INGREDIENT | MEASURE (FOR 54 SERVINGS) |
---|---|
Base, Beef, Low Sodium, #347 | 1 ounce(s) |
Oil, Liquid for Fryer, #396 | 1/4 cup(s) |
Jalapenos, Peppers, Nacho, Sliced, #204 | 1 ounce(s) |
Mustard Greens, Frozen, Cooked, #69 | 9 pound(s) |
Liquid Smoke, Quart, #290 | 1 ounce(s) |
1. | Combine water, beef base, and oil in cooking container. For spicier greens, add chopped jalapeno peppers. |
2. | COOKING METHODS To cook in steamer:
To boil:
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Place in steamtable pans (12" x 20" x 2 1/2"). 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.