212 samosas hors Recipes

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

ground beef, eggs, breadcrumbs, italian dressing (garlic), salt, minced onion, chopped green pepper, butter, tomato soup, brown sugar, vinegar, mustard, worcestershire sauce

all-purpose flour, nigella seeds (also called kalonji or black onion seeds), salt, vegetable oil, plus 3 to 4 cups for frying, potatoes (about 2 lb), peeled, green onions (white and green parts), chopped, fresh green chiles , such as jalapenos, seeded and minced (optional), fresh cilantro, chopped, whole cumin seeds, ground cumin, chile powder, salt, plain yogurt for serving

all-purpose flour, salt, melted butter or 4 tbsp ghee, cold water, potatoes, peeled, vegetable oil, mustard seeds (yellow or black ), onions, finely chopped, fresh ginger, chopped, fennel seeds, ground cumin, ground coriander, turmeric, frozen green pea , defrosted, salt, water, garam masala, ground cayenne pepper

potatoes, cooked and mashed, minced onion, garlic cloves, crushed, grated fresh gingerroot, mustard seeds (i use dry mustard), ground coriander, diced carrot , cooked till just tender, cooked green peas, cayenne pepper, salt, lemon , juice of, butter, flour, salt, melted butter, yogurt, water

all-purpose flour, unsalted butter, cut into small pieces, salt, ice water, egg, water, cooked cubed potatoes , 1/2 inch, olive oil or 4 tbsp vegetable oil, onions, chopped, fresh ginger, chopped, garlic cloves, minced, ground cumin, ground coriander, madras curry powder, turmeric, salt and pepper, to taste, crushed red pepper flakes or 1 tbsp sambal oelek, cilantro, chopped, fresh lemon juice, frozen peas

yukon gold potatoes or 2 lbs baking potatoes, peeled and halved, evaporated milk, hot, vegetable oil or 1 tsp canola oil, onion, chopped, garlic cloves, chopped, jalapeno, finely chopped, chopped fresh ginger, curry paste or 1 tsp curry powder, peas, salt, egg, beaten, all-purpose flour, breadcrumbs, vegetable oil or 2 tbsp canola oil

potatoes, peeled and cut into dice, carrot, finely chopped, onion, finely chopped, frozen green peas, thawed, ground cumin, ground coriander, chili powder, ground turmeric , rounded, garlic clove, pureed, fresh cilantro, chopped (or mint), table salt, black pepper, freshly ground, sheets phyllo dough, thawed

ground beef (or a combination of beef and lamb), olive oil, onion, minced, garlic, mashed, salt and pepper, lemon juice, water, garam masala, mint leaves, cumin, pine nuts, wonton wrapper (the amount varies depending on how full you fill your samosas, but about 25), oil (for frying )

boiled chickpeas, onion, chopped fine, tomato, chopped, salt, red chile, chopped, coriander powder, garlic, fresh ginger, grated, garam masala, vegetable oil

olive oil, onions, chopped, ginger (fresh ), curry powder, potatoes, peeled & cut into 1-inch pieces, chicken stock (or veggie), broccoli florets or 1 cup cauliflower, florets, lemon , juice of, frozen peas

egg roll wrap, lamb or 1 lb hamburger, potatoes, cilantro, onion, chopped, curry powder, cinnamon, salt

ground beef (or you can use boca burgers to make this vegetarian), onion, finely chopped, chopped red bell pepper, chopped green bell pepper, picante sauce (or salsa), crushed potato chip, taco seasoning, shredded cheddar cheese, garlic powder (or 1 clove minced ), empanada wrappers (or samosa or won ton, about 50 sheets or wrappers), egg, beaten, oil (for frying )

loaves sandwich bread, blue cheese, crumbled, cream cheese, softened, eggs, fresh asparagus spears or 2 (10 oz) packages frozen asparagus spears, unsalted butter, melted

cheddar cheese, grated, yeast, vegetable shortening, swiss cheese, grated, rolled oats, toasted

cocktail franks, maraschino cherry, pineapple chunk, cheddar cheese, in chunks, mozzarella cheese, in chunks, olive, tomatoes, toothpick

dom perignon inventor of champagne and sparkling wine,born 1639,died 1715,by experimenting discovered a great secret, bread or cracker,lightly buttered, cover with about 1/16 slice of sharp cheese, sprinkle heavily with celery salt, celery salt does something to the cheese that noting else can.

mashed potatoes , preferably chunky & plain, cooked peas, turmeric, red chili powder, coriander seed, coarsely pounded, cumin seeds or 1/2 tsp cumin powder, fennel seed, grated ginger, garam masala powder, lemon juice (depending on your taste), cilantro, finely chopped, salt, oil