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Potatoes and Herbs
Source: U.S. Department of Defence

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VEGETABLES No.Q 078 00
POTATOES AND HERBS
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
132 cal
31 g
3g
0g
0 mg
57 mg
21 mg
Ingredient
Weight
Measure
Issue
GARLIC POWDER
3/4 oz
2-2/3 tbsp
PARSLEY,DEHYDRATED,FLAKED
1/2 oz
3/4 cup
DILL WEED,DRIED
1/3 oz
3 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
THYME LEAVES,DRIED
1/8 oz
1 tbsp
31 lbs
5 gal 2-1/2 qts
POTATOES,FRESH,PEELED,SLICED
ONIONS,FRESH,CHOPPED
4-1/4 lbs
3 qts
4-2/3 lbs
VEGETABLE BROTH
1 gal 1/2 qts
Method
1
Thoroughly combine garlic powder, parsley, dillweed, pepper and thyme.
2
Place 7 pounds or 5-1/2 quarts of potatoes, 3 cups onions, and 1/3 cup of herb mixture in each steam table pan.
3
Gently and thoroughly toss potatoes with onions and herbs to evenly distribute onions and herbs.
4
Prepare vegetable broth according to package directions. Pour 4-1/2 cups broth around edges of potato mixture in each pan.
5
Using a convection oven, bake 60 to 65 minutes at 350 F. or until potatoes are tender and most of the stock is absorbed. CCP: Heat
to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Potatoes and Herbs

Yield: 100 Portion: 2/3 Cup
Calories: 132 cal
Carbohydrates: 31 g
Protein: 3g
Fat: 0g
Cholesterol: 0 mg
Sodium: 57 mg
Calcium: 21 mg

Ingredient Weight Measure Issue
GARLIC POWDER 3/4 oz 2-2/3 tbsp
PARSLEY,DEHYDRATED,FLAKED 1/2 oz 3/4 cup
DILL WEED,DRIED 1/3 oz 3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
THYME LEAVES,DRIED 1/8 oz 1 tbsp
POTATOES,FRESH,PEELED,SLICED 31 lbs 5 gal 2-1/2 qts
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-2/3 lbs
VEGETABLE BROTH 1 gal 1/2 qts

Method:
1
Thoroughly combine garlic powder, parsley, dillweed, pepper and thyme.
2
Place 7 pounds or 5-1/2 quarts of potatoes, 3 cups onions, and 1/3 cup of herb mixture in each steam table pan.
3
Gently and thoroughly toss potatoes with onions and herbs to evenly distribute onions and herbs.
4
Prepare vegetable broth according to package directions. Pour 4-1/2 cups broth around edges of potato mixture in each pan.
5
Using a convection oven, bake 60 to 65 minutes at 350 F. or until potatoes are tender and most of the stock is absorbed. 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/potatoes_and_herbs.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence