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Рецепт Noodles With Pesto Sauce
by Global Cookbook

Noodles With Pesto Sauce
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  Порций: 12

Ингредиенты

  • 7 1/2 gal WATER, Warm
  • 3 3/4 c. CHEESE GRATED 1LB
  • 4 tsp GARLIC DEHY GRA
  • 1 1/2 c. ONIONS DRY
  • 9 lb NOODLE Large eggs 5LB
  • 9 ounce NUTS MIX SHELL #10
  • 3 Tbsp. SALAD OIL, 1 GAL
  • 3 c. SALAD OIL, 1 GAL
  • 1 tsp PEPPER BLACK 1 LB CN
  • 2 1/4 ounce BASIL SWEET Grnd
  • 3 Tbsp. SALT TABLE 5LB
  • 7 tsp SALT TABLE 5LB

Инструкции

  1. COMBINE ONIONS, WALNUTS, GARLIC, SALT AND PEPPER IN MIXER BOWL.
  2. BEAT AT MEDIUM SPEED 3 Min USING WHIP.
  3. Add in PARSLEY, BASIL AND PARMESAN CHEESE; BEAT AT HIGH SPEED 1 MINUTE.
  4. Add in OIL GRADUALLY IN A FINE STREAM; BEAT AT MEDIUM SPEED 1 MINUTE Or possibly Till BLENDED. Don't OVER BEAT. SET ASIDE FOR USE IN STEP 6.
  5. Add in SALT AND OIL TO WATER; HEAT TO ROLLING BOIL.
  6. SLOWLY Add in NOODLES, STIRRING CONSTANTLY Till WATER BOILS AGAIN.
  7. COOK 15 Min Or possibly Till TENDER. DRAIN THOROUGHLY.
  8. Add in PESTO SAUCE TO COOKED NOODLES; TOSS WELL.
  9. NOTE:
  10. IN STEP 1, 10 Ounce DRY ONIONS A.P. WILL YIELD 9 Ounce Chopped ONIONS. 15 CLOVES (5 TBSP) DRY GARLIC, Chopped MAY BE USED.
  11. NOTE:
  12. IN STEP 2, 1 LB 11 Ounce PARSLEY A.P. WILL YIELD 1 LB 10 Ounce FINELY Minced PARSLEY.
  13. NOTE:
  14. IN STEP 2, 5 3/4 Ounce (3 1/4 Quart) DEHYDRATED PARSLEY WILL YIELD 1 LB 12 Ounce (3 1/4 Quart) PARSLEY WHEN REHYDRATED WITH 6 1/2 Quart Cold WATER 15 Min. DRAIN WELL BEFORE USING.
  15. NOTE:
  16. IN STEP 3, Mix WILL SEPARATE IF OVER BEATEN. Mix SHOULD BE THE CHARACTERISTIC THICK PASTY SAUCE.
  17. NOTE:
  18. IN STEPS 4 AND 5, NOODLES MAY BE STEAM COOKED. PREPARE 3/4 RECIPE STEAMED PASTA (RECIPE NO. E-14).
  19. SERVING SIZE: 3/4 C. (4