K-12 Spaghetti with Italian Crumbles
K-12 Recipe Inspiration: Plant-Based Spaghetti
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Cooking tools:
- Steam jacket kettle
- Stove
- Stockpot
- Spoon
- Plastic wrap
- Refrigerator
- Hot well
- Holding cabinet
- Steam table pan
- Steamer basket
- Colander
- Kitchen scale
- Measuring cup
- Serving platter
Ingredients
- 12 1/2 pounds Italian Plant Based Crumble
- 1 1/2 oz salt
- 2 1/2 ounces onions, minced dry
- 1 ounce garlic powder
- ¼ pounds sugar, brown
- 1 ounce dried basil
- 1 ¼ ounces Chili powder
- 1 ounce Oregano
- ½ ounce parsley
- 2 tbs pepper
- 1 #10 cans tomato puree
- 4 cups tomato paste
- 1 1/2 gallons water
- 5 1/2 pounds spaghetti, dry
- Water, as needed
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