Charlenes Green Bean Amandine Food

GREEN BEANS AMANDINE

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
• Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
• In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.
• Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.

GREEN BEANS AMANDINE

Steps:

• Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
• Melt butter in a large, deep-sided skillet over medium heat. Add almonds and 1 tsp. salt and stir to coat. Cook, stirring occasionally, until fragrant and beginning to brown, about 3 minutes. Add green beans and lemon juice and stir to coat; cook just until warmed through.
• Transfer green beans to a platter. Pour butter sauce and almonds over and serve.

CHARRED GREEN BEANS

Steps:

• Toss 1 pound green beans on a baking sheet with 6 smashed garlic cloves, 1/4 cup water and 1 tablespoon olive oil. Roast at 450 degrees F until the beans are tender and slightly charred, about 20 minutes. Toss with 2 teaspoons each chopped tarragon and whole-grain mustard, and salt and pepper to taste.

GREEN BEANS AMANDINE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add green beans and cook until tender-crisp, 2 to 4 minutes.
• Drain immediately in a colander, then plunge into a bowl of ice water to stop the cooking and retain color.
• Drain again.
• In a large frying pan, melt butter with the oil over medium heat.
• Add almonds and garlic.
• Cook, stirring occasionally, until lightly browned and fragrant, 3 to 5 minutes.
• Add red pepper and add red onions cook another 2 minutes.
• Then add green beans, and thyme and parsley; cook, stirring, until the onions are softened but not browned and beans are heated through, 1 to 2 minutes.
• Season to taste with salt and pepper.

GREEN BEAN CASSEROLE AMANDINE

Steps:

• Heat oven to 350ºF.
• Microwave beans in microwaveable bowl on HIGH 6 min.
• Meanwhile, melt butter in large skillet on medium heat. Add shallots; cook 5 to 7 min. or until golden brown, stirring occasionally. Remove 1/4 cup shallots; reserve for later use. Add cream cheese and gravy to remaining shallots in skillet; cook on low heat 2 to 3 min. or until cream cheese is completely melted, stirring constantly. Remove from heat. Stir in milk and 1/2 cup Parmesan.
• Add beans to cheese sauce; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Top with nuts, reserved shallots and remaining Parmesan.
• Bake 30 min. or until heated through.

GREEN BEANS AMANDINE

Steps:

• In a saucepan, bring beans and water to a boil; reduce heat to medium.
• Cover and cook for 10-15 minutes or until the beans are crisp-tender; drain and set aside.
• In a large skillet, cook almonds in butter over low heat.
• Stir in lemon juice and seasoned salt if desired.
• Add beans and heat through.

GREEN BEANS AMANDINE

Steps:

• Bake sliced almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted. Set almonds aside.
• Split beans lengthwise.
• Cook beans in boiling water to cover in a Dutch oven 4 minutes or until tender; drain.
• Melt butter in Dutch oven; add almonds, beans, lemon juice, salt, and pepper, tossing to coat. Serve immediately.

CHARLENE'S GREEN BEAN AMANDINE

Steps:

• 1. Cook beans and drain
• 2. Meanwhile cook and stir almonds and butter over med. heat until golden brown
• 3. Remove from heat
• 4. Stir in lemon juiceand the mixture of almonds and beans
• 5. Put in baking dish
• 6. Bake at 350f. for 30 min

GREEN BEANS AMANDINE

Steps:

• Place beans and water in a large skillet or saucepan and bring to a boil. Cover and cook until crisp-tender, 10-15 minutes; drain and set aside. , In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and, if desired, seasoned salt. Add beans and heat through.

GREEN BEANS AMANDINE

Steps:

• In the saucepan of a double boiler, boil the water.
• Place the green beans in the colander of the double boiler and place over the saucepan. Cover with a lid and allow to steam for approximately 3-5 minutes, or until beans are near tender crisp.
• Remove the colander and set aside. Dump the water out of the saucepan and add the butter over very low heat.
• Add the almonds when butter is melted and saute until they are slightly brown.
• Toss the green beans into the mixture. Squeeze lemon juice over beans and season to taste with salt and pepper. Cook another minute until heated throw. Serve immediately.

GREEN BEANS AMANDINE

Steps:

• Heat oven to 275°F Spread almonds on a baking sheet and toast, stirring once, until fragrant and golden, about 10 minutes. Transfer to a plate to cool.
• While almonds are toasting, bring a large saucepan of water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop cooking. Shake to remove excess water and pat dry.
• Heat oil in a large nonstick skillet over medium heat. Add garlic, reduce heat to medium-low, and cook, stirring frequently, until garlic is lightly golden and fragrant, about 2 minutes.
• Add beans and toss well to coat. Cover pan, increase heat to high, and cook until beans are heated through, 2 to 3 minutes. Transfer beans to a serving bowl and toss with almonds, salt, and pepper to taste. Serve warm.