Free Recipes Archive
This very simple yet rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use. It’s also great with any game bird or chicken. Makes 4 Read More …
Corn is the very foundation of Mexican culture and cuisine. This wonderful soup is adapted from a recipe presented by Diana Kennedy in her influential first cookbook, Cuisines of Mexico. At the height of summer, this soup is marvelous made Read More …
Minestrone is an Italian soup that simply means “dish up.” Typically it is made with fresh vegetables, tomatoes and can have beans, pasta and rice in it. It can contain meat or meat broths or be strickly vegetarian. Minestrone is Read More …
A yummy way to make green beans. I have also made this recipe with fresh and canned green beans. 2 tablespoons olive oil 3 teaspoons cider vinegar 2 teaspoons dried onion flakes 2 garlic cloves, minced 1/2 teaspoon salt 1 Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 1 can-15-1/2 oz Juice, Canned, Instant, Grapefruit, Orange 3 3/4 quart water 4 Gallons: 4 cans-15-1/2 oz Juice, Canned, Instant, Grapefruit, Orange 3 3/4 gallon water Mix juice Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 2-3/4 cans-46 fl oz (No. 3 cyl) Juice, Canned, Single Strength, Apple, cranberry cocktail, grape, grapefruit, grapefruit and orange, pineapple, tomato, and vegetable 4 Gallons: 11 cans-46 fl Read More …
Servings: 100 Portions Portions: 1 Cup Each 18 lb. 2 ounce (10-29 oz can) chicken, canned 9 1/2 gallon water 2/3 cup (7 oz) salt 9 bay leaves 2-1/4 gallon (12 lb) celery, fresh, chopped 1-1/8 quart (1 lb 8 Read More …
Servings: 100 Portion (6 1/4 Gallons) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 425 degrees F. Oven 5 lb. spaghetti 3 gallon water, boiling 6 tablespoon (4 oz) salt 1 cup (8 oz) onions, dry, 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 1-3/4 quart (2 lb 8 oz) bacon, chopped 1-1/2 quart (2 lb) onions, dry, chopped 3 3/4 gallon (37 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 1-3/4 quart (2 lb 8 oz) bacon, chopped 1-1/2 quart (2 lb) onions, dry, chopped 3 3/4 gallon (34 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 (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 10-29 oz can chicken, canned 6 quart (4 lb) noodles 3 tablespoon (2 oz) salt 3 to 4 gallon 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 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 (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 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 (3 Pans) Portions: 1 Square Each Pan Size: 12 by 20-inch Steam Table Pan 7-1/2 cups (3 lb or 2-No. 2-1/2 can) dessert powder, gelatin, orange 3 quarts water, boiling 1-1/4 gallons water, cold 3 quarts (7 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 …
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 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 …
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 …
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: 1/2 Cup Each 3 cups (1 lb) bacon, chopped 1 quart (1 lb) onions, dry, sliced 2-1/4 gallon (18 lb 15 oz or 3-No. 10 can) beans, green, canned 3/4 teaspoon pepper, cayenne 1-1/4 gallon (9 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 (2 Pans) Portions: 1 Steak (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Griddle; 200 degrees F. Oven 30 lb. ham, cooked, boneless, canned, whole, partially thawed variable (as needed) shortening, melted, 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 (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (25 lb 12 oz or 4-No. 10 can) blackberries, canned 3 quart reserved juice Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425 F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Blueberries, canned 19 lb 2 oz 2-1/4 gal (3 No. 10 cn) Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425 F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Blueberries, canned 19 lb 2 oz 2-1/4 gal (3 No. 10 cn) Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (25 lb 8 oz or 4-No. 10 can) blueberries, canned 3 quart reserved juice Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 1 can-32 fl oz Juice, Canned, Frozen, Concentrated (3 plus 1), Grape, grapefruit, orange 3 quart water 4 Gallons: 4 cans-32 fl oz Juice, Canned, Frozen, Concentrated (3 Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 1 can-No. 2-1/2 can Juice, Canned, Instant, Grape 3 3/4 quart water 4 Gallons: 4 cans-No. 2-1/2 can Juice, Canned, Instant, Grape 3 3/4 gallon water Mix juice Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 1 can-15-1/2 oz Juice, Canned, Instant, Grapefruit, Orange 3 3/4 quart water 4 Gallons: 4 cans-15-1/2 oz Juice, Canned, Instant, Grapefruit, Orange 3 3/4 gallon water Mix juice Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 2-3/4 cans-46 fl oz (No. 3 cyl) Juice, Canned, Single Strength, Apple, cranberry cocktail, grape, grapefruit, grapefruit and orange, pineapple, tomato, and vegetable 4 Gallons: 11 cans-46 fl Read More …
Servings: 100 Portions (4 Gallons) Portions: 5 ounce Servings Each 1 Gallon: 1 can-36 oz Juice, Canned, Concentrated, Tomato 3 quart water 4 Gallons: 4 cans-36 oz Juice, Canned, Concentrated, Tomato 3 gallon water Mix juice and water together. Post Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (27 lb or 4-No. 10 can) apricots, canned 3-1/2 quart reserved juice 3-1/4 quart Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425F Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Apples, canned, sliced 15 lb 3 oz 1-3/4 gal (2-1/4-No. 10 cn) Sugar, granulated Read More …
Servings: 100 Portions Portions: 1 Cup Each 18 lb. 2 ounce (10-29 oz can) turkey, canned 9 1/2 gallon water 2/3 cup (7 oz) salt 9 bay leaves 2-1/4 gallon (12 lb) celery, fresh, chopped 1-1/8 quart (1 lb 8 Read More …
Servings: 100 Portions Portions: 1 Cup Each 18 lb. 2 oz (10-29 oz can) turkey, canned 6 gallon water 4 2/3 tablespoon (3 oz) salt 9 bay leaves 3 cups (1 lb 8 oz) shortening, melted or salad oil 3 Read More …
Yield: 100 Portions (13 pies) Each Portion: 1/8 pie Temperature: 425° F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, baked 13-2 crust Pineapple, canned, crushed 15 lb 5 oz 6-3/4 qt (2-1/4-No. 10 cn) Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 2-1/2 cups (12 oz) cornstarch 1 quart water, cold 2-1/4 gallon (20 lb 7 oz or Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (27 lb or 4-No. 10 can) peaches, canned, quarters or slices 1 gallon reserved Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 350 degrees F. Oven 1-3/4 quart (3 lb 2 oz) sugar, granulated 1-1/4 cups (6 oz) cornstarch 1/2 teaspoon salt variable (combined amount Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425 F Oven Pan Size: 9 inch pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Cherries, canned, red tart, pitted 19 lb 5 oz 2-1/4 gal (3 No. Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan Temperature: 425 degrees F. Oven 17-2 crust pie shells, unbaked 3 gallon (25 lb 12 oz or 4-No. 10 can) cherries, canned, red sour, pitted 3-1/2 Read More …