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cooking competition guideline help
I redid my post because I wasn't getting any response. I am running a cooking competition and entrants need to prepare something large enough for 50 bite size samples. They may be making a casserole or a cake or a soup or a dip. I don't know how large a piece of cookware they should use. Any advice will be greatly appreciated!
Hillary, this is a privately maintained site maintained by one single person with an outside full-time job. I sometimes take 2 or 3 days to answer.
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