Heat oven to 350\u00b0.
Cook hamburger; drain.
In Pyrex or other baking casserole dish, mix soup, hamburger and rice.
Add salt and pepper as needed.
When mixed, then add green beans and mix carefully.
Prior to baking, pour enough water over mixture to more than cover it.
Bake at 350\u00b0 for 1 hour.
roth to a boil; add green beans and cook until slightly
owl.
Combine all ingredients for chickpea dressing and pour over
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.
Bring a large pot of water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Immerse green beans in ice water for 1 minute to stop the cooking process. Drain.
Heat butter in a large skillet over medium heat until melted and bubbling, about 1 minute. Cook and stir almonds, garlic, parsley, salt, and pepper in the hot butter until almonds are golden, 2 to 3 minutes.
Stir green beans, red bell pepper, and mushrooms into the skillet; cook, stirring occasionally, until heated through, 2 to 3 minutes.
Blanch French green beans in pot of boiling salted water for 3 minutes.
Drain and put into bowl of ice water. Drain when cool.
Melt butter over low heat, add Dijon mustard and blend well. Add lemon juice and let come to a boil.
Toast sliced almonds and hazelnuts until golden brown. Pour Dijon sauce over beans and toss. Sprinkle toasted nuts over the top.
ix months.
Follow the recipe for Green Chai Spa Tea Blend, using
Drain juice from 3 cans of green beans and place in a 9 x 13-inch pan.
Add last can, juice and all.
Add chopped onions, bacon and almonds.
Toss lightly.
Pour over vinegar and sugar mixture.
Place in refrigerator, covered, overnight.
Marinate for 18 to 24 hours.
Uncover and cook at 350\u00b0 for 45 minutes to 1 hour.
(For the bean mix you can add to
Cook green beans, adding bouillon cubes. In a skillet, saute onions and mushrooms with margarine and soy sauce. Stir into beans. Lightly toast almonds in oven and pour over beans. Simmer on low heat for about 15 minutes.
Saute onion, green pepper and almonds until tender.
Drain beans, pimentos and mushrooms.
Mix together with undiluted soup. Add onion mixture and salt and pepper to taste.
Mix well.
Place in treated casserole pan (sprayed with Pam).
Bake for 1 hour at 350\u00b0.
Snap ends off green beans and wash. Place in 2 inches of water and cover, on medium heat. Cook covered until it reaches the desired texture. Pour beans into colander. Place pan back on burner on medium heat, and add 2 tablespoons butter.
Add almonds and saute with butter for about 5 minutes, or until almonds are lightly browned.
Add garlic, and then the remainder of the butter.
Add green beans, and toss.
Move to serving plate, and enjoy!
Preheat oven to 350\u00b0.
Mix ingredients in a glass baking dish. (Be careful about salt because mushroom soup is already somewhat salty since you don't dilute it.)
Bake in oven for 45 minutes or until consistency is right.
(Be careful because casserole thickens as it cools.)
In large skillet brown almonds in 2 teaspoons butter 3 to 4 minutes until golden; set aside.
In same skillet saute green beans in remaining butter 5 to 8 minutes until crisp-tender.
Stir in lemon juice and pepper.
Add salt to taste.
Sprinkle almonds over beans.
Garlic & pepper. Fold in the Green Beans.
Mix the Bread
o 375 degrees.
Drain green beans then using clean paper
Combine all.
Boil 5 minutes.
Turn heat to low.
Continue to cook for 30 minutes.
ater to a boil; add green beans and cook until bright
Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until tender, about 2 minutes. Add almonds and cranberries; toss lightly to combine. Pour orange juice over green beans and season with white pepper.
Cook 2 tablespoons slivered almonds in 2 tablespoons butter or margarine over low heat until golden, stirring occasionally. Remove from heat.
Add 1 teaspoon lemon juice.
Pour over 2 cups hot, cooked, drained French-style green beans.