ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: cooking for over a hundred

Misc.
We are living abroad. and my childrena re going to a international school I am trying to improve on the lunch menus
and I am looking for recipes that are healthy and easy but will serve at least a hundred

thanks

MsgID: 0052542
Shared by: Nancy Vera Venezuela
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: cooking for over a hundred
  Nancy Vera Venezuela
2 Recipe(tried): Potato salad (for 50)
  repost from TKL archive
3 Recipe: Navy Bean Soup (Serves 100)
  repost from TKL archive
4 Recipe(tried): Beef Stew to serve 50 or more
  Repost from TKL Archives
5 Serves 100 (basic chart)
  repost from TKL Archives
6 Recipe: Cooking for a crowd
  Annabelle, IN
7 For Large Crowds
  Jen,FL
ADVERTISEMENT
Random Recipes
  • Spicy-Sweet Ham Salad (food processor)
  • SPICY-SWEET HAM SALAD About 8 ounces cooked cured ham (leftovers from a whole ham are fine), fat trimmed off 1 cup minced celery 1/2 cup mayonnaise, or more to taste 2 hard-cooked eggs, finely chopped 1/4 cup drained ...
  • Salmon Patties with Horseradish Caper Sauce
  • SALMON PATTIES WITH HORSERADISH CAPER SAUCE FOR THE HORSERADISH CAPER SAUCE: 1/4 cup light mayonnaise 2 tablespoons prepared horseradish 1 tablespoon lemon juice 1 tablespoon finely chopped...
  • Fish la Grecque (baked with red onion, tomato and feta)
  • b>FISH LA GRECQUE 2 Pounds fish fillets 1 medium red onion, thinly sliced in rounds 1 tablespoon fresh dill (1 teaspoon dried) Ground black pepper, to taste 1 tablespoon chopped fresh parsley 1/4 cup fresh lemon juice ...
  • Mexican Mice Cookies
  • MEXICAN MICE COOKIES 2 sticks (1/2 lb or 1 cup) butter, softened 1 teaspoon vanilla extract 1/2 cup confectioners' sugar, plus more for dusting 2 cups flour 1 cup finely ground pecans 1/4 teaspoon salt Chow mein noodl...
ADVERTISEMENT
  • Cilantro Chutney (using fresh cilantro)
  • I have searched for years for just the right flavour I was remembering from a chutney I had "somewhere"...it was so long ago, I have forgotten. One day it was quiet at work and I was leafing thru some old magazines my c...
  • Quick-Stuffed Green Peppers (using Rice-A-Roni) (1971)
  • QUICK-STUFFED GREEN PEPPERS 1 (8-oz.) box beef-flavored Rice-A-Roni 6 medium green bell peppers 1/2 cup grated Cheddar cheese Prepare Rice-A-Roni according to package directions. Remove stem end of peppers; discard...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: cooking for over a hundred
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!