Recipes for a Crowd

1 Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally.
2 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
3 Remove from heat; transfer to shallow serving pans.
Notes
1 In Step 2, rice may be baked in a 350 F. convection oven, 35 to 40 minutes on high fan, closed vent.

1 Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally.
2 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. Remove from heat.
3 Saute green onions with tops and sweet peppers in oil until tender.
4 Add to cooked rice. Add parsley and black pepper. Toss well. CCP: Hold for service at 140 F. or higher.

1 Fill each steam table pan with 2-1/4 gallons water. Use perforated pan inside solid pan to facilitate draining.
2 Add 1 tablespoon salt and 1 tablespoon salad oil to each pan.
3 Place 3 pounds pasta in each pan. To prevent pastiness, pasta should be placed in pans just before steaming. Ensure pasta is
covered with water.
4 Place pans in preheated steam cooker. Time according to type of pasta and steam cooker pressure. GUIDELINES FOR TIMING:
Macaroni - 5 lb PSI, 16 minutes; 15 lb PSI, 11 minutes Noodles, Egg - 5 lb PSI, 22 minutes; 15 lb PSI, 17 minutes Spaghetti - 5 lb
PSI, 20 minutes; 15 lb PSI, 15 minutes Vermicelli - 5 lb PSI, 11 minutes; 15 lb PSI, 4 minutes
5 Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together. If cooked pasta is to be
combined with butter or a sauce immediately, rinsing is not necessary. CCP: Hold for service at 140 F. or higher.

1 Place 4-3/4 lbs rice in each pan.
2 Add 4-1/2 qts water to each pan.
3 Add 1-1/2 tbsp salt and 1-1/2 tbsp salad oil to each pan. Stir well to ensure rice is moistened.
4 Place pans in preheated steam cooker. Steam 22-27 minutes at 5 lbs PSI or 18 to 24 minutes at 15 lb PSI.

1 Follow manufacturer's instructions which are usually to place rice and contents of spice bag from package in steam table pan and
add boiling water.
2 Cover and bake in convection oven at 350 F. with fan on for twenty five minutes.
3 Fluff with spoon to mix spices that have floated to the top.
4 Hold for service at 140 F. or higher.
Notes
1 CAUTION: Amounts, portion sizes, and cooking times vary from brand to brand. Read manufacturer's label, cooking instructions, or
product description before ordering or beginning food preparation.

1 Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally.
2 Cover tightly; simmer for 25 minutes or until most of the water is absorbed.
3 Remove from heat; transfer to shallow serving pans. CCP: Hold for service at 140 F. or higher.

1 Combine rice, water, salt, and salad oil; bring to a boil. Stir occasionally.
2 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
3 Remove from heat; transfer to shallow serving pans. Add melted butter to rice. Mix well to coat rice. Add grated Parmesan
cheese. Toss well. CCP: Hold for service at 140 F. or higher.

1 Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 30 minutes or until most of the water is
absorbed. Remove from heat; transfer to shallow serving pans. CCP: Cover. Hold at 140 F. or higher for use in Step 8.
2 Place tomato juice, tomatoes, onions, tomato paste, brown sugar, salt, basil, garlic powder, oregano, pepper and bay leaves in
steam-jacketed kettle. Stir; bring to a boil. Reduce heat; cover; simmer 20 minutes. Remove bay leaves.
3 Stir in rice, yellow squash, zucchini and carrots. Bring to a boil; reduce heat; simmer 3 to 5 minutes or until vegetables are tender
crisp. Stir occasionally.
4 Stir in broccoli, mushrooms and parsley; bring to a simmer.
5 Place 1-1/4 gallon in each steam table pan. Sprinkle 7 ounces cheese over mixture in each pan. Using a convection oven, bake at
325 F. for 12 to 15 minutes or until mixture is bubbly and cheese is melted and lightly browned on high fan, closed vent. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
Notes
1 In Steps 1 and 2, oven method may be used: Use boiling water for cold water; place 2-3/4 pounds or 6-2/3 cups rice, 3-1/8 quarts
boiling water, and 2-1/2 teaspoons salt in each steam table pan. Stir, cover tightly.
2 In Step 4, 2-1/2 pounds frozen summer squash and 2-1/2 pounds frozen zucchini may be used.
3 In Step 5, 1 pound canned, drained mushrooms may be used.

1 Cook rice according to directions on Recipe No. E 005 00. Set aside for use in Step 4.
2 Saute bacon until crisp in steam-jacketed kettle or stock pot. Drain; discard drippings.
3 Add tomatoes, onions, peppers, sugar, salt, thyme, black pepper, garlic, and bay leaves. Stir to combine; bring to boil. Cover;
reduce heat; simmer 15 minutes.
4 Add rice; stir to combine; using a convection oven, bake at 325 F. 30 minutes on high fan, closed vent. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Remove bay leaves before serving. CCP: Hold for service at 140 F. or higher.

1 Combine rice, water and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 20 minutes or until most of the water is
absorbed. Remove from heat; transfer to shallow serving pans. Cover.
2 Combine squash and carrots in steam-jacketed kettle. Stir; cook 5 to 7 minutes or until tender crisp.
3 Reconstitute milk.
4 Add milk, yogurt, parmesan cheese, pepper and garlic powder to vegetables in steam-jacketed kettle. Stir well.
5 Add rice, broccoli, mushrooms, and parsley; mix lightly until all ingredients are coated with sauce. Bring to a simmer while
stirring, about 5 to 7 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Remove to serving pans. CCP: Hold at 140 F. or higher for service.
Notes
1 In Step 1, 7 pounds 7 ounces brown rice, 9 quarts of water and 1-1/2 ounces salt may be used per 100 servings. Follow directions on
Recipe No. E 005 05, Steamed Brown Rice.
2 In Steps 1 and 2, oven method may be used; use boiling water for cold water; place 3-1/2 pounds or 2 quarts rice, 4-1/4 quarts water and
2/3 ounce or 1 tablespoon salt in each steam table pan; stir. Cover tightly; bake at 350 F. in a convection oven for 35 to 40 minutes or
until most of water is absorbed on high fan, closed vent.