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Texas Hash (Ground Turkey)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 061 01
TEXAS HASH (GROUND TURKEY)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
255 cal
24 g
23 g
8g
68 mg
362 mg
73 mg
Ingredient
Weight
Measure
Issue
TURKEY,GROUND,90% LEAN,RAW
24 lbs
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
19-7/8 lbs
2 gal 1 qts
ONIONS,FRESH,CHOPPED
5-1/4 lbs
3 qts 3 cup
5-7/8 lbs
4 lbs
3 qts
4-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
RICE,LONG GRAIN
3-2/3 lbs
2 qts 1 cup
WATER
1 lbs
2 cup
CHILI POWDER,DARK,GROUND
3-1/8 oz
3/4 cup
SALT
1-1/4 oz
2 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
Method
1
Cook turkey until turkey loses its pink color; stirring to break apart. Drain or skim off excess fat.
2
Add tomatoes, onions, peppers, rice, water, chili powder, salt and pepper to turkey. Mix thoroughly. Heat to a simmer.
3
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
4
temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Texas Hash (Ground Turkey)

Yield: 100 Portion: 1 Cup
Calories: 255 cal
Carbohydrates: 24 g
Protein: 23 g
Fat: 8g
Cholesterol: 68 mg
Sodium: 362 mg
Calcium: 73 mg

Ingredient Weight Measure Issue
TURKEY,GROUND,90% LEAN,RAW 24 lbs
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 19-7/8 lbs 2 gal 1 qts
ONIONS,FRESH,CHOPPED 5-1/4 lbs 3 qts 3 cup 5-7/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 4 lbs 3 qts 4-3/4 lbs
RICE,LONG GRAIN 3-2/3 lbs 2 qts 1 cup
WATER 1 lbs 2 cup
CHILI POWDER,DARK,GROUND 3-1/8 oz 3/4 cup
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp

Method:
1
Cook turkey until turkey loses its pink color; stirring to break apart. Drain or skim off excess fat.
2
Add tomatoes, onions, peppers, rice, water, chili powder, salt and pepper to turkey. Mix thoroughly. Heat to a simmer.
3
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
4
temperature must reach 165 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence