MCO P10110.42B Meat, Fish and Poultry_1.pdf

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TEXAS HASH (GROUND BEEF) Yield 100 Portion 1 Cup Calories 325 cal Ingredient Carbohydrates 24 g Protein 27 g BEEF,GROUND,BULK,RAW,90% LEAN TOMATOES,CANNED,CRUSHED,INCL LIQUIDS ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED RICE,LONG GRAIN WATER CHILI POWDER,DARK,GROUND SALT PEPPER,BLACK,GROUND Method 1 2 3 4 Fat 13 g MEAT, FISH, AND POULTRY No.L 061 00 Cholesterol Weight 85 mg 24 lbs 19-7/8 lbs 5-1/4 lbs 4 lbs 3-2/3 lbs 1 lbs 3-1/8 oz 1-1/4 oz 1/2 oz Sodium 320 mg Measure 2 gal 1 qts 3 qts 3 cup 3 qts 2 qts 1 cup 2 cup 3/4 cup 2 tbsp 2 tbsp Calcium 57 mg Issue 5-7/8 lbs 4-3/4 lbs Cook beef until beef loses its pink color; stirring to break apart. Drain or skim off excess fat. Add tomatoes, onions, peppers, rice, water, chili powder, salt <strong>and</strong> pepper to beef. Mix thoroughly. Heat to a simmer. Place about 5 3/4 qts mixture into each steam table pan. Cover pans; bake at 375 F. for 1 hour or until rice is tender. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
TEXAS HASH (GROUND TURKEY) Yield 100 Portion 1 Cup Calories 255 cal Ingredient Carbohydrates 24 g Protein 23 g TURKEY,GROUND,90% LEAN,RAW TOMATOES,CANNED,CRUSHED,INCL LIQUIDS ONIONS,FRESH,CHOPPED PEPPERS,GREEN,FRESH,CHOPPED RICE,LONG GRAIN WATER CHILI POWDER,DARK,GROUND SALT PEPPER,BLACK,GROUND Method 1 2 3 4 Fat 8 g MEAT, FISH, AND POULTRY No.L 061 01 Cholesterol Weight 68 mg 24 lbs 19-7/8 lbs 5-1/4 lbs 4 lbs 3-2/3 lbs 1 lbs 3-1/8 oz 1-1/4 oz 1/2 oz Sodium 362 mg Measure 2 gal 1 qts 3 qts 3 cup 3 qts 2 qts 1 cup 2 cup 3/4 cup 2 tbsp 2 tbsp Calcium 73 mg Issue 5-7/8 lbs 4-3/4 lbs Cook turkey until turkey loses its pink color; stirring to break apart. Drain or skim off excess fat. Add tomatoes, onions, peppers, rice, water, chili powder, salt <strong>and</strong> pepper to turkey. Mix thoroughly. Heat to a simmer. Place about 5 3/4 qts mixture into each pan. Cover pans; using a convection oven, bake at 325 F. 1 hour or until rice is tender on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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MEAT, FISH, AND POULTRY No.L 001 01
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GRILLED BACON Yield 100 Portion 2 S
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Page 19 and 20:
ROAST RIB OF BEEF Yield 100 Portion
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ROAST BEEF Yield 100 Portion 4 Ounc
Page 25 and 26:
SUKIYAKI Yield 100 Portion 1 Cup Ca
Page 27 and 28:
GRILLED TENDERLOIN STEAK Yield 100
Page 29 and 30:
SPINACH LASAGNA Yield 100 Portion 9
Page 31 and 32:
GINGER POT ROAST Yield 100 Portion
Page 33 and 34:
SIMMERED BEEF Yield 100 Portion 4 O
Page 35 and 36:
PEPPER STEAK Yield 100 Portion 5-1/
Page 37 and 38:
GROUND BEEF CORDON BLEU Yield 100 P
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Page 41 and 42:
SWISS STEAK WITH BROWN GRAVY Yield
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Page 45 and 46:
BRAISED BEEF CUBES Yield 100 Portio
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Page 49 and 50:
BEEF AND CORN PIE Yield 100 Portion
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Page 53 and 54:
BEEF STEW Yield 100 Portion 1-1/4 C
Page 55 and 56:
EL RANCHO STEW Yield 100 Portion 1
Page 57 and 58:
STUFFED CABBAGE ROLLS Yield 100 Por
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Page 61 and 62:
LASAGNA (GROUND TURKEY) Yield 100 P
Page 63 and 64:
LASAGNA (CANNED PIZZA SAUCE) Yield
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Page 67 and 68:
TURKEY BALLS STROGANOFF Yield 100 P
Page 69 and 70:
CHILI MACARONI Yield 100 Portion 1-
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Page 73 and 74:
TURKEY PORCUPINES Yield 100 Portion
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CREAMED GROUND TURKEY Yield 100 Por
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CHEESE RAVIOLI (FROZEN) Yield 100 P
Page 79 and 80:
PARMESAN FISH Yield 100 Portion 4 O
Page 81 and 82:
ROAST BEEF HASH (CANNED) Yield 100
Page 83 and 84: TACOS (GROUND BEEF) Yield 100 Porti
Page 85 and 86: MEAT LOAF Yield 100 Portion 6 Ounce
Page 87 and 88: TOMATO MEAT LOAF Yield 100 Portion
Page 89 and 90: MINCED BEEF Yield 100 Portion 5 Oun
Page 91 and 92: GRILLED HAMBURGER STEAK Yield 100 P
Page 93 and 94: MEAT, FISH, AND POULTRY No.L 038 01
Page 99 and 100: STUFFED GREEN PEPPERS (FROZEN) Yiel
Page 105 and 106: BEEF FAJITAS (FAJITA STRIPS) Yield
Page 107 and 108: TURKEY FAJITAS Yield 100 Portion 2
Page 109 and 110: STUFFED BEEF ROLLS Yield 100 Portio
Page 111 and 112: BEEF AND BEAN TOSTADAS Yield 100 Po
Page 115 and 116: TURKEY CUTLET Yield 100 Portion 4-1
Page 119 and 120: CREAMED CHIPPED BEEF Yield 100 Port
Page 123 and 124: GROUND TURKEY STROGANOFF Yield 100
Page 125 and 126: STEAK RANCHERO Yield 100 Portion 4-
Page 127 and 128: SOUTHERN FRIED CATFISH FILLETS Yiel
Page 129 and 130: HOT TAMALES WITH CHILI GRAVY Yield
Page 133: HAMBURGER PARMESAN Yield 100 Portio
Page 139 and 140: ENCHILADAS (GROUND BEEF) Yield 100
Page 141 and 142: ENCHILADAS (GROUND TURKEY) Yield 10
Page 145 and 146: SAUERBRATEN Yield 100 Portion 3-1/2
Page 147 and 148: SCALLOPED HAM AND NOODLES Yield 100
Page 149 and 150: GRILLED HAM STEAK Yield 100 Portion
Page 153 and 154: BAKED HAM STEAK (CANNED HAM) Yield
Page 155 and 156: GRILLED HAM SLICE (CANNED HAM) Yiel
Page 161 and 162: BROCCOLI, CHEESE, AND RICE Yield 10
Page 163 and 164: CHEESE MANICOTTI Yield 100 Portion
Page 165 and 166: CHICKEN ADOBO (8 PC) Yield 100 Port
Page 167 and 168: SWEET AND SOUR CHICKEN (8 PC) Yield
Page 169 and 170: PORK CHOP SUEY Yield 100 Portion 1-
Page 171 and 172: ROAST PORK Yield 100 Portion 3-1/2
Page 173 and 174: BARBECUED PORK LOIN Yield 100 Porti
Page 175 and 176: CREOLE PORK CHOPS Yield 100 Portion
Page 177 and 178: BAKED STUFFED PORK CHOPS Yield 100
Page 179 and 180: BRAISED PORK CHOPS Yield 100 Portio
Page 183 and 184: BREADED PORK STEAKS (FROZEN) Yield
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PORK CHOPS MEXICANA Yield 100 Porti
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Page 189 and 190:
GRILLED BRATWURST Yield 100 Portion
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GRILLED SAUSAGE PATTIES Yield 100 P
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Page 195 and 196:
BRAISED SPARERIBS Yield 100 Portion
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SWEET AND SOUR SPARERIBS Yield 100
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ROAST FRESH HAM Yield 100 Portion 4
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PORK ADOBO Yield 100 Portion 5 Ounc
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ITALIAN STYLE VEAL STEAKS Yield 100
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VEAL PARMESAN Yield 100 Portion 6-1
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JAEGERSCHNITZEL Yield 100 Portion 4
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ROAST VEAL Yield 100 Portion 4 Ounc
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BRAISED LIVER WITH ONIONS Yield 100
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BREADED LIVER Yield 100 Portion 4-1
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OVEN FRIED CHICKEN FILLET (5 OZ) Yi
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CORNED BEEF HASH Yield 100 Portion
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NEW ENGLAND BOILED DINNER Yield 100
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SIMMERED CORNED BEEF Yield 100 Port
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TERIYAKI CHICKEN (THIGHS) Yield 100
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MACARONI TUNA SALAD Yield 100 Porti
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BAKED FISH Yield 100 Portion 4 Ounc
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ONION-LEMON BAKED FISH Yield 100 Po
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HERBED BAKED FISH Yield 100 Portion
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FISH AMANDINE Yield 100 Portion 4 O
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BAKED STUFFED FISH Yield 100 Portio
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PAN FRIED FISH Yield 100 Portion 4
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DEEP FAT FRIED FISH Yield 100 Porti
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BAKED FISH PORTIONS Yield 100 Porti
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FRENCH FRIED FISH PORTIONS Yield 10
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FISH AND CHIPS Yield 100 Portion 6
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FRENCH FRIED FISH NUGGETS Yield 100
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FRIED OYSTERS Yield 100 Portion 6 E
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BOILED LOBSTER, WHOLE Yield 100 Por
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SALMON CAKES Yield 100 Portion 2 Ca
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SCALLOPED SALMON AND PEAS Yield 100
Page 269 and 270:
TUNA SALAD Yield 100 Portion 3/4 Cu
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BAKED TUNA AND NOODLES Yield 100 Po
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FRIED SCALLOPS Yield 100 Portion 5
Page 275 and 276:
CREOLE FISH Yield 100 Portion 3-1/2
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CREOLE SHRIMP Yield 100 Portion 8 O
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TEMPURA SHRIMP Yield 100 Portion 4
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SHRIMP CURRY Yield 100 Portion 3/4
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SEAFOOD NEWBURG Yield 100 Portion 6
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HERBED CORNISH HENS Yield 100 Porti
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MEXICAN BAKED CHICKEN (8 PC) Yield
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CHICKEN VEGA (8 PC) Yield 100 Porti
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MCO P10110.42B Meat, Fish and Poultry_1.pdf

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