 |
http://www.canolainfo.org/html/quantity.html
Recipes for sides, soups, entrees, and baking in quantity.
Keywords:
|
 |
http://www.flash.net/%7Echefr/hotline.htm
A large index of chef recipes designed for restaurant use and large crowds.
Keywords:
|
 |
http://members.tripod.com/%7Elotsofinfo/index.html
Large quantity recipes for groups, parties, freezing ahead, buffet table, food amounts to serve 100.
Keywords:
|
 |
http://www.apricotproducers.com/html/fdserrcpbx.htm
A handfull of recipes designed for large groups or crowds.
Keywords:
|
 |
http://www.potatoes.com/recipes.cfm?Query=I
A selection of foodservice recipes using potatoes.
Keywords: idaho, northwest, pacific, wspc, washington, yukon gold, agriculture, alcohol, baked, burbank, canned, chieftain, chips, cooking, dehydrated, economics, education, export, exporters, exporting, exports, flour, food, food retail, food service, foodservice, french fries, fresh pack, frontier russet, frozen, grower, growers, growing, handling, hilite, hotel, information, institutional, la rouge, market, marketing, mashed, norchip, norkotah, norland, nutrition, packers, packing, potato, potatoe, potatoes, pre-peeled, processed
|
 |
http://www.unichef.com/recipes.htm
Recipes for professional chefs. Yields are for foodservice applications.
Keywords:
|
 |
http://www.customcatering.net/Rec_soup/sfgumbo.html
Full recipe makes three gallons.
Keywords:
|
 |
http://www.recipesource.com/misc/hints/serves-1001.html
A chart to calculate how much food is needed to serve 100 people; from RecipeSource.com.
Keywords:
|
 |
http://hgic.clemson.edu/factsheets/HGIC3065.htm
This factsheet from Clemson University provides information on safe preparation, thawing and serving, storage times and information on foods that do not freeze well.
Keywords: cooking, food, foods, freeze, freezer, freezing, frozen, quantity, storage, store, thawing
|
|
