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Okra Melange
Source: U.S. Department of Defence

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VEGETABLES No.Q 503 00
OKRA MELANGE
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
47 cal
10 g
2g
1g
0 mg
196 mg
73 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
GARLIC POWDER
2-3/8 oz
1/2 cup
CELERY,FRESH,CHOPPED
1 lbs
3-3/4 cup
1-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2-1/8 cup
2-1/2 lbs
14-2/3 lbs
2 gal 1 qts
OKRA,FROZEN,CUT
TOMATOES,CANNED,DICED,DRAINED
7-1/8 lbs
3 qts 1 cup
SALT
1-1/4 oz
2 tbsp
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
JUICE,LEMON
8-5/8 oz
1 cup
1/8 oz
1/4 cup 1/3 tbsp
PARSLEY,DEHYDRATED,FLAKED
BREADCRUMBS,DRY,GROUND,FINE
3-3/4 oz
1 cup
Method
1 Spray steam jacketed kettle with non-stick cooking spray. Saute onions and garlic in a steam-jacketed kettle until translucent. Add
celery and green peppers. Cook an additional 5 minutes.
2 Add thawed okra and drained tomatoes. Cook okra.
3 Season with salt, pepper, lemon juice and parsley. Place in baking pans. Sprinkle with bread crumbs. Using a convection oven,
bake at 400 F. for 10 minutes or until bread crumbs are brown. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or
higher for service.



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Okra Melange

Yield: 100 Portion: 1/2 Cup
Calories: 47 cal
Carbohydrates: 10 g
Protein: 2g
Fat: 1g
Cholesterol: 0 mg
Sodium: 196 mg
Calcium: 73 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
GARLIC POWDER 2-3/8 oz 1/2 cup
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2-1/8 cup 2-1/2 lbs
OKRA,FROZEN,CUT 14-2/3 lbs 2 gal 1 qts
TOMATOES,CANNED,DICED,DRAINED 7-1/8 lbs 3 qts 1 cup
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
JUICE,LEMON 8-5/8 oz 1 cup
PARSLEY,DEHYDRATED,FLAKED 1/8 oz 1/4 cup 1/3 tbsp
BREADCRUMBS,DRY,GROUND,FINE 3-3/4 oz 1 cup

Method:
1 Spray steam jacketed kettle with non-stick cooking spray. Saute onions and garlic in a steam-jacketed kettle until translucent. Add
celery and green peppers. Cook an additional 5 minutes.
2 Add thawed okra and drained tomatoes. Cook okra.
3 Season with salt, pepper, lemon juice and parsley. Place in baking pans. Sprinkle with bread crumbs. Using a convection oven,
bake at 400 F. for 10 minutes or until bread crumbs are brown. CCP: Heat to 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/okra_melange.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence