2164 kielbasa how kielbasa Recipes

kielbasa (i mixed them, turkey, beef & smoked), chopped cabbage, potatoes, cubed (larger pieces), carrots, sliced, onion chopped, red pepper chopped, garlic minced, paprika, dried chives, caraway seeds, dried basil, & dried thyme, black pepper, chicken broth, white wine

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

kielbasa , rings, kielbasa , rings, kabonosi, double smoked kielbasa , rings, chicken broth (optional), beef broth (optional), water, to cover

butter, potatoes, cut (peeling optional), frozen broccoli florets, yellow onion, polska kielbasa (i only use 1 1/2 packages of hillshire farms ), cream of mushroom soup, cream of mushroom soup

beer, barbecue sauce, brown sugar, dijon mustard, kielbasa (polish) sausage, cut into 1/2 inch pieces

kielbasa sausage , cut into 1/4-inch slices, tomato-based chili sauce (such as heinz), red currant jelly, crushed red pepper flakes, water

condensed cream of mushroom soup, milk, minced garlic, salt, ground black pepper, kielbasa sausage, sliced thin, russet potatoes, peeled and cubed

vegetable or olive oil, onion, cut into 1/2-inch dice, kielbasa sausage, cut into 1/2-inch dice, starchy potatoes (such as idaho), cut into 1/2-inch dice, carrots, cut into 1/2-inch dice, vegetable or olive oil, ketchup, dijon mustard, caraway seeds, chopped fresh parsley, water, salt and freshly ground black pepper

vegetable oil, smoked kielbasa sausage, diced, red potatoes, diced, red bell pepper, sliced, yellow bell pepper, sliced

kielbasa sausage, sliced into 1/2 inch pieces, ketchup, brown sugar, pineapple chunks, undrained

kielbasa, green cabbage , cut into thin strips as if for cole slaw (not grated), grated or julienned carrot, plain yogurt, salt and pepper, chopped green bell pepper or parsley for garnish

kielbasa , cut into 1/2 inch thick slices, beer (the cook gets to drink the rest), brown sugar, cornstarch, cider vinegar, prepared yellow or dijon mustard, prepared horseradish

kielbasa cut slices in half, onion chopped, green bell pepper chopped, instant rice, water, whole tomatoes undrained, beef broth, dried oregano, red kidney beans undrained

kielbasa sausage cut in to rounds, pasta any shape, whole 1 red and 1 green bell pepper seeded & chopped in to larger pieces, whole white or yellow onions skinned and chopped in larger pieces, tomato basil pasta sauce 16 oz or larger, depending on how wet you like the pasta

kielbasa sausage, cut into 1 inch pieces, turkey kielbasa is fine too, whole cranberry sauce, barbecue sauce or to taste

butter, kielbasa (cut in 2 - 3 chunks ), once bottles beer (not light ), onions, thinly sliced, mushrooms, quartered, salt , pepper and marjoram to taste