RECIPE DETAILS
Item ID: SI611
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: SI611
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Peppers yield used 80%.
1. Dice bell peppers.
2. Chop cilantro.
3. Preheat oven to 350 degrees F.
Preparation
1. Mix all ingredients together.
2. Spread onto sheetpans.
3. Heat corn at 350 degrees for approximately 15 minutes.
4. Serve immediately.
Serving
Serving = 1/2 Cup (4oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 0 | Calories: 95.66 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 2.8% | |
Red Orange: 0 | Grains: 0 | Sodium: 396.19 | |
Legumes: 0 | |||
Starchy: 0.5 | |||
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.