Cook cornbread and slice open-faced on dinner plate.
Tear lettuce and spread over cornbread.
Slice radishes over lettuce. Next, dice onions over radishes.
Top with generous amount of crumbled bacon.
Finally, pour thin milk gravy over mixture.
Salt and pepper to taste.
Eat, enjoy and chase with Pepto-Bismol.
To make the dressing, place the vinegar in a small bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in the oil.
Toss the dressing with the radishes and shrimp. Arrange the lettuce in 4 glasses and spoon the radishes and shrimp on top. Garnish with lemon and serve with toast.
Wash and trim radishes, if large cut them in half.
Add radishes to a deep pan, add enough water to cover them.
Add the butter, olive oil, sugar and salt.
Cover and bring to a boil.
Reduce heat to medium low and simmer, covered for 12 minutes. (radishes should be tender and the liquid reduced to a glaze)
If the radishes are cooked before the liquid has reduced then remove the radishes and cook liquid, uncovered until it thickens to a glaze.
Toss the radishes in the glaze, sprinkle with the pepper and parsley and serve.
Place radishes in a skillet with stock, butter , shallots, sugar, vinegar, salt and pepper.
Cover the pan and bring to a boil.
Uncover the pan and reduce heat to medium. Cook radishes 10 to 15 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.
Over medium heat, Melt margarine in a small skillet.
Add sugar and italian dressing and blend well.
Add radishes and onions and cook until vegetables are tender or cooked to desired doneness.
otatoes work wonderfully in this recipe.
House Seasoning:
1
f minutes - you want them cooked through but still firm. Drain
Bring 1 cup water to a boil with the 1/4 teaspoon salt in a medium saucepan.
Add prepared radishes, cover and simmer till radishes pierce easily with a toothpick (10 minutes). Drain water.
Add margarine and brown sugar and toss to form a glaze. Add parsley and/or dill and serve.
The violet color glistens in the butter glaze and the taste is exceptional.
Serves 4-6 as a side dish.
50 degrees.
If the radishes still have their leafy tops
Remove from heat.
Put radishes, mustard seeds, black pepper, and
Pour the water into a small saucepan along with the wine, garlic, onion, and thyme. Bring to a boil over high heat, then season to taste with salt and pepper. Add the radishes, cover, reduce heat to medium-low, and simmer until the radishes are just tender, 6 to 8 minutes.
Remove the radishes to a serving dish with a slotted spoon and keep warm. Bring the liquid to a boil over high heat, and add a pinch of sugar. Boil until the liquid has reduced by half, then pour over the hot radishes.
Cook peas as directed on package. Shortly before end of cooking time, add radishes and continue cooking until radishes are heated through. Don't overcook or radishes will lose their crispness and color. Drain. Add salt and butter and stir until melted. Makes 4 servings.
Trim ends and bad spots off Radishes.
Boil radishes in water until fork tender. Best served with butter and a little parsley.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.
op with red bell peppers, radishes, pickled onions, cilantro, and sriracha
Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.
spray a medium saucepan with cooking spray.
heat over medium-low heat.
add onions and thyme, cook 3 minutes.
stir in radishes, cook 2 minutes, stirring.
add wine.
bring to a boil.
cover, lower heat and simmer 5 minutes until radishes are tender.
remove radishes with a slotted spoon.
cook the wine mixture a few minutes more until reduced and thickened.
remove from heat.
stir in butter and salt to taste.
pour over radishes, sprinkle with parsley.
With the flat side of a heavy cleaver, gently crush radishes, being careful not to break them in pieces.
Cut leaves in 1/2-inch sections.
Mix salt with leaves and radishes and let stand 10 minutes.
Drain.
Mix soy sauce, vinegar, sugar and sesame oil. Pour over radishes.
Serve cold.
Cut onion in 1-inch pieces.
Slice each radish lengthwise in half.
In a 12-inch skillet over medium heat in hot margarine or butter, cook onion, stirring occasionally, until golden and tender.
Add radishes, salt and pepper; cook over medium heat until radishes are golden.
Stir in sugar and 2 tablespoons water. Reduce heat to low; cover and simmer for 5 minutes, or until radishes are tender-crisp.
Stir in peas; heat through.
Garnish with radish leaves.
Very good with chicken or roast beef.
Really good.
hops to pan and place radishes among the chops. Cover.