96 mens Recipes

butter softened, sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa, salt, milk, baking soda, cream cheese (frosting ), butter (frosting ), vanilla extract (frosting ), lemon juice (frosting ), natural premium adult pac seven (nationalwide vitamins), natural super energy pac two (nationwide vitamins), natural super anti-oxidant energy pac three (nationwide vitamins), natural super womens pac five (nationwide vitamins)

butter, softened, brown sugar, butterscotch pudding mix, egg, flour, baking soda, ground ginger, ground cinnamon, powdered sugar, frozen lemonade concentrate, thawed, water, assorted decorative candies (optional)

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

butter, softened, brown sugar, instant butterscotch pudding mix, egg, king arthur unbleached all-purpose flour, ground ginger, baking soda, ground cinnamon, sugar, milk

all-purpose flour, granulated sugar, butter, softened, molasses, applesauce, egg, ground cinnamon, baking powder, ground ginger, ground nutmeg, baking soda, salt

all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, unsalted butter, at room temperature, light brown sugar, egg, at room temperature, unsulfured molasses, vanilla extract

margarine, sugar, molasses, egg yolk, all-purpose flour, salt, baking powder, baking soda, ground cinnamon, ginger, ground nutmeg

agave silver tequila, cointreau or triple sec (or splash of oj), lime juice, agave syrup, coarse salt and a lime slice for garnish

molasses, brown sugar, baking soda, ground ginger, ground cinnamon, freshly brewed strong coffee, half-and-half, cream, for garnish

cookie dough, butter, softened, brown sugar, instant butterscotch pudding mix, flour, ginger, baking soda, cinnamon, icing, powdered sugar, milk, assorted decorator candies, raisins

cream cheese (softened ), sour cream, chopped green peppers, milk, chopped onions or 3 chopped green onions, buddig beef

powdered sugar, all-natural shortening, rice milk, vanilla, enjoy life gingerbread spice cookie, popsicle sticks

spice cake mix, all-purpose flour, eggs, vegetable oil, dark molasses, ground ginger, assorted decorative candies, raisins , etc

soft brown sugar, golden syrup, treacle, cinnamon, ginger, grated orange , zest of, salted butter, baking soda, plain flour

butter, brown sugar, eggs, sweetened condensed milk, flour (it may be best to use cake ), baking powder, candied fruit, chopped, raisins, icing sugar, hot milk, lime juice

flour, active dry yeast, salt, warm milk, melted butter, cooled, egg, sugar, egg yolk , for brushing the dough

uncooked so men noodles, reduced-sodium chicken broth, reduced-sodium soy sauce, creamy peanut butter, minced fresh ginger, green bell pepper seeded and diced, shrimp peeled and deveined, sesame oil, hot sauce, peanut oil, garlic minced, chopped scallions, dry roasted peanuts coarsely, cilantro leaves for garnish