INGREDIENT | MEASURE (FOR 100 SERVINGS) |
---|---|
Corn, Yellow, Canned, Whole Kernel, Low Sodium, #256 | 5 1/4 #10 can(s) |
Peppers, Green, Diced, Frozen, #75 | 1 pound(s) + 5 ounce(s) |
Onions, Frozen, Chopped, #72 | 3 cup(s) |
Pimentos, Diced, Canned, #276 | 1 1/3 cup(s) |
Margarine, Bulk, #119 | 6 ounce(s) |
Chili Powder, #329 | 1 tablespoon(s) + 1 teaspoon(s) |
Cumin Seed, Ground, #319 | 1 tablespoon(s) |
Paprika, Ground, Domestic, #335 | 2 teaspoon(s) |
Onion Powder, #326 | 2 teaspoon(s) |
1. | Cooking methods for canned corn: To steam:
To heat:
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Add pimentos, margarine, and seasonings. Stir lightly to combine. |
3. | Serve immediately or cover with plastic wrap and place in warmer until ready for service. 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 or lower. |
Use commodity products when available.