1056 ina garten hors Recipes

jiffy corn muffin mix, self-rising flour (i think ap would work, too, using the muffin mix), shred sharp cheddar cheese, dill weed (she used quite a bit of fresh, rough chopped), eggs, milk to consistency of cornbread batter (sorry - never measure this...1/4 cup to start) (butter would be good), melted butter

cream cheese, at room temperature, sugar, extra-large egg yolks, at room temperature, ricotta cheese, pure vanilla extract, kosher salt, grated lemon zest (2 lemons), sheets (1 box) frozen puff pastry , defrosted, egg beaten with 1 tbsp water, for egg wash

unsalted butter, semisweet chocolate chips, divided, unsweetened chocolate, extra-large eggs, instant coffee powder, real vanilla extract, sugar, all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts), baking powder, kosher salt, diced walnut pieces

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

cream cheese, at room temperature, sour cream, fresh lemon juice, freshly minced fresh dill, prepared horseradish, drained, kosher salt, fresh ground black pepper, smoked salmon, minced

extra-large eggs, extra-large egg yolks, half-and-half, sugar (you can use splenda in place of the in this recipe with no additional changes), vanilla, stale plain croissants , sliced open, raisins or 1 cup dried cranberries or 1 cup dried apricot

grape tomatoes, halved, yellow bell pepper, seeded and 1/2-inch diced, black beans, rinsed and drained, diced red onion, minced jalapeno peppers, seeded (2 peppers), freshly grated lime zest, freshly squeezed lime juice (2 limes), olive oil, kosher salt, fresh ground black pepper, minced garlic, ground cayenne pepper, ripe hass avocadoes, seeded, peeled, and 1/2-inch diced

olive oil, minced garlic (2 cloves), heavy cream, lemons, kosher salt & freshly ground black pepper, dried fusilli, baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds), freshly grated parmesan cheese, grape tomatoes or 1 pint cherry tomatoes, halved

white cabbage (1/2 small head ), red cabbage (1/2 small head ), carrots, mayonnaise (i recommend hellman s with a squeeze of lemon), dijon mustard, sugar, cider vinegar, celery salt , to taste, celery seeds, kosher salt, fresh ground black pepper

hass avocadoes, lemon juice, freshly squeezed, hot pepper sauce, red onion, small dice, garlic clove, minced, kosher salt, black pepper, freshly ground, tomato, seeded and small dice

walnuts, pignolis, garlic, diced (9 cloves), basil leaves , packed, kosher salt, black pepper, freshly ground, olive oil, parmesan cheese, freshly grated

fennel bulbs, tops removed, potato, olive oil, kosher salt, black pepper, freshly ground, string bean, fresh french, fresh asparagus, ends removed, cut diagonally into 3-inch pieces, fresh parmesan cheese

whole chickens, yellow onion, garlic cloves, vegetable oil, tomato paste (10 oz), cider vinegar, honey, worcestershire sauce, dijon mustard, soy sauce, hoisin sauce, chili powder, ground cumin, crushed red pepper flakes

yellow onions, unsalted butter, vegetable oil, ground cayenne pepper, kosher salt, freshly ground black pepper, cream cheese, at room temperature, sour cream, good mayonnaise

good thick-cut bacon, unsalted butter, diced yukon gold potato, chopped yellow onion, minced jalapeno pepper, extra-large eggs, milk or cream, kosher salt, freshly ground black pepper, chopped scallions, white and green parts, extra-sharp cheddar, diced , plus extra grated cheese, for garnish

butternut squash, cut into 3/4 cubes (try the trader joe s precut stuff - so worth it!), olive oil, salt and pepper, chicken stock, unsalted butter, pancetta (or bacon - i didn tsp have any on hand), diced, shallots, diced, arborio rice, dry white wine, saffron threads, parmesan cheese , preferably parmesano reggiano, fresly grated

carrots, peeled, parsnips, peeled, sweet potato, peeled, butternut squash, peeled and seeded, extra virgin olive oil, kosher salt, freshly ground pepper, chopped flat-leaf parsley

eggplant, peeled and 3/4 inch diced, red bell pepper, 1 inch diced, yellow bell pepper, 1 inch diced, red onion, peeled and 1 inch diced, garlic cloves, minced, olive oil, kosher salt, fresh ground black pepper, orzo pasta or 1/2 lb rice-shaped pasta, fresh lemon juice (2 lemons), olive oil, kosher salt, fresh ground black pepper, scallions, minced (white and green parts ), pignolis, toasted (pine nuts), good feta, 1/2 inch diced (not crumbled ), fresh basil leaves , cut into julienne