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Updated: May 9, 2025
In no case, however, should the corn be left too long in the water, as overcooking spoils the delicate flavor. Corn is frequently cut from the cob after it is cooked and served in milk or butter; but by this method much of the flavor and juke of the corn itself is wasted; It is better to cut the corn from the cob before cooking.
Take equal portions of parboiled spinach and sorrel, season to taste with ground nutmeg, pepper and salt, and add sufficient drippings to make all moist enough. Place in a covered dish in a slow oven. This is prepared on Friday and left in the oven to keep hot until needed for Shabbas dinner. All green vegetables may be prepared in the same way. Do not spoil turnips by overcooking.
Steam until tender, or bake with a small piece of nutter on each artichoke until brown. Serve with tomato or white sauce. Tie in a bundle and stand in a deep saucepan with the stalks in water, so that the shoots are steamed. Serve with melted butter or white sauce. Bake or steam. It will take from 2 to 4 hours, according to size. Steam until tender, but do not spoil by overcooking.
Serve with parsley sauce. This is a rather coarser variety of cauliflower. Cook in the same way as the latter. These should be steamed for not more than 20 minutes. They are generally spoiled by overcooking. Serve plain or with onion sauce. Steam. Put in vegetable dish, chop well, and add a small piece of butter. Steam until tender. Serve whole or mashed with butter. Steam.
It is nicest cut in slices and fried in fat or oil until a golden brown. Although not generally cooked, this is very good steamed, and served with white sauce. Do not spoil these by overcooking. Steam in a double boilerette, if possible. About 20 minutes is long enough. Cut off green leaves rather close to the white part. Wash well. Steam about 30 minutes. Serve with white sauce.
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