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.
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.