Esta es una exhibición prevé de cómo se va ver la receta de 'Baked Egg Noodles And Cheese' imprimido.

Receta Baked Egg Noodles And Cheese
by Global Cookbook

Baked Egg Noodles And Cheese
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 2 1/2 gal WATER, Hot
  • 4 gal WATER, BOILING
  • 8 lb CHEESE CHEDDER
  • 8 ounce BUTTER PRINT SURE
  • 1 1/2 lb BUTTER PRINT SURE
  • 10 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 9 lb NOODLE Large eggs 5LB
  • 1 lb BREAD SNDWICH 22OZ #51
  • 1 1/8 lb FLOUR GEN PURPOSE 10LB
  • 1 Tbsp. PEPPER BLACK 1 LB CN
  • 2 ounce SALT TABLE 5LB
  • 2 ounce SALT TABLE 5LB

Direcciones

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
  2. Add in EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 Min Or possibly Till TENDER; STIR OCCASIONALLY TO PREVENT STICKING.
  3. DRAIN. SET ASIDE FOR USE IN STEP 7.
  4. RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING. Don't BOIL.
  5. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER; STIR Till SMOOTH.
  6. Add in ROUX TO Warm Lowfat milk, STIRRING CONSTANTLY.
  7. Add in SALT AND PEPPER. BRING Mix TO A BOIL; REDUCE HEAT; SIMMER 5 Min Or possibly Till THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.
  8. Add in CHEESE TO SAUCE; STIR ONLY Till SMOOTH; REMOVE FROM HEAT.
  9. COMBINE SAUCE AND EGG NOODLE; MIX WELL.
  10. PLACE ABOUT 3 1/4 GAL Mix IN EACH WELL-GREASED PAN.
  11. COMBINE BREAD CRUMBS AND MELTED BUTTER Or possibly MARAGARINE; SPRINKLE OVER Mix IN EACH PAN.
  12. BAKE 25 Min Or possibly Till BROWNED.
  13. NOTE:
  14. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINE WITH 1 1/2 Quart Hot WATER MAY BE USE. SEE RECIPE NO. F-G-1.
  15. NOTE:
  16. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  17. NOTE:
  18. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 Min Or possibly Till BROWN ON HIGH FAN, OPEN VENT.
  19. NOTE:
  20. TWO-NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
  21. SERVING SIZE: 8 1/2 Ounce (