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Post by Jay on Aug 6, 2005 13:59:43 GMT -6
Baked Texas Jalapeno Peppers 25 medium jalapeno peppers 1 (8 oz.) package cream cheese, softened 3 cups shredded cheddar cheese 1 1/4 teaspoons Worcestershire sauce 4 slices bacon, cooked and crumbled Cut jalapeno peppers in half lengthwise: remove seeds. Place peppers in boiling water for 5 minutes: drain well. Combine cream cheese, cheddar cheese and Worchestershire sauce, stir well. Place one heaping teaspoon of cheese mixture on each pepper half. Sprinkle with bacon and place on a baking sheet. Bake at 400F for 5 minutes or until cheese is melted. Jay
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Post by Jay on Jul 8, 2005 12:41:01 GMT -6
SUMMER GREEN BEAN SALAD
INGREDIENTS: 2 slices Bacon 1 can French-style or Cut Green Beans -- drained 1 teaspoon Salt 1/3 cup Onion -- finely chopped 1 teaspoon Dillweed 1/2 cup Water 1/4 cup Vinegar 1 tablespoon Sugar 1/2 teaspoon Salt 1/4 teaspoon fresh ground pepper 2 tablespoons Olive Oil
DIRECTIONS: In a small skillet, cook bacon until crisp and brown; drain, crumble and place in a medium bowl. Add beans, 1 teaspoon salt, onion and dillweed; toss gently. In a small bowl, combine remaining ingredients; whisk until well- blended. Pour dressing over bean mixture; toss gently to coat. Cover and refrigerate about 2 hours before serving.
Yield: 6 Servings, Jay(KY)
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Post by Jay on Apr 23, 2005 19:27:04 GMT -6
Spicy Beef-Topped Potatoes
1 lb ground beef 2 large baking potatoes 1/2 cup chopped onion 12 ounces picante sauce 1/2 tsp salt 2 (1 oz.) slices cheddar cheese, cut diagonally into quarters 1 green onion, sliced
Scrub potatoes; prick each with fork in several places. Microwave at high 8 to 10 minutes or until tender, rotating 1/4 turn after 4 minutes. Let stand while preparing topping. Combine ground beef and chopped onion; arrange in a ring in microwave-safe sieve or small colander. Place sieve in microwave-safe bowl; microwave at high 3 minutes. Stir to break up beef. Continue cooking at high 3 minutes; stir. Pour off drippings.
Place beef in same bowl.
Add picante sauce, stirring to combine. Microwave at high 1 to 2 minutes or until heated through.
Cut potatoes in half lengthwise; break up and fluff pulp with fork. Sprinkle with salt.
Spoon an equal amount of beef mixture over each potato half. Top each with an equal amount of cheese; tent loosely with foil and let stand 1 minute. Garnish with sliced green onion. Servings: 4 Preparation time: 5 minutes Cooking time: 18 minutes Ready in: 23 minutes
Jay
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Post by Jay on Apr 23, 2005 19:07:21 GMT -6
BROCCOLI WITH LEMON SAUCE
INGREDIENTS: 2 pounds fresh broccoli, trimmed 6 ounces cream cheese, softened 6 tablespoons milk 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1/2 teaspoon ground ginger 1/2 teaspoon cardamom 1/2 cup slivered almonds 1 tablespoon butter or margarine Instructions:
DIRECTIONS: Preheat the oven to 350 degrees. Combine the broccoli with a small amount of water in a 4-quart saucepan. Cook over medium high heat for 7 minutes or until tender crisp; drain. Arrange the broccoli in a greased 9 x 13 inch baking dish. Combine the cream cheese, milk, lemon juice, lemon zest, ginger and cardamom in a large mixer bowl. Beat at medium high speed until smooth, scraping the bowl occasionally. Spoon over the broccoli. Bake for 15 minutes or until bubbly. Saute the almonds in the butter in a small skillet until golden brown. Sprinkle over the broccoli.
Yield: 6 Servings Jay
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Post by Jay on Apr 8, 2005 20:36:01 GMT -6
LINQUINI WITH ASPARAGUS & PESTO
INGREDIENTS: 1 pound fresh asparagus 3 fresh basil leaves (or dash of dry) 1/4 cup grated parmesan cheese 1/4 cup chopped pecans or walnuts 1 small clove raw garlic 1/4 tsp. salt 3 tbsp. olive oil 8 ounces Linguini
DIRECTIONS: Cook spaghetti al dente and drain. Add one tbsp. olive oil to hot drained Linguini. Place remaining oil and asparagus and all other ingredients in blender. Blend smooth and serve over linguini. Jay
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Post by Jay on Mar 28, 2005 9:47:50 GMT -6
ZUCCHINI BOATS
INGREDIENTS: 4 medium zucchini 1 cup long grain rice, cooked 1 medium yellow onion, chopped 1 garlic clove, chopped 1 egg, beaten 2 tablespoons olive oil 1/2 pound lean ground beef 1/2 cup bread crumbs 2 cups canned spaghetti sauce 3 tablespoons fresh dill, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons parmesan cheese, grated
DIRECTIONS: Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approx 45 minutes, until zucchini is tender but firm.
Jay
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Post by Jay on Jan 22, 2005 21:32:47 GMT -6
Carrots with Ginger-Lime Sauce
1 pound carrots thinly sliced 1/4 cup butter 1/2 tsp. salt 2 tsp. sugar Juice of 1 lime 1 tsp. lime zest 1 tsp. cornstarch 2 tsp. fresh ginger, grated
Melt butter in a skillet and add carrots. Cook over medium heat until tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime juice, lime zest, cornstarch and ginger and mix well. Pour onto carrots and heat until mixture starts to thicken. Serve immediately. Make sure you use fresh ginger. The combination of the sweet carrots, zesty lime and tangy fresh ginger makes this dish extra flavorful.
Jay
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Post by Jay on Dec 23, 2004 21:08:56 GMT -6
Asparagus with Blue Cheese Sauce
36 - 48 asparagus spears with tough ends removed 1 cup plain yogurt 1/4 cup blue cheese, crumbled 1/4 cup fresh lemon juice 2 clove garlic, minced 2 tbsp. green onions Salt and pepper to taste
Steam fresh asparagus until bright green and crisp-tender. Set aside to cool. Meanwhile, place yogurt and blue cheese in a saucepan and warm over low heat. Add lemon juice, garlic, green onions and salt and pepper. Remove from heat and drizzle over asparagus.
The Skinny: Use fat free yogurt and low fat blue cheese.
Jay
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Post by Jay on Nov 27, 2004 15:42:05 GMT -6
Stuffed Baked Tomatoes
4 - 6 large tomatoes 1/3 cup olive oil 1 small onion, chopped 1 and 1/2 cups bread crumbs 1 tsp. marjoram 2 Tbsp. minced fresh parsley Salt and pepper to taste 1/3 cup Parmesan cheese, grated
Cut the tops off of each tomato and hollow out the pulp and discard. Saute onion in olive oil and add remaining ingredients except cheese. Heat for a couple of minutes and mix well. Remove from heat and stuff each tomato with mixture. Top with Parmesan cheese and bake for 35 - 40 minutes at 350 degrees.
Jay
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Post by Jay on Nov 23, 2004 20:24:04 GMT -6
Stuffed Zucchini
4 large zucchini 1 pound lean ground beef 1 large onion, chopped 1 cup cooked rice 1/4 cup fresh parsley, chopped 1/2 tsp. paprika Dash of ground nutmeg 1 Tbsp. lemon juice Salt and pepper to taste 1 cup cheddar cheese, shredded
Cut each zucchini in half lengthwise. Par boil zucchini in water for about 10 minutes and set aside to cool. Scoop out pulp and set aside. Brown ground beef and onion in a skillet. Drain off any excess fat. Add zucchini pulp and cook for several minutes. Add rice, parsley, paprika, nutmeg, lemon juice and salt and pepper and cook several minutes more. Stuff each zucchini with ground beef mixture and sprinkle with cheese. Bake at 350 degrees for about 20 - 25 minutes. If you don't want to use ground beef, you may substitute pork, lamb, or chicken. You may also leave out the meat all together and substitute 1 cup of bread crumbs.
The Skinny: Use the leanest ground beef you can find and low fat cheese.
Jay
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Post by Jay on Nov 19, 2004 19:13:16 GMT -6
Hello April B. You are welcome.Hope you enjoy !!! Jay
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Post by Jay on Nov 19, 2004 7:50:41 GMT -6
Greek Stuffed Eggplant
2 medium eggplants 4 scallions (including green tops), chopped 6 cloves garlic, peeled and minced 1 cup chopped celery, including some leaves 2 medium tomatoes, chopped 1 green bell pepper, seeded and chopped 1/2 teaspoon crumbled bay leaves 1/2 teaspoon dried oregano 1 teaspoon dried mint 3 tablespoons diced fresh parsley 1/4 cup olive oil, divided 1 cup chicken broth Freshly ground black pepper Kalamata olives (optional) Feta cheese (optional)
Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped out eggplant pulp; put into a large mixing bowl. Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley; mix well.
Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish. Pour chicken broth and remaining olive oil into dish, around the boats. Cover and bake in a preheated 325F oven for 45 minutes, or until eggplant is tender. Garnish with freshly ground black pepper, Kalamata olives and feta cheese.
Jay
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Post by Jay on Nov 18, 2004 20:47:43 GMT -6
Squash Casserole 1 medium bell pepper, cut in 1/2 in cubes 1/4 cup margarine 1 medium onion, diced 2 medium zucchini or 4 small yellow squash 1 (16 oz.) can tomatoes 4 slices bread, toasted and cut in small cubes 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic salt 1/2 teaspoon oregano parmesan cheese
Saute onions and bell pepper in margarine for 5 minutes Add squash that has been sliced and cubed. Saute 5 min more add tomatoes (break up whole tomatoes). Cook for 5 more minutes. Add bread cubes and seasonings. Put in 2 quart casserole and sprinkle top with parmesan cheese. Bake at 350F for 30 to 40 minutes.
Jay
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Post by Jay on Nov 16, 2004 19:55:29 GMT -6
CREAMED SPINACH
INGREDIENTS: 3 pounds fresh spinach 1 small onion, minced 2 cloves garlic, minced 4 tablespoons olive oil 2 cups sour cream salt and pepper to taste 2 tablespoons fresh mint leaves, minced
DIRECTIONS: Wash the spinach well, trim it, and chop or tear it into pieces, letting them fall into a large saucepan. Add the shallot and garlic and cook over medium heat, covered, for about 5 minutes. Shake the pan occasionally so that the vegetables do not stick. Drain the vegetables well, then add the olive oil and continue to cook for 3 minutes, stirring constantly. Remove from the heat, stir in the sour cream, and season with salt and pepper. Fold in the mint and serve.
YIELD: 8 Servings Jay
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Post by Jay on Nov 7, 2004 21:29:12 GMT -6
Zucchini with Thyme and White Wine
1 and 1/2 pounds fresh zucchini 2 cloves garlic, minced 1/3 cup extra virgin olive oil 1 large onion, diced 2 Tbsp. fresh parsley, minced 1 tsp. dried thyme 1/2 cup dry white wine Salt and pepper to taste
Saute zucchini, garlic and onion in a saucepan until zucchini is crisp-tender. Add parsley, thyme, wine and salt and pepper and simmer over very low heat covered for about 20 minutes. Jay
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Post by Jay on Oct 19, 2004 12:59:49 GMT -6
Harvest Acorn Squash
Prep: 30 min - Total: 45 min 2 medium acorn squash, halved lengthwise, seeded 2 Tbsp. margarine or butter 4 tsp. brown sugar 1 cup Miniature Marshmallows
PREHEAT oven to 375°F. Place squash halves in microwavable dish; cover with vented plastic wrap. Microwave on HIGH 12 to 14 minutes or until tender, turning after 6 minutes. Let stand, covered, 5 minutes.
SCOOP squash from shells, leaving 1/4-inch-thick shells. Mash squash with margarine; spoon into shells. Place on baking sheet; top each squash half with 1 tsp. of the brown sugar and 1/4 cup of the marshmallows.
BAKE 12 to 15 minutes or until squash is heated through and marshmallows are lightly browned.
Makes 4 servings Use Your Oven: To cook the squash in the oven instead of the microwave, place unfilled squash halves, cut sides down, in 13x9-inch baking pan filled with 1/2 inch water. Bake at 375°F <br>for 40 to 50 minutes or until squash is tender. Scoop squash from the shells and continue as directed.
Tip: Acorn squash are a popular variety of hard-skinned squash. Choose squash that are heavy for their size. The rinds should be hard, deep-colored and free of spots. Store in a cool, dark, well-ventilated place for up to 1 month. Nutritional Info Per Serving: Calories 200, Total fat 6g, Saturated fat 1g, Cholesterol 0mg, Sodium 90mg, Carbohydrate 37g, Dietary fiber 3g, Sugars 19g, Protein 2g Jay
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Post by Jay on Oct 15, 2004 20:32:51 GMT -6
Carrots with Ginger-Lime Sauce
1 pound carrots, thinly sliced 1/4 cup butter 1/2 tsp. salt 2 tsp. sugar Juice of 1 lime 1 tsp. lime zest 1 tsp. cornstarch 2 tsp. fresh ginger, grated
Melt butter in a skillet and add carrots. Cook over medium heat until tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime juice, lime zest, cornstarch and ginger and mix well. Pour onto carrots and heat until mixture starts to thicken. Serve immediately. Make sure you use fresh ginger.
The combination of the sweet carrots, zesty lime and tangy fresh ginger makes this dish extra flavorful.
1 pound carrots, thinly sliced 1/4 cup butter 1/2 tsp. salt 2 tsp. sugar Juice of 1 lime 1 tsp. lime zest 1 tsp. cornstarch 2 tsp. fresh ginger, grated
Melt butter in a skillet and add carrots. Cook over medium heat until tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime juice, lime zest, cornstarch and ginger and mix well. Pour onto carrots and heat until mixture starts to thicken. Serve immediately. Make sure you use fresh ginger.
The combination of the sweet carrots, zesty lime and tangy fresh ginger makes this dish extra flavorful.
Jay
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Post by Jay on Sept 13, 2004 20:37:18 GMT -6
Caribbean Sweet Potatoes
6 - 8 sweet potatoes 1/3 cup butter 1/4 cup green onions, chopped 1 Tbsp. hot sauce Salt and pepper to taste Brown sugar about 1/3 cup
Bake sweet potatoes at 350 degrees for about 1 hour or until tender. Slice each one in half and scoop out pulp. Place in a bowl and add butter, onions, hot sauce and salt and pepper and mix well. Place mixture back in each sweet potato skin and place on a baking sheet. Sprinkle with brown sugar and broil for several minutes.
Jay
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Post by Jay on Sept 13, 2004 20:28:00 GMT -6
Asparagus with Orange Sauce
2 pounds fresh asparagus, trimmed 1/3 cup orange juice 1 Tbsp. grated orange zest 1/4 cup butter 1/4 tsp. salt
Blanch asparagus by placing in a saucepan and covering asparagus with water. Cook until crisp-tender. Drain off water. Combine orange juice, orange zest, butter and salt in saucepan and heat until thickened. Pour over asparagus and serve. You will love the tart citrus accent to the rich asparagus flavor in this recipe. Please don't overcook the asparagus! BTW: Is your raw asparagus droopy? Have the stalks lost their snap? Well, don't panic, just put the raw asparagus in a pot of very cold water and let them soak for an hour or so. The snap will quickly return
2 pounds fresh asparagus, trimmed 1/3 cup orange juice 1 Tbsp. grated orange zest 1/4 cup butter 1/4 tsp. salt
Blanch asparagus by placing in a saucepan and covering asparagus with water. Cook until crisp-tender. Drain off water. Combine orange juice, orange zest, butter and salt in saucepan and heat until thickened. Pour over asparagus and serve. You will love the tart citrus accent to the rich asparagus flavor in this recipe. Please don't overcook the asparagus! BTW: Is your raw asparagus droopy? Have the stalks lost their snap? Well, don't panic, just put the raw asparagus in a pot of very cold water and let them soak for an hour or so. The snap will quickly return Jay
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Post by Jay on Sept 11, 2004 20:30:14 GMT -6
Syrian Baked Eggplant
1 medium-sized eggplant 1/2 pound ground beef 5 tablespoons butter or margarine 1/2 cup minced onion 1/4 cup chopped green pepper 2 cups cooked rice 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup bread crumbs
Peel the eggplant and cut into cubes. Cook in boiling salted water until tender (about 15-20 minutes). Drain the eggplant and mash well.
Preheat oven to 375F. Melt 3 tablespoons butter in a large skillet and brown the ground beef, stirring until no longer pink. Add the onion and green pepper. Cook until vegetables are tender. Stir in the mashed eggplant, cooked rice, salt and pepper.
Spoon into a 10 x 6 x 2 inch baking dish. Melt the remaining 2 tablespoons of butter in a small skillet and stir in the bread crumbs to coat well. Sprinkle over eggplant mixture and bake for about 20 minutes. Jay
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Post by Jay on Sept 8, 2004 13:52:26 GMT -6
BAKED POTATO SALAD INGREDIENTS: 3 Potatoes,Idaho,medium-size Water 1 1/3 ts Salt 2 tb Salad oil 1/2 c Onion,chopped 3 TB flour 1 ts Mustard,prepard 1/4 ts Celery seed 2 tb Cider vinegar 1/2 c Green pepper,diced 1/4 c Carrot,shredded 1 cup grated cheddar cheese DIRECTIONS: Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Yield: 4 Servings Jay
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Post by Jay on Sept 8, 2004 13:50:33 GMT -6
BAKED POTATO SKINS
INGREDIENTS: 6 small baking potatoes (4 to 5 in. long) 1/4 cup butter or margarine 1/4 teaspoon paprika pinch of pepper
DIRECTIONS: Preheat oven to 400 degrees. Scrub potatoes, pat dry, and rub skins lightly with a little of the butter. Pierce potatoes in several places with a fork. Bake potatoes until tender when pierced (45 minutes to 1 hour). When cool enough to handle, cut in halves lengthwise and scoop out potato, leaving a thin shell about 1/8 inch thick. Reserve potato for other dishes. Place skins on a baking sheet. Melt butter in a small pan with paprika and white pepper. Stir. Brush insides of potato skins with butter mixture. Bake potato skins until crisp and golden (18 to 20 minutes).
Extras: For variety, try adding grated Cheddar cheese, crumbled bacon, green onion, or chives.)
Yield: Serves 6
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Post by Jay on Apr 29, 2004 10:14:14 GMT -6
Colorful Corn Saute
1 package frozen corn 1/4 cup chopped celery 1/4 cup chopped green pepper 3 thin onion slices, separated into rings 1/4 cup butter or margarine 1 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon chili powder 2 medium tomatoes, chopped 1/2 cup half-and-half
In a large skillet, saute the corn, celery, green pepper and onion in butter until tender. Sprinkle with salt, oregano and chili powder. Stir in the tomatoes and cream. Bring to a boil; cook and stir for 1-2 mintues or until heated through.
Makes 4 servings. Jay
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Post by Jay on Apr 27, 2004 8:00:29 GMT -6
Blue Cheese Potatoes 2 pounds red potatoes, cut into chunks 1/4 cup whipping cream, whipped 1/4 cup crumbled blue cheese 1 cup mayonnaise 1/2 pound sliced bacon, cooked and crumbled Place the potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook until tender, about 15-20 minutes. Meanwhile, in a small bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm. Jay
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Post by Jay on Apr 22, 2004 11:32:58 GMT -6
Fresh Vegetable Saute
Prep: 15 mins Ready in: 25 mins
2 Tbsp. olive oil 1-1/2 cups broccoli flowerets 1-1/2 cups cauliflowerets 1 cup diagonally sliced carrots 3/4 cup sliced yellow squash 3/4 cup sugar snap peas 1/2 cup sliced mushrooms 1/2 cup red bell pepper strips 1/2 cup onion wedges 1/4 cup red wine vinegar 1 envelope GOOD SEASONS Italian Salad Dressing Mix
Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir until tender-crisp.
Stir in vinegar and salad dressing mix; cook and stir until thoroughly heated.
Makes 8 servings
Variation: Prepare as directed, using 7 cups of any combination of your favorite cut-up vegetables.
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Post by Jay on Apr 19, 2004 11:41:08 GMT -6
SUGAR SNAP PEAS WITH LEMON & BASIL
INGREDIENTS: 2 teaspoons olive oil 1 1/4 pounds fresh sugar snap peas, or two (10-ounce) packages thawed frozen sugar snap peas 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1/3 cup coarsely chopped fresh basil 1/2 teaspoon grated lemon zest 1/2 lemon, cut in wedges
DIRECTIONS: Heat the oil in a large nonstick skillet over medium heat. Add the peas; season with salt and pepper. Stir-fry until the peas are crisp-tender, 3 minutes for fresh or 2 minutes for thawed frozen sugar snaps. Add the basil and lemon zest; stir-fry until the basil is wilted and fragrant. Serve immediately with lemon wedges.
Jay
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Post by Jay on Apr 3, 2004 18:15:59 GMT -6
Cauliflower Delight
1 medium size head cauliflower sliced 2 stalks celery chopped 1 medium size green pepper chopped 1 (2 ounce) jar pimientos drained 3/4 cup sliced stuffed olives 1/2 pound cheddar cheese cubed 1 (8 ounce) bottle Caesar salad dressing 1 (8 ounce) carton commercial sour cream 3 tablespoons olive oil
Combine ingredients mixing well. Refrigerate several hours or overnight hours or overnight Jay
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Post by Jay on Mar 30, 2004 13:29:25 GMT -6
Fried Corn 6 ears fresh corn 1/2 c. whole milk 1/2 c. water 1 tsp. sugar 2 Tblsp. bacon drippings salt, pepper, and Creole seasoning to taste Remove husk from your corn and break off stems. Wash corn and then remove kernels from the cob. Stir together the corn kernels, milk, water, and sugar. Heat drippings in large skillet; add the corn mixture. Add seasonings to taste. Cook 10 - 12 minutes, stirring often Jay
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Post by Jay on Mar 25, 2004 9:05:18 GMT -6
EASY WAYS TO PREPARE ASPARAGUS:
Boiled: Cook fresh or frozen asparagus quickly in a small amount of water in a saucepan or steamer until tender. Aprrox. 10 minutes for fresh, 7 minutes for frozen.
Stir-Fry: Stir-fry asparagus pieces in a small amount of hot oil, stirring constantly until tender-crisp (about 3 to 5 minutes).
Microwave: Place fresh asparagus in a baking dish with tips in center. Add about 1/4 cup of water and cover. Microwave at 100% power: 6-9 minutes for spears, 5-7 minutes for pieces. Stir to rearrange after cooking. Jay
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Post by Jay on Mar 23, 2004 14:55:45 GMT -6
Hi. Yes you can slice it too.Some people blanch it but that just put's more liquid in them. They have enough liquid on their own.LOL. Shredded is good for bread too. Jay
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