| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
Smothered Onions (Dehydrated Onions)
Source: U.S. Department of Defence | |
Custom Search
|
VEGETABLES No.Q 037 00
SMOTHERED ONIONS (DEHYDRATED ONIONS)
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
117 cal
19 g
2g
4g
0 mg
358 mg
61 mg
Ingredient
Weight
Measure
Issue
ONIONS,DEHYDRATED,CHOPPED
5 lbs
2 gal 2 qts
WATER,WARM
33-1/2 lbs
4 gal
OIL,SALAD
1 lbs
2 cup
3-1/8 oz
1/4 cup 1-1/3 tbsp
SALT
PEPPER,BLACK,GROUND
1/8 oz
1/8 tsp
Method
1
Rehydrate onions in water 1 hour; drain well.
2
Blend salad oil, salt and pepper with onions in steam-jacketed kettle or stock pot.
3
Cover; bring to a boil. Reduce heat; simmer 20 minutes or until tender and slightly browned, stirring occasionally.
4
Drain well. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
Please bookmark this page (add it to your favorites).
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/smothered_onions_dehydrated_onions.html Copyright © 1995-2019 ITA all rights reserved.
|
Yield: 100 | Portion: 1/2 Cup |
Calories: | 117 cal |
Carbohydrates: | 19 g |
Protein: | 2g |
Fat: | 4g |
Cholesterol: | 0 mg |
Sodium: | 358 mg |
Calcium: | 61 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
ONIONS,DEHYDRATED,CHOPPED | 5 lbs | 2 gal 2 qts | |
WATER,WARM | 33-1/2 lbs | 4 gal | |
OIL,SALAD | 1 lbs | 2 cup | |
SALT | 3-1/8 oz | 1/4 cup 1-1/3 tbsp | |
PEPPER,BLACK,GROUND | 1/8 oz | 1/8 tsp |
Method: | |
1 Rehydrate onions in water 1 hour; drain well. 2 Blend salad oil, salt and pepper with onions in steam-jacketed kettle or stock pot. 3 Cover; bring to a boil. Reduce heat; simmer 20 minutes or until tender and slightly browned, stirring occasionally. 4 Drain well. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence