Free Recipes Archive
Servings: 100 Portions (6 1/4 Cups) Portions: 1 Tablespoon Each 1 quart (1 lb 8 oz) sugar, brown 1 quart mustard, prepared 3 cups (1 lb 8 oz or 2-12 oz btl) chili sauce Blend all ingredients together. Serve hot Read More …
Servings: 100 Portions (3 Cups) Portions: 1 Teaspoon Each 2-1/2 cups (8 oz) mustard, ground 1-1/2 cups water Add water gradually to mustard and blend until smooth. NOTE: Serve with egg rolls. If a hotter sauce is desired, cover and Read More …
Servings: 1 quart 2 pkgs (8 ounce each) Cream Cheese, softened 1/2 cup Mayonnaise or Salad Dressing 1/4 cup Onion, minced 2 tablespoon Parsley, chopped 1 tablespoon Mustard, prepared 2 teaspoon Worcestershire sauce 2 cans (7 1/2 oz each) Clams, Read More …
About 1 quart 1 cup fresh corn kernels (from 2 small ears) or frozen, thawed 1 large tomato, seeded, chopped 2/3 cup chopped red onion 1/2 cup chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/2 Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Pin Wheel plus 1/4 Cup Gravy Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 2 gallon Vegetable Gravy recipe, prepared 18 lb beef, ground 4-1/2 cups (1 lb 8 Read More …
YIELD: 100 Portions (5 Gallons) EACH PORTION: 3/4 Cup (4-1/2 Ounces) Ingredients Weights Measure Water, hot 6 to 9 gal. Salt 2 oz. 3 tbsp. Salad oil 1-1/2 oz. 3 tbsp. Noodles, egg 9 lb. Butter or margarine, Read More …
25 lb. ground beef 2 dozen eggs pepper to taste 6 large onions, chopped 6 cloves garlic, minced 10 cups bread crumbs parsley about 5 to 6 cups water (enough to make soft mixture) Combine all. Shape all into meatballs Read More …
Yields 2 quarts. 1 tablespoon vegetable oil 1 cup green or red bell pepper, chopped 1 cup onion, chopped 1 (50 ounce) can Campbell’s Condensed 98% Fat Free Cream of Celery Soup 2 cups V8 100% vegetable juice 1 cup Read More …
Yieid 100 Portions Each Portion 1 cup Ingredients Weights Measure HAM, CANNED, COOKED, PULLMAN 1 lb 3 cup ONIONS, DRY PEELED, CHOPPED 2 lb 3 cup CARROTS, FRESH CHOPPED 2 lb 6 cup CELERY, FRESH CHOPPED 1 lb 3 cup Read More …
Servings: 100 Portions (5 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan or 12 by 20 by 2 1/2-inch Steam Table Pan Temperature: 450 degrees F. and 350 degrees F. Oven 30 lb eggplant, fresh, unpared, Read More …
Servings: 100 Portions (2 Gallons) Portions: 1/3 Cup Each 5-1/2 cups (1 lb 10 oz) milk, nonfat, dry 1-3/4 gallon water, warm 3 cups (1 lb 8 oz) Meat drippings and clear fat or shortening 1 quart (1 lb 2 Read More …
Servings: 100 Portions (2 Gallons) Portions: 1/3 Cup Each 5-1/2 cups (1 lb 10 oz) milk, nonfat, dry 1-3/4 gallon water, warm 3 quart (4 lb onions, dry, chopped 3 cups (1 lb 8 oz) Meat drippings and clear fat Read More …
YIELD: 100 Portions (3 Pans) EACH PORTION: 3/4 Cup (6-1/2 Ounces) PAN SIZE: 12 by 20 by 4-inch Steam Table Pan TEMPERATURE: 350°F. Oven; 350°F. Griddle Ingredients Weights Measure Rice, long grain 7 lb 12 oz. 4-1/2 qt. Water, boiling Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans Ingredients Weights Measure Applesauce, canned, sweetened 5 lb 2-1/3 quart Water 2 lb 1 quart Cereal, Bran 100% 2 lb 2-1/2 quarts Read More …
1/2 lb. margarine 12 ounce onions, diced 2 lbs. canned mushroom pieces, drained (reserve the liquid)* 2 lbs. celery, diced 2 lbs. 8 ounce bean sprouts, drained (reserve the liquid)* 4 ounce chicken base (no added MSG) 1 gallon + Read More …
32 lb. of chicken pieces (chickens cut into 8 pieces each ) 2-1/2 quart salad dressing (10 cups, miracle whip type) 12 cups cornflake crumbs 3 lb. parmesan cheese 1-1/4 teaspoon salt and pepper Brush chicken with salad dressing. Combine Read More …
50 lb Chicken, cut-up 1-1/2 quart onions, finely Chopped 16 oz Butter or margarine, Melted 1 quart Vinegar 3 quart Water 2 c Worcestershire sauce 3 quart Ketchup 3/4 c Prepared mustard 3 c Brown sugar 6 tb Salt 1 Read More …
Servings: 100 Portions (4 Pans) Portions: 4-1/2 Ounces Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 30 lb. fish, fillets, thawed 1 1/3 cups (6-1/2 oz) milk, nonfat, dry 7 1/2 cups water, warm 4-1/2 tablespoon Read More …
40 pounds hamburger 20 cup bread crumbs 6 tablespoon Worcestershire Sauce 6 tablespoon salt 4 teaspoon pepper 40 eggs 20 cup milk Mix together well. Use ice cream scoop to form meatballs. Place on Cookie sheet close together. Bake at Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Slice Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 325 degrees F. Oven 2 gallon (4 lb) bread, dry, broken variable water 1 quart (1 lb 4 oz) onions, dry, finely chopped Read More …
50 servings 100 servings Lasagna noodles 42 each(2 pounds, 13 ounces) 84 each(5 pounds, 10 ounces) Vegetable oil 1/4 cup 1/2 cup Fresh zucchini, sliced 2 1/2 cups(1 pound) 1 quart, 1 cup(2 pounds) Fresh mushrooms, sliced ORCanned mushrooms, 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 …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 350 degrees F. Deep Fat 100 steaks (35 lb) veal steaks, breaded, frozen Cook frozen steaks in deep fat until golden brown, about 5 minutes. Serve immediately, or hold partially covered until Read More …
1/2 cup servings Ingredients 25 50 75 100 cups bacon drippings or oil 1 1 3/4 2 2 1/2 cups long grain rice 2 1/2 5 7 9 cups chopped onion 1 1/2 3 4 1/2 6 cups chopped celery Read More …
Amount Measure Ingredients Preparation 9 cups rotini pasta uncooked 1 cup celery with leaves chopped 1 pound fresh vegetables, such as mushroom, peas, broccoli, or mixed chopped or sliced 1 cup onion chopped 3/4 cup butter 1 cup Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Steak Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Deep Fat and 350 degrees F. Oven 100 steaks (35 lb) veal steaks, breaded, frozen Tomato Sauce recipe, prepared 50 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Deep Fat; 350 degrees F. Oven 100 slices (35 lb) veal, steaks, breaded, frozen 1-1/2 gallon (8 lb) onions, dry, Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Pieces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven; 350 degrees F. Deep Fat 50 lb. chicken, broiler-fryer, cut-up 3 quart (6 lb) shortening, melted 4-1/2 quart (4 Read More …
Servings: 100 Portions Portions: 4-1/2 Ounces Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 30 lb. fish, fillet or steak, thawed 1-1/2 cups juice, lemon 2 cups (1 lb) butter or margarine, melted 3 cups (1 Read More …
Servings: 100 Portions (2-1/4 Gallons) Portions: 1/3 Cup Each Pan Size: 18 by 24-inch Roasting Pan 2 cups (1 lb) Meat drippings and clear fat or shortening 1 quart (1 lb) flour, wheat, general purpose, sifted 2 gallon chicken stock, Read More …
Mix 8 lbs hamburger 8 eggs, slightly beaten 4 cups bread crumbs 3-1/2 cups milk 3/4 cup minced parsley 3 tablespoons salt 1-1/2 teaspoons black pepper 2 quarts chopped onion 1 quart chopped green pepper 16 mashed garlic cloves 2-1/2 Read More …
Yield 100 Portions Pan Size 12 x 20 x 2-1/2 in Steam Table Pan (4)Pans F. Each Portion 3/4 cup (6-1/2 oz) Ingredients Weights Measure RICE, BROWN, PARBOILED, LONG GRAIN 5-1/2 lb 3-1/3 qt WATER, COLD 13-1/4 lb. 6-5/8 qt. Read More …
YIELD: 100 Portions (4 Pans) EACH PORTION: 1 Cup (5-1/2 Ounces) PAN SIZE: 12 by 20 by 4-inch Steam Table Pan Ingredients Weights Measure Water 9 gal. Salt 2-1/2 oz. 1/4 cup Salad oil 2 oz. 1/4 cup Pasta 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 …
Yield 100 Portions Pan Size Steam Jacketed Kettle Ingredients Weights Measure RICE, LONG GRAIN WHITE 5 lb 3-1/2 qt WATER 12 lb 1-1/2 gal SALT 1 oz NONSTICK COOKING SPRAY 2 oz ONIONS, DRY PEELED, CHOPPED 1 lb Read More …
Number of Servings Measurement 25 50 75 100 Bacon Drippings or oil Cups 1-1/2 1-3/4 2-1/2 2-1/2 Long Grain Rice Cups 2-1/2 5 7 9 Onion, Chopped Cups 1-1/2 3 4-1/2 6 Celery, Chopped Cups 1-1/2 3 4-1/2 6 Bell Read More …
Yield 100 Portions Pan Size Steam Jacketed Kettle Each Portion 3/4 cup (5 oz) 12 x 20 x 4” Steam Table Pan ( 3) Pans Ingredients Weights Measure BROTH, CHICKEN STOCK HOT 21-7/8 lb 10-1/2 qt PAPRIKA, GROUND 1-1/2 oz Read More …
Servings: 100 Portions Portions: 3/4 Cup Each Temperature: 360 degrees F. Deep Fat 35 lb. potatoes, white, fresh, 3/4-inch cubes 3 cups (1 lb) peppers, sweet, fresh, finely chopped 1 cup (7 oz or 1/4-No. 2-1/2 can) pimientos, canned, drained, Read More …
Yield 100 Portions Pan Size Steam Jacketed Kettle Each Portion 3/4 cup (6-1/2 oz) Ingredients Weights Measure RICE, LONG GRAIN 7 lb. 4-1/8 qt. WATER, COLD 17 lb. 8-1/2 qt. SALT 1-1/2 oz. 2-1/3 tbsp. SQUASH, FRESH, SUMMER TYPE TRIMMED, Read More …
Servings: 100 Portions Portions: 2/3 Cup Each 35 lb. potatoes, white, fresh, quartered to cover (variable) water 1/2 cup (5 oz) salt 1/2 cup (5 oz) salt 2 cups (1 lb) butter or margarine, melted 2-1/4 cups (10 oz) milk, Read More …
YIELD: 100 Portions EACH PORTION: 3/4 Cup (4-1/2 Ounces) Ingredients Weights Measure Rice, long grain 9 lb 5-1/4 qt. Water, cold 22 lb 2-3/4 gal. Salt 2 oz. 3 tbsp. Salad oil 1-1/2 oz. 3 tbsp. Combine rice, water, salt, Read More …
35 lb spuds, peeled 1 quart milk (warmed) 3/4 lb butter or margarine 5 teaspoon Salt Cut the potatoes in half lengthwise, cover with cold water. Bring to a boil cooking the potatoes until fork tender about 20 min., drain Read More …
YIELD: 100 Portions (2 Pans) EACH PORTION: 3/4 Cup (41/2 Ounces) PAN SIZE: 12 by 20 by 4-inch Steam Table Pan Ingredients Weights Measure Rice, long grain 9 lb. 5-1/4 qt. Water 2-1/4 gal. Salt 2 ounce 3 tbsp. Read More …
Servings: 100 Portions Portions: 2/3 Cup Each 3 quart (6 lb 2 oz or 1-No 10 can) potatoes, white, instant 2-3/4 cups (12 oz) milk, nonfat, dry 13-1/2 quart water, boiling 2 cups (1 lb) butter or margarine 3 tablespoon Read More …
Stacked enchiladas are simple and traditional. Start the beans the day before, or use precooked beans. serves 100; 5 13×18 half pans or 9-10 9×13 casserole pans preheat oven to 350° 10 pounds (24 small) onions, chopped 8 pounds (24 Read More …
Servings: 100 Portions Portions: 2/3 Cup Each 20 lb. rutabagas, fresh, Peeled, cut into small pieces 10 lb. potatoes, fresh, white, peeled, diced 6 tablespoon (4 oz) salt 5 gallon water, boiling 1/2 cup (4 oz) sugar, granulated 1 teaspoon Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. rutabagas, fresh, Peeled, cut into small pieces 6 tablespoon (4 oz) salt 5 gallon water, boiling 1/2 cup (4 oz) sugar, granulated 1 teaspoon pepper, black 2 cups (1 lb) butter Read More …
Servings: 100 Portions (2 Pans) Portions: 2/3 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 1 1/3 cups (6-1/2 oz) milk, nonfat, dry 7 1/4 cups water, warm 22 lb 8 oz (20-No. 3 Read More …
Servings: 100 Portions (4 Pans) Portions: 3 Pieces Each Pan Size: 12 by 20-inch Steam Table Pan 35 lb. potatoes, white, fresh, cut in 1 1/2-inch pieces to cover (variable) water 1/2 cup (5 oz) salt 2 cups (1 lb) Read More …