| Yield 1X: | 68.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Garlic, onion, chili, dairy | ||
| Portions: | 8.5 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Ratatouille | 2 | 4 | 6 | |||
| Chicken broth | 1 | 8.00 | 3 | 4 | 8.00 | |
| Marinara sauce | 4.00 | 8.00 | 12.00 | |||
| Cream | 8.00 | 1 | 1 | 8.00 |
Puree ratatouille in the blender with chicken broth as needed to thin. Transfer to a suitable mixing bowl, and add all other ingredients. Season to taste with salt and pepper.
Transfer to a storage container, label, date, initial, and cover. Store refrigerated.