Free Recipes Archive
Too easy and so good. Also great with fried fish or barbecue. You might use 2 gallons for 100 servings. 2 gallons kosher dill pickle halves, 30-40 pickles, with brine 2 cups prepared horseradish 1 pint sliced jalapenos, drained Pour Read More …
Servings: 100 Portions Portions: 1 Each 1 lb. 14 oz Turkey, 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 Dice turkey into fine pieces. Read More …
Celery sauce, although rarely used now, is in fact a traditional British (Norfolk) accompaniment to the Christmas turkey. Servings: 1 Gallon 2 cups (1 lb) butter or margarine, melted 2 cups (8 oz) flour, wheat, hard, sifted 2 7/8 cups 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 1 cup milk 1 lb. blue-veined natual cheese 1 tablespoon paprika Place celery Read More …
Servings: 100 Portions Portions: 2 Pieces Each 200 pieces (6 lb) celery, fresh, 2 to 3-inch pieces to cover (variable) water, ice 2-1/4 quart (3 lb) cheese, shredded 1-1/2 cups (12 oz or 1/2-No. 2-1/2 can) pimientos, canned, drained, chopped 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 4-1/2 cups Read More …
Source: Chef Mary Nearn, The Boulders Resort NOTE: You’ll need a stand mixer with a dough hook. 6 ounces water 1 packet dry yeast 1-1/2 cups all-purpose flour 3 ounces Asiago cheese, finely grated 1/2 teaspoon freshly ground black pepper Read More …
Yields 1 gallon. 8 ounces butter or margarine 10 ounces all-purpose flour 1 gallon plus 1 cup beef stock 1 tablespoon plus 1 teaspoon onion powder 1/2 teaspoon black or white pepper Melt butter or margarine in stockpot. Blend in Read More …
Servings: 100 Portions (2-1/4 Gallons) Portions: 1/3 Cup Each Pan Size: 18 by 24-inch Roasting Pan 3 cups (1 lb 8 oz) Meat drippings and clear fat or shortening 1-1/2 quart (1 lb 8 oz) flour, wheat, general purpose, sifted Read More …
4 cups brown sugar 1 cup paprika 2 cups Worcestershire sauce 4 cups vinegar 4 cups catsup 16 cups ( 1 gallon ) tomato juice 1/3 cup salt 1/3 cup dry mustard 1/3 cup ground cloves 3 tablespoon garlic powder Read More …
Servings: 100 Portions (6 1/4 Quarts) Portions: 1/4 Cup Each 1 quart vinegar 6 3/4 cups (3 lb 14 oz or 2-No. 2-1/2 can) tomato paste, canned 2 quart water 3-1/2 cups (1 lb. 8 oz) sugar, granulated 1/2 cup Read More …
Servings: 100 Portions (8 Gallons with ice) Portions: 10 Ounce Servings 2-1/4 quart (4 lb) sugar, granulated 1-1/2 water, hot 2 cups (1/2-32 oz can) juice, lemon, frozen, concentrated 3 quart (3-32 oz can) juice, grape, frozen, concentrated 4-1/2 gallon Read More …
Servings: 100 Portions (8 Gallons with ice) Portions: 10 Ounce Servings 2 quart Sugar, granulated 1/2 teaspoon Salt 1-1/2 Water, hot 3 quart Juice(3-32 oz can), grape, frozen, concentrated 1/2 cup Juice, lemon (optional) 4 3/4 gallon Water, cold 3 Read More …
Servings: 6 1/4 Quarts 3-1/4 quart (6 lb) sugar, granulated 2-1/2 quart water 5 3/4 quart (5 lb 12 oz) cranberries, fresh, washed, sorted Combine sugar and water; bring to a boil; boil 5 minutes. Add cranberries; reduce heat; simmer Read More …
Servings: 100 Portions (6-1/2 Gallons) Portions: 8 Ounces Each 6-3/4 gallons water, briskly boiling 3-1/8 quarts (2-1/2 lb) coffee, roasted, ground Drain off water left in urn. Fill boiler. When boiler water gauge shows that boiler is full, shut off Read More …
YIELD: 8 L 5 litres Mayonnaise 1 litre Yogurt 1 litre Dill Pickles, (Fine Dice) 1/2 cup Capers, (chopped with juice) 1/2 cup Horseradish 1/2 cup Realemon 1/3 cup Fresh Dill, (chopped) 1/3 cup Dijon Mustard 1 teaspoon Cayenne 2 Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 Ounces 2 gallon Cranberry juice cocktail, canned 2 quart Juice, orange, frozen, concentrated (3 plus 1) 1-1/2 gallon Water,cold Combine juices and water; stir until well blended. cover and refrigerate. NOTE: 2 gallon Read More …
Makes about 3 quarts 5 onions, chopped 2 bell peppers, chopped 12-14-small, ripe peeled tomatoes, chopped 6 cloves of garlic, minced 3/4 cup chopped jalapeno peppers 1 cup sugar 1 cup vinegar 1 cup cooking oil 1 cup water 4 Read More …
3 pints honey 3 quarts hot tea 4 (48 ounce) bottles cranberry juice 1 gallon orange juice 3 pints lemon juice 4 (2 liter) bottles grapefruit-lime soda, chilled Dissolve honey in tea. Cool. Add cranberry, orange and lemon juices; chill. 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 4-1/2 cups Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 Ounces Each 2 quarts (2-32 ounce can) canned, concentrated, frozen grapefruit juice or 2 gallons (5 2/3-No. 3 cyl can) juice, pineapple, canned 1-1/2 gallons water, cold 6 lb. ice, crushed Combine ingredients: Read More …
Servings: 100 Portions (4 3/4 Quarts) Portions: 3 Tablespoons Each 3 quart (6 lb 7 oz or 1-No. 10 can) cherries, canned, red sour, pitted 1-1/2 quart (2 lb 12 oz) sugar, granulated 3/4 tablespoon salt 1 cup (5 oz) Read More …
Servings: See table below. INGREDIENTS 1 Gallon Urn Capacity: 2 cups (6-1/2 ounces) Coffee, roasted, ground 5 ounce portion..number of cups 26 8 ounce portion..number of cups 16 9 ounce portion..number of cups 14 1-1/2 Gallon Urn Capacity: 3 cups Read More …
YIELD: 100 Portions (6-1/4 Gallons) EACH PORTION: 8 Ounces Coffee, instant, freeze-dried 3-1/2 cups (1 – 8 ounce package) Water, boiling 6-1/4 gallons Add coffee to water. Stir until dissolved. Keep hot. DO NOT BOIL. NOTE: Omit Steps 1 and Read More …
Servings: 100 Portions (6-1/2 Gallons) Portions: 8 Ounces Each 3 1/8 quart (2-1/2 lb) coffee, roasted, ground 6 3/4 gallon water Place coffee in a coffee 8ack or other cloth bag large enough to permit free circulation of water and Read More …
Servings: 100 Portions (6-1/2 Gallons) Portions: 8 Ounces Each 3 1/8 quart (2-1/2 lb) coffee, roasted, ground 6 3/4 gallon water, briskly boiling Place filter paper in dry basket carefully to avoid tearing. Pour coffee into basket, spreading uniformly. Place Read More …
Servings: 100 Portions, 3 gallons Portions: 1/2 cup each 2 cans (No. 10) Tomato juice, or vegetable juice cocktail 2 cans (50 oz.) Consomme 3 quarts Water 4 tablespoon Worcestershire sauce 2 teaspoon Salt 2 Bay leaf Combine all ingredients. Read More …
YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (8 Ounces) 1/4 cup (1-1/4-5 gallon yield package) Beverage base, powdered, fruit punch flavor 5 lb. (2-3/4 quarts) Sugar, granulated 6 gallons Water, cold Combine beverage base and sugar. Add water. Read More …
(Single Strength, Concentrated and Instant) TYPE CAN SIZE AMOUNTS FOR 1 GALLON (128 oz) AMOUNTS FOR 3-1/8 GALLONS (100-4 oz portions) 1. Juice, Canned, Single Strength Apple, cranberry juice cocktail, grape, grapefruit, grapefruit and orange, orange, pineapple, tomato and vegetable Read More …
1. Measure or weigh quantities of water and coffee carefully. Prepare only in amounts necessary to maintain continuous service. Urn coffee held 1 hour or longer and automatic coffee maker coffee held 30 minutes or longer deteriorates in flavor and Read More …
Servings: 100 Portions (8 Gallons with ice) Portions: 10 Ounce Servings 1 gallon Sugar, granulated 1-1/2 Water, hot 1 quart Juice(1-32 oz can), lemon, frozen, concentrated 4-1/2 gallon Water, cold 3 gallon Ice(12 lb), crushed or cubed Dissolve sugar in Read More …
Servings: 100 Portions Portions: 1/2 cup juice and 2 2/3 tablespoon sherbet each 3 quart Juice, orange, frozen, concentrated (3 plus 1) 2-1/4 gallon Water, cold 1 gallon Sherbet, lemon Combine juices and water. Stir to mix well. Cover and Read More …
Servings: 100 Portions (8 Gallons with ice) Portions: 10 Ounce Servings 1 gallon Sugar(7 lb), granulated 1-1/2 Water, hot 3 3/4 quart Juice(4-30 oz can), lime, frozen, concentrated 4-1/2 gallon Water, cold 3 gallon Ice(12 lb), crushed or cubed Dissolve Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 1 can-36 oz Juice, Canned, Concentrated, Tomato 3 quart water 4 Gallons: 4 cans-36 oz Juice, Canned, Concentrated, Tomato 3 gallon water Mix juice and water together. Post Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 1 can-32 fl oz Juice, Canned, Frozen, Concentrated (3 plus 1), Grape, grapefruit, orange 3 quart water 4 Gallons: 4 cans-32 fl oz Juice, Canned, Frozen, Concentrated (3 Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 1 can-No. 2-1/2 can Juice, Canned, Instant, Grape 3 3/4 quart water 4 Gallons: 4 cans-No. 2-1/2 can Juice, Canned, Instant, Grape 3 3/4 gallon water Mix juice Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 1 can-15-1/2 oz Juice, Canned, Instant, Grapefruit, Orange 3 3/4 quart water 4 Gallons: 4 cans-15-1/2 oz Juice, Canned, Instant, Grapefruit, Orange 3 3/4 gallon water Mix juice Read More …
Servings: 8 Gallons Portions: 2-8 oz Glasses (5 oz tea and 3 oz crushed iced) Each 4 3/4 oz pkg (3 oz) tea, instant 8 gallon water, cold Add tea to water. Stir until dissolved. Serve over crushed ice. NOTE: Read More …
Servings: 9 gal Strong Tea Portions: 2-8 oz Glasses (5 oz tea and 3 oz crushed iced) Each 8 3/4 oz jar Tea, Instant, on dispenser 9 gal. (varaible) water, cold Follow manufacturer’s directions for preparation and dispensing of tea. Read More …
Servings: 100 Portions (8 Gallons with ice) Portions: 10 Ounce Servings 2-1/4 quarts Sugar(4 lb), granulated 1-1/2 quarts Water, hot 1 gallon Juice (4-32 ounce can), orange, frozen, concentrated 3-1/2 gallon Water, cold 3 gallon Ice (12 lb), crushed or Read More …
Servings: 1-1/2 gal Strong Tea Portions: 2-8 oz Glasses (5 oz tea and 3 oz crushed iced) Each 24 oz jr Tea, Instant, with Lemon and Sugar, on dispenser (varaible) water, cold Follow manufacturer’s directions for preparation and dispensing of Read More …
Nonfat Dry Milk (Conventional)+ Water= Fluid Skim Milk 1-2/3 tbsp 1/2 cup 1/2 cup 3 tbsp 1 cup 1 cup 1-2/3 oz (6 tbsp) 1-7/8 cups 2 cups 3-1/4 oz (3/4 cup) 3-3/4 cups 1 qt 5 oz (1-1/8 Read More …
Servings: 1-1/2 gallon Strong Tea Portions: 2-8 oz Glasses (5 oz tea and 3 oz crushed iced) Each 12-1/4 oz (4 1/8 cups) black, loose tea 6-1/2 gallon water, cold Place black, loose tea in a cloth bag large enough Read More …
Servings: Yield: 100 Portions (6 1/4 Gallons) Portions: 8 Ounce Servings 3 cups Tea, black, loose 6-1/2 gallon Water, briskly boiling Place tea in a cloth bag large enough to hold three times the amount. Tie top of bag with Read More …
Servings: 100 Portions (3 Gallons) Portions: 1 Cup Each 3 gallon milk shake mix, liquid, fresh, vanilla, chilled 1 gallon water, cold Stir milk shake mix into water. Mix thoroughly with wire whip or mechanical mixer. Cover container. Chill 4 Read More …
Servings: Yield: 100 Portions Portions: 1 No. 16 dipper sherbet, 1/3 cup fruit juice each 2 gallon Sherbert, lime 2 can (46 fl ounce each) Pineapple juice 2 can (46 fl ounce each) Apricot nectar 4 cans (1 pt. 2 Read More …
Makes 200 1/2 cup servings or 40 big “venti’s” Great for a fancy brunch or a summer holiday party. Best if coffee syrup is made the day before, or made ahead and frozen. Coffee Ice Rings: 1 (2 ounce) jar Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 2-3/4 cans-46 fl oz (No. 3 cyl) Juice, Canned, Single Strength, Apple, cranberry cocktail, grape, grapefruit, grapefruit and orange, pineapple, tomato, and vegetable 4 Gallons: 11 cans-46 fl Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 200 slices (12 lb) bread 1 quart (2 lb) Salad Dressing 300 slices (12 lb 8 oz) bologna, thinly sliced 300 slices (12 lb 8 oz) thuringer, thinly sliced 300 slices (12 lb Read More …