Free Recipes Archive
A bright, slightly hot pale pink dressing and lots of fresh dill makes this authentic Russian potato salad a little different from the ordinary. Serves 100-120 40 pounds new potatoes, all about the same size 2-1/2 cups finely chopped spring Read More …
Approximate Cooking Time: 5 lb pressure (20-30 minutes) 15 lb pressure (3-4 minutes) Break frozen blocks into pieces. Place in shallow perforated pan or shallow solid pan filled 2/3 full. NOTE: For fresh vegetables, fill steamer pans not more than Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Potato Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 100 each (40 lb) potatoes, sweet, fresh, A.P. Scrub potatoes well; dry; remove any blemishes; place on sheet pans. Read More …
35 pounds (about 18 whole) cabbages 4 pounds salt pork or bacon, in pieces 1-1/2 quarts vinegar 2 gallons boiling water additional boiling water as needed 2 cups flour mixed with 1 quart cool water Strip off outer leaves of Read More …
100 3/4 cup servings; 2 18×24 roasting pans or 8 9×13 glass pans 2-1/2 quarts (5 lb) rice 1-1/2 gallons water, boiling 3 tablespoons (2 ounces) salt 1/4 cup (2 ounces) salad oil 25 each eggs, hard cooked, chopped 2 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Potato Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 100 each (55 lb) potatoes, white, fresh, medium size, baking type A.P. 2 cups (1 lb) shortening, melted or Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Potato Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 100 each (55 lb) potatoes, white, fresh, medium size, baking type A.P. Scrub potatoes well; remove any blemishes. Place Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 20 lb. onions, dry, quartered 3 gallon water, boiling 5 tablespoon (3-1/2 oz) salt 1-1/2 gallon (12 lb 12 Read More …
Servings: 100 Portions (3 Pans) Portions: 1 Piece Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 29 lb. squash, hubbard 2-1/4 cups (1 lb) shortening, melted 4-1/2 tablespoon (3 oz) salt 1 teaspoon pepper, black Read More …
Servings: 100 Portions (3 Pans) Portions: 1 Square Each Pan Size: 12 by 20-inch Steam Table Pan 7 1/2 cups (3 lb or 2-No. 2-1/2 can) dessert powder, gelatin, lemon 3 quart water, boiling 2-1/4 teaspoon salt 1 gallon water, Read More …
Servings: 100 Portions (4 Pans) Portions: 1/2 Cup each Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan Temperature: 375 degrees F. Oven 1-1/2 cup (8 oz) onions, dry, finely chopped 1/4 cup (2 oz) butter or margarine Read More …
100 servings You need fresh basil and garlic Make dressing in batches 6 pounds rotini 1 cup olive oil, fruity 10 pounds frozen vegetables: asparagus stirfry, California or Italian blend 6 cups green onions with tops, thinly sliced 2 quarts Read More …
Source: Boulder Chop House and Tavern, Boulder, Colorado 10 pounds russet potatoes, peeled, rinsed and cut into chunks 1/2 pound butter 1 pound sharp, white Cheddar cheese, grated 4 ounces sour cream 8 ounces heavy cream 2 tablespoons salt 2 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (26 lb or 4-No. 10 can) beets, canned, sliced 3 quart reserved liquid 2 quart vinegar 1 tablespoon cinnamon, ground 2 tablespoon cloves, ground 3 tablespoon (2 oz) salt 2 teaspoon Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup (2 Pieces) Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 22 lb 8 oz (20-No. 3 vac can) potatoes, sweet, canned 2 each (1 lb) oranges, fresh, Read More …
Servings: 100 Portions Portions: 1/3 Cup Each 4-1/2 cups (2 lb) sugar, granulated 1-1/2 quart vinegar 3 cups salad oil 3 tablespoon (2 oz) salt 2 teaspoon pepper, black 9 quart (18 lb 15 oz or 3-No. 10 can) beans, Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 16 lb. beans, kidney, lima or white, dry 5 gallon water, cold to cover (variable) water, hot 9 tablespoon 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. 5.4 kg. 600 ml 550 ml Read More …
Approximate Cooking Time: 5 lb pressure (20-25 minutes) 15 lb pressure (3-5 minutes) Place loose frozen beans in perforated pan or shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (26 lb or 4-No. 10 can) beets, canned 2-3/4 quart reserved liquid and water 1 tablespoon cloves, whole 2-1/4 cups (1 lb) sugar, granulated 3 tablespoon (2 oz) salt 1 cup Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 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 …
Approximate Cooking Time: 5 lb pressure (5-10 minutes) 15 lb pressure (2 1/2-3 minutes) Place partially thawed sprouts in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Brussels Sprouts, 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 Read More …
This recipe is in metric and the conversion is in the brackets. 4.6 kg. (10 lb.) broccoli spears, frozen, chopped coarse Cook broccoli. Place into two steam table pans. 6 (6) eggs, whole fresh, hard cooked, Combine the next 5 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Broccoli, 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 …
Approximate Cooking Time: 5 lb pressure (8-10 minutes) 15 lb pressure (3-5 minutes) Place partially thawed in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of 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. Ingredients 50 250 Broccoli spears, frozen, chopped coarse Eggs, whole, frozen, thawed** Cooked ham, diced Read More …
Servings: 100 Portions Portions: 1 Stalk Each 25 lb 10 oz broccoli, 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 …
5 pounds broccoli, cut into florets 5 pounds cauliflower, cut into florets 1-2/3 cups thinly sliced green onions 6 cups mayonnaise 1/3 cup sugar 3 tablespoons vinegar 2-1/2 pounds sliced bacon, cooked and crumbled 1-1/2 pounds cheddar cheese, cubed In Read More …
Servings: 100 Portions Portions: 3/4 Cup Each Pan Size: 18 by 24-inch Roasting Pans Temperature: 400 degrees F. Oven 35 lb. potatoes, white, fresh, quartered 2 to 3 gallon water, boiling 1/2 cup (5 oz) salt 1 quart (2 lb) Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (24 lb 12 oz or 4-No. 10 can) sauerkraut, canned 3/4 cup (6 oz or 1/4-No. 2-1/2 can) soup and Gravy base, instant, chicken 1-1/2 gallon water, hot 1-1/2 quart (2 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. beans, green or wax, frozen 4 tablespoon salt to cover (variable) water, boiling 3 quart (3 lb) onions, dry, sliced 1-1/2 cups (12 oz) butter or margarine 2-1/4 tablespoon (1-1/2 oz) Read More …
Yield: 100 portions Ingredients Measure Red Cabbage 10 small to medium heads Red Wine Vinegar 1 litre Water 1 litre Sugar, granulated 4 cups Remove hearts from cabbage. Shred cabbage to the thickness of a shoe lace. Mix all ingredients Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees Oven 3 3/4 gallon (20 lb) carrots, fresh, cut in 1 l/2-inch strips 1/2 cup (4 oz) sugar, granulated 3 tablespoon 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 variable (24 lb) squash, fresh, summer, unpeeled, sliced or diced 1/2 quart water, boiling 1 quart (1 lb 5 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 2-1/4 gallon (20 lb 10 oz or 21-No. 303 can) pinto beans, canned 5 gallon water, cold 6 tablespoon 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 2-1/4 gallon (20 lb 10 oz or 3-No. 10 can) kidney beans, canned 5 gallon water, cold 6 tablespoon 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 8 lb. beans, kidney, lima or white, dry 5 gallon water, cold 6 tablespoon salt to cover (variable) water, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 9 lb. beans, lima, frozen 9 lb. corn, frozen, whole kernel 6 tablespoon salt 1 gallon water, boiling 2 cups (1 lb) butter or margarine, melted 2 teaspoon pepper, black 1 cup (2 Read More …
Servings: 100 Portions (4 Pans) Portions: 2 to 3 Stalks Each Pan Size: 12 by 20-inch Steam Table Pan 20 lb. broccoli, frozen 3 tablespoon (2 oz) salt 2 gallon water, boiling 1 quart (1 lb) bread crumbs, dry 3 Read More …
Approximate Cooking Time: 5 lb pressure (8-15 minutes) 15 lb pressure (5-10 minutes) Cut into 3 ounces each. Place 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 Portions: 3 oz Wedge Each 25 lb Cabbage, 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 steam-jacketed Read More …
Servings: 100 Portions Portions: 2/3 Cup Each Pan Size: 18 by 26-inch Sheet Pans Temperature: 425 degrees F. Oven 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 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. 1-1/2 quart (3 lb 1 oz or 1/2-No. Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Cauliflower, 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 …
Yield: 24 Servings 24 (2 ounces each) Frozen yeast roll dough 4 ounces (3/4 cup) Shallots, thinly sliced 1 tablespoon + 1-1/2 teaspoons Soybean oil 1 lb. Firm tofu, diced 1/4-inch 3-1/2 ounces (3/4 cup) Water chestnuts, drained and diced Read More …
Not a true souffle, but an excellent hot main or side dish. Low fat, high calcium as designed here. Preheat your oven to 350 degrees and put a big flat pan full of water on the bottom of the oven. Read More …
Servings: 100 Portions Portions: 2 slices Each Temperature: 360 degrees F. Deep Fat 50 each (15 lb) tomatoes, fresh, green or half-ripe, A.P. 3 quart (3 lb) flour, wheat, general purpose, sifted 6 tablespoon (4 oz) salt 1 tablespoon pepper, Read More …
Approximate Cooking Time: 5 lb pressure (6-8 minutes) 15 lb pressure (3-3-1/2 minutes) Partially thaw. Break blocks in pieces. Place in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
8 lb. cooked corned beef hash 6 tablespoon chopped onion 2 cups chili sauce 16 large green peppers Mix hash, onion and chili sauce. Cut peppers into thirds. Remove seeds and hard membrane. Wash. Fill each section with hash mixture. Read More …