Cauliflower Parmesan
By: Anonymous
Published: Thursday, February 11, 2010 - 11:35am

Ingredients




gal WATER, BOILING
quart WATER
3 tablespoons BUTTER PRINT SURE
2 pounds CHEESE GRATED 1LB
9 ounces MILK, DRY NON-FAT L HEAT
16 pounds CAULIFLOWER FZ
pound ONIONS DRY
pound SOUP CHICKEN NOODLE





Preparation

1 PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 2 SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3. 3 BLEND SOUP, WATER, AND MILK TOGETHER. ADD PARMESAN CHEESE; MIX WELL. 4 ADD SAUTE'ED ONIONS TO MIXTURE; HEAT THOROUTHLY. SET ASIDE FOR USE IN STEP 5. 5 ADD SALT TO BOILING WATER. 6 ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCEHEAT; COOK FOR 4 MINUTES OR UNTIL TENDER. DRAIN; PLACE AN EQUAL QUANTITY INEACH PAN. 7 POUR ABOUT 3 1/2 QT SAUCE OVER CAULIFLOWER IN EACH PAN. 8 NOTE: 9 IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPEDONIONS. 10 NOTE: 11 IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE 12 NOTE: 13 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. 14 USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 MINUTES. 15 NOTE: 16 OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD 17 SERVING SIZE: 1/2 CUP W/ 


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Preparation

 1  PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN  2  SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3.  3  BLEND SOUP, WATER, AND MILK TOGETHER. ADD PARMESAN CHEESE; MIX WELL.  4  ADD SAUTE'ED ONIONS TO MIXTURE; HEAT THOROUTHLY. SET ASIDE FOR USE IN STEP 5.  5  ADD SALT TO BOILING WATER.  6  ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCEHEAT; COOK FOR 4 MINUTES OR UNTIL TENDER. DRAIN; PLACE AN EQUAL QUANTITY INEACH PAN.  7  POUR ABOUT 3 1/2 QT SAUCE OVER CAULIFLOWER IN EACH PAN.  8  NOTE:  9  IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPEDONIONS.  10  NOTE:  11  IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE  12  NOTE:  13  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.  14  USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 MINUTES.  15  NOTE:  16  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD  17  SERVING SIZE: 1/2 CUP W/