arlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes
Melt butter; mix in crushed crackers.
In a bowl, mix all other ingredients except almonds together.
Press half the cracker crumb mixture into a 13 x 9 x 2-inch Pyrex casserole.
Add the green bean mixture.
Place remaining crumbs and the almonds on top.
Cook at 350\u00b0 until bubbly.
ix months.
Follow the recipe for Green Chai Spa Tea Blend
ncover and fluff with a fork. Put the apricots, almonds, green onions
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
tir about a minute. Add green chilies and cook for another
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
hallots and pancetta following the recipe, but do not cook.
Heat reserved tuna oil in a large frying pan over medium-high heat. Cook squash, stirring, for 5 mins, or until soft.
Meanwhile, place couscous in a large heatproof bowl. Stir in 1/2 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains.
Add squash, tuna and green beans to couscous. Stir in vinaigrette until combined. Serve.
To make the green tahini, in a food processor,
blender along with the green chiles, olives, jalapeno, and lime
In a saucepan, bring chicken broth to a boil, add the rice and salt.
Cover and reduce heat to low, simmer covered for 30 minutes or until no liquid remains.
Stir in cilantro and green onions and fluff with a fork.
or a few minutes.
Fluff the rice with a fork
Pour green tomatillo salsa in a saucer
ix together the olives, rosemary, green onion, and capers with a
inutes with onion, carrot, pepper (green).
Wait till the onions
Cook green beans in boiling water.
Drain.
(This can be done ahead.).
Cut onions into thin slices, and cut each slice in half.
Cook onions in a nonstick skillet over medium-high heat, stirring occasionally until onions are golden brown.
(Original recipe says do not stir onions first 5-10 minutes.) Reduce heat to medium; stir in butter and brown sugar.
Add green beans; cook 5 minutes or until thoroughly heated.
Toss with vinegar.
side for 5 mins then fluff with a fork to separate
cup paste for this recipe, then freeze the remaining for
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.