Free Recipes Archive
Serves: 24 (6 oz. each) 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained (reserve liquid) 3 lbs. new red potatoes, cooked and sliced 1/4″ thick 3 Tbsp. olive oil 3 cups green onions, chopped Read More …
11 doz. eggs (3 doz.)** 1 gal. less 1 cup milk (4 c.) 4 Tbsp. salt (3 1/4 tsp.) 2 lb. melted butter or margarine (1 cup) Beat eggs, combine well with other ingredients. Pour greased baking pans half full Read More …
25 lbs. potatoes, peeled 2 1/2 lbs. diced cooked ham 2 1/2 lb. chopped onions 2 1/2 lb. chopped green peppers, 1 finely diced red pepper 1/2 lb. fresh jalapeno peppers, chopped 1 c. butter divided 3 Tbsp. salt 1 Read More …
Serves 100 2 qt. (8 c. water) 1 1/2 oz corn starch 6 lb brown sugar 1/4 tsp. salt 1 1/3 tbsp. mapline flavoring Combine first 4 ingredients. Bring to a boil, reduce to a simmer and cook 10 min. Read More …
35 lb. approx. of baking potatoes (100) 3 lb. onions, finely diced seasoning salt, to taste cooking oil One or two days ahead, preheat oven to 400 deg. and scrub potatoes well. Arrange in oven on racks, without touching, you Read More …
10 c. flour 10 c. buttermilk 10 tbsp. sugar 10 tsp. baking powder 5 tsp. soda 10 eggs 1 1/4 c. oil 2 1/2 tsp. salt Mix as you would for pancakes, mixing the dry ingredients well. Add the wet Read More …
IngredientsWeightsMeasure FLOUR, WHOLE WHEAT 4-1/4 lbs 1 gallon FLOUR, WHEAT, GENERAL PURPOSE 5 lbs 1 gallon BAKING POWDER 8-3/4 ounces 1-1/8 cups MILK, NONFAT, DRY 13-1/4 ounces 1 quart SALT 1-7/8 ounces 3 tablespoons SUGAR, GRANULATED 12-1/3 ounces 1-3/4 Read More …
50 servings 100 servings “Texas Toast” white bread,cut 1/2-inch thick (1 1/2-ounce slices) 35 slices (3 pounds, 5 ounces) 70 slices (6 pounds, 10 ounces) Frozen whole eggs, thawed OR Fresh whole eggs 1 quart, 1 3/4 cups (2 Read More …
Serves 50. 50 (10-inch) flour tortillas 6 pounds 4 ounces large eggs, scrambled, warm 9 pounds 4 ounces corned beef hash 3 quarts 1/2 cup Ortega Picante Sauce 3 pounds 2 ounces Cheddar cheese, grated Portion 2 ounces of egg, Read More …
Ingredients Measurement 25 50 75 100 Cooked Grated Potatoes Pounds 2-1/2 5 7-1/2 10 Milk Cups 4 8 12 16 Eggs Each 6 12 18 24 Cooked Sausage Cups 1 2 3 4 Cooked Ham Cups 1 2 3 Read More …
4 cups oil 6 cups sugar 16 eggs, beaten 24 cups oatmeal 5 tablespoon plus 1 teaspoon baking powder 8 teaspoon salt 8 cups milk In a large bowl, whisk together eggs, sugar and oil. Stir in milk and dry Read More …
YIELD: 100 Portions EACH PORTION: 3/4 Cup (6-1/2 Ounces) Ingredients Weights Measure Rolled Oats, quick cooking 6 lb. 2-1/4 gal. Salt 2 oz. 3 tbsp. Water, boiling 40 lb. 5 gal. Add cereal and salt to boiling water; stir to Read More …
Simple breakfast, no scorching, leaves the cook free to prepare other things. The additions improve the protein of the cereal, making it a better first food. If you use soy products, select high calcium tofu and calcium-fortified soy milk. 4 Read More …
18 lb sliced bacon Arrange slices in rows, across pan with fat edges slightly overlapping lean edges. Bake 375 degrees without turning 20-25 minutes until bacon is slightly crisp. DO NOT OVERCOOK. Drain or skim off excess fat at needed. Read More …
Potatoes and eggs with sausage or soy sausage, corn, cheese and chilis. A Southwestern flavor in a quiche-like filling with a crispy potato crust, this can also make a nice light luncheon entrée. Most attractive and fastest cooking in individual Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 1-1/4 gallon (9 lb 11 oz) cottage cheese 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon pepper, black 2 cups Read More …
Yield: 100 portions (4 pans) Each Portion: 2/3 cup Temperature: 350 F Pan Size: 12 x 20 x 2-1/2 inch steam table pan Ingredients Weights Measure NONSTICK COOKING SPRAY 3/4 oz PEACHES, CANNED, QUARTERS DICED, DRAINED 8-1/3 lb 1 Read More …
Serves 50. 40 eggs, beaten 1 quart oil 1 cup nacho cheese sauce Cook eggs in heated oil. Place scrambled eggs in stainless steel bowl. Add warm nacho cheese sauce to eggs and mix well. Place in steam table pan. Read More …
Pan Size 12 x 20 x 2-1/2 in Steam Table Pan ( 6) Pans 350° F. Each Portion 1 Square (6 ounces) Ingredients Weights Measure NONSTICK COOKING SPRAY 1 ounce POTATO, WHITE, FROZEN, SHREDDED HASHBROWN,THAWED 7 lb 5-1/8 quarts Read More …
Yield: 100 portions Each Portion: 2 eggs Temperature: 325F Griddle Ingredients Weights Measure Eggs, whole 20 lb 200 eggs Shortening, melted or salad oil 8 ounces 1 cup Break 2 eggs individually into a small bowl. Fry eggs “to order” Read More …
Yield: 100 portions Each Portion: 2/3 cup (4-1/2 ounces) Pan Size: 12 x 20 x 4 inch steam table pan Temperature: 325F oven Ingredients Weights Measure Eggs, hard cooked, shelled 10 lb 100 eggs Milk, nonfat, dry 1 lb 10 Read More …
Quiche or frittata Recipe with 9 dozen eggs- 9 9×13 casseroles Scrambled eggs 16-18 dozen PLUS 1 dozen hard boiled Scrambled tofu 4 to 6 ounces soft or silken tofu per person- 24 to 32 pounds Hash brown potatoes 40 Read More …
Yield: 100 portions Each Portion: 2 eggs Ingredients Weights Measure Water Variable Vinegar 2 tablespoons Eggs, whole 20 lb 200 eggs Fill 1 steam table pan (12 x 20 x 4 inches) with water to a depth of Read More …
Yield: 100 portions Each Portion: 1/3 cup (2-1/2 ounces) Ingredients Weights Measure Eggs, whole 20 lb 9-1/3 quarts(200 eggs) Salad Oil or Shortening(melted) 4 ounces 1/2 cup Beat eggs thoroughly. Pour about 1 quart eggs on lightly greased griddle. Cook Read More …
Yield: 100 portions Each Portion: 1 Burrito (4-1/2 ounces) Ingredients Weights Measure Eggs, whites, frozen thawed 7 lb 8 ounces 3-1/2 quarts Eggs, table, frozen thawed 7 lb 8 ounces 3-1/2 quarts Cheese, Monterey Jack, or Cheddar shredded 3 lb Read More …
Yield 100 Portions Pan Size 12 x 20 x 2-1/2″ steam table pan ( 5) Pans 350° F. Each Portion 3/4 cup (6 ounces) in 112 pita Pocket ( 1-1/2 ounces) Ingredients Weights Measure MUSHROOMS, CANNED, SLICED DRAINED, CHOPPED 4 Read More …
50 servings 100 servings “Texas Toast” white bread, cut 1/2 inch thick (1-1/2 ounce slices) 35 slices(3 pounds, 5 ounces) 70 slices(6 pounds, 10 ounces) Frozen whole eggs, thawed OR Fresh whole eggs 1 quart, 1-3/4 cups(2 pounds, 14 ounces) Read More …
Cake Flour 3 lbs Baking Powder 4 oz Sugar 12 oz Salt 2 teaspoon Eggs 18 ea Melted Butter 1 lb Butter Milk 6 cups Vanilla 3 teaspoon Combine and sift together dry ingredients. Add the eggs and butter. Mix Read More …
Ingredient Weight Measure Issue POTATOES, WHITE, FROZEN, SHREDDED, HASHBROWN 25-7/8 lbs 3 gallons 2 quarts CHEESE, MONTEREY JACK, REDUCED FAT, SHREDDED 2 lbs 2 quarts ONIONS, GREEN, FRESH, CHOPPED 8-7/8 ounces 2-1/2 cups 9-3/4 ounces ONIONS, FRESH, CHOPPED 5-5/8 Read More …
Ingredient Weight Measure Issue FLOUR, WHEAT, GENERAL PURPOSE 9-7/8 lbs 2 gallons 1 quart BAKING POWDER 3-7/8 ounces 1/2 cup MILK, BUTTERMILK, DRY 2-3/8 lbs 1 quart 1/2 cup BAKING SODA 1 ounce 2 tablespoons SALT 1-7/8 ounces Read More …
Ingredients Weights Measure EGGS, WHOLE, FRESH 22 lbs 200 each 1 HARD COOKED EGGS: Place eggs in baskets as needed; cover with hot water. Bring to a boil; reduce heat; simmer 10 to 15minutes. DO NOT BOIL. Remove from water; Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 1 gallon (4 lb) cheese, grated or shredded 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon pepper, black 2 cups Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 3 3/4 quart (5 lb) bacon, fried until crisp, drained, chopped 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon pepper, Read More …
This recipe tor 24 servings is sure to be the “star’ at your next buffet. 72 extra-large egg whites or 6 cups Egg Exchange 1-1/2 cups nonfat or lowfat milk 3/4 cup sliced green onion 1 tablespoon crushed, dried basil Read More …
Servings: 100 Portions (4 Pans) Portions: 2 slices each Pan Size: griddle or 18 by 26-inch Sheet Pan Temperature: 375 degree F. griddle or 400 degrees F. Oven (12 lb) Bread, white, unsliced Cut bread into 1-inch thick slices. Lightly Read More …
Ingredients Weights Measure FLOUR, WHEAT, GENERAL PURPOSE 9-7/8 lbs 2 gallons BAKING POWDER 8-3/4 ounces 1-1/8 cups MILK, NONFAT, DRY 13-1/4 ounces 1 quart SALT 1-7/8 ounces 3 tablespoons SUGAR, GRANULATED 12-1/3 ounces 1-3/4 cups EGGS, WHOLE, FROZEN 2-2/3 Read More …
Servings: 100 Portions (4 1/4 Gallons) Portions: 2/3 Cup plus 1 Slice Toast 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 3 cups (1 lb 8 oz) butter or margarine, melted 3/4 cup (1 lb) peppers, Read More …
Servings: 100 Portions (4 1/4 Gallons) Portions: 2/3 Cup plus 1 Slice Toast 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 3 cups (1 lb 8 oz) butter or margarine, melted 3/4 cup (1 lb) peppers, Read More …
Servings: 100 Portions Portions: 2 Halves Each 100 eggs, hard cooked 1 cup (8 oz) mustard, prepared 2 teaspoon salt 1 cup (8 oz) relish, pickle, sweet, drained 3 cups (1 lb 8 oz) salad dressing 1 tablespoon paprika, ground Read More …
Servings: 100 Portions (4 1/4 Gallons) Portions: 2/3 Cup Each 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 3 3/4 cups (1 lb 14 oz) butter or margarine 1-1/2 quart (1 lb 4 oz) flour, wheat, Read More …
Servings: 100 Portions Portions: 2 Eggs Each Temperature: 325 degrees F. Griddle 200 eggs, whole 2 cups (1 lb) bacon fat or shortening, melted Break 2 eggs into a small bowl. Fry eggs “to order” on a lightly greased griddle. Read More …
Servings: 100 Portions Portions: 2/3 Cup Each Pan Size: 18 by 24-inches Roasting Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 3 3/4 cups (1 lb 14 oz) butter or Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 3 quart (4 lb) ham, canned, chopped 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon pepper, black 2 cups (1 Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 3 quart (4 lb) cheese, grated or shredded 1-1/2 quart (2 lb) ham, canned, chopped 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 4-Jumbo can (4 lb) mushrooms, canned, sauté ed in butter, chopped or sliced 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 Read More …
Servings: 100 Portions Portions: 2 Eggs Each 200 eggs (20 lb) eggs, whole enough to cover – water, hot Cover eggs with hot water. Bring to a boil; reduce heat and simmer 10 to 15 minutes. DO NOT BOIL. Remove Read More …
2 quart (8 cups) water 1-1/2 oz corn starch 6 lb brown sugar 1/4 teaspoon salt 1 1/3 tablespoon mapeline flavoring Combine first 4 ingredients. Bring to a boil, reduce to a simmer and cook 10 minutes or until thickened. Read More …