1125 madere d madeira Recipes
-
how to estimate food quantities and48 Morehow 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 market30 min, 49 ingredients
-
-
coarse kosher salt, freshly ground black pepper and7 Morecoarse kosher salt, freshly ground black pepper, ground allspice, new york strip roast, fat trimmed to 1/4 inch, canola oil, shallots, minced, high-quality madeira, low-salt chicken broth, unsalted butter, cut into 1/2-inch cubes and frozen9 ingredients
-
-
butter, sliced shallots (about 4 large), all purpose flour and9 Morebutter, sliced shallots (about 4 large), all purpose flour, madeira, degreased braising liquid from red wine brasato with glazed root vegetables, cubes beef reserved from red wine brasato with glazed root vegetables, glazed vegetables reserved from red wine brasato with glazed root vegetables, parsnips, peeled , quartered lengthwise, woody core cut away, russet potatoes, peeled, cut into 1-inch cubes, butter, room temperature, heavy whipping cream, room temperature, coarsely shredded gruyere cheese (about 3 oz), divided12 ingredients
-
olive oil and9 Moreolive oil, fresh sage leaves, thinly sliced , plus 1 tsp chopped sage, chopped red onion, garlic clove, minced, chicken or turkey livers, finely chopped, madeira, coarse kosher salt, freshly ground black pepper, baguette slices, toasted, whole sage leaves (optional)10 ingredients
-
whole-grain dijon mustard, golden brown sugar and8 Morewhole-grain dijon mustard, golden brown sugar, dried marjoram, minced garlic, frozen orange juice concentrate, thawed, ground black pepper, fully cooked bone-in ham (shank or butt end), madeira, orange juice, chopped fresh marjoram or 2 tsp dried10 ingredients
-
chicken broth, wild rice, dried shiitake mushrooms, water and9 Morechicken broth, wild rice, dried shiitake mushrooms, water, butter, onion, chopped, garlic cloves, chopped, dried rosemary, crumbled, dried thyme, crumbled, russet potato, peeled, diced, beef stock or canned beef broth, milk, madeira13 ingredients
-
Spanish Crusted Roast Pork Tenderloinolive oil, divided, garlic cloves, minced and6 Moreolive oil, divided, garlic cloves, minced, panko (japanese bread crumbs), sliced almonds, toasted, cooled , and coarsely ground in a food processor, chopped rosemary, pimenton (smoked paprika), divided, madeira, pork tenderloins45 min, 8 ingredients
-
Mushroom and Gruyère Bread Puddingnonstick vegetable oil spray, olive oil and13 Morenonstick vegetable oil spray, olive oil, assorted fresh mushrooms (such as crimini, button, and stemmed shiitake), thinly sliced, chopped onion, dried porcini mushrooms,* broken into pieces, chopped fresh tarragon, garlic cloves, minced, madeira, whole milk, eggs, salt, ground black pepper, white bread, crusts trimmed, grated gruyere cheese, freshly grated parmesan cheese15 ingredients
-
Chicken Scallopine with Hazelnut-cream sauceskinless boneless chicken breast halves, butter and5 Moreskinless boneless chicken breast halves, butter, canola oil, shallot, minced (about 1/4 cup), madeira, heavy whipping cream, hazelnuts, toasted , husked, chopped (about 1 1/4 oz)7 ingredients
-
Creamed Chicken on Whole Grain Wafflesskinless boneless chicken breast halves, cut into 1/2-inc... and7 Moreskinless boneless chicken breast halves, cut into 1/2-inch cubes, butter, all purpose flour, canned low-salt chicken broth, whipping cream, chopped fresh tarragon or 1 tsp dried, madeira or dry sherry, frozen whole grain waffles, toasted8 ingredients
-
Warm Artichoke and Chicken Liver Saladbacon slices, chopped, chopped shallots and8 Morebacon slices, chopped, chopped shallots, chicken stock or canned low-salt chicken broth, madeira, balsamic vinegar, olive oil, chopped fresh tarragon, frozen artichoke hearts, thawed, chicken livers, cut into 2 pieces10 ingredients
-
Sausage-Wrapped Lamb Chops with Tapanade Butterrib rack of lamb , frenched, trimmed of all fat, cut into... and14 Morerib rack of lamb , frenched, trimmed of all fat, cut into 4 double chops, olive oil, butter, chopped shallots, garlic cloves, minced, ground cumin, ground lamb, ground pork, egg, salt, ground black pepper, brandy, madeira, nonstick vegetable oil spray, tapenade butter15 ingredients
-
Italian Sausage and Wild Mushroom Risottoolive oil and12 Moreolive oil, italian sweet sausage, casings removed, crumbled into 1/2-inch pieces, portobello mushrooms, stemmed , dark gills scraped out, caps diced, fresh shiitake mushrooms, stemmed, diced, chopped fresh thyme, chopped fresh oregano, madeira, chicken stock or canned low-salt chicken broth, butter, onion, chopped, garlic cloves, minced, arborio rice or other medium-grain rice (about 13 oz), freshly grated asiago cheese13 ingredients
-
Brandied Giblet Gravygiblets from 1 (18- to 20-lb) turkey, unsalted butter and7 Moregiblets from 1 (18- to 20-lb) turkey, unsalted butter, shallot, minced, cognac (or more ), pan juices from 1 18- to 20- lb turkey, madeira (or more ), all purpose flour, poultry stock, salt and freshly ground pepper9 ingredients
-
Maple-Glazed Turkey with Dijon Gravypure maple syrup, chopped fresh marjoram and16 Morepure maple syrup, chopped fresh marjoram, coriander seeds , coarsely cracked in resealable plastic bag, grated lemon peel, cracked black pepper, unsalted butter, room temperature, turkey ; neck, gizzard, and heart reserved, chopped onions, chopped celery with leaves, sliced peeled parsnips (about 5 medium), canned low-salt chicken broth, canned low-salt chicken broth, unsalted butter, all purpose flour, bay leaf, madeira, dijon mustard, chopped fresh marjoram18 ingredients
Related searches:
- mader
- mader hungarian goulash
- mader reuben
- mader reuben rolls
- mader bratwurst and knockwurst herb butter rye toast points
- mader eggnog torte
- madeira cake
- madeira fingers
- madeira sauce
- madeira wine
- chicken madeira
- rigatoni d
- cheesecake factory chicken madeira
- madeira wine sauce
- lemony shrimp scampi pasta
- mushroom madeira sauce
- madeira cream sauce
- goat cheese hors d oeuvres
- chicken madeira sauce