STEAK B.B.Q. 1 portion Royal Gold Thin Sliced Steak 1.5 oz. Onion (sliced thin) 1//4 C B.B.Q. Sauce 2 T Vegetable Oil 1 T Water 1 each Submarine roll or 5" Hamburger    Roll

PREPARE Preheat griddle to 350 degrees F. Apply 1T vegetable oil to griddle, add sliced onions, and top with Royal Gold. Moisten meat with remaining vegetable oil and water. Cook until edges of Royal Gold turn brown. Turn Royal Gold/onion mixture and gently toss to disperse onions. Allow to cook through. Top with B.B.Q. Sauce and toss lightly to spread evenly. Remove from griddle and place in the roll of your choice. SERVE HOT!

 

PHILLY CHEESE STEAK 1 portion Royal Gold Thin Sliced Steak 1.5 oz. Onion (sliced thin) 1 slice Swiss American Cheese 2 T Vegetable oil 1 T Water 1 ea Submarine Roll

PREPARE Preheat griddle to 350 degrees F. Apply 1T vegetable oil to griddle, add sliced onions, and top with Royal Gold. Moisten meat with remaining vegetable oil and water. Cook until edges of Royal Gold turn brown. Turn Royal Gold/onion mixture and gently toss to disperse onions. Allow to cook through. Top with cheese and allow to melt. Remove from griddle and place in a submarine roll. SERVE HOT!

 

STEAK CLUB 1 portion Royal Gold Thin Sliced Steak 3 pcs. Bacon slices 1 pc. Lettuce Leaf 3 Tomato slices (thin) 1 oz. Onions (sliced thin) 2 T Mayonnaise 2 T Vegetable oil 1 T Water 3 Bread slices (club)

PREPARE Preheat griddle to 350 degrees F. Apply 1T vegetable oil to griddle, add sliced onions, and top with Royal Gold. Moisten meat with remaining vegetable oil and water. Cook until edges of Royal Gold turn brown. Turn Royal Gold/onion mixture and gently toss to disperse onions. Allow to cook through. Toast 3 slices of club bread and spread with mayonnaise. Cover first slice with the cooked Royal Gold/onion mixture. Place the second slice over the Royal Gold/onion mixture and cover with bacon, lettuce, and tomato slices. PLace the last slice on top and slice on the bias.

 

CHEESE STEAK OMELET 1 portion Royal Gold Thin Sliced Steak 1.5 oz. Onions (sliced thin) 1 slice Swiss American Cheese 2 T Vegetable oil 1 T Water 3 ea. Eggs (Large)

PREPARE Preheat griddle to 350 degrees F. Apply 1T vegetable oil to griddle, add sliced onions, and top with Royal Gold. Moisten meat with remaining vegetable oil and water. Cook until edges of Royal Gold turn brown. Turn Royal Gold/onion mixture and gently toss to disperse onions. As the Royal Gold/onion mixture is cooking, start your omelet. When the omelet is ready, add the Royal Gold/onion mixture, top with cheese and fold omelet in. SERVE HOT!

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ALPINE (WHITE) CHILI 25 lbs. Royal Lean Diced Pork 1 gal. Chicken Broth 7 #10 cans Great Northern Beans 8.5 lbs. Finely Chopped White Onions 2 cups Minced Fresh Garlic 1 cup Olive Oil 1 cup Canned Chopped Green Chili 1 cup Cumin 2/3 cup Oregano 1 Tbl Cayenne Pepper 1 tsp Hot Sauce

PREPARE - Serves 100 Poach the Royal Lean diced pork in 1/2 of the chicken broth in a large pot. Add the remaining chicken broth and beans including the liquid. Simmer over low heat 15 minutes. Saute the onions and garlic in olive oil until clear. Add the green chili's to the onion/garlic mixture and simmer for 5 minutes. Add the onion/garlic/chili mixture to the Royal Lean diced pork and beans. Add the seasoning and simmer for 1 hour. Portion 1 cup per serving. NUTRITIONAL ANALYSIS/SERVING 401 Calories 15.0 gm Fat 35.6 gm Carbohydrates 32.0 gm Protein 68.0 gm Cholestrol 988.0 gm Sodium

 

BEEF CHOW MEIN 22.2 lbs. Royal Lean Diced Beef 7.5 lbs. Water 42 lbs. Beef Base 4.17 lbs. Celery Diced 4.78 lbs. Onions Diced 1.23 lbs. Soy Sauce 15 lbs. Sugar 3.51 lbs. Liquid from Mushrooms 1.22 lbs. Corn Starch 10.73 lbs. Chinese Vegetables 4.72 lbs. Mushrooms (Sliced & Diced)

PREPARE - Serves 100 Brown the Royal Lean diced beef in a steam jacketed kettle sprayed with a non-stick vegetable shortening. Add water, beef base, celery, onions, and soy sauce to the browned meat. Heat just to boiling, reduce heat, and simmer for 10 minutes Mix the sugar, the weighted mushroom liquid, and the corn starch together. Stir into beef and vegetables Add chinese vegetables and mushrooms. Heat just to boiling, reduce heat, and simmer 10 minutes Portion using a 6 oz. ladle over rice. NUTRITIONAL ANALYSIS/SERVING 211 Calories 8.8 gm Fat 14.2 gm Carbohydrates 23.0 gm Protein 35.5 gm Cholestrol 928.0 gm Sodium

 

PEPPER STEAK 22.2 lbs. Royal Lean Beef Fingers 7.12 lbs. Water (Warm) 3.3 lbs. Peppers (Julienne) 2.21 lbs. Onions (Julienne) .49 lbs. Beef Base .26 lbs. Soy Sauce		NUTRITIONAL ANALYSIS/SERVING 169  Calories 8.7 gm  Fat 2.0 gm  Carb's 21.0 gm  Protein 35.5 gm  Cholestrol 726.0 gm  Sodium
PREPARE - Serves 100 Brown the Royal Lean beef fingers in a steam jacketed kettle sprayed with a non-stick vegetable shortening. Dissolve the beef base in water. Add to Royal Lean beef fingers. Add the onion and pepper slices to the meat. Simmer until vegetables are tender/crisp, approximately 5 minutes. Stir in soy sauce. Simmer 20 minutes. Portion using a 6 oz. ladle over rice

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