Это предварительный просмотр рецепта "Cajun Creole Sauce".

Рецепт Cajun Creole Sauce
by Global Cookbook

Cajun Creole Sauce
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  Порций: 12

Ингредиенты

  • 1 c. WATER
  • 1 tsp GARLIC DEHY GRA
  • 1 1/2 lb CELERY FRESH
  • 14 1/3 lb TOMATOES # 10 CAN
  • 1 1/2 lb ONIONS DRY
  • 1 1/2 lb PEPPER SWT GRN FRESH
  • 1 c. FLOUR GEN PURPOSE 10LB
  • 1/4 c. SUGAR, GRANULATED 10 LB
  • 1/2 c. SHORTENING, 3LB
  • 1 1/3 Tbsp. PEPPER BLACK 1 LB CN
  • 2 2/3 Tbsp. PEPPER RED Grnd
  • 2 2/3 Tbsp. BASIL SWEET Grnd
  • 2 2/3 Tbsp. OREGANO Grnd
  • 2 Tbsp. WORCESTERSHIRE SAUCE
  • 1 Tbsp. PAPRIKA Grnd
  • 1 2/3 Tbsp. SALT TABLE 5LB

Инструкции

  1. Saute/fry ONIONS, PEPPERS, AND CELERY IN SHORTENING Or possibly SALAD OIL 10 Min Or possibly Till TENDER.
  2. Add in TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO VEGETABLESBRING TO A BOIL; REDUCE HEAT; COVER; SIMMER 10 Min.
  3. BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; Add in TO SAUCE. STIR TO COMBINE. SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
  4. NOTE:
  5. IN STEP 1: 1 LB 11 Ounce DRY ONIONS A.P. WIIL YIELD 1 LB 8 Ounce CHOPPEDONIONS; 1 LB 13 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 Ounce Minced PEPPERS; 2 LB 1 Ounce FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce Minced CELERY.
  6. IN STEP 1, 3 1/3 Ounce (1 C.) DEHYDRATED ONIONS AND 4 Ounce (3 C.)
  7. DEHYDRATED GREEN PEPPERS(SEE RECIPE NO. A-11) Or possibly 1 LB 8 Ounce (4 1/2 C.)
  8. Frzn, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
  9. SERVING SIZE: 1/3 CP (2