Free Recipes Archive
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 4-No. 2-1/2 can (4 lb 12 oz) soup, dehydrated, chicken-flavored with noodles 6-1/2 gallon water, boiling Stir soup mix into boiling water. Return soup mixture to a boil. Reduce heat. Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 1/4 gallon Chicken Stock recipe, prepared, cooked, boiling 1-1/2 quart (1 lb) noodles, prepared, cooked season to taste Cook noodles according to directions on the “Boiled Macaroni, Noodles, or Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 4-No. 2-1/2 can (4 lb 12 oz) soup, dehydrated, chicken-flavored with noodles 6-1/2 gallon water, boiling 5 lb. mixed vegetables, frozen Stir soup mix into boiling water. Add frozen vegetables. Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 12-No. 300 can (10 lb 14 oz) asparagus, canned, finely chopped, reserve liquid 1 quart (2 lb) butter or margarine 2-1/4 quart (2 lb) flour, wheat, pastry, sifted 2 teaspoon 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 (6 1/4 Gallons) Portions: 1 Cup Each 3-1/2 quart (7 lb or 7-16 oz can) mushrooms, canned 3 cups (12 oz) onions, dry, chopped 1 quart (2 lb) butter or margarine 2-1/4 quart (2 lb) flour, wheat, Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 1-1/2 quart (2 lb) bacon, chopped 2-1/4 quart (3 lb) onions, dry, chopped 1/2 cup (5 oz) salt 1 tablespoon pepper, black 3-1/2 gallon water 8 3/4 cups (2 lb Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 1-1/2 cups (12 oz) celery, fresh, ground 2 cups (1 lb) onions, dry, finely chopped 2 cups (1 lb) butter or margarine 1 quart (1 lb 2 oz) flour, wheat, Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 1-1/2 cups (12 oz) butter or margarine 1-1/2 quart (2 lb) onions, dry, chopped 1-1/2 quart (2 lb) peppers, sweet, fresh, chopped 6 gallon stock, beef or chicken 2 teaspoon Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6-1/2 gallon stock, beef, clear 3 1/3 cups (1 lb 8 oz) shortening, melted 11-1/4 quart (15 lb) onions, dry, thinly sliced 2 cups (8 oz) flour, wheat, hard, sifted Read More …
To 3 gallons of meat stock, add : 4 lbs hamburger, well browned 8 ounces uncooked rice 8 ounces chopped onions 8 ounces sliced celery 8 ounces sliced carrots 12 ounces peas Simmer for about an hour, or until rice Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 4 gallon stock, beef 1-1/2 quart (2 lb) carrots, fresh, diced 1-1/2 quart (2 lb) onions, dry, chopped 1-1/2 quart (2 lb) celery, fresh, chopped 1-1/2 cups (8 oz) peppers, Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 4-No. 2-1/2 can (3 lb 8 oz) soup, dehydrated, onion 6 gallon water, boiling Stir soup mix into boiling water. Return soup mixture to a boil. Reduce heat. Cover and Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 7-No. 2-1/2 can (8 lb) soup, dehydrated, green pea 6 gallon water, boiling Stir soup mix into boiling water. Stir until smooth. Return soup mixture to a boil. Reduce heat. Read More …
6 pounds dry white beans ( 3-1/2 quarts ) 7 gallons ham or chicken stock 8 ham bones 2-3/4 cups shredded carrots (about 1 lb.) 4-1/2 cups finely chopped onions (about 2 lb.) 2 teaspoon pepper 2 cups all purpose Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 3-1/2 quart (6 lb) beans, white, dry 2 gallon water, cold 6 1/4 gallon stock, ham or water 1-1/4 quart (1 lb) carrots, fresh, shredded 1 quart (2 lb) onions, Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 1/4 gallon Beef Stock recipe, prepared, cooked, boiling 1-1/2 quart (3 lb) barley Season to taste Prepare “Beef Stock” recipe. Add barley to boiling stock. Simmer, stirring frequently, about Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 1/4 gallon Beef Stock recipe, prepared, cooked, boiling 1-1/2 quart (1 lb) noodles Season to taste Prepare “Beef Stock” recipe. Add noodles to boiling stock. Simmer, stirring frequently, about Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 1/4 gallon Beef Stock recipe, prepared, cooked, boiling 4 cups (2 lb) rice Season to taste Prepare “Beef Stock” recipe. Add rice to boiling stock. Simmer, stirring frequently, about Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 5 gallon stock, beef 1-1/2 quart (2 lb) carrots, fresh, diced 1-1/2 quart (2 lb) onions, dry, chopped 1-1/2 quart (2 lb) celery, fresh, chopped 1-1/2 cups (8 oz) peppers, Read More …
YIELD: 25 six-ounce servings SERVING SUGGESTIONS: Use this smooth recipe as a hot appetizer, as an ingredient in casseroles, or even as a sauce. VARIATIONS: Turn this recipe into a vegetable chowder with the addition of diced seasonal veggies, corn, Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 3-1/2 quart (6 lb) beans, white, dry 2 gallon water, cold 5-1/4 gallon stock, ham or water 1-1/4 quart (1 lb) carrots, fresh, shredded 1 quart (2 lb) onions, dry, Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6 1/4 gallon Chicken Stock recipe, prepared, cooked, boiling 4 cups (1 lb 12 oz) steamed rice, prepared, cooked season to taste Cook rice according to directions on the “Steamed Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 6-1/2 gallon stock, beef, clear 3 1/3 cups (1 lb 8 oz) shortening, melted 11-1/4 quart (15 lb) onions, dry, thinly sliced 2 cups (8 oz) flour, wheat, hard, sifted Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 3-1/2 cups (1 lb 8 oz or 1-No. 2-1/2 can) Soup and Gravy base, chicken 6 gallon water, boiling 1-1/2 quart (30 eggs) eggs, whole, well beaten 6 2/3 cups Read More …
11 lb. white navy beans 30 lb. potatoes 18 medium onions 6 pkgs. sausage (your choice) 1 box bay leaves This recipe is designed for big electric roasters. You will need 3 of them. Soak beans overnight and then cook Read More …
1 cup fresh strawberries, stems removed 1 cup buttermilk 3 tablespoons mint jelly 2 teaspoons granulated sugar 2 fresh mint leaves (optional) Place strawberries, buttermilk, jelly and sugar in food processor or blender; cover. Process until smooth. Refrigerate for 1 Read More …
6 ounces portabella mushrooms 6 ounces shiitake mushrooms 8 ounces button mushrooms 1 cup butter 1 cup all-purpose flour 1 teaspoon chopped garlic 1 cup diced tomatoes 1 cup diced yellow onions 2 teaspoons chopped fresh thyme 2 small bay Read More …
Source: Arizona Republic, Phoenix, Arizona – Murphy’s Restaurant, Prescott, Arizona Yields 8 servings 2 ears corn, cut off kernels to make 1 cup corn 2 tablespoons sweet butter 2 cloves garlic, minced 1 cup diced onion 1/2 cup diced carrots Read More …
1 large stewing hen 6 cups water 2 cans mixed vegetables, minus liquid from one can 4 tablespoons chicken bouillon 2 teaspoons poultry seasoning 1/2 teaspoon sage 1 small jar pickled pearl onions Salt, to taste Pepper, to taste 2 Read More …
1 tablespoon vegetable oil 1 lb. of chicken breast fillets (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 Read More …
2 green peppers, diced 1 red pepper, diced 1 yellow pepper, diced 500 ml turkey italian sausage 1 lb 500 ml chicken broth 2 cup 250 ml water 1 cup 4 red potatoes, diced 1 can tomatoes, diced 185 ml Read More …
8 bacon slices, chopped 45 ml olive oil 3 tbsp 2 large onions, chopped 2 medium carrots, chopped 2 celery stalks, chopped 2 L chicken broth 8 cup 500 ml pureed pumpkin 2 cup 25 ml fresh thyme, chopped 2 Read More …
This creamy soup makes a great vegetarian meal. For fun, hollow out small round loaves of bread and use them as soup bowls. 10 large russet potatoes 6 large leeks 2 cups nonfat milk 2 tablespoons fresh dill weed 1 Read More …
2 carrots (1 minced, 1 sliced) 2 celery stalks, sliced 1/4 head cauliflower, broken 1/4 bunch escarole 1/4 bunch spinach 1/4 bunch endive 3/4 onion (minced, 1/2 slivered) 1/4 head cabbage 1 cup peas 2 zucchini, sliced and quartered 1 Read More …
1 shallot, chopped 2 tablespoons chopped fresh ginger 1 clove garlic, minced 1 can vegetable broth 1 can coconut milk 1/4 cup cilantro, chopped juice of 1 lemon a few drops of chili sauce to taste 2 tablespoons soy sauce Read More …
4 cups chicken broth 1-1/2 cups diced potatoes 1 cup sliced carrot 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/4 cup chopped onion 6 ounces processed cheese spread 2 (10.75-ounce) cans condensed cream of chicken soup 1 Read More …
1 teaspoon olive oil 1 teaspoon butter 1 onion, chopped 2 cups apples, peeled and diced (1/4-inch pieces) 1 teaspoon fresh thyme 4 cups vegetable broth, or chicken broth 4 cups pumpkin pulp or squash puree 1 cup lean smoked Read More …
21-1/2 ounces chicken broth, diluted 2-1/2 ounces sliced mushrooms, undrained 2 green onions, chopped 2 cloves garlic 1/8 teaspoon white pepper 1 egg, slightly beaten 1 teaspoon sesame or vegetable oil Serving Size : 5 Combine first 5 ingredients in Read More …
2 tablespoon butter 1/2 cup celery, sliced 1 packet creme of chicken soup 3 cups water finely chopped mint Melt the butter and sauté the celery about 3 minutes. Add chicken soup and water. Stir until boiling and simmer 5 Read More …
From the old Village Restaurant: (from the 1986 edition of Cooking with Mickey Around the World: Walt Disney World’s Most Requested Recipes. ) (Yield: 9 cups) 1/2 cup pearl barley 2 quarts chicken broth 1 clove garlic, minced 3/4 pound Read More …
30 ml olive oil 2 tbsp 2 onions, chopped 2 garlic cloves, crushed 1 piece fresh ginger, finely grated (2 inc / 5 cm) 5 ml ground cumin 1 tsp 5 ml ground turmeric 1 tsp 2 ml ground cinnamon Read More …
This delicious venison and vegetable soup is an all-year favorite with guests at Jardiniere. Chock full of vegetables and herbs, it’s light enough to enjoy in the summer, and the rich red meat from the Cervena makes it lusty enough Read More …
800 gr. of dried broad beans, extra virgin olive oil, salt, 2 little bunches of wild fennels, 500 gr. of short pasta. Place the dried broad beans in a pot and add plenty of salted water, leave them there all Read More …
500 gr. lentils, 300 gr. short size pasta, 2 garlic cloves, 5 ripe tomatoes, 100 gr. grated pecorino cheese, celery, olive oil, salt, pepper, 1 onion. Leave lentils in water for a night. Cook in a lot of water with Read More …
200 g dry broad beans, 200 g beans, 2 onions, 2 carrots, celery, 200 g kale, 200 g endive, 200 g lettuce, 5 ripe tomatoes, olive oil, salt, pepper. Plunge broad beans and beans in water for a night. Chop Read More …
By Executive Chef Michael Rubion, Napa Valley Grille, San Diego, CA Serves 8 Soup Ingredients: 2 oz. Olive Oil 2 medium Onions (chopped) 1 lg. Russet Potato 2.5 lbs. Carrots (peeled and chopped) 4 Cloves Garlic (sliced) 1 pt. White Read More …
4 cups chicken broth 1 cup water 1 cup half & half 4 slices Kraft Cheddar Singles 1/2 cup all-purpose flour 1/2 teaspoon dried minced onion 1/4 teaspoon ground black pepper 4 cups broccoli florets (bite-size) Garnish 1/2 cup shredded Read More …
3-4 medium to large onions 3 cans of beef broth water Worcestershire sauce butter sargento cheese (Italian blend) 8 oz. bag (This cheese works the best.) French baguette 2 bay leaves dash of garlic powder dash of both salt and Read More …
Source: Olive Garden Restaurants 2 (16 ounce) cans garbanzo beans, drained 6 slices bacon, cooked, drained, and chopped 1/3 cup olive oil 3/4 cup diced onions 1 cup diced celery 1/4 teaspoon minced garlic 1 cup julienned carrots 1-1/2 cups Read More …