Free Recipes Archive
Following is a recipe from Shawn Joyce, chef at The Main Course restaurant in Wilmington, Delaware. Joyce prefers to serve the chowder the day after it is made, when the starch from the potatoes thickens the soup and flavors meld Read More …
These little pancakes/blinis are great topped with caviar…but in a pinch, smoked salmon is a great alternative. Feel free to use whatever topping you like. They can also be gluten-free, if you use the potato starch. Wonderful as an appetizer… Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425 F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Blueberries, canned 19 lb 2 oz 2-1/4 gal (3 No. 10 cn) Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425F Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Apples, canned, sliced 15 lb 3 oz 1-3/4 gal (2-1/4-No. 10 cn) Sugar, granulated Read More …
Yield: 100 Portions (13 pies) Each Portion: 1/8 pie Temperature: 425° F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, baked 13-2 crust Pineapple, canned, crushed 15 lb 5 oz 6-3/4 qt (2-1/4-No. 10 cn) Read More …
Yield: 100 portions (13 pies) Each Portion: 1/8 pie Temperature: 425 F Oven Pan Size: 9 inch pan Ingredients Weights Measure Pie shells, unbaked 13-2 crust Cherries, canned, red tart, pitted 19 lb 5 oz 2-1/4 gal (3 No. Read More …
Yield: 2-1/2 quarts Ingredients Weights Measure Pineapple, canned, crushed 5 lb 2 ounces 2-1/4 quarts (3/4 No. 10 can) Butter or margarine, melted 1-1/2 ounces 3 tablespoons Sugar, granulated 8-3/4 ounces 1-1/4 cups Starch, pregelatinized 3 ounces 2/3 cup Combine Read More …