Free Recipes Archive
Servings: 100 Portions (2 Pans) Portions: 1 Pattie plus 1/2 cup Sauce Pan Size: 18 by 24-inch roasting Pan Temperature: 300 degrees F. Oven 3-1/2 cups (1 lb) carrots, fresh, diced 1-1/2 quart (2 lb) celery, fresh, diced 2-1/4 quart Read More …
2 beef briskets, trimmed (about 12 pounds) 6 cups barbecue sauce 2 cups water 40 to 50 hamburger buns Place meat in a large roasting pan. Combine sauce and water; pour over meat. cover tightly and bake at 325 degrees Read More …
Servings: 100 Portions (2 Pans) Portions: 3/4 Cup each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 30 lb. beef , diced, thawed 2 quart (2 lb) flour, wheat, general purpose, sifted 6 tablespoon (4 oz) Read More …
Servings: 100 Portions (3-1/4 Gallons) Portions: 2/3 Cup Each 3 cups (1 lb) onions, dry, chopped 1-1/2 cups (8 oz) peppers, sweet, fresh, chopped 1-3/4 cups (14 oz or 1/2-No. 2-1/2 can) pimientos, canned, chopped, drained 3-1/2 cups (1 lb Read More …
Servings: 100 Portions (3 Pans) Portions: 1-1/2 Cups Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 2-1/4 quart (3 lb) onions, dry, chopped 1-1/2 quart (2 lb) peppers, sweet, fresh, chopped 1 cup (8 oz) 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 …
Serves 100. 8 pounds 10 ounces raw ground beef (no more than 24% fat) 2 ounces dehydrated onions 10 ounces garlic powder 1 tablespoon plus 1 teaspoon black pepper 3 pounds 8 ounces tomato paste 3 quarts water 1/4 cup Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Beef Roll plus 1/4 Cup Sauce Pan Size: 12 by 2 1/2-inch Steam Table Pan Temperature: 350 degrees F. Griddle; 350 degrees F. Oven 100 slices (25 lb) beef, oven roast, partially thawed Read More …
Servings: 100 Portions (2 Pans) Portions: 3 Meat Balls plus 1/3 Cup Gravy Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. and 300 degrees F. Oven 1-1/8 cups (5 oz) milk, nonfat, dry 5-1/2 cups water, warm Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Stew plus 1 Biscuit Pan Size: 18 by 24-inch Roasting Pan Temperature: 425 degrees F. Oven 4 1/4 quart (5 lb) carrots, fresh, sliced 3 1/3 quart (5 lb) onions, dry, quartered Read More …
Servings: 100 Portions Portions: 1 Cordon Bleu Each Temperature: 350 degrees F. Griddle 100 slices (25 lb) beef, oven roast, partially thawed 50 slices, cut in half (3 lb 2 oz) ham, canned, sliced 50 slices, cut in half (3 Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 22 to 30 lb. beef bones, cracked 10 lb. beef trimmings (if available) 7 gallon water, cold 3 cups (1 lb) carrots, fresh, chopped 3 cups (1 lb) celery, fresh, Read More …
Servings: 100 Portions (31/4 Gallons) Portions: 1/2 Cup plus 1 Sandwich Bun 30 lb. beef, diced, thawed 1-1/4 quart (1 lb 12 oz) onions, dry, chopped 3 cups (1 lb) peppers, sweet fresh, chopped 1-3/4 quart (3 lb 12 oz Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 16 lb. beef, corned, cooked 200 slices (12 lb) bread 1 quart (2 lb) butter or margarine, softened 1 quart (2 lb) mustard, prepared (optional) 4 lb lettuce, fresh, trimmed (optional) 100 slices Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 18 lb 12 oz beef, boneless, oven roast, cooked 200 slices (12 lb) bread 3-1/8 gallons, 1-2/3 Brown Gravy recipe, prepared, hot Cut beef in thin slices, 16 to 24 per pound. Place Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 18 lb 12 oz corned beef, cooked 200 slices (12 lb) bread, rye Cut corned beef in thin slices, 16 to 24 slices per pound. Place 3 to 4 slices on 1 slice Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 18 lb beef, boneless, oven roast, cooked, chilled 1 cup (8 oz) mustard, prepared (optional) 3 cups (1 lb 8 oz) Salad Dressing 200 slices (12 lb) bread 1 quart (2 lb) butter Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Sandwich Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. Oven 18 lb. beef, oven roast, cooked, rare, 140 degrees F. 1-1/2 cups salad oil 11 quart (8 lb) peppers, Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 18 lb 12 oz beef, boneless, pot roast, cooked 200 slices (12 lb) bread 3-1/8 gallons, 1-2/3 Brown Gravy recipe, prepared, hot Cut beef in thin slices, 16 to 24 per pound. Place Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 16 lb. beef, corned, cooked 200 slices (12 lb) bread 1 quart (2 lb) butter or margarine, softened 1 quart (2 lb) mustard, prepared (optional) 4 lb lettuce, fresh, trimmed (optional) Cut corned Read More …
Servings: 100 Portions (2 Pans) Portions: 1-1/4 Cups Each 24 lb. beef, cooked, cut into 3/4-inch cubes 4-1/2 quart (6 lb) onions, dry, chopped 4-1/2 quart (6 lb) peppers, sweet, fresh, chopped 3 tablespoon (9 cloves) garlic, dry, minced 1 Read More …
Servings: 100 Portions Portions: 2 Slices (4-1/2 Ounces) 40 lb beef, boneless, oven roast 6 tablespoon salt 2 tablespoon pepper, black Rub each roast with salt and pepper. Place fat aide up in pans without crowding. Insert a meat thermometer Read More …
Serves 50, 3oz portions 18 lb Beef, boneless, inside round 1-1/2 tablespoon Salt 1/2 teaspoon pepper 2 quarts Water Gravy 1-1/2 cups Flour 1-1/2 cups cold Water (and additional Water as needed) 1-1/2 tablespoon Salt 1/2 teaspoon Pepper Season meat Read More …
Servings: 100 Portions Portions: 3 Thin Slices (4 Ounces) 45 lb. Corned beef to cover (variable) water, cold Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water. Bring to a boil. Cover, reduce heat Read More …
Servings: 100 Portions Portions: 1 to 2 Slices (4 Ounces) Pan Size: Steam-Jacketed Kettle Method Temperature: Simmer 40 lb beef, pot roast, thawed to cover – water, boiling 1-1/2 quart (2 lb) carrots, fresh, chopped 1-1/2 quart (2 lb) celery, Read More …
Servings: 100 Portions (4 Pans) Portions: 1 Beef Roll plus 1/4 Cup Gravy Pan Size: 12 by 2 1/2-inch Steam Table Pan Temperature: 350 degrees F. Griddle; 350 degrees F. Oven 100 slices (25 lb) beef, oven roast, partailly thawed 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 …
2 pounds lean beef stew or chuck, in two inch chunks 1 teaspoon salt 1/2 teaspoon pepper Flour for dredging 2 tablespoons bacon drippings or vegetable oil 2 large yellow onions, chopped 1 garlic clove, finely minced (optional) 6 to Read More …
500 g cooked beef 1 lb 15 ml vegetable oil 1 tbsp 1 medium green pepper, cut into strips 1 medium onion, thinly sliced 15 ml fresh basil leaves, chopped 1 tbsp 15 ml fresh oregano leaves, chopped 1 tbsp Read More …
At least 2 lbs. Beef Stew Meat (Not Browned) 5 Potatoes, peeled and cubed 6 Carrots, sliced round 3 or 4 Onions, diced 10-oz. can Green Peas in Juice 1 cup Celery, diced 4 tablespoon Tapioca 1 teaspoon Granulated Sugar Read More …
1 pound ground beef 28 ounces baked beans 8 ounces pineapple tidbits, drained 1 large onion, chopped 1 large green pepper, chopped 1/2 cup barbecue sauce 2 tablespoons soy sauce 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon pepper Read More …
1 pound beef, cooked and shredded 1 (4-ounce) can ORTEGA® Diced Green Chiles 1/2 cup tomato ketchup 1/4 cup frozen corn, thawed 1/4 cup water 1 teaspoon chili powder 1 teaspoon granulated sugar 1/4 teaspoon ground cumin 6 buns, split Read More …
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds) 4 cups uncooked tri-colored corkscrew pasta, cooked 1 (14-ounce) can quartered artichoke hearts, drained 1 large red bell pepper, cut into thin strips 1 cup small pitted Read More …
3- to 4- pound rump/round/sirloin-cut roast Salt and pepper to taste SAUCE 4 cups artificially sweetened plums (reserve syrup) 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon arrowroot 1/3 cup unsweetened frozen orange juice concentrate 2 tablespoons Worcestershire sauce 1/8 Read More …
1 beef flank steak or top round steak cut 1-inch thick (about 1-1/2 pounds) 3 red, yellow or green bell peppers, quartered Marinade: 1/2 cup prepared Italian dressing 1/4 cup fresh lime juice 1 tablespoon honey 1-1/2 teaspoons ground cumin Read More …
6 tablespoons butter, divided use 2 tablespoons chopped onion 2 pounds beef steak 1/2 pound mushrooms, sliced 1/8 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 cup sour cream Cooked egg noodles or rice In a heavy skillet melt Read More …
1 lb. Beef Tenderloin, trimmed and cut into 4 portions 2 tablespoon Olive Oil (divided) 4 large Vidalia Onions, halved, then sliced large 1-1/2 teaspoon Salt (divided) 2 tablespoon Balsamic Vinegar 1 teaspoon Granulated Sugar 1-1/2 teaspoon dried Thyme 2 Read More …
8 ounces (about 4 cups) uncooked dried extra-wide egg noodles 1 pound lean ground beef 1 medium (1/2 cup) onion, chopped 4 ounces (1 cup) sliced fresh mushrooms 1 cup LAND O LAKES® Sour Cream 3/4 cup cottage cheese 1 Read More …
6 (4 to 6-ounces each) boneless beef chuck top blade steaks, 3/4-inch thick 1 tablespoon vegetable oil 3 medium zucchini or yellow squash, cut into 1/4-inch slices 3 small onion, cut into 1/4-inch slices 1 tablespoon Herb and Garlic Blend, Read More …
In Thai cuisine, fish sauce is a common ingredient used to salt foods. In this recipe it season the Nam Prik–Thailand’s version of bottled hot pepper sauce. Nam Prik (recipe follows) 1 pound beef top round steak 1 tablespoon peanut Read More …
1 French bread baguette 1/2 cup Mayonnaise 4 tablespoons Prepared horseradish drained 1 tablespoon Tabasco brand Pepper Sauce 1/2 lb Medium-rare cooked roast beef thinly sliced Freshly-ground black pepper to taste Slice baguette into rounds 1/2-inch thick. In toaster oven Read More …
3 to 3-1/2 pound boneless beef chuck shoulder pot roast or bottom round rump roast 1 envelope (0.7 ounce) Italian dressing mix 2 large onions, each cut into eight wedges 2 cloves garlic, peeled 2 red bell peppers, cut into Read More …
2 kg corned beef, piece 4 lb 2 bay leaves 15 ml caraway seeds (optional) 1 tbsp 5 black peppercorns 3 parsnips, sliced 5 carrots, sliced 3 turnips, quartered 2 onions, quartered 4 red potatoes, quartered 1/2 head cabbage, cut Read More …
250 ml white wine 1 cup 500 g sirloin beef, thinly sliced 1 lb 25 ml cornstarch 2 tbsp 5 ml salt 1 tsp 5 ml black pepper 1 tsp 25 ml vegetable oil, divided 2 tbsp 1 onion, peeled Read More …
750 g thick beef steak 1 1/2 lb 25 ml soy sauce 2 tbsp 15 ml chili sauce 1 tbsp 15 ml dry sherry 1 tbsp 250 g egg noodles 1/2 lb 25 ml oil 2 tbsp 125 g small Read More …
1 tablespoon LAND O LAKES® Butter 1 pound beef sirloin steak, cut into 1-inch pieces 1/2 cup pitted kalamata olives, drained, halved 2 (14.5-ounce) cans diced tomatoes with basil, garlic and oregano, undrained 1 (14-ounce) can beef broth 3-1/2 ounces Read More …
Source: Fidel Murphy’s Irish Pub, Grand Cayman 1/4 cup vegetable oil 1-1/4 pounds stew beef, cut into 1-inch pieces 6 large garlic cloves, minced 8 cups beef stock or canned beef broth 2 tablespoons tomato paste 1 tablespoon granulated sugar Read More …
Vegetable oil spray 2-1/2 lbs eye of round roast, visible fat removed, bite-size pieces Vegetable oil spray 1 teaspoon olive oil 1 cup finely chopped onion (about 2 medium) 5-1/2 cups Beef Broth (low-sodium variety) 1 teaspoon dried thyme, crumbled Read More …
625 ml leftover red potatoes, diced 2 1/2 cup 375 ml cooked roast beef, diced 1 1/2 cup 1/2 medium onion, chopped 1/2 medium green pepper, chopped 5 ml dried thyme 1 tsp 1 ml ground pepper 1/4 tsp 7 Read More …
Here’s a quick and easy version of beef bourguignonne thanks to today’s supermaket convenience of packaged, fully-cooked boneless beef pot roast. 1 (1-3/4 to 2-1/2 pounds) package fully-cooked boneless beef pot roast with gravy 1 pound small mushrooms 2 small Read More …