4072 migas serving Recipes

monkey gland cocktail, serve in a chiled glass, gin, fresh orange juice, splash benedictine , absente or pernod, splash grenadine

serves 4 as an appetizer, salmon , cod, sole, or other fish (1/2 lb. to 3/4 lb. or 300 g.), potatoes, oil for frying (peanut, sunflower, coconut, canola, or other vegetable oil), approximately 1 cup flour or 1 1/2 cups bread or cracker crumbs (bread or cracker crumbs make a crispier crust), egg, beaten, paste, fish sauce, red or green chili, sliced (de-seeded if you prefer mild cakes), kaffir lime leaves (dried, fresh, or frozen), snipped into small pieces with scissors (discard stem), spring onions, sliced, coriander leaves and stems, chopped, garlic, minced

hawaiian island surfer, orange sherbet, pineapple juice, coconut cream, blend briefly with half a glassful of crushed ice in a wine goblet. garnish with fruit, and serve with straws., serve in: wine goblet, grenadine cocktail, part grenadine syrup, parts orange juice, parts pineapple juice, combine all ingredients with plenty of ice in a highball glass. stir, and serve., serve in: highball glass, grape flip, cl cold milk, cl red grape juice, egg yolk, raspberry syrup, shake or blend very well , serving ice cold in a burgundy glass. if you wish to garnish, use grapes., serve in: unknown, good morning to you my love, orange, lime, apple, orange juice, apple juice, whipping cream, ice, mix all ingredients in a mixer with ice. serve in a small bowl garnished with strawberries or grapes and a straw., serve in: unknown, golden nest, orange juice, cranberry juice, egg yolk, grenadine syrup, combine the juices , egg and grenadine in a cocktail shaker half-filled with ice cubes, and shake well. strain into an old-fashioned glass almost filled with ice cubes, and serve., serve in: old-fashioned glass, golden glow punch, orange juice concentrate, lemonade concentrate, qt chilled apple juice, qt chilled ginger ale, lemon sherbet, ice, pour the concentrate and the apple juice into the punch bowl. stir the ginger ale into the bowl. spoon in sherbet or add an ice ring. serve immediately., serve in: punch bowl, elephant charger, orange juice, milk, ripe peach, very ripe banana, raspberries, scoops vanilla ice cream, peel and slice the peach , chop the banana; add to a blender. add orange juice, milk, raspberrries and ice cream, and blend well. pour into a collins glass, and serve., serve in: collins glass

chopped pitted brine-cured green olives, chopped drained roasted red bell pepper from jar, extra-virgin olive oil, chopped fresh oregano, extra-virgin olive oil, garlic cloves, pressed, thick slices pain rustique or ciabatta, cut into 3/4-inch cubes (about 4 generous cups), extra-virgin olive oil, sherry wine vinegar, chopped shallots, lightly packed) arugula leaves, lightly packed) torn baby frisee, fleur de sel or coarse kosher salt, extra-virgin olive oil, eggs, very thinly sliced manchego cheese, very thin slices serrano ham or prosciutto

oil, corn tortillas, cut or torn in small pieces, chopped onion, eggs

corn tortillas, canola oil , to fry tortillas, eggs, half-and-half cream, butter, onion, roughly chopped, red bell pepper, roughly chopped, green bell pepper, roughly chopped, tomatoes, roughly chopped, jalapeno, seeded and finely diced (optional), chopped cilantro, grated monterrey jack cheese or 1 cup cotija cheese

flour tortillas (fajita size), crushed tortilla chips, eggs, beaten, tomato, diced small, scallions, chopped small, water, butter (for frying ), shredded cheddar cheese

eggs, milk or 1/4 cup half-and-half, peanut oil, corn tortillas , cut into strips, diced onion, jalapeno peppers, diced, longhorn cheddar cheese or 1 cup monterey jack cheese, salsa, cilantro, salt and pepper

eggs, salsa, olive oil, onion, diced (about 1/3 cup), jalapeno, seeded and minced, corn tortillas, in 1/2-inch pieces, grated cheese (cheddar or monterrey jack), salt and pepper, to taste, salsa (optional, to garnish ), pico de gallo (optional, to garnish ), cheese (optional, to garnish ), sour cream (optional, to garnish ), avocado (optional, to garnish ), cilantro (optional, to garnish ), scallion (optional, to garnish ), tortilla (optional, for serving), beans (optional, for serving)

extra-virgin olive oil, raw mexican chorizo sausage, casings removed, corn tortillas , torn into bite-size pieces, onion, chopped, jalapeno, seeded and chopped, garlic cloves, minced, eggs, lightly beaten, hot sauce, salt, pepper, tomatoes, seeded and diced, ripe hass avocado, diced, lime , juice of, shredded smoked cheddar cheese or 1 cup monterey jack cheese, sour cream

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

serve cup fruit flavored custard style low fat yogurt, granola or grape nuts, cut fruit from in store service deli

streaky bacon, diced small, at least 2 day old bread, chopped parsley, garlic cloves, finely diced, olive oil , to coat the pan

eggs, argentine migas bread (sliced white bread, a couple days old, crusts removed can be used), mayonnaise, very soft roquefort, hot pepper sauce, salt and pepper

eggs, butter, roma tomatoes, avacodo, chopped, bell pepper (green or red), chopped, yellow onion, chopped, cheddar, monterey jack, mushrooms, roughly chopped, bacon, chopped, cilantro, chopped, jalapenos, chopped (optional), salt & pepper, tortillas, hot sauce (optional)

egg, egg whites, corn tortillas, olive oil, salt and pepper

onion, finely chopped, diced red bell pepper, garlic, minced, butter, prepared salsa, eggs, handfulls broken tortilla chips, mexican grated cheese, tortillias

vegetable oil, corn tortillas, onion, chopped, jalapeno, chopped or thinly sliced, garlic, finely chopped, handful of cilantro, tomatoes, seeded and finely chopped, eggsm beaten, hot sauce , or to taste, shredded monterey jack cheese, avocado, diced and sprinkled with fresh lime or lemon juice