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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | gallons | water | 1 | tablespoon | soybean oil | 1 | tablespoon | salt | 160 | ounces | rotini noodles | 3 1/2 | cups | all-purpose flour | 12 3/4 | cans (16 fl oz) | tomatoes canned, diced | 2 | quarts | organic skim milk | 2 | cups | grated parmesan | 2 | tablespoons | garlic powder | 3 | tablespoons | salt | 4 | tablespoons | basil | 1 | tablespoon | oregano | 2 | tablespoons | black pepper | 5 | cups, chopped | zucchini | 4 | cups, chopped | broccoli florets | 6 | cups, chopped | Carrots | 4 | cups, diced | celery | 14 | cups pieces | Mushrooms, Sliced | 7 | cups, chopped | Onion, chopped | 1 | cup | parsley, chopped | 4 | cups, chopped | green pepper | 3/4 | cup | soybean oil | 10 | cups, sliced | Red bell pepper |
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Steps
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Sequence
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Step
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| | 1 | ADD SALT AND OIL TO WATER, HEAT TO ROLLING BOIL. | | 2 | ADD ROTINI TO WATER AND COOK FOR 10-12 MINUTES, OR UNTIL TENDER. DRAIN. RINSE WITH
COLD WATER; DRAIN THOROUGHLY. USE IMMEDIATELY IN RECIPE PREPARATION OR PLACE IN SHALLOW
CONTAINERS AND COVER. | | 3 | BLEND SALAD OIL AND FLOUR TOGETHER TO FORM A ROUX; USING A WIRE WHIP, STIR UNTIL SMOOTH.
COOK ROUX FOR 3 MINUTES STIRRING CONSTANTLY. | | 4 | DRAIN TOMATOES. RESERVE 1 GALLON TOMATO LIQUID. SET ASIDE FOR USE IN STEP 7. | | 5 | GRADUALLY ADD MILK AND TOMATO LIQUID ROUX WHILE STIRRING CONSTANTLY. BRING TO A BOIL.
COVER; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING FREQUENTLY TO PREVENT
STICKING. | | 6 | ADD PARMESAN CHEESE, SALT, GARLIC POWDER, PEPPER, OREGANO AND BASIL TO THICKENED SAUCE.
STIR TO BLEND WELL | | 7 | ADD TOMATOES, ONIONS, MUSHROOMS, CARROTS, ZUCCHINI, GREEN PEPPERS, CELERY, BROCCOLI
AND PARSLEY TO THICKENED SAUCE. STIR, BRING TO A BOIL. COVER, REDUCE HEAT; SIMMER
7 TO 10 MINUTES UNTIL TENDER. | | 8 | ADD ROTINI TO THICKENED SAUCE AND VEGETABLE MIXTURE. HEAT TO A SIMMER WHILE STIRRING
FOR 1 MINUTE TO COAT THE ROTINI WITH THE VEGETABLE SAUCE.
CCP: TEMPERATURE MUST REACH 165 F. OR HIGHER FOR 15 SECONDS. | | 9 | POUR 3 GALLONS VEGETABLE ROTINI MIXTURE INTO EACH UNGREASED PAN.
CCP: HOLD FOR SERVICE AT 140 F. OR HIGHER. |
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