Text 15398, 110 rader
Skriven 2011-09-06 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: tostadas
================
-=> Quoting Dave Drum to Swisher <=-

 DD> Nachos around here are tortilla/Dorito chips slathered
 DD> with cheese sauce and maybe a bit of tacofilling mixed with the cheese
 DD> sauce. 

Nachos here have lots of goodies on them and a little bit of real
grated cheese sprinkled on top and then passed under a broiler.
Not gloopy cheese sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Army Beef and Bean Tostadas
 Categories: Tortillas, Chilies, Cheese, Beans, Beef
      Yield: 100 Servings
 
     22 lb Beef ground fz
     12 lb Cheese chedder
      6 lb Cheese chedder
      7 lb Sour cream 12 oz
    1/8 oz Garlic dehy gra
 10 1/4 lb Tomatoes fresh
  6 3/8 lb Tomatoes # 10 can
     13 lb Lettuce fresh
  6 1/2 lb Lettuce fresh
  3 1/3 lb Onions dry
    1/2 lb Onions dry
    200    Flour tortilla 8" 57 #23
   9/16 lb Flour gen purpose 10lb
   1/16 lb Sugar; granulated 10 lb
        oz Pepper red ground
  13/16 oz Pepper pickle jalap
    1/8 oz Chili powder
   1/16 lb Salt table 5lb
    1/8 oz Salt table 5lb
 
  YIELD: 100 PORTIONS
  EACH PORTION: 2 TOSTADAS
  
  TEMPERATURE: 375 F. DEEP FAT
  
  1.  PREPARE ONE RECIPE TACO FILLING (RECIPE N0. N-21). SET ASIDE FOR
  USE IN STEP 6. 2. PERPARE ONE RECIPE TACO SAUCE (RECIPE NO. O-15).
  SET ASIDE FOR USE IN STEP 6. 3. WASH, TRIM AND PREPARE VEGETABLES AS
  DIRECTED ON RECIPE NO. M-G-1. SET ASIDE FOR USE IN STEP 6. 4. FRY
  EACH TORTILLA 1 1/2 MINUTES. DRAIN ON ABSORBENT PAPER. DO NOT FOLD.
  SET ASIDE FOR USE IN STEP 6. 5. HEAT BEANS IN STEAM-JACKETED KETTLE
  OR STOCK POT. KEEP WARM FOR USE IN STEP 6. 6.  FOLLOW ASSEMBLY
  INSTRUCTIONS. 7. SERVE IMMEDEIATELY.
  
  ASSEMBLY INSTRUCTIONS: ARRANGE EACH TOSTADA AS FOLLOWS:
  
  1. ONE TOSTADA SHELL 2. 1/4 CUP ( 1-N0. 16 SCOOP) REFRIED BEANS,
  SPREAD EVENLY 3. 1/4 CUP (1-NO. 16 SCOOP) SHREDDED CHEESE 4. 1/4 (
  1-N0. 16 SCOOP) TACO FILLING,SPREAD EVENLY 5. 1/4 CUP SHREDDED
  LETTUCE 6. 2 TBSP ( 1-NO. 30 SCOOP) CHOPPED TOMATOES 7. 2 TBSP
  CHOPPED ONIONS (OPTIONAL) 8. 1 TBSP TACO SAUCE 9. 1 TBSP SOUR CREAM
  
  NOTE: 1. IN STEP 2, 18-7 OZ BT PREPARED TACO SAUCE MAY BE USED.
  
  2. IN STEP 3, 13 LB FRESH LETTUCE A.P. WILL YIELD 12 LB FINELY
  SHREDDED LETTUCE; 10 LB 3 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB
  FINELY CHOOPED TOMATOES; AND 3 LB 5 OZ DRY ONIONS A.P.  WILL YIELD 3
  LB CHOPPED ONIONS.
  
  3. IN STEP 4, OVEN METHOD: PLACE TORTILLAS IN ROWS, 4 BY 6 ( 9 PANS)
  ON SHEET PANS (18 BY 26 INCHES). BAKE 8 TO 10 MINUTES IN 425 F. OVEN
  OR UNTIL CRISP. NOTE: CONVECTION OVEN: BAKE IN 375 F. OVEN 6 MINUTES.
  
  4. IN STEP 4, TORTILLAS, CORN, THAWED MAY BE USED. DEEP FAT FRY 20
  SECONDS. OVEN METHOD: PLACE TORTILLAS IN ROWS 3 BY 5 ( 13 PANS) ON
  SHEET PANS(18 BY 26 INCHES). BAKE 10 MINUTESIN CONVENTIONAL OVEN (
  425 F.) OR IN CONVECTION OVEN (375 F.) 6 MINUTES.
  
  5. IN STEP 5, 28 LB 4 OZ (29-25 TO 16 OZ CN) CANNED REFRIED BEANS MAY
  BE USED. PANS (18 BY 26 INCHES). BAKE 8 TO 10 MINUTES IN 425 F. OVEN
  OR UNTIL
  
  6. IN STEP 5, ONE RECIPE PLAIN REFRIED BEANS (RECIPE NO. Q-75-3) MAY
  BE USED.
  
  7. IN STEPS 1,2,3 AND 6, INGREIDENTS MAY BE PLACED ON SERVING LINE
  FOR SELF SERVICE. BAKE 10 MINUTES IN CONVENTIONAL OVEN ( 425F.) OR IN
  CONVECTION OVEN (375 F.) 6 MINUTES.
  
  5.  IN STEP 5, 28 LB 4 OZ ( 29-15 TO 16 OZ CN) CANNED REFRIED BEANS
  MAY BE USED.
  
  6.  IN STEP 5, ONE RECIPE PLAIN REFRIED BEANS (RECIPE NO. Q75-3) MAY
  BE USED.
  
  7.  IN STEPS 1,2,3 AND 6, INGREDIENTS MAY BE PLACED ON SERVING LINE
  FOR SELF-SERVICE.
  
  Recipe Number: N04700 SERVING SIZE: 2 TOSTADAS
  From the <Army Master Recipe Index File>
 
MMMMM


Cheers

YK Jim


... Spam Tacos, Breakfast of Champions.

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