621 kumia figure friendly Recipes

prepared liquid pancake batter, pineapple chunks, peaches, strawberries, kiwi fruit (or banana, if desired), cream cheese, softened

water, sugar, butter, eggs, dried fruit, baking soda, salt, brown sugar, lemon juice, nuts, and a bottle of whisky

butter, white sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, ground nutmeg, sour cream, white sugar, ground cinnamon

red potatoes , do not peel (amount depends on how many are eating i use large reds and figure 1 to two per person), olive oil, salt & pepper (to taste), salt , for boiling water, fresh herbs of choice (thyme, rosemary, garlic), parmesan cheese

prime rib roast (figure approx. 1/2 lb. per person), worcestershire sauce, salt, pepper, white pepper, garlic powder, crushed thyme

onions, cut into 8ths (4 pieces, then half crosswise), carrots, peeled and cut into 4ths (halved lengthwise and crosswise), celery ribs, cut into 4ths (same as above), chicken broth, whole turkey breast , figure on 1 . 25 lb. per person to be sure you have leftovers (buy several similar size breasts if necessary and increase all ingredients accordingly), butter, room temperature (not margarine), poultry seasoning, seasoned salt (lawry s is named due to a quirk of food.com, i use store brand)

malibu coconut rum, light cranberry juice, splash diet lemon-lime soda

garlic, minced, onion (diced small), tomatoes (ground and peeled-i use pastene kitchen ready), tomato paste, water (2 cans for each can tomato paste), sugar, salt and pepper, olive oil, ground beef, seasoned bread crumbs, milk, egg (slightly beaten ), parmesan cheese, grated, onion powder (real onion can be used but my family doesn tsp like finding onions in their meatballs, go figure), garlic, minced, dried basil, pepper, parsley flakes

tenderloin (any size will do, figure 1/2 lb. per person), kosher salt & freshly ground black pepper, olive oil, heavy cream, gorgonzola, crumbles, parmesan cheese, grated, kosher salt, ground pepper, fresh minced parsley

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

condensed milk, light corn syrup, semi-sweet chocolate chips, butter

active dry yeast, warm water , 105 to 115 f., sugar, melted butter, light cream, anise seed, crushed, eggs, room temperature, unbleached all-purpose flour, melted butter , to brush baked kringla

chicken, boiled , deboned, and torn into manageable pieces, smoked sausage, sliced, onion, chopped, sugar (added in to my mom s recipe, she didn tsp remember doing it but it works), bell pepper, chopped, celery, chopped, uncooked rice (white! i don tsp want to figure out the liquid or cooking time difference on brown rice), chicken broth (i used the broth from the boiled chicken), tomato (or 1 can, drained but don tsp drain if you are freezing the recipe), garlic clove, minced (or as the recipe says, 1 large garlic toe), black pepper (fresh ground , or to taste), bay leaf, salt (or to taste)

soybean oil , and olive oil blend, chopped medium onions, minced clams with juice, reserved (figure 1 can per person), cracked black pepper, lemon juice, chicken broth, chicken bouillon granules or chicken soup base, chopped parsley, tabasco sauce (to taste), fettuccine pasta , al dente for 4 people

semi-sweet chocolate chips (divided ), margarine (or butter, divided), water, fat-free sugar-free instant chocolate pudding mix, powdered sugar, sweetened condensed milk, imitation vanilla

scant 10 cups sugar (2 kilos), vinegar (80 g), water, food color paste assorted colors