Free Recipes Archive
Here’s a food service recipe for 2 bakers sheet pans that will make 50 portions per each pan. You can cut the recipe in half and have enough batter to give you fifty portions. Makes 100 portions (2 commercial 18X26 Read More …
Yield: 6 (9 inch) cheesecakes (3 lb. 12 oz. each) Servings: 72 (6 oz.) servings Crust Graham cracker crumbs 1 lb. 8 oz. (1 qt. 1-2/3 cups ) Sugar, granulated 8 oz. (1 cup) Butter, melted 12 oz. (1-1/2 cups) Read More …
3 qts. flour 3/4 c. baking powder 1 1/4 c. sugar 3 tbsp. salt 2 qts. cornmeal 2 1/2 c. dry milk 10 eggs 2 1/2 qts. water 2 1/2 c. melted shortening Sift dry ingredients together 3 times or Read More …
1 gal. sliced peaches 1 gal. apricot halves 1 gal. sliced pears 5 large cans cut up pineapple 2 bottles cut up maraschino cherries, drained Combine fruits and some of the juices. At last minute slice in 12 to 15 Read More …
350 lb. ground beef 10 lb. fresh chopped green onions 10 lb. ground celery 3 doz. eggs 5 lb. chopped green peppers 4 (No. 10) cans (12 qt.) tomato puree 12 to 15 lb. bread crumbs 3 c. salt 6 Read More …
Ingredients Weights Measure PUFF PASTRY DOUGH,SQUARES,FROZEN 12-1/2 lbs 100 each WATER 12-1/2 oz 1-1/2 cup SUGAR,GRANULATED 1 lbs 2-1/4 cup PIE FILLING,APPLE,PREPARED 6 lbs 3 qts Prepare 50 Danish squares in a batch. Thaw at room temperature 5 minutes on Read More …
Ingredients Weights Measure YEAST,ACTIVE,DRY 2-1/4 oz 1/4 cup 1-2/3 tbsp WATER,WARM 3-1/8 lbs 1 qts 2 cup SWEET DOUGH MIX 7-1/2 lbs 1 gal 2-7/8 qts RAISINS 2-1/4 lbs 1 qts 3 cup CINNAMON,GROUND 1/2 oz 2 tbsp CLOVES,GROUND <1/16th Read More …
Ingredients Weights Measure SUGAR,POWDERED,SIFTED 1-5/8 lbs 1 qts 2 cup BUTTER,SOFTENED 1-1/2 oz 3 tbsp WATER,BOILING 6-1/4 oz 3/4 cup EXTRACT,RUM 1/4 oz 1/4 tsp 1 Combine powdered sugar, butter, boiling water, and flavoring; mix until smooth. 2 Spread glaze Read More …
Ingredients Weights Measure PUFF PASTRY SHEETS,FROZEN 6-1/4 lbs CINNAMON,GROUND 1-7/8 oz 1/2 cup SUGAR,GRANULATED 1-3/4 lbs 1 qts WATER 2-1/8 oz 1/4 cup 1/3 tbsp COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp Preheat convection oven to 325 F. Read More …
Fruit Punch for 100 YIELD: 100 Portions (8 Gallons with ice) EACH PORTION: 10 Ounces INGREDIENTS WEIGHTS MEASURES Sugar, granulated 4 lb. 9-2/3 cups Water, hot – 1-1/2 gal. Juice, grapefruit, frozen, concentrated – 1-1/2 qt (1-1/2-32 oz cn) Juice, 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 …
Guidelines for Fruit and Vegetable Juices(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, Read More …
Guidelines for Coffee Urn Capacities Urn Capacity (Gallons) Coffee, roasted, ground Number of Cups Weights Measures 5 oz 8 oz 1 4-3/4 oz. 1-3/8 cups 25 16 1-1/2 7-1/4 oz. 2-1/4 cups 38 24 2 9-3/4 oz. 3 cups Read More …
Contributed by Hershey’s Foodservice Ingredients lbs. ozs. Yellow cake mix 5 Lemon juice 6 Lemon zest 2 Unsalted butter, softened 1 4 Hershey’s Premier White chips 1 8 With paddle attachment, combine Yellow cake mix, Lemon juice, Read More …
Ingredients Weights Measure FLOUR,WHEAT,GENERAL PURPOSE 6-5/8 lbs 1 gal 2 qts MILK,NONFAT,DRY 3-5/8 oz 1-1/2 cup BAKING POWDER 5-7/8 oz 3/4 cup SALT 1-1/2 oz 2-1/3 tbsp SHORTENING 12 oz 1-5/8 cup WATER 4-7/8 lbs 2 qts 1-3/8 cup Read More …
Yield: 100 portions (4 pans) Each Portion: 2 rolls Pan Size: 18 x 26 inch sheet pan Temperature: 400F Oven Ingredients Percent Weights Measure Yeast, active, dry .94 3-1/2 ounces 2/3 cup Water, warm (105°F. to to 110°F.) 7.50 Read More …
Yield: 2-1/4 quarts Ingredients Weights Measure Butter or margarine, softened 8 ounces 1 cup Sugar, granulated 1 lb 2-1/4 cups Flour, wheat, general purpose, sifted 2 ounces 1/4 cup Juice, orange 1 cup Orange rind, grated 1-1/2 ounces 6 Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 360 degrees F. Deep Fat 100 steaks (32 lb) veal, flaked steaks, frozen 1 quart (1 lb 2 oz) flour, wheat, hard 1/2 cup (5 oz) salt 1 tablespoon pepper, black 3/4 Read More …
Source: Chef Ed Dean – Lantana Grille, Phoenix, Arizona 5 pounds snow crab, ready to eat 1 cup yellow onion, finely diced 1 cup celery, finely diced 3/4 cup red bell pepper, seeded and finely diced 1/4 cup fresh garlic, Read More …
Servings: 100 Portions Portions: 1 Slice (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Griddle 25 lb. beef liver, slices 2 quart (2 lb 4 oz) flour, wheat, hard 6 tablespoon (4 oz) salt 2 Read More …
20 lb Link or bulk Italian sausage, sliced or crumbled 3 gallons Spaghetti sauce 16 cups Sliced fresh mushrooms 1-1/2 quart (6 cups) Tomato juice 3 large Onions, chopped 3 tablespoon Italian seasoning 2 tablespoon Salt 1 tablespoon Pepper 12 Read More …
These freeze beautifully (no garlic) and make wonderful spaghetti, meatball sandwiches, or in a meatball stew. You can also use them for cocktail meatballs or Swedish meatballs, vary the size and seasonings to suit your needs. You can use part Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Deep Fat; 375 degrees F. Oven 100 slices (35 lb) veal, boneless, slices, partially thawed 2-1/2 quart (2 lb 4 Read More …
13″x20″ pan or 2 9″x13″ pans, about 28 servings This is a baked dessert that is delicious warm or cold, and also makes a special breakfast. It has a finer texture if the milk is scalded and strained before you Read More …
Servings: 100 Portions (2 Gallons) Portions: 1/3 Cup Each 3 quart (6 lb 6 oz or 1-No. 10 can) tomatoes, canned 1-1/2 quart (3 lb 5 oz or 1 3/4-No. 2-1/2 can) tomato paste, canned 3 quart stock, beef, or Read More …
Servings: 100 Portions Portions: 1 Cup Each 30 lb. beef, ground, thawed 2-1/4 quart (3 lb) onions, dry, chopped 2-1/4 quart (2 lb 4 oz) flour, wheat, general purpose, sifted 2-1/4 gallon (19 lb 2 oz or 3-No. 10 can) Read More …
Mix 7 lbs hamburger 8 eggs, slightly beaten 2 cups bread crumbs 2 tablespoons salt 2 teaspoons pepper 1 cup oil. Form into balls 1 inch in diameter. Brown all sides in 1 cup oil. Add 3 cups chopped onion Read More …
Mix 6 lbs hamburger 6 eggs, slightly beaten 2 tablespoons salt 1 cup chili sauce 3/4 cup milk 1/2 cup oil 1-1/2 cups flour 2 tablespoons salt 2 quarts vegetable juice biscuit mix Form into balls 1-1/2 inches in diameter. Read More …
40 lb. ground beef 16 eggs, lightly beaten 8 cups old-fashioned oats 5 cups tomato juice 3 large onions, chopped 1/3 cups salt 2 tablespoon pepper Sauce: 3 cups water 1-1/2 cups ketchup 6 tablespoon vinegar 2 tablespoon prepared mustard Read More …
Mix 13 lbs hamburger (browned) 2 quarts tomato purée 1 lb chopped onions 1/2 lb suet 2 ounces unsweetened cooking chocolate 3 ounces salt 3 ounces chili powder 4 ounces ground cuminseed Water to make 12-1/2 quarts volume 6 ounces Read More …
3 lbs hamburger 3 lbs pork sausage 6 cups chopped onion 2 cups chopped green pepper Brown in a large heavy skillet and set aside. To make white sauce, mix 1-1/2 cups of the meat drippings 3 cups flour 1 Read More …
Yield: 100 Portions (2 pans) Each Portion: 1 piece Temperature: 375° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Cake Mix, Yellow 10 lb 2-5 lb bg Water 4 lb 12 oz 9 -1/2 cups Read More …
Ingredients 50 servings 100 servings Powdered sugar 2 cups(13 ounces) 1 quart(1 pound, 10 ounces) Peanut butter 1/2 cup(4 ounces) 1 cup(8 ounces) Corn syrup 3 tablespoons(1-1/2 ounces) 3/8 cup(3 ounces) Lowfat milk 1/2 cup 1 cup Cream powdered sugar Read More …
Yield: 100 Portions (2 pans) Temperature: 375° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Peaches, canned, quarters or slices 20 lb 4 oz 2-1/4 gal (3-No. 10 cn) Sugar, granulated 1 lb 2-1/4 cups Read More …
Servings: 100 Portions (3 Gallons) Portions: 1/2 Cup Each 4 3/4 quart (7 lb) prunes, dried 2 gallon water, lukewarm 2-1/4 cups (1 lb) sugar, granulated A.P. 3 lemons, fresh, sliced (optional) Wash prunes. Combine prunes and water, cover, and 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) 1 Read More …
Servings: 100 Portions Portions: 1/2 cup servings 1-1/2 gallon (2-No. 10 can) Fruit cocktail, canned 2-1/2 quart (approx) Juice, reserved 1 teaspoon Cinnamon, ground 2 teaspoon Nutmeg, ground 2 cups Sugar, brown 4-1/2 quart Apples(4 lbs), fresh, eating, unpared, diced 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 quart (3 lb 8 oz) sugar, granulated 2-1/4 tablespoon (1-1/2 Read More …
Yield: 100 Portions (4-3/4 Gallons) Each Portion: 3/4 Cup (6 Ounces) Ingredients Measure Yogurt mix, fresh, liquid, vanilla or fruit flavored, chilled (35° to 40°F.) 3-1/2 gal Pour yogurt mix into top hopper of soft serve ice cream freezer; start Read More …
Ingredients Measure 25 50 Sugar Pounds 5 10 Kool Aid Packages 7 14 Water Gallons 1/2 1 Mix Kool Aid with small amount of the water. Bring remainder of water to boil, add sugar. Remove from heat, add Kool Aid. Read More …
about 100 1/2 cup servings or 65 3/4 cup servings 2 tablespoons almond or vanilla extract OR 1 cup orange or almond liqueur One and one-half dozen large grapefruit OR 2 dozen smaller 8 No. 2 cans shredded pineapple packed Read More …
2 (20 ounce) cans crushed pineapple 1 (18 1/4 ounce) box yellow cake mix 1 (5.1 ounce) box instant vanilla pudding mix 2 (21 ounce) cans cherry pie filling 4 medium ripe bananas, sliced 2 (15-1/4 ounce) cans fruit cocktail, Read More …
Servings: 100 Portions (3 Gallons) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 3-No. 2-1/2 can (4 lb 8 oz) strawberry dessert powder, gelatin 1-3/4 gallon water, boiling 7 1/2 quart (15 lb) strawberries, partially thawed Read More …
Servings: 100 Portions (3-1/4 Gallons) Portions: 1/2 Cup Each A.P. 12 oranges (4 lb) fresh 3 quart (6 lb 12 oz or 1-No. 10 can) peaches, halves, quarters or slices, canned 1-1/2 gallon (13 lb 8 oz or 2-No. 10 Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 quart (2 lb 4 oz) milk, nonfat, dry 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 5-1/2 cups (1 lb 10 oz) milk, nonfat, dry 7 1/4 water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 3 quart (6 lb or 1-No. 10 can) strawberries, frozen 2 1/2-No. 2-1/2 can (3 lb 12 oz) strawberry dessert powder, 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 Strawberries, frozen, sliced or whole 2 lb 2 qt Cake Mix, White 10 lb 1-1/2 gal Read More …
Servings: 2-1/2 Gallons (2-1/2 cups per Pie) Temperature: 350 degrees F. Oven 1-1/2 quart (48 egg whites) egg, whites, room temperature2 quart (3 lb 8 oz) sugar, granulated2 teaspoon salt1 tablespoon vanilla Using whip, beat egg whites at high speed 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 (22 lb 8 oz or 3 No. 10 can) mincemeat, canned 3 quart (6 Read More …