| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
Barbecued Beef Sandwich (Sloppy Joe)
Source: U.S. Department of Defence | |
Custom Search
|
SANDWICHES No.N 027 00
BARBECUED BEEF SANDWICH (SLOPPY JOE)
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
352 cal
36 g
24 g
12 g
66 mg
881 mg
82 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
18-3/4 lbs
ONIONS,FRESH,CHOPPED
5-1/4 lbs
3 qts 3 cup
5-7/8 lbs
CATSUP
9-1/2 lbs
1 gal 1/2 qts
MUSTARD,DRY
2-1/4 oz
1/4 cup 2 tbsp
SALT
3/4 oz
1 tbsp
1-1/4 oz
1/4 cup 1/3 tbsp
SUGAR,BROWN,PACKED
VINEGAR,DISTILLED
1 lbs
2 cup
WATER
2 lbs
3-3/4 cup
ROLL,SANDWICH BUNS,SPLIT
9-1/2 lbs
100 each
Method
1 Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
2 Combine onions, catsup, mustard, salt, brown sugar, vinegar, and water. Add to beef.
3 Cover; simmer 35 minutes. Stir occasionally to prevent scorching. CCP: Internal temperature must reach 155 F. or higher for 15
seconds.
4 Place 1/2 cup, or a No. 8 scoop of hot mixture on bottom half of bun. Top with second half.
5 CCP: Hold for service at 140 F. or higher.
Please bookmark this page (add it to your favorites).
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/sandwiches/barbecued_beef_sandwich_sloppy_joe.html Copyright © 1995-2019 ITA all rights reserved.
|
Yield: 100 | Portion: 1 Sandwich |
Calories: | 352 cal |
Carbohydrates: | 36 g |
Protein: | 24 g |
Fat: | 12 g |
Cholesterol: | 66 mg |
Sodium: | 881 mg |
Calcium: | 82 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
BEEF,GROUND,BULK,RAW,90% LEAN | 18-3/4 lbs | ||
ONIONS,FRESH,CHOPPED | 5-1/4 lbs | 3 qts 3 cup | 5-7/8 lbs |
CATSUP | 9-1/2 lbs | 1 gal 1/2 qts | |
MUSTARD,DRY | 2-1/4 oz | 1/4 cup 2 tbsp | |
SALT | 3/4 oz | 1 tbsp | |
SUGAR,BROWN,PACKED | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
VINEGAR,DISTILLED | 1 lbs | 2 cup | |
WATER | 2 lbs | 3-3/4 cup | |
ROLL,SANDWICH BUNS,SPLIT | 9-1/2 lbs | 100 each |
Method: | |
1 Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. 2 Combine onions, catsup, mustard, salt, brown sugar, vinegar, and water. Add to beef. 3 Cover; simmer 35 minutes. Stir occasionally to prevent scorching. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. 4 Place 1/2 cup, or a No. 8 scoop of hot mixture on bottom half of bun. Top with second half. 5 CCP: 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence