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Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350F. GRIDDLE 1. RECONSTITUTE MILK. 2. ADD MILK TO BREAD; LET STAND 5. MINUTES. 3. COMBINE BREAD MIXTURE WITH BEEF, ONIONS, EGGS, SALT, PEPPER, AND WORCESTERSHIRE SAUCE; MIX LIGHTLY BUT THOROUGHLY. 4. SHAPE INT OVAL PATTIES 1 INCH THICK WEIGHING 6 OZ. 5. COOK PATTIES ON LIGHTLY GREASED GRIDDLE (350 F.). GRILL 8 MINUTES ON EAC SIDE OR UNTIL STEAKS ARE WELL DONE. NOTE: 1. IN STEP 3, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPE ONIONS. NOTE: 2. IN STEP 3, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. NOTE: 4. IN STEP 4, STEAKS MAY BE MEASURED WITH NO. 6 SCOOP. SEE RECIPE NO. A00400. NOTE: 5. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F. Recipe Number: L03701 SERVING SIZE: 1 STEAK (4 From the
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 402 | ||
Calories from Fat: 236 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 110.5mg | 34 % | |
Sodium 153.4mg | 5 % | |
Potassium 687.6mg | 18 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 11.8g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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