Chapter 11: Dinner Main Dishes
Chapter 11: Dinner Main Dishes
Pot Pies
Note: The following two recipes describe two different styles of pot pies. You may prepare the beef pot pie in the style described in the chicken pot pie recipe and vice versa.
Beef Pot Pie
Serving size: 1 cup
Ingredients
30 pounds lean raw beef, diced
3 1/2 pounds (2 quarts 2 cups) fresh onions, chopped
25 1/8 pounds (3 gallons) water
12 1/3 pounds (1 gallon 1 3/4 quarts) canned tomato juice
1 7/8 ounces (3 tablespoons) salt
1/2 ounce (2 tablespoons) ground black pepper
6 pounds (1 gallon 1 1/3 quarts) fresh sliced carrots
9 pounds (1 gallon 2 5/8 quarts) fresh potatoes, chopped
11 ounces (2 quarts 2 cups) general-purpose wheat flour
2 1/8 pounds (1 quart) water
100 baking powder biscuits (see Chapter 5 for recipe)
Directions
1. Cook beef and onions in a steam-jacketed kettle about five minutes.
2. Add water, tomato juice, salt, and pepper to meat. Bring to a boil, reduce heat, cover, and simmer one hour 15 minutes.
3. Add carrots. Cover and simmer for ten minutes.
4. Add potatoes. Cover and simmer 20 minutes or until vegetables are tender.
5. Combine flour and water, add to meat and vegetable mixture while stirring, and simmer for five minutes or until thickened, stirring constantly.
6. Place 7 quarts mixture in each steam table pan.
7. Prepare baking powder biscuits (see Chapter 5 for recipe)
8. Place 25 biscuits on top of hot mixture in each pan.
9. Using a convection oven, bake at 400 degrees (425 degrees in a conventional oven) for ten to 15 minutes or until biscuits are lightly browned.
Freezing Instructions
The two basic components of this recipe should be frozen separately. Freeze the beef filling in airtight containers. Freeze the biscuits as per the freezing instructions for biscuits in Chapter 5. To reheat, allow biscuits to thaw overnight at room temperature. Thaw filling in microwave for two to three minutes. After components are thawed, proceed with recipe from Step 9 allowing for size of servings.
Chicken Pot Pie
Serving size: 1 cup
Ingredients
1/8 ounce (1/8 teaspoon) nonstick cooking spray
2 pounds (1 quart 1 5/8 cups) fresh onions, chopped
1/4 ounce (1 tablespoon) ground black pepper
1/8 ounce (1 tablespoon) ground thyme
1/3 ounce (9 leaves) whole bay leaf, dried
2 gallons chicken broth
8 pounds (1 gallon 1 7/8 quarts) fresh potatoes, peeled and cubed
8 pounds (1 gallon 3 1/8 quarts) fresh carrots, chopped
2 pounds (1 quart 3 1/2 cups) fresh celery, chopped
4 1/8 pounds (2 quarts) cold water
2 1/3 pounds (2 quarts 1/2 cup) general-purpose wheat flour
18 pounds cooked chicken, diced
5 3/4 pounds (1 gallon 1/2 quart) green peas, frozen
3 1/3 pounds (3 quarts) general-purpose wheat flour (this is in addition to the flour previously listed)
2 1/3 ounces (1/4 cup 1 2/3 tablespoon) granulated sugar
2 3/8 ounces (1/4 cup 1 1/3 tablespoon) baking powder
5/8 ounces (1 tablespoon) salt
4 7/8 pounds (2 quarts 1 3/8 cups) warm water
4 3/4 ounces (2 cups) nonfat dry milk
2 1/8 pounds (1 quart) egg whites
4 ounces (1/2 cup) melted margarine
Directions
1. Lightly spray steam-jacketed kettle or stockpot with nonstick spray. Add onions, pepper, thyme, and bay leaves. Stir, and cook five minutes until onions are tender.
2. Add broth, potatoes, carrots, and celery. Bring to a boil. Cover, reduce heat, simmer 15 minutes or until potatoes are almost tender. Remove bay leaves.
3. Blend flour and cold water together, and stir to make a thick sauce. Add thick sauce to vegetable mixture stirring constantly. Bring to boil. Cover, reduce heat, and simmer eight to ten minutes or until thickened, stirring frequently to prevent sticking.
4. Fold in chicken and peas, and bring to a boil. Cover, reduce heat, and simmer five to ten minutes.
5. Pour 1 1/3 gallons of mixture into each ungreased pan.
6. For batter topping, sift together flour, sugar, baking powder, and salt into mixer bowl.
7. Reconstitute milk in warm water. Combine milk, egg whites, and margarine or butter. Add to dry ingredients and mix at low speed until dry ingredients are moistened, which should take about 30 seconds. Do not overmix.
8. Pour 3 1/4 cups of batter evenly over top of chicken mixture in each pan.
9. Using a convection oven, bake 20 to 25 minutes at 400 degrees or until lightly browned on low fan, open vent. If using a standard oven, bake at 425 degrees.
10. Internal temperature must reach 165 degrees or higher for 15 seconds.
11. Cut three rows of six pieces each.
Notes
In Step 3, 8 pounds 8 ounces drained, sliced carrots or 8 pounds frozen carrots may be used per 100 portions. Add carrots to sauce in Step 5.
In Step 9, batter will be very thin. Do not add additional flour. If prepared in advance, refrigerate at 41 degrees or lower until ready to use.
Freezing Instructions
Freeze individual portions in airtight containers. To reheat, bake for 20 to 30 minutes, covered, in a 350 degree oven. You may also microwave, covered, for five minutes.
Braised Beef and Noodles
Serving size: 1 1/4 cups
Ingredients
30 pounds lean raw beef, diced
14 5/8 pounds (1 gallon 3 quarts) water
4 pounds (1 gallon) fresh onions, sliced
2 1/8 pounds (1 quart) ketchup
2/3 ounce (3 tablespoons) ground black pepper
1/2 ounce (3 tablespoons) ground thyme
3/8 ounce (1 tablespoon) garlic powder
1/4 ounce (6 leaves) whole bay leaf, dried
3 3/8 ounces (1/4 cup 1 2/3 tablespoon) salt
3 1/2 pounds (2 gallons 2 1/2 quarts) egg noodles
58 1/2 pounds (7 gallons) boiling water
1 1/2 ounces (2 1/3 tablespoons) salt
1 1/2 pounds (1 quart 1 1/2 cups) general-purpose wheat flour
3 1/8 pounds (1 quart 2 cups) cold water
Directions
1. Place beef, water, onions, ketchup, pepper, thyme, garlic powder, bay leaves, and salt in steam-jacketed kettle or stockpot. Bring to a boil, reduce heat, cover, and simmer about two hours or until tender. Skim off excess fat, and remove bay leaves.
2. Add noodles to boiling salted water, return to a boil, and cook eight to ten minutes or until tender. Drain thoroughly.
3. Combine flour and water to make smooth mixture, and stir into beef mixture. Blend well, and return to boil. Reduce heat, and cook ten minutes or until thickened.
4. Internal temperature must reach 145 degrees or higher for 15 seconds.
5. Add cooked noodles to beef mixture, and stir well.
Freezing Instructions
Freeze in airtight containers. You may freeze with the noodles, though it is suggested that the noodles be prepared separately just prior to serving. Reheat beef in microwave or on stovetop.
Mexican Pepper Steak
Serving size: 3/4 cup
Ingredients
7 2/3 ounces (1 cup) salad oil
7/8 ounce (1/4 cup 1/3 tablespoon) ground cumin
25 pounds beef strips
8 pounds (1 gallon 2 1/8 quarts) fresh green peppers, julienned
8 pounds fresh onions, diced
8 5/8 pounds (1 gallon) salsa sauce
Directions
1. Combine oil and cumin. Mix well. Add fajita strips, and mix so that all strips are coated.
2. Cook fajita strips on a 400 degree griddle on medium high for five minutes, turning frequently.
3. Bring the internal temperature to reach 145 degrees for 15 seconds.
4. Divide fajita strips evenly between two steam table pans. Do not scrape griddle.
5. Add peppers and diced onions to griddle, and cook about five minutes or until onions are tender. Divide peppers and onions equally between the pans of beef. Mix well.
6. Heat salsa. Add 2 quarts heated salsa to each pan. Mix well.
Freezing Instructions
Freeze the cooked beef and vegetables in airtight containers. Reheat on a lightly oiled medium heat griddle or frying pan.
The salsa should be frozen or canned separately. See instructions for doing this in Chapter 2. Reheat salsa in covered microwavable dish or on stovetop.
Meatloaf
Serving size: 6 oz.
Ingredients
30 pounds raw ground beef
3 3/4 pounds (1 gallon) breadcrumbs
3 3/4 ounces (1/4 cup 2 1/3 tablespoon) salt
1/4 ounce (1 tablespoon) ground black pepper
1/3 ounce (1 tablespoon) garlic powder
2 3/8 ounces (1 cup) nonfat dry milk
2 7/8 pounds (1 quart 1 1/2 cups) water
1 pound (3 3/4 cups) fresh celery, chopped
1 pound (2 7/8 cups) fresh chopped onions
1 pound (3 cups) fresh green peppers, chopped
2 3/8 pounds (1 quart 1/2 cup) whole fresh eggs
3 1/8 pounds (1 quart 1 3/4 cups) canned tomato juice
Directions
1. Combine beef with breadcrumbs, salt, pepper, and garlic. Mix until well blended.
2. Reconstitute milk.
3. Add milk, celery, onions, sweet peppers, eggs, and tomato juice. Mix lightly but thoroughly. Do not overmix.
4. Place 11 pounds 6 ounces meat mixture into each steam table pan and divide into two loaves per pan.
5. Using a convection oven, bake one hour 15 minutes at 300 degrees. Bake at 325 degrees in a conventional oven.
6. Internal temperature must reach 155 degrees or higher for 15 seconds.
7. Skim off excess fat and liquid during cooking.
8. Let stand 20 minutes before slicing. Cut 13 slices per loaf.
Freezing Instructions
Meatloaf can be frozen after Step 4, before cooking. To bake a frozen loaf, proceed from Step 5 but bake oen and a half to two times longer. Check for doneness with a meat thermometer. The temperature should reach 155 degrees.
Whole meat loaves can also be frozen after Step 7. Allow to cool to room temperature, wrap in foil, place in a freezer bag, and store in the freezer up to six months. Allow meatloaf to thaw overnight in refrigerator. Reheat to 155 degrees in an oven preheated to 350 degrees (about one and a half hours).
Enchiladas
Serving size: 2 enchiladas
Ingredients
1 1/4 pounds (1 quart 1/2 cup) general-purpose wheat flour
1 pound (2 1/4 cups) shortening
2 1/4 pounds (3 7/8 cups) canned tomato paste
4 1/2 ounces (1 cup) ground dark chili powder
1 ounce (1/4 cup 2/3 tablespoon) ground cumin
2 quarts 1 1/4 cup beef broth
Less than 1/16 ounce (1/8 teaspoon) ground black pepper
18 pounds raw ground beef
2 1/2 pounds (1 quart 3 1/8 cups) fresh onions, chopped
4 1/4 ounces (1 cup) dark ground chili powder
1 7/8 ounces (3 tablespoons) salt
1/2 ounce (2 2/3 tablespoons) ground red pepper
1/3 ounce (1 tablespoon) garlic powder
11 1/2 pounds (200 count) 6-inch corn tortillas
4 pounds (1 gallon) cheddar cheese, shredded
1 7/8 pounds (1 quart 1 3/8 cups) fresh onion, chopped
Directions
1. Blend together melted shortening or salad oil and sifted general-purpose flour until smooth to make a roux. Cook at low heat two minutes. Add canned tomato paste, chili powder, and ground cumin, and blend well.
2. Prepare beef broth following package directions. Add stock to roux, stirring constantly. Bring to a boil, reduce heat, and simmer for ten minutes or until thickened, stirring constantly. Add pepper, and stir to blend.
3. Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
4. Add 2 quarts gravy, onions, chili powder, salt, red pepper, and garlic powder to beef. Blend well.
5. Hold at 140 degrees or higher for use in Step 8.
6. Spread 2 cups gravy in each pan.
7. Wrap tortillas in foil, and place in 150 degree oven or in a warmer for 15 minutes or until warm and pliable.
8. Place 3 tablespoons meat filling in center of each tortilla. Roll tightly around filling, and place seam side down in pan, 50 per pan.
9. Pour 1 1/4 quarts gravy evenly over enchiladas in each pan.
10. Using a convection oven, bake 18 to 20 minutes in 325 degree oven or until thoroughly heated. If using a standard oven, bake at 350 degrees.
11. Internal temperature must reach 155 degrees or higher for 15 seconds. Remove from oven.
12. Sprinkle 1 quart cheese and 1 1/3 cups onions over enchiladas in each pan.
13. Heat in oven three minutes to melt cheese.
Freezing Instructions
Wrap individual portions in wax paper, and place wrapped portions in freezer bags. Freeze. Reheat in microwave directly from freezer. Remove from freezer bag and wax paper. Place in covered microwave dish, and microwave for about five minutes. May also be reheated in oven preheated to 350 degrees and baked for about 20 minutes.
Lasagna
Serving size: 9.5 oz
Ingredients
12 pounds raw ground beef
5 pounds (2 quarts 1 cup) canned diced tomatoes, drained
7 3/4 pounds (3 quarts 1 1/2 cups) canned tomato paste
5 1/4 pounds (2 quarts 2 cups) water
4 1/4 pounds (3 quarts) fresh onions, chopped
5 1/4 ounces (3/4 cup) granulated sugar
1 7/8 ounces (3 tablespoons) salt
7/8 ounce (1/4 cup 1 2/3 tablespoons) whole sweet basil, crushed
5/8 ounce (2 tablespoons) garlic powder
7/8 ounce (1/4 cup 1 2/3 tablespoon) crushed oregano
1/3 ounce (2 tablespoons) ground thyme
1/4 ounce (1 tablespoon) ground black pepper
Less than 1/16 ounce (1/8 teaspoon) ground red pepper
3 5/8 pounds (1 quart 2 3/4 cups) whole fresh eggs
11 pounds (1 gallon 1 1/2 quarts) low-fat cottage cheese
3 3/4 pounds (3 quarts 3 cups) part skim mozzarella cheese, shredded
14 1/8 ounces (1 quart) Parmesan cheese, grated
1/4 ounce (1/4 cup 2 1/3 tablespoons) dehydrated flaked parsley
6 pounds (1 gallon 2 1/2 quarts) no-cook lasagna noodles
5 1/4 ounces (1 1/2 cups) grated Parmesan cheese
Directions
1. Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2. Add tomatoes, tomato paste, water, onions, sugar, salt, basil, garlic powder, oregano, thyme, black pepper, and red pepper. Blend well, and simmer for one hour.
3. Combine eggs, cheeses, and parsley. Mix well, place in pans, and cover.
4. Arrange in layers in each pan. During panning, remove small amounts of filling from your fridge at a time. Ensure entire panning procedure does not exceed four hours total time between temperatures of 40 and 140 degrees. Preparing progressively, and cooking the product immediately will ensure food safety. Layer the ingredients as follows:
5. Cover. Using a convection oven, bake at 300 degrees for 55 minutes on high fan, closed vent. (Bake at 325 degrees in a conventional oven). Uncover, and bake for five minutes.
6. Internal temperature must reach 155 degrees or higher for 15 seconds.
7. Let stand ten to 15 minutes before cutting to allow cheeses to firm. Cut four pieces in five rows.
Notes
Make sure to choose no-cook lasagna noodles. If you choose noodles that need to be pre-cooked, you may use the same amount and follow the package directions for cooking prior to panning your lasagna.
You may substitute the same amount of ricotta cheese for the cottage cheese.
Freezing Instructions
Wrap individual portions in wax paper. Place wrapped portions in freezer bags. Freeze. Reheat in microwave directly from freezer. Remove from freezer bag and wax paper. Place in covered microwave dish. Microwave for about five minutes. May also be reheated in oven preheated to 350 degrees and baked for about 20 minutes.
Spaghetti and Meatballs
Serving size: 3 meatballs, 3/4 cup sauce, 1 cup spaghetti
Ingredients
26 1/2 pounds (2 gallons 3 1/2 quarts) canned diced tomatoes, including liquids
9 1/4 pounds (1 gallon) tomato paste, canned
8 1/3 pounds (1 gallon) water
3 1/8 pounds (2 quarts 1 cup) fresh onions, chopped
7 ounces (1 cup) granulated sugar
2 1/2 ounces (1/4 cup 1/3 tablespoon) salt
1 ounce (3 1/3 tablespoons) garlic powder
5/8 ounce (1/4 cup 1/3 tablespoon) whole sweet basil, crushed
1/3 ounce (2 tablespoons) ground thyme
5/8 ounce (1/4 cup 1/3 tablespoon) crushed oregano
1/8 ounce (1/4 teaspoon) ground red pepper
3/8 ounce (12 leaves) whole bay leaf, dried
20 pounds raw ground beef
2 1/3 pounds (1 quart 2 5/8 cups) fresh onions, chopped
2 1/8 pounds (2 quarts 1 cup) breadcrumbs
12 7/8 ounces (1 1/2 cups) whole fresh eggs
3 ounces (1/4 cup 1 tablespoon) salt
1/4 ounce (1 tablespoon) ground black pepper
66 7/8 pounds (8 gallons) boiling water
2 1/2 ounces (1/4 cup 1/3 tablespoon) salt
12 pounds (3 gallons 1 quart) dry spaghetti noodle
Directions
1. Combine tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, red pepper, and bay leaves. Mix well.
2. Bring to a boil, reduce heat, and simmer one hour or until thickened, stirring occasionally. Remove bay leaves.
3. Combine beef, onions, breadcrumbs, eggs, salt, and pepper. Mix lightly but thoroughly.
4. Shape into 300 1 1/3 ounce balls. Place 100 balls on each pan.
5. Using a convection oven, bake ten to 12 minutes at 350 degrees on high fan, closed vent or until browned. Bake at 375 degrees in a conventional oven.
6. Internal temperature must reach 155 degrees or higher for 15 seconds. Discard fat. Remove to serving pan.
7. Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook about ten to 12 minutes or until tender, stirring occasionally. Do not overcook. Drain thoroughly.
Notes
You can preserve the component parts of this dish in a variety of ways. The sauce can be canned or frozen. See instructions for canning or freezing spaghetti sauce in the section on canning in the Appendix. Spaghetti sauce can also be frozen in an airtight container. Whether you can or freeze the sauce, it can be reheated in a covered microwave safe container or in a pan over a medium heat on the stovetop.
Meatballs can be frozen prior to cooking or after they are cooked. If you freeze them before cooking them, allow them to thaw overnight in the refrigerator before proceeding to Step 5 above. If you freeze the meatballs after you cook them, you can reheat them in a covered microwave bowl directly from the freezer, or you can put them in the sauce as you heat the sauce in the microwave or on the stovetop.
Cook the spaghetti fresh just prior to serving.
Beef Stew
Serving size: 1 1/4 cups
Ingredients
30 pounds raw lean beef, diced
16 3/4 pounds (2 gallons) water
6 5/8 pounds (3 quarts) canned diced tomatoes, drained
4 1/4 ounces (1/4 cup 3 tablespoons) salt
1/2 ounce (2 tablespoons) ground black pepper
5/8 ounce (2 tablespoons) garlic powder
1/4 ounce (1 tablespoon) ground thyme
1/8 ounce (4 leaves) whole bay leaf, dried
8 pounds (1 gallon 3 1/8 quarts) fresh sliced carrots
4 1/4 pounds (1 gallon) fresh celery, sliced
3 pounds (2 quarts 3 7/8 cups) fresh onions, quartered
10 1/3 pounds (1 gallon 3 1/2 quarts) fresh potatoes, chopped
1 1/4 pounds (1 quart 1/2 cup) general-purpose wheat flour
3 1/8 pounds (1 quart 2 cups) cold water
Directions
1. Place beef, water, tomatoes, salt, pepper, garlic, thyme, and bay leaves in steam-jacketed kettle or stockpot. Bring to a boil, reduce heat, and cover. Simmer one hour 40 minutes or until tender.
2. Add carrots to beef mixture. Cover, and simmer 15 minutes.
3. Add celery, onions, and potatoes, and stir. Cover, and simmer 20 minutes or until vegetables are tender.
4. Remove bay leaves. Combine flour and water. Add to stew while stirring. Cook for five minutes or until thickened.
5. Internal temperature must reach 145 degrees or higher for 15 seconds.
Notes
In Step 2, two No. 10 canned carrots, drained, or 8 pounds frozen carrots may be used per 100 servings.
Freezing Instructions
Freeze individual portions in airtight containers. Reheat in covered microwave dish directly from the freezer or in a saucepan over a medium heat on the stovetop.
Pork Adobo
Serving size: 5 ounces
Ingredients
32 pounds raw pork, cubed
1 pound (1 1/2 cups) soy sauce
2 1/8 pounds (1 quart) distilled vinegar
1/8 ounce (1/8 teaspoon) garlic powder
3/4 ounce (1/4 cup 1/3 tablespoon) ground ginger
1/8 ounce (4 leaves) fresh bay leaf
1/2 ounce (2 tablespoons) ground black pepper
11 1/4 ounces (2 1/2 cups) cornstarch
2 1/8 pounds (1 quart) cold water
3 pounds (2 quarts 3 7/8 cups) fresh onions, sliced
4 pounds (3 quarts 1/8 cup) fresh green peppers, thinly sliced
Directions
1. Place pork in steam-jacketed kettle or stockpot.
2. Combine soy sauce, vinegar, garlic, ginger, bay leaves, and pepper. Pour over pork, and mix well. Cover, bring to a boil, reduce heat, and simmer for 30 minutes. Skim off excess fat, and remove bay leaves.
3. Dissolve cornstarch in water, and stir into pork mixture. Bring to a boil, reduce heat, and cook five minutes or until thickened.
4. Add onions and peppers to pork mixture, cook until tender, about 20 minutes.
5. Internal temperature of pork must reach 145 degrees or higher for 15 seconds.
Freezing Instructions
Freeze individual portions in airtight containers. Reheat in covered microwave dish directly from the freezer or in a saucepan over a medium heat on the stovetop.
Glazed Ham Loaf
Serving size: 5 ounces
Ingredients
3 ounces (1 1/4 cups) dry nonfat milk
3 1/2 pounds (1 quart 2 5/8 cups) water
1 1/2 pounds (1 gallon 1 quart) white bread, sliced
1 1/3 pounds (3 3/4 cups) fresh onions, chopped
1 3/4 pounds (2 1/4 cups) whole fresh eggs
18 pounds (3 gallons 3/8 quart) ground cured ham
12 pounds raw ground pork
1/4 ounce (1 tablespoon) ground black pepper
10 7/8 ounces (2 1/8 cups) packed brown sugar
3 1/8 ounces (1/2 cup) dry mustard
12 1/2 ounces (1 1/2 cups) distilled vinegar
Directions
1. Reconstitute milk in mixer bowl.
2. Add bread, and mix to moisten. Let mixture stand for five minutes, and then mix until smooth.
3. Add onions, eggs, ham, pork, and pepper. Mix at medium speed until well blended.
4. Shape into eight 4-pound 14-ounce loaves. Place four loaves, crosswise, in each roasting pan.
5. Combine brown sugar, dry mustard, and vinegar. Blend well. Spoon 6 tablespoons mixture over each loaf.
6. Bake oen and a half hours at 350 degrees. (Bake at 375 degrees in a conventional oven.) Baste each loaf with brown sugar mixture at least twice during a cooking period.
7. Internal temperature must reach 145 degrees or higher for 15 seconds.
8. Remove excess liquid, and cool slightly. Cut 13 slices per loaf.
Freezing Instructions
Ham loaf can be frozen after Step 5, before cooking. To bake a frozen loaf, proceed from Step 6 but bake one a half to two times longer. Check for doneness with a meat thermometer. Temperature should reach 145 degrees.
Whole loaves can also be frozen after Step 7. Allow to cool to room temperature, wrap in foil, place in a freezer bag, and store in the freezer up to six months. Allow loaf to thaw overnight in refrigerator. Reheat each loaf to 145 degrees in an oven preheated to 350 degrees (this should take about one and a half hours).
Chalupa
Serving size: 1 cup
Ingredients
8 1/2 pounds (1 gallon 1 quart) dry pinto beans
25 1/8 pounds (3 gallons) cold water
32 pounds raw pork cubes
41 3/4 pounds (5 gallons) water
1 3/4 pounds (1 quart 1 cup) fresh onions, chopped
1/2 ounce (1 tablespoon) garlic powder
3 3/4 ounce (1/4 cup 2 1/3 tablespoon) salt
5 1/4 ounces (1 1/4 cups) ground dark chili powder
2 1/4 ounces (1/2 cup 2 2/3 tablespoons) ground cumin
3 3/4 ounces (1 1/2 cups) crushed oregano
2 2/3 ounces (1/2 cup 1 tablespoon) canned jalapeno peppers, chopped
Directions
1. Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly.
2. Cover with water, bring to a boil, boil two minutes, and turn off heat.
3. Cover, and let the beans soak for one hour. Drain beans.
4. Combine pork, water, onions, garlic, salt, chili powder, cumin, oregano, and jalapeno peppers with beans in steam-jacketed kettle or stockpot. Simmer one and a half to two hours or until beans are tender. Do not cover. Stir occasionally.
5. Internal temperature must reach 145 degrees or higher for 15 seconds.
6. Hold at 140 degrees or higher for service.
Notes
Chalupas can be served with shredded lettuce, chopped onions, chopped tomatoes, or sour cream.
Freezing Instructions
Freeze individual portions in airtight containers. Reheat in covered microwave dish directly from the freezer for five minutes or in a saucepan over a medium heat on the stovetop.
White Bean Chicken Chili
Serving size: 1 1/2 cups
Ingredients
33 1/8 pounds (3 gallon 2 2/3 quarts) canned cannellini beans, drained
1 1/2 ounces (3 tablespoons) nonstick cooking spray
6 pounds (1 gallon 1/4 quart) fresh onions, chopped
4 7/8 pounds (3 quarts 2 7/8 cups) fresh green peppers, chopped
4 7/8 pounds (3 quarts 2 7/8 cups) fresh red peppers, chopped
4 5/8 ounces (1 3/8 cups) chili seasoning
19 pounds (2 gallons 1 quart) chicken stock
18 pounds cooked chicken, diced
10 1/3 pounds (1 gallon 1/2 quart) canned diced tomatoes, including liquids
1 1/4 ounces (1/2 cup) crushed oregano
1 pound (3 5/8 cups) general-purpose wheat flour
2 1/8 pounds (1 quart) cold water
Directions
1. Rinse cannellini beans in cold water, and drain well. Set aside for use in Step 3.
2. Stir-cook (stir as you cook) onions and peppers in a lightly sprayed steam-jacketed kettle or stockpot for eight to ten minutes or until tender, stirring constantly. Add the chili seasoning. Stir-cook for one minute to release the volatile oils.
3. Add the cannellini beans, chicken broth, chicken, tomatoes, and oregano to cooked onion and pepper mixture. Bring to a boil. Cover, and reduce heat. Allow the mixture to simmer 15 minutes.
4. Blend flour and cold water together, and stir to make a smooth slurry. Add slurry to white bean chicken chili, stirring constantly. Bring to a boil. Cover, reduce heat, and simmer for ten minutes or until thickened, stirring frequently to prevent sticking.
5. Internal temperature must reach 165 degrees or higher for 15 seconds.
6. Pour 3 gallons white bean chicken chili into each ungreased pan.
Freezing Instructions
Freeze individual portions in airtight containers. Reheat in covered microwave dish directly from the freezer or in a saucepan over a medium heat on the stovetop.
Hunter Style Turkey Stew
Serving size: 1 1/2 cups
Ingredient
25 pounds cooked turkey breast, diced
1 1/4 ounces (2 tablespoons) salt
1/2 ounce (2 tablespoons) ground black pepper
1 1/4 ounces (1/4 cup 1/3 tablespoon) garlic powder
1 3/8 pounds (1 quart 1 cup) general-purpose wheat flour
11 1/2 ounces (1 1/2 cups) salad oil
2 pounds (1 quart 3 1/2 cups) fresh celery, diced
4 pounds fresh onions, diced
2 gallons beef broth
4 1/4 pounds (2 quarts) canned vegetable juice
8 pounds fresh potatoes, chopped
2 1/2 pounds (1 quart 3 7/8 cups) frozen peas
2 1/2 pounds (2 quarts 7/8 cups) fresh carrots, sliced
Directions
1. Season diced turkey with salt, pepper, and granulated garlic powder. Flour the stew meat well.
2. Add oil to a steam-jacketed kettle, and heat for two minutes.
3. Brown turkey in oil. Once meat is well browned, add celery and onions. Cook for ten minutes, or until onions are transparent. Internal temperature must reach 140 degrees or higher for 15 seconds.
4. Prepare broth according to manufacturer’s instructions. Add broth and vegetable juice to stew. Add bay leaves, and allow the mixture to simmer for five minutes.
5. Add potatoes, and cook another 20 minutes or until potatoes are done.
6. Add frozen vegetables and diced tomatoes, and simmer five minutes more.
7. Serve with rice on the side or over rice.
Freezing Instructions
Freeze individual portions in airtight containers. Reheat in covered microwave dish directly from the freezer for five minutes or in a saucepan over a medium heat on the stovetop.
Stuffed Green Peppers
Serving size: 1/2 pepper
Ingredients
1 gallon 2 1/2 quarts marinara sauce
17 1/4 pounds (3 gallons 1 1/8 quarts) fresh green peppers
8 1/3 pounds (1 gallon) boiling water
1 gallon 2 quarts steamed rice
24 pounds lean ground turkey
2 7/8 pounds (2 quarts 1/4 cup) fresh onions, chopped
5 1/8 ounces (1/2 cup) salt
1/8 ounce (1/3 teaspoon) ground black pepper
12 2/3 ounces (1 1/2 cups) Worcestershire sauce
2 1/8 pounds (1 quart) water
Directions
1. Prepare Marinara Sauce (see Chapter 9 for recipe).
2. Cut each pepper in half lengthwise, and remove core.
3. Place peppers in boiling water. Return to a boil, and cook for one minute. Drain the peppers well, and set aside for use in Step 6.
4. Prepare rice according to recipe below.
5. Combine cooked rice, ground turkey, onions, salt, pepper, Worcestershire sauce, and water with 2 quarts marinara sauce. Do not overmix.
6. Fill each pepper with 3/4 cup turkey mixture. Place filled peppers in roasting pans.
7. Pour 1 cup water around peppers in each pan to keep the peppers from drying out.
8. Pour remaining sauce over peppers in each pan and cover pans.
9. Bake about 1 1/2 hours at 350 degrees (375 degrees in a conventional oven) or until tender.
10. Internal temperature must reach 165 degrees or higher for 15 seconds.
11. Hold at 140 degrees or higher for service.
Freezing Instructions
Wrap individual portions in wax paper. Place wrapped portions in freezer bags. Freeze. Reheat in microwave directly from freezer. Remove from freezer bag and wax paper. Place in covered microwave dish, and microwave for about five minutes. May also be reheated in oven preheated to 350 degrees and baked for about 20 minutes.
Steamed rice
Serving size: ¾ cup
Ingredients
8 1/2 pounds (1 gallon 1 1/4 quart) long grain rice
23 pounds (2 gallons 3 quarts) cold water
1 7/8 ounce (3 tablespoons) salt
1 1/2 ounce (3 tablespoons) salad oil
Directions
1. Combine rice, water, salt, and salad oil, and bring to a boil. Stir occasionally.
2. Cover tightly, and simmer 20 to 25 minutes. Do not stir.
3. Remove from heat, and transfer to shallow serving pans.
Notes
In Step 2, rice may be baked in a 350 degree convection oven (375 degrees in a conventional oven) for 35 to 40 minutes on high fan, closed vent.
Stuffed Flounder Creole
Serving size: 4 1/2 ounces
Ingredients
2 gallons 1/2 quart Creole sauce
12 2/3 ounces (3 cups) fresh celery, chopped
1 5/8 pounds (1 quart 1/2 cup) fresh onions, chopped
12 ounces (1 1/2 cups) melted butter
5 7/8 pounds (1 gallon 1 3/4 quarts) cracker crumbs
1/4 ounce (3/8 teaspoon) ground black pepper
1/3 ounce (2 tablespoons) ground thyme
2 pounds cooked shrimp
2 1/8 pounds (1 quart) water
30 pounds raw flounder/sole fillet
Directions
1. Prepare one portion of the Creole sauce recipe (see Chapter 9 for recipe) or utilize prepared Creole sauce.
2. Hold at 140 degrees or higher for use in Step 9.
3. Sauté celery and onions in melted butter or margarine until tender.
4. Combine cracker crumbs, pepper, and thyme, and add to vegetables. Add shrimp to vegetable crumb mixture.
5. Add water to vegetable-crumb-shrimp mixture. Toss mixture, but do not pack.
6. Separate fillets. Place 1/4 cup vegetable-crumb-shrimp mixture on each fillet. Roll fillets using toothpicks to hold together.
7. Place 25 rolled fillets in each greased steam table pan.
8. Bake 20 minutes at 375 degrees. (Note: Do not bake in a convection oven as the fish will become very dry.) Remove from oven.
9. Cover fish in each pan with 2 quarts hot Creole sauce.
10. Bake five to ten minutes or until thoroughly heated.
11. Internal temperature must reach 165 degrees or higher for 15 seconds.
Notes
Can or freeze Creole sauce separately from fish to preserve this dish. Freeze individual fish portions wrapped in plastic wrap and placed in freezer bags after Step 6 above. To prepare individual portions, allow fish to thaw overnight in refrigerator. Continue with Step 7 above.
Baked Fish
Serving size: 4 ounces
Ingredients
2 ounces (1/4 cup 1/3 tablespoon) nonstick cooking spray
30 pounds raw flounder/sole fillet
12 7/8 ounces (1 1/2 cups) lemon juice
1 pound (2 cups) melted margarine
1 7/8 ounces (3 tablespoons) salt
1/2 ounce (2 tablespoons) ground paprika
1 ounce (1/4 cup) fresh parsley bunch, chopped
Directions
1. Separate fillets or steaks, and cut into 4 1/2 ounce portions, if necessary. Lightly spray pans with nonstick cooking spray. Arrange single layers of fish on pans.
2. Combine lemon juice, butter or margarine, salt, and paprika. Mix well. Drizzle 3/4 cup mixture over fish in each pan.
3. Using a convection oven, bake for seven minutes at 325 degrees on high fan, closed vent or until lightly browned. If using a conventional oven, bake at 350 degrees.
4. Internal temperature must reach 145 degrees or higher for 15 seconds.
5. Garnish with parsley before serving.
Note
You may freeze raw fish and allow it to thaw in refrigerator prior to cooking. It is not recommended to freeze cooked fish as the texture will turn to mush.
Salmon Loaf
Serving size: 4 1/2 ounces
Bake in large (1 1/2 quart) loaf pans
Ingredients
19 pounds (2 gallons 3 2/3 quarts) canned pink salmon
1 1/3 pounds (1 quart 1 cup) fresh celery, chopped
2 ounces (1/4 cup 1/3 tablespoon) nonstick cooking spray
1 1/3 pounds (3 3/4 cups) fresh onions, chopped
5 1/4 pounds (2 quarts 2 cups) reserved liquid (reserved from drained salmon)
3 3/4 pounds (1 gallons) breadcrumbs
2 pounds (3 3/4 cups) whole eggs, fresh
1/8 ounce (1/4 cup 1/3 tablespoon) dehydrated flaked parsley
1/8 ounce (1/4 teaspoon) ground black pepper
3/4 ounce (1 tablespoon) nonstick cooking spray
Directions
1. Drain salmon, and reserve 2 1/2 quarts of salmon liquid for use in Step 3. Remove and discard skin and bones from salmon. Flake salmon by pulling it apart into small pieces with a fork, and cover salmon and salmon liquid.
2. Stir-cook celery and onions in a lightly sprayed steam-jacketed kettle or stockpot about eight to ten minutes, stirring constantly.
3. Combine salmon, salmon liquid, and cooked vegetables with breadcrumbs, eggs, pepper, and parsley. Mix lightly but thoroughly. Do not overmix.
4. Lightly spray each sheet pan with nonstick cooking spray. Firmly and evenly pack 8 pound 2 ounce salmon mixture into each sheet pan. Divide into two equal loaves (about 7 inches wide) across the pan. Space evenly; smooth top and sides; cover.
5. Using a convection oven, bake 35 to 40 minutes at 325 degrees (Bake at 350 degrees in a conventional oven) or until lightly browned on high fan, closed vent.
6. Internal temperature must reach 145 degrees or higher for 15 seconds.
7. Let stand ten minutes before slicing. Cut 13 slices per loaf.
Freezing Instructions
Salmon loaf can be frozen after Step 4, before cooking. To bake a frozen loaf, proceed from Step 5 but bake 1 1/2 to two times longer. Check for doneness with a meat thermometer.
Whole loaves can also be frozen after Step 6. Allow to cool to room temperature, wrap in foil, place in a freezer bag, and store in the freezer up to six months. Allow loaf to thaw overnight in refrigerator. Reheat to 145 degrees in an oven preheated to 350 degrees (it should take about one and a half hours).
Seafood Stew
Serving size: 1 1/2 cups
Ingredients
1 1/2 ounces (3 tablespoons) nonstick cooking spray
6 1/8 pounds (1 gallon 2/3 quart) fresh green peppers, chopped
6 1/8 pounds (1 gallon 2/3 quart) fresh red peppers, chopped
3 3/4 pounds (2 quarts 1 1/2 cups) fresh onions, chopped
3 1/8 ounces (3/4 cups) dark ground chili powder
3 1/4 ounces Old Bay seasoning
1 1/4 ounce (1/4 cup 1/3 tablespoon) garlic powder
8 3/4 pounds (1 gallon) orange juice
16 7/8 pounds (2 gallons) chicken stock
20 3/4 pounds (2 gallons 1 quart) canned diced tomatoes, including liquids
4 1/4 pounds (3 quarts) long grain wild rice
16 pounds frozen skinless cod fillets
10 pounds frozen raw shrimp, peeled and deveined
Directions
1. Stir-cook peppers and onions in a lightly sprayed steam-jacketed kettle or stockpot eight to ten minutes or until tender, stirring constantly. Add the chili powder, Old Bay seasoning, and garlic powder. Stir-cook for one minute. Add orange juice to mixture, stir, and cover.
2. Add chicken broth, tomatoes, and rice to cooked vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until rice is tender.
3. Temperature must register 165 degrees or higher for 15 seconds.
4. Add fish, and simmer gently for four minutes. Add shrimp, and simmer gently two to three minutes. Do not overcook.
5. Temperature must register 145 degrees or higher for 15 seconds.
6. Pour 2 1/3 gallons into each steam table pan.
Freezing Instructions
Freeze individual portions in airtight containers. Reheat in covered microwave dish directly from the freezer for about five minutes or in a saucepan over a medium heat on the stovetop.
Jambalaya
Serving size: 1 1/2 cups
Ingredients
10 pounds raw shrimp, peeled and deveined
1 1/2 ounces (3 tablespoons) nonstick cooking spray
12 pounds (2 gallons 1/2 quart) fresh onions, chopped
1 3/4 pounds (1 quart 2 5/8 cups) fresh celery, chopped
2 pounds (1 quart 2 1/8 cups) fresh green peppers, chopped
5/8 ounces (2 tablespoons) garlic powder
26 1/2 pounds (3 gallons) canned crushed tomatoes, including liquids
1 1/2 pounds (2 1/2 cups) canned tomato paste
1 7/8 ounces (3 tablespoons) salt
3 1/8 ounces (1 1/4 cups) whole sweet basil, crushed
1/3 ounce (1/4 cup 1 2/3 tablespoons) sweet ground marjoram
2/3 ounce (1/2 cup) fresh thyme
7/8 ounce (1/4 cup 1 2/3 tablespoons) crushed oregano
1/4 ounce (1 tablespoon) ground red pepper
1/4 ounce (8 leaves) fresh bay leaf
2 gallons chicken broth
8 1/2 pounds (1 gallon 1 1/4 quarts) long grain rice
13 pounds cooked boneless ham
Directions
1. Thoroughly rinse and drain shrimp.
2. Refrigerate at 41 degrees or lower for use in Step 5.
3. Lightly spray steam-jacketed kettle or stockpot with nonstick cooking spray. Stir-cook onions, peppers, and celery in a steam-jacketed kettle or stockpot eight to ten minutes or until tender, stirring constantly.
4. Add tomatoes, chicken broth, tomato paste, basil, salt, marjoram, thyme, oregano, garlic powder, red pepper, and bay leaves to cooked vegetables. Stir to blend. Bring to a boil. Reduce heat, and allow the mixture to simmer for ten minutes.
5. Add ham and rice to sauce mixture. Stir to blend. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until rice is tender, stirring occasionally.
6. Internal temperature must reach 145 degrees or higher for 15 seconds.
7. Add shrimp to sauce and rice mixture. Stir to blend. Bring to a boil. Cover, reduce heat, and simmer six to eight minutes or until shrimp is just done. Do not overcook the shrimp.
8. Internal temperature of the shrimp must reach 145 degrees or higher for 15 seconds. Remove the bay leaves.
Freezing Instructions
Freeze individual portions in airtight containers. Reheat in covered microwave dish directly from the freezer for about five minutes or in a saucepan over a medium heat on the stovetop.