Try this Vegetable Combo-Cauliflow recipe, or contribute your own.
Suggest a better descriptionPAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN : 1. PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE NO. QG0300 AND FRESH VEGETABLES ACCORDING TO RECIPE NO. QG0200. TO COOK IN STEAM COOKER, FOLLOW RECIPE NO. QG0600. 2. DRAIN; RESERVE LIQUID FOR USE IN STEP 4. 3. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS. COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL QUANTITY OVER EACH PAN. 4. GARNISH AS DESIRED. (SEE RECIPE NO. A02200). : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, OF VEGETABLE COMBOS 1 AND 4, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB CARROT PIECES. NOTE: 2. IN STEP 1, OF VEGETABLE COMBOS 2 AND 6, 6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB CARROT PIECES. NOTE: 3. IN STEP 1, OF VEGETABLE COMBOS 5, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROTS. 2 LB 12 OZ FRESH CELLERY A.P. WILL YIELD 2 LB CELERY. NOTE: 4. OTHER COMBINATIONS OF VEGETABLES (FROZEN, FRESH, OR CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED. Recipe Number: Q08003 SERVING SIZE: 1/2 CUP From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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