Free Recipes Archive
Servings: 100 Portions Portions: 3 to 4 Flowerets Each 24 lb cauliflower, 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 …
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. cauliflower, frozen 4-1/2 tablespoon (3 oz) salt 3 gallon water, boiling 2 7/8 cups (13 oz) milk, Read More …
Approximate Cooking Time: 5 lb pressure (9-10 minutes) 15 lb pressure (2 1/2-3 minutes) Place in shallow solid pan filled 1/2 full 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. Carrots, Slices, 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 Read More …
Approximate Cooking Time: 5 lb pressure (12-15 minutes) 15 lb pressure (3-5 minutes) Cut in 2-inch length-wise strips. Place in shallow solid pan filled 1/2 full or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 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 Portions: 1/2 Cup Each 24 lb 6 oz Carrots, fresh 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 boil in Read More …
Approximate Cooking Time: 5 lb pressure (3-5 minutes) 15 lb pressure (3-4 minutes) Place vegetables not more than 2 inches deep in shallow steamer or steam table pans. Add enough liquid for serving. NOTE: For fresh vegetables, fill steamer pans 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: 1/2 Cup Each 24 lb. 10 ounce turnips, fresh 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 boil in Read More …
Approximate Cooking Time: 5 lb pressure (15-20 minutes) 15 lb pressure (5-6 minutes) Cut in 1/8-inch slices. Place in shallow solid pan 1/2 full or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Servings: 100 Portions Portions: 1/2 Cup Each GUIDELINES FOR HEATING CANNED VEGETABLES 31 lb 11 oz (35-No. 300 can) Asparagus, spears and stalks 25 lb 4 oz (4-No. 10 can) Beans, green or wax 26 lb (4-No. 10 can) Beets Read More …
Approximate Cooking Time: 5 lb pressure (9-12 minutes) 15 lb pressure (2-3 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 GUIDELINES FOR HEATING CANNED VEGETABLES 26 lb 4 oz (4-No. 10 can) Beans, lima 35 lb 8 oz (4-No. 10 can) Beans, white, in tomato sauce with pork 26 lb 8 oz (4-No. Read More …
Approximate Cooking Time: 5 lb pressure (7-9 minutes) 15 lb pressure (4-6 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 …
Ingredients Weight Measure CORN, CANNED, CREAM STYLE 6-3/4 lbs 2 quarts PANCAKE MIX 6-3/4 lbs 1 gallon WATER 3-1/8 lbs 1 quart Combine canned cream style corn, canned pancake mix and water. Mix well. Drop 2 tablespoons batter into 350 Read More …
Servings: 100 Portions Portions: 2 Fritters Each Temperature: 350 degrees F. Deep Fat 6 3/4 quart (6 lb) flour, wheat, pastry, sifted 3 tablespoon (2 oz) salt 1 cup (7 oz) baking powder 1/2 cup (4 oz) sugar, granulated 3/4 Read More …
Approximate Cooking Time: 5 lb pressure (10-12 minutes) 15 lb pressure (8-10 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 (6 1/4 Gallons) Portions: 1 Cup Each 3 quart (4 lb) celery, fresh, chopped 3 quart (4 lb) onions, dry, chopped 2 gallon water, boiling 2-1/2 gallon stock, beef, hot 2-1/2 gallon (7-No. 3 cyl can) juice, Read More …
12 ounce unsalted bacon, julienned 1-1/2 cups onions, finely chopped 2 quarts uncooked rice 3/4 cup tomato paste 1 gallon hot chicken, beef or fish stock* 1 tablespoon ground thyme Salt to taste Ground black pepper to taste 2 cups Read More …
2 tablespoons vegetable oil 2-1/2 cups onions, chopped 1 (50 ounce) can Campbell’s Condensed Cream of Mushroom Soup 8 ounces sour cream 3 cups milk (2% fat) 1-1/4 teaspoons white pepper 3 quarts processed American cheese, shredded 5 pounds frozen Read More …
Servings: 100 Portions (4 Pans) Portions: 2 to 3 Stalks Each Pan Size: 12 by 20-inch Steam Table Pan 20 lb. cauliflower, 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 (8-12 minutes) 15 lb pressure (5-8 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 …
Approximate Cooking Time: 5 lb pressure (25-30 minutes) 15 lb pressure (15-20 minutes) Cut in 1/2-inch cubes or slices. Place in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Servings: 100 Portions Portions: 1 Cup Each Temperature: 350 degrees F. Deep Fat 20 lb. onions, dry, cut into slices, 1/2-inch thick to cover (variable) water, cold 2 gallon Tempura Batter recipe, prepared Separate onion slices into rings. Cover with Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 1-1/2 gallon water, boiling 3 cups (1 lb) bacon, raw, chopped 4-1/2 tablespoon (3 oz) salt 1-1/2 teaspoon pepper, black 20 lb. turnips, fresh, white, sliced Add bacon to water: simmer 30 minutes. Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 325 degrees F. Griddle 8 3/4 gallon (20 lb) cabbage, fresh, coarsely shredded 2 cups (1 lb) margarine or shortening, melted 4 tablespoon (2 2/3 oz) salt 1 tablespoon pepper, black Divide Read More …
Servings: 100 Portions (2 Pans) Portions: 1/3 Cup Pan Size: 18 by 24-inch Roasting Pan Temperature: 300 degrees F. Oven 3/4 cup (3-1/4 oz) milk, nonfat, dry 3 3/4 cups water, warm 1-1/4 quart (1 lb) flour, wheat, pastry, sifted Read More …
Servings: 100 Portions Portions: 2 slices Each Temperature: 350 degrees F. Griddle 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, black Read More …
Servings: 100 Portions Portions: 1 Ear Each 32-37 lb. Corn-On-The-Cob, 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: 7 Ounces Each Temperature: 375 degrees F. Deep Fat 35 lb French fried potatoes, frozen 3 tablespoon (2 oz) salt Fill fry basket about 2/3 full; fry about 3 minutes at 375 degrees F. or until Read More …
Servings: 100 Portions Portions: 1 Ear Each 55 lb (100 ears) corn-on-the-cob, 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 a boil Read More …
Servings: 100 Portions Portions: 7 Ounces Each Temperature: 365 degrees F. Deep Fat 45 lb. potatoes, white, fresh, French fry cut to cover (variable) water, cold 3 tablespoon (2 oz) salt Place potatoes in water for 30 minutes. Drain and Read More …
Servings: 100 Portions Portions: 1 Cup Each Temperature: 350 degrees F. Deep Fat 20 lb. onions, dry, cut into slices, 1/2-inch thick to cover (variable) water, cold 2-1/4 gallon (8 lb) flour, wheat, pastry, sifted 9 tablespoon (6 oz) salt Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 375 degrees F. Deep Fat 1 cup (4-1/2 oz) milk, nonfat, dry 4-1/2 cups water, warm 2 1/3 cups (12 eggs) eggs, whole, beaten 10 lb. okra, frozen, partially thawed 9 1/2 Read More …
Servings: 100 Portions Portions: 2 to 3 Slices (4 Ounces) Each Temperature: 360 degrees F. Deep Fat 16 each (21 lb) eggplants, fresh, A.P 2 gallon water, cold 3 tablespoon (2 oz) salt 1 quart (1 lb 2 oz) flour, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 375 degrees F. Deep Fat 1 cup (4-1/2 oz) milk, nonfat, dry 4-1/2 cups water, warm 2 1/3 cups (12 eggs) eggs, whole, beaten 12 lb. cauliflower, partially thawed 9 1/2 cups Read More …
Servings: 100 Portions Portions: 2/3 Cup Each 2-1/4 quart (3 lb) onions, dry, chopped 1 cup (8 oz) butter or Margarine, melted 5-1/2 gallon (20 lb) squash, fresh, summer, sliced 2 cups water, boiling 3 quart (6 lb 6 oz Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 15 lb. peas, frozen 3 tablespoon (2 oz) salt 1-1/2 gallon water, boiling 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water and liquid, warm 2 cups (1 lb) butter 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 20 lb. carrots, fresh, cut in 2-inch strips 4-1/2 tablespoon (3 oz) salt 2 gallon water, boiling 5 cups (1 lb 4 oz) milk, nonfat, dry 5-1/2 quart reserved liquid and water, warm Read More …
Servings: 100 Portions Portions: 1/2 Cup or 4 to 5 Spears Each 20 lb asparagus, cuts and tips, frozen 2 tablespoon salt 1-1/2 gallon water, boiling 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water and reserved Read More …
Servings: 100 Portions Portions: 1/2 Cup or 4 to 5 Spears Each 36 lb. 4 ounce (40-No. 303 can) asparagus, canned 2 tablespoon salt 1-1/2 gallon water, boiling 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water Read More …
Servings: 100 Portions Portions: 3/4 Cup Each Temperature: 400 degrees F. Griddle 35 lb. potatoes, white, fresh, quartered 2 to 3 gallon water, boiling 1/2 cup (5 oz) salt 1 quart (2 lb) shortening, melted 3 tablespoon salt 2 teaspoon Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 325 degrees F. Griddle 40 slices (2 lb) bacon, raw 8 3/4 gallon (20 lb) cabbage, fresh, coarsely shredded 2 cups (1 lb) bacon fat and margarine or shortening, melted 3 tablespoon Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Corn, Whole Grain, 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 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 50 slices (2 lb 8 oz) bacon, sliced Add beans; cover with water. Add 4 tablespoon salt. Bring 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 …
2 quarts chopped onions 2 quarts celery and celery leaves, sliced 3 cups canned sliced mushrooms, drained 2 quarts uncooked Riceland Gold Perfected Rice 1 cup butter or margarine 3-1/2 quarts boiling chicken broth 2 tablespoon salt 1-1/2 tablespoon poultry Read More …