Free Recipes Archive
Use of steamers in quantity food preparation can save cooking time, labor, help maintain appearance of food, and preserve nutrients normally lost by other cooking methods. Steamers are ideal for batch preparation. Foods may be steamed and served in the Read More …
A microwave oven heats, cooks, or thaws food by means of short energy waves called microwaves. Oven-proof glass, paper, oven-proof dinnerware and plastic are transparent to microwaves and will permit microwaves to pass through them with little or no absorption. Read More …
ONIONS Dehydrated, chopped and dehydrated compressed, chopped onions maybe used in any recipe which specifies “onions, dry, chopped or sliced.” REHYDRATION GUIDE: Dehydrated Onions + Water(70-90°F.) = Rehydrated Onions OR Dry Onion Equivalent* Dehydrated, chopped onions 2 Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Piece Each Temperature: 450 degree F. Oven 1 gallon Pizza Sauce, cooked, prepared 5 tablespoons (1-1/2 oz yeast, active, dry 1 cup water, warm (105 to 110 degrees F.) 1-1/4 quarts water, cold Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Piece Each Temperature: 450 degree F. Oven 1 gallon Pizza Sauce, cooked, prepared 5 tablespoons (1-1/2 oz yeast, active, dry 1 cup water, warm (105 to 110 degrees F.) 1-1/4 quarts water, cold Read More …
Servings: 100 Portions (2 Pans) Portions: 1-1/4 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 7 1/2 quart (8 lb) noodles 4 gallon water, boiling 6 tablespoon (4 oz) salt 1-1/2 quart (2 lb) Read More …
6 lb. hamburger 3/4 lb. bacon 3 cups chopped onion 1 large can tomato sauce (gal.) 1 large can tomato puree (gal.) 1-1/2 cups wine vinegar 1-1/2 teaspoon thyme 1-1/2 teaspoon basil 1-1/2 teaspoon oregano 3 teaspoon salt 1-1/2 cups Read More …
TSP TBSP FLUID OUNCES CUPS SCOOPS LADLES FLUID MEASURE 3 1 1/2 1-1/2 3/4 1-No. 40 2 1 1-No. 30 Size 0 2-2/3 1-1/3 1-No. 24 3 1-1/2 1-No. 20 4 2 1/4 1-No. 16 Size 1 5-1/3 2-2/3 Read More …
HACCP System: A food safety system that identifies hazards and develops control points throughout the receiving, storage, preparation, service and holding of food. This system is designed to prevent foodborne illness. Critical Control Point (CCP): A point in a specific Read More …
Servings: 100 Portions Portions: 2 Eggs Each Pan Size: 18 by 24-inches Roasting Pan Temperature: 350 degrees F. Oven 200 eggs, whole 2 cups (1 lb) bacon fat or shortening, melted Preheat oven to 350 degrees F. Cover bottom of Read More …
13 lbs. of pancake mix will serve 100 or make your own pancakes: 1-1/2 gallon water 35 eggs 4 3/4 cup dry non fat powdered milk 9 lb flour 3/4 lb white sugar 2 cup shortening OR veg. oil 8 Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 3 quart (4 lb) onions, dry, chopped, sauté ed in butter, drained 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon Read More …
5 loaves day old white bread, cubed (can use half whole wheat bread) 5 lbs. pork sausage, bulk, crumbled, cooked and drained 2-1/2 cups chopped celery 1 medium onion, finely chopped (about 1/2 cup) 2 lbs. butter or margarine 3 Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Piece Each Temperature: 450 degree F. Oven 1 gallon Pizza Sauce, cooked, prepared 5 tablespoon (1-1/2 oz yeast, active, dry 1 cup water, warm (105 to 110 degrees F.) 1-1/4 quarts water, cold Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Piece Each Temperature: 450 degree F. Oven 1 gallon Pizza Sauce, cooked, prepared 5 tablespoons (1-1/2 oz yeast, active, dry 1 cup water, warm (105 to 110 degrees F.) 1-1/4 quarts water, cold Read More …
Servings: 100 Portions Portions: 1/2 Cup plus 1 Slice Toast 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 1-1/4 quart (2 lb 4 oz) butter or margarine, melted 2-1/4 quart (2 lb) flour, wheat, pastry, sifted Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 2-1/4 gallon (19 lb 2 oz or 3-No. 10 can) tomatoes, canned 1-1/2 tablespoon pepper, black 6 tablespoon (4 Read More …
Servings: 100 Portions Portions: 1/2 cup each Temperature: 325 degrees F. Griddle 2-1/4 cups (10 oz) milk, nonfat, dry 2-3/4 quart water, warm 2-1/2 gallon (200 eggs) 4 tablespoon (3 oz) salt 3 cups (1 lb 8 oz) shortening or Read More …
Servings: 100 Portions Portions: 1/2 cup each Temperature: 325 degrees F. Griddle 2-1/4 cups (10 oz) milk, nonfat, dry 2-3/4 quart water, warm 2-1/2 gallon (200 eggs) 4 tablespoon (3 oz) salt 3 cups (1 lb 8 oz) shortening or Read More …
Ingredients Weights Measure EGGS, WHOLE, FROZEN 10 lbs 1 gallon EGG WHITES, FROZEN, THAWED 10 lbs 1 gallon COOKING SPRAY, NONSTICK 2 ounces 1/4 cup Thaw eggs and egg whites; place eggs in mixer bowl. Using wire whip beat just Read More …
Turkey- Average 6 ounce Servings Per Pound Whole Turkey 1.4 Bone-in Turkey Breast 1.6 Thighs 1.4 Drumsticks 1.3 Wings 1.1 Boneless Breast 2.0 Boneless Thigh 2.0 Boneless Turkey Roast 2.0 Cutlets/Slices 2.0 Tenderloins/Fillets 2.0 Ground Turkey 2.0 Deli/Cooked Turkey Read More …
Servings: 100 Portions Portions: 2 Eggs variable water 1 teaspoon salt 2 tablespoon vinegar 200 eggs Fill greased roasting pan with water to depth of 1 inch. Add salt and vinegar; bring to a boil; reduce to a simmer. Break Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon pepper, black 2 cups (1 lb) shortening, melted or salad oil Place Read More …
12 cups chopped tart apples 24 eggs, separated 1/4 cups vanilla 6 cups nuts, chopped 12 cups sugar 1/4 cups flour 1/4 cups baking powder 3 teaspoon Salt Chop apples and nuts. Add sugar, flour, salt and baking powder (sifted Read More …
Servings: 100 Portions Portions: 1/2 Cup plus 1 Slice Toast 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 1-1/4 quart (2 lb 4 oz) butter or margarine, melted 2-1/4 quart (2 lb) flour, wheat, pastry, sifted 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 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 2-No. 10 can (14 lb) apple pie filling, canned 3 quart (5lb or 1-No. 10 can) cake mix, yellow Read More …
Servings: 100 Portions (2 pans) Portions: 1 piece each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 3/4 cup (4 oz) Yeast, active, dry 1-1/2 cups (12 oz) Water, warm (105 to 110 degrees F.) 2-1/2 Read More …
Yield: 100 portions (2 Pans) Each Portion: 1 square Temperature: 425F Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Pie crust, dough 15 lb 2 ounces Pie filling, prepared, apple 28 lb 3 gallons (4-No. 10 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 325 degrees F. Oven 4 quart (4 lb) flour, wheat, general purpose, sifted 2-1/4 (4 lb) sugar, granulated 2 tablespoon (1-1/4 oz) salt Read More …
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 3 quart (4 lb) onions, chopped 1 gallon (4 lb) green peppers, chopped 1 cup (8 oz) butter or margarine1-1/2 quart (2 lb) ham, canned, chopped Read More …
“Let them eat Cake” Cream: 5 pounds butter 15 cups sugar Mix: 10 tablespoons espresso 10 tablespoons hot water Add: 20 eggs Sift: 18 cups flour 5 cups cocoa powder 10 tablespoons baking soda 10 tablespoons baking powder 10 tablespoons Read More …
Servings: 100 Portions Portions: 2 Eggs Each 200 eggs (20 lb) eggs, whole enough to cover – water, hot Cover eggs with hot water. Bring to a boil; reduce heat and simmer 4 minutes. DO NOT BOIL. Remove from water; Read More …
Serves: 100 dozen 12 lb. Shortening 11 quarts Sugar 72 eggs, well beaten 1 quart Milk 24 quarts Flour 2 cups and 1 tablespoon baking powder 1 cup salt 1 cup vanilla Cream shortening and sugar until light, using medium Read More …
Yield: 100 portions (2 Pans) Each Portion: 2 bars Temperature: 350F Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure FLOUR, WHEAT, GENERAL PURPOSE SIFTED 4-1/8 lb 4-1/8 quarts BAKING SODA 1-1/4 ounces 2-2/3 tablespoons SALT 7/8 ounce Read More …
CAN SIZE AVERAGE NET WEIGHT OR FLUID MEASURE PER CAN (SEE NOTE) AVERAGE CUPS PER CAN APPROX. CAN PER CASE NO. CANS EQUIV. NO. 10 CN No. 10 6 lb 8 oz 12-1/2 6 1 No. 3 cyl 3 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 28 lb (4-No. 10 can) apple pie filling, prepared, canned, sliced Prepare Two-Crust Pie shells. Set Read More …
Yield: 100 portions (2 pans) Each Portion: 1 piece Temperature: 375F Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 3 lb 4 oz 3-1/4 qt Baking powder 1-1/2 oz 3-2/3 tbsp Baking 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 2-1/4 gallon (20 lb 10 oz or 3-No. 10 can) apples, canned, sliced 2-1/2 quart reserved Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425F Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Apples, canned, sliced 15 lb 3 oz 1-3/4 gal (2-1/4-No. 10 cn) Sugar, granulated Read More …
INGREDIENTS MEASURES WEIGHTS (lb) Sugar, granulated 2 cups 1 pound Butter or margarine, softened 1 cup 8 ounces Eggs 6 12 ounces Orange peel, grated 4 teaspoons Almond extract 2 teaspoons Flour, all-purpose 6 cups 1-1/2 pounds Dried Read More …
Yield: 100 portions (4 pans) Each Portion: 1/2 cup (4 ounces) Temperature: 425F Pan Size: 12 x 20 x 2-1/2 inch steam table pan Ingredients Weights Measure APPLES, CANNED, SLICED 30-3/8 lb 3-1/2 gal VANILLA, EXTRACT 2-3/4 oz 5-1/3 tbsp Read More …
Servings: 100 Portions (1-1/4 Gallons) Portions: 3 Tablespoons Each 4-1/2 cups (2 lb) sugar, granulated 10 2/3 tablespoon (3 oz) cornstarch 1 teaspoon salt 3 quart (6 lb 12 oz or 1-No. 10 can) apricots, canned, drained, reserve juice 2-3/4 Read More …
Yield: 100 portions (8 pans) Each Portion: 1/2 cup Temperature: 350F Pan Size: 12 x 20 x 2-1/2 inch steam table Ingredients Weights Measure SUGAR, BROWN 3-1/2 lb 4-1/3 cups WATER 4 cups HONEY 3 lb 4 cups BANANAS, Read More …
7 ounce whole eggs 15 ounce granulated sugar 1 ounce vanilla 2-1/2 tablespoon ground nutmeg 1-1/2 teaspoon ground allspice 2 lbs. day-old whole wheat bread cut into 1-inch cubes (2 loaves) 6 ounce raisins 3 ounce egg yolks 1-1/2 tablespoon 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 (27 lb or 4-No. 10 can) apricots, canned 3-1/2 quart reserved juice 3-1/4 quart 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 …
Crust 3 lbs. 6 ounce butter, softened 1 lb. 14 ounce all-purpose flour 9 ounce walnuts, chopped 3 lbs. brown sugar, firmly packed 1 lb. 11 ounce old-fashioned or quick-cooking oats 6 ounce sweetened, flaked coconut Cream together butter and Read More …
Servings: 100 Portions (2 Pans) Portions: 1 section each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 1-1/8 cups (5 oz) cornstarch 4-1/2 cups (2 lb) sugar, granulated 2 tablespoon cinnamon, ground 1 tablespoon nutmeg, ground 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. 2.2 kg. 650 g 180 g Read More …