Kips Creamy Green Beans Recipes

Steps:

• Drain most of the water from the green beans and add the beans to a saucepan over medium heat. Bring to a boil, reduce heat, and simmer 10 minutes.
• Add butter and cream cheese to the saucepan with the green beans. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

Steps:

• 1. NOTE: If using fresh green beans cook in a small amount of boiling water long enough to bring them to the tender-crisp stage. Drain and use as other beans in the following recipe.
• 2. RECIPE: In a saucepan over medium heat combine butter, flour, and salt and pepper. Whisk in milk and cook, stirring constantly until thickened. This makes a white sauce. Place beans in a casserole dish. Pour white sauce over beans. Bake for 20-25 minutes. Serve hot.

Steps:

• In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar; heat and stir until bubbly. Reduce heat; add the sour cream and stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflake mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

Steps:

• Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
• Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.

Steps:

• Put beans in casserole dish and sprinkle with garlic salt.
• Add next 3 ingredients stirring well.
• Sprinkle heavily with crushed crackers.
• Bake uncovered 375°F for 30 minutes.

Steps:

• Rinse the beans in cold water and snap them into 1-inch lengths, discarding the tips. Remove any strings.
• Pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. Add the beans to the stock and cover until it boils again and then lower the heat to achieve a slow boil, covered, until the beans are tender but not mushy, (about 15 minutes).
• When the beans are done, set aside for a few minutes.
• Make the white sauce using a double boiler (you can make an improvised double boiler with a cooking pot with an inch of water in the bottom, in combination with a stainless steel salad bowl which sets atop of the pot). This white sauce CANNOT be prepared over direct heat or it will scorch.
• Melt the butter in the top section of the double boiler. Blend in the flour, seasoned salt, and white pepper, whisking constantly.
• When there are no lumps, add the pre-warmed milk (about 100 degrees F.) and continue to whisk until the sauce thickens. Once the sauce has thickened a bit (after about 5 minutes), allow the sauce to bubble, still whisking with some frequency, for about 15 more minutes. At the end of the 15 minutes of simmering, the white sauce is done and should be taken off the heat.
• Strain the chicken stock from the beans using a colander (save this stock in the refrigerator for your next batch of home made vegetable soup), reserving one-quarter cup of stock to blend into the white sauce.
• Pour the drained beans into a cooking pot with the white sauce, including the quarter cup of broth, and add the Mrs. Dash and stir. Re-heat until it bubbles slightly and serve.

Steps:

• Preheat your oven to 400°F.
• Cut ends off of beans.
• Fill a small lasagna pan, cake pan, or casserole dish with the beans, mushroom soup and onion soup mix.
• Mix together well.
• Cook, uncovered, for 45 minutes up to an hour, stirring occasionally.
• Remove from oven, and serve.