Recipe: Cookbook - Recipes from How to Start a Home-Based Catering Business, 5th Edition by Denise Vivaldo
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1. Chardonnay Poached Salmon with Dill Remoulade (serves 25)
Serve the remoulade in individual ramekins or place in a pastry bag and pipe onto each fillet. Remoulade can be made one day in advance.
2. Chicken Breasts in Wild Mushroom Sauce (serves 50)
You can saute the chicken, let it cool down, cover with plastic wrap, then refrigerate it the day before your event. If you are using a household-size oven, use four 9x13-inch sheet pans, also called half-sheet pans.
3. Crispy Potato Pancakes (makes 100)
These can be made one day ahead. Bring to room temperature and place on sheet pans. Bake at 325 degrees until hot and crisp.
Recipes from:
How to Start a Home-Based Catering Business, 5th Edition by Denise Vivaldo
Learn all about defining your market niche, selling yourself as a pro, establishing your daily schedule, pricing your services, organizing parties with ease, honing your food presentation skills, avoiding the 10 most common home-based mistakes and much more. (7 x 10', 224 pages, profit-and-loss worksheet, equipment checklist, master party checklist, sample catering contracts, sample menu themes, budget worksheet, business deductions).
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Serve the remoulade in individual ramekins or place in a pastry bag and pipe onto each fillet. Remoulade can be made one day in advance.
2. Chicken Breasts in Wild Mushroom Sauce (serves 50)
You can saute the chicken, let it cool down, cover with plastic wrap, then refrigerate it the day before your event. If you are using a household-size oven, use four 9x13-inch sheet pans, also called half-sheet pans.
3. Crispy Potato Pancakes (makes 100)
These can be made one day ahead. Bring to room temperature and place on sheet pans. Bake at 325 degrees until hot and crisp.
Recipes from:
How to Start a Home-Based Catering Business, 5th Edition by Denise Vivaldo
Learn all about defining your market niche, selling yourself as a pro, establishing your daily schedule, pricing your services, organizing parties with ease, honing your food presentation skills, avoiding the 10 most common home-based mistakes and much more. (7 x 10', 224 pages, profit-and-loss worksheet, equipment checklist, master party checklist, sample catering contracts, sample menu themes, budget worksheet, business deductions).
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| Reviews and Replies: | |
| 1 | Recipe: Cookbook - Recipes from How to Start a Home-Based Catering Business, 5th Edition by Denise Vivaldo |
| Betsy at Recipelink.com | |
| 2 | Dearest Betsy: What a marvelous book. I wish I were younger & healthier |
| Gladys/PR | |
| 3 | You're very welcome Gladys - I'm glad you enjoyed the sample recipes! (nt) |
| Betsy at Recipelink.com | |
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- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!