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Hacienda Potatoes
Source: U.S. Department of Defence

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VEGETABLES No.Q 079 00
HACIENDA POTATOES
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
145 cal
33 g
4g
1g
0 mg
498 mg
46 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
24-1/8 lbs
4 gal 1-1/2 qts
29-3/4 lbs
WATER
16-3/4 lbs
2 gal
TOMATOES,CANNED,DICED,DRAINED
17-5/8 lbs
2 gal
2 lbs
1 qts 2 cup
2-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
4-2/3 oz
1/2 cup 2-2/3 tbsp
SUGAR,GRANULATED
CHILI POWDER,DARK,GROUND
4-1/4 oz
1 cup
SALT
3-3/8 oz
1/4 cup 1-2/3 tbsp
GARLIC POWDER
1-1/4 oz
1/4 cup 1/3 tbsp
CUMIN,GROUND
3/8 oz
2 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
WATER
1 lbs
2 cup
FLOUR,WHEAT,GENERAL PURPOSE
8-7/8 oz
2 cup
Method
1 Add potatoes to water. Bring to a boil. Reduce heat. Simmer 20 minutes or until potatoes are just tender.
2 Combine tomatoes, green peppers, onions, sugar, chili powder, salt, garlic powder, cumin, and black pepper in steam-jacketed
kettle. Bring to a boil; reduce heat; cover; simmer 5 minutes.
3 Blend water and flour to make a smooth paste. Add to sauce. Stir to combine. Simmer 5 minutes or until thickened, stirring
occasionally.
4 Add potatoes to sauce. Stir to evenly distribute ingredients. Cover; bring to a boil, stirring occasionally until mixture comes to a
complete boil. Uncover; reduce heat. Simmer 10 minutes, stirring occasionally until potatoes are thoroughly heated. CCP: Heat to
145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Hacienda Potatoes

Yield: 100 Portion: 3/4 Cup
Calories: 145 cal
Carbohydrates: 33 g
Protein: 4g
Fat: 1g
Cholesterol: 0 mg
Sodium: 498 mg
Calcium: 46 mg

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,CUBED 24-1/8 lbs 4 gal 1-1/2 qts 29-3/4 lbs
WATER 16-3/4 lbs 2 gal
TOMATOES,CANNED,DICED,DRAINED 17-5/8 lbs 2 gal
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2 cup 2-3/8 lbs
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
SUGAR,GRANULATED 4-2/3 oz 1/2 cup 2-2/3 tbsp
CHILI POWDER,DARK,GROUND 4-1/4 oz 1 cup
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
CUMIN,GROUND 3/8 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
WATER 1 lbs 2 cup
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup

Method:
1 Add potatoes to water. Bring to a boil. Reduce heat. Simmer 20 minutes or until potatoes are just tender.
2 Combine tomatoes, green peppers, onions, sugar, chili powder, salt, garlic powder, cumin, and black pepper in steam-jacketed
kettle. Bring to a boil; reduce heat; cover; simmer 5 minutes.
3 Blend water and flour to make a smooth paste. Add to sauce. Stir to combine. Simmer 5 minutes or until thickened, stirring
occasionally.
4 Add potatoes to sauce. Stir to evenly distribute ingredients. Cover; bring to a boil, stirring occasionally until mixture comes to a
complete boil. Uncover; reduce heat. Simmer 10 minutes, stirring occasionally until potatoes are thoroughly heated. CCP: Heat to
145 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/vegetables/hacienda_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence