Potato salad question
janey_alabama
4 years ago
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potato salad for a crowd
Comments (12)The amount of hamburger needed will depend on the goulash recipe. Also, the number of sandwiches consumed will affect the amount of goulash needed. Let's plan for one sandwich and one portion of goulash per person. At 4 servings of goulash per pound of meat (each serving having the amount of meat in a quarterpounder) you will need 25 pounds of hamburger. At 6 servings of goulash per pound of meat you would need about 16 pounds of hamburger. Are the potatoes for potato salad? About 25 pounds of potatoes should do it. Bags of lettuce are various sizes. At 6 servings per bag it will take about 16 bags. But this is not an economical way to buy lettuce. You should consider buying bulk lettuce and chopping it up yourself. Figure on about 25 tomatoes and 8 to 12 cucumbers, depending on what kind of cucumbers. Jim This post was edited by jimster on Sun, Feb 10, 13 at 18:40...See More2 questions: soup + potato salad
Comments (10)Jim and Beverly, I appreciate the compliments, and if my comments are of use in improving your soups, I am pleased, because I am an absolute fiend for soup! :D Ooh, soup! No matter the weather. In fact, several of my Asian friends' Moms insist that drinking hot soup on a hot day cools the body. I suppose they are right, because drinking hot soup does make one sweat, and sweating is the body's method of cooling. (I still insist on drinking lots of ice water and cold sodas rather than hot tea when the mercury rises, for which I have been roundly scolded.) I'm not crazy about most cold soups...but do like a good gazpacho. My mother, who was really not a good cook overall (not a criticism, she just didn't really like to cook, and yet did it every day to feed us, thank you Mom!) did make a chilled artichoke soup that was heavenly. It was a horribly laborious task, involving cooking the artichokes and then scraping each "leaf" or "petal" with a spoon to puree for a cream soup that had chunks of the heart diced up in it. I have tried to duplicate it and have made many very good artichoke soups as a result, but none as good as hers...there was some ingredient or other that, as a kid, I hadn't ever bothered to inquire about. She also made a chilled carrot soup that was excellent. Like Jim, I really don't use recipes for soup. If one has some good stock (or even a good quality, commercial base), a fresh vegetable (or six) and a bit of grain, noodles, legumes, and maybe some meat or fish, along with herbs (fresh or dried) and spices, a fantastic soup is waiting to be created. Soup is the friend of the cook entertaining unexpected guests, feeding a family on a budget, tired from a long day's work and needing a fast dinner, or intent upon using up any number of leftovers or a superfluity of garden produce. I have been trying to write down recipes for some of the things I make, and this is a recipe for a soup good hot or cold. I must have written it out during the Winter, as the herbs are dried...I dry my own herbs, so their flavor tends to be more intense than those bought in the store. If you use store bought, dried herbs, you might have to adjust the seasoning. I often add some hot red pepper flakes or sliced fresh hot peppers if everyone I'm serving it to likes spicy hot foods. Rachels Tortilla Soup 1 small yellow onion (about 1 1/3 c diced) 1 c diced celery 1 small carrot, diced (1/3 cup) 12 oz jar roasted red bell peppers, drained and choppedÂor about 1 ½ average sized red bell peppers, freshly roasted, peeled, de-seeded and chopped. 4 large cloves garlic, smashed 1 14.5 oz can diced tomatoes 1 t dry oregano 1 t dry basil 14 t dry thyme ¾ t ground black pepper + cayenne to taste (optional) 2 c chicken stock 2 c beef stock 3 corn tortillasÂthe smaller ones, about 5-6 inch round, chopped. 3 more corn tortillas, sliced in 1/8" X 2" strips and deep fried until crispy. Saute the onion, celery and carrot in about 2 T fatÂbacon fat, veg. Oil, olive oil, chicken fat, whatever floats your boat. When the veggies are limp, and the onion is just starting to brown a bit, add the herbs and garlic and saute for a few more minutes until the herbs and garlic release their fragrance. Then add the rest of the ingredients, bring to a boil, reduce heat and simmer until the vegetables are all tender. Puree the soup with a stick blender, or regular blender. Simmer on low for about 15 minutes, stirring occasionally. Adjust for seasoning, adding a bit of water if the soup has boiled down too much and serve with the deep fried tortilla strips as a generous garnish. This is a thick soup, thicker than most cream soups but without the calories cream adds. You can even bake your tortilla strips if you are trying to be very good, and dry saute your vegetables over a low fire, though it takes longer....See MoreRECIPE: Easy red potato salad and cabbage salad
Comments (1)Mmmmm....these sound good. I am especially going to try the red potato salad with some Tastefully Simple vadalia onion dressing that I love. How easy can that be!...See MorePotato Salad.........need help!
Comments (36)This is for you kat. It comes from The Union Square Cafe in New York. The restaurant owner was kind enough to give us a copy of the recipe: 2 lbs. red new potatoes, scrubbed and cut into eights 3 medium cloves garlic, peeled and halved 1 fresh rosemary sprig 3 parsley sprigs 2 fresh thyme sprigs 1 tsp black peppercorns 1 T + 1 1/4 tsps kosher salt pinch dried red pepper flakes 6 oz. slab bacon, sliced 1/4 " thick 6 scallions, beards removed, outer layer peeled, and thinly sliced (1/2 C) 1/4 C extra virgin olive oil 1 1/2 T coarsely chopped parsley 1/4 tsp freshly ground pepper Preheat oven 375. Place potatoes in medium saucepan and cover with 6 cups water. Add garlic, rosemary, parley sprigs, thyme, peppercorns, 1 T salt and red pepper flakes. Bring to simmer and cook until the potatoes are tender but not mushy, 10 - 12 minutes. Set the saucepan aside to cool, leaving potatoes in the cooking liquid. Lay the bacon on a rack over a baking sheet (or directly on baking sheet if you don't have a rack) and roast until crisp, 20 - 25 minutes. When cool enough to handle, cut each slice into 1/4" pieces. Reserve 1/4 cup of potato cooking liquid, then drain the potatoes in a colander. In a large bowl, combine potatoes, bacon and scallions. Combine the reserved cooking liquid, olive oil, vinegar, parsley, the remaining salt, and 1/4 tsp pepper in a glass jar. Cover tightly and shake vigorously. Pour the sauce over the potatoes and toss thoroughly to combine. Serve at room temp....See Morejaney_alabama
4 years ago
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