Cauliflower Parmesan
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Cauliflower Parmesan
  Cauliflower  
Last updated 6/12/2012 1:12:39 AM. Recipe ID 40697. Report a problem with this recipe.
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      Title: Cauliflower parmesan
 Categories: 
      Yield: 100 Servings
 
  1 1/2 ga WATER; BOILING
  2 1/2 qt WATER
      3 tb BUTTER PRINT SURE
      2 lb CHEESE GRATED 1LB
      9 oz MILK; DRY NON-FAT L HEAT
     16 lb CAULIFLOWER FZ
  1 1/2 lb ONIONS DRY
  6 1/4 lb SOUP CHICKEN NOODLE
 
  PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
  
  1.  SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.  SET ASIDE FOR
  USE IN STEP 3.
  
  2.  BLEND SOUP, WATER, AND MILK TOGETHER.  ADD PARMESAN CHEESE; MIX
  WELL.
  
  3.  ADD SAUTE'ED ONIONS TO MIXTURE; HEAT THOROUTHLY.  SET ASIDE FOR
  USE IN STEP 5.
  
  4.  ADD SALT TO BOILING WATER.
  
  5.  ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL.  COVER,
  REDUCE HEAT; COOK FOR 4 MINUTES OR UNTIL TENDER. DRAIN; PLACE AN EQUAL
  QUANTITY IN EACH PAN.
  
  6.  POUR ABOUT 3 1/2 QT SAUCE OVER CAULIFLOWER IN EACH PAN.
  
  NOTE:  1.  IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
  CHOPPED ONIONS.
  
  NOTE:  2.  IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
  RECIPE CARD A01100.
  
  NOTE:  3.  IN STEP 5, 8 OZ (2 CUPS) DRY BREAD CRUMBS BROWNED IN 8 OZ
  (1 1/2 CUPS) MELTED BUTTER OR MARGARINE MAY BE SPRINKLED OVER
  BROCCOLI AND SAUCE. USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A
  350 F. OVEN FOR 20 MINUTES.
  
  NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  A02500.
  
  Recipe Number: Q02402
  
  SERVING SIZE: 1/2 CUP W/
  
  From the  (actually used today!).




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Recipe ID 40697 (Apr 03, 2005)

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