Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - GREEN BEAN COMBO

Recipe Name

GREEN BEAN COMBO

Submitted by jgouker
Recipe Description Q00104
Quantity 100 Quantity Unit SERVINGS (3/4 CUP) Servings  
Prep Time (minutes) 20 Cook Time (minutes) 90 Ready In (minutes) 110
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/8
gallonswater
1
1/2
teaspoonssalt
36
cupsgreen beans,frozen
2/3
gallonwater
1/2
teaspoonsalt
18
cups strips or slicesCarrots, raw
1/4
gallonwater
6
cups, dicedcelery
13
fruits (2-1/8" dia)lemons
Steps
Sequence Step
1PREPARATION INSTRUCTIONS: PREPARE VEGETABLES IN SMALL BATCHES TO PREVENT MUSHY, BROKEN, OR DISCOLORED VEGETABLES BECAUSE OF OVERCOOKING. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED IN RECIPE A03100. CUT CARROTS AND CELERY INTO 2 INCH STRIPS. WEIGHT/MEASURE REFERS TO TRIMMED VEGETABLES. 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 FROZEN VEGETABLES LIGHTLY TO BREAK UP SOLID BLOCKS. 1. FROZEN FRENCH STYLE GREEN BEANS: A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. B. ADD SALT. C. ADD VEGETABLES; STIR WELL. D. RETURN TO A BOIL; COVER. E. REDUCE HEAT; COOK GENTLY FOR 5 TO 8 MINUTES OR UNTIL VEGETABLE IS JUST TENDER. F. DRAIN; RESERVING INDICATED AMOUNT RESERVED LIQUID FOR USE IN STEP 4. SET ASIDE VEGETABLES FOR USE IN STEP 4. 2. FRESH CARROTS: A. BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT. B. ADD SALT. C. ADD PREPARED VEGETABLES; BRING WATER BACK TO A BOIL. COVER; REDUCE HEAT TO A SIMMER; COOK 12 TO 15 MINUTES OR UNTIL VEGETABLES ARE JUST TENDER. D. DRAIN; SET ASIDE VEGETABLES FOR USE IN STEP 4. 3. FRESH CELERY: A. BRING WATER TO A BOIL IN STEAM-JACKETED KETTLE OR STOCK POT. B. ADD PREPARED VEGETABLES; BRING WATER BACK TO A BOIL. COVER; REDUCE HEAT TO A SIMMER; COOK 15 TO 25 MINUTES OR UNTIL VEGETABLES ARE JUST TENDER. C. DRAIN; SET ASIDE VEGETABLES FOR USE IN STEP 4. 4. COMBINE COOKED VEGETABLES; TOSS LIGHTLY; PLACE IN SERVING PANS. POUR RESERVED LIQUID OVER VEGETABLES IN EACH PAN. 5. GARNISH AS DESIRED. MAY BE SERVED WITH LEMON WEDGES. CUT 8 WEDGES PER LEMON. : NOTE: OTHER COMBINAIONS OF VEGETABLES(FROZEN, FRESH, OR CANNED) MAY BE USED; HOWEVER, COLOR, SHAPE, AND TEXTURE SHOULD BE CONSIDERED.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com