Free Recipes Archive
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.) 2-No. 10 can (12 lb 12 oz) blueberries, Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1 quart (2 lb) butter or margarine 3-3/4 quarts (5 lb 8 oz) sugar, brown 1-2/3 tablespoons (1 oz) salt 5-3/4 cups (1 Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled 2-No. 10 can (12 lb 12 oz) blueberries, canned, drained Chill 4 to 24 hours in refrigerator to 35 to 40 degrees Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water 1-No. 10 can (5 lb) butterscotch dessert powder, instant Reconstitute milk and Read More …
Servings: 100 Portions Portions: 1 Piece Each Pan Size: 9-inch layer pan or 9-inch pie pan Temperature: 375 degrees F. Oven 4-1/2 quart (4 lb) flour, wheat, cake, sifted 2-1/4 quart (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt 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 flavoring, imitation, brandy Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/4 quart water, warm 1-1/2 quart (30 eggs) eggs, whole. 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 2-1/4 raisins 3 1/3 gallon (4 lb) bread, day old 1/2 inch cubes 2 cups (1 lb) butter 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 (25 lb) berries, frozen, syrup or sugar pack 1-1/2 quart juice, berry 3-1/2 cups Read More …
6 lb. hamburger 6 (6 ounce) cans tomato sauce 6 (6 ounce) cans tomato paste 12 teaspoons salt 9 teaspoons oregano 6 teaspoons onion salt 48 ounces small curd cottage cheese 12 cloves garlic, finely chopped 6 cups chopped onion 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 (25 lb 12 oz or 4-No. 10 can) blackberries, canned 3 quart reserved juice Read More …
Serves 90, Makes 6 Steam Table Pans 4 lb. lasagna noodles 15 lb. ground beef 3 cups chopped onion 1/2 teaspoon anise 3 tablespoon crushed oregano 1 teaspoon garlic powder, salt and pepper 2 cans Italian Spaghetti Sauce (# 10 Read More …
5 quarts blueberries 2 cups honey 2 cups water 3/4 cup cornstarch 1/4 cup butter 2 cups water Combine the cornstarch and sugar; add the water, honey and blueberries. Let stand 5 minutes. Cook on medium heat and stir until Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 2-No. 10 can (14 lb) blueberry pie filling, canned 3 quart (5lb or 1-No. 10 can) cake mix, yellow 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 18 lb blueberries, Frozen, Packed w/o sugar or syrup 1-1/2 quart water 3-1/2 cups (1 lb) Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425 F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Blueberries, canned 19 lb 2 oz 2-1/4 gal (3 No. 10 cn) Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425 F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Blueberries, canned 19 lb 2 oz 2-1/4 gal (3 No. 10 cn) 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 (25 lb 8 oz or 4-No. 10 can) blueberries, canned 3 quart reserved juice Read More …
Servings: 100 Portions (3-1/4 Gallons) Portions: 1/2 Cup Each A.P. 10 apples (4 lb) fresh, eating A.P. 12 oranges (4 lb) fresh, 1-1/2 gallon (13 lb 8 oz or 2-No. 10 can) pineapple chunks or tidbits, canned A.P. 30 bananas 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. 850 g. 25 ml. white sugar Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan A.P. 45 (15 lb) bananas, peeled, sliced3-No. 2-1/2 can (4 lb 8 oz) dessert powder, gelatin base 1 gallon water, boiling 2 gallon 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 1 tablespoon egg shade food coloring AP (9 lbs) 6 lbs bananas, Read More …
Number of Servings Measurement 25 50 75 100 Milk Cups 9 15 21 30 Bananas Pounds 2 5 7 10 Vanilla Wafers 2 lb. Boxes 2 4 6 8 Instant Vanilla Pudding Mix 5.1 oz. Boxes 3 5 7 10 Read More …
YIELD: Serves 20 Try this frozen banana confection in the hot summer months. The lightness and coolness will appeal to everyone. VARIATIONS: Apple juice concentrate or flavored syrups can be used instead of orange juice concentrate. You can also use Read More …
Servings: 100 Portions Portions: 1 Banana Split A.P. (17 lb) 50 bananas 2 cups (1 lb) juice, orange 3-1/4 gallon ice cream 3-1/4 quart ice cream sauce 1/2 gallon whipped topping 2 cups (8 oz) nuts, chopped 1-28 oz jar 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 makes 5 kg, the larger amount makes 25 kg. 1.5 kg 800 g Read More …
BASE: 3 lb. 10-1/2 ounce or 3 quarts 3 cups Flour 1-1/2 tablespoon Salt 3/4 tablespoon baking soda 9 cups Rolled Oats 3 lbs margarine LIGHT SUGAR FILLING: 7 quarts + 1 cup Marion Blackberries IQF or fresh 1-1/2 cups Read More …
Yield: 100 portions Each Portion: 1 Burrito (4-1/2 ounces) Ingredients Weights Measure Eggs, whites, frozen thawed 7 lb 8 ounces 3-1/2 quarts Eggs, table, frozen thawed 7 lb 8 ounces 3-1/2 quarts Cheese, Monterey Jack, or Cheddar shredded 3 lb Read More …
Yield 100 Portions Pan Size 12 x 20 x 2-1/2″ steam table pan ( 5) Pans 350° F. Each Portion 3/4 cup (6 ounces) in 112 pita Pocket ( 1-1/2 ounces) Ingredients Weights Measure MUSHROOMS, CANNED, SLICED DRAINED, CHOPPED 4 Read More …
Serves 50. 40 eggs, beaten 1 quart oil 1 cup nacho cheese sauce Cook eggs in heated oil. Place scrambled eggs in stainless steel bowl. Add warm nacho cheese sauce to eggs and mix well. Place in steam table pan. Read More …
Pan Size 12 x 20 x 2-1/2 in Steam Table Pan ( 6) Pans 350° F. Each Portion 1 Square (6 ounces) Ingredients Weights Measure NONSTICK COOKING SPRAY 1 ounce POTATO, WHITE, FROZEN, SHREDDED HASHBROWN,THAWED 7 lb 5-1/8 quarts Read More …
Capriole Banon – USA; stunning chevre wrapped in macerated chestnut leaves To determine how much cheese you’ll need for a party, answer the following questions: How many people? Count each adult as one, each child as one-half. Multiply the total Read More …
Yield: 100 portions Each Portion: 2 eggs Temperature: 325F Griddle Ingredients Weights Measure Eggs, whole 20 lb 200 eggs Shortening, melted or salad oil 8 ounces 1 cup Break 2 eggs individually into a small bowl. Fry eggs “to order” Read More …
Yield: 100 portions Each Portion: 2/3 cup (4-1/2 ounces) Pan Size: 12 x 20 x 4 inch steam table pan Temperature: 325F oven Ingredients Weights Measure Eggs, hard cooked, shelled 10 lb 100 eggs Milk, nonfat, dry 1 lb 10 Read More …
Servings: 1 Gallon 2 cups (1 lb) butter or margarine, melted 2 cups (8 oz) flour, wheat, hard, sifted 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water, warm 2 tablespoon (1 1/3 oz) salt 3 cups Read More …
Quiche or frittata Recipe with 9 dozen eggs- 9 9×13 casseroles Scrambled eggs 16-18 dozen PLUS 1 dozen hard boiled Scrambled tofu 4 to 6 ounces soft or silken tofu per person- 24 to 32 pounds Hash brown potatoes 40 Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Biscuits each Pan Size: 18 by 26-inch Sheet Pan Temperature: 450 F. Oven 3 gallon Flour, wheat, hard, sifted 2 7/8 cups Milk, nonfat, dry 1-1/2 cup Baking powder 6 tablespoon Salt 1-1/2 Read More …
Yield: 100 portions Each Portion: 1 Omelet plus 2 Tablespoons Sauce Ingredients Weights Measure SAUCE Shortening, Melted or Salad Oil 8 ounces 1 cup Flour, Wheat, General Purpose, Sifted 8 ounces 2 cups Soup and Gravy Base, Chicken Read More …
Yield: 100 portions Each Portion: 2 eggs Ingredients Weights Measure Water Variable Vinegar 2 tablespoons Eggs, whole 20 lb 200 eggs Fill 1 steam table pan (12 x 20 x 4 inches) with water to a depth of Read More …
Biscuits 25 50 75 100 Cups Shortening 1 2-1/4 3-1/3 4-1/2 Cups Flour 4-1/2 9 13-1/2 18 Tablespoons Sugar 2 4-1/2 6 9 Tablespoons Baking Powder 3 6 9 12 Cups Milk* 1-3/4 3-1/2 5-1/4 7 Preheat oven to 450 Read More …
YIELD: 100 Portions (4 Pans) EACH PORTION 1 Cup (8-1/2 Ounces) PAN SIZE: 12 by 20 by 4-inch steam table pan Temperature: 350° F. Oven Ingredients Weights Measure Macaroni, elbow 8 lb 2 gallons Water, boiling 48 lb 6 gallons Read More …
Yield: 100 portions Each Portion: 1/3 cup (2-1/2 ounces) Ingredients Weights Measure Eggs, whole 20 lb 9-1/3 quarts(200 eggs) Salad Oil or Shortening(melted) 4 ounces 1/2 cup Beat eggs thoroughly. Pour about 1 quart eggs on lightly greased griddle. Cook Read More …
Servings: 100 Portions Portions: 2 stalks each 200 pieces (6 lb.) Celery, fresh, 2 to 3-inch pieces Water, iced, To cover 2 cups (1 lb. 2 oz.) peanut butter 1-1/2 cups (1-1 lb. jar) honey Place celery in water 1 Read More …
Portion Size: (1 Ring Each) variable (1-No. 10 can) apple rings, spiced Portion Size: 2 to 3 Stalks 20 lb (25 lb 10 oz A.P.) broccoli, fresh Portion Size: 6 Strips Each 6 lb 9 oz (8 lb A.P.) carrots, Read More …
Servings: 100 Portions Portions: 2 stalks each 200 pieces (6 lb.) Celery, fresh, 2 to 3-inch pieces Water, iced, To cover 1 quart (2 lb.) cottage cheese 4 tablespoon (1-1/2 oz.) tomato catsup 2 tablespoon prepared horseradish 2 teaspoon onions, Read More …
Servings: 100 Portions Portions: 1 Each 2 quart Flour 5 tablespoon Baking Powder 8 teaspoon Salt 1-1/2 cup Shortening 2 Pints Milk 2 Pints Deviled Ham, canned 1/2 cup Onion, chopped 4 tablespoon Worcestershire sauce 4 tablespoon Horseradish, prepared 4 Read More …
Servings: 100 Portions Portions: 2 stalks each 200 pieces (6 lb.) Celery, fresh, 2 to 3-inch pieces Water, iced, To cover 1 quart (2 lb.) cottage cheese 2 cups (1 lb.) pickle relish 1 tablespoon paprika Place celery in water Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 22 to 30 lb. beef bones, cracked 10 lb. beef trimmings (if available) 7 gallon water, cold 3 cups (1 lb) carrots, fresh, chopped 3 cups (1 lb) celery, fresh, Read More …
Servings: 100 Portions 1 can (1 lb. 14 oz) Chicken, boned 1 cup Celery, finely chopped 1/2 cup Walnuts, chopped 1/2 cup Pimientos, diced 1 cup Mayonnaise or Salad Dressing 1/2 teaspoon Curry powder Drain chicken and dice into fine Read More …