Buttered Green Beans With Cashews Recipes

Steps:

• Heat half the dressing in large skillet on medium heat. Add vegetables and garlic; cook 8 to 10 min. or until vegetables are crisp-tender, stirring frequently.
• Add remaining dressing; cook 1 to 2 min. or until heated through, stirring occasionally.
• Sprinkle with nuts.

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 2 teaspoons oil; wrap in foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork to form a paste., In a Dutch oven, heat remaining oil over medium-high heat. Add green beans and garlic; cook and stir 2-3 minutes. Add water; bring to a boil. Reduce heat; simmer, uncovered, 7-10 minutes or until beans are crisp-tender and water is almost evaporated, stirring occasionally. Add cashews, salt and pepper; toss to combine.

Steps:

• In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
• Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

Steps:

• Place green beans with 2 tablespoons of water in a microwave-safe bowl. Cover and cook for 6 to 7 minutes.
• Meanwhile, melt butter in a large skillet over medium low heat. As the butter bubbles it will start to turn brown and give off a nutty aroma. Once it has reached a light brown color, add garlic, cooked and drained green beans and pine nuts. Toss to combine and saute for 1 minute until heated through. Season, to taste, with salt and pepper.
• Serve immediately.

Steps:

• 1. Blanch green beans in boiling, salted water. While beans are cooking, melt butter and add salt, pepper and parsley. Stir to mix. Drain beans and place in warm bowl. Sprinkle cashews on top, then pour butter mixture over the beans, toss well.

Steps:

• In large pot boiling salted water, cook beans until crisp-tender, about 4 minutes. Drain and rinse in colander under cold water then pat dry (can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in plastic bags).
• In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Before serving stir in Cashews to distribute then transfer to serving dish and serve immediately .

Steps:

• 1. Cook green beans as directed on package. Drain spoon into serving bowl.2. Meanwhile, melt butter in small saucepan. Add cashews cook and stir over low heat for 2 minutes or until cashews are very light brown. Pour cashew butter over hot green beans.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 180 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 7 g 35% * Cholesterol: 30 mg 10% * Sodium: 170 mg 7% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 1/2 Vegetable, 3 Fat

Steps:

• Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
• Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

Steps:

• Place green beans in a pot of boilling water and cook for 5 minutes.
• Drain beans and immediately place in a bowl of ice-cold water, drain and set aside.
• In a large skillet, heat olive oil over medium-high heat for 30 seconds.
• Add onions, cashews, salt and pepper.
• Stir-fry for 2 to 3 minutes or until onions are softened.
• Add the cooked green beans, raise heat to high, stir-fry for 2 to 3 minutes or until beans feel hot to the touch.
• Take care not to burn the cashews during process.
• Transfer the beans to a serving plate and garnish with chopped parsley.
• Serve.

Steps:

• Trim ends off beans. Bring large pot of water with salt to a boil. Add beans and bring back to a boil. Cook beans , uncovered for about 8-10minutes or until crisp-tender.
• Drain beans and plunge into cold water. Drain and refrigerate. Allow beans to come to room temp before remaining procedure.
• In skillet melt butter and sauté red bell pepper for about 2 minutes.
• Stir in beans, lemon juice, cashews, salt and pepper. Cook over medium heat stirring for about 8 minutes.
• Transfer mixture to serving bowl.

Steps:

• Combine the cashews and butter in a food processor.
• Pulse to a smooth paste.
• Or finely chop the cashews and combine them with the butter.
• In a medium non-stick frying pan, heat the oil over moderate heat.
• Season the chicken breasts with 1/4 teaspoon each salt and pepper.
• Cook until browned and just done.
• Time will depend on the thickness of the chicken breasts.
• Remove the chicken from the pan and let cool for 5 minutes.
• Cut into small pieces.
• In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
• Add the beans during the last five minutes of cooking.
• Drain the pasta and beans and toss with the cashew butter, chicken and the remaining salt and pepper.