Carrie Bishop Stephanie Dorfman Dominique Markowitz Section 0104 Gluten-Free Mexican Adjusted Recipes & Nutritional Analysis

Recipe: Corn Bread Original Number of Servings: 12 55/12 = 4.58

Ingredient Butter, softened Sugar Eggs Sour Cream, fat free Milk, fluid Gluten-Free Flour Blend Yellow Cornmeal Gluten-Free Baking Powder Salt, kosher

Original Quantity cup 3 Tbsp 2 cup cup 1 cup cup 2 tsp tsp

Adjust to 55 servings 1.145 cup 13.74 Tbsp 9.16 2.29 cup 2.29 cup 4.58 cup 3.05 cup 9.16 tsp 2.29 tsp

Convert to Weight 0.57 lbs 0.38 lbs 1.15 lbs 1.15 lbs 1.15 lbs 1.15 lbs 1.02 lbs 1.31 oz 0.25 oz

Recipe: Guacamole Original Number of Servings: 8 55/8 = 6.875

Ingredient Hass avocado

Original Quantity 3 medium avocados

Adjust to 55 servings 20.625 medium avocados

Convert to Weight 10.32 lbs

Lime, juiced Red onion, minced Garlic, mashed Salt and pepper to taste Bell peppers

1 lime cup 1 tbsp

6.875 limes 2.29 cups 6.875 tbsp

1.38 lbs 0.92 lbs 2.29 oz

4 peppers

27.5 peppers

13.75 lbs

Recipe: Sauteed Tilapia Tacos with Grilled Peppers and Onion Original Number of Servings: 4 55/4 = 13.75

Ingredient Yellow onions Red bell peppers Salt, kosher Tilapia fillets Gluten free corn tortillas Jalapeno

Original Quantity 2 ( inch thick) slices 1 (8oz) package tsp 4 (5oz) 8 (6 inch)

Adjust to 55 servings 27.5 ( inch thick) slices 13.75 (8oz) packages 10.32 tsp 55 (5oz) 110 (6 inch)

Convert to Weight 2.29 lbs 110 oz 1.15 oz 275 oz 6.88 lbs

1 small pepper

13.75 small peppers

0.57 lbs

Recipe: Mexican Tomato Rice & Beans Original Number of Servings: 8 55/8 = 6.875

Ingredient Medium Grain White Rice, uncooked Tomatoes, canned, diced

Original Quantity 1 cup 14.5 oz

Adjust to 55 servings 6.875 cup 99.688 oz

Convert to Weight 2.75 lbs 99.70 oz

Extra Virgin Olive Oil Garlic Cloves, medium, finely chopped Jalapeno, medium, cored, finely chopped Black Beans, canned, drained, rinsed Fine Sea Salt Cumin, ground Chili powder Fresh Oregano Leaves and Tender Stems, finely chopped Fresh Cilantro Leaves and Tender Stems, finely chopped

2 Tbsp 6 1 15 oz 2 tsp 2 tsp 1 tsp cup cup

13 Tbsp 41 6.875 103.125 oz 13 tsp 13 tsp 6.875 tsp 1.719 cup 1.719 cup

6.88 oz 6.88 oz 0.29 lbs 103.13 oz 3.06 oz 1.15 oz 0.63 oz 2.58 oz 2.29 oz

Recipe: Salsa Salad Original Number of Servings: 6 55/6 = 9.17

Ingredient Tomatoes Red onion Garlic cloves, chopped Salt Jalapeo peppers, seeded if desired and finely chopped Lime juice, fresh Extra virgin olive oil Cilantro leaves, chopped, to

Original Quantity 1-1 1/2 lbs (about 4-5 medium) 1/2 small (0.5) 2 small 1/2 tsp 1-2 peppers 2 Tbsp 2 Tbsp 2-4 Tbsp

Adjust to 55 servings Convert to Weight 9.17-13.75 lbs (about 36-45 medium) 4.58 small 18 1/3 small 4.58 tsp 9.17-18.33 peppers 18 1/3 Tbsp 18 1/3 Tbsp 18.33-36.66 Tbsp 13.75 lbs 1.53 lbs 3.06 oz 0.76 oz 0.76 lbs 9.07 oz 9.07 oz 0.57 lbs 18.33 oz

taste Salt and Freshly Ground Black Pepper, flakey, to taste

Recipe: Cajeta Original Number of Servings: 96 55/96 = 0.57

Ingredient Milk (goats milk, cows milk, or a mixture of the two) Sugar Vanilla Bean, split open Baking soda

Original Quantity 2 qts

Adjust to 55 servings 1.15 qts

Convert to Weight 36.8 fl oz

2 cups 1 vanilla bean 1/2 tsp baking soda, dissolved in 1 Tbsp water

1.15 cups 0.573 vanilla beans 0.286 tsp baking soda, dissolved in 0.573 Tbsp water

9.2 oz 2.87 g 0.05 oz, dissolved in 0.30 fl oz water

Recipe: Baked Apples Original Number of Servings: 4 55/4 = 13.75

Ingredient Apples, cut in half, cored

Original Quantity 2 large apples

Adjust to 55 servings 27.5 large apples

Convert to Weight 9.17 lb

NUTRIENT ANALYSIS PER SERVING Gluten-Free Mexican Item Kcal Pro (g) 3 1.4 25 CHO (g) 21 10 26 Fat (g) 5 10 4.4 Chol Sodium %Kcal (mg) (mg) from fat 42 0 48 209 6 506 32% 80.4% 17.2%

Corn Bread Guacamole Sauteed Tilapia Tacos with Grilled Peppers and Onion

141 112 230

Mexican Tomato Rice & Beans Salsa Salad Cajeta Baked Apples Total

200 80 29 55 847

6 1.0 0.6 0.0 37

34 5.0 5.1 15.0 116.1

4 7.0 0.7 0.0 30.4

0 0 3 0 93

620 240 16 1 1592

18% 78.8% 21.7% 0.0% 32.3%

*** We used rice flour when calculating the corn bread NOTE: %Kcal from fat = ([g FAT x 9] / Kcal) x 100 Round these nutrients to the nearest whole number: Kcal, cholesterol, sodium. Round these nutrients to one decimal place: protein, carbohydrate, fat, % Kcal from fat