomatoes, cut into wedges, sliced red onions, pitted kalamata olives, greek dressing, athenos traditional crumbled feta cheese

chopped cooked chicken breast, green pepper, chopped, red pepper, chopped, chopped seeded cucumber, athenos traditional crumbled feta cheese, sliced black olives, drained, greek vinaigrette dressing, pita breads, cut in half

eggplants, kosher salt, fresh ground black pepper, extra virgin olive oil, onion, chopped, garlic cloves, minced, lemon , sliced in thin circles, fresh oregano leaves, chopped, fresh flat-leaf parsley, chopped, ground lamb, cinnamon stick, tomato paste, whole tomatoes, drained and hand-crushed, feta cheese, crumbled, parmesan cheese, freshly grated, fresh breadcrumb

cucumbers, cut into bite-size chunks, tomatoes, cut into wedges, sliced red onions, pitted kalamata olives, greek dressing, athenos traditional crumbled feta cheese

cooked chicken breast, green pepper, chopped, red pepper, chopped, chopped seeded cucumber, athenos traditional crumbled feta cheese, sliced black olives, drained, greek vinaigrette dressing, pita breads, cut in half

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

greek island dressing, cottage cheese, crumbled feta cheese, milk, grated lemon peel, oregano, freshly ground black pepper

greek vinaigrette dressing, divided, portobello mushrooms, feta cheese, crumbled, fresh spinach , torn, tomatoes, sliced, sliced red onion, kalamatta olives, drained, sliced, pepperoncini peppers, drained

greek yoghurt, honey, buttermilk, juice of 1/2 lemon, salt and pepper to taste, salad, spinach leaves, sliced nectarines, crumbled feta cheese, crushed walnuts

greek dressing, head iceberg lettuce, cut into 4 wedges, crumbled feta cheese, chopped red onion, chopped ripe black olives

traditional pizza dough (recipe below ), extra-virgin olive oil, mozzarella cheese, grated, grilled greek chicken breasts, cut into 1/2-inch pieces (recipe below ), greek mixed salad greens (recipe below and should read greek salad ), tzatziki , sauce (recipe below), feta cheese, crumbled (about 1/4 cup), flat leaf parsley, chopped, active dry yeast, warm water (105 to 110 degrees ), warm water (105 to 110 degrees ), unbleached bread or 1 1/2 cups all-purpose flour, sugar, kosher salt, extra-virgin olive oil, extra-virgin olive oil, boneless skinless chicken breasts, olive oil, greek spice seasoning (good recipes on food.com), english cucumber, peeled and diced 3/8 inch, seeded and diced 3/8 inch roma tomatoes, red onion, chopped, pitted kalamata olive, drained and halved lengthwise, lemon juice, red wine vinegar, sugar, minced garlic, dried oregano leaves, kosher salt, ground black pepper, extra-virgin olive oil, mayonnaise, plain yogurt, sour cream, feta cheese, cucumbers, peeled, seeded, and diced, dried mint

eggplants, kosher salt and freshly ground black pepper, extra-virgin olive oil, onion, chopped, garlic cloves, minced, lemon , sliced in thin circles, handful fresh oregano leaves, chopped, handfuls fresh flat-leaf parsley, chopped, ground lamb, cinnamon stick, tomato paste, whole tomatoes, drained and hand-crushed, feta cheese, crumbled, freshly grated parmesan, fresh bread crumbs