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Receta Baked Potatoes With Hamburge

Name: Baked Potatoes With Hamburge
Ingredients: 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

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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
4. POUR 1/2 C. (1-B LADLE) HAMBURGER STROGANOFF TOPPING INTO POTATO.
5. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.
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
(1/2 Ounce) CHEESE.
SERVING SIZE: 1 POTATO (