Source: U.S. Department of Defence
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Creole Macaroni (Ground Beef)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 064 00
CREOLE MACARONI (GROUND BEEF)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
267 cal
32 g
18 g
8g
43 mg
869 mg
69 mg
Ingredient
Weight
Measure
Issue
WATER
12-1/2 lbs
1 gal 2 qts
TOMATO PASTE,CANNED
7-3/4 lbs
3 qts 1-1/2 cup
TOMATOES,CANNED,DICED,DRAINED
6-5/8 lbs
3 qts
1-1/2 lbs
1 qts 1/2 cup
1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
ONIONS,FRESH,CHOPPED
1-1/4 lbs
3-1/2 cup
1-3/8 lbs
5-1/4 oz
3/4 cup
SUGAR,GRANULATED
SALT
3-3/8 oz
1/4 cup 1-2/3 tbsp
PEPPER,BLACK,GROUND
3/8 oz
1 tbsp
1/3 oz
1 tbsp
GARLIC POWDER
BASIL,SWEET,WHOLE,CRUSHED
3/8 oz
2-2/3 tbsp
PEPPER,RED,GROUND
1/4 oz
1 tbsp
THYME,GROUND
1/8 oz
1 tbsp
MACARONI NOODLES,ELBOW,DRY
6 lbs
1 gal 2-1/2 qts
SALT
1 oz
1 tbsp
WATER,BOILING
33-1/2 lbs
4 gal
11 lbs
BEEF,GROUND,BULK,RAW,90% LEAN
CHEESE,AMERICAN,SHREDDED
1 lbs
1 qts
Method
1 Combine water, tomato paste, tomatoes, peppers, onions, sugar, salt, black pepper, garlic powder, basil, red pepper, and thyme in
steam-jacketed kettle or stock pot. Mix well; bring to a boil; reduce heat; cover; simmer 10 to 15 minutes or until thickened.
2 Add macaroni to salted water; bring to a boil stirring constantly. Cook 10 minutes, stirring occasionally; drain well. Do not
overcook.
3 Brown beef until beef loses its pink color. Drain or skim off excess fat.
4 Combine beef, tomato sauce mixture, and macaroni. Mix well.
5 Pour about 8-1/4 quarts macaroni mixture in each pan.
6 Sprinkle 1-1/3 cups cheese over macaroni mixture in each pan.
7 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent or until mixture is bubbling and cheese is melted.
CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/creole_macaroni_ground_beef.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 267 cal |
| Carbohydrates: | 32 g |
| Protein: | 18 g |
| Fat: | 8g |
| Cholesterol: | 43 mg |
| Sodium: | 869 mg |
| Calcium: | 69 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 12-1/2 lbs | 1 gal 2 qts | |
| TOMATO PASTE,CANNED | 7-3/4 lbs | 3 qts 1-1/2 cup | |
| TOMATOES,CANNED,DICED,DRAINED | 6-5/8 lbs | 3 qts | |
| PEPPERS,GREEN,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/2 cup | 1-3/4 lbs |
| ONIONS,FRESH,CHOPPED | 1-1/4 lbs | 3-1/2 cup | 1-3/8 lbs |
| SUGAR,GRANULATED | 5-1/4 oz | 3/4 cup | |
| SALT | 3-3/8 oz | 1/4 cup 1-2/3 tbsp | |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| GARLIC POWDER | 1/3 oz | 1 tbsp | |
| BASIL,SWEET,WHOLE,CRUSHED | 3/8 oz | 2-2/3 tbsp | |
| PEPPER,RED,GROUND | 1/4 oz | 1 tbsp | |
| THYME,GROUND | 1/8 oz | 1 tbsp | |
| MACARONI NOODLES,ELBOW,DRY | 6 lbs | 1 gal 2-1/2 qts | |
| SALT | 1 oz | 1 tbsp | |
| WATER,BOILING | 33-1/2 lbs | 4 gal | |
| BEEF,GROUND,BULK,RAW,90% LEAN | 11 lbs | ||
| CHEESE,AMERICAN,SHREDDED | 1 lbs | 1 qts |
| Method: | |
|
1 Combine water, tomato paste, tomatoes, peppers, onions, sugar, salt, black pepper, garlic powder, basil, red pepper, and thyme in steam-jacketed kettle or stock pot. Mix well; bring to a boil; reduce heat; cover; simmer 10 to 15 minutes or until thickened. 2 Add macaroni to salted water; bring to a boil stirring constantly. Cook 10 minutes, stirring occasionally; drain well. Do not overcook. 3 Brown beef until beef loses its pink color. Drain or skim off excess fat. 4 Combine beef, tomato sauce mixture, and macaroni. Mix well. 5 Pour about 8-1/4 quarts macaroni mixture in each pan. 6 Sprinkle 1-1/3 cups cheese over macaroni mixture in each pan. 7 Using a convection oven, bake 20 minutes at 325 F. on high fan, closed vent or until mixture is bubbling and cheese is melted. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence