Free Recipes Archive
These maple-flavored rolls are almost bite-size. 2/3 cup milk 1/3 cup maple-flavored syrup 1/3 cup margarine or butter, cut up 1 egg 3 cups bread flour 3/4 teaspoon salt 1-1/4 teaspoons active dry yeast or bread machine yeast 1/2 cup Read More …
(no eggs, butter or milk) 5 lbs zucchini, seeded and grated 4 lbs 8 oz Maple syrup 1-1/4 oz Baking Powder Baking soda 3/4 oz baking soda Salt 3/4 oz salt 1 oz cinnamon 1/8 oz ground cloves 1/8 oz Read More …
Ingredients Measurements 50 servings Measurements 100 servings Rolled oats 2-1/4 cups (8 ounces) 1 quart, 1/2 cup (1 pound) Hot water 3-1/2 cups 1 quart, 3 cups All-purpose flour 3-1/2 cups (1 pound, 3 ounces) 1 quart, 3 cups 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 …
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 1-1/3 Read More …
Yield: 100 portions Each Portion: 2 pancakes Temperature: 375F Griddle Ingredients Weights Measure Flour, wheat, general purpose, sifted 9 lb 2-1/4 gallons Baking powder 8 ounces 1-1/8 cups Milk, nonfat, dry 1 lb 7 ounces 5-1/2 cups Salt 2 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 EGG SUBSTITUTE, PASTEURIZED 2-3/4 Read More …
Servings: 100 Portions (2 pans) Portions: 8 Croutons each Pan Size: 18 by 26-inch Sheet Pan and 18 by 24-inch Roasting Pan Temperature: 425 degrees F. Oven 2 lb Bread, sliced, white 1-1/2 cups (12 oz) butter or margarine 1-1/2 Read More …
Yield: 108 portions (2 pans) Each Portion: 1 square (3 ounces) Pan Size: 18 x 26 inch sheet pan Temperature: 325F Oven Ingredients Weights Measure Fruit cocktail, drained 8-7/8 lb 4-1/4 quarts Flour, wheat, general purpose, sifted 2 lb Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 Read More …
Yield: 100 portions Each Portion: 2 slices Pan Sie: 18 x 26 inch sheet pan Temperature: 450F Oven Ingredients Weights Measure Water 5-1/2 lb 2-3/4 quarts Vanilla, extract 2-3/4 ounces 1/3 cup Milk, nonfat, dry 9-7/8 ounces 2-1/3 cups 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: 375F Oven Ingredients Percent Weights Measure Yeast, active, dry 1.60 3-3/4 ounces 3/4 cup Water, warm (105°F. to 110°F.) Read More …
Yield: 2-1/2 quarts Ingredients Weights Measure Pineapple, canned, crushed 5 lb 2 ounces 2-1/4 quarts (3/4 No. 10 can) Butter or margarine, melted 1-1/2 ounces 3 tablespoons Sugar, granulated 8-3/4 ounces 1-1/4 cups Starch, pregelatinized 3 ounces 2/3 cup Combine Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan 1-1/2 quart (2 lb) celery, fresh, finely chopped 1-1/2 quart (2 lb) onions, dry, finely chopped 1 quart (2 lb) butter or margarine 6 Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 Read More …
Servings: 100 Portions (12 Loaves) Portions: 2 slices each Pan Size: 18 by 26-inch Sheet Pan Temperature: 450 degrees F. Oven 6 tablespoon (2 oz) Yeast, active, dry 1-3/4 cups (14 oz) Water, warm (105 degrees to 110 degrees F.) Read More …
Retarded sweet dough is yeast dough that is refrigerated for a period of time prior to baking. Refrigeration temperatures retard fermentation of the dough. The quality of the end product is not changed. Retarded sweet dough may be held in Read More …
Yield: 100 portions: Each Portion: 1 donut Temperature: 375F Deep Fat Ingredients Percent Weights Measure Yeast, active, dry 1.78 3 ounces 9 tablespoons Water, warm (105°F. to 110°F.) 14.22 1 lb 8 ounces 3/4 cup Sugar, granulated 8.89 15 Read More …
Servings: 100 Portions (8 Loaves) Portions: 2 slices each Pan Size: 11 by 5 by 3-1/2 inch Bread Pan Temperature: 425 degrees F. Oven 2-1/4 quarts (3 lb) Raisins 6-1/2 tablespoons (2-1/4 ounces) Yeast, active, dry 2-1/4 cups (1 lb 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 Read More …
Yield: 100 portions (4 loaves) Each Portion: 1 slice Pan Size: 16 x 4-1/2 x 4-1/8 loaf type pan Temperature: 350F Oven Ingredients Weights Measure Flour, wheat, general purpose 1-1/2 lb 6 cups Flour, wheat, whole grain 1-3/4 lb Read More …
Yield: 100 portions (4 loaves) Each Portion: 1 slice Pan Size: 16 x 4-1/2 x 4-1/8 loaf type pan Temperature: 350F Oven Ingredients Percent Weights Measure Eggs, whole 8.42 1 lb 8 ounces 2-7/8 cups (15 eggs) Flour, wheat, Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 Read More …
1/3 cup + 1 tablespoon Active dry yeast* 2 quart + 1/2 cup Water, warm ( 110 F) 6 1/4 quart All purpose or bread flour 2/3 cup Vegetable oil 2-1/2 teaspoon Salt 1/4 cup + 2 teaspoon Sugar 1 Read More …
Yield: 100 portions Each Portion: 1 muffin Pan Size: 12 cup muffin pan Temperature: 400F Oven Ingredients Weights Measure Flour, wheat, general purpose, sifted 2-7/8 lb 2-7/8 quarts Cereal, oat bran, quick cooking 1-3/8 lb 5-3/4 cups Baking powder Read More …
Servings: 100 Portions Portions: 2 Rolls Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2/3 cup (3-1/2 oz) yeast, active, dry 3-1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.) 2-3/4 Read More …
1. Glazed Rolls (2 Pans) Follow Steps 1 through 6 of Recipe Sweet Dough. Roll each 4 lb 5 ounce piece of dough into a long rope of uniform diameter. Slice into 34 pieces, weighing 1-3/4 to 2 ounces each. 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 …
Cornbread: 1-1/2 lb. flour 2 tablespoon salt 1/2 cups baking powder 2 lb. cornmeal 6 eggs 2 quart milk 3/4 cups margarine, melted Dressing: 1-1/2 lb. onion, chopped 1-1/2 lb. celery, chopped 1 cups snipped fresh parsley 1/2 lb. margarine Read More …
Figure 1. 1. Cloverleaf or Twin Rolls Follow Steps 1 through 7 of Recipe Hot Rolls or Hot Rolls – Short Time Formula. Divide each dough piece into thirds for cloverleaf rolls or in halves for twin rolls. Shape into Read More …
Food 25 Servings 50 Servings 100 Servings Baked Beans 3/4 gallon 1-1/4 gallons 2-1/2 gallons Bread 50 slices 100 slices 200 slices Butter 1/2 pound 3/4 to 1 pound 1-1/2 pounds Cake 1 10×12″ sheet cake 1 12×20″ sheet Read More …
FRUITS The E.P. (Edible Portion) weight of all fruits, unless otherwise specified, is used in the recipes. This table lists raw items and easy, one-step conversion factors to determine how much A.P. (As Purchased) weight of fruits to process. To Read More …
A convection oven has a blower fan which circulates hot air throughout the oven, eliminating cold spots and promoting rapid cooking. Overall, cooking temperatures and times are shorter than in conventional ovens. The size, thickness, type of food, and amount Read More …
TYPE OF FRUIT PORTION SIZE (Approximate) CAN SIZE NO. OF CANS FOR 100 PORTIONS Applesauce 1/2 cup No. 303 can 25 No. 10 can 4 Applesauce, Instant 1/2 cup No. 2-1/2 can 4 Apricots, halved 3 to 5 halves Read More …
STORAGE AND HANDLING All cheeses require special care in handling, storage, preparation and serving. The types of cheese used include: Cheddar, Swiss, processed American, American and Swiss, Mozzarella, pizza blend, cottage, cream, provolone, blue, Monterey Jack and Parmesan. Cheese is Read More …
PANS DEPTH (Inches) USABLE CAPACITY (Quarts) USABLE CAPACITY (1/2 Cup Portions) STEAM TABLE: 12 by 20 inch (full size) 2-1/2 4 6 8 7 13 18-1/2 27 56 104 148 216 12 by 10 inch (1/2 size) 2-1/2 4 Read More …
FRESH WHOLE EGGS (SHELLED) DEHYDRATED EGG MIX Medium Size Weight Volume Weight Volume (Approx.) Water to be Added 1 egg 1.6 oz 3 tbsp 1/2 oz 2 tbsp 2-1/2 tbsp 2 eggs 3.2 oz 6 tbsp 1 oz 1/4 cup Read More …
1/4 cup + 2 tablespoon Flaked basil 2 teaspoon Black pepper 1/2 No. 10 can Tomato paste 1/4 cup + 2 tablespoon Flaked oregano 5 sheet pans Pizza dough in pans 1 quart + 1-1/4 cups Fresh onions, chopped 3-1/2 Read More …
1. Lasagna, Garlic Toast Salad & Dressing, Watermelon, Tea Coffee Kool Aid 2. Ham, Baked Potatoes – Sour Cream & Butter, Pea Salad, Rolls & Butter, Banana Pudding,Tea Kool Aid Coffee 3. King Ranch Chicken Casserole, Green Beans, Carrot Salad, Read More …
VEGETABLES The E.P. (Edible Portion) weight of all vegetables, unless otherwise specified, is used in the recipes. This table lists raw items and easy, one-step conversion factors to determine how much A.P. (As Purchased) weight of vegetables to process. To Read More …
Knowing how much food you need for your meal or event saves you money and helps insure success. After selecting a menu, you can use these tables to prepare your shopping list. Or you can plan your shopping and then Read More …
Amount Measure Ingredient 2 gallons Applesauce 3 gallons String beans 2 gallons Baked beans 24 pounds Beets (cooked) 2 pounds Butter 12 Loaves of bread (1 lb loaf) 10 pounds Coleslaw cabbage 30 pounds Carrots (cooked) 2 gallon Read More …
Beef Soup and Gravy Base, Chicken Soup and Gravy Base, and Ham Soup and Gravy Base may be reconstituted and used as bouillon to extend natural meat juices, or as stock in recipes for soups, gravies, and sauces. The powdered Read More …
Quantities to Serve 100 People Coffee 3 lbs. Loaf Sugar 3 lbs. Cream 3 quarts Whipping Cream 4 pints Milk 6 gallons Fruit Cocktail 2-1/2 gallons Fruit Juice 4 no. 10 cans (26 lbs.) Tomato Juice 4 no. 10 cans 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) Reserved juice 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 …
Yield: 100 portions (2 Pans) Each Portion: 1 brownie Temperature: 350F Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 2 lb 8 ounces 2-1/2 quarts Salt 1-1/4 ounces 2 tablespoons Baking powder 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) peach 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 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 …