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The stalks should be tender.
The bulgur should be tender.
The mushrooms should be tender and juicy.
The greens should be tender but still bright.
The beans should be tender and the soup thick.
The squash should be tender all the way through.
Rice should be tender and mixture should be very creamy.
The potato should be tender and the meat meltingly soft.
They should be tender in 4 or 5 minutes.
The potatoes should be tender all the way through when pierced with a skewer or knife.
Remove it from the oven, the cabbage should be tender and allow it to cool.
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