RECIPE DETAILS
Item ID: OU023
Batch Quantity: 12
Serving Size: 1
Serving Measure: Ounces
Serving Description: N/A
Nutrition Link: 80623
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP:
HACCP Process Category: NoCook
Recipe Source: TBD
RECIPE DETAILS
Item ID: OU023
Batch Quantity: 12
Serving Size: 1
Serving Measure: Ounces
Serving Description: N/A
Nutrition Link: 80623
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP:
HACCP Process Category: NoCook
Recipe Source: TBD
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Preparation
1. Whisk together mayo and chipotle peppers in sauce.
Serving
Use on sandwiches, burgers, or as a dipping sauce.
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: 1042.73 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 17.83% | |
| Red Orange: 0 | Grains: 0 | Sodium: 1061.21 | |
| 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.
