16 items Recipes

flour, baking powder, brown sugar, butter, egg, special item (chocolate chip , nuts,raisins,etc...), pie spice, salt

poblano chile, diced, anaheim chile, diced, green pepper, diced, yellow onion, diced, leek, diced, red onion, diced, stalks of celery diced leaves included, oil, butter, divided use for the items above, flour, adobe seasoning, oregano, marjarom, cumin, red pepper flakes, chipotle pepper ground, worchestershire, pepper vinegar (texas pete table sauce), generous tsp of lobster base, white vermouth, bay leaf, stock- i used chicken and because of the lobster base it was fine, ro-tel (mild ) tomatoes with chiles, water if necessary, peeled deveined raw shrimp 35 ct and up, white fish, cut in 1 inch chunks, refrigerated claw meat crab or special crab-forget the lump, clams. juice included

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

sugar (or to taste), ground cardamom, butter, rose water (optional), saffron or 1/2 tsp 1 pinch thread, milk, farina

gruyere, coarsely grated, emmental, coarsely grated, cornstarch, garlic clove, dry white wine ( chardonnay is fine), kirsch (dry cherry brandy), freshly grated nutmeg, freshly ground black pepper, dipping items of your choice, such as bread cubes or apples

gruyere, coarsely grated, emmental, coarsely grated, cornstarch, garlic clove, dry white wine ( chardonnay is fine), kirsch (dry cherry brandy), freshly grated nutmeg, freshly ground pepper, dipping items of your choice, such as bread cubes or apples

butter, sugar, eggs, crushed pinepple, bread (or 6 cups), you can add other items like celery and/or onions

uncooked lean ground beef (with 7% fat), onion, chopped, garlic clove, minced, tomatoes, canned,crushed, tomato sauce canned, salt, dried oregano, dried basil, crushed red pepper flakes , or to taste, part-skim ricotta cheese, part-skim mozzarella cheese, shredded, divided, hodgeson mills whole-wheatlasagna noodles,items, dry , no-cook, shredded parmesan cheese , strong-flavored like romano or parmigiano reggiano

you will need, craft glue such as aylmer s., coloured cardboard ie. bristle board , felt or very stiff fabric and pinking shears if you want to add a little more flare., decorative items such as sequins , glitter, buttons, seasonal ribbon, coloured pipe cleaners, felt, gold or silver spray painted small elbow macaroni or other pasta shapes, cotton puffs, etc., wallet sized photo cut to size if necessary., ribbon or coloured string for hanging.

simply potatoes traditional mashed potatoes, lasagna noodle, shredded cheddar cheese, butter, onion

chicken breasts, cooked and cut into pieces, green onion, sliced thin, almonds, sesame seeds, toasted brown, sugar, cider vinegar, accent seasoning (or msg), poppy seed, salt (i use 1 tsp), pepper, oil

white chocolate , tempered, bittersweet chocolate , tempered, cocoa butter, melted, multi-size connected dome mold, acetate sheets, various items of your choice to use for molding, for example: bubble wrap, stenciled paint roller, heavy textured plastic, sea sponge, plastic box

pie pumpkin, eggs, vegetable oil, sugar, vanilla, cinnamon, nutmeg, flour, baking powder, baking soda, salt, chocolate chips, margarine, marshmallow creme, sugar, salt , dissolved in, warm water, vanilla

pastry shells, phyllo dough, puff-pastry dough, tortillas, wonton skins, breadcrumbs-homemade, grated parmigiano-reggiano, frozen vegetables, flavored butters, nuts and berries, poultry , uncooked--9 months, poultry cooked --4 to 6 months, steaks --6 to 12 months, chops--4 to 6 months, hamburger --3 to 4 months, ham, cooked --1 to 2 months, bacon --1 to 2 months, meat casseroles , cooked--3 months, lean fish--6 months, fatty fish --2 to 3 months, shellfish --3 to 6 months, vegetables --8 to 10 months, fruit pies , unbaked--8 months, fruit--6 months, butter --6 to 9 months, bread , cake and cookies--3 months, soups and stews--2 to 3 months, ice cream and sorbet--2 months