Free Recipes Archive
Servings: 100 Portions (1-1/2 Gallons) Portions: 1/4 Cup Each 1-1/2 quart (2 lb 10 oz) sugar, granulated 1-1/8 cups (5 oz) cornstarch 1 teaspoon salt 1-1/2 gallon water 1 cup (8 oz) butter or margarine 2 tablespoon vanilla Combine sugar, Read More …
Servings: 100 Portions (3 Gallons) Portions: 1 Cup Each 1 3/4-5 lb can (8 lb 12 oz) Ice milk-milk shake mix, dehydrated, vanilla 14 quart water (40 – 60 degrees F.) Stir powder into water. Mix thoroughly with wire whip Read More …
Yield: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) Ingredients Weights Measure Icing Mix, vanilla, powdered 4 lb 4 oz 1-No. 10 cn Water, hot 1-1/2 cups Place icing mix in mixer bowl. Add hot water gradually, while mixing at Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water 1-No. 10 can (5 lb) vanilla dessert powder, instant Reconstitute milk and Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch steam Table Pan 5 3/4 cups (1 lb 10 oz) milk, nonfat, dry 7 1/2 quart water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Yield: 100 Portions (4-3/4 Gallons) Each Portion: 3/4 Cup (6 Ounces) Ingredients Weights Measure Yogurt mix, dehydrated, vanilla 10 lb 2-5 lb cn Water (40°F. to 60°F.) 2-1/2 gal Stir dehydrated mix into water. Mix thoroughly with wire whip Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 5-1/2 cups (1 lb 10 oz) milk, nonfat, dry 7 1/4 water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled Pour mixture into top hopper of mechanical freezer; start dasher motor; turn on refrigeration. Freeze to a temperature of 18 to 22 Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 quart (2 lb 4 oz) milk, nonfat, dry 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking Read More …
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 quart (2 lb 3 oz) milk, nonfat, dry 2-1/2 gallon water, cold (50 degrees F.) 1 1/4-No. 10 can (6 Read More …
Yield: 100 Portions (13 pies) Each Portion: 1/8 pie Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, baked 13-1 crust Milk, nonfat, dry 1 lb 3 oz 4-1/3 cups Water, warm 11 lb 5 oz 5-2/3 Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 1 3/4-5 lb can (8 lb 12 oz) Ice milk-milk shake mix, dehydrated, vanilla 8 3/4 quart water (40 – 60 degrees F.) Stir powder into water. Mix thoroughly with wire Read More …
Servings: 100 Portions (3 Gallons) Portions: 1 Cup Each 3 gallon milk shake mix, liquid, fresh, vanilla, chilled 1 gallon water, cold Stir milk shake mix into water. Mix thoroughly with wire whip or mechanical mixer. Cover container. Chill 4 Read More …
Yield: 2-3/4 cups Ingredients Weights Measure Sugar, powdered, sifted 1 lb 8 ounces 1-1/2 quarts Butter or margarine, softened 1-1/2 ounces 3 tablespoons Water, boiling 3/4 cup Vanilla 1-1/2 teaspoons Combine powdered sugar, butter or margarine, boiling water Read More …
Servings: 1-3/4 Quarts (filling for One 2-Layer Sheet Cake) 5-1/2 cups water 1-1/8 cups (5 oz) milk, nonfat, dry 1/2 cup (4 oz) sugar, granulated 1/2 teaspoon salt 9 tablespoon (3 oz) cornstarch 3/4 cup (6 oz) sugar, granulated 1/2 Read More …
Serving Size : 4 1/4 cup sugar 2 tablespoons cornstarch 2 cups milk 1/3 teaspoon salt 1-1/2 teaspoons vanilla extract 1 teaspoon cinnamon In a small saucepan, over medium heat, combine all ingredients and stir until thickened. Serving Ideas : Read More …
Source: Brigtsen’s – Chef Frank Brigtsen – New Orleans 12 egg yolks 1-1/2 cups champagne 2 cups granulated sugar 1 vanilla bean, split In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light Read More …
Source: Brigtsen’s – Chef Frank Brigtsen – New Orleans 12 egg yolks 1-1/2 cups champagne 2 cups granulated sugar 1 vanilla bean, split In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light Read More …
2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/4 cup sugar 2 eggs, slightly beaten 1 cup milk 8 tablespoons ( 1/2 cup) butter, melted 1 teaspoon vanilla extract Preheat the oven to 400 F. Grease muffin pans Read More …
2 cups sugar 4 eggs, beaten 4 cups all-purpose flour 1 tablespoon baking powder 2 cups milk 1/4 cups butter, melted 1 tablespoons vanilla extract Combine sugar and eggs in bowl; beat. Combine flour and baking powder in bowl. Alternate Read More …
1 cup cooked rice 3/4 cup granulated sugar 1/8 teaspoon salt 3 cups milk 2 large eggs, beaten 2 cups heavy cream 1 tablespoon vanilla extract Combine rice, sugar, salt, milk and eggs in large saucepan. Cook over low heat Read More …
This sweetened spread compliments a variety of breads. 1 (3-ounce) package cream cheese, softened 1 teaspoon vanilla extract 2 tablespoons powdered sugar Beat ingredients together just to combine and transfer to serving crock. Keep unused portion tightly covered, stored in Read More …
Serving Size : 4 1/4 cup sugar 2 tablespoons cornstarch 2 cups milk 1/3 teaspoon salt 1-1/2 teaspoons vanilla extract 1 teaspoon cinnamon In a small saucepan, over medium heat, combine all ingredients and stir until thickened. Serving Ideas : Read More …
Source: Brigtsen’s – Chef Frank Brigtsen – New Orleans 12 egg yolks 1-1/2 cups champagne 2 cups granulated sugar 1 vanilla bean, split In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until light Read More …
Source: Bistro Laurent, Paso Robles, California Serving size: 6 1 (10 ounce) package frozen raspberries in syrup, thawed 1 cup whole almonds (4.5 ounces), toasted 1-1/2 cups granulated sugar 7 large egg whites 1 cup all-purpose flour 1/4 cup orange Read More …
1 cup milk 3 tablespoons butter 1/4 cup honey 2-1/4 teaspoons active dry yeast 2-1/4 cups bread flour 1 teaspoon salt 1-1/2 teaspoons vanilla extract 2 eggs 1 egg yolk 3 tablespoons brown sugar 3/4 cup walnuts, chopped Scald the Read More …
1 large egg 1/3 cup vanilla yogurt 1 tablespoon butter or margarine 2 tablespoons dry milk 1 tablespoon Vanilla 1 tablespoon sugar 3/4 teaspoon salt 2 cups bread flour 3 tablespoons slivered almonds 1 teaspoon active dry yeast Follow your Read More …
1 cup corn oil 3/4 cup sugar 2 (3-1/2 ounce) packages instant vanilla pudding 6 eggs 4-1/2 cups flour 1/2 tablespoon baking soda 1-1/2 tablespoons baking powder 4 cups frozen strawberries, thawed (reserve juice) In mixer bowl combine sugar, corn Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water 1-No. 10 can (5 lb) vanilla dessert powder, instant 2-1/4 quart (1 Read More …
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Yield: 100 Portions (2 pans) Each Portion: 1 piece Temperature: 350° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Flour, wheat, general purpose, sifted 4 lb 9 oz 1-1/8 gal Salad oil 1 lb 13 Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 1 3/4-5 lb can (8 lb 12 oz) Ice milk-milk shake mix, dehydrated, vanilla 8 3/4 quart water (40 – 60 degrees F.) 1-3/4 quart (2-28 oz jars) maraschino cherries, finely Read More …
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled 1-3/4 quart (2-28 oz jars) maraschino cherries, finely chopped, drain well Add cherries. Stir to disperse all lumps. Pour mixture into top Read More …
Servings: 100 Portions (13 Pies) Portions: 1/8 Pie Each Pan Size: 9-inch Pie Pan 13-1 crust pie shells, baked 6 3/4 cups (1 lb 14 oz) milk, nonfat, dry 8 1/4 quart water, cold (50 degrees F.) 2/3-No. 10 can Read More …
You can serve this simple dessert in martini or wine-glasses for an upscale holiday touch. Orange juice is an acceptable substitute for Grand Marnier, but the liqueur is what makes this an elegant dessert. 3 tablespoons sugar 1/4 cup white Read More …