Free Recipes Archive
Servings: 100 Portions Portions: 1/2 Cup Each 22 lb. 3 ounce onions, fresh 3 gallon water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid General Directions For Cooking Fresh Vegetables: Bring water to a boil in Read More …
Approximate Cooking Time: 5 lb pressure (20-30 minutes) 15 lb pressure (10-20 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 (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 5 gallon (20 lb) onions, dry, 1/2-inch slices 3 gallon water, boiling 1/2 cup (5 oz) salt 4 1/3 Read More …
Servings: 100 Portions Portions: 1/2 cup Each 12 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 3 quart (4 lb) onions, dry, chopped 2 teaspoon salt 2 quart water, boiling 2 cups (1 lb) butter Read More …
Servings: 100 Portions Portions: 4 Tablespoons (1-A Ladle) Each 3 quarts (4 lb or 4-Jumbo can) mushrooms, canned 2 gallons (10 lb onions, dry, sliced 3 cups (1 lb 8 ounces) butter or margarine 3 tablespoons (2 ounces) salt 1 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3-No. 10 can (7 lb 8 oz) onions, dehydrated 4 gallon water, warm 2 cups (1 lb) shortening, melted or salad oil 5 tablespoon (3-1/2 oz) salt 1 teaspoon pepper, black Rehydrate onions Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 35 lb. potatoes, white, fresh, 1/4-inch slice 3 gallon water, boiling 1/2 cup (5 oz) salt 1 gallon (4 Read More …
Servings: 100 Portions (3 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 375 degrees F. Oven 11-1/4 quart (5 lb or 4-No. 10 can) potatoes, white, dehydrated, sliced 1-3/4 quart (12 oz) onions, dehydrated 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 15 lb. onions, dry, quartered 3 gallon water, boiling 5 tablespoon (3-1/2 oz) salt 1-1/2 gallon (12 lb 12 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 20 lb. onions, dry, quartered 3 gallon water, boiling 5 tablespoon (3-1/2 oz) salt 1-1/2 gallon (12 lb 12 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 5 gallon (20 lb) onions, dry, 1/2-inch slices 3 gallon water, boiling 1/2 cup (5 oz) salt 4 1/3 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 …
ONIONS Dehydrated, chopped and dehydrated compressed, chopped onions maybe used in any recipe which specifies “onions, dry, chopped or sliced.” REHYDRATION GUIDE: Dehydrated Onions + Water(70-90°F.) = Rehydrated Onions OR Dry Onion Equivalent* Dehydrated, chopped onions 2 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak plus 1/2 Cup Onions Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Griddle; 325 degrees F. Oven 100 steaks (37 lb 8 oz) Beef, Braising Steak, Swiss, thawed 2 Read More …
Servings: 100 Portions (2 Pans) Portions: 3/4 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Griddle; 325 degrees F. Oven 100 steaks (30 lb) Beef, Braising Steak, Swiss, thawed, 1/2-inch wide strips 2 quart (2 Read More …
1 onion, chopped 50 ml vegetable oil 1/4 cup 500 g red potatoes, cubed 1 lb 5 ml salt 1 tsp 2 ml cayenne pepper 1/2 tsp 2 ml turmeric, ground 1/2 tsp 1 ml cumin 1/4 tsp 2 tomatoes, Read More …
8 onions 25 ml butter 2 tbsp 10 ml sugar 2 tsp 15 ml balsamic vinegar 1 tbsp 5 ml olive oil 1 tsp 50 ml water 1/4 cup salt & pepper to taste 50 ml red pepper, cut into Read More …
84 g blue cheese, crumbled 3 oz 50 ml salad oil 1/4 cup 25 ml lemon juice 2 tbsp 10 ml sugar 2 tsp salt & pepper to taste 2 large spanish onions, thinly sliced & separated into rings Mix Read More …
25 ml olive oil 2 tbsp 2 large onions, sliced salt & pepper to taste 75 ml beef broth 1/3 cup 125 ml barbecue sauce 1/2 cup 20 ml apple cider vinegar or white vinegar 1 1/2 tbsp Heat oil Read More …
3 slices bacon, finely chopped 1 L onions, sliced 4 cup 25 ml flour 2 tbsp 1 egg, lightly beaten salt & pepper to taste dash nutmeg 1 package (14 oz / 397 g) puff pastry 5 ml water 1 Read More …
6 medium cooking onions, cut into 1/2 in (1 cm) slices 45 ml dry white wine 1/3 cup 45 ml honey 3 tbsp 2 whole cloves salt & pepper 15 ml flour 1 tbsp 15 ml butter, melted 1 tbsp Read More …
1 kg brussels sprouts 2 lb 50 ml butter 4 tbsp 15 ml oil 1 tbsp 1 large onion, finely chopped 250 g fresh mushrooms, finely chopped 1/2 lb salt & pepper to taste pinch of nutmeg juice of one Read More …
8 medium white onions, peeled & halved 50 ml flour 4 tbsp 45 ml water 3 tbsp 250 ml whipping cream 1 cup 50 ml butter 4 tbsp 2 ml salt 1/2 tsp 1 ml cayenne pepper 1/4 tsp Parboil Read More …
50 ml butter 4 tbsp 4 medium onions, thinly sliced 1 kg kielbasa 2 lb 750 ml beer 24 oz In a large heavy skillet; melt butter and sauté onions over medium heat until translucent. Add kielbasa to the pan Read More …
500 ml large white or red onions, cut into chunks 2 cup 15 ml margarine or butter 2 tbsp 20 ml brown sugar 4 tsp In a medium skillet; cook onions in hot margarine or butter over medium-low heat, covered, Read More …
4 large onions, peeled, sliced & divided into rings 250 ml vinegar 1 cup 125 ml white sugar 1/2 cup 50 ml mayonnaise 1/4 cup 5 ml celery seed 1 tsp Place onions in a glass bowl. In a small Read More …
50 ml butter 4 tbsp 4 medium onions, thinly sliced 1 kg kielbasa 2 lb 750 ml beer 24 oz In a large heavy skillet; melt butter and sauté onions over medium heat until translucent. Add kielbasa to the pan Read More …
500 ml large white or red onions, cut into chunks 2 cup 15 ml margarine or butter 2 tbsp 20 ml brown sugar 4 tsp In a medium skillet; cook onions in hot margarine or butter over medium-low heat, covered, Read More …
4 large onions, peeled, sliced & divided into rings 250 ml vinegar 1 cup 125 ml white sugar 1/2 cup 50 ml mayonnaise 1/4 cup 5 ml celery seed 1 tsp Place onions in a glass bowl. In a small Read More …
Makes 5 servings 1 tablespoon olive oil 1 pound frozen lima beans, or up to 3-4 cups fresh favas, shelled an peeled 6 cloves garlic, large sized, peeled and halved or quartered lengthwise 1/2 cup green olive, pitted and sliced Read More …
Yield: 8 Servings 8 Onions 1 tablespoon Butter 1 teaspoon Sugar 1 tablespoon Balsamic vinegar 1 teaspoon Olive oil 1/4 cup Water 1 teaspoon Dried marjoram 3/4 teaspoon Salt 1/2 teaspoon Pepper 1/4 cup Slivered sweet red pepper Peel onions, Read More …
From Chef Chris Douglas of Icarus Restaurant Chef Douglas cooks Innovative American cuisine with an emphasis on seasonal, sustainable ingredients. He is a member of Chefs Collaborative. Yield: Serves 4 2 ounces smoked bacon 1 pound brussel sprouts 4-6 small Read More …
Yield: 8 to 10 side-dish servings 1 pound fresh unpeeled fresh chestnuts, or about 1-1/2 cups peeled fresh chestnuts 1 quart peanut oil, for deep frying Sea Salt to taste 20 fresh baby onions (or substitute pearl onions), peeled 1 Read More …
Serving Size : 6 25 small white onions, uniform in size 4 tablespoon butter or margarine 1 tablespoon all-purpose flour 1 c beef bouillon or broth 2 tablespoon cider or wine vinegar 1 to 2 teaspoon sugar salt and pepper Read More …
Makes 10 servings 4 pounds medium-size red onions 3/4 cup olive oil salt and pepper 6 tablespoon butter 3 tablespoon sugar 6 tablespoon balsamic vinegar 1 tablespoon fresh parsley, chopped Preheat oven to 500F. Line 2 large baking sheets with Read More …
Using frozen pre-peeled and precooked pearl onions makes preparation of this favorite Thanksgiving vegetable easier. The onions are glazed rather than creamed to appeal to lighter contemporary tastes. 2 tablespoons unsalted butter 1 package (16 ounces) frozen small whole onions, Read More …
2 very large sweet onions 10 ounce chopped spinach, steamed and drained well 1/4 lb. bulk pork sausage 1/3 cups shredded cheddar 1/4 teaspoon salt dash pepper dash ground nutmeg 1/4 cups hot water Cut each onion in half lengthwise. Read More …
4 pounds yellow onions, peeled and cut into slices 1/8-inch thick 12 ounces unsalted butter 2-1/2 teaspoons kosher salt 1 teaspoon black pepper, freshly ground 2 teaspoons fresh minced herbs such as thyme, rosemary, sage or savory (optional) Place onions, Read More …
Chef: Ben Ramirez, Top Of The Rock Restaurant, Phoenix, Arizona 2 pounds red onions, julienned 1 cup raspberry vinegar 1 cup port wine 1/4 cup blackberry liqueur 1/2 cup honey Oil, as needed Heat a little oil in a frying Read More …
Serving Size : 10 3 dozen small white onions, (2-1/2 lbs) 3 tablespoon butter or margarine 1 teaspoon sugar Peel onions; cook in boiling salted water 15 min; drain. Heat butter in lg saucepan just until it starts to brown. Read More …
1 pound parsnips, ends trimmed 1 pound cipolline onion, peeled 1/4 cup fresh rosemary 2 tablespoons extra-virgin olive oil coarse salt freshly ground black pepper Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Read More …
4 medium Onions, coarsely chopped 5 each Garlic cloves, coarsely chopped 1 each Piece of ginger, 2″ long 1 tablespoon Ghee or oil 1 teaspoon Whole cumin seeds 2 teaspoons Whole fennel seeds 1 teaspoon Ground turmeric 1 teaspoon Ground Read More …
6 large onions, skins on olive oil freshly ground pepper Serving Size : 6 I bake them on a grill skins on, until they are very tender, then I broil them until the skin is dark.Scoop them out of their Read More …
Makes 6 servings 1 pound sweet onion, peeled and cut into 1/2-inch slices 1 tablespoon apple cider vinegar 1 tablespoon granulated sugar replacement, or 2 packets 2 tablespoons catsup 1/2 teaspoon salt 1 cup water 1 teaspoon cornstarch Place sliced Read More …
6 large onions 3 Tablespoons butter 2 Tablespoons flour 1 cup milk 1 cup cream 1/4 cup parmesan cheese, grated 1 teaspoon mustard salt, pepper and paprika Finely slice the onions. Heat the butter in a skillet and cook onion Read More …
Source: Chef Jeffrey Buben – Vidalia Restaurant, Washington, DC 4 jumbo Vidalia onions, whole Filling 8 tablespoons unsalted butter, softened 1/4 cup light brown sugar 1 tablespoon chopped garlic 2 tablespoons chopped shallots 1/4 cup sherry vinegar 1/4 cup beef Read More …
Source: Jack Stack Barbecue, Kansas City, MO and Overland Park, KS Yield: 8 servings. 1 to 2 teaspoons olive oil 4 Vidalia onions, cut into quarters 1 (12-ounce) can beer Salt and ground pepper to taste 1/2 cup butter Cayenne Read More …
Source: El Torito Executive Chef Pepe Lopez 6 Mexican green onions, trimmed 1 tablespoon fresh lime juice 1 tablespoon Worcestershire Sauce 1 tablespoon red vinegar Salt and white pepper to taste Cook onions in boiling water for 3 to 4 Read More …
Serving Size : 1 Dressing 2 tablespoons mild cider vinegar 2 teaspoons grated orange rind 2 tablespoons fresh orange juice 1/4 teaspoon dry mustard 1 tablespoon fresh lemon juice 1/2 teaspoon salt fresh ground pepper to taste 1/2 cup salad Read More …
4 baby eggplant, stems removed and cut into 1 1/2-inch dice 4 sprigs rosemary and thyme (each), chopped 2 bay leaves coarse salt and freshly cracked black pepper 75 ml olive oil 0.3 cup 1 small red onion, cut into Read More …