259 johnny hors oeuvres Recipes

reduced-fat cream cheese, blue cheese, crumbled, green onions, diced, jalapeno pepper, seeded and diced small, roasted red pepper, diced small, black pepper , to taste, garlic powder , to taste, flour tortillas (low-carb), lean bacon (or turkey bacon)

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

ground beef, dried bread crumbs, chopped, peeled apple, egg, onion salt, vegetable oil, water, brown sugar, dry brown gravy mix

self-rising flour, baking soda, salt, white sugar, shortening, butter, softened, buttermilk, all-purpose flour, butter, melted

cornmeal, milk, shortening, white sugar, cake flour, baking powder, salt, egg, milk

dry egg noodles, ground beef, onion, chopped, celery, chopped, green bell pepper, chopped, garlic, minced, sliced mushrooms, drained, condensed tomato soup, condensed cream of mushroom soup, shredded cheddar cheese, shredded mozzarella cheese, salt and pepper to taste

wide egg noodles, lean ground beef, onion, chopped, sliced mushrooms, garlic salt, ground black pepper to taste, white sugar, worcestershire sauce, tomato sauce, sharp cheddar cheese, shredded

pasta, lean ground beef, chopped onion, chopped celery, salt and ground black pepper to taste, condensed tomato soup, tomato sauce, water, shredded sharp cheddar cheese

lean ground beef, onions, chopped, green bell pepper, chopped, fresh mushrooms, sliced, chopped celery, crushed tomatoes, kidney beans, wide egg noodles, shredded cheddar cheese

lean ground beef, ground pork, butter, onion, chopped, chopped green bell pepper, chopped celery, stewed tomatoes, with liquid, kidney beans, salt, macaroni, grated parmesan cheese

garlic powder, ground black pepper, salt, mustard powder, chili powder, ground cumin, brown sugar, ground paprika, dried oregano

skinless chicken breast half, per person, pounded flat (more if desired), butter , per breast (amount is approximate), seasoning, to taste (i use johnny s pork and chicken seasoning)

grapeseed oil, garlic cloves, sliced, goat or thai bird peppers, stemmed and chopped, red onions, minced, lobsters, heads removed, and cut with shell on , at the joints into about 6 pieces, the claws cut in half diagonally, mangos, peeled and cut into 1/2 inch dice, green peas, kale, washed and sliced , may substitute any bitter greens, rum, fish stock, butter, salt and pepper, johnny cakes , recipe follows, butter, softened, unsweetened coconut flakes, lime, juiced, salt, sugar, bahaman biscuits , buttermilk or baking powder biscuits can be substituted

cocktail franks, maraschino cherry, pineapple chunk, cheddar cheese, in chunks, mozzarella cheese, in chunks, olive, tomatoes, toothpick

loaves sandwich bread, blue cheese, crumbled, cream cheese, softened, eggs, fresh asparagus spears or 2 (10 oz) packages frozen asparagus spears, unsalted butter, melted

cheddar cheese, grated, yeast, vegetable shortening, swiss cheese, grated, rolled oats, toasted

dom perignon inventor of champagne and sparkling wine,born 1639,died 1715,by experimenting discovered a great secret, bread or cracker,lightly buttered, cover with about 1/16 slice of sharp cheese, sprinkle heavily with celery salt, celery salt does something to the cheese that noting else can.

milk chocolate (preferably valrhona jivara 40% cacao), chopped, cocoa puffs, milk, juniper berries , crushed in a mortar or coarsely ground in a spice grinder, bittersweet chocolate (preferably valrhona araguani 72% cacao), finely chopped, heavy cream, devon cream (available at gourmet markets and specialty stores), milk , plus additional if needed