Free Recipes Archive
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 4-No. 2-1/2 can (4 lb 12 oz) soup, dehydrated, chicken-flavored with noodles 6-1/2 gallon water, boiling 5 lb. mixed vegetables, frozen Stir soup mix into boiling water. Add frozen vegetables. Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 7-No. 2-1/2 can (8 lb) soup, dehydrated, green pea 6 gallon water, boiling Stir soup mix into boiling water. Stir until smooth. Return soup mixture to a boil. Reduce heat. Read More …
1 gallon water 1 pound medium shrimp 1 pound raw white fish fillet 1 jumbo Spanish onion, peeled and quartered 1 clove (stuck into the onion) 2 medium carrots, quartered 3 celery ribs, quartered 2 bay leaves 2 sprigs fresh Read More …
Servings: 100 Portions (2 Pans) Portions: 1-1/4 Cups Each Pan Size: 18 by 24-inch Roasting Pan 30 lb beef, diced, thawed 2 cups (8 oz) flour, wheat, general purpose, sifted 1/2 cup (5 oz) salt 2 tablespoons pepper, black 1-2/3 Read More …
19-1/2 lbs. stew meat 4 cloves garlic 3 gallons water 1-3/4 quarts flour 1/4 cup salt 1 tablespoon pepper 8-1/2 lbs. potatoes 7 lbs. carrots 4 lbs. celery 2 lbs. onions Brown beef and garlic; add water and simmer covered Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 5 gallon stock, beef 1-1/2 quart (2 lb) carrots, fresh, diced 1-1/2 quart (2 lb) onions, dry, chopped 1-1/2 quart (2 lb) celery, fresh, chopped 1-1/2 cups (8 oz) peppers, Read More …
YIELD: 25 six-ounce servings SERVING SUGGESTIONS: Use this smooth recipe as a hot appetizer, as an ingredient in casseroles, or even as a sauce. VARIATIONS: Turn this recipe into a vegetable chowder with the addition of diced seasonal veggies, corn, Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 22 to 30 lb. ham bones, cracked 10 lb. ham trimmings (if available) 7 gallon water, cold 3 cups (1 lb) carrots, fresh, chopped 3 cups (1 lb) celery, fresh, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Beans, Green or Wax, frozen to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 3-1/2 quart (6 lb) beans, white, dry 2 gallon water, cold 5-1/4 gallon stock, ham or water 1-1/4 quart (1 lb) carrots, fresh, shredded 1 quart (2 lb) onions, dry, Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 1/4 gallon Chicken Stock recipe, prepared, cooked, boiling 4 cups (1 lb 12 oz) steamed rice, prepared, cooked season to taste Cook rice according to directions on the “Steamed Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 3 gallon (18 lb) oysters, with liquid 2-3/4 quart (3 lb 4 oz) milk, nonfat, dry 3-1/2 gallon water, warm 1-1/4 quart (2 lb 8 oz) butter or margarine 2 Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6-1/2 gallon stock, beef, clear 3 1/3 cups (1 lb 8 oz) shortening, melted 11-1/4 quart (15 lb) onions, dry, thinly sliced 2 cups (8 oz) flour, wheat, hard, sifted Read More …
Yield: 24 Servings 1/2 cup Soybean oil 10-1/2 ounces (2 cups) Onions, chopped 1 ounce (1/4 cup) Garlic, minced 2 ounces (1/2 cup) Soy flour 2 ounces (1/2 cup) All-purpose flour 2 gallons Vegetable, fish or chicken stock 2 quarts Read More …
Servings: 100 Portions (8 Gallons) Portions: 1-1/4 Cups Each 31 lb. veal, boneless, diced into 1-inch pieces 1-1/2 gallon water, boiling 3/4 cup (8 oz) salt 4 tablespoon (1 oz) paprika 1 tablespoon pepper, black 4 quart (4 lb) onions, Read More …
This gets even better if made two days ahead and chilled to blend flavors. serves 100 preheat oven to 350° 6 pounds pinto beans 1 pounds kidney beans (or red beans) Soak overnight. Cook & season to taste. In a Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 3-1/2 cups (1 lb 8 oz or 1-No. 2-1/2 can) Soup and Gravy base, chicken 6 gallon water, boiling 1-1/2 quart (30 eggs) eggs, whole, well beaten 6 2/3 cups Read More …
6 pounds dry white beans ( 3-1/2 quarts ) 7 gallons ham or chicken stock 8 ham bones 2-3/4 cups shredded carrots (about 1 lb.) 4-1/2 cups finely chopped onions (about 2 lb.) 2 teaspoon pepper 2 cups all purpose Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 3-1/2 quart (6 lb) beans, white, dry 2 gallon water, cold 6 1/4 gallon stock, ham or water 1-1/4 quart (1 lb) carrots, fresh, shredded 1 quart (2 lb) onions, Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 1/4 gallon Beef Stock recipe, prepared, cooked, boiling 1-1/2 quart (3 lb) barley Season to taste Prepare “Beef Stock” recipe. Add barley to boiling stock. Simmer, stirring frequently, about Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 1/4 gallon Beef Stock recipe, prepared, cooked, boiling 1-1/2 quart (1 lb) noodles Season to taste Prepare “Beef Stock” recipe. Add noodles to boiling stock. Simmer, stirring frequently, about Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 1/4 gallon Beef Stock recipe, prepared, cooked, boiling 4 cups (2 lb) rice Season to taste Prepare “Beef Stock” recipe. Add rice to boiling stock. Simmer, stirring frequently, about Read More …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (3-4 minutes) Partially thaw. Arrange in single layers in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For Read More …
Servings: 100 Portions (2 Gallons) 3 quart soy sauce 2 cups salad oil 1-1/2 quart (1-No. 3 cyl can) juice, pineapple 2 quart water 4 cloves (12 oz) garlic, dry, minced 8 tablespoon (2 oz) ginger, dry 4 tablespoon (2 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. asparagus, frozen to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot water to barely Read More …
Servings: 1 Gallon 3 cups (1 lb 8 oz) butter or margarine, melted 1 quart (1 lb) flour, wheat, hard, sifted 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water, warm 2 tablespoon (1 1/3 oz) salt Read More …
Servings: 100 Portions (3 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pans Temperature: 400 degrees F. Oven 40 lb. squash, acorn A.P. 3 tablespoon (2 oz) salt 1 tablespoon cinnamon 2-3/4 cups (1 lb) sugar, brown Read More …
Servings: 1 Gallon 1 cups (8 oz) butter or margarine, melted 1 cups (4 oz) flour, wheat, hard, sifted 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water, warm 2 tablespoon (1 1/3 oz) salt CHOOSE ONLY Read More …
Servings: 100 Portions (2 Pans) Portions: 3/4 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 1-3/4 quart (2 lb 8 oz) bacon, chopped 1-1/2 quart (2 lb) onions, dry, chopped 3 3/4 gallon (34 Read More …
4 Cups Sugar 6 Cups Water One 46 ounce can pineapple juice Two 12 ounce cans frozen orange Two lemons juice or lemonade 3 bottles ginger ale 6 bananas Cook sugar and water together until sugar is dissolved. Cool. Slice Read More …
Servings: 100 Portions (6 1/4 Quarts) Portions: 1/4 Cup Each 1-1/4 gallon water, hot 5-1/4 cups (2 lb 14 oz) tomato paste, canned 1/2 cup (4 oz) sugar, granulated 3 tablespoon (2 oz) salt 1 teaspoon pepper, black 1 teaspoon Read More …
Iced beverages Iced tea or lemonade or fruit punch/koolaid for lunch 6 to 8 gallons Iced tea is made with 5 ounces or a scant 2 cups loose tea PLUS ice, sugar, sweetener, lemon or lime slices Sweet tea contains Read More …
Servings: 100 Portions (2 Gallons) Portions: 1/3 Cup Each 3 cups (1 lb) onions, dry, finely chopped 3 cups (1 lb 8 oz) meat drippings and clear fat or shortening 1 quart (1 lb 2 oz) flour, wheat, hard 2 Read More …
Servings: 100 Portions (3 Gallons) Portions: 1 Cup Each 2-5 lb can (10 lb) Ice milk-milk shake mix, dehydrated, chocolate 12 quart water (40 – 60 degrees F.) Stir powder into water. Mix thoroughly with wire whip or mechanical mixer. Read More …
Servings: 100 Portions (3 Gallons) Portions: 1 Cup Each 3 gallon milk shake mix, liquid, fresh, chocolate, chilled 1 gallon water, cold Stir milk shake mix into water. Mix thoroughly with wire whip or mechanical mixer. Cover container. Chill 4 Read More …
Makes 50 large mugs or 70 cups Start heating 3 gallons of milk To make the recipe using cocoa, beat together and boil hard 5 minutes: 1/2 pound cocoa 1 pound (2-1/4 cups) sugar 1 teaspoon salt 1 gallon boiling Read More …
YIELD: 100 Portions (14 Pots) EACH PORTION: 8 Ounces Coffee, roasted, ground 2 lb 2 oz (2-5/8 qt) Place filter paper in brewing funnel. Spread coffee evenly in filter. Slide funnel into brewer; place empty pot on heating element. Press Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 1-1/2 quart (2 lb) bacon, chopped 1-1/2 cups (8 oz) celery, fresh, chopped 3 cups (1 lb) onions, dry, chopped 1-1/2 cups (8 oz) peppers, sweet, fresh, chopped 2 gallon Read More …
Servings: 100 portions Coffee, roasted, ground: 5 oz portion …. 7 1/2 cups (1 lb 8 oz ) 8 oz portion …. 3-1/2 quart (2 lb 8 oz) 9 oz portion …. 3-1/2 quart (2 lb 12 oz) Make sure Read More …
11 lb. white navy beans 30 lb. potatoes 18 medium onions 6 pkgs. sausage (your choice) 1 box bay leaves This recipe is designed for big electric roasters. You will need 3 of them. Soak beans overnight and then cook Read More …
Servings: 100 Portions Portions: 4 to 5 spears Each 37 lb 13 oz asparagus, fresh 1-1/2 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a Read More …
Approximate Cooking Time: 5 lb pressure (6-8 minutes) 15 lb pressure (3-5 minutes) Place whole stalks in single layers in a solid pan, or place stalks flat 2 inches deep in perforated pan. NOTE: For fresh vegetables, fill steamer pans Read More …
Servings: 1 Gallon 2 cups (1 lb) butter or margarine, melted 2 cups (8 oz) flour, wheat, hard, sifted 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water, warm 2 tablespoon (1 1/3 oz) salt 2-7 oz Read More …
Servings: 100 Portions (3-1/2 Quarts) Portions: 2 Tablespoons Each 2-1/4 quart (4 lb 8 oz or 1/2-1 gallon jar) Salad Dressing 1 quart (2 lb) relish, pickle, sweet 3 tablespoon parsley, fresh, chopped 1 cup (7 oz or 1-7 oz Read More …
Servings: 100 Portions (1-1/2 Gallons) Portions: 3-1/2 Tablespoons Each 3 quart water, boiling 2-3/4 quart (5 lb) sugar, granulated 1 teaspoon salt 1-3/4 cups (8 oz) cornstarch 1 quart water 2 cups (1 lb) butter or margarine 3 quart (6 Read More …
Servings: 100 Portions (4 3/4 Quarts) Portions: 3 Tablespoons Each 1 quart (1 lb 8 oz) sugar, brown 3/4 tablespoon salt 2-1/2 quart water, boiling 1 cup (5 oz) cornstarch 1 quart water, cold 1 teaspoon cinnamon, ground 1/2 teaspoon Read More …
Servings: 1 Gallon 2 quart (4 lb.) Beans, refried, canned 3 cups (1 lb 8 oz) Butter or margarine, softened 1-1/2 quart (1 lb 8 oz) Cheese, Cheddar, grated 1 tablespoon (3 cloves) Garlic, dry, minced 1/2 cup (4 oz) Read More …
Servings: 100 Portions (3 Quarts) Portions: 5 Tablespoons Each 3 quart (8 lb 4 oz or 11-12 oz btls) chili sauce 1 cup vinegar 1/2 cup (3 oz) sugar, granulated 6 tablespoon (3 oz) Worcestershire sauce 3/4 tablespoon salt 1-1/2 Read More …
4 8-oz. pkg. cream cheese, softened 3 medium onions, grated 1 tablespoon horseradish 1 c. seafood sauce 2 lb. cooked shrimp, cut into small pieces Soften cream cheese, add onions, horseradish and sauce, mixing well. Fold in shrimp. Serve with Read More …
This makes enough to serve 200 people. 5 to 6 medium onions, chopped 4 cups vegetable oil 5 bottles catsup 1 large and 1 small bottle Worcestershire sauce 3 cloves garlic, chopped 1 (16 ounce) box brown sugar 1 large Read More …