Hungarian Veal Goulash

Introduction To Hungarian Veal Goulash

Hungarian Veal Goulash is a delicious stew of meat and vegetables seasoned with spices.It is predominantly eaten in central Europe and other parts of Europe and it is national dish of Hungry

hungarian veal goulash
hungarian veal goulash

Ingredients,Quantities And Methods To Prepare Hungarian Veal Goulash 

Ingredients,quantities and methods to Prepare Hungarian Veal Goulash by following this great recipe.

Step One To Prepare Hungarian Veal Goulash

Ingredients And Their Quantities To Prepare Hungarian Veal Goulash 

Scale lb=pound  pt=pint=16 ounce     oz=1 ounce   gallons= 3.78 litres  qt = 32 ounce

YIELD: 50 portions     EACH PORTION : ABOUT 4 oz . veal

INGREDIENTSQUANTITY
Veal boneless trimm 
ed, cut ( 1 inch cubes)
Salad oil
Onions , small dice 

17 lb
 
1 pt
6 lb

 

Method To Prepare Hungarian Veal Goulash 

1. Saute meat in hot oil and braise with onions.Reduce liquid to ¹/³.

Step Two To Prepare Hungarian Veal Goulash 

Ingredients And Their Quantities To Prepare This Dish

(1) 17 lb veal boneless trimmed,cut in (1 inches in cubes)

(2) 1 pt salad oil

(3) 6 lb onions small diced

Method To Prepare This Dish

2 . Add paprika; stir; then add flour. Cook 5 minutes blending well.Add sachet bag ,brown stock and tomato puree.Bring to a boil.Cover and braise at 350°F. in oven about 1 hour or until tender.

Step Three To Prepare This Dish

INGREDIENTSQUANTITY
Salt 
Pepper
Sour cream 

to taste 
to taste
1 qt

 

Method To Prepare This Dish

3 . Remove cooked meat.Adjust seasoning and hold for service.Sour cream may be served on the side as an optional accompaniment. Spaetzli is usually served with goulash.

Brown Stock

brown stock
brown stock

Ingredients,Quantities And Methods To Prepare Brown Stock

Ingredients,quantities and methods to Prepare Hungarian Veal Goulash 

Step One To Prepare Brown Stock

Scale : lb=pound  gallon =3.78  litres tsp =teaspoon  

YIELD : about 4½ gallon

Ingredients And Their Quantities To Prepare Brown Stock

INGREDIENTSQUANTITY
Beef Bones25 lb

Method To Prepare Brown Stock

Review preparation of stock.Cut bones with meat saw.Place the bones in large roasting pan and brown in preheated oven at 375°F.Turn bones occasionally to brown uniformly. Remove bones from pan and place in stock pot.

Step Two To Prepare Brown Stock

INGREDIENTSQUANTITY
Water to cover 


About 6
gallons

 

Method To Prepare Brown Stock

Drain fat from pan and reserve. Deglaze roast pan with part of water to dissolve crusting Cover bones with cool water and deglazing liquor and bring to a boil.. Reduce heat and simmer for 3 hours.
 

Step Three To Prepare Brown Stock

INGREDIENTSQUANTITY
Mirepoix:  
 
Onions

Celery

Carrots
Tomatoes 
canned

 
Bay leaves

Thyme

Peppercorns 
crushed

Cloves,whole
Parsley stems
2 lb

1 lb

 
½ NO 10
can


3

1 tsp

1 tsp


6

Method To Prepare This Dish

Saute vegetables for mirepoix in reserved fat until brown.Add mirepoix ,tomatoes,spices,herbs to stock Simmer for an additional 3 hours Strain through china cap and cheesecloth.Vent and cool.Refrigerate.Use as required

Roast Duckling a l’ Orange

History Of Roast Duckling a l’ Orange

Roast duckling a l’ orange is a classic French dish which French claims that it migrated from France to Italy.Italian poet Antonio Caccitore detailed his first encounter with roast duckling a l’orange outside Italy in its poem Anatra all Arancia which tells how this dish made its way Paris from its origin in Naples. 

ROAST DUCKLING a l’ ORANGE
ROAST DUCKLING a l’ ORANGE

Ingredients,Quantities And Method To Prepare The Roast Duckling a l’ Orange 

Ingredients,quantities and methods to prepare the Roast Duckling a l’ Orange dish  by following this fabulous recipe are as under 

Ingredients and Their quantities To Prepare Roast Duckling a l’ Orange 

YIELD for roast duckling a l orange: 48 portions EACH PORTION :  ¼ DUCK , 2 OZ, sauce

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

 

 

 

 

 

 

Step One To Prepare This Dish


INGREDIENTS
QUANTITY
Duckling ( 5 to 6
lb)

Salt

Pepper
12


for seasoning

for seasoning

Method To Prepare This Dish

1. Season cavity of ducks with salt and pepper.

2. Truss ducks and place breast up on racks in roast pan.

3. Roast in oven preheated to 400°F for 1 ½ to 2 hours.or until done turning as 
required.

Step Two To Prepare This Dish

INGREDIENTSQUANTITY
Oranges
Lemons
6
4

Method To Prepare This Dish

4. Peel zest from oranges and lemons.Squeeze juice from zested fruit. Combine juices and reserve.

5. Cut zest in fine julienne and blanch in boiling water for 5 minutes.Drain well and 
reserve.

Step Three To Prepare This Dish


INGREDIENTS
QUANTITY
Sugar 

Vinegar , wine

Orange juice

Espagnole 
strained hot
(simmered with
duck trimming)
8 oz

8 oz

1 pt

4 qt



Method To Prepare This Dish

6. Place the sugar in a saucepan.Cook over low heat until sugar is caramelized.

7. Add the vinegar and reserved fruit juices.Plus 1 pt orange juice.Reduce to half.

8. Combine with espagnole and hold over low heat.

Step Four To Prepare This Dish

INGREDIENTSQUANTITY
White wine (dry)1 pt

Method To Prepare This Dish

9. When ducks are cooked remove to a clean pan and keep ducks warm.

10. Pour off all fat from pan. Deglaze pan with white wine and strain resulting liquor 
into sauce.Simmer sauce for about 5 minutes to finish.

11. Adjust seasoning and consistency as required.

12. Cut ducks in portion size , removing small breast, bones etc.

13. For serving sprinkle each duck portion with a small amount of blanched orange and lemon zest.Serve about 2 oz of sauce over each duck portion.

Step Five To Prepare This Dish

INGREDIENTSQUANTITY

Red currant
jelly

Cointreau

2 oz


8 oz

Method To Prepare This Dish

If using Cointreau and/ or currant jelly they should be added to sauce with deglazing liquor and simmered for about 5 minutes to finish sauce.

Note: For quantity service fruit zest may be added directly to sauce immediately prior to serving.

Roasted Pigeon

Delicious And Healthy Roasted Pigeon Dish

 Roasted pigeon is a dish which is liked by majority of folks but the fact is the roasted pigeon dish should be delicious and healthy and in order to have delicious and healthy roasted pigeon dish one has to follow a recipe which is made by group of professional chefs because recipe made by professional chefs can contain these qualities like delicious and healthy dish.

On the other hand the recipes made by non professional peoples is far less in taste and they are not as healthy and sometimes harmful for the health because non professional people experiment too much by adding too much spices or sugar like stuff because they are struggling to make the taste by making use of natural ingredients.

Roast Pigeon
Roast Pigeon

Ingredients,Quantities And Methods To Prepare Roasted Pigeon

Ingredients,quantities and methods to prepare roasted pigeon by following this excellent recipe are as under 

Ingredients And Their Quantities To Prepare Roasted Pigeon

Cooking time: 1 hour    Serves  4

Plump pigeons (squabs) are excellent when roasted.Simmer the giblets in seasoned water to make the gravy. Mash the tender liver with 25 g/1 oz (2 tbsp) butter inside each of the 4 pigeons.Cover the birds with fat bacon rashers (slices).Roast just above the center of moderate to a moderately hot oven., 180 to 190 °C/350 to 375°F Gas mark 4 to 5 for 1 hour.

Just before the end of the cooking time spoon some of the fat from the roasting tin into a frying pan (skillet) and fry 4 slices of bread.Serve the birds on the bread ,which should first be spread with the liver mixture , .Garnish with game chips and serve red currant jelly or Cranberry sauce (recipe is given below)

Cranberry Sauce

About Cranberry Sauce

Cranberries have been known as crane berries and bounce berries too for they bounce quite vigorously when ripe.Although this is regarded quite rightly,as an american inspired sauce,cranberries were known in Scotland many years ago.This sauce is now highly esteemed in many countries. Cranberry sauce is splendid mixer with most savory dishes.

Cranberry Sauce
Cranberry Sauce

Ingredients,Quantities And Methods To Prepare Cranberry Sauce

Ingredients,quantities and methods to prepare cranberry sauce are as under 

Ingredients And Their Quantities To Prepare Cranberry Sauce

Cooking time: 12 -15 minutes  Serves 6-8   

INGREDIENTSMETRIC/IMPERIALAMERICAN
sugar

port wine

water

cranberries
175 g/6 oz

3 tbsp

4 tbsp

450 g/1 lb
¾ cup

4 tbsp

5 tbsp

1 lb

Method To Prepare This Sauce

Put sugar,port wine and water into a saucepan.Heat until the sugar has dissolved,stirring.Add cranberries,cover the pan tightly and lower the heat.Cook for 10 to 12 minutes or until the berries cease ‘popping’.Serve hot or cold.

Variations

Prepare the sauce as above ;blend 1½ teaspoons arrowroot with an extra three tablespoons (4 tbsp) port wine.Blend with the cooked fruit mixture and stir over a low heat until thickened and smooth.

Cranberry and orange sauce: Add two tablespoons grated orange rind to the cranberries and use orange juice in place of port wine and water.

Cranberry and Beer Sauce:Use beer as the liquid in the basic sauce.This is a robust  sauce that is excellent with cooked hare or venison

Apple And Cranberry Sauce:Use 225 g/8 oz (1/2 lb) cranberries and 225 g/8 oz (1/2 lb) peeled,sliced cooking (baking) apples in any of the recipes.

Baked Stuffed Pork Chops

Introduction To Baked Stuffed Pork Chops

Baked stuffed pork chops is a dish made from pork loin and is taken perpendicular to the spine of the pig.

Pork chops are very much famous all around the world and in the United States of America almost 10% of the overall pork consumption is pork chops. 

Baked Stuffed Pork Chops
Baked Stuffed Pork Chops

Ingredients,Quantities And Methods To Prepare Baked Stuffed Pork Chops

Ingredients,quantities and methods to prepare baked stuffed pork chops by following this perfect recipe.

Scale

  oz=1 ounce  gallon=3.78 litres     qt=32 ounce

YIELD: 50 portions    EACH PORTION: 6 oz, chop

Step One To Prepare Baked Stuffed Pork Chops

Ingredients And Their Quantities To Prepare Baked Stuffed Pork Chops

INGREDIENTSQUANTITY
Pork chops50 (6 oz)

Method To Prepare Baked Stuffed Pork Chops

1. With a boning knife , cut pockets in chops.

Step Two To Prepare Baked Stuffed Pork Chops

INGREDIENTSQUANTITY
Corn stuffing:
Whole kernel 
corn

Basic bread
stuffing (see recipe
below this recipe)

Oil


1 No 303
can


2½ qt


for chops


 

Method To Prepare Baked Stuffed Pork Chops

2. Drain corn and combine with basic stuffing

3. “Using pastry bag and large round tube ,squeeze corn stuffing into pocket of each 
chop.Fasten opening in chop with toothpick.

4 .Place chops in lightly greased roast pan.You will need 2 pans for 50 portions.Brush 
tops of chops with oil,broil to brown and bake in 375°F. oven for ½ hour.Small amount
of stock may be added during baking to prevent drying.
 

Step Three To Prepare Baked Stuffed Pork Chops

INGREDIENTSQUANTITY
Brown sauce ( see  
recipe below)
 
1 gallon 


Method To Prepare Baked Stuffed Pork Chops

5. Remove cooked chops from oven and deglaze roast pan.Strain deglazing liquid into hot brow sauce and bring to boil.

6. Serve 2 oz ladle of sauce over each chop for a single portion.

 

 

                                   Basic Bread Stuffing

Ingredients,Quantities And Methods To Prepare Basic Bread Stuffing

Ingredients,quantities and Methods to prepare basic bread stuffing are as under 

Scale  lb= pound  oz=1 ounce  

YIELD: 50 portions         EACH PORTION : 3 oz

Step One To Prepare Basic Bread Stuffing

Ingredients And their Quantities To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Bread, 2 to 4 days
old
6 LB

Method To Prepare Basic Bread Stuffing

1. Trim bread removing crusts ; cut in cubes.Soak in cold water and drain it.

Step Two To Prepare Basic Bread Stuffing

Ingredients And their Quantities To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY

Celery chopped  

Onions chopped

Butter
Or salad oil
Or bacon fat
1 lb 

3 lb

12 oz
 

Method To Prepare Basic Bread Stuffing

2. Saute celery and onions in fat until tender.

Step Three To Prepare Basic Bread Stuffing

Ingredients And their Quantities To Prepare Basic Bread Stuffing

 

INGREDIENTSQUANTITY
Poultry 
seasoning 

Salt

Sage

Parsley,
Chopped 


¾ oz 


1½ oz

¾ oz

1½ oz


 

Method To Prepare This Dish

3. Combine vegetables seasonings and bread and toss lightly to blend

4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F 
for 1 hour

 

 

Brown Sauce

brown sauce
brown sauce

Ingredients,Quantities And Methods To Prepare Brown Sauce

Ingredients,quantities and Methods to prepare brown sauce are as under 

Step One To Prepare The Brown Sauce

Ingredients And Their Quantities To Prepare Brown Sauce

Scale  lb=pound  oz=1 ounce  qt=32 ounce  pt=16 ounce

YIELD: 5 qt

INGREDIENTSQUANTITY

Onions medium 
dice  

Celery medium
dice

Carrots medium
dice

Butter or margarine
or other fat agent

Bread flour
 

1 lb


½  lb


½  lb


10 oz


10 oz

Method To Prepare The Brown Sauce

1. Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes
 

 

 

Step Two To Prepare The Brown Sauce

Ingredients And Their Quantities To Prepare Brown Sauce

INGREDIENTSQUANTITY

Brown stock
hot(see  
recipe below)

Tomato puree

Bay leaf ,whole

salt

Pepper
 
5 qt



8 oz

1

to taste

to taste

Method To Prepare The Brown Sauce


3. Add hot brown stock and tomato puree stirring until slightly thickened and smooth.

4. Add bay leaf salt and pepper and cook for 1 ½ hours .

5. Adjust flavor and consistency.

6. Strain and hold for service.

Brown Stock

brown stock
brown stock

Ingredients,Quantities And Methods To Brown Stock

Ingredients,quantities and methods to prepare the brown stock are as under 

Step One To Prepare The Brown Stock

Ingredients And Their Quantities To Prepare Brown Stock

Scale  gallon=3.78 litres

YIELD: about 4½ gallons

 

INGREDIENTSQUANTITY
Beef Bones25 lb

Method To Prepare The Brown Stock

1. Review preparation of stock.Cut bones with meat saw.

2. Place the bones in a large roasting pan and brown in preheated oven at 375°F.

3 .Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

 

Step Two To Prepare The Brown Stock

Ingredients And Their Quantities To Prepare Brown Stock

INGREDIENTS
QUANTITY
Water to cover25 lb

Method To Prepare The Brown Stock

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water 
to dissolve crusting.

7. Cover bones with cool water and deglazing liquor and bring to a boil.

8. Reduce heat and simmer for 3 hours.

 

 

Step Three To Prepare The Brown Stock

Ingredients And Their Quantities To Prepare Brown Stock

INGREDIENTSQUANTITY

Mirepoix  
Onions
 
Celery

Carrots

Tomatoes 
canned

Bay leaves

Thyme

Peppercorns, 
crushed

Cloves whole

Parsley stems


2 lb 

1 lb 

1 lb

½ NO 10 can 


3

1 tsp

1 tsp


6

 

Method To Prepare The Brown Stock


9. Saute vegetables for mirepoix in reserved fat until browned.

10. Add mirepoix , tomatoes , spices,herbs to stock.

11. Simmer for an additional 3 hours.

12. Strain through china cap and cheese cloth.

13. Vent and cool.Refrigerate and use as required.

Barbecued Fresh Spare ribs

Introduction

Spare ribs are a variety of pig ribs and are eaten in variety of different dishes all around the world.They are taken from the belly are of the pig,behind the shoulder.

 

Ingredients,Quantities And Methods To Prepare Barbecued Fresh Spare ribs

Ingredients,quantities and methods to prepare barbecued fresh spare ribs by following this perfect recipe.

YIELD: 50 portions           EACH PORTION: about 12 oz. with sauce

Step One To Prepare Barbecued Fresh Spare ribs

Ingredients And Quantities To Prepare Barbecued Fresh Spare ribs

Fresh pork spareribs  (12 oz portions)

Method To Prepare Barbecued Fresh Spare ribs

1. Place ribs in large pot.Cover with boiling water.When water returns to boil , reduce
heat and simmer for 30 minutes.Remove ribs from pot and place on sheet pans.Oil ribs lightly and brown both sides under broiler.

Step Two To Prepare This Dish

Ingredients And Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Barbecue sauce(  
recipe is 
given below
this recipe)
1 gallon 


Method To Prepare This Dish

2. Place ribs flat in roast pans (inside of rib down) and cover with barbecue sauce.

3. Bake at 350°F. 1 to 1½ hours or until tender.Turn once during cooking period and 
baste with sauce

4. When serving , cut between each rib for guests convenience.Plate or platter ribs in original form.

 

Barbecue sauce

 

Barbecue sauce
Barbecue sauce

Ingredients,Quantities, Methods To Prepare Barbecue sauce

Ingredients,quantities,methods to prepare barbecue sauce are as under 

Step One To Prepare This Sauce

Ingredients And Their Quantities To Prepare This Sauce

INGREDIENTSQUANTITY
Onions minced

Garlic minced

Salad oil

Bread flour

Brown stock
,hot(see recipe
below this
recipe
6 oz 

2 tbsp

8 oz

6 oz

3 qt



Method To Prepare This Sauce

1. Saute onions and garlic in oil in sauce pot

2. Add flour to make roux.Stir until well blended.

3. Add hot stock stirring smooth.

Step Two To Prepare This Sauce

Ingredients And Their Quantities To Prepare This Sauce

INGREDIENTSQUANTITY
Sugar  

Mustard , dry

Black pepper

Vinegar cider

Tomato sauce 
or puree

Lemon juice

Worcestershire
sauce

Barbecue spice
or chili sauce


Salt
4 oz

1 tbsp

2 tsp

8¼ oz

2 qt


from 3 lemons

8 oz


1 tbsp



to taste

Method To Prepare This Sauce

4. Dissolve sugar , mustard and pepper in vinegar

5. Add tomato sauce vinegar mix and lemon juice to brown sauce

6. Add Worcestershire sauce and barbecue spice to chili powder.
Simmer 30 minutes.Add salt and adjust seasoning.

Apple Strudel Dough

Introduction

Apple strudel dough is a pastry which is very popular in Austria and in many countries of Europe which were once called Austro Hungarian Empire (1867-1918)

apple-struddle-dough
apple-struddle-dough

Ingredients,Quantities And Method To Prepare Apple Strudel Dough

The ingredients,quantities and methods to make Apple Strudel Dough are as under

Step One To Prepare Apple Strudel Dough

Ingredients And Quantities To Prepare This Dough

Total yield for apple strudel dough  : 25 servings   Baking temperature : 400°F for 45 minutes

Bread flour  5 oz

Pastry flour 3 oz

Salt  1/8 oz

Egg  1/4 oz

Shortening 5 oz

Water  4 oz

Method To Prepare Apple Strudel Dough 

1. Mix into a smooth dough.Shape into a ball and brush with vegetable oil.Let
dough relax for ½ hour .Spread dough on a 36 by 36 inch cloth and stretch thin and
transparent (like tissue paper).This dough will make a 30 inch by 30 inch square .

Ingredients And Quantities To Prepare This DoughStep Two To Prepare Apple Strudel Dough

These steps are made for our readers to make the reading easy and enjoyable so that our readers can take full advantage in preparing this healthy dessert dish.

Method To Prepare This Dough

2. Brush entire surface with butter ; egg wash bottom.

Step Three To Prepare This Dough

There are no ingredients involved in this step.

Method To Prepare This Dough

3. Spread filling (recipe of filling is given below) leaving 2 inch on each side.Fold ends
under.Roll like jelly roll.Cut in half and place on paper lined pan.Brush with butter.

Apple Filling Of Strudel

Remarks: Serve with whipped cream

Ingredients,Quantities And Method To Prepare This  Filling 

The ingredients,quantities and methods to make this delicious dessert

Step One To Prepare This  Filling 

Ingredients And Quantities To Prepare This  Filling 

Total yield : 25 serving

Remarks: Use with strudel leaves.

Apples NO 10 can  7 lb

Brown sugar  1 lb

Butter  8 oz

Cinnamon 1 tsp

Raisins  8

Method To Prepare This  Filling 

1. Melt butter.Add remaining ingredients.Steam.Remove from heat.

Step Two To Prepare This  Filling 

Ingredients And Quantities To Prepare This  Filling 

Cakes cubed or diced,toasted  12 oz

Method

Add to ingredients in step one

Caesar Salad

Introduction

A restaurateur Caesar Cardini was attributed for the creation of this salad.Caesar was an Italian immigrant who was living in San Diego but was also working in Tijuana where he avoided the restrictions of prohibition.The daughter of Cardini recounted that his father invented the Caesar Salad in Caesar’s kitchen when a fourth july ,1924 rush depleted the kitchens supply.

Ceasar Salad
Ceasar Salad

Ingredients,Quantities,Scale And Methods To Prepare The Caesar Salad

Ingredients,quantities,scale and methods to prepare the caesar salad  are as under

YIELDS : 50 portions    scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 liter tsp=teaspoon tbsp=tablespoon

Ingredients and Their Quantities To Prepare This Salad

Step OneTo Prepare This Salad

INGREDIENTSQUANTITY
Romaine

Garlic chopped

Salad oil

Bread cubed

6 lb

2 tbsp

12 oz

12 oz

Method To Prepare This Salad

1. Wash romaine carefully and cut or break into bite size pieces.Drain as dry as possible

2. Saute garlic in oil until light brown.Strain and discard garlic.

3. Saute bread cubes in garlic oil until golden brown.Drain and keep warm.

   Step Two To Prepare This Salad

INGREDIENTSQUANTITY
Salad oil

Lemon juice

Salt

Black pepper

1 ¼ qts

12 oz

1 ½ tbsp

½ tbsp

Method To Prepare This Salad

4. Make basic french dressing with with oil , lemon juice ,salt and pepper.Add drained oil from anchovies.

Step Three To Prepare This Salad

INGREDIENTSQUANTITY
Eggs

Parmesan cheese

Anchovy fillets

12

4 oz

50

Method To Prepare This Salad

5. Place romaine in bowl and add lightly beaten eggs.Toss lightly coating well.Add
Parmesan cheese, tossing lightly again.

6. Arrange portion on chilled salad plate.

7. Dress with 1 oz dressing just before service time.Garnish with croutons and curled
anchovy fillets

History Of Caesar Salad

Caesar salad creation is generally attributed to Caesar Cardini who was an Italian immigrant and operated restaurants in Mexico and the United states.In 1920’s Cardini was working in Tijuana and San Diego thus avoiding the restrictions of prohibition and it was at that time when his daughter Rosa told someone that his father invented the Caesar salad at his restaurant and the invention date was july 4,1924 when the rush depleted the kitchen supplies.Julia child admitted that  she had eaten Caesars salad at cardinis restaurant in 1920’s.

Dorothy Kilgallen a newspaper columnist wrote in his column in newspaper about a caesar salad which contains anchovies which differs from cardinis version

Mix Green Herb Salad

Introduction

The word salad comes from an Italia word Salata means salad and its an abbreviated form of earlier Latin ‘herba salata'(salted greens).

The Romans and ancient Greeks ate mixed greens with dressings a type of mixed salad

MIX-GREEN-SALAD-HERB-DRESSING
MIX-GREEN-SALAD-HERB-DRESSING

Ingredients,Quantities And Methods To Prepare Mix Green Herb Salad  

Ingredients,quantities,scale and methods to prepare Mix Green Herb Salad are as under

Step One To Prepare The Mix Green Herb Salad 

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

Ingredients and Their Quantities To Prepare This Salad

Lettuce 4 heads

Romaine 3 heads

Chicory 3 heads

Escarole 1 head

Method To Prepare The Mix Green Herb Salad 

1. Wash and clean all greens.Dry well and crisp in refrigerator .

2. Cut or break in bite size pieces and mix together.Return to refrigerator

Step Two To Prepare This Salad

Salad Oil  1¼ qts

Lemon juice 12 oz

Black Pepper ½ tbsp

Method To Prepare The Mix Green Salad Herb Salad

3. Mix spices and garlic with basic french dressing (recipe given below).Just before service time ,toss salad
lightly with dressing to coat all greens thoroughly.

4. Serve in salad bowl or on chilled salad plate.

French Dressing

Ingredients,Quantities,scale And Methods To Prepare French Dressing

 Ingredients,quantities,scale and methods to prepare the salad recipes are as under

Step One To Prepare This Dressing

Ingredients and Their Quantities To Prepare French Dressing

YIELD: 2 ½  qts

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

Tomato juice   2 qt

Salad oil   8 oz

Lemon juice   4 oz

Worcestershire sauce   3 tbsp

Liquid hot pepper sauce  ¼ tsp

Garlic ½ clove

Salt pulverized to taste

Egg whole   1

Vinegar cider    2 ¾ oz

Method To Prepare This Dressing

  1. Place egg in bowl ,beat well while adding all other ingredients.

2. Shake well before serving

Note: Salad is a sort of dish which comprises mostly of vegetables and in order to make this mix herb salad tasty and healthy one have to adopt techniques and methods which can make the salad tasty by making use of natural ingredients and techniques and the techniques and methods used in this salad recipe will make this salad taste awesome.

Shish Kebab

Introduction

Shish kebab is a delicious and  dish of skewered and grilled cubes of meat.It is similar to Shashlik and has originated from caucasus region.

shish kebab
shish kebab

Ingredients, Quantities,Scale And Method To Make A Shish Kebab 

Ingredients,quantities and methods plays a key role in the preparation of a healthy and delicious shish kebab dish.As a delicious food is liked by a majority of folks but it is also necessary that the food is prepared by techniques which make the food healthy and delicious.

So the ingredients and their quantities to make a shish kebab dish are as under 

Step One To Prepare This Dish

Ingredients,Scale And Quantities To Make A Shish Kebab Dish

Scale: pt=16  ounce oz=1 ounce  tbsp=table spoon   tsp=teaspoon

                                                             lb=pound or 16 ounce

YIELD: 20 portions                         Each portion: 1 skewer

INGREDIENTSQUANTITY

Marinade
Salad oil

Olive oil

Vinegar

Lemon juice

Garlic chopped

Salt

Pepper

Marjoram

Thyme

Oregano

Lamb leg,boned(1
inch cubes)

2 pt

1 pt

12 oz

4 oz

2 tbsp

2 tbsp

2 tsp

½ tsp

½ tsp

½ tsp

5 lb

Method To Make A Shish Kebab Dish

1.  Mix all marinade ingredients; pour over lamb and marinate several hours or overnight.

Step Two To Prepare This Dish

Ingredients And Their Quantities To Make A Shish Kebab Dish

 

INGREDIENTSQUANTITY

Mushroom caps
,large

Salad oil

40 pieces


for sauteing

Method To Prepare This Dish

2.  Saute mushrooms caps slightly in oil.

Step Three To Prepare This Dish

Ingredients And Their Quantities To Make This Dish

INGREDIENTSQUANTITY
Pearl onions40 pieces

Method To Prepare This Dish

3.  Blanch onions in fresh.May use canned onions.

Step Four To Prepare This Dish

Ingredients And Their Quantities To Make This Dish

 

INGREDIENTSQUANTITY

Green peppe
rs,large diced,
blanched

Tomatoes,fresh(¾ 
inches thick slices)

40 pieces


40 pieces

Method To Prepare This Dish

4.  Place ingredients on long skewer as follows: (Do not crowd on skewer) tomato,lamb,mushroom,onion,lamb ,pepper,onion lamb,pepper,mushroom ,lamb,tomato.Place in marinade until ready to broil.

5.  Drain well and place under hot broiler about 10 minutes,turning as needed to cook uniformly.Do not burn.

6.  Lamb should be medium unless otherwise indicated.Serve on bed of rice pilaf.

Saute Beef Tenderloin Tips With Mushrooms In Sauce

Introduction To Beef Tenderloin Tips

A beef tenderloin is a part of buffalo which is located beneath the ribs next to the backbone of the buffalo.Starting from the thin pointed part of the buffalo tail through the thick part of the tail until it ends in the “sirloin” the primal cut which is closer to the butt of the buffalo.

Sauteed tenderloin tips in mushroom sauce
Sauteed tenderloin tips in mushroom sauce

Ingredients,Quantities and method To Make Saute beef Tenderloin Tips With Mushroom Sauce 

Ingredients and quantities to make saute beef tenderloin tips with mushroom sauce b following this fabulous recipe are as under 

Ingredients And Quantities To Make Saute Beef Tenderloin Tips With Mushroom Sauce

Scale  lb=pound   oz=1 ounce   gallon=3.78 liters    pt= 16 ounce  

YIELD:50 portions    EACH PORTION:about 5 oz,meat and sauce

Step One To Make Saute Beef Tenderloin Tips With Mushroom Sauce

INGREDIENTSQUANTITY
Tenderloin tips, fat
free
17 lb

Method To Make This Dish

1 . Slice tenderloin tips on the bias.

Step Two To Make This Dish

Ingredients And Quantities To Make Saute Beef Tenderloin Tips With Mushroom Sauce

INGREDIENTSQUANTITY


Mushrooms

Shallots

Butter

Brown sauce,hot
(brown
sauce recipe is
given below this
recipe)

Burgundy Wine



 

3 lb

1 lb

3 oz

1½ gallons

 
 
 
 
6 oz


Method To Make Saute Beef Tenderloin Tips With Mushroom Sauce

2.  Wash mushroom and slice thoroughly lifting mushrooms from water rather than pouring water off.Fine particles of mushrooms will be avoided and dirt will also remain in bottom of pan.

3.  Saute shallots and  mushrooms  in butter and combine with hot brown sauce.Add burgundy wine and adjust seasoning.Simmer slowly while preparing tenderloin tips

Step Three To Make This Dish

Ingredients And Quantities To Make This Dish

INGREDIENTSQUANTITY

Salad Oil

1 pt

Method To Make This Dish

4.  Heat oil to smoke point and cook tenderloin tips quickly in large frying pan or sautoir.Brown nicely but do not cook well done.

5.  Mix cooked tips (draining oil) with mushroom sauce.Bring to boiling point without scorching remove from heat.

Step Four To Make This Dish

Ingredients And Quantities To Make This Dish

INGREDIENTSQUANTITY

Butter melted


Parsley chopped

for toast
points

6 oz

Method To Make This Dish

6. Serve in casseroles.Dip small toast point in melted butter and chopped parsley.Insert toast points deep into casserole parsley end out.Provide both garnish and accompaniment.

 

 

Brown Sauce

brown sauce
brown sauce

Ingredients,Quantities and method To Make Brown Sauce

Ingredients and quantities to make Brown Sauce are as under 

Ingredients And Quantities To Make Brown Sauce

Yield : 5 qt

Step One To Make Brown Sauce

Ingredients And Quantities To Make This Sauce

Onions medium dice  1 lb

Celery medium dice  ½ lb

Carrots medium dice ½ lb

Butter or margarine or other fat agent   10 oz

Bread flour 10 oz

Method To Make This Sauce

  1. .Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

        2. Add flour and cook for 10 minutes

Step Two To Make This Sauce

Ingredients And Quantities To Make This Sauce

Brown stock hot (recipe given below this recipe)   5 qt

Tomato puree  8 oz

Bay leaf whole 1

Salt  to taste

Pepper  to taste

Method To Make This Sauce

3. Add hot brown stock and and tomato puree,stirring until slightly thickened and smooth.

4. Add bay leaf ,salt, pepper and cook for 1½ hours.

5. Adjust flavour and consistency.

6. Strain and hold for service.

Basic Brown Stock

Yield: about 4½ gallons

Ingredients,Quantities and Method To Make Basic Brown Stock

Ingredients and quantities to make Basic Brown Stock are as under 

Ingredients And Quantities To Make Basic Brown Stock

Beef bones  25 lb 

Method To Make This Stock

1 . Review preparation of stock.Cut bones with meat saw.

2.  Place bones in a large roasting pan and brown in preheated oven at 375°F.

3. Turn bones occasionally to brown uniformly.

4.  Remove bones from pan and place in stock pot.

Step Two To Make This Stock

Ingredients And Quantities To Make This Stock

Water to cover  about 6 gallons

Method To Make This Stock

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting

7. Cover bones with cool water and deglazing liquor and bring to a boi.

8. Reduce heat and simmer for 3 hours.

Step Three To Make This Stock

Ingredients,Quantities and Method To Make This Stock

Mirepoix;

Onions 2 lb

Celery  1 lb

Carrots 1 lb

Tomatoes canned ½ No 10 can

Bay leaves 3

Thyme 1 teaspoon

Peppercorns crushed 1 teaspoon

Cloves whole 6 

Parsley stems  

Note: Veal bones may be substituted for part of beef bones when available.Neck and shin bones are generally preferred.Vegetable trimmings and other bones are often used.Skim fat and scum frequently.Do not allow to boil vigorously