Free Recipes Archive
Servings: 100 Portions Portions: 2 Slices Each Temperature: 300 degrees F. Griddle 12 lb 8 oz Canadian style bacon Slice into 1 or slices (200 slices). Grill on lightly greased 300 degrees F. griddle about 3 minutes on each side. Read More …
Servings: 100 Portions Portions: 2 Frankfurters Each Temperature: 375 degrees F. Griddle 200 each (20 lb) frankfurters Place frankfurters on lightly greased 375 degrees F. griddle. Grill 10 minutes, turning until evenly browned. NOTE: Potatoes, carrots or sauerkraut may be Read More …
Servings: 100 Portions Portions: 1 Steak (4-1/2 to 5 Ounces) Temperature: 350 degrees F. Griddle 30 lb. ham, cooked, boneless Slice partially thawed ham into 4-1/2 to 5 oz steaks. Cut edge of each steak in several places to prevent Read More …
Servings: 100 Portions Temperature: 350 degrees F. Griddle 3 gallon (24 lb) mashed potatoes, prepared, cold 2 1/3 cups (12 eggs) eggs, whole, beaten 1-1/2 quart (2 lb) bread crumbs Use 24 lb (3 gal) cold mashed potatoes. Blend in Read More …
Servings: 100 Portions Portions: 1 Cake Each Temperature: 375 degrees F. Griddle 3 quart (6 lb 2 oz or 1-No 10 can) potatoes, white, instant 2-3/4 cups (12 oz) milk, nonfat, dry 9 3/4 quart water, boiling 2 cups (1 Read More …
Servings: 100 Portions Portions: 1 Sandwich Each Temperature: 325 degrees F. Griddle 100 slices (6 lb 4 oz) ham, canned 100 eggs, whole 100 hamburger buns Slice ham into 1 oz slices. Grill until lightly browned. Break one egg at Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 100 slices (6 lb) bacon, sliced, raw 12 lb. Cheese, Cheddar, chunks 1-1/4 quart (1 lb 8 oz) celery, fresh, finely chopped 3 cups (1 lb) peppers, sweet, fresh, finely chopped 3 cups Read More …
Servings: 100 Portions Portions: 2 Sandwiches Each Temperature: 375 degrees F. Griddle 200 each (20 lb) frankfurters 2-1/2 gallon water 200 each (25 lb) rolls, frankfurter Grill frankfurters slowly on greased 375 degrees F. griddle, turning frequently until thoroughly heated Read More …
Servings: 100 Portions Portions: 2 Sandwiches Each Temperature: 350 degrees F. Griddle 200 each (37 lb 8 oz) bratwurst 2-1/2 gallon water 200 each (25 lb) rolls, frankfurter Grill bratwurst slowly on 350 degrees F. griddle, turning frequently until thoroughly Read More …
Servings: 100 Portions Portions: 2 Sandwiches Each Temperature: 350 degrees F. Griddle 200 each (37 lb 8 oz) bockwurst 2-1/2 gallon water 200 each (25 lb) rolls, frankfurter Grill bockwurst slowly on 350 degrees F. griddle, turning frequently until thoroughly Read More …
Servings: 100 Portions Portions: 1 Sandwich Each Temperature: 325 degrees F. Griddle 200 slices (6 lb 4 oz) bacon, cooked, crisp 100 eggs, whole 100 slices (6 lb 4 oz) cheese, American processed, sliced 100 hamburger buns Grill or bake Read More …
Servings: 100 Portions Portions: 2 Patties plus Buns Each Temperature: 350 degrees F. Griddle 37 lb 8 ounce beef, ground, tempered 200 each (25 packages of 8 buns) hamburger buns 1 lb (1-No. 2 1/2 can) canned soup, dehydrated, onion Read More …
Servings: 100 Portions Portions: 2 Patties plus Buns Each Temperature: 350 degrees F. Griddle 37 lb 8 ounce beef, ground, tempered 200 each (25 packages of 8 buns) hamburger buns Shape into patties 3/8-inch thick weighing 3 oz each. Grill Read More …
Servings: 100 Portions Portions: 1 Sandwich Each Temperature: 325 degrees F. Griddle 100 slices (6 lb 4 oz) ham, canned 100 eggs, whole 100 slices (6 lb 4 oz) cheese, American processed, sliced 100 hamburger buns Slice ham into 1 Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 4-1/2 quart (9 lb or 2 1/4-4 lb can) tuna, canned 3 cups (12 oz) cheese, Swiss, finely diced 3 cups (1 lb) celery, fresh, chopped 3/4 cup (4 oz) onions, dry, chopped Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 100 links (6 lb 12 oz) sausage links, prepared, cooked 100 eggs, whole 100 slices (6 lb 4 oz) cheese, American processed, sliced 100 hamburger buns Prepare and cook 1/3 “Grilled Sausage Links” Read More …
Servings: 100 Portions Portions: 1 Sandwich Each Temperature: 400 degrees F. Griddle 16 lb beef, corned, cooked 2 quart (4 lb 2 oz) Thousand Island Dressing 1/2 recipe, prepared 200 slices (12 lb) bread, rye 3 quart (6 lb 3 Read More …
Servings: 100 Portions Portions: 1 Sandwich Each Temperature: 375 degrees F. Griddle 10 lb frankfurters 2 quart (4 lb 2 oz) Thousand Island Dressing 1/2 recipe, prepared 200 slices (12 lb) bread, rye 3 quart (6 lb 3 oz or Read More …
4 corn cobs 50 ml butter flavoured with fresh chopped herbs 1/4 cup salt to taste Shuck and clean corn cobs. Brush each cob with seasoned butter. Wrap cobs individually in sheet of aluminum foil and seal tightly. Cook on Read More …
2 yellow onions, cut into eighths 1 red onion, cut into eighths 2 leeks, washed, trimmed & sliced 4 garlic cloves 25 ml olive oil 2 tbsp 15 ml fresh rosemary, chopped 1 tbsp 2 ml salt 1/2 tsp 1 Read More …
1 fresh pineapple Prepare grill. Cut pineapple lengthwise through leaves, keeping leaves attached, into 8 wedges. Grill pineapple wedges, a cut side down, on a lightly oiled rack set 5 to 6 inches over glowing coals until just charred, about Read More …
2 slices bread 2 slices Swiss cheese 4 slices oven-roasted turkey breast 2 slices tomato 2 slices bacon, cooked 1 tablespoon butter, softened Layer 1 bread slice with cheese, turkey, tomato and bacon. Top with second bread slice. Spread outside Read More …
6 skinless, boneless chicken breast halves 1 (20-ounce) can pineapple slices, drained 1 red or green bell pepper, sliced into rings Prepared honey mustard 6 sandwich rolls, split and toasted Grill or broil the chicken breasts, pineapple slices and bell Read More …
3 bread slices 3 slices process cheese 1 tablespoon butter, softened Place 1 bread slice with 1 1/2 cheese slices, second bread slice, with remaining cheese slices and top with third bread slice. Spread outside of sandwich with butter. Cook Read More …
For the Jicama Salad: 2 oranges, cut into suprêmes 1 cup jícama bâtonnets 1 tablespoon cilantro, chopped To taste lime juice To taste salt and pepper For the Roasted Tomato-Serrano Salsa: 1 1/2 pounds ripe tomatoes, medium-large 1 1/2 tablespoons Read More …
For an appetizer at a summer picnic or casual dinner party, or as snacks to take to the beach or pool, try Southwestern Grilled Chicken Wings with Black Bean Dip. To make this dish an entrée as part of a Read More …
SERVES 4 3 pounds bone-in pork loin roast 1 teaspoon fennel seed, crushed 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried) 1 teaspoon chinese 5 spice powder 2 tablespoons Dijon mustard 2 tablespoons extra virgin olive oil 1/2 teaspoon Read More …
1 pound boneless skinless chicken breast 1/4 cup chicken broth 1/2 cup balsamic vinegar 1/3 cup chopped scallions 2 tablespoons Dijon mustard 1 tablespoon minced garlic 1 tablespoon sugar 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon cracked Read More …
1/3 cup fresh lime juice 2 tablespoons honey 4 cloves garlic, chopped 1 serrano chile, or jalapeño seeded and diced 1 chipotle chile, in adobo 1/4 teaspoon cornstarch 1 tablespoon minced cilantro 1 pound boneless skinless chicken breast Preheat grill. Read More …
Makes 4 servings 2 peaches 1 tablespoon walnut or hazelnut oil 1 tablespoon balsamic vinegar Raspberry Sauce: 1 pint fresh raspberries 1/4 cup confectioner’s sugar 1/4 cup rum, Frangelica, or Amaretto Grilled Peaches: Prepare the grill. Halve the peaches, rub Read More …
Source: Jack McDavid, chef-owner of Jack’s Firehouse, Philadelphia, Pennsylvania 4 medium sweet potatoes 1 (28 ounce) can country-style baked beans 2 peaches, sliced 1/2 cup diced onion 3 bacon strips, cooked and chopped Salt and freshly ground black pepper, to Read More …
2 medium leeks, green tops trimmed, split up to the root ends, cleaned 1 Tablespoon olive oil 1 large red bell pepper 1 large yellow bell pepper 4 Tablespoons unsalted butter 1 large clove, garlic, minced fine 1/3 cup dry Read More …
375 g polenta; made up as pack instructs 125 g Fontina cheese; grated 2 tablespoons olive oil; + extra for brushing 1 large onion; chopped salt; to taste 1 clove garlic; chopped 1 800 g can tomatoes; including juice 1 Read More …
6 Belgian Endives Extra-virgin olive oil Salt 1 tablespoon Lemon juice Sauce Gribiche 1 Hard-cooked egg 1 medium shallot, diced fine 2 tablespoon chopped parsley 2 tablespoon chopped chervil 2 tablespoon thinly sliced chives 1 teaspoon chopped tarragon Zest of Read More …
Chef Tony Liu of August – New York, NY Yield: 8 Servings Romesco Sauce: 2 red bell peppers 1 teaspoon vegetable oil 1/4 cup blanched hazelnuts, toasted 1/4 cup blanched almonds, toasted 3 cloves garlic, peeled and germ removed 2 Read More …
These smoky vegetables are also great on an appetizer platter with goat cheese and bread. Salting the eggplant pulls out some of the bitter flavor, but you can skip that step if you prefer. Any short pasta will work. 1 Read More …
Served with garlic aioli Serves 4 Artichokes: 4 each globe artichokes 1 gallon water 1/4 cup lemon juice Combine water and lemon juice. Boil. Add artichokes and poach until tender. Cool. Salad: 1 lb. boneless, skinless chicken breast 1/2 lb. Read More …
3-4 carrots sliced diagonally 1-2 small zucchini ( or remove seeds), sliced diagonally and then halved 1 small red onion, sliced thick broccoli florets, divided 1-2 Portobello mushrooms, slice 1/3 inch thick 2 cloves garlic, minced Combine prepared vegetables in Read More …
2 Fresh Poblano Peppers 1 Yellow Onion 5 Cloves Garlic 6 ounce Jim Beam 1 tablespoon Brown Sugar 1/4 cp. Cider Vinegar 2 cp. Chicken Stock 4 ounce Butter Salt and Pepper to taste Caramelize the garlic. Remove the seeds Read More …
1 pound Large onion 1 pound Red bell pepper 1 pound Green bell pepper 1 pound Yellow squash 1 pound Zucchini squash 1 cup Olive oil 1/3 cup Italian seasoning Peel onions and cut top-to-bottom in large wedges. Cut tops Read More …
1/4 cup chicken broth, no-salt-added 1/4 cup balsamic vinegar 1 teaspoon dried oregano 1 teaspoon garlic clove, minced 1 teaspoon olive oil 1/4 teaspoon pepper 4 x 1/2-inch thick slices of sweet onion 2 small sweet red peppers, seeded and Read More …
1 teaspoon chopped fresh rosemary 1/8 teaspoon freshly ground pepper 2-1/2 teaspoons olive oil 1 tablespoon raspberry-flavored vinegar 1 clove garlic, minced 2 ears fresh corn, husked 1 small zucchini, cut in half lengthwise (about 1/4 pound) 1 small yellow Read More …
2 dozen chicken wings — cut in halves 1 tablespoons vegetable oil 1 tablespoons sesame oil 1/2 large red onion — peeled and diced 1/2 large red bell pepper — seeded and diced 2 tablespoons garlic — minced 2 tablespoons Read More …
1-1/2 tablespoon vegetable oil 3 tablespoon honey 1-1/2 teaspoon cinnamon sugar (or 1-1/2 teaspoon sugar and 1/8 teaspoon cinnamon) 1/2 teaspoon salt 1/2 teaspoon black pepper 4 cups sliced yellow squash 1 cup sliced onion 1/2 cup sliced green bell Read More …
This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in 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 …
Fresh vegetables, grilled over a charcoal (or propane) grill. Hmmm. 1 large zucchini squash 1 large yellow squash 2 cups baby carrots 2 cups whole mushrooms 1 red pepper 1/2 cup olive oil 1 tbsp Salad Delight 1 large sweet Read More …
This dish would go wonderfully with grilled sweet or hot Italian sausages. 1 large spaghetti squash 2 pounds roma tomatoes 4 tablespoons olive oil kosher salt 10 cloves of garlic, peeled and sliced 1 cup fresh basil leaves 1/2 cup Read More …
This piquant sauce from Spain plays point and counterpoint with the palate. The contrast of the bright green of the spears with the red of the sauce, makes an eye-catching combo. Makes 12 servings 1 2/3 cups (12 ounces) prepared Read More …
This hearty vegetarian dish. Serve it as an entree with a salad, Arroz Blanco, and Frijoles Refritos, or as a side dish for poultry or grilled meats. 6 large zucchini squash 2 cups fresh corn kernels cut from the cob Read More …