9720 ups hors doeuvres Recipes

  • 7-up Jello
    up soda (or lemon-lime soda), marshmallows and
    6 More
    up soda (or lemon-lime soda), marshmallows, lime jell-o gelatin, cream cheese, softened, crushed pineapple, cool whip, brand topping, mayonnaise, chopped walnuts
    2 hour 30 min, 8 ingredients
  • 7-Up Party Salad
    up soda, pineapple chunks, undrained and
    6 More
    up soda, pineapple chunks, undrained, lime gelatin or 3 oz peach gelatin, chopped pecans, heavy cream , whipped, miracle whip, cream cheese, at room temperature, marshmallow
    6 hour 30 min, 8 ingredients
  • Duck Camp Hors Doeuvres
    duck camp hors d'oeuvres, flour and
    8 More
    duck camp hors d oeuvres, flour, salt , pepper, garlic powder, cayenne, paprika, onion powder, garlic powder, cumin, bacon, diced, onion, chopped, brown sugar, olive oil, margarine, bourbon (optional), stock (made from the meat)
    10 ingredients
  • How Many Hors Douevresperson
    how to estimate food quantities and
    48 More
    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
    30 min, 49 ingredients
  • Classic 7-Up Pound Cake
    butter, softened, shortening (crisco is good ) and
    7 More
    butter, softened, shortening (crisco is good ), sugar, divided, all-purpose flour, ups 7-up, soda divided, almond extract, vanilla, salt, eggs
    16 min, 9 ingredients
  • 7 Up Cake
    butter, soft, sugar, eggs, flour, lemon extract and
    1 More
    butter, soft, sugar, eggs, flour, lemon extract, up 7-up soda
    11 min, 6 ingredients
  • 7-UP Chocolate Chip Pound Cake
    softened butter, sugar, vanilla, eggs, all-purpose flour and
    3 More
    softened butter, sugar, vanilla, eggs, all-purpose flour, cocoa, up 7-up soda, semi-sweet chocolate chips
    1 hour 5 min, 8 ingredients
  • 7-Up Pound Cake
    butter, vegetable shortening, sugar (see note ), eggs and
    4 More
    butter, vegetable shortening, sugar (see note ), eggs, all-purpose flour, up 7-up soda, lemon extract or 1 tsp vanilla extract, butter flavor extract
    16 min, 8 ingredients
  • Cheese And Sausage Topped Party Rye Hors Doeuvres Cheese And Sausage Topped Party Rye Hors Doeuvres
    ground beef, sweet sausage, velveeta cheese, cut up and
    4 More
    ground beef, sweet sausage, velveeta cheese, cut up, worchestershire sauce, oregano, garlic salt, loaves of party rye bread
    7 ingredients
  • Hors  Doeuvre Perignon Hors Doeuvre Perignon
    dom perignon inventor of champagne and sparkling wine,bor... and
    4 More
    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.
    5 ingredients
  • Eileen's 7-Up Salad Eileen's 7-Up Salad
    up 7-up soda, marshmallows, lime jell-o gelatin and
    4 More
    up 7-up soda, marshmallows, lime jell-o gelatin, cream cheese, crushed pineapple , with juuice, whipping cream , whipped, miracle whip
    30 min, 7 ingredients
  • Up All Night Green Bean Salad Up All Night Green Bean Salad
    green beans, cooked, cut up, french dressing and
    2 More
    green beans, cooked, cut up, french dressing, onions, finely chopped, parmesan cheese
    5 hour 5 min, 4 ingredients
  • Aubergine Hors Doeuvre Aubergine Hors Doeuvre
    kilo (2 lb) eggplant, cut into cubes approx. 1 1/2 cm and
    13 More
    kilo (2 lb) eggplant, cut into cubes approx. 1 1/2 cm, salt, olive oil, chopped celery stalks, chopped onions, good wine vinegar, mixed with, teasp. sugar, canned tomatoes, drained, tomato puree, gren olives without pits, cut lengthwise, rinse and drain, capers, anchovis, rinsed and mushed with mortar and pestle, freshly ground black pepper, pine nuts
    45 min, 14 ingredients
  • Quick And Tasty Hors Doeuvres Quick And Tasty Hors Doeuvres
    bacon ( cut in half ), whole water chestnuts, brown sugar and
    3 More
    bacon ( cut in half ), whole water chestnuts, brown sugar, ketchup, soy sauce, toothpicks
    10 min, 6 ingredients
  • Easy Jalapeno Bacon Hors Doeuvres Easy Jalapeno Bacon Hors Doeuvres
    bacon and
    4 More
    bacon, bleu cheese (about 3.6oz.) or any cheese you like ( is best because it doesn tsp melt out the sides as much), jalapeno, sliced, green olives (i use the queen, pimento stuffed), toothpicks , soaked in hot water
    25 min, 5 ingredients
  • Horseradish Cheese Hors Doeuvres Horseradish Cheese Hors Doeuvres
    prepared horseradish, boursin cheese, whole wheat crackers and
    1 More
    prepared horseradish, boursin cheese, whole wheat crackers, triscuit crackers
    4 ingredients
  • Hot Sausage Hors Doeuvres Hot Sausage Hors Doeuvres
    hot sausage hors d'oeuvres, ground chuck, italian sausage and
    7 More
    hot sausage hors d oeuvres, ground chuck, italian sausage, oregano, garlic powder, worcestershire sauce, processed cheese spread, velveeta ), loaves party rye bread, brown and drain ground chuck and italian sausage, add spices. cube cheese and stir into meat until melted. spread approximately 1 tbsp of mixture on each piece of bread. place single layer of cookie sheet. cover with foil. bake at 350of. for 15 minutes. serve hot.
    15 min, 10 ingredients
  • Jack Up Chili Jack Up Chili
    chili powder (much as you can stand and
    7 More
    chili powder (much as you can stand, red pepper flakes (much as you think you can stand), chopped up onions, chopped up green pepper, chopped up jalapeno pepper with seed, half lb ground beef, garlic salt, lemon pepper seasoning
    8 ingredients




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