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Receta Baked Potatoes With Hamburge
by Global Cookbook

Baked Potatoes With Hamburge
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  Raciónes: 12

Ingredientes

  • 3 1/4 quart WATER, Hot
  • 5 quart WATER & MUSHROOM LIQUID
  • 12 1/2 lb BEEF Grnd FZ
  • 3 1/4 lb CHEESE CHEDDER
  • 1 quart Lowfat sour cream 12 Ounce
  • 3/4 quart Lowfat milk, DRY NON-FAT L HEAT
  • 3/4 tsp GARLIC DEHY GRA
  • 55 lb POTATOES FRENCH FZ
  • 2 2/3 lb MUSHROOMS 16 Ounce
  • 1 2/3 lb ONIONS DRY
  • 1/2 quart FLOUR GEN PURPOSE 10LB
  • 1/2 Tbsp. PEPPER BLACK 1 LB CN
  • 2 1/2 Tbsp. PAPRIKA Grnd
  • 3 Tbsp. SALT TABLE 5LB

Direcciones

  1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.
  2. PREPARE 1/2 RECIPE HAMBURGER STROGANOFF, RECIPE NO. L-53-2. SET ASIDE
  3. POUR 1/2 C. (1-B LADLE) HAMBURGER STROGANOFF TOPPING INTO POTATO.
  4. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.
  5. NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4. EACH PORTION: 1 POTATO (6 3/4 Ounce), 1/2 C. (4 Ounce) TOPPING, 2 TBSP
  6. (1/2 Ounce) CHEESE.
  7. SERVING SIZE: 1 POTATO (