SAUTEED GREEN BEANS WITH ONION
Sauteed green beans with onion - one of my favorite fresh green bean recipes. Also good with bacon or slivered almonds.
Provided by dmcconnell
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
- Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 12.9 g, Fat 13.7 g, Fiber 4.4 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 350.8 mg, Sugar 3.2 g
SEARED GREENS WITH RED ONION AND VINEGAR
Provided by Rachael Ray : Food Network
Categories side-dish
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a large skillet over high heat. Add extra-virgin olive oil and onion. Sear onion and mustard seeds, 2 minutes. Add greens and toss with tongs in oil. Sear greens 2 to 3 minutes. Add vinegar to the pan. Remove pan from heat and season greens with salt and pepper.
GREEN ONION VINAIGRETTE
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.
MRS. WHEELBARROW'S PICKLED GREEN ONIONS
Green onions, or scallions, make a tangy accompaniment when pickled. A pickled onion is a classic side to the British Ploughman's Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and mayonnaise to make a killer tartar sauce for fish. Mix with a teaspoon of mustard and mayo and slather on a turkey and Cheddar sandwich. Or use them as swizzle sticks in a Bloody Mary for a special eye-opening cocktail!
Provided by MrsWheelbarrow
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h37m
Yield 24
Number Of Ingredients 9
Steps:
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.
- Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.
- Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Let onions pickle for at least 1 month before eating.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.9 g, Sodium 368.7 mg, Sugar 1.1 g
GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE
Ridiculously good beans that make a great side dish to just about anything. One of those recipes that grandma made for years that we could never get enough of. Garnish with sliced or slivered almonds.
Provided by Sarahbeara
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
- Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
- Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 22.7 g, Cholesterol 5 mg, Fat 2.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 260.4 mg, Sugar 15.4 g
GREEN ONION VINEGAR
It's so easy to make your own vinegars. Delicious in your homemade French or Italian dressing. Use this vinegar in your own cooking or make a gift basket of assorted vinegars. From an old Woman's Day magazine.
Provided by Molly53
Categories Vegan
Time P14DT10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in jar with tight fitting lid.
- Stir well, cover tightly and place in a dark place for two weeks; shake once a day.
- Strain through several layers of cheesecloth, bottle and store.
Nutrition Facts : Calories 28.5, Fat 0.2, Sodium 5594.3, Carbohydrate 6.5, Fiber 2.2, Sugar 1.9, Protein 1.6
CUCUMBER TOMATO AND GREEN ONION SALAD
My mother always made this salad, so I tried it on my future husband when we were courting. I discovered later that he didn't like vinegar in his foods, but he learned to enjoy this salad and called it piccalilli. -Jan Peterson Mesa, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
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