Free Recipes Archive
4 oz cream cheese softened 2 tablespoon mayonnaise 1/4 c powdered sugar 1 teaspoon vanilla 1 c whole cranberry sauce 14 oz can crushed pineapple drained 1/3 c chopped walnuts 1 c whipping cream Combine cheese, mayonnaise, sugar and vanilla. Read More …
BEEF,CORNED,COOKED 30 lbs Place thawed precooked corned beef on sheet pans. Using a convection oven, bake at 300 F. for 30 to 35 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Let stand 15 to Read More …
Servings: 100 Portions Portions: 1 Lobster Each 100 lobsters (100 lb) lobsters, frozen variable (to cover approx. 7 gallon ) water, boiling 4 tablespoon (per gallon of water) salt 3 bay leaves (optional) Plunge the first batch (25 lobsters) head Read More …
Servings: 100 Portions Portions: 6 or 7 Oysters Each Temperature: 375 degrees F. Deep Fat 25 lb. oysters, breaded, frozen Fry about 3 to 5 minutes or until lightly browned. Drain well in basket or on absorbent paper. Post Views: Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 lb. asparagus, frozen, finely chopped, cooked, reserve liquid 1 quart (2 lb) butter or margarine 2-1/4 quart (2 lb) flour, wheat, pastry, sifted 2 teaspoon pepper, black 6 tablespoon Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Beans, Green or Wax, 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 Read More …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (3-4 minutes) Partially thaw. Arrange in single layers 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: 1/2 Cup Each 18 lb. asparagus, 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 …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (1 1/2-2-1/2 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 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Peas, 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: 1/2 Cup Each 18 lb. Peas And Carrots, 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 Read More …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (1 1/2-2-1/2 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 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Okra, 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 cover Read More …
Approximate Cooking Time: 5 lb pressure (3-5 minutes) 15 lb pressure (2 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 (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 Portions: 1/2 Cup Each 18 lb. Spinach, frozen 1/2 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 cover Read More …
Approximate Cooking Time: 5 lb pressure (5-10 minutes) 15 lb pressure (3-4 minutes) Partially thaw and divide into 3 to 4 blocks. Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 2 gallon water, boiling 1-1/2 quart (2 lb) bacon, chopped 20 lb greens, frozen 4-1/2 tablespoon (3 oz) salt 1-1/2 teaspoon pepper, black Add bacon to water; cover and simmer 30 minutes. Add Read More …
Approximate Cooking Time: 5 lb pressure (20-25 minutes) 15 lb pressure (3-5 minutes) Place loose frozen beans in perforated pan or shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. Beans, Green or Wax, 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 Read More …
Approximate Cooking Time: 5 lb pressure (20-30 minutes) 15 lb pressure (3-4 minutes) Break frozen blocks into pieces. Place in shallow perforated pan or shallow solid pan filled 2/3 full. NOTE: For fresh vegetables, fill steamer pans not more than Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Broccoli, 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 …
Approximate Cooking Time: 5 lb pressure (8-10 minutes) 15 lb pressure (3-5 minutes) Place partially thawed in shallow solid pan or perforated pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of Read More …
Approximate Cooking Time: 5 lb pressure (5-10 minutes) 15 lb pressure (2 1/2-3 minutes) Place partially thawed sprouts in shallow solid pan 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. Brussels Sprouts, 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 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 …
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 …
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 (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 …
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 …
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: 1/2 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 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 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: 1/2 Cup Each 18 lb. Greens, Collards, Mustard or Turnip, 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 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: 1/2 Cup Each Temperature: 400 degrees F. Griddle 18 lb. potatoes, white, frozen, shredded Place layer of potatoes on well greased 400 degrees F. griddle; cook 15 minutes; turn and brown on other side. NOTE: To 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 Portions: 1/2 Cup Each 20 lb. Succotash, 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 cover Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 20 lb. Squash, Summer, frozen 2 cups 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 (8-12 minutes) 15 lb pressure (1 1/2-3 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 Read More …
YIELD: Serves 20 Try this frozen banana confection in the hot summer months. The lightness and coolness will appeal to everyone. VARIATIONS: Apple juice concentrate or flavored syrups can be used instead of orange juice concentrate. You can also use 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) berries, frozen, syrup or sugar pack 1-1/2 quart juice, berry 3-1/2 cups 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 18 lb blueberries, Frozen, Packed w/o sugar or syrup 1-1/2 quart water 3-1/2 cups (1 lb) 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 …
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 …
Proper storage and handling procedures for frozen foods is essential for keeping foods safe and palatable. Some foods, such as vegetables, do not need to be thawed before cooking. Many recipes require meat to be only partially thawed or tempered, Read More …