If a recipe makes 10-12 pieces and you want 200, a starting point is to multiply each quantity by 20, then the recipe will make 200-240 pieces.
Example: Emeril's recipe for Chicken Empanadas is for 24 servings, I multiplied it by 10 using Mastercook, you will have to adjust the quantities in the directions as only the ingredient list has been multiplied. For example, the milk was originally 1 3/4 cup divided, actually divided into 1 cup and 3/4 cup, so, where it says 1 cup milk, replace with 10 cups, and where it calls for 3/4 cup, replace with 7 1/2 cups
* Exported from MasterCook *
Chicken Empanadas
Recipe By :Emeril Lagasse
Serving Size : 240 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 Boneless skinless chicken breasts -- (8 oz ea)
10 small Onion -- quartered
10 Bay leaf
Salt -- to taste
Freshly-ground black pepper -- to taste
Water -- to cover
10 tablespoons Butter
30 cups Flour -- plus
10 tablespoons Flour
17 1/2 cups Milk -- divided
5 cups Minced onions
20 teaspoons Chopped garlic
20 tablespoons Chopped green onions, green part only
20 teaspoons Finely-chopped fresh parsley leaves
10 dashes Hot sauce
15 teaspoons Salt
7 1/2 teaspoons Baking powder
60 tablespoons Lard
10 Egg
Solid vegetable shortening -- for deep-frying
Preheat the fryer.
Season the chicken with salt and pepper. Place the chicken in a
shallow saucepan, over medium heat. Add the onions and bay leaf. Cover
with water. Bring the liquid to a boil, reduce the heat to medium-low and
simmer for about 15 minutes or until tender. Remove and discard the
liquid. Cool the chicken.
In a small saute pan, over medium heat, melt 1 tablespoon of the
butter. Stir in 1 tablespoon of the flour and cook for 1 minute. Whisk
in the 1 cup of the milk. Season with salt and pepper. Cook until the
mixture thickens, about 4 minutes. Remove from the heat and cool.
Dice the chicken into small pieces. In a food processor, fitted with a
metal blade, add the diced chicken, minced onions, garlic, green onions
and parsley. Process until the mixture is mixed well. Add enough of the
milk sauce until the mixture is smooth and creamy. Season with hot sauce,
salt and pepper. Set aside.
Sift the remaining 3 cups flour, salt, and baking powder into a mixing
bowl. Cut in the lard unit it resembles coarse meal. In a small bowl,
beat the egg with the remaining 3/4 cup milk. Gradually add the egg
mixture to the flour mixture, working it to make a thick dough. Divide
the dough into 24 equal portions.
On a lightly floured surface, roll the dough pieces into thin rounds,
about 3 inches in diameter. Put about 1 tablespoon of the mixture in the
center of each round, fold over and crimp the edges with a fork. Heat the
shortening in a deep pot or an electric deep-fryer to 360 degrees. Fry
the pies, 2 to 3 at a time, until golden brown. Drain on paper towels and
serve immediately.
This recipe yields 24 hand pies.
Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1C10)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-26-1999
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 130 Calories; 5g Fat (34.4% calories from fat); 7g Protein; 14g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
To make thing clearer, here's the original 24 serving recipe:
* Exported from MasterCook *
Chicken Empanadas
Recipe By :Emeril Lagasse
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Boneless skinless chicken breasts -- (8 oz ea)
1 small Onion -- quartered
1 Bay leaf
Salt -- to taste
Freshly-ground black pepper -- to taste
Water -- to cover
1 tablespoon Butter
3 cups Flour -- plus
1 tablespoon Flour
1 3/4 cups Milk -- divided
1/2 cup Minced onions
2 teaspoons Chopped garlic
2 tablespoons Chopped green onions, green part only
2 teaspoons Finely-chopped fresh parsley leaves
1 dash Hot sauce
1 1/2 teaspoons Salt
3/4 teaspoon Baking powder
6 tablespoons Lard
1 Egg
Solid vegetable shortening -- for deep-frying
Preheat the fryer.
Season the chicken with salt and pepper. Place the chicken in a
shallow saucepan, over medium heat. Add the onions and bay leaf. Cover
with water. Bring the liquid to a boil, reduce the heat to medium-low and
simmer for about 15 minutes or until tender. Remove and discard the
liquid. Cool the chicken.
In a small saute pan, over medium heat, melt 1 tablespoon of the
butter. Stir in 1 tablespoon of the flour and cook for 1 minute. Whisk
in the 1 cup of the milk. Season with salt and pepper. Cook until the
mixture thickens, about 4 minutes. Remove from the heat and cool.
Dice the chicken into small pieces. In a food processor, fitted with a
metal blade, add the diced chicken, minced onions, garlic, green onions
and parsley. Process until the mixture is mixed well. Add enough of the
milk sauce until the mixture is smooth and creamy. Season with hot sauce,
salt and pepper. Set aside.
Sift the remaining 3 cups flour, salt, and baking powder into a mixing
bowl. Cut in the lard unit it resembles coarse meal. In a small bowl,
beat the egg with the remaining 3/4 cup milk. Gradually add the egg
mixture to the flour mixture, working it to make a thick dough. Divide
the dough into 24 equal portions.
On a lightly floured surface, roll the dough pieces into thin rounds,
about 3 inches in diameter. Put about 1 tablespoon of the mixture in the
center of each round, fold over and crimp the edges with a fork. Heat the
shortening in a deep pot or an electric deep-fryer to 360 degrees. Fry
the pies, 2 to 3 at a time, until golden brown. Drain on paper towels and
serve immediately.
This recipe yields 24 hand pies.
Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1C10)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-26-1999
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 130 Calories; 5g Fat (34.4% calories from fat); 7g Protein; 14g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
