Green Beans Caesar Recipe 425

Steps:

• Prepare and cook green beans until tender (10-15 mins) If using frozen, follow cooking directions.
• Toss green beans with all ingredients except bread crumbs, cheese and butter.
• Put in 1 1/2 qt ungreased casserole dish.
• Mix bread crumbs, butter and cheese.
• Sprinkle over green bean mixture.
• Sprinkle with paprika.
• Bake uncovered at 350 degrees for 15-20 minutes or until heated through.

Steps:

• If using fresh beans, prepare and cook beans, cut into 1 inch pieces, until crisp tender.
• Plunge quickly into icewater to stop cooking.
• Drain.
• Heat oven to 350 F.
• Toss beans with salad oil, vinegar, onion, salt, garlic and pepper.
• Pour into ungreased 1 qt casserole.
• Stir together the bread crumbs, cheese and butter; sprinkle over the beans.
• Bake uncovered about 30 minutes, or until heated through.

Steps:

• Preheat the oven to 400˚. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice 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.
• Make the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ¼ cup olive oil and blend until combined. Season with salt and pepper.
• Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan.

Steps:

• Wash the beans and remove the stem ends. Cook in a saucepan or skillet with enough water to cover for 20 minutes. Drain well. Preheat the oven to 350 degrees. In an ovenproof baking dish, combine the olive oil, red wine vinegar, garlic, salt, pepper, and oregano. Stir with a fork or whisk until well combined. Add the drained green beans and toss to coat. In a small bowl, combine the melted butter and bread crumbs, mixing well. Sprinkle the bread crumb mixture and Parmesan cheese over the green beans. Bake for 15-20 minutes.

Steps:

• Heat water to boiling in 2-quart saucepan. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 2 to 5 minutes longer or until crisp-tender; drain. Toss with dressing.
• Place beans in serving bowl. Sprinkle with cranberries.

Steps:

• in skillet heat oil for topping
• add garlic
• add bread cubes fry until golden
• take out
• dust with grated cheese
• add onion and celery and butter
• add garlic
• add herbs
• add green beans that you have thawed in microwave ( they said boil until tender then drain well )
• top with croutons.

Steps:

• Cut beans into 1 inch pieces and cook in boiling water; drain and cool.
• Toss beans, oil, vinegar, onion, salt, garlic and pepper; pour into ungreased casserole.
• Mix bread crumbs, cheese and margarine; sprinkle over beans; sprinkle with paprika.
• Cook uncovered in 350F oven until heated through, about 15 - 20 minutes.