503 is it Recipes

I love bacon and ham, and who doesn tsp love this combined with cheeses...i do not use half-n-half but whole milk...(as if that was going to help with lessoning the calorie count!) lol, Thick slices on bacon diced, Diced (bodacious) baked ham that maybe left over in fridge., Onion diced, Jumbo eggs or 5 large eggs, Three cheeses - i use up whatever is left over before it goes into a downward spiral of unidentifiable cheese - this time i chose brie , parmesan freshly grated, fresh mozzarella cut up and crumbled goat cheeses., Flour, Freshly minced green scallions or chives, Nutmeg in addition to, Shakes of nutmeg, Freshly ground pepper, Salt is really not needed due to the bacon and ham, Olive oil, Pastry shell uncooked and chilled ., Equipment needed, Skillet , 1 working oven at 350 degrees, several bowls, cookie sheet

Whole chickens (can use smaller but the cooking time is different then), Lemon pepper, Fresh sage leaves, finely chopped (must be be fresh, don tsp substitute!), Garlic cloves, pressed, Unsalted butter, softened, Chicken fat ( is better, but use olive oil if you don tsp have it, but not extra virgin) or 2 tbsp olive oil ( is better, but use olive oil if you don tsp have it, but not extra virgin), Salt and black pepper, Parsley, Onions, quartered, Carrots, peeled and cut into 1-inch pieces, Lemon, quartered

Rolled oats, Plain yogurt (fat free is great), Vegetable oil, Brown sugar, Egg, Whole wheat flour, Salt, Baking soda, Baking powder, Blueberries (you name it) or 1 cup apples (you name it) or 1 cup pumpkin (you name it) or 1 cup rhubarb (you name it)

Dried fruit compote with sambuca, This quick compote is a good choice for a winter dinner when you have little time to cook but want to make an impression. you can prepare it ahead (it s better made ahead), then spoon it over store-bought ice cream to create an original and memorable dessert. i also like it with blue cheese at the end of a meal, especially if there s a dessert wine on the table., Dried peaches or nectarines, cut into 1/4-inch-wide strips, Dried pears , cut into 1/4-inch-wide strips, Dried apricots, cut into 1/4-inch-wide strips or quartered, Golden raisins, Dried cherries, Water, Sugar, Cinnamon stick, Lemon zest strips, Fresh lemon juice, Sambuca or other anise liqueur

Cumin seeds, Raw shrimp, peeled and deveined, Fresh green chili, finely chopped (sounds like alot to me, use less if you don tsp want as much heat), Plain nonfat yogurt, Fresh lemon juice, Fresh lemon juice, Ground red pepper (this is indian red pepper and it is extremely hot, reduce amount if you don tsp want as much heat), Salt, Pepper, Garam masala, Garlic cloves, chopped, Hot cooked basmati rice (or rice of your choice)

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

Problems, Dry cookie dough, Solution, Measure accurately. you don tsp want too much flour or too little liquid or shortening., Use room temperature shortening, not chilled or melted ., Use large eggs , the size used for testing most recipes., Use small eggs ., Mix the cookie dough thoroughly. be careful not to undermix., Help! if your dough is too dry , add 1 or 2 tbsp cream or milk., Problem, Dough too soft to shape or roll, Solution, Measure accurately. you don tsp want too little flour or too much liquid or shortening, Use shortening at room temperature, but not melted and do not substitute oil., Use large eggs, not extra large, If it s a refrigerator dough , be sure it is firm enough to handle, then work with small amounts, leaving the rest in the refrigerator, Help! if your dough is too soft, mix in 1 or 2 tbsp flour.

Sugar, Light corn syrup, Water, Salted cashews (pieces are fine, and cheaper!), Butter, Baking soda, You really should have a candy thermometer for this. otherwise, use a cup of ice cold water: when you drop some of the liquid into it and it becomes a spindly piece that cracks, that is the right stage (hardcrack) to stop and spread it out to cool., Have ready a flat sheet pan (like an airbake cookie sheet so no lip is in the way) that is greased well, plus a flat spreader or long flat heat resistant spatula

Real butter , no substitutes, Heavy whipping cream, Garlic powder, Salt and pepper, to taste, Cayenne pepper, Grated not shredded parmesan cheese or 2/3 cup romano cheese, Fettuccine, cooked, Chopped fresh parsley (to garnish ), Cream cheese (this is optional, i add it at the end to thicken it up)

Rogue hazelnut brown nectar ale, Bread flour, Dry yeast, Sugar, Salt, Dried, spent grain (optional), Spent grain can be acquired from you local microbrewery or homebrewer, often free of charge. it is simply the left over husks of the malted barley used in brewing. it is not necessary for this bread to be delicious, but it lends a very nice character and consistency to the final product. note that before using you will need to dry it out over low heat in an oven until all of the moisture is removed.

Lean ground beef, Onion, chopped, Fresh minced garlic, Jalapeno pepper, seeded and finely chopped, optional (add in if you like spicy), Green bell pepper, chopped (optional), Tomato juice (make sure it is a good quality , i use heinz), Thick & chunky salsa (about 1-1/2 cups), Red kidney beans or 1 (15 oz) can pinto beans, drained and rinsed, Diced tomatoes with juice, Tomato soup, undiluted, Chili seasoning mix (packaged or homemade , any amount to taste, you can use half package or all of the package), Shredded cheddar cheese, Chopped onion (optional)

Butter, for greasing dish, Wide egg noodles, Heavy cream (no substitutions. this is a rich dish. go with it. don tsp try to slim it down.), Whole milk (no substitutions), All-purpose flour (original recipe said 2 tsp, but i have used tbsp to get this to set up and thicken), Salt, plus more for pasta water, Fresh ground black pepper, Grated fontina cheese , packed, Grated parmesan cheese , packed, Grated mozzarella cheese , packed, Cooked ham, finely diced (optional), Chopped fresh italian parsley

Sage breakfast sausage, Red potatoes, thinly sliced, White bread (it is best with a fresh, dense bread like pepperidge farms), Cheese whiz (or other nacho cheese sauce), Eggs, Milk, Dry ground mustard, Salt, Pepper, Maple syrup

Chicken drumsticks (you can use any chicken, but it is best made with chicken legs), Onion, Turmeric, Water, Saffron mixed with water, Lemon juice

Did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., What happens when you boil the soup too long the soup ends up losing its color ., I burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, My all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, Need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., In a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., Guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, If you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

There are , sad to say, many parts of america where pudding is a nearly-forgotten dessert. but in the south, where cooking tradition is more valued than cooking trends, pudding still remains a necessary sweet. banana pudding is especially favored in the south, where it is always made with vanilla wafers and served either swirled with meringue or crowned with whipped topping, as in this blue willow recipe., Flour, Sugar, Salt, Eggs, beaten, Milk, Vanilla wafer cookies, Bananas, sliced, Topping (or, if you must, whipped cream!)

Several years ago my sister (jan) and myself where playing with biscotti recipes. we came up with a very easy and simple way to make biscotti ( a semi sweet scone like bisquit), we used about 4 cups bisquick and about 1 cup sugar (use what fits your taste),1 cup chopped pecans and 1 cup chopped dried cranberries. mix the ingredients well (with enough milk to make a thick dough) and put on a non stick baking sheet. form the dough into a half moon shape and bake. let cool, slice and drizzle with an icing made from melted chocolate or powdered sugar, vanilla and milk mixed thick ( imperial icing). we made several kinds and this is the 1 we liked best. i hope you try this easy way, it is good., I found a hard biscotti recipe and you can see it below and it is the real way to make biscotti., We didn tsp cook the biscotti twice , because we liked it baked once. biscotti is baked once whole and then sliced and baked again. it comes out pretty crisp.

My nana used to make this in the summertime and we would eat it while it was still warm; it is 1 of my favorite recipes., Potatoes; peeled, cubed and boiled, Onion, chopped, Stalk of celery, chopped, Butter or margarine, Raisins, chopped, Fresh dill, chopped, Dried rosemary, Mayonnaise, Extra virgin olive oil, Apple cider vinegar, Salt and pepper to taste