Free Recipes Archive
Servings: 100 Portions (2-1/2 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) 2/3-No. 10 can Read More …
Beautiful and very popular. Be kind to your guests and remove seeds from watermelon. If you don’t have much time, go with other melon balls. Cut grapes into small bunches of 3-4 grapes with scissors; a picked over stem is Read More …
96 Servings Instant Vanilla Pudding 42 oz. Lowfat Milk — 4-1/2 qt. DOLE® Crushed Pineapple 6 lb. 11 oz 1 (#10) can Golden Raisins 2 lb. 6 cups Non Dairy Ready To Whip Topping 4 lb. 8 cups Pound Cake, Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 450 degrees F. Oven 7-3/4 quart (7 lb) flour, wheat, pastry, sifted 1 cup (7 oz) baking powder 2 tablespoon (1 oz) salt Read More …
Allow 1/2 cup prepared fruit per person for receptions and teas. Allow 3/4 cup per person for buffet meals or self service. When estimating fruit needed, remember that self-service always uses more. For self serve, "12 servings" usually serves about Read More …
Belgian Chocolate 4 lbs. 12 oz Manufacturing Cream 1 quart Sweet Butter 1-1/2 lbs. Cognac 2 oz. Grand Marnier 2 oz. Amaretto 2 oz White Chocolate 8 oz. Roasted Sliced Almonds 8 oz. Roasted Macadamia Nuts 8 oz. Break up 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 3 quart (6 lb 12 oz or 1-No. 10 can) peaches, halves, quarters or slices, canned 3 quart Read More …
For Caramel Sugar 2 lb. Water 1 cup For Custard Eggs 30 each Vanilla 3 tablespoon Sugar 1-1/2 cups Milk 1 gallon Caramelize Sugar by first mixing it with the water and then cooking it until it starts to darken. Read More …
Cold Eggs 40 each Egg yolks 5 each Sugar 4 lbs 5 oz Cake Flour 1 lbs 12 oz High Fat Cocoa 1 lbs 8 oz Baking Powder 3 oz Grease and line 6-8 sheet pans depending on the thickness Read More …
Servings: 3 Quarts (1-1/2 Quarts Per Sheet Cake) 1 cup water 1 teaspoon cream of tarter 4-1/2 cups (2 lb) sugar, granulated 3 teaspoon salt 1-1/2 cups (12 whites) egg whites 1-1/2 tablespoon vanilla 1 quart (1 lb 5 oz) Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 3 quart (7 lb 11 oz or 3 1/2-No. 2-1/2 can or 4-2 lb jar) strawberry jam 2 2/3 cups water, cold 1-1/2 teaspoon juice, lemon Place jam in mixer bowl; Read More …
Yield: 100 Portions (8 pans) Each Portion: 2 cookies Temperature: 375° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Ingredients Weights Measure Eggs, whole 1 lb 12 oz 3-1/4 cups (18 eggs) Shortening 1 lb 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 1/2-No. 2-1/2 can (3 lb 12 oz) dessert powder, gelatin, lemon 3-1/2 quart water, boiling 2 quart water, cold 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 …
Servings: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) 2-1/2 cups (1 lb 4 oz) butter or margarine 4 3/4 quart (4 lb 12 oz) sugar, powdered, sifted 1 teaspoon salt 7 tablespoon (2 oz) milk, nonfat, dry 3/4 cup (variable) Read More …
butter or margarine 1 cup firmly packed brown sugar 4 cup can pineapple slices, undrained 4 (15-16 oz) cans eggs, separated 12 each sugar 4 cup cake flour 4 cup baking powder 4 teaspoon salt 2 teaspoon maraschino cherries To Read More …
Ingredients Weights Measure all purpose flour 6 lbs 1-1/2 lbs Cake Flour 6 lbs 1-1/2 lbs Salt 4 tablespoon 1 tablespoon Sugar 6 oz 1-1/2 oz Cold Shortening 8 lbs 2 lbs Ice Water 2 quarts 16 oz Measure shortening Read More …
AP Flour 3 lbs. Cake Flour 3 lb. Salt 2 oz Sugar 12 oz Yeast 6 oz or Dry YEAST 2 oz Eggs 12 Water 3/4 quart Milk 3/4 quart Butter 1 lb. Combine ingredients and mix 5 minutes. Let Read More …
Powdered Sugar 1 Lb. Flour 4 oz. Eggs Separated 12 each Boiling Milk 1 quart Gelatin, softened 2 oz Mix Sugar and Flour, add Egg Yolks and dilute with boiling Milk. Cook cream stirring constantly. As soon as the cream Read More …
2 cups sifted flour 1/2 cup powdered sugar 1 cup butter 4 eggs 2 cups sugar 1/2 cup lemon juice 1 teaspoon baking powder 1/4 cup flour Grated rind of 1 lemon Mix flour with powdered sugar; cut in butter Read More …
Almond Meal 3 LB 12 oz Granulated Sugar 3 LB 12 oz Eggs 2 quart Egg Whites 1-1/2 quart Cake Flour 1 LB 5 oz Line, Grease and Flour 6 full sheet pans. Beat Eggs and Sugar for 5 minutes 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) 1/2 Read More …
Cold Eggs 40 each Egg Yolks 5 each Sugar 4 lbs 5 oz Cake Flour 3 lbs 5 oz Baking Powder 3 oz Grease and line 6-8 sheet pans depending on the thickness of the desired end product. In a Read More …
Servings: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) 2-1/2 cups (1 lb 4 oz) butter or margarine 4 3/4 quart (4 lb 12 oz) sugar, powdered, sifted 1 teaspoon salt 7 tablespoon (2 oz) milk, nonfat, dry 3/4 cup (variable) Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled 2 quart (2 lb) walnuts or pecans, finely chopped 1/2 cup maple flavoring Add walnuts or pecans and maple flavoring to soft Read More …
Servings: 3 Quarts (1-1/2 Quarts Per Sheet Cake) 1 cup water 1 teaspoon cream of tarter 4-1/2 cups (2 lb) sugar, granulated 3 teaspoon salt 1-1/2 cups (12 whites) egg whites 1-1/2 tablespoon vanilla Combine water, cream of tartar, sugar, Read More …
Yield: 108 Portions (2 pans) Each Portion: 1 piece Temperature: 350° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure MARGARINE OR BUTTER, MELTED 1-1/4 lb 2-1/2 cup CRACKER, GRAHAM, LOW FAT GROUND 3 lb 3 Read More …
Servings: 1-3/4 Quarts (filling for One 2-Layer Sheet Cake) 4-1/2 cups water 1-1/8 cups (5 oz) milk, nonfat, dry 4 1/4 cup (1 lb) sugar, granulated 1/2 teaspoon salt 3/4 cup (4 oz) cornstarch 3/4 cup (6 oz) sugar, granulated Read More …
5 cans condensed milk 5 (6 oz.) cans lemonade concentrate 1 quart whipping cream 1 large package vanilla cookies Mix together condensed milk and lemonade concentrate. Whip the cream and fold into lemon mixture. Arrange cookies in shallow pans. Pour 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: 3 Quarts (1-1/2 Quarts Per Sheet Cake) 1 cup water 1 teaspoon cream of tarter 4-1/2 cups (2 lb) sugar, granulated 3 teaspoon salt 1-1/2 cups (12 whites) egg whites 1-1/2 tablespoon vanilla 3 cups (12 oz) nuts, chopped Read More …
4-1/2 cups unsalted butter, melted, cooled to room temperature 9 packages devils food cake mix 6-3/4 cups creamy peanut butter, warm 2-1/4 lbs. large marshmallows, quartered Preheat oven to 350°F. Combine butter and dry cake mixes in a bowl until 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 (4 lb) flour, wheat, general purpose, sifted 2-1/4 (4 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 350 degrees F. Oven 17-1 crust pie shells, baked 5-1/2 quart (10 lb) sugar, granulated 3 tablespoon (2 oz) salt 1 cup (3 oz) lemon Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 350 degrees F. Oven 17-1 crust pie shells, baked 5-1/2 quart (10 lb) sugar, granulated 3 tablespoon (2 oz) salt 1 cup (3 oz) lemon 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 (1-1/2 Gallons) Portions: 1/4 Cup Each 2-1/4 quart (4 lb) sugar, granulated 1-1/2 cups (7 oz) cornstarch 1-1/2 teaspoon salt 1 gallon water, boiling 1 cup (8 oz) butter or margarine, softened 2 cups juice, lemon 1/4 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 (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch steam Table Pan 5 3/4 cups (1 lb 10 oz) milk, nonfat, dry 7 1/2 quart water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Servings: 3 Quarts (1-1/2 Quarts Per Sheet Cake) 2-1/2 cups (1 lb 6 oz or 2/3-No. 2-1/2 can or 7/8-28 oz jar) peanut butter 1-1/4 cups (10 oz) butter or margarine 1-1/4 cups (15 oz) honey 2-3/4 quart (2 lb 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 (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled 2-No. 10 can (13 lb 10 oz) crushed pineapple, canned, drained 4 teaspoon yellow food coloring Mix crushed pineapple and 4 teaspoon Read More …
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 7 quart water (40 – 60 degrees F.) 2-No. 10 can (13 lb 10 oz) crushed pineapple, Read More …
Servings: 100 Portions (1-1/2 Gallons) Portions: 1/4 Cup Each 1-1/2 quart (2 lb 12 oz) sugar, granulated 1-1/8 cups (5 oz) cornstarch 1-1/2 teaspoon salt 3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, crushed 3-1/4 quart 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, baked 13-2 crust Pineapple, canned, crushed 15 lb 5 oz 6-3/4 qt (2-1/4-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 2-1/2 cups (12 oz) cornstarch 1 quart water, cold 2-1/4 gallon (20 lb 7 oz or Read More …