Noodles with pesto sauce
100 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
7½ | gallon | WATER; HOT |
3¾ | cup | CHEESE GRATED 1LB |
4 | teaspoons | GARLIC DEHY GRA |
1½ | cup | ONIONS DRY |
9 | pounds | NOODLE EGGS 5LB |
9 | ounces | NUTS MIX SHELL #10 |
3 | tablespoons | SALAD OIL; 1 GAL |
3 | cups | SALAD OIL; 1 GAL |
1 | teaspoon | PEPPER BLACK 1 LB CN |
2¼ | ounce | BASIL SWEET GROUND |
3 | tablespoons | SALT TABLE 5LB |
7 | teaspoons | SALT TABLE 5LB |
Directions
1. COMBINE ONIONS, WALNUTS, GARLIC, SALT AND PEPPER IN MIXER BOWL. BEAT AT MEDIUM SPEED 3 MINUTES USING WHIP.
2. ADD PARSLEY, BASIL AND PARMESAN CHEESE; BEAT AT HIGH SPEED 1 MINUTE.
3. ADD OIL GRADUALLY IN A FINE STREAM; BEAT AT MEDIUM SPEED 1 MINUTE OR UNTIL BLENDED. DO NOT OVER BEAT. SET ASIDE FOR USE IN STEP 6.
4. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL.
5. SLOWLY ADD NOODLES, STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK 15 MINUTES OR UNTIL TENDER. DRAIN THOROUGHLY.
6. ADD PESTO SAUCE TO COOKED NOODLES; TOSS WELL.
NOTE: 1. IN STEP 1, 10 OZ DRY ONIONS A.P. WILL YIELD 9 OZ MINCED ONIONS.
15 CLOVES (5 TBSP) DRY GARLIC, MINCED MAY BE USED.
NOTE: 2. IN STEP 2, 1 LB 11 OZ PARSLEY A.P. WILL YIELD 1 LB 10 OZ FINELY CHOPPED PARSLEY.
NOTE: 3. IN STEP 2, 5¾ OZ (3 ¼ QT) DEHYDRATED PARSLEY WILL YIELD 1 LB 12 OZ (3 ¼ QT) PARSLEY WHEN REHYDRATED WITH 6 ½ QT COOL WATER 15 MINUTES. DRAIN WELL BEFORE USING.
NOTE: 4. IN STEP 3, MIXTURE WILL SEPARATE IF OVER BEATEN. MIXTURE SHOULD BE THE CHARACTERISTIC THICK PASTY SAUCE.
NOTE: 5. IN STEPS 4 AND 5, NOODLES MAY BE STEAM COOKED. PREPARE ¾ RECIPE STEAMED PASTA (RECIPE NO. E-14).
Recipe Number: E01300
SERVING SIZE: ¾ CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .