Table of Contents
Advertisement
Vkgetables
Fresh
Vegetables
1.Weights givenforfreshvegetables are purchaseweights,beforepeeling,trimming, e tc.
2. Pierceskinsof vegetables t o be heatedwholeandunpeeled(i.e. potatoes,squash,eggplant). T hisallowssteamto escapeandpreventsbursting
or popping.
3.Addonly2 to 3 tablespoons ofwaterp pound.Rinsingvegetables beforecookingisusuallysufficient.Saltjust beforeserving.
4. Heat,covered,incasseroledish;stirringonce,Letstandcovered5 minutesunlessotherwisespecified.
Frozen Wget.ables
1.Frozenvegetables maybe heatedinpouch,packageor fmxxzer container.Puncturepouchbeforeheatingandflexhalfwaythroughcookingto
distributeheat.
2. Placefrozenvegetables in covered casseroledish. Add2 tablespoons of waterunlessotherwiseindicatedinchart.
3.Stironceduringcooking.Saltvegetables aftercookingor putsalt inthecasserolewiththe waterbeforeaddingvegetables.
Rower Level: H I
Vietabie
Amount
Time
Cmnments
~~
Fresh
1lb.
7%-9!4min.
Cutinto I%-inchpieces.Add1/4cupwater.
Frozen,spears
1002.
8-10?5 min.
Fresh,(ken or Wax
1lb.
WA-lib+ min.
Cut into l$%inch pieces.Add1/4cupwater.
Frozen
9 oz.
8-11 min.
Broccoli
Fresh,spews
1lb.
840 min.
Add1/4cup water.
Frozen,choppedor spews
10oz.
1042%min.
Cabbage
Fresh,chopped,shredded
4 cups
11=13 min.
Add1/4cup water.
wedges
4
1143 min.
A&i1/4alp water.
carrots
Sliced,Fresh
j ]&,
1345min.
CMcarrotsintoslices 1/2inchthick.Add1/4cupwater.
Frozen
10oz.
$1~.~fj~ rein=
Cauliflower
Fresh.flowerct~
! lb.
9%42 min.
W%(}JC
1lb.
16=18 rein,
Frogen,flowwwts
K)01.
9%41 mint
Add1/4cup water,
C&n
Wholekernel, frozen
10oz.
7=8 mint
on thecob, fresh
1em'
S-?min.
Add2 to4 tablespoons of water.
2 Cars
7=9M min.
4 Wrs
15%47$5 min.
Fresh
cubed
i lb.
II-13$5 m in.
M(I2 tablespoons water,
whole
i lb,
'7-10
min.
Pierceskin. lltrn overafierhalfof time.
LimaIkmns
O%en
100?.,
840 rein,
Add1/4cup water.
" -.-=.. =...—.....-..—. . .. ......... . . .. .-..-.—. - ....,-..—-.—-.. .—w-——
—————.
~.
—'
—
—
—
—
~
—.
—
—
—.-T
--
~.
—.
—
—–
au%
Advertisement
Table of Contents
