Free Recipes Archive
serves 100 32 pounds round steak, boneless, trimmed 1 pound (4 cups) all-purpose flour mixed with 2 tablespoons Italian seasoning 3 cups vegetable oil or 1 1/2 pounds fat 4 pounds onion, peeled and sliced into rings 2 pounds celery, Read More …
Servings: 100 Portions (3 Pans) Portions: 8 Ounces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. Oven; 325 degrees F. Oven 75 lb. pork spareribs 2-1/4 quart water, hot 3 3/4 cups (2 lb 4 oz Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Slices (4 oz) plus 1/4 Cup Sauce Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 32 lb. pork loin, boneless 6 tablespoon (4 oz) salt 1 tablespoon pepper, black Read More …
3 lbs. EACH, pork and beef cubed with fat removed 3 cans tomato soup 3 medium onions, diced 3/4 cups sugar 1-1/3 cups vinegar or lemon juice 1 cups Worcestershire sauce 3 cups water Celery salt to taste Garlic powder Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Griddle; 200 degrees F. Oven 25 lb. ham, cooked, boneless, partially thawed variable (as needed) shortening, melted, or salad Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Griddle; 200 degrees F. Oven 30 lb. ham, cooked, boneless, canned, whole, partially thawed variable (as needed) shortening, melted, Read More …
Servings: 100 Portions (3-1/4 Gallons) Portions: 2/3 Cup Each 3 cups (1 lb) onions, dry, chopped 1-1/2 cups (8 oz) peppers, sweet, fresh, chopped 1-3/4 cups (14 oz or 1/2-No. 2-1/2 can) pimientos, canned, chopped, drained 3-1/2 cups (1 lb Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Slice (4 Ounces) plus 1/4 Cup Dressing Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Griddle; 325 degrees F. Oven 100 5 ounce slices (32 lb) pork, slices, boneless, tempered Read More …
Servings: 100 Portions (2 Pans) Portions: 2/3 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 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 (2 Pans) Portions: 1 1/3 Cups Each Pan Size: 18 by 24 inch Roasting Pan Temperature: 375 degrees F. Oven 2-1/2 gallon (20 lb or 5-4 lb can) tuna, canned 6 lb. noodles 3 gallon water, boiling Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-1 crust pie shells, unbaked 2 gallon (12 lb or 10 2/3-No. 3 vac can) sweet potatoes, canned, vacuum packed 1-1/4 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. 26 lb. turkey, boneless, frozen, cooked 6 quart (4 lb) noodles 3 tablespoon (2 oz) salt 3 Read More …
12 lbs. cooked sweet potato 1 cups melted margarine 4 cups brown sugar 1-1/2 cups melted margarine 50 pecan halves – 2 lbs. 4 teaspoon salt 2 teaspoon grated orange rind 16 cups corn flakes, crushed Mash potatoes until light Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Stew plus 1 Biscuit Pan Size: 18 by 24-inch Roasting Pan Temperature: 425 degrees F. Oven 4 1/4 quart (5 lb) carrots, fresh, sliced 3 1/3 quart (5 lb) onions, dry, quartered Read More …
1-1/4 cups butter or margarine 5 cloves garlic, minced 10 medium size onions, halved and cut into thin slivers 5 cups firmly packed brown sugar 1-1/4 teaspoon black pepper 2 tablespoon salt 10 – 6 ounce cans tomato paste 10 Read More …
Servings: 100 Portions Portions: 1 Cordon Bleu Each Temperature: 350 degrees F. Griddle 100 slices (25 lb) beef, oven roast, partially thawed 50 slices, cut in half (3 lb 2 oz) ham, canned, sliced 50 slices, cut in half (3 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Succotash, 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 …
By adding 2 or three extra vegetable dishes, and one more pound of pasta, you can increase this meal to serve 10 extra people without more meat. About 4 to 5 pounds of wholly edible such as green beans, carrots, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (25 lb 8 oz or 4-No. 10 can) tomatoes, canned 3/4 cup (4 oz) onions, dry, finely chopped 1/2 cup (2-1/2 oz) peppers, sweet, fresh, finely chopped 3/4 cup (4 oz) Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (25 lb 8 oz or 4-No. 10 can) tomatoes, canned 3/4 cup (4 oz) onions, dry, finely chopped 1/2 cup (2-1/2 oz) peppers, sweet, fresh, finely chopped 3/4 cup (4 oz) Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Squash, Summer, frozen 2 cups 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 25 lb. 3 ounce squash, summer, fresh 1/2 quart 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 …
Approximate Cooking Time: 5 lb pressure (20-25 minutes) 15 lb pressure (15-20 minutes) Cut in 2-inch pieces. Place in shallow solid or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking Read More …
Approximate Cooking Time: 5 lb pressure (8-12 minutes) 15 lb pressure (1 1/2-3 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 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 23 lb. squash, fall and winter, fresh 3/4 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 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each 20 lb. brussels sprouts, frozen 1-1/2 tablespoon (1 oz) salt 1-3/4 gallon water, boiling 3 quart (3 lb) celery, cut in 1/4-inch diagonal slices 1/4 cup (2 oz) butter or margarine Read More …
Servings: 100 Portions (2 Pans) Portions: 3/4 Cup each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 4 lb. spaghetti, broken 2 tablespoon (1-1/4 oz) salt 2 gallon water, boiling 6 quart (8 lb) bacon, raw, 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 quart (2 lb) butter or margarine, melted 1/4 cup garlic salt 4 tablespoon (1 Read More …
Quick Calculations By David Lutz, CMP If you’ve ever stood in a breakout room with the hotel’s meeting space capacity chart in hand and thought, “There’s no way 125 people can fit in here theater-style,” you know how important it Read More …
Ingredients Measurements 25 50 75 100 Water Quarts 3 6 9 12 Beef Bouillon Tablespoons 1 2 3 4 Garlic Cloves 3 6 9 12 Onion, Chopped Cups 1-1/2 2-1/2 4 5 Hamburger Pounds 4 8 12 16 Tomato Read More …
Ingredients Weights Measure SUGAR,GRANULATED 2-1/4 oz 1/4 cup 1-1/3 tbsp MUSTARD,DRY 1 oz 2-2/3 tbsp PAPRIKA,GROUND 1/2 oz 2 tbsp PEPPER,BLACK,GROUND 1/2 oz 2 tbsp VINEGAR,RED WINE 1-1/3 lbs 2-1/2 cup WATER 1-1/3 lbs 2-1/2 cup OIL,SALAD 1-1/8 lbs 2-3/8 Read More …
Ingredients Weights Measure VINEGAR,DISTILLED 1-1/8 lbs 2-1/4 cup WATER 1-1/8 lbs 2-1/4 cup SALT 1 oz 1 tbsp GARLIC POWDER 1/4 oz 1/3 tsp PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp OREGANO,CRUSHED 1/8 oz 1 tbsp OIL,SALAD 1 lbs 2 cup Combine Read More …
Yield: 100 Servings 6 lb Macaroni; cooked and drained 5 Dozen hard boiled eggs; chopped or sliced 1 Bunch celery; chopped 3 large Onions; chopped 4 cup Radishes; sliced 6 large Cucumbers; peeled and chopped 1 tablespoon Celery salt 1 Read More …
20 lb. potatoes, peeled & diced 14 lb. hamburger, browned 8 lb. carrots, diced 6 cans cream of mushroom soup 5 cans cream of chicken soup 5 cans cream of celery soup 1 bunch celery, diced Milk for desired thickness Read More …
Yield: 24 servings Spicy House Sauce (recipe follows) 3 cups Jalapeno-Cheddar tortillas, 12-in. 24 Prepared Cajun rice 4 lbs. Prepared seasoned black beans 2 lbs. Lettuce, shredded 1 lb. Tomatoes, thinly sliced 6 lb. Fried breaded catfish strips 4-1/2 lbs. Read More …
Chef Ida Shen University of California, Berkeley Yield: 100 servings Short ribs 40 lb. Salt as needed Pepper as needed Carrots, chopped 2 lb. Onions, chopped 2 lb. Celery, chopped 2 lb. Garlic, chopped 3/4 cup Honey 2 cups Red-wine Read More …
Ingredients Measurement 24 48 100 Chicken Pounds 9 18 37 Rotell Tomatoes 10 ounce Cans 2 5 10 Tortillas Dozen 2-1/2 5 10 Cream of Chicken Soup 10-1/2 ounce Cans 4 8 16 Cream of Mushroom Soup 10-1/2 ounce Read More …
12 Pounds Ground Round 1 Pound Tomato Puree 90 Ounces Tomato Sauce 48 Ounces Tomato Paste 5 Envelopes Chili Seasoning 3 Ounces Chili Powder 8 Large White Onions, chopped Salt And Pepper, to taste Brown ground meat and drain and Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Sausages Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 30 lb Italian sausage links 1 cup water Place Italian sausage links in single layers on 4 sheet pans. Read More …
Servings: 100 Portions Portions: 2 Slices (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven; 400 degrees F. Oven 30 lb. ham, cooked, boneless 3-1/2 cups (2 lb) peanut butter 1 tablespoon cinnamon, ground 1-1/2 Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Cup Each Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan Temperature: 350 degrees F. Oven 4-1/2 quart (4 lb 8 oz) macaroni 3 tablespoon (2 oz) salt 3 gallon water, Read More …
Servings: 100 Portions Portions: 2 Slices (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven; 400 degrees F. Oven 30 lb. ham, cooked, boneless 5 tablespoon (1 oz) cloves, whole 2 quart (3 lb) sugar, Read More …
Chef Mark Miller Zona Mexicana (Compass Group, The Americas Division) Yield: about 1 gallon Fresh corn, shucked 9 cups Unsalted butter 3 Tbsp. Large garlic cloves, minced 3 Fresh mushrooms, diced 6 cups Salt 1/2 tsp. Black pepper 1/4 tsp. Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Frankfurters plus 1/2 cup Sauerkraut Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 3 gallon (26 lb or 4-No. 10 can) sauerkraut 3 quart water 200 each (25 lb) Read More …
4 cups dry milk 1 cup unsweetened cocoa 2 cups sugar 1/2 teaspoon salt 1 teaspoon instant decaffeinated coffee, optional Mix the ingredients and put them into a plastic container or double plastic bags. Label the mix “Hot Chocolate. Use Read More …
Ingredients Weights Measure WATER,COLD 2 lbs 3-3/4 cup WHIPPED TOPPING MIX,NONDAIRY,DRY 1 lbs 1 gal 1-5/8 qts MILK,NONFAT,DRY 1-5/8 oz 1/2 cup 2-2/3 tbsp EXTRACT,VANILLA 7/8 oz 2 tbsp Place cold water in mixer bowl; add topping, milk, and vanilla. Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 1-1/4 gallon (9 lb 11 oz) cottage cheese 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon pepper, black 2 cups Read More …
Ingredients Weights Measure CREAM,WHIPPING,COLD 4-1/4 lbs 2 qts SUGAR,POWDERED,SIFTED 5-1/4 oz 1-1/4 cup EXTRACT,VANILLA 7/8 oz 2 tbsp Pour cream into chilled mixer bowl. Using whip at medium speed, whip 1 gallon of cream 3 to 7 minutes or until Read More …