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Hot Spicy BBQ Sauce

RECIPE DETAILS

Item ID: LW014

Batch Quantity: 128

Serving Size: 1

Serving Measure: ounce

Serving Description: 1 ounce

Nutrition Link: 80585

Food Category: Dressings, gravies, marinades, sauces

HACCP: HSAUC

HACCP Process Category: SameDay

Recipe Source: COOKB

RECIPE DETAILS

Item ID: LW014

Batch Quantity: 128

Serving Size: 1

Serving Measure: ounce

Serving Description: 1 ounce

Nutrition Link: 80585

Food Category: Dressings, gravies, marinades, sauces

HACCP: HSAUC

HACCP Process Category: SameDay

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Preparation

1. Heat oil in large saucepan or stock pot over low to medium heat.
2.Add onions, stir. Sauté gently until they begin to soften. Adjust heat if needed to prevent burning.
3.Add garlic and cook until softened.
4.Stir in remainingingredients. Mix well.
5. Increase heat and bring sauce to a boil, stirring frequently to prevent burning.
6.Reduce heat to simmer and stir often. Simmer for 30-60 minutes. Sauce will thicken slightly.

Serving

7.Hold hot for service or cool according to HACCP


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 51.48
Dark Green: 0 Milk: 0 Sat. Fat: 0.44%
Red Orange: 0 Grains: 0 Sodium: 493.48
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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