GREEN BEANS WITH LEMON AND GARLIC
Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
GREEN BEANS WITH LEMON AND TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.
CORNY GREEN BEAN CASSEROLE
Crushed crackers and french-fried onions create a fast and flavorful topping for this home-style green bean casserole with cheese. It's the perfect cheesy dish to take to potluck dinners. -Dorothy Bahlmann, Clarksville, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish; set aside. Combine beans, corn, soup, onion, sour cream, cheese, salt and pepper. Transfer to a prepared baking dish. Sprinkle with crackers and french-fried onions. Bake, uncovered, until heated through, 25-35 minutes.
Nutrition Facts : Calories 315 calories, Fat 19g fat (8g saturated fat), Cholesterol 23mg cholesterol, Sodium 477mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.
GARLIC LEMON GREEN BEAN CASSEROLE
Easy green bean side dish that can be prepared earlier and then baked at dinner time. A real time saver if you are having guests.
Provided by Marie
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil green beans until crisp tender and drain.
- Add oil,lemon juice, garlic, salt and pepper and toss to coat.
- Place in ungreased 2 qt baking dish.
- Mix crumbs, cheese and butter together and sprinkle over bean mixture.
- Bake uncovered at 350 degrees for 20 minutes or until golden brown.
GREEN BEAN CASSEROLE
This easy green bean casserole has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it's ready to bake. -Anna Baker, Blaine, Washington
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions., Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.
Nutrition Facts : Calories 163 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 485mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
GREEN BEAN AND LEMON CASSEROLE
Provided by Nigella Lawson
Categories Vegetable Side Christmas Vegetarian Lemon Green Bean Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Bring a big pot of water to the boil, while you top and tail (trim) the beans. Once the water has come to the boil, salt it and cook the beans until they have lost their rawness (about 6 minutes after the water comes back to the boil), but retain a bit of crunch.
- Strain them, and put the pot back on the stove over a low heat with the butter and olive oil. While the butter melts, chop up the lemon. Put it on a chopping board, cut a slice off each end, just enough to remove skin and pith, and then cut downwards, turning the lemon as you go, to peel the fruit fully. Don't worry if in order to remove all the pith you cut into the fruit a bit: just take the pieces of fruity peel over to the pan and squeeze in any juice you can. Then cut the lemon up on the board: I just slice and let each slice tumble into bits on its own. Add the lemon pieces and all the juice that collects to the melted butter and stir well with a wooden spoon, adding the drained beans.
- Swirl the pan vigorously and turn the beans in the lemony butter. Add salt to taste and lots of freshly ground pepper. I love white pepper (out of deference to my mother's taste and practice) or the much-abominated 1980s restaurant-style mixed pepper, but neither is crucial.
- Remove to a warmed casserole making sure you don't leave any lemony, buttery juices behind.
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GREEN BEAN CASSEROLE RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.8/5 (28)Total Time 1 hr 20 minsCategory Side Dish
- Make the crispy onions: Preheat the oven to 450°F. Line 2 large baking sheets with parchment paper and lightly grease a 9x13-inch baking dish.
- In a large bowl, toss the onions with the oil, flour, panko, and salt. Spread evenly onto the baking sheets and bake for 25 to 35 minutes, tossing every 10 minutes (rotating the pans in the oven as necessary), until lightly browned and crispy. Remove from the oven and lower the oven temperature to 400°F.
- Prepare the filling: Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 4 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
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