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    Potatoes .Onions. Peppers. Roasted

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    adam
    This document provides a recipe for roasted potatoes, onions, and peppers that serves 40 portions. It lists the ingredients, measurements, cooking instructions, and nutritional information for 1/2 cup serving. The recipe involves cutting and roasting potatoes, peppers, and onions with oil, salt, and pepper at 375 degrees F until browned and cooked through.

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    © All Rights Reserved
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    Potatoes .Onions. Peppers. Roasted

    Uploaded by

    adam
    15 views2 pages
    This document provides a recipe for roasted potatoes, onions, and peppers that serves 40 portions. It lists the ingredients, measurements, cooking instructions, and nutritional information for 1/2 cup serving. The recipe involves cutting and roasting potatoes, peppers, and onions with oil, salt, and pepper at 375 degrees F until browned and cooked through.

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    Cooking love it

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    This document provides a recipe for roasted potatoes, onions, and peppers that serves 40 portions. It lists the ingredients, measurements, cooking instructions, and nutritional information for 1/2 cup serving. The recipe involves cutting and roasting potatoes, peppers, and onions with oil, salt, and pepper at 375 degrees F until browned and cooked through.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    15 views2 pages

    Potatoes .Onions. Peppers. Roasted

    Uploaded by

    adam
    This document provides a recipe for roasted potatoes, onions, and peppers that serves 40 portions. It lists the ingredients, measurements, cooking instructions, and nutritional information for 1/2 cup serving. The recipe involves cutting and roasting potatoes, peppers, and onions with oil, salt, and pepper at 375 degrees F until browned and cooked through.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    000624 - ROASTED POTATOES,ONIONS,PEPPER

    Source: CHEF V
    Number of Portions: 40
    Size of Portion: 1/2 CUP

    Components: Recipe Subgroups: Attributes:


    Meat/Alt: Vegetable, Other
    Grains:
    Fruit:
    Vegetable: 0.5 cup
    Milk:

    HACCP Process: #2 Same Day Service

    Ingredients Measures Instructions


    011352 POTATO,FLESH & SKN,RAW.................. 8 lbs To Cook:
    011333 PEPPERS,SWEET,GREEN,RAW............ 1 lb 1. Preheat oven to 375 F.
    011821 PEPPERS, BELL, SWEET, RED, RAW... 1 lb 2. Wash and dry potatoes and peppers.
    3. Cut potatoes and peppers into 1/2" dice.

    011282 ONIONS,RAW.......................................... 2 lbs 4. Peel onion and cut into 1/2" dice.

    004698 OIL, CANOLA............................................ 1/2 cup 5. Place potatoes, peppers, and onions on a sheet pan; do not overcrowd or
    902826 SALT, KOSHER........................................ 1 Tbsp veggies will steam rather than roast. Toss with canola oil and sprinkle evenly
    002030 PEPPER,BLACK....................................... 1 TSP (ground) with salt and pepper.
    6. Roast at 375 F for 13-15 minutes or until vegetables are beginning to brown
    and crisp on the edges and potatoes are easily pierced with a fork.

    To Serve:
    1. Serve 1/2 cup roasted potatoes, onions, and peppers to each customer.

    CCP: Heat to 135° F or higher.

    CCP: Hold at 135° F or higher.

    *Nutrients are based upon 1 Portion Size (1/2 CUP)


    Calories 110 kcal Cholesterol 0 mg Protein 2.30 g Calcium 18.39 mg 24.20% Calories from Total Fat
    Total Fat 2.96 g Sodium 184 mg Vitamin A 71.8 RE Iron 0.85 mg 1.91% Calories from Saturated Fat
    Saturated Fat 0.23 g Carbohydrates 19.21 g Vitamin A 399.6 IU Water¹ 113.30 g *0.22%* Calories from Trans Fat
    Trans Fat¹ *0.03* g Dietary Fiber 2.83 g Vitamin C 43.1 mg Ash¹ 1.62 g 69.83% Calories from Carbohydrates
    8.35% Calories from Protein

    Page 1 NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for Printed 3/5/2015
    and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject
    to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.
    *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
    * - denotes combined nutrient totals with either missing or incomplete nutrient data
    ¹ - denotes optional nutrient values

    Allergens
    Milk Egg Peanut Tree Nut Fish Shellfish Soy Wheat
    NO NO NO NO NO NO NO NO
    YES = Present NO = Absent ? = Undefined

    Page 2 NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for Printed 3/5/2015
    and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject
    to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.

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