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Chile

112 libras (750 g) de salchicha italiana picante, sin piel 112 libras (750 g) de carne de res magra picada

1 cebolla mediana, picada

2 sobres de mezcla de especias para chile

2 (16 oz / 450 g) latas de frijoles en forma de riñón, escurridos 2 (14 oz / 400 g) latas de tomates en trozos

2 (6 oz / 170 g) latas de pasta de tomates

2 (15 oz / 400 ml) latas de caldo de gallina/pollo

Desmenuzar la salchicha y la carne picada en una sartén grande. Agregar la cebolla. Cocinar parcialmente la salchicha, la carne picada y la cebolla a temper- atura media-alta. Colocar la mezcla de carne cocinada en la vasija. Agregar el resto de los ingredientes. Tapar y cocinar a temperatura: Baja – 8 horas; O Alta

– 4 horas. Se obtienen unos 5 cuartos (5 L).

Carne a la cacerola estilo alemán

34 taza (175 ml) de vinagre de sidra 14 taza (60 ml) de catsup

12 taza (125 ml) de cebolla picada

1 cucharadita (5 ml) de ajo picado

2 (14 oz / 400 ml) latas de caldo de carne de res 12 galletitas de jengibre

2 sobres de mezcla de salsa morena

4-5 libras (2-2,2 kg) de cuarto delantero o cuarto trasero inferior de res deshuesado

Combinar todos los ingredientes, a excepción de la carne, en la vasija. Revolver bien. Agregar la carne y revolver bien para cubrirla con la mezcla. Tapar y cocinar a temperatura: Baja – 10 horas; O Alta – 5 horas. Se obtienen entre

10 porciones.

Carne de res a la cebolla

12 taza (125 ml) de salsa para bistec

4-5 libras (2-2,2 kg) de cuarto trasero o cuadril de res 2 cucharadas (30 ml) de cebolla picada deshidratada

Verter la salsa para bistec en la vasija. Colocar la carne y cubrir ambos lados con la salsa. Espolvorear cada lado con una cucharada de la cebolla deshidratada. Tapar y cocinar a temperatura: Baja – 10 horas; O Alta – 5 horas. Se obtienen unas 14 porciones.

Albóndigas a la sueca

5 libras 2,2 kg) de albóndigas cocidas congeladas

2 (1012 oz / 300 ml) latas de sopa crema de champiñones, sin diluir 2 (1012 oz / 300 ml) latas de sopa de champiñones dorada, sin diluir 2 (14 oz / 400 ml) latas de caldo de carne de res

2 sobres de mezcla de salsa morena

Combinar todos los ingredientes en la vasija. Revolver bien. Tapar y cocinar a tem- peratura: Baja – 6 horas; O Alta – 3 horas. Se obtienen unos 5 cuartos (5 L).

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Proctor-Silex 840149500 manual Chile, Carne a la cacerola estilo alemán, Carne de res a la cebolla, Albóndigas a la sueca

840149500 specifications

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