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Beef Porcupines
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 029 00
BEEF PORCUPINES
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
350 cal
23 g
27 g
16 g
85 mg
891 mg
33 mg
Ingredient
Weight
Measure
Issue
TOMATO SAUCE
2 gal 2-1/2 qts
RICE,LONG GRAIN
2-7/8 lbs
1 qts 3 cup
WATER
7-1/3 lbs
3 qts 2 cup
SALT
1 oz
1 tbsp
BEEF,GROUND,BULK,RAW,90% LEAN
24 lbs
1-5/8 lbs
1 qts 1/2 cup
1-3/4 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-3/4 lbs
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
2-1/2 oz
1/4 cup 1/3 tbsp
SALT
GARLIC POWDER
1/3 oz
1 tbsp
2-1/8 oz
1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE
Method
1 Prepare 1-1/2 recipes tomato sauce. See Recipe No. O 015 00 or use prepared tomato sauce. Set aside for use in Step 6.
2 Cook rice according to directions in Recipe No. E 005 00. Cool.
3 Thoroughly combine cooled rice with ground beef, onions, peppers, salt, garlic powder and Worcestershire Sauce. DO NOT
OVERMIX.
4 Shape into 200 balls weighing about 3-2/3 ounces each.
5 Place an equal quantity of balls on each steam table pan. Using a convection oven, bake at 325 F. at 15 minutes on high fan, closed
vent, or until brown.
6 Place approximately 40 meatballs in each steam table pan. Pour 8-1/3 cups sauce over balls in each pan.
7 Cover, using a convection oven, bake 30 minutes at 325 F. on high fan, closed vent or until thoroughly heated. CCP: Internal
temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Beef Porcupines

Yield: 100 Portion: 5 Ounces
Calories: 350 cal
Carbohydrates: 23 g
Protein: 27 g
Fat: 16 g
Cholesterol: 85 mg
Sodium: 891 mg
Calcium: 33 mg

Ingredient Weight Measure Issue
TOMATO SAUCE 2 gal 2-1/2 qts
RICE,LONG GRAIN 2-7/8 lbs 1 qts 3 cup
WATER 7-1/3 lbs 3 qts 2 cup
SALT 1 oz 1 tbsp
BEEF,GROUND,BULK,RAW,90% LEAN 24 lbs
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 1/2 cup 1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-3/4 lbs
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
WORCESTERSHIRE SAUCE 2-1/8 oz 1/4 cup 1/3 tbsp

Method:
1 Prepare 1-1/2 recipes tomato sauce. See Recipe No. O 015 00 or use prepared tomato sauce. Set aside for use in Step 6.
2 Cook rice according to directions in Recipe No. E 005 00. Cool.
3 Thoroughly combine cooled rice with ground beef, onions, peppers, salt, garlic powder and Worcestershire Sauce. DO NOT
OVERMIX.
4 Shape into 200 balls weighing about 3-2/3 ounces each.
5 Place an equal quantity of balls on each steam table pan. Using a convection oven, bake at 325 F. at 15 minutes on high fan, closed
vent, or until brown.
6 Place approximately 40 meatballs in each steam table pan. Pour 8-1/3 cups sauce over balls in each pan.
7 Cover, using a convection oven, bake 30 minutes at 325 F. on high fan, closed vent or until thoroughly heated. CCP: Internal
temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/beef_porcupines.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence