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Receta Baked Potatoes With Broccoli And Chee
by Global Cookbook

Baked Potatoes With Broccoli And Chee
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  Raciónes: 12

Ingredientes

  • 5 5/8 quart WATER, Hot
  • 2 gal WATER TO COVER
  • 2 1/4 lb CHEESE CHEDDER
  • 2 1/4 c. BUTTER PRINT SURE
  • 4 1/2 c. Lowfat milk, DRY NON-FAT L HEAT
  • 20 lb BROCCOLI FZ
  • 55 lb POTATOES FRENCH FZ
  • 3 c. FLOUR GEN PURPOSE 10LB
  • 3 Tbsp. SALT TABLE 5LB
  • 1 1/2 Tbsp. SALT TABLE 5LB

Direcciones

  1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.
  2. PREPARE 1 1/2 RECIPES CHEESE SAUCE, RECIPE NO. O-1-2, AND 1 RECIPE BROCCOLI, RECIPE NO. Q-G-
  3. CHOP COOKED BROCCOLI INTO 1-INCH Pcs; SET ASIDE FOR USE IN STEP
  4. 4.
  5. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.
  6. PLACE 1/2 C. BROCCOLI INTO POTATO; COVER WITH 1/4 C. (1-A LADLE)
  7. CHEESE SAUCE TOPPING.
  8. NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4. EACH PORTION: 1 POTATO (6 3/4 Ounce), 1/2 C. (2 1/2 Ounce) Minced BROCCOLI, 1/4 C. (2 1/4 Ounce) CHEESE SAUCE.
  9. SERVING SIZE: 1 POTATO-1