Free Recipes Archive
2-1/2 cups sweet vermouth or apple juice 1/2 cup soy sauce 1/2 cup vegetable oil 2 dry bay leaves 1 garlic clove, minced 1 large onion, chopped 1/2 teaspoon ground ginger 1/4 teaspoon pepper 1 beef brisket (about 4 pounds), Read More …
Decadent is the only way to describe this Cheesecake! This is delicious. For garnish I simmered 1 cup raspberries with 2-3 tbsp raspberry preserves. Let cool and strain juice from seeds & pulp. Juice thickens nicely to drizzle 1 Chocolate Read More …
These tender pork chops are simmered in a beef broth with apples and cinnamon for a sweet and savory flavor. Serve with your favorite potatoes or white rice. 4 pork chops 1/2 cup chopped onion 1 teaspoon beef bouillon granules Read More …
Serves 4 1/4 cup heavy cream 1/2 teaspoon aged sherry vinegar 4 small brown eggs 1 tablespoon chopped chives Freshly grated allspice [I used ground allspice] Salt and freshly ground black pepper 1 teaspoon maple syrup Fill a medium saucepan Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 5 quart (8 lb variable) beans, black-eye, kidney, lima, pinto or white, dry 5 gallon water, cold 1-1/2 quart (2 lb) bacon, chopped 3 3/4 tablespoon (2-1/2 oz) salt 1 tablespoon pepper, black Read More …
Servings: 100 Portions Portions: 2 Bockwurst Sausages Each Temperature: Simmer and 375 degrees F. Griddle 200 each (37 lb 8 oz) bockwurst 2-1/2 gallon water Place bockwurst and water in steamjacketed kettle or stock pot. Cover. Bring to a boil; Read More …
Servings: 100 Portions Portions: 3 Thin Slices (4 Ounces) 45 lb. Corned beef to cover (variable) water, cold Place whole pieces of corned beef in steam-jacketed kettle or stock pot; cover with water. Bring to a boil. Cover, reduce heat Read More …
Servings: 100 Portions Portions: 1 to 2 Slices (4 Ounces) Pan Size: Steam-Jacketed Kettle Method Temperature: Simmer 40 lb beef, pot roast, thawed to cover – water, boiling 1-1/2 quart (2 lb) carrots, fresh, chopped 1-1/2 quart (2 lb) celery, Read More …
Servings: 100 Portions Portions: 2 Bratwurst Each Temperature: Simmer and 375 degrees F. Griddle 200 each (37 lb 8 oz) bratwurst 2-1/2 gallon water Place bratwurst and water in steamjacketed kettle or stock pot. Cover. Bring to a boil; reduce Read More …
Servings: 100 Portions Portions: 2/3 Cup (4 oz) Each 75 lb. chitterlings, frozen 12 gallon water 1 quart vinegar 4 gallon water, cool 6-8 gallon water 3 tablespoon (2 oz) salt 1 tablespoon sugar, granulated 2 teaspoon poultry seasoning 2 Read More …
Servings: 100 Portions (2 Pans) Portions: 3 Thin Slices (4 Ounces) Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. 43 lb. 8 ounce beef, corned, thawed variable (to cover) water Place whole pieces of corned beef Read More …
Servings: 100 Portions Portions: 1 Knockwurst Each 100 each (25 lb) knockwurst 2-1/2 gallon water Place knockwurst and water in steamjacketed kettle or stock pot. Cover. Bring to a boil; reduce heat and simmer 10 minutes. Drain. NOTE: Potatoes, carrots Read More …
Servings: 100 Portions Portions: 2 Frankfurters Each 200 each (20 lb) frankfurters 2-1/2 gallon water Place frankfurters and water in steamjacketed kettle or stock pot. Cover. Bring to a boil; reduce heat and simmer 10 minutes. Drain. NOTE: Potatoes, carrots Read More …
Servings: 100 Portions Portions: 2 Polish Sausage Each 200 each (25 lb) Polish sausage 2-1/2 gallon water Place Polish sausage and water in steamjacketed kettle or stock pot. Cover. Bring to a boil; reduce heat and simmer 20 minutes. Drain. Read More …
Servings: 100 Portions Portions: 1 Pigs Foot 100 each (64 lb) pigs’ feet 6 gallon water, boiling 3/4 cup (8 oz) salt 9 bay leaves, whole 6 cloves (2/3 oz) garlic, dry 2 tablespoon peppers, red crushed 3-1/4 cups (1 Read More …
Servings: 100 Portions Portions: 1 Pork Hock 100 each (64 lb) pork hocks 6 gallon water, boiling 3/4 cup (8 oz) salt 9 bay leaves, whole 6 cloves (2/3 oz) garlic, dry 2 tablespoon peppers, red crushed 3-1/4 cups (1 Read More …