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Roasted Pepper Potatoes
Source: U.S. Department of Defence

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VEGETABLES No.Q 504 00
ROASTED PEPPER POTATOES
Yield 100
Portion 2/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
103 cal
19 g
2g
2g
0 mg
170 mg
19 mg
Ingredient
Weight
Measure
Issue
POTATOES,FRESH,PEELED,CUBED
20 lbs
3 gal 2-1/2 qts
24-2/3 lbs
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
WATER
2 lbs
3-3/4 cup
PIMIENTO,CANNED,INCL LIQUIDS
1-1/4 lbs
3 cup
MARGARINE
8 oz
1 cup
1-1/4 oz
2 tbsp
SALT
PARSLEY,FRESH,BUNCH
7-1/3 oz
3 cup
7-2/3 oz
PEPPER,BLACK,GROUND
7/8 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Steam peeled, cubed potatoes for 15 minutes or until tender.
2 Reconstitute milk. Scald milk.
3 Whip the hot potatoes; add pimentos, milk, margarine, salt, pepper, and parsley. Mix on medium low speed for 3 to 4 minutes or
until thoroughly whipped.
4 Divide potatoes evenly among steam table pans. Spray top of potatoes with cooking spray. Using a convection oven, bake at 400 F.
25 minutes or until potatoes are slightly brown. CCP: Hold at 140 F. or higher for service.



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Roasted Pepper Potatoes

Yield: 100 Portion: 2/3 Cup
Calories: 103 cal
Carbohydrates: 19 g
Protein: 2g
Fat: 2g
Cholesterol: 0 mg
Sodium: 170 mg
Calcium: 19 mg

Ingredient Weight Measure Issue
POTATOES,FRESH,PEELED,CUBED 20 lbs 3 gal 2-1/2 qts 24-2/3 lbs
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
WATER 2 lbs 3-3/4 cup
PIMIENTO,CANNED,INCL LIQUIDS 1-1/4 lbs 3 cup
MARGARINE 8 oz 1 cup
SALT 1-1/4 oz 2 tbsp
PARSLEY,FRESH,BUNCH 7-1/3 oz 3 cup 7-2/3 oz
PEPPER,BLACK,GROUND 7/8 oz 1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Steam peeled, cubed potatoes for 15 minutes or until tender.
2 Reconstitute milk. Scald milk.
3 Whip the hot potatoes; add pimentos, milk, margarine, salt, pepper, and parsley. Mix on medium low speed for 3 to 4 minutes or
until thoroughly whipped.
4 Divide potatoes evenly among steam table pans. Spray top of potatoes with cooking spray. Using a convection oven, bake at 400 F.
25 minutes or until potatoes are slightly brown. CCP: 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/roasted_pepper_potatoes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence