Free Recipes Archive
Source: Falafel Hut, Knoxville, Tennessee 1 cup rice 1 large onion, diced 2 bunches fresh parsley, chopped 6 tomatoes, diced 1/2 cup olive oil 1 tablespoon salt 1/2 tablespoon ground black pepper 1/2 tablespoon allspice 1/2 teaspoon crushed red pepper, Read More …
4 artichokes juice of 2 lemons 1 large onion, thinly sliced 160 ml olive oil 4 carrots, sliced 6 teaspoons dill 350 ml water 250 gr. potatoes, peeled and sliced salt and pepper Prepare the artichokes. Heat the olive oil Read More …
1-1/2 lb Dry navy beans 1 lb Smoked ham or ham hocks * 1/2 cup Onion, chopped 1/2 cup (packed) brown sugar 1/2 cup Maple syrup 1 teaspoon Salt 1 teaspoon Dry mustard * or 1/2 lb salt pork, cubed Read More …
1/2 teaspoon flavored oil (try sesame or chili oil) 2 green onions, finely chopped 3/4 cup vegetable broth 1-2 drops liquid smoke 3/4 pound greens, rinsed and coarsely chopped 2 teaspoons turkey bacon bits 1 to 2 drops hot red Read More …
Serves: 24 1 1/2 lbs. haricot vert, trimmed, blanched, shocked 3 lbs. new red potatoes, quartered, blanched, shocked 6 cups cherry tomatoes, halved 3/4 lb. red pepper, diced 3/4 lb. zucchini, diced 8 1/2 cups sherry or plain vinaigrette, prepared Read More …
Serves: 24 (4 oz. each) 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained 20 oz. (3 1/2 cups) frozen corn kernels, thawed 2 cups green onions, chopped 12 oz. (4 cups) cornflake crumbs, amount Read More …
16 pounds brown rice 4 gallons water or vegetable stock 1-1/3 cup chili powder 1-1/3 cup soy sauce 2/3 cup granulated garlic 1/4 cup ground cumin 2 tablespoons salt Preheat oven to 350º F. Divide rice evenly among four #400 Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Pieces plus 1/3 Cup Gravy Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 50 lb. chicken, broiler-fryer, cut-up, thawed 3 quart (3 lb) flour, wheat, general purpose, sifted Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Pieces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. Oven; 325 degrees F. Oven 50 lb. country -style ribs 6 tablespoon (4 oz) salt 1 tablespoon pepper, black variable Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Pieces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. Oven; 325 degrees F. Oven 50 lb. country-style ribs 3 3/4 quart (5 lb) onions, dry, finely chopped 9 tablespoon Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Slices (4-1/2 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 40 lb beef, pot roast, thawed 1/3 cup (2 oz) onion soup, dehydrated 5 3/4 quart (12 lb Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 15 lb 8 oz (2 1/3-No. 10 can or 16-303 can) kidney beans, canned 3 lb beef, ground 5 cups (1 lb) bacon, chopped 2 quart (4 lb 4 oz or 2/3-No. 10 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 3 3/4 quart (6 lb) beans, pinto, dry 3 3/4 gallon water 3-1/2 tablespoon (2-1/4 oz) salt 5 tablespoon (1-1/4 oz) pepper, black 3 lb beef, ground 5 cups (1 lb) bacon, chopped Read More …
Servings: YIELD 100 Portions Portions: 1/2 Cup Each 4-1/2 cups (1 lb 8 oz) onions, dry, chopped 7 1/2 cups (2 lb 8 oz) peppers, sweet, fresh, chopped 2 tablespoon (6 cloves) garlic, dry, minced 1 cup salad oil 3-1/4 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 15 lb 8 oz (2 1/3-No. 10 can or 16-303 can) pinto beans, canned 3 lb beef, ground 5 cups (1 lb) bacon, chopped 2 quart (4 lb 4 oz or 2/3-No. 10 Read More …
Servings: 100 Portions (2 Pans) Portions: 1/2 Cup Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 1-1/2 quart (2 lb) peppers, sweet, fresh, finely chopped 1 cup (8 oz) butter or margarine, melted 1 1/3 cups Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Pan Size: 18 by 24-inch Roasting Pan Temperature: 325 degrees F. Oven 1-1/2 cups (12 oz) butter or margarine, melted 4 quart (1-1/2 lb) crackers, soda, coarsely crumbled 1 tablespoon pepper, black Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 1-1/4 gallon (8 lb) beans, lima, dry 5 gallon water, cold 6 tablespoon (4 oz) salt to cover (variable) water, hot 5-1/4 cups (1 lb 12 oz) bacon, raw, chopped 3 cups (1 Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 2 gallon water, boiling 15 lb. pork hocks, frozen 20 lb collards or kale, fresh 4-1/2 tablespoon (3 oz) salt 1-1/2 teaspoon pepper, black Add hocks to water; cover and simmer 1-1/2 hours. Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 2 gallon water, boiling 1-1/2 quart (2 lb) bacon, chopped 20 lb greens, frozen 4-1/2 tablespoon (3 oz) salt 1-1/2 teaspoon pepper, black Add bacon to water; cover and simmer 30 minutes. Add Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 2 gallon water, boiling 1-1/2 quart (2 lb) bacon, chopped 20 lb collards or kale, fresh 4-1/2 tablespoon (3 oz) salt 1-1/2 teaspoon pepper, black Add bacon to water; cover and simmer 30 Read More …
Servings: 100 Portions Portions: 1/3 Cup 26 each (12 lb) tomatoes, fresh, ripe, washed 3 cups (1 lb) onions, sweet, Spanish, chopped 4-1/2 cups (1-1/2 lb) peppers sweet, chopped 1-1/2 quart (2 lb) celery, chopped 3 tablespoon (2 oz) salt Read More …
Servings: 100 Portions Portions: 1 Cup Each 6 lb. lettuce, fresh, trimmed 1-3/4 quart (1 lb) cabbage, fresh, shredded 2 quart (2 lb) peppers, sweet, fresh, diced 1/2-inch 3 quart (3 lb) celery, fresh, diced 1/4-inch 1-1/2 quart (2 lb) Read More …
Servings: 100 Portions Portions: 2 Tablespoons Each 3 quart (6 lb) avocados, ripe, mashed 7 to 8 each (3 lb) tomatoes, fresh, mashed 3/4 cup (6 oz) onions, dry, minced 1 tablespoon (3 cloves) garlic, fresh, minced 1 tablespoon chili Read More …
Servings: 100 Portions Portions: 1/3 Cup 30 each (15 lb) tomatoes, fresh, ripe, washed 3 cups (1 lb) onions, sweet, Spanish, chopped 2 cups (4 oz) parsley, chopped 3 tablespoon (2 oz) salt 2 teaspoon pepper, black 1 quart (2 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 variable (24 lb) squash, fresh, summer, unpeeled, sliced or diced 1/2 quart water, boiling 1 quart (1 lb 5 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 2-1/4 gallon (20 lb 10 oz or 21-No. 303 can) pinto beans, canned 5 gallon water, cold 6 tablespoon 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 2-1/4 gallon (20 lb 10 oz or 3-No. 10 can) kidney beans, canned 5 gallon water, cold 6 tablespoon 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 8 lb. beans, kidney, lima or white, dry 5 gallon water, cold 6 tablespoon salt to cover (variable) water, Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 16 lb. beans, green or wax, frozen 4 tablespoon salt to cover (variable) water, boiling 50 slices (2 lb 8 oz) bacon, sliced Add beans; cover with water. Add 4 tablespoon salt. Bring Read More …
Servings: 100 Portions (3 Pans) Portions: 2 Pieces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. Oven; 325 degrees F. Oven 50 lb. country-style ribs 2-1/4 quart water, hot 3 3/4 cups (2 lb 4 oz Read More …
Servings: 100 Portions (2 Pans) Portions: 2/3 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 375 degrees F. Oven 1 1/3 cups (6-1/2 oz) milk, nonfat, dry 7 1/4 cups water, warm 22 lb 8 oz (20-No. 3 Read More …
Servings: 100 Portions Portions: 1 Sandwich Each 100 rolls (25 lb) French rolls (4 oz each) 300 slices (18 lb or 3 varieties 6 lb each) cold meat, thinly sliced (See Note 2) 200 slices (12 lb) Provolone cheese, thinly Read More …
Servings: 100 Portions (2 Pans) Portions: 2 Pieces Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 400 degrees F. Oven; 325 degrees F. Oven 50 lb. country-style ribs 9 tablespoons (6 ounces) salt 2 tablespoons pepper, black 2-1/2 tablespoons Read More …
8 leeks, white & pale green parts only, halved 2 large onions, sliced & separated into rings 125 ml olive oil 1/2 cup 1 large tomato, peeled, seeded & chopped salt & pepper to taste 250 ml chicken stock 1 Read More …
4-1/2 pounds fresh spinach 3 tablespoons olive oil 1 clove garlic, chopped 6 anchovy fillets, chopped 2 ounces pine nuts 1/4 cup raisins Salt and freshly cracked pepper to taste optional as needed Wash, steam, drain and chop the spinach. Read More …
250 g fine egg noodles 8 oz 1 garlic clove, peeled 500 g fresh asparagus, sliced 1 lb 15 ml vegetable oil 1 tbsp 1/2 green pepper, cut in strips 1/2 1/2 red pepper, cut in strips 1/2 250 ml Read More …
2 cups dried Black Eye Peas 1 Medium onion 4 – 6 medium cloves of garlic 1 lbs of regular bacon 4 hot peppers (your choice Jalapeño or Reds work good) 1/2 teaspoon of the following dry herbs Chilli powder Read More …
24 ounce firm tofu 2 tablespoon vegetable oil 1/2 teaspoon salt 1 small onion, thinly sliced 6 medium mushrooms, sliced 1 small carrot, julienned 2 medium green bell peppers, thinly sliced 1 tablespoon sake or white wine 1-1/2 tablespoon soy Read More …
1 large bunch (about 3 lbs) collards 1 smoked ham hock 1 onion, chopped 2 teaspoon minced fresh garlic 3 teaspoon cider vinegar 3 teaspoon dark corn syrup 1 teaspoon salt 1/2 teaspoon each: black pepper, red pepper, and white Read More …
1 green pepper, cut in 1 inch chunks 1 large onion, cut in 1 inch chunks 2 ripe tomatoes, cut in 1 inch chunks, or 1 can chopped tomatoes 1 tablespoon oil 2 teaspoons Chinese curry powder 1 teaspoon garam Read More …
Source: Amy Ruth’s Home-Style Southern Cuisine, New York, NY 2 cups corn kernels (fresh, canned* or thawed frozen) 2 eggs 2 tablespoons granulated sugar 1 tablespoon all-purpose flour 1/2 teaspoon salt 1 cup milk 1/2 teaspoon nutmeg 4 teaspoons melted Read More …
Source: Falafel Hut, Knoxville, Tennessee 1 cup rice 1 large onion, diced 2 bunches fresh parsley, chopped 6 tomatoes, diced 1/2 cup olive oil 1 tablespoon salt 1/2 tablespoon ground black pepper 1/2 tablespoon allspice 1/2 teaspoon crushed red pepper, Read More …
4 artichokes juice of 2 lemons 1 large onion, thinly sliced 160 ml olive oil 4 carrots, sliced 6 teaspoons dill 350 ml water 250 gr. potatoes, peeled and sliced salt and pepper Prepare the artichokes. Heat the olive oil Read More …
1-1/2 lb Dry navy beans 1 lb Smoked ham or ham hocks * 1/2 cup Onion, chopped 1/2 cup (packed) brown sugar 1/2 cup Maple syrup 1 teaspoon Salt 1 teaspoon Dry mustard * or 1/2 lb salt pork, cubed Read More …
1/2 teaspoon flavored oil (try sesame or chili oil) 2 green onions, finely chopped 3/4 cup vegetable broth 1-2 drops liquid smoke 3/4 pound greens, rinsed and coarsely chopped 2 teaspoons turkey bacon bits 1 to 2 drops hot red Read More …
Yield: Makes about 24 drummettes. 2-1/2 pounds chicken wings 2 tablespoons olive oil 3 cloves garlic, crushed 1/4 teaspoon oregano 1 teaspoon parsley flakes 1/4 cup grated Parmigiano cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup balsamic vinegar Radicchio Read More …
2 pounds chicken wings (about 10) 2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt 1 tablespoon vegetable oil 1 teaspoon dried hot red pepper flakes 1/3 cup light corn syrup 1/2 cup distilled white vinegar Read More …
Source: Chef Jonathon of Bernie’s Grill in Chelsea. 2 pounds chicken wings 1 cup flour 2 cups frying oil 1 quart hot sauce 1/2 cup white vinegar 1/2 pound margarine Heat oil to about 350 degrees F on medium heat. Read More …
12 Chicken wings (about 2 lbs) 1/2 cup All purpose flour 2 tablespoons Butter or margarine 1/4 cup Sliced green onions 1 medium Clove garlic, finely Chopped 1 cup (8 ounces) French Dressing such as WISHBONE Sweet N’ Spicy 1 Read More …