Free Recipes Archive
Servings: 100 Portions Portions: 4 Ounces Each Temperature: 350 degrees F. Deep Fat 25 lb. fish sticks, frozen Fry fish sticks in deep fat (350 degrees F.) 3 minutes or until light brown. Do not overcook or overbrown. Portions will Read More …
Servings: 100 Portions Portions: 4 to 8 Shrimp Each Temperature: 350 degrees F. Deep Fat 20 lb. shrimp, frozen, raw, peeled, deveined 4 quart (4 lb) flour, wheat, hard 4-1/2 tablespoon (3 oz) salt 1 tablespoon pepper, black 4 teaspoon Read More …
Servings: 100 Portions Portions: 2 Pieces Each Temperature: 365 degrees F. Deep Fat 50 lb. chicken, broiler-fryer, cut-up 3 3/4 quart (4 lb) flour, wheat, hard 3/4 cup (8 oz) salt 3 tablespoon pepper, black 1 tablespoon paprika, ground Wash Read More …
YIELD: 100 Portions (3 Pans) EACH PORTION: 3/4 Cup (6-1/2 Ounces) PAN SIZE: 12 by 20 by 4-inch Steam Table Pan TEMPERATURE: 350°F. Oven; 350°F. Griddle Ingredients Weights Measure Rice, long grain 7 lb 12 oz. 4-1/2 qt. Water, boiling Read More …
18 lb sliced bacon Arrange slices in rows, across pan with fat edges slightly overlapping lean edges. Bake 375 degrees without turning 20-25 minutes until bacon is slightly crisp. DO NOT OVERCOOK. Drain or skim off excess fat at needed. Read More …
Servings: 100 Portions (4 Pans) Portions: 4-1/2 Ounces Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 30 lb. fish, fillets, thawed 1 1/3 cups (6-1/2 oz) milk, nonfat, dry 7 1/2 cups water, warm 4-1/2 tablespoon Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Pieces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven; 350 degrees F. Deep Fat 50 lb. chicken, broiler-fryer, cut-up 3 quart (6 lb) shortening, melted 4-1/2 quart (4 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 …
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 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 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 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: 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: 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: 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: 3 to 4 Pieces Each Temperature: 375 degrees F. Deep Fat 20 lb. parsnips, fresh, quartered lengthwise 2 gallon water, boiling 1/2 cup (5 oz) salt 6 tablespoon (1-3/4 oz) milk, nonfat, dry 2 cups water, Read More …
Servings: 100 Portions Portions: 1/4 Cup Each Temperature: 400 degrees F. Oven 5 cups (2 lb 8 oz) shortening, melted 20 lb. onions, dry, thinly sliced 5 tablespoon (3-1/2 oz) salt 1 teaspoon pepper, black Heat 2-1/2 cups shortening in Read More …
Servings: 100 Portions Portions: 2 to 3 Slices (4 Ounces) Each Pan Size: 18 by 24-inches Roasting Pans Temperature: 375 degrees F. Oven 16 each (21 lb) eggplants, fresh, A.P 2 gallon water, cold 3 tablespoon (2 oz) salt 1 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each Temperature: 360 degrees F. Deep Fat 3-1/2 tablespoon (1 oz) milk, nonfat, dry 3 cups water, warm 3 cups (15 eggs) eggs, whole, slightly beaten 6 1/4 gallon (20 lb) squash, fresh, summer, Read More …
Servings: 100 Portions Portions: 2/3 Cup Each Temperature: 400 degrees F. Griddle 35 lb. potatoes, white, fresh, 1/8-inch slices 1 quart salad oil 3 tablespoon (2 oz) salt 2 teaspoon pepper, black Spread a layer of potatoes on well greased Read More …
Yield: 100 portions Each Portion: 2 eggs Temperature: 325F Griddle Ingredients Weights Measure Eggs, whole 20 lb 200 eggs Shortening, melted or salad oil 8 ounces 1 cup Break 2 eggs individually into a small bowl. Fry eggs “to order” Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 18 lb 12 oz ham, canned 200 slices (12 lb) bread 1 quart (2 lb) mustard, prepared (optional) 4 lb. lettuce, fresh, trimmed (optional) Slice ham into 1/4 inch slices (3 oz portions). Read More …
Servings: 100 Portions Portions: 2 Eggs Each Temperature: 325 degrees F. Griddle 200 eggs, whole 2 cups (1 lb) bacon fat or shortening, melted Break 2 eggs into a small bowl. Fry eggs “to order” on a lightly greased griddle. Read More …
Servings: 100 Portions Portions: 2 Eggs Each Pan Size: 18 by 24-inches Roasting Pan Temperature: 350 degrees F. Oven 200 eggs, whole 2 cups (1 lb) bacon fat or shortening, melted Preheat oven to 350 degrees F. Cover bottom of Read More …
Source: Charles “Chucky” Gammon, Chuckie’s Fried Pies, Memphis, Tennessee 1 quart vegetable oil, for frying Dough 2 cups self-rising flour or all-purpose flour 1/2 tablespoon salt 4 tablespoons granulated sugar 1/4 pound (1 stick) margarine, melted 1/8 to 1/4 cup Read More …
10 strips of bacon, sliced 1 spanish onion, sliced 1 medium head cabbage, sliced salt & pepper to taste Fry bacon until crisp, remove from frying pan and crumble. To remaining drippings, add onion and fry until limp, then add Read More …
Serving Size : 4 3 large onions sweet 1 cup sifted all purpose flour 1-1/2 teaspoons baking powder 1 egg slightly beaten 2/3 cup water 1/2 tablespoon lemon juice 1 tablespoon margarine melted oil for deep-frying Peel onions, cut into Read More …
Fat Ronnie’s was located in Topeka, Kansas 2 cups flour 1-1/2 teaspoons salt 1 teaspoon ground pepper 1/2 teaspoon baking powder 1 cup buttermilk 1 large sweet onion, 1/2-inch slices Vegetable oil for deep frying Place buttermilk in one bowl Read More …
2 pounds finely diced cabbage 1 pound finely chopped bacon 1 medium onion 2 tablespoon Red Pepper Flakes 1/2 teaspoon salt (optional) 1/2 teaspoon black pepper Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Read More …
Green tomato, 1/2 inch thick Flour Salt Pepper Butter, For cooking Brown Sugar Season flour with salt and pepper. Coat both sides of tomato with seasoned flour. Fry one side in butter until well browned. Place in oven safe pan, Read More …
Source: The Flying Biscuit Cafe, Atlanta, Georgia 6 cups canola oil 4 green tomatoes, medium size 3 cups all-purpose flour (1-1/2 cups flour reserved for the cornmeal breading mix) 2-1/2 cups milk 2 large eggs 1/2 cup cornmeal 1 tablespoon Read More …
Serves 1 as entrée, 2 as a side 1 pound eggplant, peeled, cut into 1-inch dice 1 teaspoon garlic 1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste Canola oil for deep-frying Spicy Sauce 2 tablespoons vegetarian Read More …
Fried Dill Pickles were made famous by the former Hollywood Cafe, which was just south of Memphis in Hollywood, Mississippi. The restaurant was best known for its pickles and frog legs. Here is how they’re made: 3 to 4 large Read More …
1 medium yellow sweet onion, sliced 1/3-inch thick 2 eggs, beaten 1/4 cup water 1 cup cracker meal 1/4 teaspoon salt Peanut oil Mix egg with water; set aside. Mix cracker meal with salt and set aside. Heat oil for Read More …
Zarangollo, a simple dish, which combines the ubiquitous zucchini of Murcia with onions, is a favorite of Murcian cooks, who prepare it both with and without eggs. When zucchini flowers, which are less commonly at hand and expensive, are in Read More …
Yield: 6 sandwiches Firm, fresh tomatoes, cored 1 1/2 lb. Semolina bread 12-in. loaf 1 Mozzarella cheese 1 lb. Fine cornmeal 1/2 cup Garlic salt 1 tsp. Ground black pepper 1/2 tsp. Olive oil 1/4 cup Prepared pesto 1/2 cup Read More …
4 firm green tomatoes 1/2 cup corn meal 1 teaspoon salt 1/4 teaspoon msg 1/8 teaspoon pepper 1/4 cup butter Set out a large heavy skillet Rinse, cut out stem ends and slice 1/2 inch thick 4 firm green tomatoes Read More …
6 cups vegetable oil 1 large, long eggplant (about 2 pounds) 1 teaspoon plus 1 tablespoon Cajun seasoning 1 teaspoon salt 1 cup all-purpose flour 2 large eggs 1/2 cup milk 1 cup confectioners’ sugar Heat the oil in a Read More …
15 ml vegetable oil 1 tbsp 2 large onion, thinly sliced 10 ml Worcestershire sauce 2 tsp 1 ml hot pepper sauce 1/4 tsp 10 ml brown sugar, packed 2 tsp In large skillet; heat oil over medium-high heat. Add Read More …
25 ml oil 1 onion, chopped 1 large green cabbage, shredded 398 ml can diced tomatoes, drained salt & pepper to taste In a large nonstick skillet; slightly heat oil. Add onion and saute until transparent. Add cabbage and cook Read More …
3 medium onions 1 egg 175 ml milk 125 ml cornstarch 125 ml flour 5 ml baking powder salt & pepper to taste 1 L vegetable oil Peel onions, cut into 1/4 inch (.6 cm) slices and separate into rings. Read More …
4 firm green tomatoes 1/2 cup corn meal 1 teaspoon salt 1/4 teaspoon msg 1/8 teaspoon pepper 1/4 cup butter Set out a large heavy skillet Rinse, cut out stem ends and slice 1/2 inch thick 4 firm green tomatoes Read More …
6 cups vegetable oil 1 large, long eggplant (about 2 pounds) 1 teaspoon plus 1 tablespoon Cajun seasoning 1 teaspoon salt 1 cup all-purpose flour 2 large eggs 1/2 cup milk 1 cup confectioners’ sugar Heat the oil in a Read More …
15 ml vegetable oil 1 tbsp 2 large onion, thinly sliced 10 ml Worcestershire sauce 2 tsp 1 ml hot pepper sauce 1/4 tsp 10 ml brown sugar, packed 2 tsp In large skillet; heat oil over medium-high heat. Add Read More …
25 ml oil 1 onion, chopped 1 large green cabbage, shredded 398 ml can diced tomatoes, drained salt & pepper to taste In a large nonstick skillet; slightly heat oil. Add onion and saute until transparent. Add cabbage and cook Read More …
3 medium onions 1 egg 175 ml milk 125 ml cornstarch 125 ml flour 5 ml baking powder salt & pepper to taste 1 L vegetable oil Peel onions, cut into 1/4 inch (.6 cm) slices and separate into rings. Read More …