Free Recipes Archive
4 oz. smoked trout or salmon 3 oz. cream cheese 1 tbsp. chopped parsley 1 to 2 tbsp. milk Thinly sliced cucumber Melba wafers or small round bagel toasts 1 tbsp. chopped red bell pepper Skin and flake trout. Combine Read More …
amounts for cheese and meat platters One of the most frequently asked questions is, “How much cold meat, cheese or fruit do I need to purchase to feed the quests at my afternoon wedding reception?” Hopefully the information below Read More …
100 Servings General information Appetizers served before a buffet or full dinner are OPTIONAL. They just fill-in, helping the really hungry and the drinker. They DO reduce the intake of dinner food, but only about 10%. If you do choose Read More …
Chef Scott Beattie Cyrus Restaurant, Healdsburg, Calif. Yield: 150 servings Whole allspice 3 Tbsp. Cinnamon sticks, crumbled 3 Whole nutmeg 3 Pineapple juice 64 oz. Grapefruit juice, fresh squeezed 64 oz. Orange juice, fresh squeezed 64 oz. Dark rum 1 Read More …
Crisp and Tasty Veggie Platters Prepare fresh vegetables except mushrooms at least the day before the party. Some will keep longer: see table. Wash and cut vegetables in desired shapes and sizes. Rinse in water which has lemon juice, Fruitfresh Read More …
1 (24 ounces) can fruit punch drink mix 1 (8 ounces) can frozen orange concentrate juice 1 (8 ounces) can frozen five flavor concentrate juice 1 (8 ounces) can frozen lemonade concentrate 1 (16 ounces) can crushed pineapple and juice Read More …
This is one I make for parties that can include alcohol or non-alcoholic champagne or sparkling mineral water: 1 46 ounce can unsweetened pineapple juice 1 46 ounce can apricot nectar 3 6 ounce cans frozen lemonade thawed and undiluted Read More …
1-1/2 quart Apple juice 2 Cinnamon sticks 8 Whole cloves 1-1/3 cups Pineapple juice 1/2 cup Lemon juice 2 pints Orange juice 28 ounces Ginger ale Place apple juice in a NON-aluminum kettle; tie spices in cheesecloth, add to kettle, Read More …
64 ounces cranberry juice 32 ounces apple juice 12 ounces pineapple juice, frozen concentrate, thawed 12 ounces lemonade, frozen concentrate, thawed 3 cinnamon sticks 1 quart water, optional Serving Size : 32 In a large saucepan combine juices, concentrates and Read More …
1-1/2 cups sugar 1-1/4 cups cocoa 1/2 teaspoon salt 3/4 cup hot water 4 quarts (1 gallon) milk 1 tablespoon vanilla extract In 6-quart saucepan combine sugar, cocoa and salt; gradually add hot water. Cook over medium heat, stirring constantly, Read More …
The size baking pan used in developing and standardizing cake recipes is included in the upper left corner of each volume recipe. Other pan sizes may be used. When using: 9-inch Layer Pan Pour 18 to 20 oz batter into Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 1 3/4-5 lb can (8 lb 12 oz) Ice milk-milk shake mix, dehydrated, vanilla 8 3/4 quart water (40 – 60 degrees F.) Stir powder into water. Mix thoroughly with wire Read More …
Servings: 100 Portions (1-3/4 to 2 Gallons) Portions: 1/4 Cup Each 7 1/2 cups water, cold 2-1 lb can (2 lb) topping dessert and bakery products, dehydrated 1 1/3 cups (6-1/2 oz) milk, nonfat, dry 4 tablespoon vanilla (optional) Put Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 4 quart (4 lb) flour, wheat, general purpose, sifted 2-1/4 (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt Read More …
GENERAL INFORMATION Try to select desserts that do not need oven or refrigerator space. If you have 3 or more desserts, consider having one chocolate and one light, low fat or low calorie. To control serving size, you MUST cut Read More …
Since atmospheric pressure decreases as altitude increases, the requirement for baking soda also decreases. Bakery mixes are formulated for use at sea level air pressure. A reduction in the soda content of mixes at higher altitudes is easily accomplished with Read More …
Read and follow instructions on container. Before starting to mix cake: Assemble utensils and prepare baking pans. Check to make sure oven racks are level and in proper position for baking. Set oven thermostat to temperature specified on container. If Read More …
Makes 600 x 2 ounce cookies or 300 x 4 ounce cookies 10-1/2 pounds granulated sugar 7-1/2 pounds light brown sugar 12 pounds butter, unsalted 2 ounces vanilla extract 6 ounces salt 6 ounces baking soda 3 quarts whole eggs, Read More …
Read through entire recipe. Assemble all utensils and baking pans. Preparation of Cake Pans: Do not use warped or bent baking pans. Use only lightweight sheet pans (weighing about 4 lb) designed for baking. Shiny metal pans are best for Read More …
Ingredients Measurement 25 50 75 100 Sweetened Condensed Milk 14 ounce Cans 3 6 9 12 Cream Cheese 8 ounce Pkgs. 3 6 9 12 Vanilla tablespoons 1 2 3 4 Lemon Juice Cups 1 2 3 4 Beat the Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 3 pkg. (2 lb 4 oz) chocolate chips, semisweet 3 1/3 gallon (4 lb) bread, day old 1/2 Read More …
Margarine, softened 2 lb. 12 ounce ~1 quart 1-1/2 cups Brown sugar 2 lb. 11 ounce 1 quart ~1-1/3 cups Granulated sugar 2 lb. 6 ounce 1 quart ~1-1/3 cups Whole eggs 2 lb. ~16 Vanilla extract 2 ounce ~1/4 Read More …
Yield: 2-1/2 quarts (1-1/4 quarts per sheet cake) Ingredients Weights Measure Butter or margarine 1 lb 2 oz 2-1/4 cups Sugar, brown, packed 2 lb 4-1/4 cups Milk, nonfat, dry 1 oz 1/4 cup Water 1 cup Sugar, powdered, Read More …
2 cans Cherry pie filling 2 cans Crushed pineapple 3 small cans Mandarin oranges 1/2 bag Mini marshmallows 2 cans Eagle brand CONDENSED milk 2 large (16oz) Cool Whip Chopped Pecans (optional) Mix together in large bowl, Refrigerate. Post Views: Read More …
A great dessert, but also a fabulous winter breakfast dish served hot with cream or half and half and a side serving of crisp bacon or thinly sliced ham. 48 Servings, 4 9×13 pans 13 quarts apples (about 24 medium), Read More …
Servings: 100 Portions (2 Pans) Portions: 1 section each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 2-1/4 gallons (20 lb 12 oz or 3-No. 10 can) apples, canned 1/2 cup juice, lemon 1 tablespoon lemon Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1 quart (2 lb) butter or margarine 3 quart (3 lb) graham cracker crumbs 1-3/4 cups (12 oz) sugar, Read More …
Yield: 100 portions (2 pans) Each Portion: 1 piece Temperature: 350 F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Margarine or butter, melted 1 lb 8 oz 3 cups Crackers, graham, crumbs 3 lb 3 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. Oven 2 cups (1 lb) butter or margarine, melted 3 quart (3 lb) flour, wheat, hard, sifted 2-1/4 quart (4 Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1 quart (2 lb) butter or margarine 3 quart (3 lb) graham cracker crumbs 1-3/4 cups (12 oz) sugar, Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1 quart (2 lb) butter or margarine 3 quart (3 lb) graham cracker crumbs 1-3/4 cups (12 oz) sugar, Read More …
INGREDIENTS MEASURES WEIGHTS (lb) Butter or Margarine, softened 2 cups 1 pound Sugar, granulated 1-1/2 cups 12 ounces Sugar, brown, firmly packed 1-1/2 cups 12 ounces Eggs, slightly beaten 4 8 ounces Vanilla extract 2 teaspoons Flour, all-purpose 4-1/2 Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 2-5 lb can (10 lb) Ice milk-milk shake mix, dehydrated, chocolate 8 quart water (40 – 60 degrees F.) 1-3/4 quart (2-28 oz jars) maraschino cherries, drain well, finely chopped 3 Read More …
Servings: 100 Portions (5 Gallons) Portions: 3/4 Cup Each 1-3/4 gallon water (40 to 70 degrees F.) 2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated 2 quart Butter Ice Cream Sauce, prepared Pour water into container; add Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon ice milk mix, liquid, fresh, chocolate, chilled 1-3/4 quart (2-28 oz jars) maraschino cherries, drain well, finely chopped 3 cups (12 oz) pecans or walnuts Add cherries and nuts Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water, cold (50 degrees F.) 1-No. 10 can (5 lb) butterscotch, Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 1 gallon (6 lb) sugar, brown 3-1/2 cups (water) 1-1/2 (12 oz) butter or margarine 1-1/8 cups (5 oz) milk, nonfat, dry 2 cups water, warm 2 tablespoon vanilla Dissolve sugar 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. 1.3 kg Basic Sweet Pastry (or Read More …
Yield: 100 portions Each Portion: 2 squares Ingredients Weights Measure BREAD, WHITE, SLICED DAY OLD, CUBED 6 lb 3-3/4 gal APPLES, FRESH, COOKING PARED, CHOPPED 2 lb 7 cups RAISINS 2 lb 6 cups EGG SUBSTITUTE 3 lb 6 cups Read More …
1-1/2 cup butter 3 cup sugar 1 tablespoon vanilla 5 beaten eggs 1-1/2 cup flour 1 cup cocoa 1/2 teaspoon salt 1-1/2 cup chopped nuts Cream the butter until fluffy. Add sugar and mix well, add vanilla and beat in Read More …
Yield: 100 portions (2 pans) Each Portion: 1 brownie Temperature: 350 F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 2 lb 12 oz 2-3/4 qt Sugar, granulated 5 lb 8 Read More …
Yield: 100 portions (4 pans) Each Portion: 2/3 cup Temperature: 350 F Pan Size: 12 x 20 x 2-1/2 inch steam table pan Ingredients Weights Measure NONSTICK COOKING SPRAY 3/4 oz PEACHES, CANNED, QUARTERS DICED, DRAINED 8-1/3 lb 1 Read More …
Servings: 2-1/4 Quarts (1-1/8 Quarts Per Sheet Cake) 2 quart (3 lb) sugar, brown 3/4 cup (6 oz) butter or margarine 2 cups water 7 tablespoon (2 oz) milk, nonfat, dry 2-1/2 quart (2-1/2 lb) sugar, powdered, sifted 2 tablespoon Read More …
1 batch frosts two full sheet cakes or six 9-inch (2 layer) cakes or 6 9×13 cakes: Spread about 1+3/4 cups (1 lb) frosting on each cake. OR 13 dozen cupcakes thinly, spread about 1 tablespoon frosting on each cupcake; Read More …
Yield: 100 portions (2 pans) Each Portion: 1 brownie Temperature: 350 F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 5 lb 1-1/4 gal Baking powder 4 oz 9 tbsp Salt Read More …
Servings: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) 2-1/2 cups (1 lb 4 oz) butter or margarine 4 3/4 quart (4 lb 12 oz) sugar, powdered, sifted 1 teaspoon salt 7 tablespoon (2 oz) milk, nonfat, dry 3/4 cup (variable) Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 1-1/4 quart (2 lb 8 oz) butter or margarine 3 3/4 quart (5 lb 8 oz) sugar, brown 1 tablespoon salt Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Pan Size: 9 inch pie pan Ingredients Weights Measure Pie Shells, baked 13-1 crust Milk, nonfat, dry 1 lb 9 oz 5-3/4 cups Water, cold 7-1/4 qt Dessert Powder, Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (28 lb 8 oz or 4-No. 10 can) blueberries, canned, prepared pie filling Prepare Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 4-No. 2-1/2 can (6 lb) butterscotch dessert powder, cooking type Read More …