8827 very proper 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

ripe banana (works best if it s very ripe), frozen blueberries, orange juice

butter, very large onion, chopped fine, rice, beef broth , lower sodium and fat-free, sharp cheddar cheese, shredded, button mushrooms, with liquid, sliced almonds, toasted

rice wine vinegar (regular or seasoned ), superfine sugar, fresh dill (not dried !), cucumbers, peeled and very thinly sliced (read *note), salt, freshly crack black pepper

eggs (hard-boiled & halved ), mayonnaise, heavy cream, fresh basil (chopped ), prosciutto (very finely chopped ), fresh basil (chopped for garnish )

canola oil, onion, garlic cloves, minced ginger (important), cumin seed (or ground ) (optional), mustard seeds (black or brown , you can get these at asian or bulk food stores or don tsp use if on a gluten-free diet), sized squash (microwave it for a minute to make it easier to peel), chicken stock (use slightly less to make soup thicker!, vegans, use organic vegetable stock), salt and pepper, sweet red pepper (diced in very tiny cubes, size of kernel corn), whole kernel corn, cream (use alpro or mimicreme if you re vegan)

plain yogurt, lemon juice, garlic, minced, hot pepper sauce, vinegar, onions, finely minced, black pepper, cayenne pepper, ground mace, salt, beef or chicken or lamb, sliced very thin, tahini, garlic, minced, lemon juice, chopped parsley, water, pita bread, sliced tomatoes, sliced onions, mixed sprouts, lettuce, sliced thin, tzatziki

lean ground beef, onion, diced, carrots, diced, all-purpose flour, ground cinnamon, chopped fresh parsley, beef broth, tomato paste, salt and pepper to taste, potatoes, peeled and diced, butter, softened, milk, salt and pepper to taste, shredded cheddar cheese

heaped tsp fennel seeds, dried red chillies, crumbled, olive oil, good-quality coarse italian or other high-quality sausage, dried oregano, a wineglass of white wine, zest and juice of 1 lemon, good-quality fusilli or penne, sea salt and freshly ground black pepper, a couple of knobs of butter, a handful of freshly grated parmesan cheese, plus extra for serving, a small bunch of fresh flat-leaf parsley , leaves picked and chopped

spaghetti squash, head garlic, salt, pepper, olive oil, vegetable oil, vegetables or meat or cheese

butter (have used vegan margarine with good results), rolled oats, all-purpose white flour, whole wheat pastry flour, sugar (may sub splenda), baking powder, baking soda, salt, raisins (i have subbed these out with dates and dried cranberries in the past), egg, lightly beaten, nonfat plain yogurt (may use soy with good results), canola oil

beef tenderloin (i have used several types of beef including ground beef with very good results), butter or 1/2 cup margarine, divided, onions, thinly sliced, mushrooms, thinly sliced, tomato paste, salt, pepper, full sherry wine (use the empty tomato paste can) or 1 (6 oz) can wine (use the empty tomato paste can), sour cream, flour, extra broad egg noodles, salt , for water, poppy seed, chopped parsley, butter

butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, very ripe bananas (skins should be very dark), chopped walnuts, sour cream

butter, granulated sugar, egg yolk, vanilla, lemon juice, flour, baking powder, baking soda, salt, fresh strawberries chopped into very small pieces, fresh strawberries, each sliced into 4 slices, blueberries sliced in half

egg, very very cold water, baking soda, all-purpose flour or 3/4 cup tempura flour (3 oz)

butter (1 1/2 sticks, very soft ), all-purpose flour (8 3/4 oz, sifted, unbleached ), unsweetened chocolate (coarsely chopped ), dutch-processed cocoa powder (3/4 oz), water (hot ), sugar (12 1/4 oz), baking soda, salt, buttermilk, vanilla extract, eggs, egg yolks

baguette , 2 1/2 to 3 inches in diameter, butter, bacon, thick cut, leeks, chopped (washed very well ), brie cheese (triple creme preferred, try st. andre), eggs, half-and-half, cayenne pepper, parsley, chopped