Search results
Results from the WOW.Com Content Network
Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast-iron skillet set over medium-high heat.
Stir in the flour, and cook until golden brown, stirring constantly, about 4 minutes. ... Toss the green beans and mushrooms in the warm sauce. Butter a 9-by-13-inch casserole dish. Spread the ...
Green bean casserole is fairly easy to make—just combine cooked or canned green beans with cream of mushroom soup, season with salt and pepper and stir in fried onions for crunch. Pour the ...
Bring a large pot of salted water to a boil. Add the green beans and blanch until they turn bright green and are tender, approximately 10 minutes. Using a slotted spoon, remove the beans to a colander and run under cold water to keep them from cooking any further. Set aside. While the beans are cooking, peel the potatoes.
Heat 1 inch of oil in a wok over high heat until little bubbles appear around a bean dropped in the oil. ... or until all the meat is browned. Toss in the green beans, soy sauce, and chicken ...
Courtesy of Katie Workman. Haricot verts are slender French green beans, a bit more tender than their standard green bean cousins. The added medley of shallots and red onions makes these a step up ...
Chicories are a cold-weather green that's hardier than summer lettuce. ... Quick-Cooking Green Beans With Lemons. Bryan Gardner. A light and zingy side, these green beans are blanched and tossed ...
The beans can be cooked and tossed with the dressing up to two days ahead of time. Add the oranges and the feta just before serving. Get this recipe: Green Bean Salad with Clementine Oranges and Feta