Free Recipes Archive
Approximate Cooking Time: 5 lb pressure (8-15 minutes) 15 lb pressure (5-10 minutes) Cut into 3 ounces each. Place in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For Read More …
Servings: 100 Portions Portions: 3 oz Wedge Each 25 lb Cabbage, 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 steam-jacketed Read More …
Servings: 100 Portions Portions: 2/3 Cup Each Pan Size: 18 by 26-inch Sheet Pans Temperature: 425 degrees F. Oven 3 quart (6 lb 2 oz or 1-No 10 can) potatoes, white, instant 2-3/4 cups (12 oz) milk, nonfat, dry 13-1/2 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. 1-1/2 quart (3 lb 1 oz or 1/2-No. Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Cauliflower, 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 …
Yield: 24 Servings 24 (2 ounces each) Frozen yeast roll dough 4 ounces (3/4 cup) Shallots, thinly sliced 1 tablespoon + 1-1/2 teaspoons Soybean oil 1 lb. Firm tofu, diced 1/4-inch 3-1/2 ounces (3/4 cup) Water chestnuts, drained and diced Read More …
Not a true souffle, but an excellent hot main or side dish. Low fat, high calcium as designed here. Preheat your oven to 350 degrees and put a big flat pan full of water on the bottom of the oven. Read More …
Servings: 100 Portions Portions: 2 slices Each Temperature: 360 degrees F. Deep Fat 50 each (15 lb) tomatoes, fresh, green or half-ripe, A.P. 3 quart (3 lb) flour, wheat, general purpose, sifted 6 tablespoon (4 oz) salt 1 tablespoon pepper, Read More …
Approximate Cooking Time: 5 lb pressure (6-8 minutes) 15 lb pressure (3-3-1/2 minutes) Partially thaw. Break blocks in pieces. Place in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
8 lb. cooked corned beef hash 6 tablespoon chopped onion 2 cups chili sauce 16 large green peppers Mix hash, onion and chili sauce. Cut peppers into thirds. Remove seeds and hard membrane. Wash. Fill each section with hash mixture. Read More …
Servings: 100 Portions Portions: 3 to 4 Flowerets Each 24 lb cauliflower, 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 (2 Pans) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 20 lb. cauliflower, frozen 4-1/2 tablespoon (3 oz) salt 3 gallon water, boiling 2 7/8 cups (13 oz) milk, Read More …
Approximate Cooking Time: 5 lb pressure (9-10 minutes) 15 lb pressure (2 1/2-3 minutes) Place in shallow solid pan filled 1/2 full 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. Carrots, Slices, frozen 1 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 Read More …
Approximate Cooking Time: 5 lb pressure (12-15 minutes) 15 lb pressure (3-5 minutes) Cut in 2-inch length-wise strips. Place in shallow solid pan filled 1/2 full or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 Read More …
Approximate Cooking Time: 5 lb pressure (8-12 minutes) 15 lb pressure (5-8 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 no Read More …
Approximate Cooking Time: 5 lb pressure (25-30 minutes) 15 lb pressure (15-20 minutes) Cut in 1/2-inch cubes or slices. Place in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Servings: 100 Portions Portions: 1 Cup Each Temperature: 350 degrees F. Deep Fat 20 lb. onions, dry, cut into slices, 1/2-inch thick to cover (variable) water, cold 2 gallon Tempura Batter recipe, prepared Separate onion slices into rings. Cover with 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. turnips, fresh, white, sliced Add bacon to water: simmer 30 minutes. Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 24 lb. 10 ounce turnips, 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 (15-20 minutes) 15 lb pressure (5-6 minutes) Cut in 1/8-inch slices. Place in shallow solid pan 1/2 full or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Servings: 100 Portions Portions: 1/2 Cup Each GUIDELINES FOR HEATING CANNED VEGETABLES 31 lb 11 oz (35-No. 300 can) Asparagus, spears and stalks 25 lb 4 oz (4-No. 10 can) Beans, green or wax 26 lb (4-No. 10 can) Beets Read More …
Approximate Cooking Time: 5 lb pressure (9-12 minutes) 15 lb pressure (2-3 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 no Read More …
Servings: 100 Portions Portions: 1/2 Cup Each GUIDELINES FOR HEATING CANNED VEGETABLES 26 lb 4 oz (4-No. 10 can) Beans, lima 35 lb 8 oz (4-No. 10 can) Beans, white, in tomato sauce with pork 26 lb 8 oz (4-No. Read More …
Approximate Cooking Time: 5 lb pressure (7-9 minutes) 15 lb pressure (4-6 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 …
Ingredients Weight Measure CORN, CANNED, CREAM STYLE 6-3/4 lbs 2 quarts PANCAKE MIX 6-3/4 lbs 1 gallon WATER 3-1/8 lbs 1 quart Combine canned cream style corn, canned pancake mix and water. Mix well. Drop 2 tablespoons batter into 350 Read More …
Servings: 100 Portions Portions: 2 Fritters Each Temperature: 350 degrees F. Deep Fat 6 3/4 quart (6 lb) flour, wheat, pastry, sifted 3 tablespoon (2 oz) salt 1 cup (7 oz) baking powder 1/2 cup (4 oz) sugar, granulated 3/4 Read More …
Approximate Cooking Time: 5 lb pressure (10-12 minutes) 15 lb pressure (8-10 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 …
12 ounce unsalted bacon, julienned 1-1/2 cups onions, finely chopped 2 quarts uncooked rice 3/4 cup tomato paste 1 gallon hot chicken, beef or fish stock* 1 tablespoon ground thyme Salt to taste Ground black pepper to taste 2 cups Read More …
2 tablespoons vegetable oil 2-1/2 cups onions, chopped 1 (50 ounce) can Campbell’s Condensed Cream of Mushroom Soup 8 ounces sour cream 3 cups milk (2% fat) 1-1/4 teaspoons white pepper 3 quarts processed American cheese, shredded 5 pounds frozen Read More …
Servings: 100 Portions (4 Pans) Portions: 2 to 3 Stalks Each Pan Size: 12 by 20-inch Steam Table Pan 20 lb. cauliflower, frozen 3 tablespoon (2 oz) salt 2 gallon water, boiling 1 quart (1 lb) bread crumbs, dry 3 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 Portions: 1/2 Cup or 4 to 5 Spears Each 36 lb. 4 ounce (40-No. 303 can) asparagus, canned 2 tablespoon salt 1-1/2 gallon water, boiling 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water Read More …
Servings: 100 Portions Portions: 3/4 Cup Each Temperature: 400 degrees F. Griddle 35 lb. potatoes, white, fresh, quartered 2 to 3 gallon water, boiling 1/2 cup (5 oz) salt 1 quart (2 lb) shortening, melted 3 tablespoon salt 2 teaspoon Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 325 degrees F. Griddle 40 slices (2 lb) bacon, raw 8 3/4 gallon (20 lb) cabbage, fresh, coarsely shredded 2 cups (1 lb) bacon fat and margarine or shortening, melted 3 tablespoon Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Corn, Whole Grain, frozen 1 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 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 325 degrees F. Griddle 8 3/4 gallon (20 lb) cabbage, fresh, coarsely shredded 2 cups (1 lb) margarine or shortening, melted 4 tablespoon (2 2/3 oz) salt 1 tablespoon pepper, black Divide Read More …
Servings: 100 Portions (2 Pans) Portions: 1/3 Cup Pan Size: 18 by 24-inch Roasting Pan Temperature: 300 degrees F. Oven 3/4 cup (3-1/4 oz) milk, nonfat, dry 3 3/4 cups water, warm 1-1/4 quart (1 lb) flour, wheat, pastry, sifted Read More …
Servings: 100 Portions Portions: 2 slices Each Temperature: 350 degrees F. Griddle 50 each (15 lb) tomatoes, fresh, green or half-ripe, A.P. 3 quart (3 lb) flour, wheat, general purpose, sifted 6 tablespoon (4 oz) salt 1 tablespoon pepper, black Read More …
Servings: 100 Portions Portions: 1 Ear Each 32-37 lb. Corn-On-The-Cob, 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 …
Servings: 100 Portions Portions: 7 Ounces Each Temperature: 375 degrees F. Deep Fat 35 lb French fried potatoes, frozen 3 tablespoon (2 oz) salt Fill fry basket about 2/3 full; fry about 3 minutes at 375 degrees F. or until Read More …
Servings: 100 Portions Portions: 1 Ear Each 55 lb (100 ears) corn-on-the-cob, 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 to a boil Read More …
Servings: 100 Portions Portions: 7 Ounces Each Temperature: 365 degrees F. Deep Fat 45 lb. potatoes, white, fresh, French fry cut to cover (variable) water, cold 3 tablespoon (2 oz) salt Place potatoes in water for 30 minutes. Drain and Read More …
Servings: 100 Portions Portions: 1 Cup Each Temperature: 350 degrees F. Deep Fat 20 lb. onions, dry, cut into slices, 1/2-inch thick to cover (variable) water, cold 2-1/4 gallon (8 lb) flour, wheat, pastry, sifted 9 tablespoon (6 oz) salt Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 375 degrees F. Deep Fat 1 cup (4-1/2 oz) milk, nonfat, dry 4-1/2 cups water, warm 2 1/3 cups (12 eggs) eggs, whole, beaten 10 lb. okra, frozen, partially thawed 9 1/2 Read More …
Servings: 100 Portions Portions: 2 to 3 Slices (4 Ounces) Each Temperature: 360 degrees F. Deep Fat 16 each (21 lb) eggplants, fresh, A.P 2 gallon water, cold 3 tablespoon (2 oz) salt 1 quart (1 lb 2 oz) flour, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 375 degrees F. Deep Fat 1 cup (4-1/2 oz) milk, nonfat, dry 4-1/2 cups water, warm 2 1/3 cups (12 eggs) eggs, whole, beaten 12 lb. cauliflower, partially thawed 9 1/2 cups Read More …
Servings: 100 Portions Portions: 2/3 Cup Each 2-1/4 quart (3 lb) onions, dry, chopped 1 cup (8 oz) butter or Margarine, melted 5-1/2 gallon (20 lb) squash, fresh, summer, sliced 2 cups water, boiling 3 quart (6 lb 6 oz Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 15 lb. peas, frozen 3 tablespoon (2 oz) salt 1-1/2 gallon water, boiling 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water and liquid, warm 2 cups (1 lb) butter Read More …