This side dish was the star of our show! | Garlic green beans
1 lb green beans
2 TBSP salted butter
1 tsp Garlic powder
1 tsp Salt
Red chili flakes
Minced garlic
1. Cut the ends off green beans.
2. Melt your butter
3. Once butter is 1/2 melted, add salt, garlic powder & red pepper flakes. Cook until butter is all the way butter & bubbly
4. Then add green beans and cook until they become a bright green.
5. Then add grated garlic, cook for 1 minute and then turn off heat
6. Bonappetitties????
Katie Lee Biegel's Creamy Green Bean Salad | The Kitchen | Food Network
Katie freshens up this classic Thanksgiving side by creating a crisp, earthy salad with a creamy Parmesan dressing!
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Creamy Green Bean Salad
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Salad:
2 tablespoons unsalted butter
1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt
1 pound green beans, trimmed
1 large head romaine lettuce, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if desired!)
Creamy Parmesan Dressing:
1/2 cup low-fat yogurt
1/3 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper
Directions
For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool.
Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry.
For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately.
To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately.
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Katie Lee Biegel's Creamy Green Bean Salad | The Kitchen | Food Network
Classic Green Beans Au Gratin - Food Wishes
It’s always tricky posting Thanksgiving side dish recipes, since most families tend to gravitate toward the familiar and comforting, verses the new and interesting. This is especially true for a side dish like green bean casserole, which is why I decided to post this. It’s familiar, comforting, new, and interesting, so we have everything covered. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Classic Green Beans Au Gratin recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
French's FAMOUS GREEN BEAN CASSEROLE - How to make GREEN BEAN CASSEROLE Recipe
FAMOUS French's GREEN BEAN CASSEROLE...that you're gonna just love!! Deronda demonstrate how to make this Thanksgiving Day side dish that families have been serving for decades!! Simple, fast yet easy to make with only 5 ingredients!! START PREPARING...
French's GREEN BEAN CASSEROLE
Preheat oven to 350 degrees F.
Lightly oil 1-1/2 quart baking dish. Set aside.
2 cans (14 oz. each) cut green bean, drained OR 2 (9 oz.) bags of frozen green beans, thawed
1 (10 oz.) can Campbell's cream of Mushroom soup
3/4 cup milk
1/4 teaspoon fresh black pepper
1-1/3 cups French's Fried Onions
1. In a medium mixing bowl add mushroom soup, black pepper and milk. Whisk until well blended.
2. Add drained green beans and 2/3 cup of French's fried onions to mushroom mixture. Fold with spatula until beans are well coated.
3. Pour into prepared baking dish.
4. Add additional 3/4 cup French's onions to top.
5. Bake in preheated oven for 15 minutes. Cover casserole with foil and bake for an additional 15-20 minutes.
Links to my FAVORITE THANKSGIVING DAY foods...
Sweet Potato Casserole w/ Walnut Crunch Topping...
Mashed Potatoes...
Traditional Dressing...
Cornbread Dressing...
Cranberry Sauce...
Brown Sugar & Honey Glazed Ham...
Pecan Pie...
Pumpkin Pie...
Libby's famous PUMPKIN ROLL...
Crescent Rolls...
Roasted Chicken (WHOLE)...
HAPPY THANKSGIVING DAY Y'ALL!!
ENJOY!! -Deronda :)
#greenbeancasserole #recipe #food #thanksgiving #recipe #homemade #recipe
Green Bean Soup | Sweet & Sour & Creamy
This GREEN BEAN SOUP is not that popular, but that's a shame. It's sweet and sour in taste, full of green beans, potatoes, bacon and boiled eggs... the perfect combination to warm your body and soul.
My green bean soup recipe is very easy to follow and it uses just very common ingredients. It cooks in under 60 minutes , from start to finish. Give it a try, I'm pretty sure you will enjoy it.
How to cook green bean soup? If you have some question after watching the recipe, check out the full recipe with more tips on my blog:
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Green Bean Casserole Recipe | PHILADELPHIA Cream Cheese
The Green Bean Casserole is a tried-and-true classic dish that can't get any better…or could it? Take a look at this amazing Green Bean Casserole recipe by PHILADELPHIA Cream Cheese and see what your meals have been missing. For more recipes like this visit our website at today!
Prep Time: 15 Minutes
Total Time: 45 Minutes
Servings: 16, 1/2 cup each
Ingredients:
- 1 pkg PHILADELPHIA Cream Cheese, softened
- 2lb. Fresh Green Beans, trimmed & cut crosswise in half
- 1/2 cup Milk
- 1/4 tsp. Black Pepper
- 2 cloves Garlic, minced & divided
- 1/2 cup Planters Sliced Almonds
- 1/4 cup Panko Bread Crumbs
- 2 Tbsp. Butter, melted