Free Recipes Archive
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 4-No. 10 can (28 lb) peach pie filling, canned Prepare Two-Crust Pie Shells. Pour 2-3/4 to Read More …
Refrigerate everything, including the flour, before you start. Chilled ingredients make better pie crusts. Use ICE water when the recipe calls for water. It even helps if the kitchen is cool. Sift together the dry ingredients. You have to sift Read More …
Servings: 100 Portions (13 Pies) Portions: 1/8 Pie Each Pan Size: 9-inch Pie Pan 13 pie shells, Graham Cracker Crust, prepared 1-No. 2-1/2 can (1 lb 8 oz) orange, dessert powder, gelatin 1-No. 2-1/2 can (1 lb 8 oz) raspberry, Read More …
Yield: 100 Portions (3 pans) Each Portion: 1 bar Temperature: 375° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Eggs, whole, slightly beaten 12 oz 1-1/2 cups (8 eggs) Water 12 oz 1-1/2 cups Shortening Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 360 degrees F. Oven 2 2/3 quarts (4 lb 12 oz) sugar, granulated 3-1/4 cups (16 eggs) eggs, whole 6-1/2 cups (3 lb Read More …
Servings: 100 Portions (5 Gallons) Portions: 3/4 Cup Each 1-3/4 gallon water (40 to 70 degrees F.) 2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated 1-No. 10 can (6 lb 13 oz) crushed pineapple, canned, drained Pour 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 gallon (10 lb 8 oz) raisins 2 gallon water 4-1/2 cups (2 lb) sugar, granulated Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled 6 lb 8 oz peaches, frozen, thawed, crush 2 cups sugar, granulated 4 teaspoon yellow food coloring Mix crushed peaches, 2 cups Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 3 cups (1 lb 4 oz) shortening 2-3/4 cups (1 lb 4 oz) sugar, granulated 2-3/4 cups (1 lb) Read More …
this makes a large sheet cake 6 cups sugar 3 cups butter 10-1/2 cups cake flour 3 cups milk 18 egg yolks 4-1/2 teaspoon double acting baking powder 6 teaspoon vanilla extract 1/2 teaspoon Salt Preheat oven to 350 degrees. Read More …
2 18×26 inch “full sheet” pans, cut 6×9 for 108 large thin squares of cake OR 5 9×13 pans cut 4×5 for 100 thicker squares OR 9 dozen cupcakes 375 F. Oven Warning: You need a commercial size (5 quart 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 Pineapple, sliced, canned 13 lb 8 oz 2-No. 10 cn Cherries, maraschino 1 lb 1-16 oz Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1-3/4 quart (3 lb 2 oz) sugar, granulated 1-1/4 cups (6 oz) cornstarch 1/2 teaspoon salt 1-1/2 quart water Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water 1-No. 10 can (5 lb) vanilla dessert powder, instant 1-No. 10 can 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 5 quart water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon (1 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 (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: 1-3/4 Quarts (filling for One 2-Layer Sheet Cake) 5-1/2 cups water 1-1/8 cups (5 oz) milk, nonfat, dry 1/2 cup (4 oz) sugar, granulated 1/2 teaspoon salt 9 tablespoon (3 oz) cornstarch 3/4 cup (6 oz) sugar, granulated 1/2 Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 13-1 crust pie shells, baked 1-1/2 quart (3 lb 7 oz or 1/2-No. 10 can) pineapple, canned, crushed 2 1/2-No. 2-1/2 can (3 lb 12 oz) Read More …
Servings: 100 Portions (1 1/3 Cups) 4 eggs, whole, slightly beaten 1 cup salad oil 2 tablespoon baking powder To 4 eggs, slightly beaten, add salad oil and baking powder. Blend. Brush top of unbaked pie crust just before baking. Read More …
Servings: 100 Portions (17-2 crust pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 9 quart , (8 lb) flour, wheat, pastry, sifted 6 tablespoon (4 oz) salt 2-1/2 quart (4 lb 12 oz) shortening 1-1/4 quart water, cold Read More …
Source: Perdido Pass Restaurant, Orange Beach, Alabama Yield: 8 cakes 2 (5 pound) boxes yellow cake mix 4 cups Wesson Oil 4 cups water 32 eggs 1 (5 pound) container sour cream 8 cups chocolate chips 8 cups chopped pecans Read More …
This attractive arrangement of fresh fruit fills a large (20+ inch) tray, especially if you leave the top on the pineapple! With a large knife, split a ripe pineapple lengthwise into fourths from base through green top. Remove core and Read More …
Servings: 3-1/4 Quarts 3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, crushed1/4 cup (2 oz) butter or margarine, melted 1-3/4 cups (12 oz) sugar, granulated 3/4 cup (4 oz – variable) starch, pregelatinized 1/2 teaspoon salt Read More …
Servings: 3-1/4 Quarts 3 quart (6 lb 13 oz or 1-No. 10 can) pineapple, canned, crushed1/4 cup (2 oz) butter or margarine, melted 1-3/4 cups (12 oz) sugar, granulated 1/2 teaspoon salt 3/4 cup (4 oz) cornstarch 3/4 cup water, 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 …
YIELD: 100 Portions EACH PORTION: See Note 10 VEGETABLES POUNDS APPROX. AMOUNT OF WATER APPROX. COOKING TIME Asparagus 18 lb. 1 gal. 5 to 8 min Beans, green, wax or French style 24 lb. 2-1/4 gal. 5 to 8 min Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Vegetables, Mixed, frozen to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot water to Read More …
1/4 cup vegetable oil 1 pound shredded carrots 18 pounds finely chopped onions 4 pounds chopped mushrooms 12 ounces beaten pasteurized egg whites 1 (50 ounce) can condensed cream of mushroom soup 2 cups chopped pimiento 6 tablespoons Worcestershire sauce Read More …
Ingredients Measurement 25 5 75 100 Water Quarts 3 6 9 12 Beef Bouillon Tablespoons 1 2 3 4 Garlic Cloves 3 6 9 12 Onion, Chopped Cups 1-1/2 2-1/2 4 5 Hamburger Pounds 4 8 12 16 Tomato Read More …
Fearing chaos at your social gathering? With helpful guidance about table and chair setup, you’ll never be at a loss about seating arrangements again. Since the success of any get-together depends largely on seating arrangements, it’s a small wonder so Read More …
Ingredients Weights Measure WHIPPED TOPPING,FROZEN,NONDAIRY 1 lbs 1 qts 2 cup Thaw topping in chilled mixer bowl. Using whip at medium speed, whip topping 10 to 20 minutes or until stiff peaks form. Cover; refrigerate until ready to serve. CCP: Read More …
Ingredients 50 servings 100 servings Margarine or butter 1/2 cup (4 ounces) 1 cup (8 ounces) Brown sugar 3 cups (1 pound, 2 ounces) 1 quart, 2 cups (2 pounds, 4 ounces) Peanut butter 1-1/3 cups (13 ounces) 2-2/3 cups Read More …
Servings: 100 Portions (1-1/2 Gallons) Portions: 1/4 Cup Each 2 quart (3 lb 8 oz) sugar, granulated 1-1/2 cups (7 oz) cornstarch 1-1/2 teaspoon salt 1/2 teaspoon nutmeg, ground 3-1/2 quart water, boiling 2 cup (1 lb) butter or margarine, 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 (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 3 1/3 quart (3 lb) flour, wheat, cake, sifted 4 tablespoon (1-3/4 oz) baking powder 1 tablespoon salt 1 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 Shortening 1 lb 12 oz 1 qt Sugar, granulated 2 lb 4-1/2 cups Sugar, brown, packed Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-1 crust pie shells, unbaked 2-3/4 quart (5 lb) sugar, granulated 2-1/4 tablespoon (1-1/2 oz) salt 2 cups (8 oz) flour, Read More …
Servings: 100 Portions (5 Gallons) Portions: 3/4 Cup Each 1-3/4 gallon water (40 to 70 degrees F.) 2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated 10 lb peaches, frozen, thawed, crushed or 6 lb peaches, fresh, crushed 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 …
4 cups butter or margarine 8 cups flour 8 cups sugar 16 teaspoon baking powder pinch of salt 6 cups milk 2 gallon canned peaches Mix all ingredients except peaches. Pour into bottom of 2 LARGE pans. Pour 1 gallon 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) peaches, canned, quarters or slices 1 gallon reserved 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 (25 lb) peaches, frozen 3-1/2 quart reserved juice and water 2-3/4 quart (5 lb) Read More …
Servings: 100 Portions Portions: 1 Piece Each Pan Size: 9-inch layer pan or 9-inch pie 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: 1-3/4 Quarts (filling for One 2-Layer Sheet Cake) 5-1/2 cups water 1-1/8 cups (5 oz) milk, nonfat, dry 1/2 cup (4 oz) sugar, granulated 1/2 teaspoon salt 9 tablespoon (3 oz) cornstarch 1/2 cup (2 oz) cocoa 3/4 cup Read More …
1 lb. 12 ounces (1 quart + 2/3 cup) Brown sugar 8 ounces (1 cup) Soy margarine 4 Eggs 1 lb. 6 ounces (1-1/4 quarts) All-purpose flour 3-1/2 ounces (1 cup) Soy protein isolates 4 teaspoons Baking soda 2 teaspoons Read More …
TYPES: Sliced cookies are made from a stiff dough that is generally formed into a roll, sliced, and baked on sheet pans. Care should be taken not to overmix the dough or incorporate extra flour during mixing because this will Read More …
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 1 quart (2 lb) butter or margarine 4 1/4 quart (4 lb 4 oz) sugar, powdered, sifted 1/4 cup vanilla 2 tablespoon water, boiling Cream butter or margarine speed in mixer Read More …
Yield: 100 Portions (4 pans) Each Portion: 2 bars Temperature: 350° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Sugar, granulated 2 lb 12 oz 1-1/2 qt Shortening 1 lb 6 oz 3 cups Baking Read More …
Servings: 100 Portions (1-1/4 Gallons) Portions: 3 Tablespoons Each 1-1/4 quart (2 lb 4 oz) sugar, granulated 1 cup (5 oz) cornstarch 1 teaspoon salt 1 gallon water, boiling 3 tablespoon nutmeg, ground 2 cups (1 lb) butter or margarine Read More …