Brazilian Creamy Rice Casserole Ingredients Serving: Nutrients Per Serving Calories Saturated Fat Iron 244 kcal 3.84 g 0.67 mg Carbohydrates Vitamin A Sodium 34.95 g 1395.10 IU 332.77 mg Protein Cholesterol Calcium 11.03 g 19.21 mg 188.19 mg Total Fat Vitamin C Dietary Fiber 6.39 g 3.43 mg 4.72 g Yield: 25 Servings Measure Directions Volume: Notes: Meat/Meat Alternative Meets 1 oz. meat/meat alternate, 1 grain serving. 25 servings Pepper, black Tbsp. Cheese, parmesan, dry grated, reduced fat cup Carrots, raw, grated/shredded 1- cups Spinach, fresh, chopped cup Cheese, mozzarella, lite, shredded 9- oz. Cheese, cream, Neufchatel 12 oz. Corn, sweet yellow, frozen kernels, thawed 1- cups Oil, pan cooking spray release 1 spray 1. Preheat oven to 400° F. Spray a steam table pan with pan release. 2. In a large bowl, combine cooked rice, carrots, corn, spinach, beans, pineapple juice, mozzarella cheese, salt and black pepper. 3. In a separate bowl, combine soft cream cheese and yogurt until fully incorporated. 4. Add cream cheese mixture with the rice mixture and combine. 5. Place rice mixture in a prepared steam table pan and top with parmesan cheese. Bake in the oven until parmesan cheese is golden brown. 6. Hold at 135° F. or warmer. (CCP) 7. Serve a 6 oz. portion using a #6 scoop. Rice, long grain, brown, cooked, without salt 3 qt. + cup Beans, black turtle canned, low sodium 3- cups Pineapple juice, canned 6- oz. Salt Tbsp. Yogurt, low-fat, plain 3 cups Recipe HACCP Process: #2 Same Day Service
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Brazilian Creamy Rice Casserole · Brazilian Creamy Rice Casserole Ingredients Serving: Nutrients Per Serving Calories 244 kcal Saturated Fat 3.84 g Iron 0.67 mg Carbohydrates 34.95
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Brazilian Creamy Rice Casserole
Ingredients
Serving:
Nutrients Per ServingCalories Saturated Fat Iron244 kcal 3.84 g 0.67 mg
Carbohydrates Vitamin A Sodium34.95 g 1395.10 IU 332.77 mgProtein Cholesterol Calcium11.03 g 19.21 mg 188.19 mg
Total Fat Vitamin C Dietary Fiber6.39 g 3.43 mg 4.72 g
Oil, pan cooking spray release 1 spray 1. Preheat oven to 400° F. Spray a steam table pan with pan release.2. In a large bowl, combine cooked rice, carrots, corn, spinach, beans,
pineapple juice, mozzarella cheese, salt and black pepper.3. In a separate bowl, combine soft cream cheese and yogurt until
fully incorporated.4. Add cream cheese mixture with the rice mixture and combine.5. Place rice mixture in a prepared steam table pan and top with
parmesan cheese. Bake in the oven until parmesan cheese is golden brown.
6. Hold at 135° F. or warmer. (CCP)7. Serve a 6 oz. portion using a #6 scoop.
Rice, long grain, brown, cooked, without salt 3 qt. + 1/2 cup
Beans, black turtle canned, low sodium 3-3/4 cupsPineapple juice, canned 6-1/4 oz.
Salt 1/2 Tbsp.
Yogurt, low-fat, plain 3 cups
Recipe HACCP Process: #2 Same Day Service
Cheddar Cheese Dip w/Whole Grain Crackers
Ingredients
Serving:
Nutrients Per ServingCalories Saturated Fat Iron216 kcal 6.75 g 0.56 mg
Carbohydrates Vitamin A Sodium13.43 g 294.18 IU 360.65 mgProtein Cholesterol Calcium13.57 g 30.64 mg 378.88 mg
Total Fat Vitamin C Dietary Fiber12.40 g 0.16 mg 1.68 g
Yield:
25 ServingsMeasure Directions
Volume:
Notes:
Meat/Meat Alternative
Meets 1 oz. meat/meat alternate, 1 grain serving.
25 servings
Yogurt, low-fat, plain 1-1/2 cups
Crackers, whole grain, low-salt 100Milk, 1% low-fat 1/2 cup
Cream cheese, Neufchatel 12 oz. 1. Place cream cheese and cheddar cheese in a food processor and blend until smooth.
2. Add yogurt and milk. Puree again until smooth.3. Use a #16 scoop place 2 oz. serving in a 3 or 4 oz. soufflé cup.
4. Hold at 41° F or less (CCP).5. Serve with 4 whole grain crackers.
Lemon juice, fresh or reconstituted 1/2 cup 1. Mix lemon juice and milk. Add to chia and oats and stir. Allow to set 4 hours minimum or overnight.
2. Mix the chia pudding and the yogurt.3. To make parfait: Layer 3/4 cup pudding/yogurt mix (bottom
layer), then 1/2 cup crushed graham crackers, then top with 1/2 cup blueberries.
4. Hold at 41° F. or less (CCP)
Low-fat or fat-free milk 2 qt. + 1-3/4 cups
Graham crackers, crushed, plain or honey* 12-1/2 cupsBlueberries, fresh or frozen** 3 qt. + 1/2 cup
Recipe HACCP Process: #2 Same Day Service
Notes:* 8 whole graham crackers equal approximately 1 cup crushed. Graham cracker crumbs can be substituted for another 1 oz. grain such as teddy grahams, cheerios, or crushed graham pieces.** Frozen blueberries must be thawed and drained before using. Other fruits can be substituted for blueberries.