794 ramelda d Recipes
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nori (seaweed) sheet, dark sesame oil, divided and11 Morenori (seaweed) sheet, dark sesame oil, divided, vegetable oil, minced peeled fresh ginger, garlic cloves, minced, skinless, boneless chicken breast , cut into bite-sized pieces, water, low-sodium soy sauce, fat-free , less-sodium chicken broth, frozen sliced rice cakes (rice ovaletts), egg, lightly beaten, sliced green onions, sesame seeds, toasted13 ingredients
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unbleached all-purpose flour (d ) and11 Moreunbleached all-purpose flour (d ), old-fashioned rolled oats (d ), baking soda (d ), cinnamon (d ), salt (d ), egg (w), melted unsalted butter (1 stick) (w), vanilla extract, light brown sugar (w), sugar (w), zest of 1 large orange (w), semi-sweet chocolate chips (w)15 min, 12 ingredients
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baked beans, kidney beans (rinsed and drained ) and11 Morebaked beans, kidney beans (rinsed and drained ), pinto beans (r&d), chickpeas (r&d), black-eyed peas (r&d), great northern beans (r&d), bulk pork sausage, onion, chopped, green pepper, chopped, dry mustard, brown sugar, catsup, barbecue sauce31 min, 13 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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D.l. Jardine's Fajita Marinadeworcestershire sauce, light soy sauce, water and6 Moreworcestershire sauce, light soy sauce, water, white vinegar, lime juice, garlic powder, black pepper, cumin, oregano10 min, 9 ingredients
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D'Abriginiolive oil, veal, cut into 1-inch squares and15 Moreolive oil, veal, cut into 1-inch squares, pork, cut into 1-inch squares, lamb, cut into 1-inch squares, rosemary leaves, oregano, dry basil, dry fennel, powdered cumin, red pepper flakes, diced tomatoes, red wine, brandy, orange juice, lemon (juice and peel), salt and pepper, fennel2 hour 25 min, 17 ingredients
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D'agnello Scottadito: Burn Your Fingers Lambextra-virgin olive oil, dry white wine , plus 1/4 cup and12 Moreextra-virgin olive oil, dry white wine , plus 1/4 cup, juniper berries, crushed, peppercorns, crushed, garlic, minced, fresh bay leaf , torn into small pieces, lemons, cut into wedges, baby lamb chops, salt and freshly ground black pepper, bacon , cut into 1/2-inch strips, shallot, minced, cooked cranberry beans, chicken stock, unsalted butter35 min, 14 ingredients
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D O Camp Cabbage Stewsmoked sausage, sliced, head cabbage, cut up and4 Moresmoked sausage, sliced, head cabbage, cut up, onion, chopped, diced tomatoes (with liquid ), tomaot can filled with water, salt and pepper - to taste1 hour 30 min, 6 ingredients
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Cleveland White Chilicumin seed, olive oil, onions, diced and13 Morecumin seed, olive oil, onions, diced, garlic cloves, minced, turkey breast, diced (can use chicken), oregano, ground cumin, chili powder , shite, ground thyme, jalapenos, seeded and diced, chicken broth, garbanzo beans, drained and rinsed (d & r), water, great northern beans, d & r, white hominy, d & r (or white corn), lime juice1 hour 25 min, 16 ingredients
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Vegan Fudge (Dairy/Casein-Free, Gluten-Free)unsweetened cocoa powder, icing sugar and4 Moreunsweetened cocoa powder, icing sugar, almond milk (i use unsweetened almond breeze, or other non-dairy choice), dairy-free margarine (i use earth balance), hazelnut extract (choose whatever taste you d like) or 1 tsp vanilla extract (choose whatever taste you d like) or 1 tsp mint extract (choose whatever taste you d like), chocolate chips (i use enjoy life)24 hour 10 min, 6 ingredients
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Wild Rice and Ham Chowderwater (a), wild rice (a) and14 Morewater (a), wild rice (a), butter (b) or 1/4 cup margarine (b), chopped onion (b), garlic cloves, minced (b), flour (b), water (b), chicken bouillon cubes (b), peeled cubed potatoes (cup), chopped carrot (cup), thyme (cup), nutmeg (cup(), salt and pepper (cup), whole kernel corn, undrained (d ), half-and-half (or milk, d), ham bone (d )1 hour 15 min, 16 ingredients
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Quiche Rôtie D'aubergine, De Tomate Et D'olivepastry crust (9-inch), globe eggplant, olive oil and12 Morepastry crust (9-inch), globe eggplant, olive oil, onion, chopped, garlic clove, finely minced, fresh plum tomatoes, peeled diced, drained, black olives, sliced, dried oregano, crumbled, fresh basil , julienned, eggs, light cream or 1 1/2 cups milk, parmesan cheese, grated, paprika, salt, white pepper16 min, 15 ingredients
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