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Receta Hamburger Parmesan
by Global Cookbook

Hamburger Parmesan
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  Raciónes: 12

Ingredientes

  • 1 3/4 c. WATER, Hot
  • 7 1/2 c. WATER, BOILING
  • 1 1/4 quart WATER, Cool
  • 18 3/4 lb BEEF PATTIES FZ
  • 6 1/4 lb CHEESE MOZZARELLA
  • 3 ounce CHEESE GRATED 1LB
  • 6 x Large eggs SHELL
  • 6 Tbsp. Lowfat milk, DRY NON-FAT L HEAT
  • 1 tsp GARLIC DEHY GRA
  • 2 lb BREAD SNDWICH 22OZ #51
  • 1 1/8 lb FLOUR GEN PURPOSE 10LB
  • 1 1/4 lb SOUP TOMATO VEG #2 1/2
  • 1 1/2 tsp PEPPER BLACK 1 LB CN
  • 3/4 tsp BASIL SWEET Grnd
  • 3/4 tsp OREGANO Grnd
  • 1/2 tsp THYME Grnd
  • 1/4 c. SALT TABLE 5LB

Direcciones

  1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN
  2. DREDGE PATTIES IN Mix OF FLOUR, GARLIC, SALT, AND PEPPER; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 3.
  3. RECONSTITUTE Lowfat milk; Add in Large eggs
  4. DIP PATTIES IN Lowfat milk AND EGG Mix. DRAIN WELL.
  5. COMBINE CRUMBS AND CHEESE. DREDGE PATTIES IN CRUMB-CHEESE Mix; SHAKE OFF EXCESS.
  6. FRY 2 Min Or possibly Till Proportionately BROWNED. SET ASIDE FOR USE IN STEP 7.
  7. COMBINE SAUCE MIX, OREGANO, THYME AND BASIL WITH Cool WATER. MIX Till SMOOTH. Add in TO BOILING WATER, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT Till SAUCE COMES TO A BOIL. SIMMER 1 MINUTE Or possibly Till THICKENED. STIR AS NECESSARY.
  8. PLACE 20 PATTIES IN EACH PAN. TOP EACH PATTIE WITH 1 SLICE CHEESE.
  9. POUR AN EQUAL QUANTITY OF SAUCE Proportionately OVER PATTIES IN EACH PAN.
  10. BAKE 5-8 Min Or possibly Till CHEESE IS MELTED.
  11. NOTE:
  12. IN STEP 6, OMIT ALL INGREDIENTS. PREPARE 1 RECIPE PIZZA SAUCE (RECIPE NO. O-12).
  13. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
  14. SERVING SIZE: 1 PATTIE (