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Recipes - FRENCH STYLE GREEN BEANS Recipe

Recipe Name

FRENCH STYLE GREEN BEANS

 Submitted by jgouker
Recipe Description QG0304
Quantity 100 Quantity Unit SERVINGS (3/4 CUP) Servings  
Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
1/4
gallonsboiling water
1
tablespoonsalt, table
48
cupsgreen beans,frozen french cut,16 oz pkg
1
tablespoonblack pepper
Steps
Sequence Step
1PREPARATION INSTRUCTIONS: VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE MAXIMUM AMOUNTS OF NUTRIENTS ARE RETAINED. COOKING TIME REFERS TO TIME AFTER WATER HAS RETURNED TO SECOND BOIL. TAP LIGHTLY TO BREAK UP SOLID BLOCKS. PEPPER IS OPTIONAL. STEAM-JACKETED KETTLE / STOCK POT METHOD. 1. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. 2. ADD SALT. 3. ADD VEGETABLES; STIR WELL. 4. RETURN TO A BOIL; COVER. 5. REDUCE HEAT; COOK GENTLY FOR 5 TO 8 MINUTES OR UNTIL VEGETABLE IS JUST TENDER. 6. DRAIN; RESERVING INDICATE AMOUNT RESERVED LIQUID FOR USE IN STEP 7. PLACE VEGETABLES IN SERVING PANS. 7. COMBINE PEPPER, AND RESERVED LIQUID. POUR AN EQUAL AMOUNT OVER VEGETABLES IN EACH PAN. GARNISH AS DESIRED. STEAM METHOD REFER TO A02100 1. OMIT SALT WATER AND RESERVE LIQUID. 2. NOT USED. 3. FILL PANS NOT MORE THAN 2 INCHES DEEP WITH VEGETABLES. USE STEAM TABLE PANS IF AVAILABLE TO LIMIT HANDLING OF COOKED VEGETABLES. 4. AT 5 LB PRESSURE COOK 20-30 MINUTES OR UNTIL JUST TENDER. OR AT 15 LB PRESSURE COOK 3-4 MINUTES OR UNTIL JUST TENDER. 5. PLACE VEGETABLES IN SERVING PANS. 6. NOT USED. 7. SHAKE PEPPER LIGHTLY OVER VEGETABLES IN EACH PAN. GARNISH AS DESIRED. : NOTES: 1. USE PROGRESSIVE COOKING FOR VEGETABLES. CALCULATE COOKING TIME; SCHEDULE PREPARATION FOR QUANTITY NEEDED AT 30 MINUTE INTERVALS; COOK NO MORE THAN 50 PORTIONS AT A TIME.






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