Free Recipes Archive
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 …
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 (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 …
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 (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: 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 (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 (4 Pans) Portions: 1 Cup Each Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan Temperature: 350 degrees F. Oven 4-1/2 quart (4 lb 8 oz) macaroni 3 tablespoon (2 oz) salt 3 gallon water, Read More …
Servings: 100 Portions Portions: 1 Section Each Pan Size: 12 by 20 by 4-inch Insert or 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven MEAT SAUCE: 12 lbs. beef, ground 3 quart (4 lb) onions, dry chopped 4 Read More …
Servings: 100 Portions (3 Pans) Portions: 8 Ounces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 75 lb lamb, riblets, thawed 9 tablespoon (6 oz) salt 1/4 cup pepper, black Cut riblets into 2 rib Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Knockwurst plus 1/2 cup Sauerkraut Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 3 gallon (26 lb or 4-No. 10 can) sauerkraut 3 quart water 100 each (25 lb) Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 45 lb. 26 lb. turkey, boneless, frozen, raw 9 gallon water 9 tablespoon (6 oz) salt 9 bay leaves Read More …
Servings: 100 Portions Portions: 3 Links Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 20 lb. pork sausage, links Place sausage links in single layers on sheet pans. Bake in 400 degrees F. oven 20 Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Slice (4 Ounces) Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 100 5 ounce slices (32 lb) pork, slices, boneless, tempered 2 quart (1 lb 12 oz) flour, wheat, Read More …
Servings: 100 Portions (2 Pans) Portions: 3 Meat Balls Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. Oven 1 cup (4 3/4 oz) milk, nonfat, dry 5-1/2 cups water, warm 10 quart (4 lb) bread, dry, broken Read More …
serves 100 32 pounds round steak, boneless, trimmed 1 pound (4 cups) all-purpose flour mixed with 2 tablespoons Italian seasoning 3 cups vegetable oil or 1 1/2 pounds fat 4 pounds onion, peeled and sliced into rings 2 pounds celery, Read More …
Servings: 100 Portions Portions: 4-1/2 Ounces Fish plus 1 tablespoon Dressing Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 3 cups (1 lb) celery, fresh, chopped 4-1/2 cups (1 lb 8 oz) onions, dry, chopped 1-1/2 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Pattie plus 1/3 cup Sauce Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 1-1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned 2-1/4 cups (12 oz) Read More …
Servings: 100 Portions (3 Pans) Portions: 2 Links Each Pan Size: 18 by 26-inch Sheet Pans Temperature: 425 degrees F. Oven 12 lb. pork and beef sausage, frozen, precooked Place sausage on 3 sheet pans; bake in 425 degrees F. Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Slice (4 Ounces) plus 1/4 Cup Dressing Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Griddle; 325 degrees F. Oven 100 5 ounce slices (32 lb) pork, slices, boneless, tempered Read More …
Servings: 100 Portions (2 Pans) Portions: 1 1/3 Cups Each Pan Size: 18 by 24 inch Roasting Pan Temperature: 375 degrees F. Oven 2-1/2 gallon (20 lb or 5-4 lb can) tuna, canned 6 lb. noodles 3 gallon water, boiling Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 45 lb. 26 lb. turkey, boneless, frozen, cooked 6 quart (4 lb) noodles 3 tablespoon (2 oz) salt 3 Read More …
Servings: 100 Portions (4 Pans) Portions: 2 Sausages Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 30 lb Italian sausage links 1 cup water Place Italian sausage links in single layers on 4 sheet pans. Read More …
Servings: 100 Portions Portions: 2 Slices (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven; 400 degrees F. Oven 30 lb. ham, cooked, boneless 3-1/2 cups (2 lb) peanut butter 1 tablespoon cinnamon, ground 1-1/2 Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Cup Each Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan Temperature: 350 degrees F. Oven 4-1/2 quart (4 lb 8 oz) macaroni 3 tablespoon (2 oz) salt 3 gallon water, Read More …
Servings: 100 Portions Portions: 2 Slices (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven; 400 degrees F. Oven 30 lb. ham, cooked, boneless 5 tablespoon (1 oz) cloves, whole 2 quart (3 lb) sugar, Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Frankfurters plus 1/2 cup Sauerkraut Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 3 gallon (26 lb or 4-No. 10 can) sauerkraut 3 quart water 200 each (25 lb) Read More …
Servings: 100 Portions Portions: 4-1/2 Ounces Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 30 lb. fish, fillet or steak, thawed 1 quart (2 lb) butter or margarine, melted 1/4 cup garlic salt 4 tablespoon (1 Read More …
YIELD: 100 Portions (4 Pans) EACH PORTION 1 Cup (8-1/2 Ounces) PAN SIZE: 12 by 20 by 4-inch steam table pan Temperature: 350° F. Oven Ingredients Weights Measure Macaroni, elbow 8 lb 2 gallons Water, boiling 48 lb 6 gallons Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 6 3/4 quart (15 lb 8 oz or 2 1/4-No. 10 can) beans, white, canned with pork in tomato sauce 3 cups (1 lb) celery, fresh, chopped 1 cup (6 oz) pickles, cucumber, Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 6 3/4 quart (15 lb 8 oz or 2 1/4-No. 10 can) beans, white, canned with pork in tomato sauce 3 cups (1 lb) celery, fresh, chopped 1 cup (6 oz) pickles, cucumber, Read More …
Ingredient Weight Measure Issue POTATOES, WHITE, FROZEN, SHREDDED, HASHBROWN 25-7/8 lbs 3 gallons 2 quarts CHEESE, MONTEREY JACK, REDUCED FAT, SHREDDED 2 lbs 2 quarts ONIONS, GREEN, FRESH, CHOPPED 8-7/8 ounces 2-1/2 cups 9-3/4 ounces ONIONS, FRESH, CHOPPED 5-5/8 Read More …
50 servings 100 servings “Texas Toast” white bread, cut 1/2 inch thick (1-1/2 ounce slices) 35 slices(3 pounds, 5 ounces) 70 slices(6 pounds, 10 ounces) Frozen whole eggs, thawed OR Fresh whole eggs 1 quart, 1-3/4 cups(2 pounds, 14 ounces) Read More …
6 gallon cans pork and beans 3 lb. brown sugar 3 (32 oz.) bottles catsup 1 pint prepared mustard 1 lb. bacon 1 package frozen chopped onions Salt and pepper to taste Mix all ingredients together. Bake at 350 degrees Read More …
Yield: 100 portions (4 pans) Each Portion: 1/2 cup (4 ounces) Temperature: 425F Pan Size: 12 x 20 x 2-1/2 inch steam table pan Ingredients Weights Measure APPLES, CANNED, SLICED 30-3/8 lb 3-1/2 gal VANILLA, EXTRACT 2-3/4 oz 5-1/3 tbsp Read More …
Yield: 100 portions (8 pans) Each Portion: 1/2 cup Temperature: 350F Pan Size: 12 x 20 x 2-1/2 inch steam table Ingredients Weights Measure SUGAR, BROWN 3-1/2 lb 4-1/3 cups WATER 4 cups HONEY 3 lb 4 cups BANANAS, Read More …
Servings: 100 Portions Portions: 4-1/2 Ounces Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 30 lb. fish, fillet or steak, thawed 2 teaspoon poultry seasoning 1 quart (2 lb) butter or margarine, melted 4 tablespoon (1 Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Pieces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 50 lb. chicken, broiler-fryer, cut-up, thawed 4 2/3 tablespoon (3 oz) salt 2 tablespoon pepper, black 2 tablespoon celery Read More …
Servings: 100 Portions (2 Pans) Portions: 3 Thin Slices (4 Ounces) Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. 43 lb. 8 ounce beef, corned, thawed variable (to cover) water Place whole pieces of corned beef Read More …
Servings: 100 Portions Portions: 4-1/2 Ounces Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 30 lb. fish, fillet or steak, thawed 1-1/2 cups (6 oranges A.P.) orange juice, reserve orange rind reserved orange rind, grated 2 Read More …
12 small beets 25 ml olive oil 2 tbsp 5 ml ground cumin 1 tsp 5 ml ground coriander 1 tsp 2 ml ground cardamom 1/2 tsp 2 ml nutmeg 1/2 tsp 15 ml sugar 1 tbsp 15 ml red Read More …
4 medium tomatoes 1/2 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon onion powder 1/8 teaspoon dried basil 1/8 teaspoon dried oregano Dash pepper 1/2 cup fat-free saltine cracker crumbs Preheat oven to 350*F (175*C). Cut off tops of tomatoes; remove Read More …
1 small eggplant, cubed 1 large red pepper, cubed 1 medium zucchini, sliced 1 small red onion, cut into wedges 2 garlic cloves, sliced 2 bay leaves 5 ml basil 1 tsp 5 ml rosemary 1 tsp salt & pepper Read More …
4 tart apples (such as Granny Smith) 4 tablespoons packed brown sugar 4 teaspoons butter 1/2 tablespoon Cinnamon Red Hots (hard, red, cinnamon-flavored candies) Peel and core apples, while leaving apples whole. Cream the butter and sugar, and fold in Read More …
2 1/2 pounds parsnips 3 tablespoons stock (any flavor desired) Salt and pepper to taste Pinch nutmeg 1/4 cup butter or bacon fat Peel parsnips, quarter, and remove any woody core. Place in a saucepan, cover with water; bring to Read More …
1 (15-ounce) can black beans 1 (15-ounce) can kidney beans 1 (15-ounce) can northern beans 1 large onion, chopped 1/4 cup catsup 1/4 cup packed brown sugar 1 teaspoon salt 1 to 2 teaspoons prepared mustard 2 teaspoons white distilled Read More …
2 1/2 pounds parsnips 3 tablespoons vegetable or chicken stock Salt to taste Pepper to taste 1/8 teaspoon ground nutmeg 2 tablespoons butter Peel parsnips, quarter, and remove any woody core. Place in a saucepan, cover with water; bring to Read More …
3 slices bacon, chopped 1 1/2 cups chopped onions 3 tablespoons minced ginger root 3 cloves garlic, minced 4 cans (15 ounces each) Navy or Great Northern beans or 6 cups cooked dry-packaged Navy or Great Northern beans, rinsed, drained Read More …