Bring green bean to a boil in a large covered pot.
Reduce heat and simmer until crisp and tender, 3 to 4 minutes.
Drain. Toss with butter flavored buds, garlic powder and thyme.
Garnish with toasted almonds.
Serve hot.
Place almonds and butter in a 1-quart casserole.
Microwave uncovered on full power, stirring every minute, until golden, 2 to 3 minutes.
Remove almonds from dish.
Place salt and beans into same dish.
Cover tightly and microwave on full power for 3 minutes; stir.
Cover and microwave until tender, 3 to 5 minutes longer.
Stir in almonds. YUM.
roth to a boil; add green beans and cook until slightly
Clean and trim green beans.
Simmer in lightly salted water until just tender, about 10 minutes.
Drain and rinse in cold water to keep the color bright; set aside.
Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly.
Add green beans and almonds and stir briefly to coat.
Stem and wash beans.
Put beans in a pot and cover with boiling water.
Bring to a boil and boil 1 minute; reduce heat. Add seasonings.
Cover and cook for approximately 15 to 20 minutes or until tender.
Drain.
Put in serving dish; drizzle with butter.
Top with almonds.
In a wok, stir fry chicken in the oil until fully cooked.
Add green bean stir fry and water, cover and cook 5 to 7 minutes.
Stir occasionally.
Add prepared stir fry sauce or the homemade mustard sauce:
Dissolve bouillon in water and blend in remaining ingredients.
After adding either sauce heat through.
Makes 3 to 4 servings.
Melt chocolate bar.
Mix with Cool Whip.
Pour into pie shell. Decorate pie with almonds and Kisses.
Refrigerate until ready to use.
b>with foil and let rest for 5 mins.
Meanwhile, blanch green
Bring a pan of water to a boil. Add beans and cook for 2-3 mins until tender-crisp and bright green. Drain well. Transfer to a bowl.
Combine oil, garlic, and zest, add to beans and season to taste; toss for 1 min. Serve sprinkled with almonds and parsley.
Line a large baking pan with parchment paper. Place squash on
(135 degrees C). Spread almonds on a baking sheet.
Cook the beans in a large saucepan of boiling, salted water for 5 mins, until just tender. Drain and plunge into iced water. Drain again.
Combine the beans, watercress and parsley in a large serving bowl. Combine the oil, lemon juice, mustard, and sugar in a small bowl and whisk until the sugar dissolves. Pour the dressing over the salad and toss to coat. Season to taste and top with almonds to serve.
Place beans in a large saucepan, and cover with water. Boil beans until soft but still bright green, about 15 minutes. Transfer beans immediately to an ice water bath to cool. Drain after 3 minutes. Place beans in large bowl. Toss with balsamic vinegar, stir in th olive oil.
Place the almonds in a heavy skillet over low heat; cook until golden. Toss almonds into the green bean salad. Serve at room temperature or chilled.
Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl.
Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes.
Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.
Bring 2 in of water to a boil in a large skillet. Add green beans and cook 5 minutes or until crisp tender. Immediately drain and rinse under cold water.
In a large salad bowl, toss beans with tomatoes, onions, vinegar, oil, salt and pepper.
Line serving plates with lettuce leaves and top with green bean mixture, top with almonds.
drain well. Or, alternatively, microwave with a little water for 4
Preheat oven to 425 degrees F.
Wash and trim green beans. Dry beans with paper towel. Place beans, scallions, garlic, olive oil, and salt and pepper in a shallow roasting pan and toss together with your hands. Roast in oven until beans are tender and browned. Toss with lemon peel and almonds and serve immediately.
inch square baking pan, with foil extending at 2 opposite
Drain water chestnuts, green beans and mushrooms.
Saute onions in butter and add all ingredients, except almonds.
Mix well and pour into well-greased casserole.
Top with almonds.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 8.
Melt butter; stir in flour, salt, pepper, sugar and onion.
Add sour cream gradually, stirring constantly.
Cook until thickened, stirring often.
Fold in green beans.
Turn into greased casserole. Grate cheese and sprinkle over beans.
Crush corn flakes, mix with butter and sprinkle over cheese.
Bake in 400\u00b0 oven about 20 minutes.
Sprinkle with almonds during last 10 minutes.