4906 hudson valley served inaugural luncheon Recipes

hidden valley original ranch seasoning mix, all-purpose flour, sugar, salt, baking powder, sharp cheddar cheese, small cubed or 3/4 cup shredded sharp cheddar cheese, smaller cubed red and yellow assorted mini sweet peppers, cubed baby carrots (the same size as the peppers), snipped chives (the same size as the peppers and carrots) or 1/4 cup chopped chives (the same size as the peppers and carrots), frozen butter, . keep frozen until you are ready to incorporate all ingredients (cubed into small cubes), cooked bacon bits (i used oscar mayer ready to serve real bacon bits) or 3 oz bits (i used oscar mayer ready to serve real bacon bits), greek yogurt, half-and-half , plus, half-and-half , to brush on top of scones before baking, parmesan cheese

spam lite luncheon meat, cubed (i used regular ), chopped onion, chopped green bell pepper, chopped celery, diced tomatoes (use liquid from tomatoes), low sodium chicken broth (i used regular), dried thyme, hot sauce (recipe read 6 to 8 drops), bay leaf, grain rice, chopped parsley (i left it off)

white vinegar, lemon juice, minced onions or 1 1/2 tsp onion juice, sugar or 1 1/2 tsp splenda substitute, dijon mustard, dry mustard, mayonnaise, regular or 1 cup low fat, chopped fresh parsley, hard-boiled egg, diced, salt, ham , cut into strips, cooked turkey breast , cut into strips, swiss cheese , cut into strips, sweet gherkin, head iceberg lettuce, shredded, pimento stuffed olives

bacon, diced, chopped yellow onion, vegetable oil, cornstarch, mixed with, water, white vinegar, water, sugar, salt and pepper

organic valley european-style cultured butter, organic valley grade a large brown eggs, sea salt, black pepper, paprika, organic valley bacon, cooked and crumbled (optional), spinach leaves, washed and torn, red onion, chopped, red bell pepper, chopped, fresh basil, chopped, organic valley feta cheese

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

hawaiian island surfer, orange sherbet, pineapple juice, coconut cream, blend briefly with half a glassful of crushed ice in a wine goblet. garnish with fruit, and serve with straws., serve in: wine goblet, grenadine cocktail, part grenadine syrup, parts orange juice, parts pineapple juice, combine all ingredients with plenty of ice in a highball glass. stir, and serve., serve in: highball glass, grape flip, cl cold milk, cl red grape juice, egg yolk, raspberry syrup, shake or blend very well , serving ice cold in a burgundy glass. if you wish to garnish, use grapes., serve in: unknown, good morning to you my love, orange, lime, apple, orange juice, apple juice, whipping cream, ice, mix all ingredients in a mixer with ice. serve in a small bowl garnished with strawberries or grapes and a straw., serve in: unknown, golden nest, orange juice, cranberry juice, egg yolk, grenadine syrup, combine the juices , egg and grenadine in a cocktail shaker half-filled with ice cubes, and shake well. strain into an old-fashioned glass almost filled with ice cubes, and serve., serve in: old-fashioned glass, golden glow punch, orange juice concentrate, lemonade concentrate, qt chilled apple juice, qt chilled ginger ale, lemon sherbet, ice, pour the concentrate and the apple juice into the punch bowl. stir the ginger ale into the bowl. spoon in sherbet or add an ice ring. serve immediately., serve in: punch bowl, elephant charger, orange juice, milk, ripe peach, very ripe banana, raspberries, scoops vanilla ice cream, peel and slice the peach , chop the banana; add to a blender. add orange juice, milk, raspberrries and ice cream, and blend well. pour into a collins glass, and serve., serve in: collins glass

ground pork, parmesan cheese, grated, divided, plain breadcrumbs, plain greek yogurt, egg, hidden valley original ranch seasoning mix, divided, hidden valley ranch fiesta dip mix, divided, ground black pepper, sea salt, refrigerated fresh fettuccine, margarine, whipping cream, coarse black pepper, chives, chopped small

bread, butter, luncheon sausage (or can be reffered to as luncheon meat), ketchup

canned sweet potatoes, eggs, vanilla, clover valley sweetened condensed milk, butter melted, brown sugar, clover valley raisins, clover valley mini marshmallow, clover valley pecans, cinnamon, clover valley pancake syrup

hidden valley original ranch dips mix or 1 (1 oz) package hidden valley original ranch dressing mix, pizza dough (i used pillsbury), ground pork, fresh baby spinach, cream cheese, diced fire-roasted tomatoes , with garlic, shallot, chopped, fresh mozzarella cheese, sliced, egg, fresh grated parmesan cheese, ranch dressing, for dipping

sour cream, cream cheese, corn, drained, black beans, drained, ro-tel tomatoes, drained, hidden valley ranch dip, dry packet or 2 1/4 oz hidden valley fiesta ranch dip, shredded cheddar cheese

green pepper, chopped, red bell pepper, chopped, anaheim chile, chopped, flour, sugar, baking powder, salt, cayenne pepper, eggs, whipping cream, butter, melted, cream-style corn, whole kernel corn

shredded lemon peel, unsalted butter, softened, tagliatelle pasta noodles or 8 oz fettuccine, whipping cream, heated, prosciutto , cut into strips, fresh-grated parmesan cheese

olive oil, olive oil (or peanut oil), sea salt, cracked black pepper, thyme (about 2 tbsp.), portabella mushrooms, stems removed, cheddar cheese, muenster cheese, breadcrumbs (panko is best), flour, eggs, potato buns (or hamburger buns), leaves lettuce, tomato, pickle, red onion, mayonnaise, ketchup, molasses, rice vinegar, sea salt

butter, diced onions, grated carrot, minced garlic, flour, concentrated fish stock, chowder fish fillets (such as 2 lbs. cod, 1 lb. monkfish, and 1 lb. cusk), light cream, grated monterey jack cheese, salt, fresh ground black pepper

maine lobsters, sea scallops, shrimp, peeled, cleaned and tail removed , aprox. 2 lbs, black cod, carrot, diced small, celery, diced small, leek, diced small, potato, diced small, kosher salt, white pepper or 1 tsp black pepper, ground nutmeg, heavy cream, dry vermouth (can be made without), puff pastry sheets, cut into 10 5-inch rounds

red potatoes , medium sized, cut into 1-inch dice with skin on, prepared horseradish, whole grain dijon mustard, butter, heavy cream, kosher salt, white pepper, chives, water, micro greens , available in specialty markets, olive oil