Esta es una exhibición prevé de cómo se va ver la receta de 'Italian Style Veal Steaks' imprimido.

Receta Italian Style Veal Steaks
by Global Cookbook

Italian Style Veal Steaks
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 2 quart WATER, BOILING
  • 35 lb VEAL CUTLETS FZ
  • 3 Tbsp. GARLIC DEHY GRA
  • 12 3/4 lb TOMATOES # 10 CAN
  • 1 lb ONIONS DRY
  • 2 lb PEPPER SWT GRN FRESH
  • 6 Tbsp. SOUP GRAVY BASE BEEF
  • 1/2 c. SALAD OIL, 1 GAL
  • 1 tsp OREGANO Grnd
  • 1 2/3 tsp SALT TABLE 5LB

Direcciones

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN
  2. COOK Frzn STEAKS IN DEEP FAT Till Golden, ABOUT 5 Min.
  3. PLACE 50 BROWNED STEAKS IN ROWS IN EACH PAN. SET ASIDE FOR USE IN STEP 6
  4. Saute/fry' GARLIC, ONIONS, AND PEPPERS IN SALAD OIL Or possibly SHORTENING 5 Min. SET ASIDE FOR USE IN STEP 5.
  5. RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER.
  6. Add in SAUTEED' VEGETABLES, TOMATOES, PARSLEY, SALT, AND OREGANO TO STOCK Mix. MIX WELL; BRING TO A BOIL.
  7. POUR ABOUT 4 1/2 Quart SAUCE OVER STEAKS IN EACH PAN. COVER PANS.
  8. BAKE 1/2 HOUR Or possibly Till Warm.
  9. NOTE:
  10. IN STEP 3: 1 1/4 Ounce DRY GARLIC A.P. WILL YIELD 1 Ounce Chopped GARLIC; 1 LB 2 Ounce DRY ONIONS A.P. WILL YIELD 1 LB Minced ONIONS; 2 LB 7 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB Minced PEPPERS.
  11. NOTE:
  12. IN STEP 3, 2 1/4 TSP DEHYDRATED GARLIC MAY BE USED. SEE
  13. NOTE:
  14. IN STEP 3, 2 Ounce (3/4 C.) DEHYDRATED ONIONS AND 5 1/3 Ounce
  15. (1 Quart) DEHYDRATED GREEN PEPPERS MAY BE USED. (SEE RECIPE CARD A-11)
  16. Or possibly 2 LB (1 1/2 Quart) Frzn DICED PEPPERS MAY BE USED.
  17. NOTE:
  18. IN STEP 5, 4 1/4 Ounce FRESH PARSLEY A.P. WILL YIELD 4 Ounce Minced PARSLEY.
  19. NOTE:
  20. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  21. SERVING SIZE: 1 STEAK