|Beans (Gourmet Pantry)|
|by Sandra Gluck|
One of the building blocks of classic dishes, beans are the scrumptious focus of this new title in the innovative Gourmet Pantry series.
1 - 10 of about 920 for fresh green beans
Note: Any type ... ends off the green beans and rinse. While ... Top with the Feta and lightly toss together. Cover and refrigerate (overnight is best).
Fry several pieces ... Wash and string fresh green beans, leave whole. ... serve, arrange beans on serving dish, top with mushrooms and toasted almonds.
Saute garlic salt, dill weed and parsley flakes in melted butter in large skillet. Add cooked beans. Stir mixture over beans and simmer until ready to serve.
Boil trimmed and cleaned green beans until tender. Drain. ... butter melts. Sprinkle generously with bread crumbs. Toss again. Add salt and pepper to taste.
Wash and drain beans, do not ... Put all ingredients in skillet. Cook over medium heat 15 to 20 minutes. Shake skillet to prevent sticking. Serves 4 to 6.
1. Steam the beans until just tender and bright green. 2. Puree ... 3. Season to taste. Heat just before serving. Don't boil or cook it or serve it cold.
Remove strings from beans; cut beans ... beans, salt and sugar. Cover and cook over medium heat 25 to 35 minutes or until tender. Yield: 6 to 8 servings.
Remove strings from beans; cut beans ... remaining ingredients. Cover and simmer an additional 25 to 35 minutes or until beans are tender. Yield: 6 servings.
In saucepan, add just enough water to cover beans. Add remaining ingredients. Cook to desired doneness.
Boil 10 minutes. ... hot jars and seal. When ready to use, drain and rinse beans. Cover with water; boil about 1 hour. Bits of bacon or ham may be added.
top of page