Free Recipes Archive
Yields 24 to 30 servings. 4 eggs 1 cup vegetable oil 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 cups shredded carrots 2/3 cup Read More …
Cake Flour 3 lbs Baking Powder 4 oz Sugar 12 oz Salt 2 teaspoon Eggs 18 ea Melted Butter 1 lb Butter Milk 6 cups Vanilla 3 teaspoon Combine and sift together dry ingredients. Add the eggs and butter. Mix Read More …
3 cups grated parmesan cheese 1/3 cups dried oregano 1/3 cups dried parsley flakes 1 cups butter or margarine, softened 3 cloves garlic, minced 1 cups vegetable oil 6 loaves French bread, cut into 1/2 inch slices 6 lb. mozzarella Read More …
Yield: 108 portions Each Portion: 1 piece Temperature: 400F Pan Size: 2 each 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 4 lb 1 gallon Baking Powder 3 ounces 6-2/3 tablespoons Milk, nonfat, dry Read More …
Ingredient Weight Measure Issue POTATOES, WHITE, FROZEN, SHREDDED, HASHBROWN 25-7/8 lbs 3 gallons 2 quarts CHEESE, MONTEREY JACK, REDUCED FAT, SHREDDED 2 lbs 2 quarts ONIONS, GREEN, FRESH, CHOPPED 8-7/8 ounces 2-1/2 cups 9-3/4 ounces ONIONS, FRESH, CHOPPED 5-5/8 Read More …
4 quarts flour 3/4 cups non-fat dry milk 1/2 cups baking powder 1-1/2 tablespoons salt 3-1/2 cups shortening 1 quart water (about) Mix the dry ingredients together real well. Cut in shortening. Add enough water to make a soft dough. Read More …
50 servings 100 servings “Texas Toast” white bread, cut 1/2 inch thick (1-1/2 ounce slices) 35 slices(3 pounds, 5 ounces) 70 slices(6 pounds, 10 ounces) Frozen whole eggs, thawed OR Fresh whole eggs 1 quart, 1-3/4 cups(2 pounds, 14 ounces) Read More …
Yield: 100 portions (5 pans) Each Portion: 1 bagel Temperature: 400F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Percent Weights Measure Yeast, active, dry .88 2-1/2 ounces 1/2 cup Water, warm 30.90 5 lb 8 ounces 2-3/4 Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans Ingredients Weights Measure Applesauce, canned, sweetened 5 lb 2-1/3 quart Water 2 lb 1 quart Cereal, Bran 100% 2 lb 2-1/2 quarts Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Pan Size: muffin pan Ingredients Percent Weights Measure Flour, wheat, general purpose, sifted 36.15 5 lb 4 ounces 5-1/4 quarts Sugar, granulated 14.88 2 lb 3 ounces 1-1/4 quarts Baking Powder Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Pan Size: muffin pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 5-1/4 lb 5-1/4 quarts Baking Powder 3-1/2 ounces 1/2 cup Salt 3/4 ounce 3-1/2 teaspoons Sugar, granulated 2-1/4 lb Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Pan Size: Muffin Pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 5-1/4 lb 5-1/4 quart Baking Powder 3-1/2 ounces 1/2 cup Salt 3/4 ounce 3-1/2 teaspoons Sugar, granulated, fine 2-1/4 Read More …
Servings: 100 Portions Portions: 2 Donuts each Temperature: 360 to 375 degrees F. Deep Fat 4 quart (4 lb) flour, wheat, bread, sifted 6 3/4 quarts (6 lb) flour, wheat, pastry, sifted 1 cup (7 oz) baking powder 1 1/3 Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans Ingredients Weights Measure Applesauce, canned, sweetened 5 lb 2-1/3 quart Water 2 lb 1 quart Cereal, Bran 100% 2 lb 2-1/2 quarts Read More …
Yield: 100 portions Each Portion: 1 muffin Temperature: 400F Oven Pan Size: 9 each 12 cup muffin pans Ingredients Weights Measure Applesauce, canned, sweetened 5 lb 2-1/3 quart Water 2 lb 1 quart Cereal, Bran 100% 2 lb 2-1/2 quarts Read More …
Source: Biga on the Banks, San Antonio, Texas Pecan Topping 3-1/4 cups pecan pieces 1/2 cup packed light brown sugar 1 cup granulated sugar 3/4 cup vegetable oil 1-1/4 tablespoons ground cinnamon Muffin Mix 2-1/2 cups pecan pieces 7-1/2 cups Read More …
11-1/2 lbs. flour 3 cups sugar 3 cups dry milk powder 6 ounce dried egg solids 3 tablespoon salt 1-1/2 lbs. shortening 7 lbs. water at 110 degrees (3-1/2 qt..) 1/2 cups dry yeast granules, dissolved in water Sift together Read More …
It seems that for home preparation the dough works better in the large quantity given here, enough for about 5 dozen beignets. Don’t worry, though … the dough keeps well under refrigeration for about a week. Just cut off some Read More …
Ingredient Weight Measure Issue FLOUR, WHEAT, GENERAL PURPOSE 9-7/8 lbs 2 gallons 1 quart BAKING POWDER 3-7/8 ounces 1/2 cup MILK, BUTTERMILK, DRY 2-3/8 lbs 1 quart 1/2 cup BAKING SODA 1 ounce 2 tablespoons SALT 1-7/8 ounces Read More …
CHARACTERISTIC BISCUITS MUFFINS YEAST BREADS AND ROLLS Outside Appearance Shape irregular. . Too much liquid. Dough not rolled to uniform thickness. Improper cutting of dough. Uneven oven heat. Too much flour. Not enough liquid. Overmixing. Too much batter in Read More …
CHARACTERISTIC BISCUITS MUFFINS YEAST BREADS AND ROLLS Color. . . . . . . . . . Uniform golden brown top and bottom. Inside creamy white. Free from yellow or brown spots. Uniform golden brown out- side. Inside creamy Read More …
Most bread and sweet dough recipes have an additional column on the left side of each recipe card for TRUE PERCENTAGES. These are based on the total weight of all the ingredients, the sum of which is 100 percent. Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Biscuits each Pan Size: 18 by 26-inch Sheet Pan Temperature: 425 F. Oven 3 gallons Flour, wheat, hard, sifted 2 7/8 cups Milk, nonfat, dry 1-1/2 cups Baking powder 6 tablespoons Salt 2 Read More …
Servings: 100 Portions Portions: 2 Donuts each Temperature: 360 to 375 degrees F. Deep Fat 4 quart (4 lb) flour, wheat, bread, sifted 6 3/4 quarts (6 lb) flour, wheat, pastry, sifted 1 cup (7 oz) baking powder 1 1/3 Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Biscuits each Pan Size: 425 degrees F. Oven Temperature: 18 by 26-inch Sheet Pan 3 gallon Flour, wheat, hard, sifted 2 7/8 cups Milk, nonfat, dry 1-1/2 cup Baking powder 6 tablespoon Salt Read More …
Yield: 100 portions (8 pans) Each Portion: 1 roll Pan Size: 18 x 26 inch sheet pan Temperature: 350F Oven Ingredients Percent Weights Measure Yeast, active, dry 1.79 4 ounces 3-1/4 cups Water, warm (105°F. to 110°F.) 12.53 1 lb 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 (3 lb 8 oz) flour, wheat, cake, sifted 5-1/2 tablespoon (2-1/2 oz) baking powder 1-1/4 cups (6 Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 1-3/4 quart (3 lb 2 oz) sugar, granulated 2-1/4 quart water, hot 2-1/2 quart (4 lb 8 oz) sugar, granulated 1/2 cup (4 oz) butter or margarine 1/4 cup (2 oz) 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 gallon (20 lb 4 oz or 3-No. 10 can) apricots, canned 2-1/4 cups (1 lb) sugar, granulated 1-1/2 Read More …
Servings: 100 Portions (2 pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 4-1/2 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 …
Rolls Measurement 24 48 72 96 Dry Yeast Tablespoons 1 2 3 4 Warm Water Cups 2-1/4 4-1/2 6-3/4 9 Nonfat Dry Milk Cups 1 2 3 4 Oil Cups 1/2 1 1-1/2 2 Sugar Cups 1/2 1 1-1/2 2 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 48, the larger amount serves 240. Ingredients 48 240 Brown stock Read More …
Yield: 2-3/4 cups Ingredients Weights Measure Sugar, powdered, sifted 1 lb 8 ounces 1-1/2 quarts Butter or margarine, softened 1-1/2 ounces 3 tablespoons Water, boiling 3/4 cup Vanilla 1-1/2 teaspoons Combine powdered sugar, butter or margarine, boiling water Read More …
Ingredients Weights Measure EGGS, WHOLE, FRESH 22 lbs 200 each 1 HARD COOKED EGGS: Place eggs in baskets as needed; cover with hot water. Bring to a boil; reduce heat; simmer 10 to 15minutes. DO NOT BOIL. Remove from water; Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 1 gallon (4 lb) cheese, grated or shredded 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon pepper, black 2 cups Read More …
When asked to serve a large number of people you may feel overwhelmed. The quantity of food required can be staggering and almost unbelievable to the person who cooks for a small family. The secret to successfully preparing enough food Read More …
4 cups UNCLE BEN’S® Original Converted® Brand Rice, 6 lbs. ground beef lean 4 cups onions, coarsely diced 4 cups green bell pepper, seeded and cut into large dice 100 fl. ounce (2 cans) canned tomatoes, diced 100 fl. ounce 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 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 Read More …
Yield: 100 portions (3 to 5 pans) Each Portion: 1 roll Pan Size: 18 x 26 inch sheet pan Temperature: 375F Oven Ingredients Percent Weights Measure Yeast, active, dry 2.37 5 ounces 1 cup Water, warm (105°F. to 110°F.) Read More …
Yield: 100 portions (7 pans) Each Portion: 1 roll Pan Size: 18 x 26 inch sheet pan Temperature: 400F Oven Ingredients Percent Weights Measure Yeast, active, dry 1.04 5 ounces 1 cup Water, warm (105°F. to 110°F.) 6.68 2 Read More …
Yield: 100 portions (4 pans) Each Portion: 2 rolls Pan Size: 18 x 26 inch sheet pan Temperature: 400F Oven Ingredients Weights Measure Yeast, active, dry 3-1/2 ounces 2/3 cup Water, warm (105°F. to 110°F.) 1-3/4 lb 3-1/2 cups Water, Read More …
Yield: 3 quarts Ingredients Weights Measure Flour, wheat, general purpose, sifted 1 lb 8 ounces 1-1/2 quarts Sugar, brown, packed 1 lb 8 ounces 3-1/4 cups Sugar, granulated 7 ounces 1 cup Cinnamon, ground 1/2 ounce 2 tablespoons Butter or Read More …
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan Temperature: 425F Oven Ingredients Weights Measure Yeast, active, dry 1-1/4 ounces 1/4 cup Water, warm (105°F. to 110°F.) 12 ounces 1-1/2 Read More …
Servings: 100 Portions (4 Pans) Portions: 2 slices each Pan Size: griddle or 18 by 26-inch Sheet Pan Temperature: 375 degree F. griddle or 400 degrees F. Oven (12 lb) Bread, white, unsliced Cut bread into 1-inch thick slices. Lightly Read More …
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan Temperature: 425F Oven Ingredients Percent Weights Measure Yeast, active, dry .58 1-1/4 ounces 1/4 cup Water, warm (105°F. to 110°F.) 5.54 Read More …
Ingredients Weights Measure FLOUR, WHEAT, GENERAL PURPOSE 9-7/8 lbs 2 gallons BAKING POWDER 8-3/4 ounces 1-1/8 cups MILK, NONFAT, DRY 13-1/4 ounces 1 quart SALT 1-7/8 ounces 3 tablespoons SUGAR, GRANULATED 12-1/3 ounces 1-3/4 cups EGGS, WHOLE, FROZEN 2-2/3 Read More …
To make a single loaf, use the amounts of ingredients indicated in brackets. The single-loaf recipe can be mixed in the food processor or in the bread machine using the dough cycle (but bake it in the oven). This bread Read More …
All quantities in the Measures column of the recipes should be sifted before measuring. If flour weights rather than measures are used, the flour should be sifted after weighing to aerate the flour and to remove any foreign particles. BREAD Read More …