CRISPY GREEN BEANS
Pitas can be more than just pockets! Use the flatbread to create seasoned breadcrumbs for this easy vegetable side.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Pulse pita in a food processor until coarsely ground. Heat 2 tablespoons olive oil in a pan over medium-high heat. Add pita crumbs and cook, stirring, until golden and crisp, 3 to 4 minutes. Season with salt and pepper. Steam green beans in batches until bright green and crisp-tender, about 3 minutes. Transfer to a serving dish, drizzle with olive oil and lemon juice, and season with salt and pepper. Sprinkle with seasoned breadcrumbs.
P F CHANG'S CRISPY GREEN BEANS
This is a copycat recipe for P F Chang's Crispy Green Beans (Tempura-battered with our signature spicy dipping sauce).
Provided by Member 610488
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oil to 375 degrees F. In a medium bowl, combine batter ingredients.
- Using a fork, dip green beans into batter to coat, letting excess drip off. Fry in the oil in batches, until they are golden and crisp. Remove from oil to a paper towel lined sheet tray. Sprinkle with salt and pepper.
- Combine sauce ingredients in blender. Serve with fried green beans.
Nutrition Facts : Calories 832.5, Fat 40.5, SaturatedFat 6, Cholesterol 30.6, Sodium 3192.8, Carbohydrate 101.6, Fiber 9.3, Sugar 16.3, Protein 13.5
CRISPY FRIED GREEN BEANS
Ok- I know it sounds crazy to take something healthy and fry it, but dh has been obsessed with finding the recipe since seeing them on tv. Have this on my to try soon list. Enjoy :)
Provided by Loves2Teach
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place beans in the broth. Bring to a boil and cook 15 minutes, then drain and place in cold water to stop cooking process.
- Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
- Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated.
- Heat the shortening or oil to 350 degrees F in a heavy skillet (or use deep fryer). Use enough to cover the beans, about 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
Nutrition Facts : Calories 194.5, Fat 3.5, SaturatedFat 1.4, Cholesterol 40.9, Sodium 456.2, Carbohydrate 33, Fiber 2.4, Sugar 1.7, Protein 7.5
HOW TO MAKE CRISPY ROASTED GREEN BEANS
This tutorial on How to Make Crispy Roasted Green Beans teaches you how to make a quick and delicious vegetable side dish that adds colour and nutrients to your meal!
Provided by Olivia Ribas
Categories Side Dish
Time 18m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Place a baking sheet in the oven for 10 minutes.
- In a medium bowl, place the green beans and all the remaining ingredients.
- Mix well.
- Arrange the seasoned green beans in a single layer on the preheated baking sheet.
- Bake for about 8 minutes or until crisp-tender.
Nutrition Facts : ServingSize 1 /4, Calories 118 kcal, Carbohydrate 29.4 g, Protein 7 g, Fat 3.7 g, Sugar 12.7 g
CRISPY GREEN BEANS WITH HORSERADISH-WASABI DIP
These Southern-style, crispy fried green beans are sure to become your favorite appetizer in no time. My family and friends BEG me to make them!
Provided by Grace Philpot
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
- Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
- Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
- Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.
Nutrition Facts : Calories 617.6 calories, Carbohydrate 58.1 g, Cholesterol 59.8 mg, Fat 36.9 g, Fiber 5.4 g, Protein 13.2 g, SaturatedFat 5.2 g, Sodium 2381.1 mg, Sugar 10.3 g
ROASTED GREEN BEANS
Crispy oven roasted green beans are my favorite way to eat green beans!
Provided by Mary Younkin
Categories Side Dish
Time 25m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Rinse the green beans and pat dry. Place them on a large baking sheet and drizzle with olive oil. Sprinkle liberally with salt and pepper and toss to coat.
- Spread the green beans across the baking sheet and roast for about 12-15 minutes. They are ready to eat when they are bright green and crisp tender.
Nutrition Facts : Calories 44 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 198 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GRILLED HALIBUT WITH CRISPY RICE AND GREEN BEANS VINAIGRETTE
Steps:
- Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F.
- Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side.
- Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside.
- Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes.
- Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve.
- Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, chile, garlic, lime zest and juice in a small bowl until combined.
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- Preheat oven to 425°F. Line 2 baking sheets with parchment paper. In shallow bowl, mix together panko breadcrumbs, parmesan cheese, garlic powder, salt and black pepper. Add flour to another shallow bowl. Beat eggs in third shallow bowl.
- Dredge the green beans in flour, then eggs, then panko mixture. Place on baking sheet and bake for 10-12 minutes, or until golden brown. Serve immediately.
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- Snap the ends of the green beans and blanch them by adding them to salted boiling water and boiling for only 2 minutes.
- Drain the water and run the beans through cold water and place them on a tray lined with paper towels.
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- Place green beans in a large bowl. If using frozen green beans, simply allow them to thaw in a bowl (optional - see notes below). If using fresh beans, you will need to blanch them first.
- Pour oil on top of beans. If using coconut oil, melt the oil first and work fast as the oils solidifies quickly if your room or beans are cold.
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