SPANISH BEEF PATTIES RECIPES
BAKED SPANISH BEEF PATTIES - BIGOVEN
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Total Time 1 hours
Prep Time 30 minutes
Yield 100
Number Of Ingredients 12
Steps:
- "PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. REHYDRATE CANNED DEHYDRATED BEEF PATTIES BY SOAKING IN LUKEWARM WATER WITH SALT FOR 20 TO 30 MINUTES OR UNTL PATTIES ARE MOISTENED. DRAIN WELL. 2. ADD SUGAR TO TOMATOES; HEAT TO BOILING. 3. SAUTE ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER. 4. STIR FLOUR IN TO SAUTEED MIXTURE; COOK ABOUT 2 MINUTES. 5. COMBINE TOMATOES, SALT, AND PEPPER WITH ONION MIXTURE. BRING TO A BOIL, STIRRING CONSTANTLY. 6. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR AN EQUAL QUANTITY SAUCE OVER HAMBURGERS IN EACH PAN. 7. BAKE 30 MINUES UNTIL TENDER. NOTE: 1. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS AND 1 LB 4 OZ A.P. FRESH SWEET PEPPERS WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 2, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11) OR 1 LB (3 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS BY PLACING UNOPENED CANS IN HOT WATER FOR 5 MINUTES. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25. Recipe Number: L04901 SERVING SIZE: 2 PATTIES From the
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Nutrition Facts : Calories 71 calories, FatContent 4.65379312993551 g, CarbohydrateContent 7.9735490103038 g, CholesterolContent 2.44092562044225 mg, FiberContent 2.50666633201632 g, ProteinContent 1.15091044146885 g, SaturatedFatContent 1.84648865413178 g, ServingSize 1 1 Serving (151g), SodiumContent 4.3186145286525 mg, SugarContent 5.46688267828748 g, TransFatContent 0.211172985378584 g
BAKED SPANISH BEEF PATTIES RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 8
Steps:
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. Add in SUGAR TO TOMATOES; HEAT TO BOILING. 2. Saute/fry' ONIONS AND PEPPERS IN SHORTENING Or possibly SALAD OIL Till TENDER. 3. STIR FLOUR INTO SAUTEED' Mix; COOK ABOUT 2 Min. 4. COMBINE TOMATOES, AND PEPPER WITH ONION Mix. BRING TO A BOIL, STIRRING CONSTANTLY.. 5. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR AN EQUAL QUALITY SAUCE OVE HAMBURGERS IN PAN. 6. BAKE 30 Min Or possibly Till TENDER. NOTE: 1. IN STEP 2, 13 Ounce DRY ONIONS A.P. WILL YIELD 12 Ounce Minced ONIONS AND 1 LB 4 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB Minced PEPPERS. NOTE: 2. IN STEP 2, 1 1/2 Ounce (1/3 C. PLUS 3 TBSP) DEHYDRATED ONIONS and 2 1/2 Ounce (2 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11) Or possibly 1 LB (3 C.) Frzn DICED GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS BY PLACING UNOPENED CANS IN Warm WATER FOR 5 Min. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD SERVING SIZE: 2 PATTIES
Nutrition Facts : ServingSize 712 g, Calories 317, FatContent 18.48 g, TransFatContent 5.71 g, SaturatedFatContent 4.19 g, CholesterolContent 0 g, SodiumContent 809 g, CarbohydrateContent 36.98 g, FiberContent 8.5 g, SugarContent 23.12 g, ProteinContent 6.63 g
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