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

A selection of foodservice recipes using potatoes.

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

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

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

A handfull of recipes designed for large groups or crowds.

Full recipe makes three gallons.

A chart to calculate how much food is needed to serve 100 people; from RecipeSource.com.

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 quantity seafood preparation.

United States Department of Agriculture listing of some available publications.

Includes spareribs and barbecue sauce, spaghetti and hamburger sauce, potato salad, and meat loaf and tomato sauce.

Provides food service recipes in download formats.

Recipes from a competition to develop recipes for schools.

A small collection of dishes meeting their specific cost and nutrition standards.

Recipes for professional chefs. Yields are for foodservice applications.

Cooking for a crowd sized quantity recipes, party planning articles, and charts.