Free Recipes Archive
Cakes, Cookies, Custards, Desserts, Fruits, Ice Cream, Pies, Rice Pudding, etc.
Yield: 100 Portions (4-3/4 Gallons) Each Portion: 3/4 Cup (6 Ounces) Ingredients Weights Measure Yogurt mix, dehydrated, vanilla 10 lb 2-5 lb cn Water (40°F. to 60°F.) 2-1/2 gal Stir dehydrated mix into water. Mix thoroughly with wire whip Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 1-1/2 quart (3 lb) bananas, fresh, peeled, sliced 10 lb cake mix, yellow 1 cup (8 oz) salad oil Read More …
Yield: 100 Portions (3 pans) Each Portion: 1/2 Cup (4 Ounces) Pan Size: 12 x 20 x 2-1/2 inch Steam Table Pan Ingredients Weights Measure Milk, nonfat, dry 2 lb 13 oz 2-1/2 qt Water, warm 11-1/4 qt Butter Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 8 1/4 quart water, warm 3 quart (60 eggs) eggs, whole. Read More …
Servings: 100 Portions (17-2 crust pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 9 quart , (8 lb) flour, wheat, pastry, sifted 6 tablespoon (4 oz) salt 2-1/2 quart (4 lb 12 oz) shortening 1-1/4 quart water, cold Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 1-3/4 cups (8 oz) milk, nonfat, dry 1-1/2 quart water, warm 6 3/4 cups (3 lb) sugar, granulated 3 cups (12 oz) cocoa 1/4 teaspoon salt 2 cups water, cold 1-1/4 Read More …
Yield: 100 Portions (5 Pans) Each Portion: 1 slice Temperature: 350°F Pan Size: 16 x 4-1/2 x 4-1/8 inch loaf type pan Ingredients Weights Measure Cake Mix, Devil’s Food 8 lb 12 oz 8-1/2 qt (1-3/4 No. 10 cn) Salad Read More …
Ingredients Measurement 28 56 80 110 Milk Tablespoon 3 6 9 12 Unsweetened Chocolate Squares 2 4 6 8 Corn Syrup Tablespoon 1 2 3 4 Vanilla Teaspoon 1 2 3 4 Margarine Tablespoon 3 6 9 12 Powdered Sugar Read More …
Servings: 100 Portions (5 Gallons) Portions: 3/4 Cup Each 1 quart (1 lb) cocoa, 1 cup (8 oz) sugar, granulated 3 quart water 1 gallon water 2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated Mix togeter cocoa, Read More …
Yield: 2-1/4 cups Ingredients Weights Measure Sugar, powdered, unsifted 1 lb 3-1/2 cups Cocoa 2 oz 2/3 cup Butter or margarine 2-2/3 oz 1/3 cup Vanilla 1 tsp Water, boiling 1/2 cup (variable) Sift together sugar and cocoa Read More …
Yield: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) Ingredients Weights Measure Butter or margarine 1 lb 2 cups Shortening 8 oz 1-1/8 cups Sugar, powdered, sifted 4 lb 1 gal Cocoa 8 oz 2-2/3 cups Milk, nonfat, dry 1-3/4 oz Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 quart (2 lb 4 oz) milk, nonfat, dry 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking Read More …
Servings: 1-3/4 Quarts (filling for One 2-Layer Sheet Cake) 5-1/2 cups water 1-1/8 cups (5 oz) milk, nonfat, dry 1/2 cup (4 oz) sugar, granulated 1/2 teaspoon salt 9 tablespoon (3 oz) cornstarch 3/4 cup (6 oz) sugar, granulated 1/2 Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 5-1/2 cups (1 lb 10 oz) milk, nonfat, dry 7 1/4 water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Servings: 100 Portions (4 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-3/4 quart (3 lb 8 oz) rice 1-1/2 gallon water, cold 2-1/4 tablespoon (1-1/2 oz) salt 4-1/2 cups Read More …
Servings: 100 Portions (4 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-3/4 quart (3 lb 8 oz) rice 1-1/2 gallon water, cold 2-1/4 tablespoon (1-1/2 oz) salt 4-1/2 cups Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 5-1/2 cups (1 lb 10 oz) milk, nonfat, dry 7 1/4 water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled Pour mixture into top hopper of mechanical freezer; start dasher motor; turn on refrigeration. Freeze to a temperature of 18 to 22 Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 quart (2 lb 4 oz) milk, nonfat, dry 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 quart (2 lb 3 oz) milk, nonfat, dry 2-1/2 gallon water, cold (50 degrees F.) 1 1/4-No. 10 can (6 Read More …
Yield: 100 Portions (13 pies) Each Portion: 1/8 pie Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, baked 13-1 crust Milk, nonfat, dry 1 lb 3 oz 4-1/3 cups Water, warm 11 lb 5 oz 5-2/3 Read More …
Ingredients Weights Measure WATER,COLD 2 lbs 3-3/4 cup WHIPPED TOPPING MIX,NONDAIRY,DRY 1 lbs 1 gal 1-5/8 qts MILK,NONFAT,DRY 1-5/8 oz 1/2 cup 2-2/3 tbsp EXTRACT,VANILLA 7/8 oz 2 tbsp Place cold water in mixer bowl; add topping, milk, and vanilla. Read More …
Ingredients Weights Measure CREAM,WHIPPING,COLD 4-1/4 lbs 2 qts SUGAR,POWDERED,SIFTED 5-1/4 oz 1-1/4 cup EXTRACT,VANILLA 7/8 oz 2 tbsp Pour cream into chilled mixer bowl. Using whip at medium speed, whip 1 gallon of cream 3 to 7 minutes or until Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 1 3/4-5 lb can (8 lb 12 oz) Ice milk-milk shake mix, dehydrated, vanilla 8 3/4 quart water (40 – 60 degrees F.) Stir powder into water. Mix thoroughly with wire Read More …
Makes 600 x 2 ounce cookies or 300 x 4 ounce cookies 10-1/2 pounds granulated sugar 7-1/2 pounds light brown sugar 12 pounds butter, unsalted 2 ounces vanilla extract 6 ounces salt 6 ounces baking soda 3 quarts whole eggs, Read More …
Servings: 100 Portions (1-3/4 to 2 Gallons) Portions: 1/4 Cup Each 7 1/2 cups water, cold 2-1 lb can (2 lb) topping dessert and bakery products, dehydrated 1 1/3 cups (6-1/2 oz) milk, nonfat, dry 4 tablespoon vanilla (optional) Put Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 4 quart (4 lb) flour, wheat, general purpose, sifted 2-1/4 (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt Read More …
Ingredients Measurement 25 50 75 100 Sweetened Condensed Milk 14 ounce Cans 3 6 9 12 Cream Cheese 8 ounce Pkgs. 3 6 9 12 Vanilla tablespoons 1 2 3 4 Lemon Juice Cups 1 2 3 4 Beat the Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 3 pkg. (2 lb 4 oz) chocolate chips, semisweet 3 1/3 gallon (4 lb) bread, day old 1/2 Read More …
INGREDIENTS MEASURES WEIGHTS (lb) Butter or Margarine, softened 2 cups 1 pound Sugar, granulated 1-1/2 cups 12 ounces Sugar, brown, firmly packed 1-1/2 cups 12 ounces Eggs, slightly beaten 4 8 ounces Vanilla extract 2 teaspoons Flour, all-purpose 4-1/2 Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 2-5 lb can (10 lb) Ice milk-milk shake mix, dehydrated, chocolate 8 quart water (40 – 60 degrees F.) 1-3/4 quart (2-28 oz jars) maraschino cherries, drain well, finely chopped 3 Read More …
Servings: 100 Portions (5 Gallons) Portions: 3/4 Cup Each 1-3/4 gallon water (40 to 70 degrees F.) 2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated 2 quart Butter Ice Cream Sauce, prepared Pour water into container; add Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon ice milk mix, liquid, fresh, chocolate, chilled 1-3/4 quart (2-28 oz jars) maraschino cherries, drain well, finely chopped 3 cups (12 oz) pecans or walnuts Add cherries and nuts Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water, cold (50 degrees F.) 1-No. 10 can (5 lb) butterscotch, Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 1 gallon (6 lb) sugar, brown 3-1/2 cups (water) 1-1/2 (12 oz) butter or margarine 1-1/8 cups (5 oz) milk, nonfat, dry 2 cups water, warm 2 tablespoon vanilla Dissolve sugar Read More …
This recipe is in metric. Many commercial recipes have the ingredients measured by weight, a scale is a good investment when making large recipes. The first column serves 50, the larger amount serves 250. 1.3 kg Basic Sweet Pastry (or Read More …
Margarine, softened 2 lb. 12 ounce ~1 quart 1-1/2 cups Brown sugar 2 lb. 11 ounce 1 quart ~1-1/3 cups Granulated sugar 2 lb. 6 ounce 1 quart ~1-1/3 cups Whole eggs 2 lb. ~16 Vanilla extract 2 ounce ~1/4 Read More …
Yield: 2-1/2 quarts (1-1/4 quarts per sheet cake) Ingredients Weights Measure Butter or margarine 1 lb 2 oz 2-1/4 cups Sugar, brown, packed 2 lb 4-1/4 cups Milk, nonfat, dry 1 oz 1/4 cup Water 1 cup Sugar, powdered, Read More …
2 cans Cherry pie filling 2 cans Crushed pineapple 3 small cans Mandarin oranges 1/2 bag Mini marshmallows 2 cans Eagle brand CONDENSED milk 2 large (16oz) Cool Whip Chopped Pecans (optional) Mix together in large bowl, Refrigerate. Post Views: Read More …
A great dessert, but also a fabulous winter breakfast dish served hot with cream or half and half and a side serving of crisp bacon or thinly sliced ham. 48 Servings, 4 9×13 pans 13 quarts apples (about 24 medium), Read More …
Servings: 100 Portions (2 Pans) Portions: 1 section each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 2-1/4 gallons (20 lb 12 oz or 3-No. 10 can) apples, canned 1/2 cup juice, lemon 1 tablespoon lemon Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1 quart (2 lb) butter or margarine 3 quart (3 lb) graham cracker crumbs 1-3/4 cups (12 oz) sugar, Read More …
Yield: 100 portions (2 pans) Each Portion: 1 piece Temperature: 350 F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Margarine or butter, melted 1 lb 8 oz 3 cups Crackers, graham, crumbs 3 lb 3 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. Oven 2 cups (1 lb) butter or margarine, melted 3 quart (3 lb) flour, wheat, hard, sifted 2-1/4 quart (4 Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1 quart (2 lb) butter or margarine 3 quart (3 lb) graham cracker crumbs 1-3/4 cups (12 oz) sugar, Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1 quart (2 lb) butter or margarine 3 quart (3 lb) graham cracker crumbs 1-3/4 cups (12 oz) sugar, Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 1 3/4-5 lb can (8 lb 12 oz) Ice milk-milk shake mix, dehydrated, vanilla 8 3/4 quart water (40 – 60 degrees F.) 2-No. 10 can (12 lb 12 oz) blueberries, Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1 quart (2 lb) butter or margarine 3-3/4 quarts (5 lb 8 oz) sugar, brown 1-2/3 tablespoons (1 oz) salt 5-3/4 cups (1 Read More …