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Once a Month Cooking (25) Soups and Stews *(56)

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Alaska Seafood - Recipes for quantity seafood preparation. Food Service - Provides food service recipes in down load formats.
Apricot Foodservice Size Recipes - A handfull of recipes designed for large groups or crowds.
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.
Cooking at Camp Endobanah - Sample menu for a 10-day summer camp with recipes, quantity guide and a sample procurement list.
Cooking in bulk: Teriyaki Beef - Serves 24. Seafood Gumbo - Full recipe makes three gallons.
Dayle's Growlies for Groups - Large quantity recipes for groups, parties, freezing ahead, buffet table, food amounts to serve 100.
Food Service Resource List Meal Planning & Preparation - United States Department of Agriculture listing of some available publications.
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.
Glazed Carrots - Serves 45.
Healthwise Quantity Cookbook - Recipes for sides, soups, entrees, and baking in quantity.
Idaho Potato Recipes - Foodservice recipes for large quantities.
Keebler Food Service Recipes - A small index of appetizer and soup recipes.
Link Culinaire Recipes - A large index of chef recipes designed for restaurant use and large crowds.
Pie Crust - A pie crust recipe that will show you how to make 25 easy crusts and store them for future use. Recipes and Cooking - A selection of foodservice recipes using potatoes.
RecipeSource: Serves 100 - A chart to calculate how much food is needed to serve 100 people.
Recipes from Challenge II - Fifteen recipes to serve 50 to 100 people, from the USDA. - Recipes for professional chefs. Yields are for foodservice applications.

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