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Recipe Name: Orzo Salad (Original Recipe) Total Serving: 10 Serving Size: 1/2 Cup Ingredients
Orzo Water Salt Cherry Tomatoes Feta Cheese Olives Red Wine Vinegar Olive Oil Parsley Salt Black Pepper 8 Ounces 1 Gallon 1 Tablespoon 1 Cup, Cherry, Halved 3/4 Cup Crumbled 1/2 Cup, Halved, pitted 2 tablespoons 1/3 cup 2 Tablespoons, Fresh, Chopped To Taste To Taste, Freshly Ground
Orzo Salad
Amounts
HACCP/ Food Safety Note: Wash hands before handling food. Wash all vegetables before use. Label leftovers and keep refrigerate at 40F.
Directions
Bring 1 gallon of well-salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain well and let cool. Place the orzo in a large bowl. Add the cherry tomatoes, feta cheese, olives, red wine vinegar and olive oil. Mix well. Add fresh parsley, mix. Season with salt and pepper to taste
Recie Name: Orzo Salad (Original Recipe) Total Serving: 10 Serving Size: 1/2 Cup
Ingredients
Orzo Water Salt Cherry Tomatoes Feta Cheese Olives Red Wine Vinegar Olive Oil Parsley Salt Black Pepper
Orzo Salad
Original Amounts
8 Ounces 1 Gallon 1 Tbsp 1 Cup, Cherry, Halved 3/4 Cup Crumbled 1/2 Cup, Halved, pitted 2 Tbsp 1/3 Cup 2 Tbsp, Fresh, Chopped To Taste To Taste, Freshly Ground 5 5 5 5 5 5 5 5 5 5 5
Factor
5 Cups
Amount to Serve 50
Directions
Bring 5 gallon of well-salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain well and let cool.
5 Gallon 1/4 Cup, 1Tbsp 5 Cups 3 3/4 Cups 2 1/2 Cups 1/2 Cup, 2 Tbsp 1 1/2 Cups, 2 Tsp 1/2 Cup, 2 Tbsp To Taste To Taste
Place the orzo in a large bowl. Add the cherry tomatoes, feta cheese, olives, red wine vinegar and olive oil. Mix well.
Add fresh parsley, mix. Season with salt and pepper to taste
HACCP/ Food Safety Note: Wash hands before handling food. Wash all vegetables before use. Label leftovers and keep refrigerate at 40F.
Recie Name: Orzo Salad (Original Recipe) Total Serving: 10 Serving Size: 1/2 Cup
Ingredients
Orzo Water Salt Cherry Tomatoes Feta Cheese Olives Red Wine Vinegar Olive Oil Parsley Salt Black Pepper
Orzo Salad
Original Amounts
8 Ounces 1 Gallon 1 Tbsp 1 Cup, Cherry, Halved 3/4 Cup Crumbled 1/2 Cup, Halved, Pitted 2 Tbsp 1/3 Cup 2 Tbsp, Fresh, Chopped To Taste To Taste, Freshly Ground 10 10 10 10 10 10 10 10 10 10 10
Factor
Amount to Serve 50
10 Cups 10 Gallon 1/2 Cup, 2 Tbsp 10 Cups 7 1/2 Cups 5 Cups 1 1/4 Cup 3 1/4 Cup, 1 Tbsp 1 1/4 Cup To Taste To Taste
Directions
Bring 10 gallon of well-salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain well and let cool.
Place the orzo in a large bowl. Add the cherry tomatoes, feta cheese, olives, red wine vinegar and olive oil. Mix well.
Add fresh parsley, mix. Season with salt and pepper to taste
HACCP/ Food Safety Note: Wash hands before handling food. Wash all vegetables before use. Label leftovers and keep refrigerate at 40F.