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Beef-A-Roni
2 3/4 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 3/8 cup red/orange vegetable
Number of Portions: 50 Size of Portion: 3/4 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Water, Municipal, Mississippi | 3 gallon(s) |
Pasta, Macaroni, Elbow, WGR, #295 | 2 pound(s) + 10 ounce(s) |
Beef, Ground, 80/20, #3 | 8 pound(s) + 10 ounce(s) |
Onions, Frozen, Chopped, #72 | 14 ounce(s) |
Paste, Tomato, #10 Can, #266 | 3 1/4 cup(s) |
Tomatoes, Crushed, #10 Can, #268 | 6 1/2 cup(s) |
Sauce, Tomato, #10 Can, #264 | 3 1/4 cup(s) |
Base, Beef, Low Sodium, #347 | 3/4 ounce(s) |
Water, Municipal, Mississippi | 1 1/2 quart(s) |
Pepper, Black, Ground, #336 | 1 1/2 teaspoon(s) |
Garlic Powder, #331 | 1 tablespoon(s) |
Chili Powder, #329 | 2 tablespoon(s) |
Cumin Seed, Ground, #319 | 1 tablespoon(s) + 1 1/2 teaspoon(s) |
Paprika, Ground, Domestic, #335 | 1 1/2 ounce(s) |
Onion Powder, #326 | 1 1/2 ounce(s) |
Cheese, Cheddar, Low Fat, Shredded, USDA | 14 ounce(s) |
DIRECTIONS
1. | Heat water to rolling boil. |
2. | Slowly add macaroni and cook pasta until until al-dente (cooked just long enough to be still firm, and not too soft), according to directions on the package. DO NOT OVERCOOK. Drain well. Set aside for step 5. Cover and hold in warmer. |
3. | Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, continue cooking. |
4. | Add onions to beef and cook for 5 minutes. |
5. | Combine tomato paste, tomatoes, tomato sauce, beef base, water, pepper, garlic powder and remaining seasonings with beef and onion mixture and mix well. Add cooked macaroni from step 2. |
6. | Cook over medium heat, uncovered, until heated throughout, about 5-10 minutes. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Pour into one 12" X 20" X 4" steamtable pan. For 50 servings, use one pan. |
8. | Sprinkle shredded cheese evenly over pans. Place uncovered in warmer to allow cheese to melt before serving. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. |
9. | Using a 6 ounce spoodle, portion 3/4 cup per serving. Each portion provides of 2 3/4 oz. eq. meat/meat alternate, 1 oz. eq. of whole grains, and 3/8 cup of red/orange vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.