Free Recipes Archive
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Peas And Carrots, 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 Read More …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (1 1/2-2-1/2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables Read More …
Approximate Cooking Time: 5 lb pressure (15-20 minutes) 15 lb pressure (10-12 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Approximate Cooking Time: 5 lb pressure (30-35 minutes) 15 lb pressure (20-30 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Servings: 100 Portions Portions: 1 Potato Each or 2 to 3 Pieces 43 lb. potatoes, white, fresh to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring Read More …
Approximate Cooking Time: 5 lb pressure (25-35 minutes) 15 lb pressure (20-30 minutes) Place in perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more Read More …
Servings: 100 Portions Portions: 2 to 3 Pieces Each 28 lb. 12 ounce potatoes, sweet, fresh to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Potato Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 50 each (27 lb 8 oz) potatoes, white, fresh, medium-size, A.P. 2 cup (1 lb) butter or margarine 1-1/8 Read More …
Servings: 100 Portions (3 Pans) Portions: 1 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 375 degrees F. Oven 23 lb. 4 ounce potatoes, white, fresh, 1/2-inch slices 2 gallon water, boiling 1/2 cup (5 oz) salt Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 35 lb. potatoes, white, fresh, 1/2-inch slices 3 gallon water, boiling 1/2 cup (5 oz) salt 4 1/4 cups Read More …
Servings: 100 Portions Portions: 1/2 cup Each 12 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 3 quart (4 lb) onions, dry, chopped 2 teaspoon salt 2 quart water, boiling 2 cups (1 lb) butter Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 15 lb 8 oz (2 1/3-No. 10 can or 16-303 can) kidney beans, canned 3 lb beef, ground 5 cups (1 lb) bacon, chopped 2 quart (4 lb 4 oz or 2/3-No. 10 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 3/4 quart (6 lb) beans, pinto, dry 3 3/4 gallon water 3-1/2 tablespoon (2-1/4 oz) salt 5 tablespoon (1-1/4 oz) pepper, black 3 lb beef, ground 5 cups (1 lb) bacon, chopped Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 23 lb. 10 ounce rutabagas, fresh 2 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a boil in Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup (6 Pieces) Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 360 degrees F. Deep Fat; 400 degrees F. Oven Potatoes, white, fresh, cut in wedges (1-1/2 by 1-1/2 by 1-inch) to Read More …
Servings: 100 Portions Portions: 1 Cup (6 Pieces) Each Temperature: 360 degrees F. deep fat 35 lb. potatoes, white, fresh, cut in wedges (1-1/2 by 1-1/2 by 1-inch) 3 tablespoon (2 oz) salt Parboil potatoes or cook in steamer 10 Read More …
1/2 cup butter or margarine 3 cups green peppers, chopped 3 cups chopped onions 1-3/4 quarts uncooked Rice 1-1/2 cups diced pimentos 1-1/2 cups mushroom stems and pieces, drained 3-3/4 quarts rich chicken broth 2 tablespoon salt Sauté peppers and Read More …
1 quart green peppers, chopped 1 quart onions, chopped 1 cup butter or margarine 1 teaspoon garlic powder 2 tablespoon salt 1 cup pimentos 1-3/4 quarts Riceland Gold Perfected Rice 3-3/4 quarts rich chicken broth Sauté peppers and onions in Read More …
3 cups chopped onions 3 cups chopped green peppers 3/4 cup butter or margarine 2 tablespoon salt 1-3/4 quarts uncooked Rice 3-3/4 quarts chicken or beef broth 1-1/2 cups diced pimentos 1 cup ripe olives, sliced Sauté onion and pepper 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 50, the larger amount serves 250. 50 250 ingredients 250 g. 1.3 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-1/4 gallon (8 lb) beans, pinto, dry to cover (variable) water 2-1/2 quart bean stock Cook beans according Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-1/4 gallon (8 lb) beans, pinto, dry to cover (variable) water 1-1/2 cups (8 oz) chili powder 1 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 24 lb. 6 ounce refried beans, canned 2 quart (2 lb) cheese, shredded 2 tablespoon hot sauce 1 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 20 lb 10 oz (22-No. 300 can) pinto beans, canned 3/4 cup (4 oz) chili powder 1 tablespoon Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each 22-1/2 quart (18 lb) cabbage, fresh, red, finely chopped 2-1/4 quart (2 lb) apples, fresh, unpared, diced 2-1/2 cups (1 lb 4 oz) butter, margarine, or bacon drippings, melted 3 cups Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 1-1/2 quart (2 lb) bacon, raw, chopped 3 gallon (25 lb 8 oz or 4-No. 10 can) corn, canned, whole, kernel 3 tablespoon (2 oz) salt 1-1/2 teaspoon pepper, black 2 tablespoon (1 Read More …
Servings: YIELD 100 Portions Portions: 1/2 Cup Each 4-1/2 cups (1 lb 8 oz) onions, dry, chopped 7 1/2 cups (2 lb 8 oz) peppers, sweet, fresh, chopped 2 tablespoon (6 cloves) garlic, dry, minced 1 cup salad oil 3-1/4 Read More …
Servings: 100 Portions Portions: 2 Tablespoons (1-AA Ladle) Each 3 quarts (4 lb or 4-Jumbo can) mushrooms, canned 1 cup (8 ounces) butter or margarine 1/4 cup Worcestershire sauce 1/8 teaspoon pepper, black Drain mushrooms; reserve liquid. Saute mushrooms lightly Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 15 lb 8 oz (2 1/3-No. 10 can or 16-303 can) pinto beans, canned 3 lb beef, ground 5 cups (1 lb) bacon, chopped 2 quart (4 lb 4 oz or 2/3-No. 10 Read More …
Servings: 100 Portions Portions: 4 Tablespoons (1-A Ladle) Each 3 quarts (4 lb or 4-Jumbo can) mushrooms, canned 2 gallons (10 lb onions, dry, sliced 3 cups (1 lb 8 ounces) butter or margarine 3 tablespoons (2 ounces) salt 1 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 1-1/2 gallon water, boiling 3 cups (1 lb) bacon, raw, chopped 4-1/2 tablespoon (3 oz) salt 1-1/2 teaspoon pepper, black 20 lb. rutabagas, sliced Add bacon to water: simmer 30 minutes. Add salt, Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 22 lb 8 0z (19-No. 2-1/2 can syrup pack) potatoes, sweet, canned, drained to cover (variable) water 6 lb Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 22 lb 8 0z (19-No. 2-1/2 can syrup pack) potatoes, sweet, canned, drained to cover (variable) water 6 lb Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 35 lb. potatoes, white, fresh, 1/4-inch slice 3 gallon water, boiling 1/2 cup (5 oz) salt 4 1/3 cups Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 375 degrees F. Oven 11-1/4 quart (5 lb or 4-No. 10 can) potatoes, white, dehydrated, sliced 5 gallon water 1/2 cup (5 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 35 lb. potatoes, white, fresh, 1/4-inch slice 3 gallon water, boiling 1/2 cup (5 oz) salt 1 gallon (4 Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 375 degrees F. Oven 11-1/4 quart (5 lb or 4-No. 10 can) potatoes, white, dehydrated, sliced 1-3/4 quart (12 oz) onions, dehydrated Read More …
Portion size: 5 ounces 12 pounds pared potatoes 3 TBS. salt Slice potatoes and place in 2 greased baking pans (12″x20″x2″). Sprinkle with salt. 8 ounces butter or margarine 4 ounces all-purpose flour 1 gallon milk 1-1/2 TBS. salt Make Read More …
9 lb. 9 ounce cream style corn 9 cups milk 9 eggs, well beaten 6 cups cracker crumbs 3 cups bread crumbs, toasted 2-1/4 cups onions, finely chopped 2 tablespoon salt 1 tablespoon black pepper 1 cups fine bread crumbs Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 1-1/2 quart (2 lb) peppers, sweet, fresh, finely chopped 1 cup (8 oz) butter or margarine, melted 1 1/3 cups Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 1-1/2 cups (12 oz) butter or margarine, melted 4 quart (1-1/2 lb) crackers, soda, coarsely crumbled 1 tablespoon pepper, black Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3-No. 10 can (7 lb 8 oz) onions, dehydrated 4 gallon water, warm 2 cups (1 lb) shortening, melted or salad oil 5 tablespoon (3-1/2 oz) salt 1 teaspoon pepper, black Rehydrate onions Read More …
Makes 50 1/3 cup servings or 35 1/2 cup servings. For 100 people, make 2-1/2 to 3 recipes. 2 tablespoons vegetable oil 1 pound 2 ounces onions, chopped 2 tablespoons garlic, minced 3 pounds 4 ounces canned tomatoes, crushed, low-sodium Read More …
4 cups uncooked Rice 2 cups uncooked Extra Long Grain Rice 1 tablespoon salt 12 cups boiling water 3 cups chopped celery 2 cups chopped onions 3 sticks margarine 4 cans cream of chicken soup 1 can cream of mushroom Read More …
Servings: 100 Portions Portions: 3/4 Cup Each 2 lb. rice 3 tablespoon (2 oz) salt 2 gallon water, boiling 4-1/2 cups (2 lb) onions, dry, finely chopped 2-1/4 quart (3 lb) celery, fresh, finely chopped 1 quart (2 lb) shortening, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 2 gallon water, boiling 1-1/2 quart (2 lb) bacon, chopped 20 lb collards or kale, fresh 4-1/2 tablespoon (3 oz) salt 1-1/2 teaspoon pepper, black 10 oz (2 cups) onions, dry, chopped, 2 Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 4-1/2 cups (1 lb 8 ounces) bacon, chopped 7-1/2 cups (2 lb 8 ounces) onions, dry, chopped 4-1/2 quart Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 5 quart (8 lb variable) beans, black-eye, kidney, lima, pinto or white, dry 5 gallon water, cold 1-1/2 quart (2 lb) bacon, chopped 3 3/4 tablespoon (2-1/2 oz) salt 1 tablespoon pepper, black Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 1-1/2 cups (12 oz) butter or margarine, melted 4 quart (1-1/2 lb) crackers, soda, coarsely crumbled 1 tablespoon pepper, black Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 31 lb. potatoes, sweet, fresh, A.P washed to cover (variable) water 2-1/2 gallon (10 lb) apples, fresh, cooking, pared, Read More …