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Italian Rice and Beef
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 205 00
ITALIAN RICE AND BEEF
Yield 100
Portion 9 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
342 cal
20 g
29 g
15 g
92 mg
368 mg
132 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
24 lbs
TOMATOES,CANNED,DICED,DRAINED
3 gal
ONIONS,FRESH,CHOPPED
5 lbs
3 qts 2-1/8 cup
5-1/2 lbs
4 lbs
3 qts 1/8 cup
4-7/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
RICE,LONG GRAIN
3-7/8 lbs
2 qts 1-1/2 cup
BEEF BROTH
1 qts 2 cup
SUGAR,GRANULATED
5-1/4 oz
3/4 cup
GARLIC POWDER
2-3/8 oz
1/2 cup
SALT
1-1/4 oz
2 tbsp
BASIL,SWEET,WHOLE,CRUSHED
1-1/4 oz
1/2 cup
OREGANO,CRUSHED
1-1/4 oz
1/2 cup
PEPPER,BLACK,GROUND
3/8 oz
1 tbsp
CHEESE,MOZZARELLA,PART SKIM,SHREDDED
2 lbs
2 qts
7 oz
2 cup
CHEESE,PARMESAN,GRATED
Method
1 Cook beef in a steam jacketed kettle or stock pot until it loses its pink color, stirring to break apart. Drain fat.
2 Add tomatoes, onions, peppers, rice, beef stock, sugar, garlic powder, salt, basil, oregano and pepper. Stir to blend. Bring to a boil.
Cover tightly; reduce heat; simmer 20 to 25 minutes or until rice is tender. Do not stir.
3 Place 1-2/3 gal cooked beef mixture into each ungreased steam table pan.
4 Sprinkle 1/2 cup parmesan cheese evenly over beef mixture in each pan.
5 Using a convection oven, bake at 325 F. 15 to 20 minutes on high fan, open vent. CCP: Internal temperature must reach 155 F. or
higher for 15 seconds.
6 Distribute 2 cups shredded mozzarella cheese evenly over parmesan cheese in each pan. Bake an additional 3 minutes to melt
cheese. CCP: Hold for service at 140 F. or higher.



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Italian Rice and Beef

Yield: 100 Portion: 9 Ounces
Calories: 342 cal
Carbohydrates: 20 g
Protein: 29 g
Fat: 15 g
Cholesterol: 92 mg
Sodium: 368 mg
Calcium: 132 mg

Ingredient Weight Measure Issue
BEEF,GROUND,BULK,RAW,90% LEAN 24 lbs
TOMATOES,CANNED,DICED,DRAINED 3 gal
ONIONS,FRESH,CHOPPED 5 lbs 3 qts 2-1/8 cup 5-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED 4 lbs 3 qts 1/8 cup 4-7/8 lbs
RICE,LONG GRAIN 3-7/8 lbs 2 qts 1-1/2 cup
BEEF BROTH 1 qts 2 cup
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
GARLIC POWDER 2-3/8 oz 1/2 cup
SALT 1-1/4 oz 2 tbsp
BASIL,SWEET,WHOLE,CRUSHED 1-1/4 oz 1/2 cup
OREGANO,CRUSHED 1-1/4 oz 1/2 cup
PEPPER,BLACK,GROUND 3/8 oz 1 tbsp
CHEESE,MOZZARELLA,PART SKIM,SHREDDED 2 lbs 2 qts
CHEESE,PARMESAN,GRATED 7 oz 2 cup

Method:
1 Cook beef in a steam jacketed kettle or stock pot until it loses its pink color, stirring to break apart. Drain fat.
2 Add tomatoes, onions, peppers, rice, beef stock, sugar, garlic powder, salt, basil, oregano and pepper. Stir to blend. Bring to a boil.
Cover tightly; reduce heat; simmer 20 to 25 minutes or until rice is tender. Do not stir.
3 Place 1-2/3 gal cooked beef mixture into each ungreased steam table pan.
4 Sprinkle 1/2 cup parmesan cheese evenly over beef mixture in each pan.
5 Using a convection oven, bake at 325 F. 15 to 20 minutes on high fan, open vent. CCP: Internal temperature must reach 155 F. or
higher for 15 seconds.
6 Distribute 2 cups shredded mozzarella cheese evenly over parmesan cheese in each pan. Bake an additional 3 minutes to melt
cheese. CCP: 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.

https://theodora.com/recipies/meat_fish_and_poultry/italian_rice_and_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence