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This recipe definitely turns canned green beans into something extra special. I am sure you could use fresh or frozen too, the cooking time would just need to increase. Related: 30 Best Crock Pot ...
If you want to use fresh or frozen beans, just remember you need four cups total, so 1 1/2 pounds fresh or 16-20 ounces frozen. Drain the beans well. Nothing is worse than a watery casserole, so ...
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.
Toss in the green beans, soy sauce, and chicken powder, if using, and stir-fry for 1 more minute. Season with salt to taste and serve. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
Thanks to fresh green beans, an easy homemade cream sauce and crispy onion topping, this green bean casserole recipe is healthier and more delicious than traditional recipes that use canned soup ...
Yields: 6 servings. Prep Time: 35 mins. Total Time: 50 mins. Ingredients. 2 lb. green beans, trimmed. 3 tbsp. olive oil, plus more for the baking sheet. 1 1/2 tsp.
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These recipes feature ingredients prioritized in the Mediterranean diet like high-fiber whole grains, lots of nutrient-rich veggies, lean sources of protein and heart-healthy fat sources.