Esta es una exhibición prevé de cómo se va ver la receta de 'Cauliflower Parmesan' imprimido.

Receta Cauliflower Parmesan
by Global Cookbook

Cauliflower Parmesan
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 1/2 gal WATER, BOILING
  • 2 1/2 quart WATER
  • 3 Tbsp. BUTTER PRINT SURE
  • 2 lb CHEESE GRATED 1LB
  • 9 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 16 lb CAULIFLOWER FZ
  • 1 1/2 lb ONIONS DRY
  • 6 1/4 lb SOUP CHICKEN NOODLE

Direcciones

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  2. Saute/fry' ONIONS IN BUTTER Or possibly MARGARINE Till TENDER. SET ASIDE FOR USE IN STEP 3.
  3. BLEND SOUP, WATER, AND Lowfat milk TOGETHER. Add in PARMESAN CHEESE; MIX WELL.
  4. Add in Saute/fry'ED ONIONS TO Mix; HEAT THOROUTHLY. SET ASIDE FOR USE IN STEP 5.
  5. Add in SALT TO BOILING WATER.
  6. Add in CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCEHEAT; COOK FOR 4 Min Or possibly Till TENDER. DRAIN; PLACE AN EQUAL QUANTITY INEACH PAN.
  7. POUR ABOUT 3 1/2 Quart SAUCE OVER CAULIFLOWER IN EACH PAN.
  8. NOTE:
  9. IN STEP 1, 1 LB 11 Ounce DRY ONIONS A.P. WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.
  10. NOTE:
  11. IN STEP 1, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE
  12. NOTE:
  13. IN STEP 5, 8 Ounce (2 C.) DRY BREAD CRUMBS BROWNED IN 8 Ounce (1 1/2 C.) MELTED BUTTER Or possibly MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
  14. USE 1 C. BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 Min.
  15. NOTE:
  16. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  17. SERVING SIZE: 1/2 C. W/