PORK CARNITAS (LR1017)
|
|
- Marion Lucas
- 5 years ago
- Views:
Transcription
1
2 PORK CARNITAS (LR1017) Generated on: 5/17/2018 8:09:34 AM HACCP Process: Process 2: Same day service Meal Contribution: 2 Meat/MA Number of Servings: Serving Size: 2 ounce Moisture gain/loss%: Yield: 11 pound, 7 1/3 ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity PORK ROAST LEG A672, Cooked From Frozen MIX FAJITA SEASONING, As Served 10 pound PORK ROAST LEG A672 LI pound 6 5/8 ounce MIX FAJITA SEASONING LI /8 ounce 3 Beverages, water, tap, municipal cup Tips/Comments o 1. NOTICE: Quantity of ingredients does not increase in preparation instructions when recipe serving is increased for preparation. 2.Variation: Use Lawry's Fajita Seasoning Mix( use 6.6 oz seasoning mix per 10 lbs. of cooked meat). Still using 2 cups of water. Pre-Preparation Instructions o 1. Thaw Pork Roast and cook according to manufacturer s instructions. 2. Once roast is cooked cool enough to shred (or pull). Preparation Instructions o o o Serving Instructions o Nutritional Information 1. Thaw and cook pork roast and cool enough to shred (or pull) 2. Weigh cooked meat for correct seasoning measurement. 3. Mix seasoning mix with 2 cups water (for 10 lbs of meat) adjust accordingly based on pounds of cooked chopped or shredded meat. 4. Combine meat and prepared seasoning. 5. Place meat in the steamer for about 15 minutes to allow flavor to infuse the roast. 5. Mix with measured seasoning mix (6.6 oz per 10 lbs). 4. Hold at 135 degrees or higher until ready to serve. 5. Serve 2 oz weighted portion to = 2 oz M/MA (Determine your serving utensil by weighing which one will hold a 2 oz weighted portion). Fat SFat Carb Protein Sugar % of Calories Nutrients per 100 g Calories (Kcal) Fat Sfat TFat Chol Na Carb TDF Sugars Pro Fe Ca A,IU VitC Mois Ash Powered by PrimeroEdge for: CLEVELAND CITY SCHOOLS Page: 1 of 1
3 (M) 0.011(M) Nutrients per serving (56.7 g) Calories (Kcal) Fat Sfat TFat Chol Na Carb TDF Sugars Pro Fe Ca A,IU VitC Mois Ash (M) 0.006(M) (M) Indicates missing nutrient values. Powered by PrimeroEdge for: CLEVELAND CITY SCHOOLS Page: 1 of 1
4
5 Haywood County Schools Standardized Recipe Recipe Name: Jammin Jambalaya (9-12) Category: LUNCH ENTREE HACCP Process: 2 Same Day Serving Size: 1 cup Ingredients 100 Servings Directions Rice, Long Grain Brown 6 lbs.+ 4oz. Water, hot 1 gal. + 2 qt. No Salt 17 Seasoning 1 T. + 1 t. Chicken, FRZ, Diced Commodity 15 lbs. Oil, Canola 1 c. Peppers, Green Diced, FRZ Onions, Diced, FRZ Celery, Fresh, Diced Tomatoes, Diced, #10 can No Salt 17 Seasoning 1 T. Pepper, Cayenne 1 T. Garlic Powder 9 lbs. + 6 oz. 5 lbs. 3 lbs. + 6 oz. 2 qts ¼ cup Thyme, Dried 1 T. + 1 t. Parsley, Dried, Chopped Meal Contribution 1 serving provides: 2 oz. Meat/ Meat Alternative 1 oz. Grains ½ cup Other Veg. ½ cup Nutritional Information Calories 235 cal Sodium 125 mg Carbohydrates 26 g Trans Fat 0 g 1. To prepare rice: Place rice in a steam table pan. Add hot water to each pan. Add no salt seasoning to each pan and mix well. Steam for about 45 minutes or until tender and fluffy. Check at 30 minutes for water absorption. If needed add more water. Cover and place in a warmer until ready to serve. CCP: Hold and maintain at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. 2. Cook chicken in steamer. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. 3. Heat oil in a tilt skillet. Add chopped peppers, onions, celery, tomatoes, and seasonings. Cook until vegetables are tender. 4. Combine meat, rice and cooked vegetables. Toss gently to blend well and continue heating. Stir frequently. CCP: Heat to 145 degrees For higher for 15 seconds at the completion of the cooking process. 5. Place 3 gallons of Jambalaya in a steam table pan. Three gallons will yield about 45 1-cup servings. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. 6. Portion two #8 scoops for each serving.
6
7 Recipe Prep Sheet Chicken and Waffle Sandwich Recipe HACCP Process: #2 Same Day Service Source: TCS Number of Portions: 1 Portion Size: 1 Each Tullahoma City Schools Ingredient # Ingredient Name Measurements Instructions Chicken Patty Comm# Patty CCP: Wash hands and put on gloves before touching food product. Cook chicken patties according to Box / MS sheet instructions. CCP: Heat to 165 F or higher for at least 15 seconds Belgian Waffle IWC# waffle Cook waffle according to box instructions. Place 1 waffle on the bottom. Place one chicken patty on the waffle. Place 1 waffle on top. CCP: Hold for hot service at 135 F or higher May serve IWC# 7303 Syrup cups as option. *Nutrients are based upon 1 Portion Size (1 Each) Calories¹ kcal Total Fat g Total Dietary Fiber g Vitamin C mg % Calories from Total Fat Saturated Fat¹ g Trans Fat² g Protein g Iron mg % Calories from Sat Fat Sodium¹ mg Cholesterol mg Vitamin A IU Water *N/A* g 0.000% Calories from Trans Fat Sugars g Carbohydrate g Calcium mg Ash *N/A* g % Calories from Carbohydrates Moisture Change % Fat Change % Portion Cost $ % Calories from Protein Type of Fat - Components Meat/Meat ALT 2 oz eq Grain 2.5 oz eq Fruit cup Vegetable cup Milk cup *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data ¹ - denotes required nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes. NOTICE: The data contained within this report and the Mosaic Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions. Page 1 Mar 13, 2018
8 Tullahoma City Schools Recipe Prep Sheet Allergens Milk Egg Soy Wheat *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data ¹ - denotes required nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes. NOTICE: The data contained within this report and the Mosaic Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions. Page 2 Mar 13, 2018
9 Chicken, Fajita, Cheesy Rice, USDA (LR1398) Generated on: 4/18/2018 6:46:32 AM by Amber Buckner HACCP Process: Process 2: Same day service Meal Contribution: 2 WGR, 2 Meat/MA Number of Servings: 1.00 Serving Size: 1 3/4 cup Moisture gain/loss%: Yield: 12 1/8 ounce Waste gain/loss%: Fat gain/loss% : Total Recipe Cost: $ Cost Per Serving: $ Step # Stock Item# Stock Item Stock Quantity Cost ($) Ingredient Quantity Rice, Mexican Fiesta LR cup USDA FOODS, CHICKEN, FAJITA STRIPS, COOKED, As Purchased SAUCE, QUESO BLANCO, CANNED, As Purchased 3 1/2 ounce USDA Foods, Chicken, Fajita Strips, Cooked LI /4 cup Canned, Sauce, Cheese, Queso Blanco LI /2 ounce 1/4 cup Pre-Preparation Instructions This is a fully cooked ready to eat product. Thaw in cooler before reheating. Preparation Instructions Cook Mexican Fiesta Rice according to recipe. Place fajita chicken in a single layer on a baking sheet. Serving Instructions 350 degrees F 8-10 minutes. (Times/temps may need adjusted based on type of equipment; Hydrovection, Combi or Convection Oven.) Heat cheese to proper internal temperature. During serving place 1 cup of rice on tray, top with chicken and queso. Students can decline chicken or rice; they do not have to choose both components. (Cheese cannot be served alone.) Serve rice with 8 oz (1 cup) solid portion server. Serve chicken with #8 (1/2 cup) slotted portion server. Portion weight = 3.4 oz. Serve cheese with 2 oz (1/4 cup) solid portion server. CCP Name CCP Description Critical Temperature (F) Corrective Action Cook Cooking Continue cooking food until the internal temperature reaches the required temperature. Cook Cooking Continue cooking food until the internal temperature reaches the required temperature. Hot Hold Hot Holding Discard the food if it cannot be determined how long the food temperature was below 135 ºF Nutritional Information Powered by PrimeroEdge for: Wilson County Schools Page: 1 of 2
10 Fat SFat Carb Protein Sugar % of Calories Nutrients per 100 g Calories (Kcal) Fat Sfat TFat Chol Nutrients per serving ( g) Na Carb TDF Sugars Pro Fe Ca A,IU VitC (M) (M) Mois Ash 0(M) 2.619(M) 37.22(M) 0.037(M) Calories (Kcal) Fat Sfat TFat Chol Na Carb TDF Sugars Pro Fe Ca A,IU VitC (M) (M) Mois 0(M) 8.972(M) (M) Ash 0.128(M) (M) Indicates missing nutrient values. Powered by PrimeroEdge for: Wilson County Schools Page: 2 of 2
11 BEEF BUBBLE Crust is frozen Pillsbury Southern Style Biscuits dough thawed and rolled in a 5 inch circle Meat Filling 40 pound ground beef 2 cups prepared yellow mustard 2 quarts mayonnaise 15 pounds grated cheese 4 pound chopped onion 1 Can of Nacho Cheese sauce Cook meat till temp of 165 drain excess fat from meat add, onion, mustard, salad dressing cheese and nacho cheese sauce. Mix well then scoop meat with a #12 scoop and put in refrigerator overnight. Thaw the amount of biscuits according to the number of scooped meat. Roll out biscuits next morning on lightly floured table. Put one scoop of meat on top and fold over biscuit. Place fold down on baking sheet. Bake at 350 approximately 20 minutes or till golden brown and internal temp is at least 165. For home version 2 pound ground beef 1 ½ tablespoons mustard ½ cup salad dressing I cup grated cheese 1-10 ounce can nacho cheese soup ¾ cup chopped onion Yields approximately 12
12 Smothered Chicken Black Oak Elementary 180 Grilled Chicken Patties Angie Morris, Manager/Chef 5 lb, 10 oz Mozzarella Cheese Sliced Red Onions Judy Denman, Supervisor 10 Pounds Pre-Sliced Fresh Mushrooms ext:2026 2pkgs Butter Buds Obion County Schools 1 Cup Water 2 Cups Soy Sauce 4 TBSP Granulated Garlic We put this meal with Green Beans/Glazed Carrots or with Green Beans/Romaine Salad, Fruit and a Roll with Choice of Chocolate, Strawberry or White Milk. This meal provides: 2oz Meat (note we are not crediting mozzarella) ¼ Cup Sauteed Mushrooms/Onions-credits as ¼ cup Other vegetable ½ Cup Green Beans - credits as ½ cup Other vegetable ½ Cup Glazed Carrots - credits as ½ cup Red/Orange vegetable OR 1 Cup Romaine Salad - credits as ½ cup Dark Green vegetable ½ Cup Fruit 1oz Whole Grain Roll Directions: Place Grilled Chicken Patties on sheet pans, brush lightly with soy sauce, these will be cooked in batches in time that allows. Cook minutes in a 350degree oven, once meat is at temperature add 1/8 cup of mozzarella cheese to each piece of chicken, place in warmer to allow cheese to melt. IT IS VERY IMPORTANT to have a pan of water at the bottom of your warmer to keep the chicken moist at all times. Sauteed Onions/Mushrooms: Mix 2pkgs Butter Buds with 1 Cup of Warm Water, mix well, divide between 2 cornbread pans that have been placed on top of your cook stove, ADD 6 sliced onions divided among both pans(3 to each), 2 TBSP Granulated Garlic per pan, cook until onions are good and tender, ADD 5 pounds of sliced mushrooms to each pan, ADD 1 Cup of Soy Sauce to each pan. Cook this mixture until the mushrooms release, pan up and serve on the side beside the chicken with a 2oz scoop. We leave our grilled chicken patties covered in mozzarella on a sheet pan and serve with a pizza server. This meal is absolutely delicious! My ladies LOVE it! Teachers/Staff brag about the aroma that travels through the school when the vegetable mixture is being sautéed! It is time consuming but can be done! If other schools decide to try this recipe, they may find easier ways to fix it according to how many kids they have. I always preach don t knock it until you try it! GOOD LUCK!
Protein Pack with Egg (CAR1005)
Protein Pack with Egg (CAR1005) Generated on: 7/26/2018 12:59:00 PM by Tommy Kham HACCP Process: Allergens: Process 1: No Cook Contains Egg, Gluten, Milk, Soy, Wheat; Meal Contribution: 2 WGR, 2 3/4 Meat/MA
More informationSodexo Page 14 Recipe Sizing Report Mar 1, 2015
Page 14 Recipe Sizing Report Mar 1, 2015 825524 - TACO FISH:K12 : rev 1/13 Components HACCP Process: #3 Complex Food Preparation Meat/Alt: 1.5 oz Number of Portions: 1 Grains: 2.25 oz Size of Portion:
More informationFrozen or Ambient National (For SuperKids program, they will only be available to FSDs in MD, MI, OH and VA) Main Telephone # (570)
Samples CN" Mini American Cheese Pierogies Type Lunch Serving Size 6 pierogies # Of Servings In Sample 6 # Of Servings Per Case 66 Case Weight 14.9 lbs. (gross) Frozen or Ambient Frozen States or Regions
More informationBean Tostada - USDA Recipe D120C
Bean Tostada - USDA Recipe D120C Meal Components: Vegetable - Red / Orange, Vegetable - Beans / Peas, Vegetable - Other, Grains, Meat / Meat Alternate D13A Ingredients Weight 50 Servings Measure 100 Servings
More informationDipping Sauce. Cherry-Q. YIELD: 1 gallon HACCP: Complex Food Preperation MEAL COMPONENTS: Condiment INGREDIENTS
Cherry-Q Dipping Sauce YIELD: 1 gallon HACCP: Complex Food Preperation MEAL COMPONENTS: Condiment Children love to dip food into ketchup and other sauces and BBQ flavors are increasingly popular in schools.
More informationPancake Parfait WITH. Tart Cherries
Pancake Parfait WITH Tart Cherries YIELD:100 servings HACCP: No Cook MEAL COMPONENTS: 1/2 cup fruit, 1 oz. eq. whole grain-rich grain, 1 oz. eq. meat/meat alternative Pancakes just got portable with this
More informationSodexo Page 8 Recipe Sizing Report Mar 1, 2015
Page 8 Recipe Sizing Report Mar 1, 2015 825852 - SAND BURGER BAHAMA BEEF:G612 : rev 2/13 Components HACCP Process: #2 Same Day Service Meat/Alt: 2 oz Number of Portions: 24 Grains: 2 oz Size of Portion:
More informationK-12 Meal Planning Week 1
K-12 Meal Planning Week 1 FIVE DAYS OF RECIPES AND TRAY CONCEPTS Simplot Weekly Menu Planning Target Nutrients Daily Average 9-12 6-8 K-8 K-5 CALORIES SATURATED FAT* SODIUM MG 815 7% 1200 mg 640 7% 1000
More informationK-12 Meal Planning Week 2
K-12 Meal Planning Week 2 FIVE DAYS OF RECIPES AND TRAY CONCEPTS Simplot Weekly Menu Planning Target Nutrients Daily Average 9-12 6-8 K-8 K-5 CALORIES SATURATED FAT* SODIUM MG 770 7% 1220 mg 630 7% 1020
More informationProcess # 2 Same Day Service Meat/Meat Alternate, Grain, Vegetable YIELD: 25 Servings 50 Servings Ingredients Weight Measure
Amazing Lo Mein ADAPTED FROM HOOVER CITY SCHOOLS, ALABAMA HEALTHY, DELICIOUS, MEAT-FREE RECIPE F CACFP GUIDELINES Process # 2 Same Day Service Meat/Meat Alternate, Grain, Vegetable YIELD: 25 Servings 50
More informationAsian Slaw Salads. Ingredients. Serving: Volume: Yield: Nutrients Per Serving. Recipe HACCP Process: #1 No Cook. 50 Servings
Asian Slaw Salads Provides 1/4 cup other vegetable. About 6lb. 12 oz. Cole slaw salad mix 5 lbs. 2 gal. 1. Place cole slaw salad mix in large bowl. Dannon plain fat-free Greek yogurt 14 oz. 1-3/4 cups
More informationVegetable Chili Boat cedar cliff high school Camp Hill, Pennsylvania
Dry Beans and Peas This warm and wonderful vegetarian chili will light up your palate with three flavorful beans mixed together with vegetables and spices, surrounded by crunchy corn tortilla chips, and
More informationLab for Meat Alternates
Module 3: Healthy Cuisine for Kids Culinary Manual Lab for Meat Alternates This section contains the following information for this culinary laboratory: Team Recipe Assignments Equipment Needs by Team
More informationSchool District Of Greenville County
990099 - Buffalo Blue Chicken Salad Recipe HACCP Process: #1 No Cook Source: 2017-2018 Number of Portions: 20 Portion Size: 1 salad School District Of Greenville County Page 1 Aug 28, 2017 Ingredient #
More informationTaco Soup Meat/Meat Alternate-Beans/Peas Vegetable- Red/Orange Vegetable-Additional Vegetable
Taco Soup Meat/Meat Alternate-Beans/Peas Vegetable- Red/Orange Vegetable-Additional Vegetable Soups Ingredients: Indicate fresh, frozen, canned, drained, packed in water, juice, dried, dehydrated, cooked.
More informationSauce. Recipes K-12. Sweet & Sour Teriyaki Kung Pao Orange Szechwan
K-12 Sauce Recipes BRING MORE FLAVOR OPTIONS TO YOUR MENU USING OUR FLAVORFUL SCRATCH READY SAUCE RECIPES. Sweet & Sour Teriyaki Kung Pao Orange Szechwan Low sodium 300mg or less per serving At least 25%
More informationSchool Lunch Menus (Grades K-8)
School Lunch Menus (Grades K-8) lunch Ooh La La Lunch Wild West Grab n Go Hummus Florentine Feast Asian Adventure Aunt Jemima French Toast (whole grain) (#43583) Melt ½ c. Butternut Squash Soup ½ c. Country
More informationCreamed Spinach Meat/Meat Alternate-Dark Green Vegetable Vegetables
Creamed Spinach Meat/Meat Alternate-Dark Green Vegetable Vegetables Ingredients: Indicate fresh, frozen, canned, drained, packed in water, juice, dried, dehydrated, cooked. Describe: peeled, sliced, chopped,
More informationTeam 1. Team 2. Team 3. Team 4. These recipes were developed for training purposes and have not been tested or standardized for production.
LESSON 3: MEATS CHEF DEMONSTRATION Browning ground beef Sautéing chicken Pulling or shredding meat (pork or turkey) CULINARY LABORATORY TEAM ASSIGNMENTS Turkey Salad Pork Stir-fry Fish Tacos with Jicama
More informationLAUSD Central Office. Recipe Cards. 1 Each Cheeseburger. Same Day 144 Servings
Cheese Burger Meat/Meat Alternate-Grain/Bread Unassigned R0073 1 Each Burger 1 Each Cheeseburger 144 Servings 2271 BEEF PATTY ALL-NAT CHRBRLD 1 Case (144 Ea Pa 7102 CHEESE AMERICAN SLC (160CT) 5# 144 Each
More informationPurple Power Bean Wrap newman elementary school Needham, Massachusetts
Dry Beans and Peas Rolled up in a whole-wheat tortilla are avocado, white beans, lettuce, and shredded purple cabbage that pack a powerful purple punch in this delicious vegetarian wrap. newman elementary
More informationHarvest Stew david d. jones elementary school Greensboro, North Carolina
Dry Beans and Peas This hearty dish is a perfect blend of spinach, sweet potatoes, red potatoes, northern beans, tomatoes, and chicken. To round out the dish, the flavors of carrots, celery, onions, and
More informationHarvest Veggie Fest Pizza. WesternDairyAssociation.org
Harvest Veggie Fest Pizza WesternDairyAssociation.org Harvest Veggie Fest Pizza Recipe Component: Entree Recipe Category: Entrée K-8 Recipes created for Western Dairy Association by Executive Chef Jason
More informationMinneapolis Public Schools Page 1 Recipe Sizing Report Feb 13, 2018
Page 1 Recipe Sizing Report Feb 13, 2018 001404 - Egg Strata : School Components Attributes Allergens Allergens Present Absent HACCP Process: #3 Complex Food Preparation Meat/Alt: 2 oz -Soy Oil Y - Milk
More informationR CE Rice Cooking Guide for School Food ervice
US-GROWN R CE Rice Cooking Guide for School Food ervice INCLUDeS DELICIOUS RICE RECIPES KIDS LOVE! 50 servings 100 servings ingredients Weight Measure Weight Measure Pork or turkey breakfast sausage pieces
More informationDark Green and Orange Vegetables
Dark Green and Orange Vegetables A chili made of a blend of vegetables, black beans, and smokey spices all served with ancient Aztec whole-grain quinoa. west junior high school Minnetonka, Minnesota Our
More informationGRAND PRIZE WINNER Recipes for Healthy Kids
GRAND PRIZE WINNER Recipes for Healthy Kids These mouth-watering turkey burgers are made with the right amount of spices and a burst of sweet cranberries and served on small whole-grain rolls; watch children
More informationServings Weight Measure Weight Measure
Recipe Name: Breakfast Burritos Yield: 45 Recipe No. BRK-901 Portion Size 1 burrito Eggs, frz whole pasteurized 45 Servings Servings 5 lb 1. Bring tortillas to room temperature. Bacon, slices, pre-cooked
More informationQuick Steps to Fruits & Vegetables Galore Newsletter
Quick Steps to Fruits & Vegetables Galore Newsletter As a follow-up to our Fruit & Vegetable Galore trainings, the NJ Department of Agriculture will occasionally post ideas on our web site to help you
More informationLESSON 6: WHOLE GRAINS
LESSON 6: WHOLE GRAINS CHEF DEMONSTRATION Whole-grain pilaf Grain salad Pasta CULINARY LABORATORY TEAM ASSIGNMENTS Tabouleh Corn and Barley Salad Apple Cinnamon Quinoa Polenta Whole-Wheat Couscous Salad
More informationBROWNIES. Chocolate Chips, Imitation, #2003. Water, Municipal, Mississippi Mix, Brownie, WGR #2020. Calories 203 Carbohydrates 32.
¼ oz. eq. whole grain based dessert NUMBER OF PORTIONS: 60 SIZE OF PORTION: 1 piece Chocolate Chips, Imitation, #2003 Oil, Vegetable, #2507 Water, Municipal, Mississippi Mix, Brownie, WGR #2020 MEASURE
More information1ST PLACE WINNER Whole Grains. This multi-grain pasta dish is bright and fun with fresh broccoli, chicken, and melted cheese that is sure to please.
1ST PLACE WINNER Whole Grains This multi-grain pasta dish is bright and fun with fresh broccoli, chicken, and melted cheese that is sure to please. winograd k-8 elementary school Greeley, Colorado Our
More informationDark Green and Orange Vegetables
Dark Green and Orange Vegetables Inspired by autumn vegetables found at farmers markets, Harvest Delight is an irresistible, brilliantly colored roasted vegetable and fruit medley side dish. the protestant
More informationRecipe Book - Multiple Portions
0000086412 Thai Red Curry Chicken Salad Wrap Portion: 1 Wrap $1.48 24 Portions $35.55 48 Portions $71.09 72 Portions $106.64 96 Portions Red Curry Chicken Salad RECIPE $142.19 6 LB + 4 OZ 12 LB + 4 OZ
More informationMEASURE (FOR 70 SERVINGS)
1/4 oz. eq. whole grain based dessert NUMBER OF PORTIONS: 70 SIZE OF PORTION: 1 piece Water, Municipal, Mississippi Mix, Brownie, Free, #370 MEASURE (FOR 70 SERVINGS) 2 1/2 cup(s) 1 package(s) MRS: 1400
More informationDark Green and Orange Vegetables
Dark Green and Orange Vegetables A combination of colors and textures that overflows with fresh vegetables, spicy fish, and a burst of citrus, all contained in a whole-wheat tortilla, with fresh avocado.
More informationfreshmushrooms nature s hidden treasure
freshmushrooms nature s hidden treasure USDA IQF Mushrooms Now Available for Direct Delivery IQF Diced Mushrooms, Material #110421 40 lb bulk case IQF Mushrooms #110421 Culinary Tips & Recipes According
More informationGrades K-12 Recipes and Meal Plan
Grades K-12 Recipes and Meal Plan Nutrition for Every Taste. If you re trying to create nutritious meals kids will actually eat, take note - C.H. Guenther & Son, Inc. can help you prepare a wide variety
More informationcream of potato soup (50 servings) ingredients
grand prize shelly perry, vale school district #84 vale, oregon cream of potato soup (50 servings) Simplot Traditions Scalloped Potato Casserole Simplot Traditions Mashed Potatoes, Simplot Tater Gems Water
More informationAztec Grain Salad novi meadows 6th grade upper elementary school Novi, Michigan
Whole Grains Aztec Grain Salad combines a South American, high-protein grain called quinoa with aromatic roasted butternut squash, crisp apples, and dried cranberries to make a delicious and colorful side
More informationConfetti Soup burke middle and high school Charleston, South Carolina
Dry Beans and Peas This delicious recipe mixes together black-eyed peas, savory smoked turkey ham, fresh vegetables, and a secret ingredient, kale, to make up this warm, winter-wonder soup! burke middle
More informationONE DISH MEALS & CASSEROLES
ONE DISH MEALS & CASSEROLES If you accidentally over salt a dish while it s still cooking, drop in a peeled potato and it will absorb the excess salt for an instant fix me up 154 Tips for creating a one-dish
More informationPhysicians Committee for Responsible Medicine
Physicians Committee for Responsible Medicine Contents Children s Health Frequently Asked Questions Meeting the USDA National School Lunch Program Requirements Making It Work for You A diet higher in plant-based
More information2ND PLACE WINNER Dry Beans and Peas
2ND PLACE WINNER Dry Beans and Peas Flavored with ground red chili, cumin, garlic, and a touch of tomatoes, these lentils have a salsa flavor that kids are sure to love. Even better, this tasty lentil-based
More informationRecipe Appendix Contents
Recipe Appendix Contents Lesson 1 Drink Low-Fat Milk and Water Instead of Sweetened Drinks 2 Eat a Rainbow! Eat More Vegetables and Fruits 3 Read it Before You Eat It! The Label 4 Make Half Your Grains
More information100 Servings Servings Weight Measure Weight Measure
Recipe Name: Apple-Pineapple D'Lite Yield: 100 Recipe No. CM-701 Portion Size ½ cup Red apples, 125 to 138 count Green apples, 125 to 138 count Pineapple rings, drained Portion control containers 1/2 cup
More informationSpanish Chickpea Stew skyline high school Oakland, California
Dry Beans and Peas The mild spicing of cumin and paprika, the heartiness of chickpeas, the soothing taste of spinach, the slight acidity of tomatoes, and the sweetness of golden raisins, create a delicious
More informationRecipes November, 2015
Recipes November, 2015 Cheesy Spinach & Artichoke Dip Kraft recipes 1 (14 oz) can artichoke hearts, drained & finely chopped 1 (10 oz) pkg frozen chopped spinach, thawed, well drained 3/4 cup grated Parmesan
More informationHoney Mustard Chicken Fingers
Honey Mustard Chicken Fingers These pick up and go crispy chicken fingers are sure to please the pickiest of eaters. 5 servings 6 -/ / Tbsp. Hellmann s or Best Foods Light Mayonnaise Tbsp. Hellmann s or
More informationBaked Beans. Vegetables - Legumes HACCP: #2 Same Day Service Marshall County Recipe V10 USDA Recipe, modified Ingredients
Baked Beans Vegetables - Legumes HACCP: #2 Same Day Service Marshall County Recipe V10 USDA Recipe, modified 100 Servings Servings Pan Release Spray (#9046) Vegetarian Beans (#3230) Catsup (#6030) Onions,
More informationIowa Gold Star Cycle Recipes
Iowa Gold Star Cycle Recipes Iowa Gold Star Cycle Recipes Bureau of Nutrition, Health, and Transportation, Iowa Department of Education - 2011 Iowa Department of Education 2010 - Page i Iowa Gold Star
More informationK ANC RECIPE CARDS
Schwan s Food Service K12 2016 ANC RECIPE CARDS Crunchy Buffalo Chicken Pizza BIG DADDY S Primo 16" Buffalo Chicken pizzas 333.6 oz. (41.7 oz. per pizza) 14.25 oz. Celery, diced (1.78 oz. per pizza) Ranch
More informationSalad Bar. Overview of class
Salad Bar Overview of class Description This is a class designed to be 1-hour after school. In this class, we will make 3 salad dressings and try them over basic greens in a salad. An optional activity
More informationmexican lasagna (100 servings) ingredients
grand prize kay briles, greenfield elementary mexican lasagna (100 servings) Simplot Culinary Select Edamame Succotash 5 bags (121/2 lbs.) Chili Powder 1/2 cup Ground Beef, lean (15% fat or lower) 4 lbs.
More informationAllergen Information: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free, Dairy-Free
Roasted Pork Loin Cook Time: 45 min. 2 lbs. Giant Eagle boneless pork loin 4 Tbsp. Giant Eagle clover honey 1 Tbsp. salt 1 yam, cut 1 bag Giant Eagle Brussels sprouts, halved 1 red onion. wedged ¾ oz.
More informationVegan Quantity Recipes
Vegan Quantity Recipes for School Lunch Programs Table of Contents: Baja Bean Tacos.................. 2 Veg-Out Chili Bowl................ 3 Buddha s Veggie Stir-Fry............ 4 California Pasta Salad...
More informationVolume 6. make MORE WITH LESS. 22 REcipES using gold MEDAL complete pancake MiXES. VARiEtY IN every BoX
make MORE WITH LESS 22 REcipES using gold MEDAL complete pancake MiXES Volume 6 VARiEtY IN every BoX MAKE MORE With LESS Variety in every Box Welcome to volume 6. This edition highlights the versatility
More informationChicken Parmesan, Veggies & Spaghetti
Chicken Parmesan, Veggies & Spaghetti Portions 1 1 Plate (12.7 Oz) Nutritional Information Calories 230 Sat. Fat 2g Carbs 18g Sodium 280mg Protein 24g Fiber 3g Fat 7g If left over, do not reuse. Chicken
More informationzucchini, julienned, use Cone #2 cup onion, strung, use Cone #2 (80 g) teaspoon basil, dry (1 g) teaspoon salt (3 g) teaspoon pepper (2 g)
Stuffed Portabella Mushrooms Makes: 6-8 servings Utensil: Saladmaster Food Processor 3 Qt./2.8 L Sauce Pan with Cover Mega Skillet Limited Edition large mixing bowl Rate Recipe: Select ratinggive Stuffed
More informationHealthy Cooking Across America
Children should have access to healthy food and be able to make healthy food choices wherever they are at home, in school, and in the community. Improving the health of the nation s children and reversing
More informationBaked Potato Soup. Nutrition Facts. Cherokee Nation Health Services. Tips: Servings per Recipe: 12 Serving Size: 1 cup
Baked Potato Soup Tips: Try leaving on the potato skins for added flavor and some extra fiber. Recipe courtesy of Cooking Light magazine. Servings per Recipe: 12 Calories per Serving: 219 Total Fat: 7g
More informationMENU. Day 1 Nectarine Smoothie Chickpea Salad Red Lentils with Potatoes
MENU Day 1 Nectarine Smoothie Chickpea Salad Red Lentils with Potatoes Day 2 Strawberries & Cream Overnight Oats Red Lentils with Spinach & Nectarine Salad Caponata over Quinoa Day 3 California Eggs Chickpea
More informationFor frosting: Combine cream cheese and butter. Add powdered sugar. Gently fold in crushed strawberries.
Freeze Dried Sliced Strawberries Fruits Augason Farms freeze dried fruits are frozen then processed to remove the moisture. They still maintain their same size, color, and fresh taste. Freeze Dried Sliced
More informationAdd Asian Cool-factor to your menu!
Recipes Kids Love! VOLUME 3 Add Asian Cool-factor to your menu! ASIAN IS COOL. KIKKOMAN MAKES IT EASY. These days, Asian flavors are way cool for school! In fact, nearly three out of four districts now
More informationMEAT, POULTRY & SEAFOOD
MEAT, POULTRY & SEAFOOD A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly. 110 Meat, Poultry, and Seafood Keep raw meat, poultry and seafood
More informationCornbread Crusted Chicken. Serves: 4 Prep Time: 20 min. Cook Time: 45 min. Total: 1 hr. 5 min.
Cornbread Crusted Chicken Prep Time: 20 min. Cook Time: 45 min. Total: 1 hr. 5 min. ½ cup Giant Eagle buttermilk 1 tsp. salt, divided 1 tsp. pepper, divided 4 7-oz. Nature s Basket chicken breasts 1 red
More informationPink Party Salad. Ingredients. Directions. Nutrition Information. Makes: 6 servings
Pink Party Salad Makes: 6 servings 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons
More informationHoliday Recipe Modifications (general)
Holiday Recipe Modifications (general) Use herbs and spices rather than extra fat for flavor Try grilling or roasting vegetables instead of using casseroles for your sides Use skim milks, low fat or part
More informationHeart-Healthy Thanksgiving Dinner
Heart-Healthy Thanksgiving Dinner Roasted Beet and Tart Apple Salad Roasted Delicata Squash with Quinoa Salad Cranberry Sauce Cauliflower Stuffing Roasted Turkey Nutrition Facts Serving: 1 meal Amount
More informationBreakfast Skillet Hash
Breakfast Skillet Hash Use convenient frozen shredded hash browns to make this one-skillet breakfast in minutes. Prep Time: 5 minutes Cook Time: 15 minutes 1 tablespoon vegetable oil 4 1/2 cups (1/2 of
More informationSCHOOL LUNCH. All Star Lunch is a whole new game. Order FREE samples at baf.com
SCHOOL LUNCH All Star Lunch is a whole new game Order FREE samples at baf.com Santiago Speed Scratch Beans Step Up to The Lunch Plate. Planning menus doesn t have to be a game of hit or miss. That s why
More informationMENU. Day 1 Nectarine Smoothie Chickpea Salad Cashew Crusted Chicken with Potatoes & Peppers
MENU Day 1 Nectarine Smoothie Chickpea Salad Cashew Crusted Chicken with Potatoes & Peppers Day 2 Strawberries & Cream Overnight Oats Nectarine Chicken Salad Caponata Fish Day 3 California Eggs Chickpea
More informationGround Beef Basics TIPS FOR BUYING, STORING AND COOKING
Ground Beef Basics TIPS FOR BUYING, STORING AND COOKING Ground Beef Nutritional Facts Beef gives your body more of the nutrients you need. A 3 oz. serving of lean beef provides the following nutrients
More informationSteps: 1. Using pizza cutter or kitchen scissors, cut each tortilla into 8 triangular wedges.
Baked Corn Tortilla Chips Fried tortilla chips easily add extra calories mostly from fat. Homemade chips can eliminate the extra added fat and salt typically found in commercial chip products. Try using
More informationBIG taste BIG smiles EASY-TO-MAKE, delicious meal solutions THAT ARE COMPLIANT WITH THE 2014 USDA SCHOOL MEAL guidelines RECIPE BOOK K-12
BIG taste BIG smiles EASY-TO-MAKE, delicious meal solutions THAT ARE COMPLIANT WITH THE 214 USDA SCHOOL MEAL guidelines RECIPE K-12 BOOK As your resource for navigating through the changes to USDA guidelines,
More informationBBQ Ribs. Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie
BBQ Ribs (Hormel) Loaded Potato Salad Marinated Three Bean Salad Cornbread Peach Pie (Chef Pierre) Memorial Day Daily Spreadsheet Holiday Menu General Mech Soft Pureed LCS Menorial Day BBQ Pork Ribs (3
More informationHoliday Menu. Healthy Foods for a Festive Party
Holiday Menu Healthy Foods for a Festive Party Appetizer: Cranberry jalapeno dip Drinks: Hot seasonal tea & Seasonal shrub (flavored vinegar spritzer) Salad: Spinach salad with pomegranate vinaigrette
More informationASSORTED CEREALS (B - 05) COMPONENTS PER PORTION 1 serving bread/grains. Portion Size 1 Each
ASSORTED CEREALS (B - 05) QUANTITY/PORTIONS INGREDIENTS METHOD 10 50 100 Ready to Eat Cereals, Box/Bowl Pk: 1 ea. 5 ea. 10 ea. Honey Nut Cheerios 1 ea. 5 ea. 10 ea. Raisin Bran 1 ea. 5 ea. 10 ea. Rice
More informationII. Ingredients and Food Cost (from Webtrition): The EP of produce was factored into cost.
Authentic Recipe Project: The Winston-Salem area consists of predominantly white, black, and Hispanic ethnicities. I chose to use a recipe incorporating quinoa, which is a commonly used grain in South
More informationWhole Wheat Chocolate Cake
Whole Wheat Chocolate Cake Servings: 120 pieces For Enhanced Meal Pattern only: 1 piece provides 1 serving of Grains/Breads. Whole wheat flour 4 lb 3 qt 3 ⅛ cups 1. Blend flour, sugar and cinnamon in mixer
More informationWhat s. CACFP Chinese, Vietnamese, Malaysian, Indonesian Style. Around the World TryDay for Family Child Care. By National CACFP Forum
United States Department of Agriculture What s Cooking USDA MIXING BOWL Cookbook CACFP Chinese, Vietnamese, Malaysian, Indonesian Style Around the World TryDay for Family Child Care By National CACFP Forum
More informationEasy Peasy Pasta. Prep Time: 20 minutes Serves: 6
Easy Peasy Pasta Prep Time: 20 minutes Serves: 6 2 cups fresh peas (or 2 cups frozen peas, thawed) 1 pound whole wheat pasta 1 cup part-skim ricotta cheese ¼ cup (loosely packed) fresh parsley leaves (chopped)
More informationAmazing Lo Mein. Preparation
Amazing Lo Mein ADAPTED FROM HOOVER CITY SCHOOLS, ALABAMA HEALTHY, DELICIOUS, MEAT-FREE RECIPE F K-12 SCHOOLS Noodles, Spaghetti, dry weight 6 lbs. 4 oz. 12 lbs. 8 oz. Oil, olive or vegetable 1 pint 1
More informationBroccoli Cheese Cornbread Muffins Breads Nutrition Facts
Broccoli Cheese Cornbread Muffins Nutrition Facts Servings per Recipe: 20 Serving Size: 1 muffin Calories per Serving: 120 Total Fat: 3g Saturated Fat: 1g Cholesterol: 0 mg Sodium: 330mg Total Carbohydrate:
More informationVisit the Sweet Potato Café!
Visit the Sweet Potato Café! Your hostesses: UT Family and Consumer Science Agents Amy Elizer, Madison County; aelizer@utk.edu Gwen Joyner, Carroll County; gjoyner1@utk.edu Sarah Poole, Crockett County;
More information1 6-inch round flatbread with topping provides the fol owing meal components for ages 6+: HACCP Tips: Ingredients 10 servings 25 servings
Breakfast Fruit Pizza 1 6-inch round flatbread with topping provides the following meal components for ages 6+: 2 oz eq grains; 1 cup fruit HACCP Tips: Wash all produce thoroughly before slicing. Keep
More informationCOMFORT cuisine. Corned Beef Hash. from the Saval Foodservice Culinary Kitchen. SavalDeli.com
COMFORT cuisine SavalDeli.com 800-527-2825 Patty and Egg Sandwich Eggs 3 each Sliced Cheddar Cheese English Muffin Panko Bread Crumbs Patty: In a small bowl add 1lb of cold Corned Beef hash, ½ cup panko,
More informationMENU. DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli
PREP GUIDE MENU DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli DAY TWO Breakfast Scramble Lentil Broccoli Salad Warm Black Bean
More informationRecipes Kids Love! V O L U M E 4
Recipes Kids Love! VOLUME 4 SERVE FLAVORS KIDS CRAVE AND NUTRITION THEY NEED 8000 7000 Kikkoman Preservative-Free With 75% of districts offering Asian items, now is the time to go 1 Kikkoman global with
More informationCACFP Latin American, Mexican, Carribean Style
United States Department of Agriculture USDA MIXING BOWL CACFP Latin American, Mexican, Carribean Style Around the World Try Day for Family Child Care By National CACFP Forum Find more recipes at www.usda.gov/whatscooking
More informationOPTION 1 OPTION 2 OPTION 3
MENU PLANNER OPTION 1 Breakfast: Apple-Cinnamon Oatmeal 191 Dinner Entrée: Roast Chicken with Cider Gravy 465 and Cranberry Relish Side Dish: Wild Rice with Dried Cranberries and Walnuts 167 Dessert: Pumpkin
More informationIN YOUR COMMUNITY RECIPES
IN YOUR COMMUNITY RECIPES TABLE OF CONTENTS RECIPE WEBTRITION NUMBER PAGE NUMBER Apple Cake* 236 3 Apple Dumplings* 4753 4 Cinnamon Sugar Blend 124 6 Beef Brisket, Beer Marinated 4840 7 Boiled/Steamed
More informationDeviled Eggs with California Avocado Recipe Provided By the California Avocado Commission. INSIST ON Copyright 2013 California Avocado Commission
Deviled Eggs with California Avocado C A L I F O R N I A AV O C A D O S For a fresh new twist on deviled eggs, fill egg white halves with mashed California Avocado and get 166 mcg of potassium per tablespoon.
More informationMENU. DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli
PREP MENU DAY ONE Peanut Butter Banana Smoothie Split Pea Hummus with Orange Avocado Salad Lentil & Sweet Potato Skillet & Broccoli DAY TWO Breakfast Scramble Lentil Broccoli Salad Warm Black Bean & Barley
More informationCalories 337 Calories from Fat 123. Saturated Fat 1g 5% Sodium 200mg 8% Dietary Fiber 3g 12% Sugars 27g
Apple Crisp Makes 8 servings 4 Granny Smith apples 8 graham crackers 3/4 cup packed brown sugar 1/2 cup rolled oats Day 1 1/2 cup flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup melted butter 1.
More informationLIFE HAS HEALTHY CHOICES
LIFE HAS HEALTHY CHOICES 2015 Recipes Black Bean Soup y 1 Italian Broccoli and Pasta y 2 Sweet Potato Fries y 3 Zucchini and Tomatoes y 4 Easy Greek Salad y 5 Baked Chicken Nuggets y 6 Peach Crisp y 11
More informationRecipes Kids Love! V O L U M E 4
Recipes Kids Love! VOLUME 4 SERVE FLAVORS KIDS CRAVE AND NUTRITION THEY NEED 8000 7000 Kikkoman Preservative-Free With three out of four districts offering Asian items, now is the time Kikkoman to go global
More informationeggo BREAKFAST SANDWICH STACKED WITH POSSIBILities A delicious veggie and waffle spin on a classic breakfast sandwich.
eggo BREAKFAST SANDWICH A delicious veggie and waffle spin on a classic breakfast sandwich. STACKED WITH POSSIBILities Nutrition Facts Serving Size 1 Sandwich (153g) Servings Per Container 24 Amount Per
More informationRoasted Stuffed Chicken, Gluten Free
Roasted Stuffed Chicken, Gluten Free Prep Time: 10 min. Cook Time: 35 min. Description: Roasted stuffed chicken with garlic cream sauce. Featuring Stouffer s Spinach & Artichoke dip. Chicken breast fillet,
More informationIngredients: Directions:
Corn Pudding Oven Temp: 400 F Cook Time: 30-35 mins. Servings: 8-10 3 eggs (beat eggs) 3/4 cup Splenda 1 ½ tbsp. flour 1 can fat free evaporated milk 1 tsp. vanilla extract 1 can cream style corn 1. Pre-heat
More information