16693 rounds side dish sandra semi Recipes

brown gravy mix, brown sugar, cold water, divided, chopped onion, white vinegar, worcestershire sauce, bay leaves, beef top round steak , cut into 3-inch x 1/2-inch strips, salt, pepper, cornstarch, hot cooked egg noodles

beef top round steak, tomato sauce, onion soup mix, canola oil, red wine vinegar, ground oregano, garlic powder, pepper, potatoes (7 to 8 oz each), cornstarch, cold water

king arthur unbleached all-purpose flour, salt, paprika, pepper, boneless beef top round steak, trimmed and cut into thin strips, butter, chopped onion, garlic clove, minced, condensed beef broth, undiluted, ground mustard, chili sauce, sliced fresh mushrooms, sour cream, hot cooked noodles, minced fresh parsley

beef top round steak, onion, chopped, garlic cloves, minced, canola oil, juice, crushed tomatoes, sliced celery, crushed tomatoes, sliced celery, kidney beans, rinsed and drained, green pepper, chopped, bay leaf, chili powder, salt, dried oregano, brown sugar, celery seed , paprika and ground mustard and cumin, cayenne pepper, dried basil

butter (softened ), white sugar, brown sugar (packed), egg, flour, oatmeal, baking soda, salt, semi-sweet chocolate chips (more if you love chocolate)

sugar, marshmallow cream, evaporated milk, butter, semi-sweet chocolate chips

potatoes semi peeled, garlic to taste, salt to taste, chedder cheese, butter, milk

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

vegetable oil, skinless, boneless chicken breast halves, salt and ground black pepper to taste, salt-free seasoning blend, heads broccoli, cut into small florets, sweet onion, chopped, water, margarine (optional), herb and butter-flavored rice side dish (such as knorr & butter rice sides), condensed cream of chicken soup, mayonnaise, shredded cheddar cheese, chopped fresh parsley, salt-free seasoning blend, garlic powder, curry powder, lemon juice, dijon mustard, shredded cheddar cheese

hamburger buns, onion rings (side dish ) (optional), beans (side dish ) (optional), water, apple cider vinegar, tabasco sauce, sugar, pork shoulder , boned, sugar, white vinegar, water, head green cabbage, leaf, peeled and cored, heinz ketchup, apple cider vinegar, salt, sugar, worcestershire sauce, coarse black pepper, chili powder, garlic salt, granulated garlic, vegetable oil

all-purpose flour, paprika, salt, pepper, beef round steak, trimmed and cut into thin strips, butter or 3 tbsp margarine, chopped onion, garlic clove, minced, beef broth, chili sauce, ground mustard, fresh mushrooms, sliced, sour cream, hot cooked egg noodles, minced fresh parsley (optional)

boneless round steak, vegetable oil, water, onion, minced, salt, red wine vinegar, brown sugar, brown gravy mix, worcestershire sauce, ground ginger, hot cooked buttered noodles

potatoes, peeled and cut into 1/2-inch cubes, beef top round steak (1-1/2 lb), condensed cream of mushroom soup, undiluted, water, onion soup mix, pepper and garlic powder to taste

boneless beef round steak (1/2 inch thick ), pepper, onion, thinly sliced, mushroom stems and pieces, drained, no-salt-added tomato sauce, hot cooked noodles

king arthur unbleached all-purpose flour, paprika, boneless beef round steak, cut into 1/2-inch cubes, frozen pearl onions, thawed, canola oil, water, salt, pepper, condensed cream of mushroom soup, undiluted, whole mushrooms, drained, king arthur unbleached all-purpose flour, baking powder, dried minced onion, celery seed, poultry seasoning, salt, rubbed sage, milk, canola oil, soft bread crumbs, butter, melted

smooth peanut butter, bakers white chocolate squares, chopped, smooth peanut butter, bakers semi-sweet chocolate squares, chopped, smooth peanut butter, crushed peanuts, candy foil, muffin or candy pan, sandwich bag

most of my recipes are open to fit your tastes and i usually add some options to make the recipe more to what you like., risotto is a very nice dish than can be use as a complete meal or a side dish. the preparation for risotto requires more simmering than boiling and 1 must be gentle in the cooking process., rice (use what kind you like)( i have made this with several kinds of ), olive oil (and/or butter), chopped onion, rice per person if it is a main dish or 2 oz per person if it is a side dish., canned or homemade chicken broth, white wine ( a good your favorite), saffron ( pinch), parmesan cheese (use your tastes on this ), chopped spinach, chopped porcine mushrooms, chopped asparagus, other vegetables to your taste, i have also used orzo to make a version of this., when buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotto are arborio, vialone nano, and carnaroli. other short-grained rices such as originario will also work. long grained rice such as patna won tsp do, because the grains will stay separate. nor should you use minute rice -- it won tsp absorb the condiments, and again the grains will remain separate.

lemon cake mix, grape juice, champagne extract, fluffy white or lemon frosting, raspberry jam, lemon curd , stirred to loosen, several bunches mini green grapes, powdered sugar, diameter) round cake pan with-3-inch high sides, diameter) round cake pan with 3- inch high sides, diameter) round cake pan with 3-inch high sides, cardboard cake rounds (1 (14-inch), 1 (10-inch) and 1 (6-inch)), diameter plastic dowel rods, parchment paper, champagne extract is available at most specialty baking and cake decorating stores.