Free Recipes Archive
Servings: 100 Portions Portions: 1/2 Cup Each 22 lb. 3 ounce onions, fresh 3 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a boil in Read More …
Approximate Cooking Time: 5 lb pressure (20-30 minutes) 15 lb pressure (10-20 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 5 gallon (20 lb) onions, dry, 1/2-inch slices 3 gallon water, boiling 1/2 cup (5 oz) salt 4 1/3 Read More …
Servings: 100 Portions Portions: 1/2 cup Each 18 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 3 quart (4 lb or 4-Jumbo can) mushrooms, canned, drained 2 cups (1 lb) butter or margarine Add peas Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Okra, frozen 1 gallon 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 cover Read More …
Servings: 100 Portions Portions: 1/2 cup Each 12 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 7 1/2 quart (7 lb 8 oz) celery, fresh, cut in 1/2-inch pieces 2 teaspoon salt 2 quart water, Read More …
Approximate Cooking Time: 5 lb pressure (3-5 minutes) 15 lb pressure (2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no Read More …
Servings: 100 Portions Portions: 1/2 cup Each 12 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 5-1/2 quart (6 lb) carrots, fresh, sliced 2 teaspoon salt 2 quart water, boiling 2 cups (1 lb) butter Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 1-1/2 quart (2 lb) onions, dry, chopped 3 cups (1 lb) bacon, chopped 10 lb. okra, partially thawed 1 cup (4 oz) flour, wheat, hard 4 tablespoon (2 oz) sugar, granulated 3 tablespoon Read More …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (1 1/2-2-1/2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Peas, 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: 100 Portions Portions: 1/2 Cup Each 18 lb. Peas And Carrots, 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 Read More …
Servings: 100 Portions (17 Pans) Portions: 2 Pasties Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 27 lb 2 oz pie crust 1 cup (8 oz) butter or margarine, softened 6 tablespoon (4 oz) salt Read More …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (1 1/2-2-1/2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables Read More …
Approximate Cooking Time: 5 lb pressure (15-20 minutes) 15 lb pressure (10-12 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Servings: 100 Portions Portions: 3 to 4 Pieces Each 23 lb. 10 ounce parsnips, fresh to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to 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 …
Servings: 100 Portions (2 Pans) Portions: 1/2 Potato Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 50 each (27 lb 8 oz) potatoes, white, fresh, medium-size, A.P. 2 cup (1 lb) butter or margarine 1-1/8 Read More …
Servings: 100 Portions (3 Pans) Portions: 1 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 375 degrees F. Oven 23 lb. 4 ounce potatoes, white, fresh, 1/2-inch slices 2 gallon water, boiling 1/2 cup (5 oz) salt Read More …
Servings: 100 Portions Portions: 2 Pieces Chicken plus 1/3 Cup Gravy Pan Size: 18 by 26-inch Sheet Pan (4) Temperature: 350 degrees F. Oven 50 lb chicken, broiler-fryer, cut-up, thawed 9 tablespoon (6 oz) salt 2 tablespoon (1/2 oz) pepper, Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 35 lb. potatoes, white, fresh, 1/2-inch slices 3 gallon water, boiling 1/2 cup (5 oz) salt 4 1/4 cups Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 45 lb. chicken, broiler-fryer, whole 9 gallon water 9 tablespoon (6 oz) salt 9 bay leaves 6 quart (4 Read More …
Servings: 100 Portions Portions: 1/2 cup Each 12 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 3 quart (4 lb) onions, dry, chopped 2 teaspoon salt 2 quart water, boiling 2 cups (1 lb) butter Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 10-29 oz can chicken, canned 6 quart (4 lb) noodles 3 tablespoon (2 oz) salt 3 to 4 gallon Read More …
Salad 25 pounds potatoes 2 cups onions, chopped 2 dozen eggs 4 cups celery, chopped Boil potatoes in skins and hard boil eggs. Cool, peel and chop them. Add onions and celery. Dressing 2 quarts salad dressing 1 cup cider Read More …
Servings: 100 Portions Portions: 2 Pieces Chicken plus 1/3 Cup Gravy Pan Size: 18 by 26-inch Sheet Pan (4) Temperature: 350 degrees F. Oven 50 lb chicken, broiler-fryer, cut-up, thawed 9 tablespoon (6 oz) salt 2 tablespoon (1/2 oz) pepper, Read More …
16 pounds baking potatoes, peeled cooked and cubed 32 hard cooked eggs, chopped 2 pounds sliced bacon, cooked and crumbled 16 green onions, thinly sliced 4 cups mayonnaise or salad dressing 4 cups (32 ounces) sour cream 1 cup prepared Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Slices Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 12 lb 8 oz Canadian style bacon Slice into 1 or sliced (200 slices). Place slices in a single Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Slices Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 12 lb. bacon, slab Slice bacon 18 to 20 slices per pound. Place slices on sheet pans with fat Read More …
Servings: 100 Portions Portions: 3 Thin Slices (4 Ounces) 45 lb. Corned beef enough to cover water, cold 4-1/2 quart (3-No. 3 cyl can) apple juice, canned 1/2 cup soy sauce 3/4 cup Worcestershire sauce 2 cups vinegar 4 tablespoon Read More …
Servings: 100 Portions (2 Pans) Portions: 3 Thin Slices (4 Ounces) Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. 43 lb. 8 ounce beef, corned, thawed variable (to cover) water 4-1/2 quart (3-No. 3 cyl can) Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 15 lb 8 oz (2 1/3-No. 10 can or 16-303 can) kidney beans, canned 3 lb beef, ground 5 cups (1 lb) bacon, chopped 2 quart (4 lb 4 oz or 2/3-No. 10 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 3/4 quart (6 lb) beans, pinto, dry 3 3/4 gallon water 3-1/2 tablespoon (2-1/4 oz) salt 5 tablespoon (1-1/4 oz) pepper, black 3 lb beef, ground 5 cups (1 lb) bacon, chopped Read More …
Approximate Cooking Time: 5 lb pressure (30-35 minutes) 15 lb pressure (20-30 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Servings: 100 Portions Portions: 1 Potato Each or 2 to 3 Pieces 43 lb. potatoes, white, fresh to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring Read More …
Approximate Cooking Time: 5 lb pressure (25-35 minutes) 15 lb pressure (20-30 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Servings: 100 Portions Portions: 2 to 3 Pieces Each 28 lb. 12 ounce potatoes, sweet, fresh to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water Read More …
Servings: 100 Portions (4 Pans) Portions: 4 Ounces Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 25 lb. fish portions, frozen 1-1/2 quart (3 lb) butter or margarine, melted 4 tablespoon paprika, ground Place fish Read More …
1 quart green peppers, chopped 1 quart onions, chopped 1 cup butter or margarine 1 teaspoon garlic powder 2 tablespoon salt 1 cup pimentos 1-3/4 quarts Riceland Gold Perfected Rice 3-3/4 quarts rich chicken broth Sauté peppers and onions in 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 4-1/2 tablespoon (3 Read More …
3 cups chopped onions 3 cups chopped green peppers 3/4 cup butter or margarine 2 tablespoon salt 1-3/4 quarts uncooked Rice 3-3/4 quarts chicken or beef broth 1-1/2 cups diced pimentos 1 cup ripe olives, sliced Sauté onion and pepper 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. 50 250 ingredients 250 g. 1.3 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-1/4 gallon (8 lb) beans, pinto, dry to cover (variable) water 2-1/2 quart bean stock Cook beans according Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-1/4 gallon (8 lb) beans, pinto, dry to cover (variable) water 1-1/2 cups (8 oz) chili powder 1 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 24 lb. 6 ounce refried beans, canned 2 quart (2 lb) cheese, shredded 2 tablespoon hot sauce 1 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 20 lb 10 oz (22-No. 300 can) pinto beans, canned 3/4 cup (4 oz) chili powder 1 tablespoon Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each 22-1/2 quart (18 lb) cabbage, fresh, red, finely chopped 2-1/4 quart (2 lb) apples, fresh, unpared, diced 2-1/2 cups (1 lb 4 oz) butter, margarine, or bacon drippings, melted 3 cups Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 1-1/2 quart (2 lb) bacon, raw, chopped 3 gallon (25 lb 8 oz or 4-No. 10 can) corn, canned, whole, kernel 3 tablespoon (2 oz) salt 1-1/2 teaspoon pepper, black 2 tablespoon (1 Read More …