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Рецепт Spaghetti With Meatballs (Sa

Name: Spaghetti With Meatballs (Sa
Ingredients: 10 gal WATER, BOILING; 10 1/2 quart WATER, BOILING; 1 3/4 gal WATER, Cool; 20 lb BEEF Grnd FZ; 8 x Large eggs SHELL; 1 ounce GARLIC DEHY GRA; 2 1/2 lb ONIONS DRY; 2 lb ONIONS DRY; 12 lb SPAGHETTI; 2 1/4 lb BREAD SNDWICH 22OZ #51; 2 ounce SUGAR, GRANULATED 10 LB; 7 lb SOUP TOMATO VEG #2 1/2; 2 ounce SALAD OIL, 1 GAL; 2 ounce SHORTENING, 3LB; 2 ounce SHORTENING, 3LB; 1 Tbsp. PEPPER BLACK 1 LB CN; 6 x BAY LEAVES; 1 1/4 tsp PEPPER RED Grnd; 4 tsp BASIL SWEET Grnd; 4 tsp OREGANO Grnd; 4 tsp THYME Grnd; 2 ounce SALT TABLE 5LB; 3 ounce SALT TABLE 5LB

от Global Cookbook

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Порций: 12

Ингредиенты

10 gal WATER, BOILING
10 1/2 quart WATER, BOILING
1 3/4 gal WATER, Cool
20 lb BEEF Grnd FZ
8 x Large eggs SHELL
1 ounce GARLIC DEHY GRA
2 1/2 lb ONIONS DRY
2 lb ONIONS DRY
12 lb SPAGHETTI
2 1/4 lb BREAD SNDWICH 22OZ #51
2 ounce SUGAR, GRANULATED 10 LB
7 lb SOUP TOMATO VEG #2 1/2
2 ounce SALAD OIL, 1 GAL
2 ounce SHORTENING, 3LB
2 ounce SHORTENING, 3LB
1 Tbsp. PEPPER BLACK 1 LB CN
6 x BAY LEAVES
1 1/4 tsp PEPPER RED Grnd
4 tsp BASIL SWEET Grnd
4 tsp OREGANO Grnd
4 tsp THYME Grnd
2 ounce SALT TABLE 5LB
3 ounce SALT TABLE 5LB

Инструкции

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
1. SAUTEE ONIONS AND GARLIC IN SHORTENING Or possibly SALAD OIL Till TENDER.
2. COMBINE BASIC TOMATO SAUCE MIX, BAY LEAVES, OREGANO, BASIL, THYME, SUGAR and RED PEPPER WITH Cool WATER. MIX Till SMOOTH. COMBINE WITH Saute/fry'D ONIONS. Add in BOILING WATER.
3. BRING TO A BOIL STIRRING CONSTANTLY. COOK AT MEDIUM HEAT 1 MINUTE, STIRRING AS NECESSARY. REMOVE BAY LEAVES.
4. Saute/fry ONIONS IN SHORTENING Or possibly SALAD OIL Till TENDER.
5. COMBINE ONIONS WITH BEEF, BREAD CRUMBS, Large eggs, SALT AND PEPPER, MIX LIGHTLY BUT THOROUGHLY.
6. SHAPE INTO 300-1 1/3 Ounce (1-NO. 24 SCOOP) BALLS. PLACE 100 BALLS ON EACHPAN.
7. BAKE 15 Min Or possibly Till BROWNED. SKIM Or possibly DRAIN OFF EXCESS FAT.
8. Add in SALT AND SALAD OIL TO BOILING WATER. SLOWLY Add in SPAGHETTI WHILE STIRRING CONSTANTLY Till WATER BOILS AGAIN. COOK ABOUT 15 Min Or possibly UNTILTNDER, STIRRING OCCASIONALLY. Don't OVERCOOK. DRAIN THOROUGHLY.
NOTE:
1. IN STEP 1, 4 1/2 Ounce (3/4 C.-36 CLOVES) DRY MINCE GARLIC MAY BEUSED. FRY WITH ONIONS.
2. IN STEP 1, 6 2/3 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED; IN STEP 4, 5 Ounce (1 2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
3. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS AND IN STEP 4, 2 LB 12 Ounce DRY ONIONS A.P. WILL YIELD 2 LB 8 Ounce DRY Minced ONIONS.
4. IN STEP 2, 5-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
5. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 6-8 Min Or possibly Till BROWNED ON HIGH FAN, CLOSED VENT.
6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
7. SEE BOILED PASTA RECIPE NO. E-4 FOR ADDITIONAL INFORMATION ON PASTA.
8. EACH PORTION: 3 MEATBALLS (3 Ounce), 3/4 C. (6 Ounce (1-C LADLE))
SAUCE AND 1 C. (5 Ounce) SPAGHETTI.
SERVING SIZE: 1 CP SPAGH