896 occasion sundaes Recipes

fat free caramel yogurt, frozen banana, frozen strawberries, scoop non-fat vanilla frozen yogurt, chocolate syrup

cook and serve jell-o chocolate pudding and pie filling, sugar, water, butter

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

skinless, boneless smoked bluefish, cream cheese, softened, prepared dijon-style mustard, prepared horseradish

olive oil, garlic, minced, chopped pine nuts, fresh green beans, trimmed and snapped, salt and pepper to taste

cumin, ground coriander, curry powder, white pepper, ground ginger, ground allspice, ground cayenne pepper, seasoned salt, paprika, light brown sugar, dry mustard, ground mace, crushed dried rosemary

whole wheat flour, baking powder, unsalted natural-style peanut butter, skim milk, brown sugar

semi-sweet chocolate baking squares (i prefer the sweet chocolate squares), margarine, egg, beaten slightly, graham cracker crumbs, marshmallow (i use the colored for special occasions), walnuts (or pecans, chopped), maraschino cherry (half if desired)

light roast ground coffee (coarsely ground ), green cardamom pods, water cup water, ground cardamom (optional)

margarine, icing sugar, egg, almond extract, vanilla extract, peppermint extract (you can use mix of mint/ ; i ve used it on occasion and it tastes great!), flour, baking powder, salt

all-purpose flour, granulated sugar, baking powder, milk, butter or 1/3 cup margarine, softened, egg, vanilla extract, real semi-sweet chocolate chips, peanuts, chopped (you may use any nuts you have), whipping cream, powdered sugar, fruit (halved strawberries, cut up fresh pineapple, bananas), strawberry ice cream topping, chocolate chip, if desired (to garnish ) (optional)

banana , split lengthwise, scoops caramel stripe ice cream or french vanilla ice cream, butterscotch or caramel dessert topping, canister whipped cream, cherries

scoops caramel stripe ice cream or french vanilla ice cream, butterscotch or caramel dessert topping, canister whipped cream, cherries

all-purpose flour, granulated sugar, unsweetened cocoa, baking powder, salt, fat-free milk, fat-free fruit puree (such as sunsweet lighter bake), vanilla extract, chopped walnuts, brown sugar, granulated sugar, unsweetened cocoa, boiling water, instant coffee granules

olive oil, onions, sliced thin, garlic cloves, minced, cinnamon, nutmeg, walnuts, finely ground, pomegranate syrup, stock or 2 1/2 cups water, sugar, salt, pepper, saffron (optional), limes , juice of, bone-in poultry , of choice

butter, boneless skinless chicken breasts, sliced mushrooms, minced shallots, salt, pepper, shredded mozzarella cheese

butter or 1 1/2 cups margarine, sugar, all-purpose sifted flour, baking powder, buttermilk, vanilla, lemon juice, eggs