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Рецепт Chicken Tetrazzini (Chicken Noodle Soup Base)
by Global Cookbook

Chicken Tetrazzini (Chicken Noodle Soup Base)
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  Порций: 12

Ингредиенты

  • 3 gal WATER, BOILING
  • 1 gal WATER
  • 1 lb CHEESE CHEDDER
  • 2 lb BUTTER PRINT SURE
  • 2 3/4 c. PIMENTOS 7 Ounce
  • 1 1/2 quart MUSHROOMS 16 Ounce
  • 1/2 lb ONIONS DRY
  • 1/2 lb PEPPER SWT GRN FRESH
  • 5 lb SPAGHETTI
  • 18 3/4 lb SOUP CHICKEN NOODLE
  • 1 tsp PEPPER BLACK 1 LB CN

Инструкции

  1. PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
  2. STIR SPAGHETTI INTO BOILING WATER. STIR FREQUENTLY. COOK ABOUT 15 Min DRAIN; SET ASIDE FOR USE IN STEP 4.
  3. Saute/fry ONIONS AND PEPPERS IN BUTTER Or possibly MARGARINE Till TENDER. Add in MUSHROOMS; COMBINE THOROUGHLY.
  4. Add in 1 GALLON WATER TO CONDENSED CREAM OF CHICKEN SOUP; BLEND TOGETHER. Add in TO SAUTEED VEGETABLES; HEAT TO A SIMMER.
  5. Add in SPAGHETTI, CHICKEN, PIMIENTOS, AND PEPPER. COMBINE THOROUGHLY.
  6. POUR ABOUT 1 1/2 GAL Mix INTO EACH PAN.
  7. SPRINKEL 1 C. CHEESE OVER Mix IN EACH PAN.
  8. BAKE 30 Min Or possibly Till CHEESE IS BUBBLING AND MELTED.
  9. NOTE:
  10. IN STEP 2, 1 Ounce (1/3 C.) DEHYDRATED ONIONS AND 1 1/4 Ounce
  11. (1 C.) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) Or possibly 8 Ounce (1 1/2 C.) Frzn DICED, GREEN PEPPERS MAY BE USED.
  12. NOTE:
  13. IN STEP 3, 9 Ounce DRY ONIONS A.P. WILL YIELD 8 Ounce Minced ONIONS AND 10 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 8 Ounce Minced PEPPERS.
  14. NOTE:
  15. IN STEP 2, 8-Z CN CANNED MUSHROOMS MAY BE USED.
  16. NOTE:
  17. IN STEP 4, 10-29 Ounce CN CANNED TURKEY MAY BE USED.
  18. NOTE:
  19. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  20. SERVING SIZE: 1 C.