Recipes - Amy's Nutrition RX

??Regional Cuisine ReportMenu/Event Planning By: Amy Daniels, Caitlin Dunbar, Nicole Fuller, & Vernon RomineNutrition Applications in FoodserviceGroup #2FND 320July 3, 2019Situation DescriptionOur group has been hired by Ms. Maria Martinez to cater a Fourth of July “barbecue” for her and her large extended family. Ms. Martinez and her family live in a large Latino community outside of Los Angeles. They want to celebrate their Latino heritage and American pride and enjoy foods from their Latino background. As Latin America is a large, diverse geographical area, Latin American cuisine offers an abundant variety of flavors in its dishes. However, some common ingredients used in Latin American cooking are spicy chilis, cilantro, cumin, oregano, olive oil, and citrus flavors. Seafood is a common dish, as well as corn-based foods such as tacos and tortillas. Rice and beans are typical core foods in the Latin American diet and are served with most meals. Latin American desserts are usually very sweet and can include rich custards like flan, fried breads, or cakes containing cream and fruit. The event will be held at a nearby park that Ms. Martinez has reserved so that she and her family may see the fireworks while they play and eat. After meeting with our caterers, Ms. Martinez chose a fun summer seasonal meal off our menu for her family. She chose a taco bar for 25 people with carne asada, grilled shrimp, and taco shells. The sides include cilantro rice, refried beans and cornbread. Toppings include sour cream, cheese, an avocado and tomato salad, and a cabbage salsa. Dessert is a pineapple mango salad and a tres leches cake, and there will be fruit-infused water to drink. We can’t wait to help Maria and her family celebrate Independence Day!Menu Original Recipes for all Items on the MenuItems that will be store bought/ we won’t be using a recipe: tortillas, sour cream, cheese. Carne Asada- (6 servings)Ingredients: 2 pounds flank steak1/3 cup olive oil? cup soy sauce2 limes, juiced (about 2 Tbsp)2 Tbsp cider vinegar2 Tbsp Sugar1 tsp ground black pepper1 tsp ground cumin4 garlic cloves, minced1 jalapeno Chile pepper, seeded and minced? bunch fresh cilantro, leaves and stems, finely choppedDirections: Marinate the Steak. Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large bowl or baking dish. Stir in the minced garlic, jalapeno, and cilantro. Place the steak in the marinade and turn over a couple of times to coat thoroughly. Cover in plastic wrap and refrigerate for 3-4 hours or overnight. Preheat grill or pan to medium high heat. Remove the steak from the marinade and cook a few minutes on each side until internal temperature reaches 145 degrees. When steak is done, place on a cutting board and tent with foil. Let rest for 10 minutes. Using a sharp, long bladed knife, slice steak across the grain of the meat.Serve with tortillas and toppings for tacos or on its own with rice and beans. Shrimp- (4 servings)Ingredients1 lb shrimp, peeled and deveined ? cup lime juiceZest of 1 lime5 Tbsp Extra Virgin Olive Oil2 cloves garlic, minced1 tsp. Chili powder? tsp. Chili flakes? tsp ground cumin1 tsp. Kosher salt? cup freshly chopped cilantroDirectionsIn a large bowl, whisk together lime juice, ? cup olive oil, garlic, chili powder, chili flakes, cumin, and salt. Add shrimp to marinade, cover with plastic wrap, and refrigerate 30 minutes. Heat remaining oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque. Remove from heat and stir in cilantro. Season to taste with salt and serve immediately. Avocado Tomato Salad- (4 servings)Ingredients: Salad:1 large cucumber (halved lengthways and sliced4 vine-ripened tomatoes, cut into wedges? red onion sliced thinly2 large avocados, dicedDressing:? cup red wine vinegar1 teaspoon lime juice, freshly squeezed1 teaspoon garlic, minced? teaspoon Dijon mustard1 ? teaspoon dried oregano? cup extra-virgin olive oilDirections: Whisk together dressing ingredients in a small mixing bowl. Set aside. Mix together cucumber, tomatoes, red onion, and avocado in a large bowl. Toss with dressing and serve. Cabbage Salsa- (10 servings) Ingredients: 8 plum tomatoes, diced into small pieces ? red onion, diced 3 tablespoons chopped fresh cilantro ? head of red cabbage, cut into small pieces 1 clove of garlic, minced 1 jalapeno pepper, diced 2 limes juiced. Use the juice, discard the fruit 1 teaspoon salt ? teaspoon sugarDirections: Combine all ingredientsChill for a few hoursServe with tacosCilantro Rice- (6 servings)Ingredients:3 ? cups - cilantro leaves 3 - medium garlic cloves1 - medium serrano chili medium (halved lengthwise and seeded)3 1/3 cups - low-sodium chicken broth1 tablespoon - vegetable oil1/2 cup - yellow onion (minced)2 cups - long-grain white rice1 tablespoon - kosher saltDirections: Combine cilantro, garlic, chili, and 2 cups broth in a blender and process until smooth; set aside. Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.Refried Beans- (4 servings)Ingredients: 1/2 tbsp olive oil 1/2 cups onion, diced 2 garlic cloves, minced 1 jalapeno pepper, diced 15 oz. canned pinto beans, drained and rinsed 2/3 cups vegetable broth Directions: Heat the olive oil over medium heat in a skillet.Add the onion, garlic, and peppers if you are using them. Cook for 4-5 minutes until onion begins to soften.Add the beans and broth. Cook for about 5 minutes until beans are warm. Turn off the heat and mash the beans using a spoon or pulse in a food processor to your desired texture.Pineapple Mango Salad- (3 servings)Ingredients: 1 ? cup, pineapple cubed1 3/4 cup, mango cubed2 tablespoons, lemon juice1 teaspoon, honeyDirections: Step 1 - combine all the ingredients in a deep bowl and mix well.Step 2 - Allow it to rest for a while and toss again gently & serveFruit Infused Water- According to a website with drink-planning tips for parties, (), a gallon of water or pre-made drink will yield 16 8-ounce servings and one should estimate about 4 drinks per person for a 3-hour party. Since we have 25 people coming to the 4th of July party, we need 100 8-ounce servings of fruit water (the fruit water is our only beverage), so we need 6.25 gallons of fruit water to serve 25 people for our 3-hour event. Recipe for a 5-gallon fruit infused water dispenser:Ingredients: 1 pineapple, rind discarded, sliced1 orange, 2 lemons, 2 limes, rinds removed, sliced (rind removed for less bitter taste)Water, 5 gallonsIce, as needed, 1/2 10-gallon bagDirections: Place fruit in bottom of container. Pour 5 gallons of water in and stir fruit around. Refrigerate at least one hour and add ice just before serving and as needed.Tres Leches Cake (This recipe is for 25 servings)- (Per Food For 50, 1 sheet pan 12X18X2 inches yields enough for 25 portions)Ingredients: Cake:3 cup All Purpose Flour2 tablespoons baking powder8 large eggs (Separated)3 cups sugar1 cup milk (1%)2 teaspoons vanilla1 pinch ground cinnamonMilk mixture:2 cans sweetened condensed milk (14 oz)2 cans evaporated milk (12 oz)2 cups heavy whipping cream2 teaspoons vanilla1 pinch ground cinnamonWhipped topping:4 cups heavy whipping cream4 teaspoons vanilla1 cup powdered sugarDirections: Preheat oven to 350 degrees. Spray 12X18X2 inch pan with cooking spray. Mix flour and baking powder with whisk and set aside. In a large mixing bowl beat egg whites until frothy. Gradually add sugar and beat until it forms soft peaks. Add yolks one at a time mixing after each one. Add vanilla and mix again. Add flour in 3 additions alternating with milk (1%). Pour batter into pan and bake for 30 mins or until golden brown. Remove from oven and place in freezer on a thick folded towel to avoid heat spreading to other items in the freezer. Leave it to cool for 1 hour. Poke holes all over cake with toothpick. Combine all the milk mixture ingredients and gently pour over cooled cake. Refrigerate cake overnight or at least 4 hours. For the whipped topping, beat heavy whipping cream and vanilla in a large bowl until soft peaks form. Add powdered sugar a little at a time until you have reached the desired sweetness. Frost the cake with the whipped cream. Keep cold until serving. Corn Spoon Bread? ??Yield: 4 servings Cook time:? 35 minIngredients:???? 1 c. milk ????????????????????????????? ?1/3 c.?yellow cornmeal ?????????????????????????????? ?? tsp. salt???????????????????????????????????????????????????????????????? 1 c. shredded Cheddar cheese divided? 1 c. canned corn kernels, drained?????????????????????? ? c. chopped green onions2 eggs, lightly beaten2 Tbsp. butter, cut in small pieces 1/8 tsp. ground red pepper flakes (crushed red) ?Preheat the oven to 400 degrees F. ????????????????????????? ??????????????????????? In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in 1/2 cup of the cheese, the corn, and the green onion. Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. Stir the tempered eggs into the milk mixture. Pour the mixture into a 1-quart baking dish. Top with pieces of butter and sprinkle with the red pepper flakes and remaining 1/2 cup of cheese. Bake for 25 to 30 minutes or until center is set and cheese is lightly browned. Remove from the oven and serve immediately.Percentage Method Recipe Adjustment Sheet Use the percentage method and Food for Fifty, Tables 4.1, 4.2 and 4.7 to adjust the Corn Spoon Bread from 4 to 25 servings.? (You also may use this method to adjust any other recipe as needed for your menu cost analysis.)Percentage Method TableIngredientsOriginal RecipeConvert to Decimal WeightsCalculate PercentageCalculate WeightsSimplify to Pounds and OuncesMilk1 c0.5000 lb30.66%3.14 lb3 lb 2 ? oz?Yellow Corn Meal1/3 c0.1111 lb6.81%0.70 lb11 ? oz?Salt? tsp0.0069 lb0.42 %0.04 lb? oz?Cheddar Cheese, shredded1 c0.2500 lb15.33%1.57 lb1 lb 9 oz?Corn Kernels1 c0.3333 lb20.43%2.09 lb2 lb 1 ? oz?Green Onion, chopped? c0.1667 lb10.22%1.05 lb1 lb ? oz?Eggs, large20.2000 lb12.26%1.26 lb1 lb 4 oz?Butter2 Tbsp0.0625 lb3.83%0.39 lb6 ? oz?Red Pepper, ground1/8 ?tsp0.0004 lb0.02%0.002 lb? oz?Total Weight?1.6309 lb100.00010.25 lb?Establish needed weight:??weight of X servings? = weight per serving????? ???????????? X servings??????????????????????????????????????????????????????? __1.6309___ lb/ __4___ servings = __0.41_____ lb/serving25 (desired yield) x (weight per serving) = weight of ingredients needed for 25 servings.? 25 (desired yield) x 0.41 = 10.25 lbs?Assume no handling loss??Menu Cost Analysis TableIngredient/Food ItemAmount needed for original recipeAmount needed for revised quantity recipeUnit price of item or ingredient Total cost for item in the revised recipe?Plum Tomatoes 8?20?$.29$ 5.80?Red Onions?1/21.5?$.39$1.17 ?Cilantro ?3 tablespoons7.5 tablespoons?$.01($.03)$.08?Red Cabbage?1/21.5?$1.09$ 3.27?Garlic?1 clove2.5?$.12/clove?$.30?Jalapeno Pepper1?2.5?$.18$.45?Limes?25$.38?$1.90??Salt1 teaspoon2.5 teaspoons(0.42 oz)?$.06 oz$.03?Sugar?1/2 teaspoon 1.5 teaspoon(.25 oz)$.04/oz$.01Shredded Cheese??2 tablespoons per person50 tablespoons$.08 a tablespoon$4.00?Sour Cream?2 tablespoons per person50 tablespoons$.06 a tablespoon$3.00Taco Shells?2 shells per person50 taco shells?$.15 a shell$7.50Cucumbers?16.25 (6&?)$.66/cucumber?$4.13?Vine-Ripened Tomatoes??425$0.52/tomato?$13.00?Red Onion?1/2 3.13= ~3$1.40/onion$4.20?Avocados212.5 (12&?)$1.66/avocado?$20.75?Red Wine Vinegar? cup1.6 cup (1 & 2/3 cup)$.14/oz?$1.79?Lime juice1 teaspoon6.25 teaspoon (2 Tbsp & ? tsp)?$0.66/lime(1 lime= ~2 Tbsp. Juice)$0.66?Garlic 1 teaspoon6.25 teaspoon (~2 Tbsp)?$0.69/bulb(1 garlic bulb= ~ 10 cloves, and 1 clove = ~1.5 teaspoons minced garlic, so need 4 cloves to get ~6 tsp garlic) source:$0.28Granulated sugar? teaspoon1.6 teaspoons (1& 2/3 tsp)?$.04/oz?$.01Source: Food For 50 handout weight/measure equivalentsDijon mustard1 teaspoon6.25 teaspoon(2 Tbsp & ? tsp)?$.18/oz or $.03/tsp$0.19?Dried oregano1 ? teaspoon9.5 teaspoons (3.2 tablespoons) ?$3.59/oz and there are about 9 Tbsp/oz oregano leafSource:?$1.29Extra-Virgin Olive Oil? cup1.6 cups (1 & 2/3 cup)?$0.25/oz?$3.20?pineapple11&1/4?$2.99/pineapple$3.74?orange11&1/4$0.99/orange$1.24lemons22&? $1.00/lemon$2.50limes22&? $0.66/lime$1.65Water (gallon size Spring water)56&? gallons$0.99/gallon$6.19Ice cubes (bag)0.5 bag0.6 bag (2/3 bag)$3.19 10 lb bag$1.91Shrimp1 lb6.25 lb(6 lb 4 oz)$8.99/lb$56.19Lime juice? cup3 cup 2 Tbsp (50 Tbsp)(1 lime = 2 Tbsp, so 25 limes)$0.66/lime$16.50Lime zest1 lime6.25 limes$0.66/lime$4.13Extra Virgin Olive Oil5 Tbsp31.25 Tbsp(about 2 cups)$0.25/fl. Oz.$4.00Garlic2 cloves12.5 cloves (10 cloves/bulb; so 1.25 bulb)$0.69/bulb$0.86Chili powder1 tsp6.25 tsp(0.57 oz)$1.09/oz$0.62Chili flakes? tsp3 1/8 tsp(0.17 oz)$1.03/oz$0.18Cumin? tsp3 1/8 tsp (0.26 oz)$2.59/oz$0.67Kosher salt1 tsp6.25 tsp(1.39 oz)$0.06/oz$0.08Chopped Cilantro? cup1 ? cup(1 ? bunches)(2.8 oz/ bunch)$0.69/lb$0.18Flank Steak2 lb8.34 lb(8 lb 5 ? oz)$9.99/lb$83.32Olive oil1/3 cup1 ? cup$0.25/fl. Oz. $3.00Soy sauce? cup1 cup$0.24/ fl. oz$1.99Lime juice2 Tbsp8 Tbsp 1 tsp(4 limes)$0.66 / lime$2.64Cider Vinegar2 Tbsp8 Tbsp 1 tsp(4 fl. Oz)$0.07/fl. oz$.28Sugar2 Tbsp8 Tbsp 1 tsp(3.7 oz)$0.04/oz$0.14Ground black pepper1 tsp4 tsp(0.31 oz)$0.92/oz$0.28Ground Cumin1 tsp4 tsp(0.33 oz)$2.59/oz$0.86Garlic 4 cloves17 cloves(10 cloves/bulb so 1.7 bulbs)$0.69/bulb$1.17Jalapeno14$0.18$0.72Cilantro? bunch2 bunches(2.8 oz /bunch)$0.69/ lb$0.24Milk1 cup1.6 gal$2.19/gal$3.50Yellow cornmeal1/3 cup0.7 lb$0.10/oz$1.12salt? tsp0.64 oz$0.06/oz$0.03Cheddar cheese shredded1 cup1.57 lb$0.25/oz$6.28Canned corn kernels1 cup2.09 lb$0.05/oz$1.67Green onions chopped? cup1.05 lb$0.15/oz$2.52Eggs250$0.11/egg$5.50Butter2 Tbsp0.39 lb$0.21/oz$1.31Crushed red pepper flakes1/8 tsp0.25 oz$1.03/oz$0.26All-purpose flour3 cups3 cups$1.39/2 lb. bag flour$0.56Baking powder2 tablespoons2 tablespoons$2.09/8.1 oz can $0.25eggs8 eggs8 eggs1 dozen eggs $1.99$1.33sugar3 cups3 cups$2.29 4lb bag $0.73Milk 1%1 cup1 cup$2.49/ half gallon$0.31Vanilla extract2 tsp + 2 tsp + 4 tsp=8 tsp8 tsp$8.99/2 oz. bottle$5.99Ground cinnamon2 pinches2 pinches$2.89/2.37 oz bottle$.01Sweetened condensed milkTwo 14 oz. cansTwo 14 oz. cans$2.89/can$5.78Evaporated milkTwo 12 oz. cansTwo 12 oz. cans$1.59/can$3.18Heavy whipping cream2 cups + 4 cups=6 cups6 cups$4.99/1 quart$7.60Powdered sugar1 cup1 cup$1.29/16 oz. bag$0.34Pineapple (Cubed)1 ? cup12 lbs. 7.2 oz’s $0.15/oz$29.88Mango (Cubed)1 3/4 cup8 lbs. 4.8 oz’s $0.28/oz$37.18Lemon Juice2 Tbsp8.3 oz’s $0.19/oz$1.58Honey1 tsp2 Tbsp 2 1/12 tsp(1.4 oz’s)$0.38/oz$0.53Cilantro Leaves3 ? cup15 3/4 cups$0.29$6.09Garlic Cloves (medium)3 cloves12.6 cloves$0.28/clove$3.53Serrano 1 medium4.2 (1.68 oz)$3.39/LB or $0.09 per Serrano$0.38Low Sodium Chicken Broth3 1/3 cup3 qt’s 2 cups(112 oz or 7 lbs.)$0.11/oz$12.32Vegetable Oil1 Tbsp4 Tbsp(2.1 oz’s)$0.08/oz$0.17Yellow Onion (minced)? cup1 ? cups 2 Tbsp 2 8/10 tsp(13.44 oz’s)$1.39/LB or$0.112/oz$1.51Long-grain White Rice2 cups (8 lbs. 4 oz’s)$0.07/oz$7.53Kosher Salt1 Tbsp4.2 Tbsp$0.06/oz$0.08Olive Oil? Tbsp3 Tbsp, 1/2 tsp$0.25/oz.$0.42Onions (diced)? cup1 lbs. 4.2 oz’s$1.39/LB or$0.112/oz$2.26Garlic Cloves (minced)2 cloves12.6 cloves$0.28/clove$3.531 Jalapeno pepper (diced)16.3 $0.18 each$1.13Canned Pinto Beans1 – 15 oz can5 lbs. 14.6 oz(6.3 cans)$0.08/oz$7.56Vegetable Broth2/3 cups2 lbs. 1.6 oz’s(33.6 oz’s)$0.08/oz$2.69Total Cost of entire Menu for 25 persons$438.93Total Cost of Menu per individual serving$17.56ReferencesA Guide to Latin American Desserts. (n.d.). Retrieved from , L. (2018). Chili Lime Shrimp. Retrieved from . (2019, May 19). 9 Key Items in Latin American Food. Retrieved from in-latin-american-food/Carne Asada (2019). Retrieved from Delivery Service | Online Grocery Ordering. (n.d.). Retrieved from . (n.d.). Tres Leches Cake Half Sheet. Retrieved from American cuisine. (2019, June 12). Retrieved from Infused Waters for Parties & Events. (2016, December 08). Retrieved from , K. (2013, July 29). Quick Refried Beans. Retrieved June 23, 2019, from vs. Latin Cuisine: What's the Difference? - Luibueno's Mexican and Latin Cuisine - Waialua. (n.d.). Retrieved from , A. (n.d.). Cilantro Rice. Retrieved June 23, 2019, from ’Hare, Melody, (2019). Cabbage Salsa. . (2017, March 15). Pineapple Mango Salad Recipe. Retrieved June 23, 2019, from Converter, (2019). How Much in a Bunch of Cilantro Packed and Chopped?. (2019, May 19). Avocado tomato salad. Retrieved from , (2019). Cabbage Salsa Shopping Cart. ................
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