Recipes for quantity seafood preparation.

Provides food service recipes in down load formats.

A handfull of recipes designed for large groups or crowds.

Two recipes included, one for feeding 6-8 people and one for feeding 250 people. Other ingredients include white wine, currants, and dates.

Full recipe makes three gallons.

Large quantity recipes for groups, parties, freezing ahead, buffet table, food amounts to serve 100.

United States Department of Agriculture listing of some available publications.

Recipes utilizing soyfoods for foodservice professionals. Includes preparation instructions and nutritional information. From The United Soybean Board.

This factsheet from Clemson University provides information on safe preparation, thawing and serving, storage times and information on foods that do not freeze well.

Serves 45.

Recipes for sides, soups, entrees, and baking in quantity.

Foodservice recipes for large quantities.

A large index of chef recipes designed for restaurant use and large crowds.

A selection of foodservice recipes using potatoes.

Fifteen recipes to serve 50 to 100 people, from the USDA.

Includes breakfasts, baked goods, desserts, appetizers, soups, salads, side dishes, chicken, vegetarian, meat and fish dishes.

A chart to calculate how much food is needed to serve 100 people.