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Рецепт Chili And Macaroni (Canned Chili)
by Global Cookbook

Chili And Macaroni (Canned Chili)
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  Порций: 12

Ингредиенты

  • 5 1/4 gal WATER, BOILING
  • 2 quart WATER
  • 28 lb BEEF Grnd FZ
  • 5 lb CHEESE CHEDDER
  • 12 3/4 lb TOMATOES # 10 CAN
  • 8 lb ONIONS DRY
  • 8 lb MACARONI, 10 LB
  • 1 c. SHORTENING, 3LB
  • 3 Tbsp. PEPPER BLACK 1 LB CN
  • 1 ounce CHILI Pwdr
  • 3 Tbsp. SALT TABLE 5LB
  • 3 Tbsp. SALT TABLE 5LB

Инструкции

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
  2. Add in MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 Min.
  3. DRAIN; SET ASIDE FOR USE IN STEP 5.
  4. Saute/fry' ONIONS IN SHORTENING Or possibly SALAD OIL 10 Min Or possibly Till TENDER.
  5. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT.
  6. Add in MACARONI, SAUTEED' ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI Pwdr AND CUMIN. MIX THOROUGHLY.
  7. POUR 2 1/4 GAL CHILI Mix IN EACH PAN.
  8. SPRINKLE 2 Quart CHEESE OVER Mix IN EACH PAN.
  9. BAKE 45 Min Or possibly Till CHEESE IS BROWNED AND Mix IS THOROUGHLY HEATED.
  10. NOTE:
  11. IN STEP 3, 8 LB 14 Ounce DRY ONIONS A.P. WILL YIELD 8 LB Minced ONIONS.
  12. NOTE:
  13. IN STEP 3, 1 LB (5 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
  14. NOTE:
  15. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  16. NOTE:
  17. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30 Min Or possibly Till CHEESE IS LIGHTLY BROWNED AND Mix IS THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.
  18. SERVING SIZE: 1 1/2 C.