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ArmedForcesRecipes-truncated.xml
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ArmedForcesRecipes-truncated.xml
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<?xml version="1.0" encoding="UTF-8"?>
<data program="FoodProSQL" programVersion="11.1.612"><nutrientNode/><ingredient commonName="" createDate="03/19/1999" description="apple, fresh, small, 2 3/4"" eshaCode="3000" glycemicIndex="38.000000" modifyDate="05/25/2016" nutrientRefNum="315" ownerName="" primaryKey="3000" product="USDA: Commodity" recordType="update" supplier="USDA SR-28" usdaCode="9003" userCode="" version="2.2.0"><GroupData><Group groupID="200000" groupIsFolder="true" groupName="Databases"><Group groupID="1" groupIsFolder="false" groupName="Generic Foods"/></Group><Group groupID="300000" groupIsFolder="true" groupName="Characteristics"><Group groupID="201" groupIsFolder="false" groupName="Kosher"/></Group><Group groupID="300000" groupIsFolder="true" groupName="Characteristics"><Group groupID="207" groupIsFolder="false" groupName="Vegetarian/Lactovo"/></Group><Group groupID="600000" groupIsFolder="true" groupName="Allergens"><Group groupFrenchText="" groupID="409" groupIsFolder="false" groupName="Gluten Free" groupSpanishText=""/></Group><Group groupID="720" groupIsFolder="false" groupName="Fresh/Raw Foods"/><Group groupID="722" groupIsFolder="false" groupName="Fruits"/></GroupData><ThorAllergens/><Yield cookedYield="100.000000" percentRefuse="0.000000" yieldKey="1"><measure gramWeight="149.000000" isDefaultServingMeasure="false" measureKey="5" quantity="1.000000"/></Yield><Yield cookedYield="100.000000" percentRefuse="10.000000" yieldKey="250"><measure gramWeight="165.555603" isDefaultServingMeasure="false" measureKey="5" quantity="1.000000"/></Yield><ingredientStmt ingStmtAltName="" ingStmtText="" languageEnum="1"/><ingredientStmt ingStmtAltName="" ingStmtText="" languageEnum="2"/><ingredientStmt ingStmtAltName="" ingStmtText="" languageEnum="3"/><SeparatedNames><Name Kind="FoodTypeName"/><Name Kind="VarietyName"/><Name Kind="PrimaryDescriptor"/><Name Kind="Title"/><Name Kind="PreparationName"/><Name Kind="OtherDescriptor"/><Name Kind="Content"/><Name Kind="Misc"/></SeparatedNames><nutrientData nutrientId="1001" value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="04/22/1999" description="Apples, baked" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="389194470" ownerName="" primaryKey="389194470" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="J3" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions (3 pans)
EACH PORTION: 1 Apple with 2 Tbsp Syrup (5½ oz)
PAN SIZE: 18X26-inch Sheet pan
TEMPERATURE: 325°F Oven
METHOD:
STEP 1:
Score cored, unpeeled apples once around middle to prevent bursting. Place apples on pans.
STEP 2:
Mix sugar, cinnamon, and salt thoroughly.
STEP 3:
Combine with water and butter or margarine. Pour 1½ qt syrup over apples in each pan.
STEP 4:
Bake 45 minutes or until tender, basting occasionally.
STEP 5:
Serve each apple with 2 tbsp. (1-AA ladel) syrup.
NOTE:
1. In Step 1, 40 lb fresh apples A.P. will yield 33 lb 14 oz cored apples.
2. In Step 4, if convection oven is used, bake at 325° F for 30 minutes or until tender. Use low fan, closed vent.
3. In Step 4, baking time will vary depending on variety and size of apples.
VARIATIONS:
1. BAKED APPLES WITH RAISIN NUT FILLING: Follow Step 1. Mix 1 lb 8 oz (4½ cups) raisins with 1 lb 4 oz (1½ qt) finely chopped unsalted nuts. Fill cavity in center of each apple with 1-2/3 tbsp mixture. Follow Steps 2 through 5. EACH PORTION: 1 Apple with 2 tbsp syrup (6½ oz).
2. BAKED APPLES WITH RAISIN COCONUT FILLING: Follow Step 1. Mix 1 lb 8 oz (4½ cups) raisins with 8 oz (3 cups) prepared sweetened flaked coconut. Fill cavity in center of each apple with 1 tbsp mixture. Follow Steps 2 through 5. EACH PORTION: 1 Apple with 2 tbsp syrup (6 oz).]]></XML_MEMO1><GroupData><Group groupID="200000" groupIsFolder="true" groupName="Databases"><Group groupID="1169194572" groupIsFolder="false" groupName="AFRS__"/></Group></GroupData><ThorAllergens/><Yield cookedYield="100.000000" percentRefuse="0.000000" yieldKey="1"><measure gramWeight="-1.000000" isDefaultServingMeasure="false" measureKey="31" quantity="100.000000"/></Yield><labelOption autoCalcSize="true" calcDVRaw="true" doCanCalories="0" doCanCaloriesFat="0" doCanCarbohydrates="0" doCanFat="0" doCanFibre="0" doCanInsolubleFibre="0" doCanKilijoules="0" doCanMonounsat="0" doCanOmega3="0" doCanOmega6="0" doCanPantothenic="0" doCanPercentDVFootnote="0" doCanPolyunsat="0" doCanRiboflavin="0" doCanSatFat="2" doCanSatFatTransFat="0" doCanServingSize="0" doCanServings="0" doCanSolubleFibre="0" doCanSugarAlcohols="0" doCanThiamine="0" doCanTransFat="2" doCanVitamin="0" doEUNumberFormatting="8" doEUUseWeightOrVolume="0" 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labelStyleFormat="0" mainColPercent="1.000000" noBoldLinear="false" nutrFactsAreaPercent="1.000000" rrUSCalories="0" rrUSCaloriesFat="0" rrUSCarbs="0" rrUSCholesterol="0" rrUSFiberDietary="0" rrUSFiberInsoluble="0" rrUSFiberSoluble="0" rrUSOtherCarbs="0" rrUSProtein="0" rrUSSugars="0" rrUSVitMin="0" showProteinPercentDV="false" showStandardFootnote="true" spacingWidth="2.000000" useAbbrev="false" vitaminMineralColumn="false" voCAAbbreviateAmountPerServing="true" voCACalorieCalculationMethod="0" voCAHideRefToNutrientsTable="false" voCALanguagePrimary="1" voCALanguageSecondary="2" voCAOverrideAndRoundToZero="false" voCAShowPercentCholesterol="true" voEUAlignValuesInColumns="false" voEUShowContainsNegligibleAmtsStmt="false" voEUShowIngredientStatement="true" voEUShowNaturallyOccurringSodiumStmt="false" voEUShowOfWhich="false" voEUShowOfWhichOnSameRow="false" voEUShowPer100RIValues="false" voEUShowPerPortionColumn="true" voEUShowPerPortionRIValues="false" voMXBoldNutrients="true" voMXCalsAmountDisplay="0" voMXHidePctIDRIDS="true" voMXLanguagePrimary="3" voMXLanguageSecondary="1" voMXUseAmendedRoundingRules="true" voMXUseCarbohydratesAvailable="true" voMXVitaminMineralInUnitOfMeasure="false" voUSCalorieCalculationMethod="0" voUSFootnotePosition="1" voUSHideLinesBetweenVitaminMineral="false" voUSHideTransFat="false" voUSHideVitACCI="false" voUSLanguagePrimary="1" voUSLanguageSecondary="3" voUSLeftJustifyNutritionFacts="false" voUSProteinPDCAA="-1.000000" voUSProteinPER="-1.000000" voUSPutAmtPerServInCol="true" voUSPutAmtPerServOverCol="true" voUSShowDualDecDualAmount="false" voUSShowEvenIfInsigCalFromFat="false" voUSShowEvenIfInsigCalFromSatFat="false" voUSShowEvenIfInsigCholesterol="false" voUSShowEvenIfInsigSatFat="false" voUSShowEvenIfInsigSugar="false" voUSShowEvenIfInsigSugarAlcohol="false" voUSShowEvenIfInsigTransFat="false" voUSShowNotASigSrcOfProteinWhenInsig="false" voUSSupplement1stDualRcmdHeading="" voUSSupplement1stDualRcmdHeadingEnglish="" 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modifyDate="10/07/2016" nutrientRefNum="6298930" ownerName="" primaryKey="6298930" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="L2" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions (5 Pans)
EACH PORTION: 2 Slices (½ Ounce)
PAN SIZE: 18x26-inch Sheet Pan
TEMPERATURE: 375°F. Oven
METHOD:
STEP 1:
Arrange slices in rows (about 2 lb 8 oz per pan) down the length of pan, with fat edges slightly overlapping lean edges.
STEP 2:
Bake 25 minutes. Drain excess fat. Bake additional 5 to 10 minutes or until bacon is slightly crisp. DO NOT OVERCOOK.
STEP 3:
Drain thoroughly. Place on absorbent paper or in perforated steam table pan.
NOTE:
1. In Step 1, 12 lb slab bacon may be used. Slice bacon 18 to 20 slices per pound.
2. In Step 1, 18 lb bacon may be used. EACH PORTION: 3 Slices (3/4 Ounce).
3. In Step 2, if convection oven is used, bake at 325°F. 25 minutes on high fan, open vent. Drain fat. Bake additional 5 to 10 minutes.
VARIATIONS:
1. OVEN FRIED CANADIAN BACON: In Step 1, use 12 lb 8 oz Canadian style bacon. Slice into 1 oz slices (200 slices). Place slices shingled down length of sheet pan (4 pans), with lean edges overlapping fat edges. Omit Step 2. Bake 8 to 10 minutes or in 325°F. convection oven 6 to 8 minutes on high fan, open vent. In Step 3, reserve cooking juices; pour 3/4 cup juices over bacon in each pan. EACH PORTION: 2 Slices (1½ Ounces).
2. GRILLED BACON: In Step 1, place slices on 350°F. griddle. Grill 5 minutes, turning once after 3 minutes, until slightly crisp. Remove excess fat as it accumulates on griddle. Omit Step 2. Follow Step 3.
3. GRILLED CANADIAN BACON: In Step 1, use 12 lb 8 oz Canadian bacon. Slice into 1 oz slices (200 slices) Grill on lightly greased 350°F. griddle about 1 minute on each side. Omit Step 2. 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Kind="Misc"/></SeparatedNames><nutrientData nutrientId="1001" value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="07/17/2000" description="Bacon, oven fried, precooked" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="398529717" ownerName="" primaryKey="398529717" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="L1" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions (4 Pans)
EACH PORTION: 2 Slices
PAN SIZE: 18x26-inch Sheet Pan
TEMPERATURE: 375°F. Oven
METHOD:
STEP 1:
Open precooked canned bacon cans (2/3 NO.10 cn) at both ends; push out bacon.
STEP 2:
Remove parchment paper; separate slices.
STEP 3:
Arrange slices in 3 rows down pan with fat edges overlapping lean edges.
STEP 4:
Heat 6 to 8 minutes until slightly crisp. DO NOT TURN; DO NOT OVERCOOK.
STEP 5:
Drain on absorbent paper.
NOTE:
1. In Step 1, 4 lb 8 oz (1 No.10 cn) canned precooked bacon may be used. EACH PORTION: 3 Slices.
2. In Step 1, bacon will be easier to remove if unopened cans are placed in hot water for a few minutes.
3. In Step 4, if convection oven is used, bake at 375°F. 4 to 5 minutes or until thoroughly heated on high fan, closed vent.
4. In Step 4, bacon is "over-cooked" when crisp or brittle.
VARIATION:
1. GRILLED BACON (PRECOOKED): Follow Steps 1 and 2. Omit Steps 3 and 4. Place bacon on 350°F. griddle. Heat 6 minutes until crisp but not brittle turning once after 3 minutes. 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Kind="Misc"/></SeparatedNames><nutrientData nutrientId="1001" value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="04/20/2000" description="Bagel, w/cream cheese" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="8714268" ownerName="" primaryKey="8714268" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="N16" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions (6 Pans)
EACH PORTION: 1 Bagel (2 Halves)
PAN SIZE: 18X26-inch Sheet Pan
TEMPERATURE: 375°F. Oven
METHOD:
STEP 1:
Place softened cream cheese in mixer bowl; beat at medium speed 3 to 4 minutes.
STEP 2:
Cut bagels in half. Place in rows, 5 by 7, on ungreased sheet pans. Toast 7 to 8 minutes until warm but still soft.
STEP 3:
Spread each bagel half with 1 tbsp cream cheese. Serve immediately.
NOTE:
In Step 2, if convection oven is used, toast at 325°F. 3 to 4 minutes.
VARIATIONS:
1. CREAM CHEESE AND TOMATO BAGEL: Follow Steps 1 through 3. Thinly slice 11 lb 2 oz (200 slices) tomatoes, fresh (11 lb 6 oz A.P.). Place 1 slice tomato on each half.
2. CREAM CHEESE AND OLIVE BAGEL: In Step 1, use
6 lb (3 qt) cream cheese. Add 1 lb (3/4 - 1 qt jar) finely chopped olives, green; beat an additional 2 minutes at medium speed. 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Kind="FoodTypeName"/><Name Kind="VarietyName"/><Name Kind="PrimaryDescriptor"/><Name Kind="Title"/><Name Kind="PreparationName"/><Name Kind="OtherDescriptor"/><Name Kind="Content"/><Name Kind="Misc"/></SeparatedNames><nutrientData nutrientId="1001" value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="03/08/2000" description="Bagels" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="222429128" ownerName="" primaryKey="222429128" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="D13" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions (5 Pans)
EACH PORTION: 1 Bagel
PAN SIZE: 18x26-inch Sheet Pan
TEMPERATURE: 400°F. Oven
METHOD:
STEP 1:
Sprinkle yeast over warm (105°F. to 110°F.) water in mixer bowl. DO NOT USE TEMPERATURES ABOVE 110°F. Mix well. Let stand 5 minutes; stir.
STEP 2:
Using a wire whip, add sugar and salt to yeast solution; stir until ingredients are dissolved.
STEP 3:
Using a dough hook, add sifted flour; mix at low speed 1 minute or until all flour is incorporated into liquid. Continue mixing at medium speed 13 to 15 minutes until dough is smooth and elastic. (Dough will be very stiff). Dough temperature should be 78°F. to 82°F.
STEP 4:
Cover; let rest 15 minutes.
STEP 5:
Place dough on unfloured work surface; divide dough into 3-oz pieces; knead briefly; shape into balls by rolling in circular motion on work surface.
STEP 6:
Place balls, in rows 4 by 6 on 4 ungreased sheet pans.
METHOD FOR HANDLING MIXED DOUGH:
STEP 7:
FERMENT: Cover. Set in a warm place (80°F.) about 15 to 20 minutes or until dough increases slightly in bulk.
STEP 8:
MAKE UP: Shape bagels like a doughnut; flatten to 2½ inch circles, 3/4-inch thick. Pinch center of each bagel with thumb and forefinger and pull gently to make a 1-inch diameter hole and a total 3½-inch diameter, keeping uniform shape. Place on 4 ungreased sheet pans in rows 4 by 6 per pan.
STEP 9:
PROOF: At 90°F. until bagels begin to rise, about 20 to 30 minutes.
STEP 10:
Lightly grease 5 sheet pans; use 13-1/3 oz (2½ cups) cornmeal, sprinkle each pan with 1/2 cup cornmeal.
STEP 11:
Add 4 gal water to steam-jacketed kettle or stock pot; bring to a boil; reduce heat to a simmer. Add 3½ oz (½ cup) granulated sugar to water. Stir until dissolved. Gently drop bagels, one at a time, into water. Cook 30 seconds; turn; cook 30 seconds. Remove bagels with slotted spoon; drain. Place on sheet pans in rows 4 by 5.
STEP 12:
BAKE: 30 to 35 minutes or until golden brown and crisp. Remove from pans; cool on wire racks.
NOTE:
1. In Step 1, a 60 qt mixer should be used for 100 portions as dough is very stiff. If using 20 to 30 qt mixers, prepare no more than 50 portions at a time.
2. In Steps 7 and 9, bagels should NOT double in bulk.
3. 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EACH PORTION: 1 Banana Split
PAN SIZE: 18x26-inch Sheet Pan
METHOD:
STEP 1:
Peel and slice bananas lengthwise into quaters; place on pan.
STEP 2:
Pour juice over bananas; cover with waxed paper; refrigerate until ready to serve.
STEP 3:
Make banana splits to order. Place ½ cup (1 No. 8 scoop) ice cream in soup bowl. Drain 2 banana quaters; place 1 on each side of ice cream. Ladle 2 tbsp (1-0 size ladle) sauce over ice cream. Top with 1 tbsp whipped topping, 1 tsp chopped nuts and ½ maraschino cherry.
NOTE:
1. In Step 2, 4 lb (8 oranges) fresh oranges A.P. will yield 2 cups juice.
2. In Step 2, 1/2 cup frozen orange juice concentrate combined with water or ½ No. 3 cyl cn canned orange juice or ½ No. 3 cyl cn canned pineapple juice may be used.
3. If desired, in Step 3, bananas may be peeled and sliced to order. Omit Step 2.
4. In Step 3, Chocolate Sauce (Recipe No. K-5) or Chocolate Syrup or Topping, Ice Cream, Butterscotch, Fudge, Marshmallow, Pineapple, or Strawberry may be used.
5. In Step 3, Whipped Topping (Recipe No. K-2) may be used.
6. 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value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="03/25/1999" description="Bar, hermits" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="340023600" ownerName="" primaryKey="340023600" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="H17" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions (4 Pans)
EACH PORTION: 2 Bars
PAN SIZE: 18x26-inch Pan
TEMPERATURE: 350° F. Oven
METHOD:
STEP 1:
Blend sugar, shortening, baking soda, 1-2/3 cups eggs (about 9), nutmeg, and cinnamon in mixer bowl at low speed 1 to 2 minutes or until well blended. Scrape down bowl.
STEP 2:
Add molasses, water, and raisins; mix at medium speed about 1 minute or until blended.
STEP 3:
Add flour gradually; mix at low speed only until ingredients are combined.
STEP 4:
Divide dough into 12 pieces weighing about 1 lb 1 oz each; form into strips about 22 inches long. Place 3 strips on each lightly greased pan. Press down until each is 3 inches wide, and 3/8 inches thick.
STEP 5:
Bake about 25 minutes or until done.
STEP 6:
Loosen baked strips from pans while still warm; cut each strip into 16 bars.
NOTE:
In Step 5, if convection oven is used, bake at 325° F. 10 to 12 minutes or until done on low fan, open vent.]]></XML_MEMO1><GroupData><Group groupID="200000" groupIsFolder="true" groupName="Databases"><Group groupID="1169194572" groupIsFolder="false" groupName="AFRS__"/></Group></GroupData><ThorAllergens/><Yield cookedYield="100.000000" percentRefuse="0.000000" yieldKey="1"><measure gramWeight="-1.000000" isDefaultServingMeasure="false" measureKey="31" quantity="100.000000"/></Yield><labelOption autoCalcSize="true" calcDVRaw="true" doCanCalories="0" doCanCaloriesFat="0" doCanCarbohydrates="0" doCanFat="0" doCanFibre="0" doCanInsolubleFibre="0" doCanKilijoules="0" doCanMonounsat="0" doCanOmega3="0" doCanOmega6="0" doCanPantothenic="0" doCanPercentDVFootnote="0" doCanPolyunsat="0" doCanRiboflavin="0" doCanSatFat="2" doCanSatFatTransFat="0" doCanServingSize="0" doCanServings="0" doCanSolubleFibre="0" doCanSugarAlcohols="0" doCanThiamine="0" doCanTransFat="2" doCanVitamin="0" 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EACH PORTION: 2 Bars
PAN SIZE: 18x26-inch Sheet Pan
TEMPERATURE: 350° F. Oven
METHOD:
STEP 1:
Sift together flour, baking powder, and salt. Set aside for use in Step 3.
STEP 2:
Place brown sugar, eggs, and vanilla in mixer bowl. Beat at low speed 1 minute, then at medium speed 2 to 3 minutes or until smooth.
STEP 3:
Add flour mixture; mix at low speed 1 minute or until well blended.
STEP 4:
Add nuts; mix 1 minute at low speed.
STEP 5:
Spread about 6 lb 10 oz batter into each well greased pan.
STEP 6:
Bake 30 minutes or until done.
STEP 7:
Cook; cut 6 by 18.
NOTE:
If convection oven is used, bake at 325° F. 20 minutes on low fan, open vent.
VARIATION:
CONGO BARS: In Step 1, increase flour to 3 lb (3 qt). In Step 2, reduce eggs to 2 lb (3-3/4 cups). Add 1 lb 8 oz (3 cups) salad oil. In Step 4, reduce nuts to 8 oz (2 cups). Add 1 lb 8 oz (two, 12 oz pk) semisweet chocolate baking chips or chocolate flavored baking chips to mixture. In Step 5, spread about 6 lb 11 oz batter into each well greased pan. Follow Steps 6 through 7.
NOTE: If convection oven is used, bake at 325° F. 25 minutes on low fan. 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ReferenceAmtRecipeKey="-1" commonName="" createDate="03/25/1999" description="Bar, raisin nut" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="523012626" ownerName="" primaryKey="523012626" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="H18" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions (3 Pans)
EACH PORTION: 1 Bar
PAN SIZE: 18x26-inch Sheet Pan
TEMPERATURE: 375° F. Oven
METHOD:
STEP 1:
Place ingredients in mixer bowl in order listed (the 1½ cups of eggs (about 8) need to be slightly beaten before adding). Beat at low speed 1 to 2 minutes or until thoroughly blended. Scrape down bowl once during mixing.
STEP 2:
Divide dough into 9 pieces, about 1 lb 9 oz each; form into strips about 22 inches long on lightly greased pans, 3 strips per pan. Press strips down until each strip is about 4 inches wide and 3/8 inch thick.
STEP 3:
Mix the egg and water together. Brush top of each strip of dough with egg and water mixture.
STEP 4:
Sprinkle about 2½ tsp sugar over each strip.
STEP 5:
Bake 20 to 25 minutes or until done.
STEP 6:
While still warm, cut each strip into 12 bars, about 1-3/4 inches wide.
NOTE:
In Step 5, if convection oven is used, bake at 325° F. 10 to 12 minutes or until done on low fan, open vent.
VARIATIONS:
GINGER RAISIN BARS (OATMEAL COOKIE MIX GINGERBREAD CAKE MIX): Omit all ingredients in Step 1. Combine 4 lb 8 oz Oatmeal Cookie Mix, 5 lb Gingerbread Cake Mix, 1 lb (2 cups) water and 1 lb 15 oz (1½ qt) raisins. Mix as directed in Step 1. In Step 2, divide dough into 9 pieces, about 1 lb 7 oz each. Proceed with remainder of Step 2. Omit Steps 3 through 5. Bake at 375° F. 25 to 30 minutes or in 325° F. convection oven 16 to 18 minutes or until done on low fan, open vent. 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value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="03/24/1999" description="Bar, toffee, crisp" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="101309247" ownerName="" primaryKey="101309247" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="H6" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions (2 Pans)
EACH PORTION: 2 Bars
PAN SIZE: 18x26-inch Sheet Pan
TEMPERATURE: 350° F. Oven
METHOD:
STEP 1:
Place butter or margarine in mixer bowl; cream at medium speed 5 minutes. Add brown sugar and vanilla; continue to beat 5 minutes or until light and fluffy.
STEP 2:
Add flour to mixture. Mix 1 minute at low speed or until thoroughly blended. Mixture will be stiff.
STEP 3:
Fold chips and nuts into mixture.
STEP 4:
Spread 5 lb 8 oz mixture into each ungreased pan; press mixture evenly into pan.
STEP 5:
Bake 25 minutes or until lightly browned.
STEP 6:
Cut 6 by 18 while still warm. When cool, remove from pans.
NOTE:
1 lb 8 oz (two, 12 oz pk) chocolate flavored baking chips may be used for chocolate, cooking, semisweet chips.]]></XML_MEMO1><GroupData><Group groupID="200000" groupIsFolder="true" groupName="Databases"><Group groupID="1169194572" groupIsFolder="false" groupName="AFRS__"/></Group></GroupData><ThorAllergens/><Yield cookedYield="100.000000" percentRefuse="0.000000" yieldKey="1"><measure gramWeight="-1.000000" isDefaultServingMeasure="false" measureKey="31" quantity="100.000000"/></Yield><labelOption autoCalcSize="true" calcDVRaw="true" doCanCalories="0" doCanCaloriesFat="0" doCanCarbohydrates="0" doCanFat="0" doCanFibre="0" doCanInsolubleFibre="0" doCanKilijoules="0" doCanMonounsat="0" doCanOmega3="0" doCanOmega6="0" doCanPantothenic="0" doCanPercentDVFootnote="0" doCanPolyunsat="0" doCanRiboflavin="0" doCanSatFat="2" doCanSatFatTransFat="0" doCanServingSize="0" doCanServings="0" doCanSolubleFibre="0" doCanSugarAlcohols="0" doCanThiamine="0" doCanTransFat="2" doCanVitamin="0" 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Kind="VarietyName"/><Name Kind="PrimaryDescriptor"/><Name Kind="Title"/><Name Kind="PreparationName"/><Name Kind="OtherDescriptor"/><Name Kind="Content"/><Name Kind="Misc"/></SeparatedNames><nutrientData nutrientId="1001" value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="03/26/2000" description="Batter, frying" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="85622312" ownerName="" primaryKey="85622312" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="D51" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 1 Gallon
METHOD:
STEP 1:
Sift together flour, sugar, salt, dry milk, and baking powder into mixer bowl.
STEP 2:
Combine whole eggs (2-1/8 cups is 11 eggs), and salad oil or melted shortening; add to dry ingredients.
STEP 3:
Slowly add water; beat at medium speed until smooth.
NOTE:
1. Batter may be used for fruits and vegetables such as apples (7-lb A.P.), eggplant (3-lb 11-oz A.P.), and tomatoes (6-lb 10-oz A.P.). Moist foods should be dredged in flour before dipping into batter. When ready to fry, dip into batter, drain slightly; fry in 350°F to 375°F. deep fat until lightly browned.
2. Use batter the day prepared. DO NOT SAVE.
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Kind="Misc"/></SeparatedNames><nutrientData nutrientId="1001" value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="03/20/2000" description="Batter, tempura" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="173989296" ownerName="" primaryKey="173989296" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="D38" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 1 Gallon (Approximately)
METHOD:
STEP 1:
Sift together flour, baking powder, and salt into mixer bowl.
STEP 2:
Add ice cold water to beaten eggs (2-1/8 cups is 11 eggs).
STEP 3:
Add egg mixture to dry ingredients; whip at high speed until smooth.
NOTE:
1. In Step 2, 5½ oz (1½ cups packed) dehydrated egg mix combined with 1-3/4 cups lukewarm water may be used for whole eggs.
2. Use batter immediately. DO NOT SAVE.
3. Fry is small batches. Tempura-fried foods lose crispness if allowed to stand on steam table.
4. Batter may be used for Tempura Fried Shrimp and Tempura Fried Onion Rings.]]></XML_MEMO1><GroupData><Group groupID="200000" groupIsFolder="true" groupName="Databases"><Group groupID="1169194572" groupIsFolder="false" groupName="AFRS__"/></Group></GroupData><ThorAllergens/><Yield cookedYield="100.000000" percentRefuse="0.000000" yieldKey="1"><measure gramWeight="-1.000000" isDefaultServingMeasure="false" measureKey="31" quantity="1.000000"/></Yield><labelOption autoCalcSize="true" calcDVRaw="true" doCanCalories="0" doCanCaloriesFat="0" doCanCarbohydrates="0" doCanFat="0" doCanFibre="0" doCanInsolubleFibre="0" doCanKilijoules="0" doCanMonounsat="0" doCanOmega3="0" doCanOmega6="0" doCanPantothenic="0" doCanPercentDVFootnote="0" doCanPolyunsat="0" doCanRiboflavin="0" doCanSatFat="2" doCanSatFatTransFat="0" doCanServingSize="0" doCanServings="0" doCanSolubleFibre="0" doCanSugarAlcohols="0" doCanThiamine="0" doCanTransFat="2" doCanVitamin="0" doEUNumberFormatting="8" 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nutrientId="1001" value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="05/09/2000" description="Beans, baked, Boston" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="53521024" ownerName="" primaryKey="53521024" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="Q3" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions (2 Pans)
EACH PORTION: ½ Cup (4½ Ounces)
PAN SIZE: 18x24-inch Roasting Pan
TEMPERATURE: 350°F. Oven
METHOD:
STEP 1:
Pick over beans (kidney, pinto or white), removing discolored beans and foreign matter. Wash beans thoroughly.
STEP 2:
Cover with water (approximately 5 1/2 gallons); bring to a boil; boil 2 minutes; turn off heat.
STEP 3:
Cover; let soak 1 hour.
STEP 4:
Bring beans to a boil; add more water if necessary to keep beans covered. Simmer 1½ hours or until tender (not mushy).
STEP 5:
Drain beans; reserve liquid and beans.
STEP 6:
Combine salt, mustard flour, brown sugar, vinegar, molasses, reserved liquid and water (to make 1 gal), and bacon. Add to beans; mix well.
STEP 7:
Pour about 20 lb 2 oz (7½ qt) bean mixture into each lightly greased pan; cover. Bake 2 hours or until sauce is just below surface of beans. Remove cover; bake 15 minutes. Stir. Bake 15 minutes or until set.
NOTE:
1. Alternate Method: Follow Step 1. Omit Steps 2 and 3. Cover beans with cool water; soak overnight; drain. In Step 4, use 3½ gal cold water. Follow Steps 5 through 7.
2. In Step 7, if convection oven is used, bake at 325°F., 1 hour to 1 hour 15 minutes (or until sauce is just below surface of beans) on high fan, closed vent. Uncover, stir; bake additional 15 minutes or until set; on low fan.
3. Other sizes and types of pans may be used.
4. One No.8 scoop may be used.
VARIATION:
1. SAVORY BAKED BEANS: Follow Steps 1 through 5. In Step 6, use 2½ qt bean liquid and water; add 3 lb 9 oz (1½ qt - 1/2 No.10 cn) catsup and 10½ oz (2 cups) chopped dry onions (12 oz A.P.) 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EACH PORTION: ½ Cup (4½ Ounces)
PAN SIZE: 12x20x4-inch Steam Table Pan
TEMPERATURE: 350°F. Oven
METHOD:
STEP 1:
Cook bacon. Drain. Finely chop.
STEP 2:
Combine onions, beans, catsup, sugar, mustard, and bacon. Mix well.
STEP 3:
Pour about 7-3/4 qt bean mixture into each pan.
STEP 4:
Bake, uncovered, 1½ to 2 hours or until browned.
NOTE:
1. In Step 2, 1 lb 15 oz dry onions A.P. will yield 1 lb 12 oz chopped onions.
2. In Step 2, 3-1/3 oz (1 cup) dehydrated onions may be used.
3. In Step 2, 30 lb 15 oz (12-1/3 No.2½ cn) canned white beans with pork in tomato sauce may be used.
4. In Step 4, if convection oven is used, bake at 325°F. 1½ hours on high fan, open vent.
5. In Step 5, if microwave-convection oven is used, bake at 375°F. 1 hour with 100% microwave power throughout.
6. Other sizes and types of pans may be used.
7. One No.8 scoop may be used.
VARIATIONS:
1. BAKED BEANS (KIDNEY BEANS, CANNED): Follow Step 1. In Step 2, use 27 lb 8 oz (4 No.10 cn) canned kidney beans. Increase catsup to 1 lb 7 oz (2-1/3 cups); packed brown sugar to 1 lb 12 oz (3-3/4 cups). Follow Steps 3 and 4.
2. BAKED BEANS (PINO BEANS, CANNED): Follow Step 1. In Step 2, use 28 lb (28 No.300 or 303 cn) canned pinto beans. Increase catsup to 1 lb 7 oz (2-1/3 cups); packed brown sugar to 1 lb 12 oz (3-3/4 cups). 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EACH PORTION: 1/2 Cup (4½ Ounces)
PAN SIZE: 12x20x4-inch Steam Table Pan
TEMPERATURE: 350°F. Oven
METHOD:
STEP 1:
Pick over beans (kidney, pinto or white), removing discolored beans and foreign matter. Wash beans thoroughly.
STEP 2:
Cover with cold water (approximately 3-3/4 gallons); bring to a boil; boil 2 minutes; turn off heat.
STEP 3:
Cover; let soak 1 hour.
STEP 4:
Bring beans to a boil; add more water if necessary to keep beans covered. Simmer 1½ hours or until beans are just tender (not mushy).
STEP 5:
Drain beans; reserve liquid for use in Step 7; beans for use in Step 8.
STEP 6:
Saute' onions and celery in salad oil, melted shortening or olive oil 10 minutes or until tender.
STEP 7:
Add parsley, thyme, oregano, salt, pepper, garlic, basil, sugar, tomato paste, and liquids (reserved liquid plus water to make 1 gal) to onion mixture; bring to a boil; reduce heat; simmer 10 minutes.
STEP 8:
Place 1 gal cooked beans in each pan; add 3-3/4 qt sauce; mix carefully.
STEP 9:
Cover, bake 1 hour.
STEP 10:
Sprinkle cheese over beans.
NOTE:
1. Alternate Method: Follow Step 1. Omit Steps 2 and 3. Cover beans with cool water; soak overnight. Follow Steps 4 and 5.
2. In Step 6, 2-3/4 oz (2/3 cup plus 3 tbsp) dehydrated onions may be used.
3. In Step 6, 1 lb 6 oz dry onions A.P. will yield 1 lb 4 oz chopped onions; 2 lb 1 oz fresh celery A.P. will yield 1 lb 8 oz finely diced celery.
4. In Step 7, ½ oz (1-2/3 tbsp 5 cloves) minced dry garlic may be used. Saute' with onions.
5. In Step 7, ¼ cup dehydrated parsley may be used.
6. In Step 7, three 36-oz cn canned tomato juice concentrate may be used.
7. Other sizes and types of pans may be used.
8. In Step 9, if convection oven is used, bake at 325°F. 45 minutes on low fan, open vent.
9. On No.8 scoop may be used.
VARIATION:
1. ITALIAN-STYLE BAKED BEANS (KIDNEY OR PINTO BEANS, CANNED): Omit Steps 1 through 4. In Step 5, use 20 lb 10 oz (3 No.10 cn) canned kidney beans or 20 lb 10 oz (21 No.300 or No.303 cn) canned pinto beans. 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EACH PORTION: 3/4 Cup
PAN SIZE: 12x20x2½-inch Steam Table Pan
METHOD:
STEP 1:
Prepare frozen vegetables according to "Guidelines for Cooking Frozen Vegetables", and fresh vegetables according to "Guidelines for Simmering Fresh Vegetables". To cook in steam cooker, follow "Guidelines for Steam Cooking Vegetables.
STEP 2:
Drain; reserve liquid for use in Step 3.
STEP 3:
Combine cooked vegetables; toss lightly; place in serving pans. Combine melted butter or margarine (optional) and 3 cups reserved cooking liquid (or water). Pour an equal quantity over each pan.
STEP 4:
Garnish as desired.
NOTE:
1. In Step 1, 11 lb fresh carrots A.P. will yield 9 lb carrots; 4 lb 2 oz fresh celery A.P. will yield 3 lb celery.
2. Other combinations of vegetables (frozen, fresh, or canned) may be used; however, color, shape, and texture should be considered.
3. If desired, vegetable combo may be served with lemon wedges for margarine or butter. Use 13 fresh lemons (3 lb 4 oz A.P.). Cut 8 wedges per lemons.
4. 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ReferenceAmtRecipeKey="-1" commonName="" createDate="05/17/2000" description="Beans, green, herbed" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="657143330" ownerName="" primaryKey="657143330" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="Q26" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions
EACH PORTION: 3/4 Cup (5 Ounces)
METHOD:
STEP 1:
Saute' onions and celery in margarine or butter until tender.
STEP 2:
Add garlic powder, crushed basil, and ground rosemary to sauteed vegetables; mix well.
STEP 3:
Drain green beans, reserving 2 cups liquid (water substituted in food list above). Add beans and reserved liquid to onion-herb mixture.
STEP 4:
Simmer about 10 minutes or until flavors are blended.
NOTE:
1. In Step 1: 6 lb dry onions A.P. will yield 6 lb chopped onions; 3 lb 12 oz fresh celery will yield 3 lb chopped celery.
2. In Step 1, 12 oz (1-7/8 cups) dehydrated onions may be used.
3. In Step 3, 2 lb 15 oz (3 No.2½ cn) canned dehydrated compressed green beans may be used. Prepare according to Guidelines for Heating Dehydrated, Compressed Vegetables, Recipe No. Q-G-5. Omit margarine or butter.
4. In Step 3, 24 lb frozen green beans may be used for canned green beans. Prepare according to Guidelines for Cooking Frozen Vegetables, Recipe No. Q-G-3. 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Kind="Content"/><Name Kind="Misc"/></SeparatedNames><nutrientData nutrientId="1001" value="80000000.000000"/></ingredient><recipe CookMethod="" CookTemperature="" CookTime="" HACCPHeadingLevel="1" PanSize="" PreparationTime="" ReferenceAmtRecipeKey="-1" commonName="" createDate="05/19/2000" description="Beans, green, parisienne, f/cnd" eshaCode="0" glycemicIndex="-1.000000" modifyDate="10/07/2016" nutrientRefNum="352920100" ownerName="" primaryKey="352920100" product="Armed Forces Recipes" supplier="Armed Forces Recipe Service" usdaCode="0" useStaticAdditionalAllergenStmt="false" useStaticAllergenStmt="false" useStaticIngrStmt="false" userCode="Q42" version="2.2.0"><XML_MEMO1><![CDATA[YIELD: 100 Portions
EACH PORTION: 1/2 Cup (3½ Ounces)
PAN SIZE: 12x20x2½-inch Steam Table Pan
TEMPERATURE: 350°F. Oven
METHOD:
STEP 1:
Saute' onions in butter or margarine until tender.
STEP 2:
Blend soup, water and Worcestershire sauce into onion mixture.
STEP 3:
Drain beans; add beans to mixture; mix lightly.
STEP 4:
Place about 6¼ qt mixture in each pan.
STEP 5:
Combine bread crumbs and melted butter or margarine.
STEP 6:
Sprinkle about 1 cup over mixture in each pan.
STEP 7:
Sprinkle 1 cup cheese over crumb mixture in each pan.
STEP 8:
Bake 20 minutes or until sauce is bubbling and cheese is melted.
NOTE:
1. In Step 3, 2¼ oz (2/3 cup plus 4½ tsp) dehydrated onions may be used.
2. In Step 3, 1 lb 4oz dry onions A.P. will yield 1 lb 2 oz sliced onions.
3. Other sizes and types of pans may be used.
4. One No.8 scoop may be used.
5. In Step 8, if convection oven is used, bake at 350°F. 15 minutes on high fan, open vent.
VARIATION:
1. GREEN BEANS PARISIENNE (FROZEN GREEN BEANS): Follow Steps 1 and 2. In Step 3, use 16 lb frozen green beans. Cook according to Guidelines for Cooking Frozen Vegetables, Recipe No. Q-G-3 or Guidleines for Steam Cooking Vegetables, Recipe No. Q-G-6. 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EACH PORTION: 1/2 Cup (4 Ounces)
METHOD:
STEP 1:
Cook chopped bacon until partially done. Drain fat; set aside ¼ cup bacon fat for use in Step 2; bacon for use in Step 4.
STEP 2:
Saute' onions in bacon fat until tender. Set aside for use in Step 4.
STEP 3:
Add beans to 3 quarts water salted with 1 tablespoon salt; bring to a boil; cover; simmer 10 minutes. Drain; reserve 2½ qt liquid and beans.
STEP 4:
Combine beans, bacon, onions, red pepper, reserved liquid and corn. Cover; continue cooking 15 minutes.
STEP 5:
Serve with cooking liquid (pot liquor).
NOTE:
1. In Step 2, 1 lb 2 oz dry onions A.P. will yield 1 lb sliced onions.
2. In Step 2, 2 oz (2/3 cup) dehydrated onions may be used.
3. One No.8 scoop may be used.
VARIATIONS:
1. GREEN BEANS WITH CORN (BEANS, GREEN, CANNED): Follow Steps 1 and 2. Omit Step 3. Use 18 lb 15 oz (3 - No.10 cn) canned green beans. Drain beans. Reserve 2½ qt liquid. In Step 4, add reserved liquid. Follow Step 5.
2. GREEN BEANS WITH CORN (BEANS, GREEN DEHYDRATED, COMPRESSED): Follow Steps 1 and 2. Omit Step 3. Use 1 lb 9 oz (1½ - No.2½ cn) canned, dehydrated, compressed green beans. Prepare according to Guidelines for Heating Dehydrated, Compressed Vegetables, Recipe No. Q-G-5; omit butter or margarine. Drain beans. Reserve 2½ qt liquid. In Step 4, add reserved liquid. Follow Step 5. 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EACH PORTION: 2/3 Cup (4 Ounces)
METHOD:
STEP 1:
Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly.
STEP 2:
Cover with 5 gallons cold water; bring to a boil in steam-jacketed kettle or stock pot; boil 2 minutes; turn off heat.
STEP 3:
Cover; let soak 1 hour.
STEP 4:
Add bacon, salt, and pepper to beans.
STEP 5:
Bring to a boil; add more hot water if necessary to keep beans covered; cover. Simmer 1½ hours or until beans are just tender.
NOTE:
1. Alternate Method: Follow Step 1. Omit Steps 2 and 3. Cover beans with cool water; soak overnight. Follow Steps 4 and 5.
2. One No.6 scoop may be used.
VARIATIONS:
1. SAVORY STYLE BEANS: Follow Steps 1 through 3. Omit Step 4. Add 1 lb 4 oz (3-3/4 cups) dry chopped onions (1 lb
6 oz A.P.) 1 lb 8 oz (4½ cups) chopped fresh celery (2 lb 1 oz A.P.); 2 tsp dehydrated garlic; 2 tsp ground cumin; and 2 tsp black pepper. In Step 5, simmer 2 hours or until beans are tender.
2. SIMMERED DRY BEANS (WITHOUT BACON): Follow Steps 1 through 3. In Step 4, omit bacon. 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