eTundra Categories

Archive | Recipe

Find out Tundra’s staff picks for some of the best recipes they love to cook up!

How to Make Your Own Almond Milk Recipe


Making your own almond milk is easy! | © Nataile Fauble

Back in July, a false advertising lawsuit was brought against Almond Breeze maker Blue Diamond, alleging that the amount of almonds in its “Almond Milk” product is far less than its packaging would let you believe. With almonds reportedly only making up 2% of its ingredient list, you may find that making your own almond milk at home is easier, cheaper, and more nutritious than store-bought varieties.

Before you get started, you’ll want the following equipment to make your almond milk:

Vitamix BlenderPowerful Blender – I recommend something durable like a Vitamix



Cheesecloth or nut milk bag



Cambro ContainerLarge container



The quality of your almond milk depends on how well you blend and strain your almonds. When straining your milk, be sure to use food safe materials only (like cheesecloth) to prevent any chemicals from leeching into your milk.

Almond Milk Ingredients

  • 1 cup almonds (soak overnight)
  • 4 cups water (or more, depending on how thick/thin you want your milk)
  • ½ vanilla bean
  • 6 dates

In this recipe, I like to use vanilla bean and dates to naturally sweeten the milk, but you can substitute anything you’d like, including sugar.

Step-by-step Instructions:

  1. Pour your almonds into a container and fill with cold water. Store the container in your refrigerator overnight. Soaking almonds overnight help unlock more health benefits by making them easier to digest.
  2. Drain and rinse your almonds.
  3. Prep your container by placing your cheesecloth over the top.
  4. Place your almonds, vanilla bean, dates and water into your blender and blend well.
  5. Pour your mixture onto your cheesecloth to strain the almond pulp. Depending on how thick you like your almond milk, add more water to the almond pulp mixture in the cheesecloth and give it a little stir.
  6. Store your almond milk in a cute milk bottle, I like the shape of this one from American Metalcraft.
American Metalcraft 16oz Milk Bottle

American Metalcraft 16 oz Milk Bottle

And don’t throw away that leftover almond pulp! Use in muffins, breads and more for a fun, healthy and textural element to your baked goods.

Continue Reading

Juicing 101 – An Introductory Guide to Juicing

orange-juiceBoth commercial and residential fans have long praised the healthy, delicious taste of freshly-made squeezed juice. When you juice your own fruits and vegetables, you easily avoid the added sugars and other additives commonly found on marketplace shelves—and trust us, diners will notice the fresher taste. For those at home, juicing is also a great way to mix vegetables into the diets of picky eaters.

Ready to take the plunge and juice? Let’s get started!

There are different kinds of juicers?
Before you get started in juicing, consider which type of juice would work best for you. In the commercial environment, you’ll often find manual citrus juicers perfect for that homemade orange juice in the mornings.

For those at home, the prominent types of electric juicers on the market on centrifugal and masticating.

Breville JE98XL Juice Fountain Plus 850-Watt Juice Extractor

Physical attributes: a large, stout base with a tall, primary column
Cost: Anywhere from $50 – $200 (typically)

The centrifugal juicer works fast, and by fast, I mean that suction in the column is strong and it’ll suck up your orange in a heartbeat. Less components also means less cleanup—which I definitely encourage you do immediately following each juicing session to keep the filter clean and operating efficiently.

Omega J8006 Nutrition Center Juicer

Physical attributes: long, horizontal spout where pulp is discarded—looks similar to a meat grinder
Cost: Anywhere from $100 – $400 (roughly)

The masticating juicer mashes products through a rough mesh, making it ideal for extracting lots of juice from leafy, green vegetables. What you gain in output, you lose in time–it takes a bit longer than a centrifugal juicer to extract those juices and clean all of the components.

What do you do with leftover juice pulp?
Juice pulp, or the fibers that remain after extracting the juice from your fruits & veggies shouldn’t be thrown away! Often lauded as the healthiest part of the food, juice pulp can be added to a variety of dishes you can make. Including:

  • Breads (like carrot bread, zucchini, and more)
  • Muffins (leftover fruit pulp like apple works well for muffins)
  • Pasta sauce (works well with carrot, beet and other root vegetables)
  • Vegetable broth (be sure to remove the vegetable pulp before you juice your fruits)

You can also store leftover pulp in an ice cube tray and freeze for ‘green’ smoothies later.

Awesome, I’m ready to juice! Now what?
Deciding on a centrifugal or a masticating juicer is really a sense of preference; it should fit your lifestyle and your needs. Some questions you might want to consider are:

  1. Speed
    If you’re juggling a busy household and a full-time job, you’ll want something quick to juice and quick to clean. Centrifugal juicers are known for their speed, and with minimal parts to clean (which are easy to disassemble and reassemble again), you’ll be out the door in minutes.
  2. Price
    You can find both masticating and centrifugal juicers in the same pricing ballpark, depending on the model, however masticating juicers do start on the higher end. If that extra money for a masticating juicer is more than you’re comfortable to spend, then stick with the centrifugal juicer—the variance is output is relatively low when compared to its masticating counterpart.
  3. What do you plan to juice?
    Seems like a no-brainer, but if you’re more concerned with regularly juicing leafy vegetables, you’ll see a larger yield with a masticating juicer (and a larger bang for your buck). However, if you’re most looking forward to some fresh orange juice on Sunday mornings with the family, you might find the ease of a centrifugal juicer more your speed.

Whichever you juicer you decide, I guarantee you’ll find it hard to go back to the store-bought stuff after having fresh juice on the regular. And speaking of fresh juice, check out this simple (and easy) recipe for a healthy juice that’s perfect for sipping on while you cruise the farmer’s market:

Summer Cleansing Juice Recipe

  • 1 beet
  • 1 cucumber
  • 1 apple
  • 2-3 carrots
  • 2-3 celery stalks
  • Dash of ginger (ginger is great for the digestive system!)

Cut the leaves off of the beet and celery, and make sure everything is washed thoroughly before putting in your juice. Then, put everything in your juicer, and enjoy!

What kinds of juice will you enjoy this summer?

Continue Reading

An Easy Way to Get Kids (and Adults) to Eat Their Veggies

As a parent, getting your child to eat nutritious vegetables is sometimes a challenge. It’s a shame really, considering the gorgeous produce have access to during summer’s farmer’s markets. That said, it’s typically a texture issue, not a flavor issue, when it comes to veggie disgust.

You can work with texture.

sofritoIn my family we often make a cuban sofrito, which consisted of a bell pepper and an onion blended in a food processor or food blender, like this one from Hamilton Beach. Sofrito is used often in Spanish and Latin cuisine, and can include tomatoes, garlic, paprika—basically anything. The great thing about sofrito is that you can add it to a myriad of dishes, like burgers or pasta sauces, to add flavor and nutrients that hungry mouths might not have otherwise.

Here are some easy instructions to make sofrito at home:

  1. Quarter an onion and a bell pepper and place in your food processor attached with the blade.
  2. Pulse or chop until the mixture becomes a fine consistency or mush.
  3. You can refrigerate the sofrito for up to a week, or freeze up to 3 months.

Note: The sofrito will be quite watery (onions have a lot of moisture), so use a slotted spoon to minimize the moisture when adding to burgers. If you’re adding to a soup or pasta sauce, don’t worry about this step as the moisture will evaporate out during the cooking process.

Continue Reading

How to Make Corned Beef [Video]

From a special meal for St. Patrick’s Day to an everyday staple, corned beef is delicious and, if you plan ahead, very easy to make!



  • Roughly 2 1/2 lbs beef brisket
  • 1 quarts water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 1 cinnamon stick (crushed)
  • 1 tsp mustard seeds
  • 1 tsp peppercorns
  • 5 whole cloves
  • 5 whole allspice berries
  • 8 whole juniper berries
  • 1 bay leaf (crumbled)
  • 1/2 tsp fresh grated ginger
  • 1 tray of ice cubes
  • 1 small onion (cut into eights)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • 2 1-gallon zip-lock bags

Place the water into a stockpot and add salt, sugar, cinnamon, mustard seed, peppercorns, cloves, allspice, juniper, bay leaf, and ginger. Boil until the salt and sugar are dissolved. Remove from heat, add ice, and allow to cool to under 45 degrees F.

Trim excess fat off of the brisket, and place in a 1-gallon zip-lock bag. Add the brine, and close the bag making sure to remove as much air as possible. Place into second bag, and then into any flat container in case of a leak. Refrigerate for 8 days, agitating the brisket daily.

Remove from refrigerator, discard brine, and rinse brisket. Add brisket to a stockpot with onion, celery and carrot. Add enough water to cover the brisket by 1″ and bring to a boil. Once boiling, reduce heat and simmer for 2 1/2-3 1/2 hours, until fork tender.

Remove brisket, slice across the grain, and enjoy! The broth can be discarded or saved for stock.


Before taking action from the content or resources published here, we request that you visit and review our terms of use.

“Happy Chances” by Nicolai Heidlas is licensed under CC-BY 3.0

Continue Reading

Cabbage Rolls Recipe

With Oktoberfest in full swing and everyone craving their favorite German foods and beers, I felt it was only appropriate to share one of my family’s favorite dishes – cabbage rolls. Like chili on a cold winter evening, cabbage rolls are the perfect complement to a nice glass of your favorite hefeweizen and some fancy Bavarian polka music.

As most recipes go, there are many, many ways to make cabbage rolls.  Depending on where you ate a batch, there could be different starches, breads, and meats.  Here’s how we like to mix things up, but getting experimental with this recipe is easy to do, and when you find your favorite blend of ingredients, make large batches and stick them individually wrapped in the freezer for later.


Makes 12, Large, Rolls

For Dough

4 ½ cups bread flour

2 packages of dry yeast

¼ cup of sugar

1 teaspoon sea salt

¾ cup milk

½ cup water

½ cup shortening

2 large eggs


For Filling

1 pound of ground beef

1 large onion, chopped

1 medium cabbage, chopped



  1. Place 1 ¾ cups flour, yeast packets, sugar, and salt in a large bowl. Mix dry ingredients together and form well in middle.
  2. Heat the milk, water, and shortening up to 125⁰ F. Pour wet ingredients into well of bowl.
  3. Add eggs to middle of well, then beat on low with a mixer until well blended.
  4. Turn up the mixer to high and continue mixing for 3 more minutes.
  5. Slowly stir in the remaining flour. If you’ve never mixed dough before, you’ll soon discover what it’s like to be covered in flour if you don’t mix this stuff in nice and slow.
  6. At this point, you can either mix the dough a bit until it starts to hold together, then knead on a floured counter top for about 10 minutes, or use that beautiful mixer with a kneading hook to do the work for you. If you’re using a kneading hook, you can knead on medium speed for about 7 minutes.
  7. Place the dough in a greased bowl, cover, and let sit in a nice, warm place until it has doubled in size. If you’re working in a commercial kitchen, you should have no problem finding a warm place. If you live up in a cold area, try sitting the bowl by a fireplace or turn the oven on warm and let the bowl set on top of the oven for the hour.
  8. While you wait the hour, you can go ahead and get started on the filling. Using a large sided pot, sauté ground beef and onion in a bit of oil until cooked though.
  9. Drain away any grease, return to pan, and add salt and pepper to your liking.
  10. Add the chopped cabbage and cook for about 45 minutes or until the cabbage is done – stirring periodically. You’re looking for the cabbage to be wilted, much like spinach does when cooked on the stovetop.
  11. Now back to the dough. After an hour, punch the air out of the dough and roll on a floured surface into 12 6-inch squares. You can either make 12 individual balls of dough or roll it out flat and cut with a dough cutter.
  12. With a slotted spoon (and as little juice as possible), divide the filling up between the 12 dough squares.
  13. Fold the dough over the filling and pinch the seam together.
  14. Place each dough roll onto a greased baking sheet, seam side down, and bake at 350⁰ F for 20 minutes.


Notes for Dipping

Ketchup is always good… kids love it. For us adults, we like spicy/grainy mustard for dipping, but we’ve also tried it with mayo and it’s pretty good. I’d imagine for those craving a Japanese flavor, you’d have pretty good luck with soy sauce.


Notes for Freezing

The less juice you add into the filling, the better the end product will be for eating and freezing. Use a slotted spoon to help drain away juices before making each cabbage roll. Also, we’ve had luck with individually wrapping each of the rolls and wrapping them again in a larger plastic bag. They save for a good 3-4 months; although, in our house they’re usually gone much sooner.


Notes for Filling

You can keep the filling as simple as I listed here, or add a variety of these fillings that are just as yummy: sliced mushrooms, Italian sausage, garlic, Swiss cheese, or cheddar cheese.


Notes on Names

If I’m not mistaken, the name for these tasty rolls changes depending on where you are. The cabbage rolls that are commonly stuffed with rice, topped with tomato sauce, and wrapped in the cabbage leaf are called kohlrouladen. Some unique names I’ve seen here in the US include stuffed cabbage, cabbage burgers, and pigs in a blanket. I’ve also sen them referred to as runza and bierock in the mid-west (more commonly Nebraska and Kansas); these recipe types resembled my family’s recipe with a breaded outside. Then Wikipedia blew me away with all of these variations.


See, just like meatloaf, there are hundreds of different recipes for cabbage rolls. What’s your favorite?

Continue Reading

Recipe: Cream of Asparagus Soup


The start of spring doesn’t have to mean the end of soup season. With warmer temperatures come fresh asparagus, peas and artichokes—the farmer’s market in spring is a soup-lover’s paradise. So, don’t put away that warmer yet!

Personally, I’m a pretty huge fan of cream asparagus soup. Here’s a recipe that is simple to prepare (which means it’s open to improvisation/additions) and delicious. (If you’re looking for a more exotic take on asparagus soup, this well-reviewed recipe from Food52 is definitely worth a try.)

Cream of Asparagus Soup
Serves 4


  • 2 pounds green asparagus (or, if you can find it, white asparagus)
  • 1 cup green onions (or shallots), chopped
  • 2 cloves garlic, diced
  • 3 tablespoons unsalted butter
  • 5 cups chicken (or vegetable) broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon fresh lemon juice
  • Kosher salt


  1. Cut tips from 12 asparagus 1 1/2 inches from top. (Save for garnish.)
  2. Cut stalks and all remaining asparagus into 1/2-inch pieces.
  3. Cook green onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces, garlic, and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is tender, 15 to 20 minutes.
  4. While soup simmers, cook remaining asparagus tips in boiling salted water until just tender, 3 to 4 minutes. Drain.
  5. Purée soup in batches in a blender until smooth (see cautionary note below). Transfer to a bowl, and return to pan. Stir in cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and stir in remaining tablespoon butter.
  6. Add lemon juice and garnish with asparagus tips.

Optional “varsity team” augmentation: During step four, as an alternative to boiling, fry up a few strips of bacon, set aside, then saute the asparagus tips in the bacon fat. Use bacon as a final garnish with tips.

*Be very, very careful when blending hot liquids! Use much less liquid per blend. If you have a Vitamix, start at your lowest setting. Vent the lid so that steam can escape, covering the opening with a kitchen towel.

Before taking action from the content or resources published here, we request that you visit and review our terms of use.

Continue Reading

Recipe: Cinco de Mayo Guacamole


Here’s the unvarnished truth about store-bought guacamole: it’s the Worst. (So bad it merits a capital W.)

Like margarine or Velveeta, pre-fab guac is an inferior imitation of the real thing. It’s not worth your money. It’s not even worth sacrificing a single tortilla chip. If there were commandments associated with Cinco de Mayo, next week’s celebration of Mexican heritage and pride, the first would undoubtedly be:

Thou shalt not purchase store-bought guacamole. Because it’s the Worst.

OK. Now that we’ve established that fact, let’s talk about how to prepare the genuine article.

Guacamole is one of those recipes where simplicity beats complexity every time. (My favorite kind of recipe.) Reason being that avocados have a delicious yet extremely subtle flavor (yes, subtlety can be extreme) that can be easily overwhelmed by other ingredients. So it’s best show some restraint when preparing this crowd-pleasing dip. If you want to get fancy, serve it in a cool molcajete bowl and garnish it with sliced radish and queso fresco. (h/t Rick Bayless)

3 ripe Hass avocados
2 garlic cloves, peeled
1/2 medium onion, finely chopped
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
1 serrano pepper, seeded and minced
½ teaspoon kosher salt

Combine salt, lime juice, cilantro, and diced garlic, onion and pepper in a bowl. Halve and pit the avocados and scoop out the insides into bowl. Mash with a fork until the ingredients are blended, leaving the avocado slightly chunky.

Parting Tips
Do: Buy your avocados with enough time to let them ripen.
Don’t: Include tomatoes. This time of year they’re mealy and tasteless.
See also: Kitchen Tricks: How to Cut and Save an Avocado [Video]

Continue Reading

Blender Recipes

Vitamix Commercial Blenders

Image complements of Vitamix

When going through and asking our Tundrites what their favorite piece of kitchen equipment is, they have answers that range from knives to cast iron skillets to bottle openers (yes, someone actually said that a bottle opener was their favorite), but it rarely fails when asking them what the first item they bought was when they started here: a blender.

Some favor the Vitamix, while others are loyal to Blendtec or Waring, but they will all vouch for the incredible-ness that is the commercial blender.  When a blender this powerful can promise to crush, blend, and obliterate almost anything you put in it, you’ve got more than just a household blender – you’ve got a machine capable of doing a lot of the heavy lifting in the cooking process.

Forget smoothies, we’re talking about full-fledged recipes that can be whipped up in a blender in no time.  Want proof?  Here are some of our favorite blender recipes.

Blender-tastic Salsa

Because salsa is so easy to make and the ingredients are easily found in almost every kitchen, there’s no reason not to blend up a quick batch when you’re craving salsa.


1 14 ½ ounce can of tomatoes with green chilies

1 14 ½ ounce can of whole canned tomatoes (with juice)

1 medium jalapeno (quartered)

¼ cup yellow onion (quartered)

2 cloves garlic

½ teaspoon salt

½ teaspoon cumin

¼ teaspoon sugar

Blend It!

  1. Place all of the ingredients into the blender.
  2. Depending on how smooth or chunky you want your salsa, either hit the puree buttons a couple of times to give the ingredients a nice chop or turn the blender on for about a minute to make the ingredients come out smoother.
  3. Pour the salsa in a covered container and refrigerate for 2 hours.  This allows the flavors to blend and gives the salsa its full flavor potential.  If you think you need to add more salt or a dash of spice, this is when you’d start adjusting ingredients.

Blended Gazpacho

A blender is perfect for pureeing hot soups– and immersion blenders make this task much easier – but to stick with the theme of making a meal in a blender, let’s stick with cold soups.  Gazpacho is famously known as a chunky soup, but this recipe purees the soup to creamy perfection – perfect for those of you that aren’t fans of chunks of tomatoes in your soup.


1 1/2 pounds vine-ripened tomatoes (peeled, deseeded, quartered)

1 cucumber (deseeded, chopped into chunks)

1 red bell pepper (seeded, quartered)

1 jalapeno (seeded, quartered)

3 garlic cloves (peeled)

½ red onion (quartered)

2 slices of wheat bread (broken up into smaller chunks)

¼ teaspoon ground cumin

¼ cup of extra virgin olive oil

3 teaspoons of sherry

Salt and white pepper to taste

Blend It!

  1. Place all ingredients in the blender.
  2. Start blender on low as the larger chunks are slowly broken up, then continue to chop on a higher speed for roughly 3 minutes.
  3. When done, taste to see if more salt or pepper need to be added.
  4. Chill soup in fridge for a couple of hours.  Taste again before serving.  Top with croutons for an added crunch.

Blender-Style Basil & Walnut Pesto

Yes, you’ll have to make the noodles on the stove, but everything else gets thrown right in the blender!  For 2 cups of pesto, use the directions below.


½ cup extra virgin olive oil

4 cloves garlic (peeled)

½ cup walnuts

4 cups fresh basil leaves

½ cup grated Parmesan cheese

2 teaspoons lemon juice

½ teaspoon salt

Blend It!

  1. Place all of the ingredients into the blender.
  2. Start the blender on low so that the big chunks get chopped up, then slowly increase the speed.  Blend for about 1 minute or until the pesto is at the consistency you like.
  3. Serve on top of noodles.

Do you have any adventurous blender recipes?

Continue Reading

Recipe: Boiled Milk Steak


One of our favorite comfort foods here at Tundra Restaurant Supply is a classic Irish-American dish: milk steak. This crowd favorite originates from the mid-Atlantic region and is most popular in Philadelphia and surrounding suburbs. Most prefer their milk steak boiled “over hard” and garnished with a generous handful of raw jelly beans. A perfect date-night dish.

Cooking time: 20 minutes
Serves: 1


  • 1 (1 ½ pound) beef flank steak
  • 2 cups whole (4%) milk
  • 3 tablespoons honey
  • ⅓ cup raw jelly beans
  • Salt to taste


In a saucepan, bring milk to a boil and gently add steak. Reduce heat to a low boil, stir in honey and cook until meat is firm, 5–7 minutes per side. Sprinkle jelly beans over steak and serve immediately.

Continue Reading

Food Service Recipes

Old Recipe Cards

In the interest of researching how to scale a recipe that feeds 6 people up to a recipe that feeds the masses, I found that it’s actually very hard to scale a recipe more than 4x up or down from the original recipe.  Well, that puts a restraint on new restaurant owners looking to make a big batch of soup to feed the lunch rush or a slew of cinnamon rolls to feed hungry breakfast goers. 

Where do you get those recipes?

There’s a couple of ways to increase the size of your recipes, but a lot of it is from either trial and error or learning from others.  After spending 10 years in a commercial kitchen, you have likely learned a few secrets to whip up larger batches, but for those that are starting fresh, it’s a bit harder to get your hands on large scale recipes.  However, we found a few online resources to help give you the push you need to start getting creative in the kitchen.  The list is below, but we thought it’d be best to also share a few examples of those recipes, so you can get an idea of what LARGE recipes actually look like.

Spaghetti with Fresh Vegetables for 100 People

  • 265 ounces Spaghetti Noodles (which is equivalent to 20 13.25 ounce boxes or 16.56 pounds of spaghetti noodles)
  • 2 cups Olive Oil
  • 10 cloves Garlic, diced
  • 10 small White Onions, chopped
  • 10 small Zucchini, diced
  • 10 small Yellow Squash, diced
  • 10 bunch Asparagus, cut into 1-inch pieces
  • 10 medium Yellow Bell Peppers, julienned
  • 10 pints Cherry Tomatoes, halved
  • Salt, to taste
  • Black Pepper, to taste
  • 20 leaves Fresh Basil, torn

  1.  Cook pasta according to directions.
  2. As the pasta cooks, heat the olive oil in a large skillet.  Add the garlic and onions, and sauté for 5 minutes (or until onions become translucent).
  3. Add the zucchini, yellow squash, asparagus, and yellow bell peppers.  Sauté until heated through, but still crisp.
  4. Add tomatoes, salt, and pepper, and sauté for 2 minutes.
  5. Drain pasta, and mix together with veggie skillet mix.  Toss in the basil, and serve.

(Recipe Credit)

Batch of 500 Cinnamon Rolls


  • 7 ounces Active Yeast
  • 16 pounds All-Purpose Bleached Wheat Flour
  • 16 pounds Whole-Grain Wheat Flour
  • 2 pounds 3 ounces Non-Fat Milk Powder
  • 2 pounds 12 ounces Granulated Sugar
  • 14 ounces Salt
  • 2 quarts 3/4 cup Soybean Oil
  • 2 1/4 gallons 1 cup Water
  • 6 pounds 1 ounce Non Hydrogenated Margarine

Cinnamon Spread

  • 5 pounds 6 ounces Light Brown Sugar
  • 9 pounds Granulated Sugar
  • 1 1/2 cup Ground Cinnamon
  • 2 13 ounce cans plus 2 ounces Condensed Evaporated Milk

  1. Bring all ingredients and utensils to room temperature.
  2. Mix yeast, flours, milk powder, sugar, and salt on setting for 4 minutes.
  3. Slowly add in oil and water, then mix on setting for 14 minutes.
  4. Turn the mixer off, and let dough rise in warm area (about 90ºF) for 45-60 minutes.
  5. Place dough on lightly floured surface and weigh out balls at 3 pounds 6 ounces each.
  6. Mix light brown sugar, granulated sugar, ground cinnamon, and evaporated milk until it becomes a spreadable paste.
  7. Roll each ball of dough into a rectangle 25”x10”x1/4”.
  8. Spread cinnamon mixture over rectangle (about ½ cup per rectangle).
  9. Roll each rectangle into long, slender roll (with cinnamon spread on the inside).  Cut each roll into uniform one-inch pieces.
  10. Place rolls on lightly floured sheet pans, and cover with a bag.
  11. Place in a warm area (about 90º) until double in size – about 25-30 minutes.
  12. Bake the cinnamon rolls until lightly browned: 400º in a conventional oven for 18-20 minutes and 325º in a convection oven for 12-14 minutes.

Optional: Frost with white glaze frosting

Serving Size: 2 ounces
(Recipe Credit)

Macaroni Salad for 100 People

  • 24 pounds Elbow Macaroni, cooked and cooled
  • 6 pounds Creamy Salad Dressing
  • 2 quarts Carrots, shredded
  • 7 cups Celery, diced
  • 2 cups Onions, chopped
  • 16 ounces Sweet Pickle Relish
  • 4 teaspoon Black Pepper
  • 4 tablespoon Dry Mustard
  • 4 teaspoon Salt
  • 2 tablespoon Paprika, for garnish

  1. Mix cooled elbow macaroni with salad dressing.
  2. Add carrots, celery, onions, relish, black pepper, dry mustard, and salt, and toss gently so the macaroni doesn’t tear.
  3. Garnish with paprika, cover, then refrigerate until ready to serve.

Serving Size: 1 cup
(Recipe Credit)

Where to Find More Recipes

Other areas that you can find recipes scaled large enough for the food service industry, include:

Have other large recipes you’d like to share?  Or tips for serving the masses?  Let us know below.

Continue Reading