![]() ![]() Microwave 9 to 11 minutes or until tender.īoil: Add water to cover. Strong>Steam: 18 to 22 minutes or until tender. Boil, uncovered, 15 to 20 minutes or until tender. Microwave 3 to 4 minutes or until crisp-tender.īoil: Add water to cover. Sauté: With 1 tablespoon butter, 3 to 5 minutes or until crisp-tender. Steam: 4 to 6 minutes or until crisp-tender. Leave whole to stuff and bake, or cut as desired. Steam: 6 to 7 minutes or until crisp-tender. Microwave 4 to 6 minutes or until tender.īoil: Uncovered 4 to 5 minutes or until crisp-tender. Microwave 6 to 7 minutes or until crisp-tender.īoil: Uncovered 5 to 10 minutes or until tender. Steam: 3 to 5 minutes or until crisp-tender. Leave whole or cut as desired.īoil: Covered 9 to 15 minutes or until tender.īoil: Uncovered 2 to 3 minutes or until crisp-tender. Peel onions in cold water to prevent eyes from watering. Onions, White, Yellow and Red (8 to 10 small) Microwave 7 to 9 minutes or until tender. Leave whole or cut into slices.īoil: Uncovered 8 to 10 minutes or until tender. Sauté: With 1 tablespoon butter, 4 to 6 minutes, stirring frequently, until tender. Cut as desired.īoil: Covered 10 to 12 minutes or until tender. Remove green tops to within 2 inches of white part. Microwave 3 to 5 minutes or until tender. Cut as desired.īoil: Covered 15 to 20 minutes or until tender. Microwave 4 to 6 minutes or until tender.Ĭut off root ends and tops. ![]() Microwave 8 to 10 minutes, until tender.Ĭollards, Kale, Mustard, Spinach, Swiss Chard or Turnips: Place in dish. Greens Beet, Chicory, Collards, Escarole, Kale, Mustard, Spinach, Swiss Chard and Turnip (1 lb)īeets, Chicory or Escarole: Place in dish. Microwave 4 to 5 minutes or until tender. Cut bulbs into fourths.īoil: Covered 8 to 11 minutes or until tender. Remove feathery tops and tough or discolored outer ribs trim base. Sauté: With 2 tablespoons butter, 5 to 10 minutes or until tender. Cut as desired.īoil: Covered 5 to 8 minutes or until tender. Wrap ears in plastic wrap or place in dish. Steam: 5 to 7 minutes or until crisp-tender. Husk ears and remove silk just before cooking.īoil: Add water to cover and 1 tablespoon sugar. Microwave 8 to 10 minutes or until tender. Steam: 8 to 12 minutes or until crisp-tender. Leave whole or separate into florets.īoil:Uncovered 8 to 12 minutes or until tender. Remove outer leaves and stalk cut off any discoloration. Microwave 5 to 9 minutes or until crisp-tender. Leave ready-to-eat baby-cut carrots whole or cut as desired.īoil: Covered 7 to 10 minutes or until tender. Microwave 5 to 6 minutes or until tender. Cut large sprouts in half.īoil: Uncovered 8 to 12 minutes or until tender. ![]() Remove discolored leaves cut off stem ends. Microwave 6 to 8 minutes or until crisp-tender. Cut as desired.īoil: Uncovered 4 to 6 minutes or until crisp-tender. Trim off large leaves remove tough ends of stems. Microwave 12 to 16 minutes or until tender. Roast: (before peeling) 35 to 40 minutes. Leave whole with root ends attached.īoil: Add water to ocver and 1 tablespoon vinegar. Microwave on Medium-Low (30%) 20 to 25 minutes or until tender.Ĭut off all but 1 to 2 inches of tops. Microwave on High 4 to 5 minutes or until boiling. Slip out beans.īoil:Covered 15 to 20 minutes or until tender. To shell beans, remove thin outer edge of pod with sharp knife or scissors. Microwave 8 to 10 minutes or until crisp-tender.īeans, Lima (3 lb unshelled 3 cups shelled) Steam: 10 to 12 minutes or until crisp-tender. Leave beans whole, or cut into 1-inch pieces. Microwave 4 to 6 minutes or until crisp-tender.īeans, Green, Purple Wax and Yellow Wax (1 lb) Steam: 6 to 8 minutes or until crisp-tender. Or cut stalks into 1-inch pieces.īoil: Uncovered 6 to 8 minutes or until crisp-tender. For spears, tie stalks in bundles with string, or hold together with band of foil. Microwave 5 to 7 minutes or until crisp-tender.īreak off ends as far down as stalks snap easily. Steam: 15 to 20 minutes or until crisp-tender. To prevent discoloration, toss with cold water mixed with small amount of lemon juice.īoil: Covered 7 to 9 minutes or until crisp-tender. Microwave 5 to 7 minutes until leaves pull out easily. Place 1 or 2 artichokes in dish add 1/4 cup water. Steam: 20 to 30 minutes, adding 2 tablespoons lemon juice to water, until leaves pull out easily and bottom is tender when pierced with knife. To prevent discoloration, dip in cold water mixed with small amount of lemon juice. ![]() Remove discolored leaves trim stem even with base. ![]()
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