No one should be hungry or alone. Serving Greater Philadelphia since 1974.
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Rita's Kitchen · Expanded Main Recipe Book
Rita's Kitchen's expanded main recipe book, corrected to the 6 oz protein / 4-5 oz starch / 4 oz vegetable plating standard. One hundred thirty-five production sheets covering chicken, beef, venison, turkey, pork, fish and vegetarian meals — tray meals, casseroles, meatball and ground builds, and 12 oz soup and chili containers.
Plating standard
Planning quantities for a 100-meal partner or faith-based batch through a 1,500-meal Rita's Kitchen run. Soups and chilis keep the 12 oz container standard.
| Meals | Protein @6 oz | Starch @4 oz | Starch @5 oz | Vegetable @4 oz |
|---|---|---|---|---|
| 100 | 37.5 lb | 25.0 lb | 31.2 lb | 25.0 lb |
| 500 | 187.5 lb | 125.0 lb | 156.2 lb | 125.0 lb |
| 1,000 | 375.0 lb | 250.0 lb | 312.5 lb | 250.0 lb |
| 1,250 | 468.8 lb | 312.5 lb | 390.6 lb | 312.5 lb |
| 1,500 | 562.5 lb | 375.0 lb | 468.8 lb | 375.0 lb |
Find a production sheet
Filter by protein family, by tray meal, casserole, meatball build or soup and chili, or search by name and component.
Showing 135 of 135 recipes.
Pan chicken; stage BBQ sauce; measure macaroni; count corn.
Ovens; kettle; shredding tools or mixer; hot holding
Cook chicken, shred and sauce; prepare mac & cheese; heat corn; portion to corrected tray standard.
Rita's Kitchen note: Excellent high-volume volunteer meal.
Cook/shred chicken; stage buffalo sauce and mac ingredients.
Ovens; kettle; hot holding
Sauce chicken; prepare mac & cheese; steam broccoli.
Rita's Kitchen note: Use a mild buffalo profile for core clients.
Dice chicken; batch pasta; stage sauce; trim broccoli.
Ovens; kettle; sauce kettle; steamer
Cook chicken; cook pasta; combine with sauce in batches; steam broccoli.
Rita's Kitchen note: Mark milk and wheat allergens.
Portion chicken; dice apples/onions; stage stuffing and carrots.
Ovens; kettle; hotel pans
Roast chicken; cook apple-onion sauce; prepare stuffing; steam carrots.
Rita's Kitchen note: Seasonal fall meal.
Portion chicken; slice peppers/onions; stage sauce and pasta.
Ovens or braising equipment; kettle; vegetable processor
Cook chicken; build cacciatore sauce; cook penne; heat vegetables.
Rita's Kitchen note: Good for mixed-size donated chicken pieces.
Cook/shred or stage chicken; prepare enchilada sauce; batch rice.
Ovens; kettle; shredding tools
Heat sauced chicken; cook rice; heat vegetables.
Rita's Kitchen note: Bowl format is easier than rolling tortillas.
Slice peppers/onions; portion chicken; stage rice and corn.
Tilt skillet or ovens; vegetable processor; rice equipment
Cook chicken with vegetables; cook rice; heat corn.
Rita's Kitchen note: Colorful and easy to portion.
Dice chicken; stage spinach, sauce and pasta.
Kettle; ovens; pasta equipment
Cook chicken; build spinach sauce; cook pasta; heat beans.
Rita's Kitchen note: Cream sauce should remain slightly loose for freezing.
Dice chicken; stage gravy, noodles and carrots.
Kettle; pasta equipment
Cook chicken; prepare gravy; cook noodles; steam carrots.
Rita's Kitchen note: Soft texture and easy reheating.
Dice chicken; stage sauce, pasta and beans.
Ovens; kettle; hotel pans
Cook chicken; combine with marinara; cook rotini; heat beans.
Rita's Kitchen note: Very simple donation-flex menu.
Portion chicken; slice mushrooms/onions; stage sauce and rice.
Ovens; tilt skillet/kettle; rice equipment
Roast chicken; prepare mushroom sauce; cook rice; steam carrots.
Rita's Kitchen note: Use a light mushroom gravy for reheating stability.
Portion chicken; stage mushroom sauce, rice and peas.
Ovens; kettle; rice equipment
Cook chicken; prepare sauce; cook rice; heat peas.
Rita's Kitchen note: Freezer-friendly.
Portion chicken; stage sauce, rice and beans.
Ovens; kettle
Cook chicken; prepare paprika sauce; cook rice; heat beans.
Rita's Kitchen note: Mild Eastern European-style option.
Portion chicken; bread/season on prep day; stage penne, marinara and broccoli.
Ovens; sheet pans; kettle; steamer
Bake chicken to poultry temperature; cook penne; steam broccoli; assemble with corrected portions.
Rita's Kitchen note: Avoid hand-breading on production day.
Portion chicken; stage lemon sauce and rice.
Ovens; sauce kettle; rice equipment
Roast chicken; prepare sauce; cook rice; steam vegetables.
Rita's Kitchen note: Use capers lightly for broad appeal.
Dice chicken/onions; stage gravy, vegetables and potatoes.
Kettle or tilt skillet; potato equipment
Cook chicken filling; prepare potatoes; heat vegetables.
Rita's Kitchen note: Pot-pie flavor without pastry labor.
Dice chicken; stage pasta, sauce and vegetables.
Kettle; ovens
Cook chicken; prepare sauce; cook pasta; heat vegetables.
Rita's Kitchen note: Works well with mixed donated vegetables.
Pan sausage; cut potatoes; stage beans.
Ovens; sheet pans
Roast sausage and potatoes; heat beans.
Rita's Kitchen note: Piece-count protein speeds the tray line.
Dice chicken; cut potatoes/carrots; stage broth.
Kettle or braising pans
Braise chicken; cook vegetables in controlled batches.
Rita's Kitchen note: Comforting and donation-flexible.
Dice chicken; slice mushrooms/onions; stage noodles.
Kettle; pasta equipment
Cook chicken; prepare gravy; cook noodles; heat peas.
Rita's Kitchen note: Keep noodles separate until close to assembly.
Portion chicken; stage sweet potatoes and beans.
Ovens; potato equipment
Roast chicken; mash sweet potatoes; heat beans.
Rita's Kitchen note: Senior-friendly seasonal variation.
Dice/marinate chicken; measure rice; count vegetables and sauce.
Ovens or tilt skillet; rice equipment; hotel pans
Cook chicken; sauce in batches; cook rice; steam vegetables.
Rita's Kitchen note: Keep sauce controlled to prevent tray leakage.
Dice chicken; stage sauce, pasta and vegetables.
Kettle; pasta equipment
Cook chicken; simmer sauce; cook pasta; heat vegetables.
Rita's Kitchen note: Good summer donated-produce menu.
Dice chicken; batch rice; stage mixed vegetables.
Tilt skillet or ovens; rice equipment
Cook chicken; cook rice; steam vegetables.
Rita's Kitchen note: Basic, flexible core meal.
Portion chicken; stage stuffing by pan batch; prep beans and gravy.
Ovens; hotel pans; kettle; hot holding
Roast chicken; bake stuffing; heat gravy and beans; assemble.
Rita's Kitchen note: Strong holiday and senior menu.
Portion chicken; cut potatoes consistently; trim broccoli.
Ovens; vegetable cutter; steamer
Roast chicken and potatoes in staggered batches; steam broccoli.
Rita's Kitchen note: Oven capacity is the key constraint.
Portion and season chicken; stage potatoes, green beans and gravy base.
Ovens; kettle; potato mixer/masher; steamer
Roast chicken; prepare potatoes and gravy; steam green beans; portion to corrected tray standard.
Rita's Kitchen note: Very forgiving and senior-friendly.
Marinate chicken; batch rice; slice carrots.
Ovens; sauce kettle; rice equipment; steamer
Roast chicken; glaze; cook rice; steam carrots.
Rita's Kitchen note: Simple three-component tray.
Marinate chicken; batch rice ingredients; slice carrots.
Ovens; rice/kettle equipment; vegetable slicer; steamer
Roast chicken; cook rice; steam carrots; add light pan sauce.
Rita's Kitchen note: Clean flavor and freezer-friendly.
Dice chicken/onions; prepare mild curry base; batch rice.
Kettle or tilt skillet; rice equipment
Cook chicken in sauce; cook rice; steam vegetables.
Rita's Kitchen note: Use a mild core-menu flavor profile.
Dice chicken; measure rice/liquid by hotel-pan batch; stage beans.
Ovens; hotel pans; hot holding
Bake casserole pans; heat beans; portion casserole by fixed scoop.
Rita's Kitchen note: One-pan entrée reduces line labor; validate protein distribution.
Dice chicken; batch rice/liquid; trim broccoli.
Ovens; hotel pans
Build casserole pans; bake; portion by fixed scoop.
Rita's Kitchen note: One-pan format; validate protein distribution.
Dice chicken; stage pasta, marinara and cheese.
Ovens; kettle; hotel pans
Cook chicken; build casserole pans; bake; steam broccoli.
Rita's Kitchen note: Reduces individual protein handling; validate protein ratio.
Form chicken meatballs; stage BBQ sauce and sides.
Commercial mixer; ovens; kettle
Bake meatballs to poultry temp; sauce lightly; prepare sides.
Rita's Kitchen note: Very volunteer-friendly after forming is complete.
Stage ground chicken, onions, tomatoes and pasta.
Kettle/tilt skillet; pasta equipment
Cook chicken thoroughly; simmer sauce; cook pasta; heat beans.
Rita's Kitchen note: Meat-forward sauce supports portion control.
Form meatballs; prep potatoes, carrots and gravy.
Commercial mixer; ovens; potato equipment
Bake meatballs; prepare gravy and sides.
Rita's Kitchen note: Soft-texture senior-friendly meal.
Mix/form meatballs using portion tool; stage sauce, pasta and broccoli.
Mixer; ovens; kettle; steamer
Bake meatballs; sauce; cook pasta; steam broccoli.
Rita's Kitchen note: Use a meatball former or scoop.
Mix in commercial batches; form loaves; stage sides.
Commercial mixer; ovens; potato equipment
Bake loaves; rest and portion; prepare potatoes/carrots.
Rita's Kitchen note: Good use of ground chicken.
Mix/form meatballs; stage sauce, pasta and broccoli.
Mixer; ovens; kettle
Bake meatballs; combine with sauce; cook pasta; steam broccoli.
Rita's Kitchen note: Simpler than hand-breaded chicken parmesan.
Dice onions/peppers; stage ground chicken and sauce.
Tilt skillet/kettle; pasta equipment
Cook ground chicken thoroughly; simmer sauce; cook macaroni; heat beans.
Rita's Kitchen note: Very forgiving and easy to scoop.
Stage chicken, seasoning, rice and corn.
Tilt skillet; rice equipment
Cook chicken thoroughly; cook rice; heat corn.
Rita's Kitchen note: Fast line speed.
Stage chicken, seasoning, macaroni and corn.
Tilt skillet; kettle
Cook chicken; prepare seasoned macaroni; heat corn.
Rita's Kitchen note: Simple youth/family-friendly meal.
Form chicken meatballs; stage teriyaki sauce, rice and vegetables.
Commercial mixer; ovens; rice equipment
Bake meatballs; add controlled sauce; prepare sides.
Rita's Kitchen note: Label soy/wheat based on actual sauce.
Dice chicken and vegetables; measure rice and broth.
Steam kettle; rice equipment; cooling racks
Cook rice in soup or separately as approved; fill containers.
Rita's Kitchen note: Stir kettle to distribute solids evenly.
Measure barley; dice chicken and vegetables.
Steam kettle
Cook barley to tender; add chicken and vegetables; fill containers.
Rita's Kitchen note: Barley needs enough broth for absorption.
Dice chicken and potatoes; stage corn and chowder base.
Steam kettle
Cook chowder; keep base loose enough for freezing/reheating.
Rita's Kitchen note: Mark milk/wheat allergens if applicable.
Measure lentils; dice chicken and vegetables.
Steam kettle
Cook lentils to tender; add chicken and vegetables; fill containers.
Rita's Kitchen note: Economical and filling.
Dice chicken; stage tomatoes, corn and mild seasonings.
Steam kettle
Build soup; keep seasoning mild; fill containers.
Rita's Kitchen note: Bowl flavor without tortilla labor.
Dice chicken; prep rescued vegetables; stage broth.
Steam kettle; vegetable processor
Cook chicken; build soup; fill approved containers.
Rita's Kitchen note: Good use of rescued vegetables.
Dice chicken and vegetables; measure noodles and broth.
Steam kettle; ladles/fill tools; cooling racks
Build soup in measured kettle batches; fill approved containers.
Rita's Kitchen note: 12 oz soup container standard; not a tray plating standard.
Dice chicken; stage white beans, broth and mild seasoning.
Steam kettle
Cook chili to thick container-friendly consistency; fill containers.
Rita's Kitchen note: Use mild seasoning and mark allergens if dairy base is used.
Stage beef, BBQ sauce, macaroni and corn.
Tilt skillet; kettle
Cook beef; sauce; prepare mac; heat corn.
Rita's Kitchen note: Broadly appealing and easy to portion.
Dice onions/carrots; stage tomatoes, beef and pasta.
Kettle/tilt skillet; pasta equipment
Cook beef thoroughly; simmer sauce; cook pasta; steam broccoli.
Rita's Kitchen note: Keep sauce meat-forward.
Dice onions/peppers; stage beans, tomatoes and seasonings.
Steam kettle or tilt skillet; rice equipment
Cook ground beef thoroughly; simmer chili; cook rice; heat corn.
Rita's Kitchen note: Excellent 1,500-meal menu.
Stage beef, sauce, rice and vegetables.
Tilt skillet; rice equipment
Cook beef; add sauce; cook rice; heat vegetables.
Rita's Kitchen note: Bowl format eliminates tortilla labor.
Dice onions; stage beef, sauce and noodles.
Kettle/tilt skillet
Cook beef; simmer sauce; cook noodles; heat beans.
Rita's Kitchen note: Comfort-food profile.
Mix meatloaf in controlled mixer batches; form loaves.
Commercial mixer; ovens; potato equipment
Bake meatloaf; rest and slice; prepare potatoes/carrots.
Rita's Kitchen note: Do not hand-mix hundreds of pounds.
Slice mushrooms/onions; stage beef and sides.
Kettle/tilt skillet; potato equipment
Cook beef and sauce; prepare potatoes; heat peas.
Rita's Kitchen note: Freezer-friendly comfort meal.
Slice peppers/onions; stage sausage and pasta.
Ovens/tilt skillet; pasta equipment
Cook sausage thoroughly; cook vegetables and pasta.
Rita's Kitchen note: Piece-count protein supports speed.
Dice onions/peppers; stage sauce, potatoes and corn.
Tilt skillet; ovens
Cook beef; simmer sauce; roast potatoes; heat corn.
Rita's Kitchen note: Simple, scoopable protein.
Trim/dice beef; cut potatoes/carrots/onions.
Braising kettle/pans; vegetable cutter
Braise until tender; cook vegetables in batches.
Rita's Kitchen note: Tenderness is the quality standard.
Slice onions/mushrooms; dice beef; stage noodles.
Kettle/tilt skillet; pasta equipment
Cook beef and gravy; cook noodles; heat peas.
Rita's Kitchen note: Keep noodles separate until close to line.
Stage beef, seasoning, rice and corn.
Tilt skillet; rice equipment
Cook beef thoroughly; cook rice; heat corn.
Rita's Kitchen note: Very fast tray line.
Trim/dice beef; stage gravy, rice and carrots.
Braising pans/kettle; rice equipment
Braise beef until tender; cook rice; steam carrots.
Rita's Kitchen note: Good for irregular donated beef cuts.
Stage beef, tomatoes, herbs, pasta and vegetables.
Kettle; pasta equipment
Cook beef; simmer sauce; cook pasta; heat vegetables.
Rita's Kitchen note: Good use of summer produce.
Mix/form patties or stage pre-portioned patties; slice onions.
Mixer/patty former; ovens or tilt skillet
Cook patties thoroughly; add gravy; prepare sides.
Rita's Kitchen note: Patty former improves speed.
Stage beef, onions, gravy base, potatoes and vegetables.
Tilt skillet; potato equipment
Cook beef; prepare potatoes and vegetables; assemble as tray components.
Rita's Kitchen note: Tray format avoids individual pies.
Stage beef, pasta, tomatoes and beans.
Kettle; ovens; hotel pans
Cook beef; cook macaroni; build and bake pans; heat beans.
Rita's Kitchen note: One-pan entrée reduces line complexity; validate protein distribution.
Stage beef, rice, sauce and beans.
Ovens; hotel pans
Cook beef; build casserole pans; bake; heat beans.
Rita's Kitchen note: Validate protein distribution per scoop.
Form beef meatballs; stage gravy, rice and vegetables.
Commercial mixer; ovens; kettle; rice equipment
Bake meatballs; combine with gravy; cook rice; steam vegetables.
Rita's Kitchen note: One of the simplest beef meatball meals for scale.
Mix/form meatballs; stage sauce, pasta and beans.
Mixer; ovens; kettle
Bake meatballs; sauce; cook pasta; heat beans.
Rita's Kitchen note: Use portion scoop or former.
Mix beef, binder and seasoning; form larger meatballs; prep sides.
Commercial mixer; ovens; potato equipment
Bake meatballs to ground-meat temperature; prepare gravy and sides.
Rita's Kitchen note: Meatloaf flavor without slicing hundreds of loaves.
Form meatballs; slice mushrooms/onions; stage gravy and noodles.
Commercial mixer; ovens; steam kettle; pasta equipment
Bake meatballs to ground-meat temperature; combine with gravy; cook noodles; heat peas.
Rita's Kitchen note: Keep noodles separate until close to assembly.
Mix beef with mild taco seasoning and binder; form and pan.
Commercial mixer; ovens; rice equipment
Bake meatballs; prepare rice and corn; sauce lightly if needed.
Rita's Kitchen note: A familiar, mild, volunteer-friendly meatball meal.
Cook beef; stage beans and tomatoes.
Steam kettle
Simmer to thick chili texture; fill containers.
Rita's Kitchen note: Good high-volume soup/chili meal.
Dice beef; measure rice and vegetables.
Steam kettle; rice equipment
Cook beef until tender; add rice at controlled timing; fill containers.
Rita's Kitchen note: Avoid overcooked rice in long holding.
Dice beef; measure barley; prep vegetables.
Steam kettle
Cook beef and barley until tender; fill containers.
Rita's Kitchen note: Barley thickens during storage; monitor liquid level.
Dice beef; measure lentils and vegetables.
Steam kettle
Cook beef and lentils until tender; fill containers.
Rita's Kitchen note: Lentils stretch beef economically.
Dice beef and vegetables; stage broth.
Steam kettle; braising equipment
Cook beef until tender; add vegetables; fill containers.
Rita's Kitchen note: Tender beef is the quality standard.
Dice beef/onions; stage broth, rice and vegetables.
Steam kettle; rice equipment
Cook beef stew; cook rice; heat vegetables.
Rita's Kitchen note: Use a thick, tray-friendly consistency.
Cook ground beef; stage beans, tomatoes and spices.
Tilt skillet; steam kettle
Simmer chili; fill containers with even solids distribution.
Rita's Kitchen note: Container version of chili; separate from tray meal.
Cook ground beef; prep vegetables and broth.
Tilt skillet; steam kettle
Build soup in kettle; stir while filling to distribute solids.
Rita's Kitchen note: Comfort-food soup using ground beef.
Dice venison; cut potatoes/carrots; stage broth.
Braising kettle/pans
Braise until tender; add vegetables in controlled batches.
Rita's Kitchen note: Tenderness and moisture are key.
Stage venison, BBQ sauce, macaroni and corn.
Tilt skillet; kettle
Cook/sauce venison; prepare mac; heat corn.
Rita's Kitchen note: Use sauce to improve moisture.
Dice onions/carrots; stage venison, tomatoes and pasta.
Kettle/tilt skillet; pasta equipment
Cook venison; simmer sauce; cook pasta; heat beans.
Rita's Kitchen note: Good way to stretch lean donated venison.
Dice onions/peppers; stage venison, beans, tomatoes and seasoning.
Steam kettle or tilt skillet; rice equipment
Cook ground venison thoroughly; simmer chili; cook rice; heat corn.
Rita's Kitchen note: Best mass-production use of ground venison.
Stage venison, sauce, rice and corn.
Tilt skillet; rice equipment
Cook venison; add sauce; cook rice; heat corn.
Rita's Kitchen note: Use mild seasoning for broad appeal.
Dice onions; stage venison, sauce and noodles.
Kettle/tilt skillet
Cook venison; simmer sauce; cook noodles; heat beans.
Rita's Kitchen note: Comfort-food profile.
Mix venison with approved binder/moisture; form loaves.
Commercial mixer; ovens
Bake; rest and slice; prepare potatoes/carrots.
Rita's Kitchen note: Pilot for moisture before full production.
Slice mushrooms/onions; stage venison and sides.
Kettle/tilt skillet; potato equipment
Cook venison and gravy; prepare potatoes; heat beans.
Rita's Kitchen note: Freezer-friendly comfort meal.
Dice onions; stage venison, gravy, potatoes and vegetables.
Tilt skillet; potato equipment
Cook venison; prepare gravy and sides; assemble tray components.
Rita's Kitchen note: Tray format avoids individual pies.
Dice onions/peppers; stage sauce, venison and sides.
Tilt skillet/kettle; pasta equipment
Cook venison; simmer sauce; cook macaroni; heat beans.
Rita's Kitchen note: Sauce protects venison texture.
Slice mushrooms/onions; stage venison and noodles.
Kettle/tilt skillet
Cook venison and gravy; cook noodles; heat peas.
Rita's Kitchen note: Mushroom gravy helps carry venison flavor.
Stage venison, seasoning, rice and vegetables.
Tilt skillet; rice equipment
Cook venison thoroughly; cook rice; heat vegetables.
Rita's Kitchen note: Add approved sauce/oil as needed for moisture.
Stage venison, tomatoes, herbs, pasta and vegetables.
Kettle; pasta equipment
Cook venison; simmer sauce; cook pasta; heat vegetables.
Rita's Kitchen note: Good summer donated-produce menu.
Stage venison, rice, sauce and vegetables.
Ovens; hotel pans
Cook venison; build casserole pans; bake.
Rita's Kitchen note: Validate protein distribution per scoop.
Form venison meatballs; prep potatoes and carrots.
Commercial mixer; ovens; potato equipment
Bake meatballs; prepare gravy and sides.
Rita's Kitchen note: Approachable venison comfort meal.
Form venison meatballs; stage tomato sauce, pasta and broccoli.
Commercial mixer; ovens; kettle; pasta equipment
Bake meatballs; combine with sauce; cook pasta; steam broccoli.
Rita's Kitchen note: Flexible for donated ground venison lots.
Mix/form meatballs; stage sauce, pasta and broccoli.
Commercial mixer; ovens; kettle
Bake meatballs; sauce; cook pasta; steam broccoli.
Rita's Kitchen note: Use controlled moisture because venison is lean.
Form venison meatballs; stage gravy and noodles.
Commercial mixer; ovens; kettle; pasta equipment
Bake meatballs to ground-meat temp; combine with gravy; prepare sides.
Rita's Kitchen note: Mushroom gravy protects lean venison during reheating.
Form venison meatballs with mild seasoning; stage rice and corn.
Commercial mixer; ovens; rice equipment
Bake meatballs; prepare sides; add light tomato sauce if needed.
Rita's Kitchen note: Mild taco profile helps make venison familiar.
Dice venison; measure barley; prep vegetables.
Steam kettle
Cook venison and barley until tender; fill containers.
Rita's Kitchen note: Barley helps soften venison flavor.
Cook venison; stage beans and tomatoes.
Steam kettle or tilt skillet
Simmer chili; fill containers; stir during filling.
Rita's Kitchen note: Container version; distinct from tray chili.
Dice venison; measure lentils and vegetables.
Steam kettle
Cook venison and lentils until tender; fill containers.
Rita's Kitchen note: Economical and hearty.
Cook venison; stage beans, corn and mild seasoning.
Steam kettle
Build soup; keep seasoning mild; fill containers.
Rita's Kitchen note: Mild familiar profile.
Dice venison and vegetables; stage broth.
Steam kettle
Cook venison until tender; add vegetables; fill containers.
Rita's Kitchen note: Good use of donated venison.
Stage turkey, stuffing and beans.
Ovens; hotel pans; kettle
Cook/reheat turkey to standard; prepare stuffing and beans.
Rita's Kitchen note: Holiday-style meal.
Stage turkey, tomatoes and pasta.
Kettle/tilt skillet
Cook turkey; simmer sauce; cook pasta; steam broccoli.
Rita's Kitchen note: Keep sauce meat-forward.
Dice onions/peppers; stage turkey, beans, tomatoes and spices.
Steam kettle or tilt skillet
Cook turkey thoroughly; simmer chili; cook rice; heat corn.
Rita's Kitchen note: Lean and economical.
Mix turkey in controlled batches; form loaves.
Commercial mixer; ovens; potato equipment
Bake to poultry temp; rest and portion; prepare sides.
Rita's Kitchen note: Classic comfort meal.
Stage turkey, gravy, potatoes and vegetables.
Tilt skillet; potato equipment
Cook turkey filling; prepare potatoes and vegetables; tray components.
Rita's Kitchen note: Tray format avoids individual pies.
Dice onions/peppers; stage turkey and sauce.
Tilt skillet/kettle
Cook turkey; simmer sauce; cook macaroni; heat beans.
Rita's Kitchen note: Scoopable and volunteer-friendly.
Stage turkey, mushrooms/onions and noodles.
Kettle/tilt skillet
Cook turkey; prepare gravy; cook noodles; heat peas.
Rita's Kitchen note: Keep noodles separate until close to assembly.
Stage turkey, seasoning, rice and corn.
Tilt skillet; rice equipment
Cook turkey thoroughly; cook rice; heat corn.
Rita's Kitchen note: Fast tray line.
Stage turkey, rice/liquid and carrots.
Ovens; hotel pans
Cook turkey; build casserole pans; bake; portion by scoop.
Rita's Kitchen note: Validate protein distribution.
Form meatballs; stage gravy, stuffing and beans.
Commercial mixer; ovens; hotel pans; kettle
Bake meatballs; prepare stuffing and beans; plate with corrected portions.
Rita's Kitchen note: Holiday-style flavor easier than sliced turkey.
Form meatballs; stage pasta, Alfredo sauce and broccoli.
Commercial mixer; ovens; kettle; pasta equipment
Bake meatballs; heat sauce; cook pasta; steam broccoli.
Rita's Kitchen note: Mark milk/wheat allergens based on actual ingredients.
Mix/form meatballs; stage sauce, pasta and beans.
Mixer; ovens; kettle
Bake meatballs; sauce; cook pasta; heat beans.
Rita's Kitchen note: Turkey is sticky; use a fixed scoop/former.
Form meatballs; slice mushrooms/onions; stage gravy and noodles.
Commercial mixer; ovens; kettle; pasta equipment
Bake turkey meatballs to poultry temp; build gravy; prepare sides.
Rita's Kitchen note: Freeze-test selected dairy gravy before full adoption.
Mix turkey with mild seasoning and binder; form and pan.
Commercial mixer; ovens; rice equipment
Bake meatballs; prepare rice and corn.
Rita's Kitchen note: Good for donated ground turkey.
Stage pork, rice and vegetables.
Ovens/tilt skillet; rice equipment
Cook/sauce pork; cook rice; heat vegetables.
Rita's Kitchen note: Bowl format supports speed.
Slice/portion pork; stage gravy and sides.
Ovens; slicer; kettle
Roast/reheat; prepare potatoes and beans.
Rita's Kitchen note: Good for roast donations.
Stage sausage, pasta and vegetables.
Ovens/tilt skillet; pasta equipment
Cook sausage; cook pasta; heat vegetables.
Rita's Kitchen note: Piece-count protein supports line speed.
Dice pork and vegetables; stage broth.
Braising kettle/pans
Braise pork; cook vegetables; portion stew-style.
Rita's Kitchen note: Use tender cooked texture as QC standard.
Stage pork and sauce; measure mac components and corn.
Ovens; kettle; hot holding
Cook/reheat pork to standard; sauce; prepare sides.
Rita's Kitchen note: Broadly appealing.
Portion fish; batch rice; slice carrots.
Ovens; rice equipment; steamer
Bake fish; cook rice; steam carrots.
Rita's Kitchen note: Handle gently; avoid overcooking.
Stage fish cakes and sides.
Ovens; potato equipment
Bake fish cakes; prepare potatoes; heat peas.
Rita's Kitchen note: Piece-count protein helps control portions.
Portion fish; stage tomato sauce, pasta and beans.
Ovens; kettle; pasta equipment
Bake fish in sauce; cook pasta; heat beans.
Rita's Kitchen note: Tomato sauce supports freezing.
Stage patties, rice and broccoli.
Ovens; rice equipment
Bake patties; cook rice; steam broccoli.
Rita's Kitchen note: Good for donated canned or frozen salmon product.
Stage tuna, noodles, sauce and vegetables.
Ovens; hotel pans
Build casserole pans; bake; portion by fixed scoop.
Rita's Kitchen note: Validate protein distribution.
Stage beans, rice and vegetables.
Kettle; rice equipment
Heat beans with seasoning; cook rice; heat vegetables.
Rita's Kitchen note: Easy partner/community meal.
Stage chickpeas, curry base, rice and spinach.
Kettle; rice equipment
Cook curry; cook rice; heat spinach.
Rita's Kitchen note: Use a mild profile for broad appeal.
Stage lentils, broth, rice and carrots.
Steam kettle; rice equipment
Cook lentils; cook rice; steam carrots.
Rita's Kitchen note: Economical and filling.
Stage beans, tomatoes, vegetables and spices.
Steam kettle; rice equipment
Simmer chili; cook rice; heat corn.
Rita's Kitchen note: Vegetarian but hearty.
Stage pasta, vegetables and sauce.
Ovens; hotel pans
Build casserole pans; bake; steam broccoli.
Rita's Kitchen note: Validate serving weight and protein equivalency.
Food + Friendship + Hope
Rita’s Kitchen began with a simple belief: no one should be hungry or alone. Each collection on this site turns donated ingredients into comforting meals — prepared with love by volunteers and shared with dignity across Greater Philadelphia.
