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O'Brien Potatoes
Source: U.S. Department of Defence

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VEGETABLES No.Q 049 00
O'BRIEN POTATOES
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
175 cal
29 g
3g
6g
0 mg
194 mg
13 mg
Ingredient
Weight
Measure
Issue
PEPPERS,GREEN,FRESH,CHOPPED
3 lbs
2 qts 1 cup
3-5/8 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED
12-2/3 oz
1-7/8 cup
SHORTENING,VEGETABLE,MELTED
3-5/8 oz
1/2 cup
POTATOES,FRESH,PEELED,CUBED
31 lbs
5 gal 2-1/2 qts
38-1/4 lbs
SALT
1-2/3 oz
2-2/3 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
Method
1
Saute peppers in shortening or salad oil 5 minutes or until tender. Add pimientos; saute until heated through.
2
Fry potatoes in 365 F. deep fat in 25-portion batches 7 minutes or until lightly browned and tender.
3
Drain well in basket or on absorbent paper.
4
Combine 2-1/3 cups of sauteed vegetables with each pan of potatoes.
5
Combine salt and pepper. Sprinkle 2 teaspoons salt-pepper mixture over each batch of potatoes. Stir lightly but thoroughly.
6
Using a convection oven, bake at 350 F. for 8 to 10 minutes until thoroughly heated on high fan, open vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.



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O'Brien Potatoes

Yield: 100 Portion: 2/3 Cup
Calories: 175 cal
Carbohydrates: 29 g
Protein: 3g
Fat: 6g
Cholesterol: 0 mg
Sodium: 194 mg
Calcium: 13 mg

Ingredient Weight Measure Issue
PEPPERS,GREEN,FRESH,CHOPPED 3 lbs 2 qts 1 cup 3-5/8 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED 12-2/3 oz 1-7/8 cup
SHORTENING,VEGETABLE,MELTED 3-5/8 oz 1/2 cup
POTATOES,FRESH,PEELED,CUBED 31 lbs 5 gal 2-1/2 qts 38-1/4 lbs
SALT 1-2/3 oz 2-2/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp

Method:
1
Saute peppers in shortening or salad oil 5 minutes or until tender. Add pimientos; saute until heated through.
2
Fry potatoes in 365 F. deep fat in 25-portion batches 7 minutes or until lightly browned and tender.
3
Drain well in basket or on absorbent paper.
4
Combine 2-1/3 cups of sauteed vegetables with each pan of potatoes.
5
Combine salt and pepper. Sprinkle 2 teaspoons salt-pepper mixture over each batch of potatoes. Stir lightly but thoroughly.
6
Using a convection oven, bake at 350 F. for 8 to 10 minutes until thoroughly heated on high fan, open vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

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/obrien_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence