186094 pimento cheese hors d oeuvres Recipes
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vegetable oil, red bell peppers, minced and12 Morevegetable 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 scoops40 min, 14 ingredients
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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
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Cucumber Shrimp Hors D'oeuvresburpless cucumbers or 3 english cucumbers, shrimp meat and5 Moreburpless cucumbers or 3 english cucumbers, shrimp meat, minced red onion, cream cheese, sour cream, dill weed, minced roasted garlic10 min, 7 ingredients
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Pepperoni Pie Hors D'oeuvresall-purpose flour, milk, eggs, muenster cheese, cubed and5 Moreall-purpose flour, milk, eggs, muenster cheese, cubed, sliced pepperoni, chopped, dried oregano, pepper, chopped fresh parsley, pizza or marinara sauce9 ingredients
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Bulgarian Cheese and Tomato Salad or Hors D' Oeuvresbulgarian cheese (in israel this is sold in a cube covere... and4 Morebulgarian cheese (in israel this is sold in a cube covered in water and is very firm), tomatoes, washed and halved, leaves fresh basil, chopped, fresh ground black pepper, olive oil10 min, 5 ingredients
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Doug's Dried Beef Hot Hors D'oeuvredried beef, chopped, black olives, sliced, mayonnaise and4 Moredried beef, chopped, black olives, sliced, mayonnaise, cream cheese, softened, swiss cheese, shredded, dried parsley, black pepper25 min, 7 ingredients
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Salmon Cream Cheese Nut Hors D'oeuvres Rollred salmon (or use half red and pink salmon) and10 Morered salmon (or use half red and pink salmon), cream cheese, softened, green onion , finally chopped, liquid smoke, prepared horseradish, lemon juice, seasoning salt (or to taste, or use white salt), black pepper, dried dill (or to taste), fresh finely chopped parsley (or to taste), chopped walnuts, divided (you might use a bit less!)3 hour , 11 ingredients
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Asparagus Spears-Appetizer/Hors D'oeuvresasparagus spears, bacon, white bread and2 Moreasparagus spears, bacon, white bread, sharp cheddar cheese , thin and narrow slices, butter1 hour 35 min, 5 ingredients
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Uruguay Torta Pascualina Egg and Spinach Hors D'oeuvresphyllo pastry, butter, melted, grated parmesan cheese and7 Morephyllo pastry, butter, melted, grated parmesan cheese, cooked spinach, squeezed dry, salt, fresh ground black pepper, nutmeg, cream, flour, hard-boiled eggs, sliced50 min, 10 ingredients
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Phyllo Cups With Caramelized Onion Hors D'oeuvresunsalted butter or 2 tbsp unsalted margarine and8 Moreunsalted butter or 2 tbsp unsalted margarine, coarsely chopped onions, chopped fresh button mushroom, chopped roasted red pepper, chopped black olives, salt, phyllo cups, thawed according to package directions (15 shells each), unsalted butter (probably less) or 1/3 cup unsalted margarine (probably less), soft spreadable cheese with garlic and herbs (probably less)50 min, 9 ingredients
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Zucchini Hors D'oeuvres (Side Dish)parmesan cheese, zucchini, cubed, onion, chopped and4 Moreparmesan cheese, zucchini, cubed, onion, chopped, garlic cloves, mashed, parsley, chopped, eggs, slightly beaten, oil40 min, 7 ingredients
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