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Recipes - CAULIFLOWER POLONAISE

Recipe Name

CAULIFLOWER POLONAISE

Submitted by jgouker
Recipe Description Q01002
Quantity 100 Quantity Unit SERVINGS (1/2 CUP) Servings  
Prep Time (minutes) 25 Cook Time (minutes) 50 Ready In (minutes) 75
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
8
largeegg, whole
1
1/2
gallonsboiling water
40
cupsCauliflower florets
1
cupmargarine
1
2/3
tablespoonsalt
2
cupsBread crumbs or crushed cornflakes
Steps
Sequence Step
1PAN SIZE: 12 BY 20 BY 2 1/2 INCH STEAM TABLE PAN 50 SERVINGS PER PAN.
2PREPARATION INSTRUCTIONS: MELT BUTTER OR MARGARINE.
3HARD COOK EGGS AS FOLLOWS: A. REMOVE EGGS FROM REFRIGERATION 30 MINUTES BEFORE USING. B. PLACE EGGS IN BASKETS; COVER WITH HOT WATER. C. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 TO 15 MINUTES. DO NOT BOIL. D. REMOVE FROM WATER; PLUNGE INTO COLD RUNNING WATER IMMEDIATELY AFTER COOKING; ADD ICE, IF NECESSARY, TO COOL EGGS; REFRIGERATE UNTIL READY TO USE. E. CHOP EGGS JUSST PRIOR TO USE IN STEP 4.
42. ADD FROZEN CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL; COVER; REDUCE HEAT; ALLOW CAULIFLOWER TO SIMMER 4 MINUTES OR UNTIL JUST TENDER. DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN. 3. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP CRUMBS OVER CAULIFLOWER IN EACH PAN. PARTIAL PAN; USE LESS BREAD CRUMBS. 4. GARNISH WITH HARD COOKED CHOPPED EGGS. CCP: HEAT TO 145 F. OR HIGHER FOR 15 SECONDS. HOLD AT 140 F. OR HIGHER FOR SERVICE.






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