Free Recipes Archive
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 18 lb. Spinach, frozen 1/2 gallon 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 barely cover Read More …
Approximate Cooking Time: 5 lb pressure (5-10 minutes) 15 lb pressure (3-4 minutes) Partially thaw and divide into 3 to 4 blocks. Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 1-1/4 gallon (8 lb) beans, lima, dry 5 gallon water, cold 6 tablespoon (4 oz) salt to cover (variable) water, hot 5-1/4 cups (1 lb 12 oz) bacon, raw, chopped 3 cups (1 Read More …
2-1/2 tablespoon garlic salt 2-1/2 tablespoon celery salt 2-1/2 tablespoon paprika 100 pieces choice chicken pieces 1-3/4 quarts uncooked Rice 1-1/2 quarts chopped onions 1-1/2 quarts chopped green peppers 2 cups parsley 3 quarts boiling chicken broth 2 quarts canned Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 2 gallon water, boiling 15 lb. pork hocks, frozen 20 lb collards or kale, fresh 4-1/2 tablespoon (3 oz) salt 1-1/2 teaspoon pepper, black Add hocks to water; cover and simmer 1-1/2 hours. 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 15 lb. onions, dry, quartered 3 gallon water, boiling 5 tablespoon (3-1/2 oz) salt 1-1/2 gallon (12 lb 12 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 2 gallon water, boiling 1-1/2 quart (2 lb) bacon, chopped 20 lb greens, frozen 4-1/2 tablespoon (3 oz) salt 1-1/2 teaspoon pepper, black Add bacon to water; cover and simmer 30 minutes. Add 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 Add bacon to water; cover and simmer 30 Read More …
2 cans (3 Kilo -about 7 lbs.) 1/4 cut salad artichokes Arrange in 2 steam table pans. Heat: 1 cup lemon juice 2 tablespoon salt 2 teaspoon oregano 3 teaspoon grated lemon rind 1-1/2 cups minced onion 1/2 teaspoon garlic Read More …
Servings: 100 Portions Portions: 1/2 Cup or 4 to 5 Spears Each 20 lb asparagus, cuts and tips, frozen 2 tablespoon salt 1-1/2 gallon water, boiling 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water and reserved Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 16 lb. beans, kidney, lima or white, dry 5 gallon water, cold to cover (variable) water, hot 9 tablespoon 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. 5.4 kg. 600 ml 550 ml Read More …
Approximate Cooking Time: 5 lb pressure (20-25 minutes) 15 lb pressure (3-5 minutes) Place loose frozen beans in perforated pan or shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (26 lb or 4-No. 10 can) beets, canned 2-3/4 quart reserved liquid and water 1 tablespoon cloves, whole 2-1/4 cups (1 lb) sugar, granulated 3 tablespoon (2 oz) salt 1 cup Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. Beans, Green or Wax, 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 Read More …
Approximate Cooking Time: 5 lb pressure (20-30 minutes) 15 lb pressure (3-4 minutes) Break frozen blocks into pieces. Place in shallow perforated pan or shallow solid pan filled 2/3 full. NOTE: For fresh vegetables, fill steamer pans not more than Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Potato Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 100 each (40 lb) potatoes, sweet, fresh, A.P. Scrub potatoes well; dry; remove any blemishes; place on sheet pans. Read More …
35 pounds (about 18 whole) cabbages 4 pounds salt pork or bacon, in pieces 1-1/2 quarts vinegar 2 gallons boiling water additional boiling water as needed 2 cups flour mixed with 1 quart cool water Strip off outer leaves of Read More …
100 3/4 cup servings; 2 18×24 roasting pans or 8 9×13 glass pans 2-1/2 quarts (5 lb) rice 1-1/2 gallons water, boiling 3 tablespoons (2 ounces) salt 1/4 cup (2 ounces) salad oil 25 each eggs, hard cooked, chopped 2 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Potato Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 100 each (55 lb) potatoes, white, fresh, medium size, baking type A.P. 2 cups (1 lb) shortening, melted or Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Potato Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 100 each (55 lb) potatoes, white, fresh, medium size, baking type A.P. Scrub potatoes well; remove any blemishes. Place 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 20 lb. onions, dry, quartered 3 gallon water, boiling 5 tablespoon (3-1/2 oz) salt 1-1/2 gallon (12 lb 12 Read More …
Servings: 100 Portions (3 Pans) Portions: 1 Piece Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 29 lb. squash, hubbard 2-1/4 cups (1 lb) shortening, melted 4-1/2 tablespoon (3 oz) salt 1 teaspoon pepper, black Read More …
Servings: 100 Portions (4 Pans) Portions: 1/2 Cup each Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan Temperature: 375 degrees F. Oven 1-1/2 cup (8 oz) onions, dry, finely chopped 1/4 cup (2 oz) butter or margarine Read More …
Source: Boulder Chop House and Tavern, Boulder, Colorado 10 pounds russet potatoes, peeled, rinsed and cut into chunks 1/2 pound butter 1 pound sharp, white Cheddar cheese, grated 4 ounces sour cream 8 ounces heavy cream 2 tablespoons salt 2 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup (2 Pieces) Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 22 lb 8 oz (20-No. 3 vac can) potatoes, sweet, canned 2 each (1 lb) oranges, fresh, Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 16 lb. beans, kidney, lima or white, dry 5 gallon water, cold to cover (variable) water, hot 9 tablespoon 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 2-1/4 gallon (20 lb 10 oz or 3-No. 10 can) kidney beans, canned 5 gallon water, cold 6 tablespoon 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 8 lb. beans, kidney, lima or white, dry 5 gallon water, cold 6 tablespoon salt to cover (variable) water, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 9 lb. beans, lima, frozen 9 lb. corn, frozen, whole kernel 6 tablespoon salt 1 gallon water, boiling 2 cups (1 lb) butter or margarine, melted 2 teaspoon pepper, black 1 cup (2 Read More …
Servings: 100 Portions (4 Pans) Portions: 2 to 3 Stalks Each Pan Size: 12 by 20-inch Steam Table Pan 20 lb. broccoli, frozen 3 tablespoon (2 oz) salt 2 gallon water, boiling 1 quart (1 lb) bread crumbs, dry 3 Read More …
Approximate Cooking Time: 5 lb pressure (5-10 minutes) 15 lb pressure (2 1/2-3 minutes) Place partially thawed sprouts in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Brussels Sprouts, 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 …
This recipe is in metric and the conversion is in the brackets. 4.6 kg. (10 lb.) broccoli spears, frozen, chopped coarse Cook broccoli. Place into two steam table pans. 6 (6) eggs, whole fresh, hard cooked, Combine the next 5 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Broccoli, 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 barely Read More …
Approximate Cooking Time: 5 lb pressure (8-10 minutes) 15 lb pressure (3-5 minutes) Place partially thawed in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of 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. Ingredients 50 250 Broccoli spears, frozen, chopped coarse Eggs, whole, frozen, thawed** Cooked ham, diced Read More …
Servings: 100 Portions Portions: 1 Stalk Each 25 lb 10 oz broccoli, fresh 3 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 Portions: 3/4 Cup Each Pan Size: 18 by 24-inch Roasting Pans Temperature: 400 degrees F. Oven 35 lb. potatoes, white, fresh, quartered 2 to 3 gallon water, boiling 1/2 cup (5 oz) salt 1 quart (2 lb) Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 gallon (24 lb 12 oz or 4-No. 10 can) sauerkraut, canned 3/4 cup (6 oz or 1/4-No. 2-1/2 can) soup and Gravy base, instant, chicken 1-1/2 gallon water, hot 1-1/2 quart (2 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. beans, green or wax, frozen 4 tablespoon salt to cover (variable) water, boiling 3 quart (3 lb) onions, dry, sliced 1-1/2 cups (12 oz) butter or margarine 2-1/4 tablespoon (1-1/2 oz) Read More …
Yield: 100 portions Ingredients Measure Red Cabbage 10 small to medium heads Red Wine Vinegar 1 litre Water 1 litre Sugar, granulated 4 cups Remove hearts from cabbage. Shred cabbage to the thickness of a shoe lace. Mix all ingredients Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees Oven 3 3/4 gallon (20 lb) carrots, fresh, cut in 1 l/2-inch strips 1/2 cup (4 oz) sugar, granulated 3 tablespoon 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 variable (24 lb) squash, fresh, summer, unpeeled, sliced or diced 1/2 quart water, boiling 1 quart (1 lb 5 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 2-1/4 gallon (20 lb 10 oz or 21-No. 303 can) pinto beans, canned 5 gallon water, cold 6 tablespoon Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees Oven 3 3/4 gallon (20 lb) carrots, fresh, cut in 1 l/2-inch strips 1/2 cup (4 oz) sugar, granulated 3 tablespoon Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 24 lb 6 oz Carrots, 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 …
Approximate Cooking Time: 5 lb pressure (3-5 minutes) 15 lb pressure (3-4 minutes) Place vegetables not more than 2 inches deep in shallow steamer or steam table pans. Add enough liquid for serving. NOTE: For fresh vegetables, fill steamer pans Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup (2 Pieces) Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 22 lb 8 oz (20-No. 3 vac can) potatoes, sweet, canned 2 each (1 lb) oranges, fresh, Read More …