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.
Dayle's Growlies for Groups: Large quantity recipes for groups, parties, freezing ahead, buffet table, food amounts to serve 100.
Food Service: Provides food service recipes in download formats.
Food Service Resource List Meal Planning & Preparation: United States Department of Agriculture listing of some available publications.
Foodservice Recipes: Recipes utilizing soyfoods for foodservice professionals. Includes preparation instructions and nutritional information. From The United Soybean Board.
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.
Head Start Recipes: A small collection of dishes meeting their specific cost and nutrition standards.
Healthwise Quantity Cookbook: Recipes for sides, soups, entrees, and baking in quantity.
Healthy Meals Resource System: Recipes from a competition to develop recipes for schools. Provided by the USDA.
Quantity Cooking Recipes from Razzle Dazzle Recipes: Cooking for a crowd sized quantity recipes, party planning articles, and charts.
Recipes and Cooking: A selection of foodservice recipes using potatoes.
Recipes for 50 Persons or More: Includes spareribs and barbecue sauce, spaghetti and hamburger sauce, potato salad, and meat loaf and tomato sauce.
Seafood Gumbo: Full recipe makes three gallons.
Serves 100: A chart to calculate how much food is needed to serve 100 people; from RecipeSource.com.
UniChef.com: Recipes for professional chefs. Yields are for foodservice applications.