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Recipes - Beef Porcupines

Recipe Name

Beef Porcupines

Submitted by jgouker
Recipe Description L02900
Quantity 100 Quantity Unit Servings (2 +sauce) Servings  
Prep Time (minutes) 25 Cook Time (minutes) 60 Ready In (minutes) 85
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/4
smallLarge Yellow Onions, Chopped
1/2
tablespoonsoybean oil
7/8
tablespoonflour, bread, enriched
1/2
cup (8 fl oz)water, very warm 120
1/3
cuptomato paste
1/4
tablespoongranulated sugar
teaspoongarlic powder
2
1/4
dashsalt
2/3
dashblack pepper
1/4
cup (8 fl oz)cold water
2
1/4
tablespoonsRice, white, long-grain, parboiled, dry, enriched
1
7/8
Usda default (100 gm - 4 oz)Beef, ground, 85% lean meat / 15% fat, raw
2/3
largeeggs
1/3
slice, large (1/4" thick)Large Yellow Onions, Chopped
1
1/3
ring (3" dia, 1/4" thick)green pepper, finely chopped
1/8
teaspoongarlic powder
1/4
teaspoonsalt
1/4
teaspoonWorcestershire sauce
Steps
Sequence Step
1PAN: 18 BY 26 INCH ROASTING PAN TEMPERATURE: 375 F.OVEN 12 BY 30 BY 2 1/2 INCH STEAM TABLE PAN PREPARATION INSTRUCTIONS: THAW BEEF UNDER REFRIGERATION. CHOP DRY ONIONS BEFORE MEASURING. DEHY ONIONS MAY BE USED, REF A01100. CHOP PEPPERS BEFORE MEASURING. DEHY PEPPERS MAY BE USED, REF A01100. PREPARED TOMATO SAUCE MAY BE USED FOR TOMATO SAUCE IN STEP 1. FINELY CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED REFERENCE A01100. MELT SHORTENING TO MEASURE. SALAD OR OLIVE OIL MAY BE SUBSTITUTED. SIFT FLOUR BEFORE MEASURING CANNED TOMATO JUICE CONCENTRATE MAY BE SUBSTITUTED FOR TOMATO PASTE INCREASE QUANTITY SLIGHTLY. A. SAUTE ONIONS IN SHORTENING IN STEAM-JACKETED KETTEL OR STOCK POT 5 MINUTES OR UNTIL TENDER. B. ADD FLOUR TO SAUTEED MIXTURE; STIR UNTIL WELL BLENDED. COOK 5 MINUTES. C. COMBINE WATER, TOMATO PASTE, SUGAR, SALT, PEPPER, RED PEPPER, AND GARLIC POWDER. ADD TO FLOUR-ONION MIXTURE. D. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES. SET ASIDE FOR USE IN STEP 6.
2COOK RICE: COMBINE RICE, WATER, AND SALT. ADD OIL. BRING TO A BOIL, STIRRING OCCASSIONALLY. COVER TIGHTLY AND SIMMER 20 TO 25 MINUTES. DO NOT STIR. COOL.
3THOROUGHLY COMBINE COOLED RICE WITH GROUND BEEF, ONIONS, PEPPERS, SALT, EGGS, GARLIC AND WORCESTERSHIRE SAUCE. DO NOT OVERMIX.
4SHAPE INTO PORCUPINE BALLS WEIGHING ABOUT 3 2/3 OZ EACH (1 NO. 8 SCOOP). NOTE: THE NUMBER OF PORCUPINE BALLS WILL BE TWO(2) TIMES THE NUMBER OF SERVINGS BEING PREPARED.
5PLACE AN EQUAL QUANTITY OF BALLS IN EACH PAN. BAKE 30 MINUTES OR UNTIL BROWN (165 F INTERNAL TEMP). DRAIN OR SKIM OFF EXCESS FAT.
6PLACE APPROXIMATELY 40 MEATBALLS IN EACH STEAM TABLE PAN. POUR 8 1/3 CUPS SAUCE OVER BALLS IN EACH PAN.
7COVER, BAKE 45 MINUTES OR THOROUGHLY HEATED. CONVECTION OVEN: 325 F (HIGH FAN - CLOSED VENT), 15 MINUTES IN STEP 5. 30 MINUTES OR UNTIL DONE IN STEP 7.






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