4455 make ahead hors d oeuvres Recipes

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, any flavor fruit jam, egg white

make ahead cookie mix, brown sugar, shortening, peanut butter, vanilla extract, egg

make ahead cookie mix, brown sugar, butter, vanilla extract, egg, semisweet chocolate chips, chopped walnuts

make ahead cookie mix, brown sugar, white sugar, butter, vanilla extract, chopped walnuts, egg, sugar for decoration

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, eggs, breadcrumbs, italian dressing (garlic), salt, minced onion, chopped green pepper, butter, tomato soup, brown sugar, vinegar, mustard, worcestershire sauce

mayonnaise, shredded cheddar cheese, green onions, chopped, salt, garlic salt, ground black pepper, english muffin, split

cheddar cheese, grated, mayonnaise , not miracle whip, black olives, finely chopped, onions, finely chopped, rye bread (party cocktail or sandwich slices)

day-old white bread , unsliced, sharp cheddar cheese, cream cheese, butter, egg whites , stiffly beaten

diced roasted red pepper (from the jar is okay), diced pitted kalamata olive (or green olives), grated pecorino romano cheese (or parmesan), scallions, diced, extra virgin olive oil, salt, fresh ground black pepper, white button mushrooms, cleaned and stemmed, chopped fresh basil leaf

butter, onion, chopped, garlic, minced, white wine, shrimp , devained, tail removed and cooked, milk, cream cheese, cubed, swiss cheese, shredded, parmesan cheese, shredded, dried oregano, red pepper flakes (optional), pepper, fresh lime

vegetable oil, red bell peppers, minced, green onion, minced, chicken breasts, cooked and diced, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, jalapeno pepper , seeds removed and minced, fresh cilantro, minced, chili powder, tabasco sauce, mexican blend cheese, shredded, salt, white corn chips , e.g.tostitos scoops

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

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

pimento stuffed olives, cooked deli ham, light cream cheese, toothpick

frozen chopped spinach, thawed and squeezed dry, cornbread stuffing mix, grated swiss cheese, butter, onion, finely chopped, eggs, garlic salt, nutmeg

kraft olde english cheese spread, margarine, softened, but not melted, drops hot pepper sauce, garlic powder, english muffins, split