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Рецепт Chinese Fried Cabbage Deh

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0 голосов | 855 визитов
Порций: 12

Ингредиенты

Cost per serving $3.31 view details

Инструкции

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
  2. 1. Add in SALT AND CABBAGE TO BOILING WATER. BRING BACK TO BOIL; REDUCE HEAT AND SIMMER 5 Min. DRAIN. PLACE CABBAGE IN STEAM TABLE PANS. SET ASIDE FOR USE IN STEP 3.
  3. 2. REHYDRATE ONIONS AND PEPPER 20 TO 30 Min; DRAIN WELL.
  4. 3. Saute/fry' ONIONS, PEPPERS, AND BACON TOGETHER Till BACON STARTS TO BROWN, ABOUT 10 Min. Add in TO CABBAGE; MIX LIGHTLY.
  5. 4. DRAIN BEAN SPROUTS AND PIMIENTOS; Add in TO CABBAGE.
  6. 5. SPRINKLE PEPPER AND GARLIC OVER CABBAGE; FOLD OVER SEVERAL TIMES TO BLEND.
  7. 6. HEAT TO STEAMING. PLACE IN OVEN.
  8. 7. POUR Large eggs ONTO GREASED SHEET PAN (18 BY 26-INCHES); BAKE 6 TO 8 Min Or possibly Till Hard.
  9. 8. CUT Large eggs INTO THIN STIPS, 3 INCHES LONG; SPREAD OVER CABBAGE.
  10. **ALL NOTES ARE PER 100 PORTIONS.
  11. NOTE:
  12. 1. IN STEP 2, 12 Ounce (2 1/4 C.) Minced DRY ONIONS (13 Ounce A.P.)
  13. AND12 Ounce (2 1/4 C.) Minced, FRESH SWEET PEPPERS (14 Ounce A.P.) Or possibly 12 Ounce Frzn,DICED, GREEN PEPPERS MAY BE USED. THAW PEPPERS.
  14. NOTE:
  15. 2. IN STEP 4, 7-NO. 300 CN CANNED BEAN SPROUTS MAY BE USED.
  16. NOTE:
  17. 3. IN STEP 4, 4-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
  18. NOTE:
  19. 4. IN STEP 7, 5 Ounce (1/4-NO. 3 CYL CN) CANNED, DEHYDRATED EGG MIX COMBINED WITH 1 1/2 C. Hot WATER MAY BE USED FOR WHOLE Large eggs. SEE
  20. NOTE:
  21. 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  22. NOTE:
  23. 6. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-04000.
  24. SERVING SIZE: 1/2 C.

Nutrition Facts

Amount Per Serving %DV
Serving Size 1860g
Recipe makes 12 servings
Calories 682  
Calories from Fat 503 74%
Total Fat 55.83g 70%
Saturated Fat 18.44g 74%
Trans Fat 0.0g  
Cholesterol 251mg 84%
Sodium 4294mg 179%
Potassium 851mg 24%
Total Carbs 22.58g 6%
Dietary Fiber 7.1g 24%
Sugars 13.86g 9%
Protein 27.18g 43%
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