High-Volume Restaurant & Catering Recipes
This is a private collection of 66 authentic, high-volume recipes from the finest restaurants, hotels and country clubs in the United States. Each recipe is formatted for 3 different sized groups. Example: 25 guests, 50 guests and 75 guests. Mouth-watering Appetizers, Soups, Salads, Salad Dressings, Main Dishes, Breads, Sauces, Desserts and much more. An absolute must-have for the professional caterer, chef or foodservice manager. 100% satisfaction guaranteed.
Sample Recipe:
Stuffed Mushrooms
Yield: 4 portions 8 portions 12 portions
Fresh Mushrooms, medium 12 24 36
Clams, (6oz. can) drain/dice 1 can 2 cans 3 cans
Green Onion (chopped fine) 1 stalk 2 stalks 3 stalks
Egg (beaten) 1 2 3
Minced Garlic 1/2 t. 1 t. 1 1/2 t.
Garlic Salt 1/8 t. 1/4 t. 1/2 t.
Italian Style Bread Crumbs 1/2 cup 1 cup 1 1/2 cups
Oregano Leaves 1 t. 2 t. 3 t.
Melted Butter (cooled) 1 T. 2 T. 3 T.
Grated Parmesan Cheese 2 T. 4 T. 6 T.
Grated Romano Cheese 1 T. 2 T. 3 T.
Grated Mozzarella Cheese 2 T. 4 T. 6 T.
Melted Butter 1/4 cup 1/2 cup 3/4 cup
TOPPING
Grated Mozzarella Cheese 1/4 cup 1/2 cup 3/4 cup
Parsley, fresh/diced 2 T. 4 T. 6 T.
Wash and remove stems from mushrooms, pat dry. In mixing bowl, place drained and diced clams (reserve juice), onions, garlic salt, minced garlic, butter and oregano. Mix thoroughly. Add Italian breadcrumbs, egg, clam juice and blend well. Add cheeses and mix well. Stuff clam mixture inside mushroom cavity and create a mound. Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 degrees for 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and return to oven just so the cheese melts slightly, garnish with freshly diced parsley.
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