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Sloppy Joe in a Bread Bowl
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 50 Size of Portion: 1 filled breadbowl
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 8 pound(s) + 10 ounce(s) |
Onions, Frozen, Chopped, #72 | 10 ounce(s) |
Garlic Powder, #331 | 1 tablespoon(s) |
Paste, Tomato, #10 Can, #266 | 1 pound(s) + 12 ounce(s) |
Catsup, Tomato, Bulk, #267 | 1 pound(s) |
Water, Municipal, Mississippi | 2 cup(s) |
Vinegar, White, Bulk, #384 | 1 cup(s) + 2 tablespoon(s) |
Mustard, Powder, Dry, #332 | 2 tablespoon(s) |
Pepper, Black, Ground, #336 | 1 tablespoon(s) |
Sugar, Brown, #405 | 1/2 tablespoon(s) |
Bread Bowl, WGR, #559 | 50 bread bowl(s) |
DIRECTIONS
1. | Brown ground beef and drain. Press draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking. |
2. | Add onions and granulated garlic. Cook for 5 minutes. Add tomato paste, ketchup, water, vinegar, dry mustard, pepper, and brown sugar. Mix well and simmer for 25-30 minutes. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Pour 10 pounds 12 ounces (1 gallon) ground beef mixture into steamtable pan (12" x 20" x 2 ½"). For 50 servings, use 1 pan. |
4. | On the service line, portion with #12 scoop (1/3 cup) into each bread bowl. |
5. | Portion 1 bread bowl per serving. Each portion provides 2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, and 1/8 cup 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 or lower. |
Production Notes
Use commodity products when available.