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This page was last updated on December 31st, 1969
This page was last updated on December 31st, 1969
Quantity Cooking (from Cooking)
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Healthwise Quantity Cookbook
Recipes for sides, soups, entrees, and baking in quantity.
Recipes and Cooking
A selection of foodservice recipes using potatoes.
Head Start Recipes
A small collection of dishes meeting their specific cost and nutrition standards.
Freezing Prepared Foods
This factsheet from Clemson University provides information on safe preparation, thawing and serving, storage times and information on foods that do not freeze well.
UniChef.com
Recipes for professional chefs. Yields are for foodservice applications.
Foodservice Recipes
Recipes utilizing soyfoods for foodservice professionals. Includes preparation instructions and nutritional information. From The United Soybean Board.
Alaska Seafood
Recipes for quantity seafood preparation.
Food Service Resource List Meal Planning & Preparation
United States Department of Agriculture listing of some available publications.
Apricot Foodservice Size Recipes
A handfull of recipes designed for large groups or crowds.
Recipes for 50 Persons or More
Includes spareribs and barbecue sauce, spaghetti and hamburger sauce, potato salad, and meat loaf and tomato sauce.
Recipes from Challenge
Recipes from a competition to develop recipes for schools.
Dayle's Growlies for Groups
Large quantity recipes for groups, parties, freezing ahead, buffet table, food amounts to serve 100.
Seafood Gumbo
Full recipe makes three gallons.
Buttered Carrots
Two recipes included, one for feeding 6-8 people and one for feeding 250 people. Other ingredients include white wine, currants, and dates.
Link Culinaire Recipes
A large index of chef recipes designed for restaurant use and large crowds.
Food Service
Provides food service recipes in download formats.
Glazed Carrots
Serves 45.
Serves 100
A chart to calculate how much food is needed to serve 100 people; from RecipeSource.com.
Recipes for sides, soups, entrees, and baking in quantity.
A selection of foodservice recipes using potatoes.
A small collection of dishes meeting their specific cost and nutrition standards.
This factsheet from Clemson University provides information on safe preparation, thawing and serving, storage times and information on foods that do not freeze well.
Recipes for professional chefs. Yields are for foodservice applications.
Recipes utilizing soyfoods for foodservice professionals. Includes preparation instructions and nutritional information. From The United Soybean Board.
Recipes for quantity seafood preparation.
United States Department of Agriculture listing of some available publications.
A handfull of recipes designed for large groups or crowds.
Includes spareribs and barbecue sauce, spaghetti and hamburger sauce, potato salad, and meat loaf and tomato sauce.
Recipes from a competition to develop recipes for schools.
Large quantity recipes for groups, parties, freezing ahead, buffet table, food amounts to serve 100.
Full recipe makes three gallons.
Two recipes included, one for feeding 6-8 people and one for feeding 250 people. Other ingredients include white wine, currants, and dates.
A large index of chef recipes designed for restaurant use and large crowds.
Provides food service recipes in download formats.
Serves 45.
A chart to calculate how much food is needed to serve 100 people; from RecipeSource.com.
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