Deviled Green Beans Food

BASIL AND TOMATO GREEN BEANS

Steps:

• Add the green beans to a large pot of boiling salted water. Cook until bright green, about 3 to 4 minutes. Remove green beans from the boiling water and plunge into ice water to stop the cooking. Drain well.
• In a large heavy skillet, melt butter. Saute the shallot over medium heat until soft. Add red pepper flakes, salt, pepper and green beans. Toss together cooking for a minute more. Add the white wine and tomato and cook until the wine has reduced; about 3 minutes. Add the basil and season with salt and pepper, to taste

GARLICKY GREEN BEANS

Steps:

• Place green beans in medium microwavable bowl with 1 tablespoon water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 5 minutes; let stand 1 minute, then drain.
• In 10-inch skillet, melt butter over medium-high heat. Add green beans. Add garlic and salt; toss to coat. Add broth; boil 4 to 6 minutes or until liquid is almost gone.

DILLED GREEN BEANS

Steps:

• In a large saucepan, combine the water, green pepper, onion, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the beans. Cover and simmer 8-10 minutes longer or until beans are crisp-tender; drain.

DEEP FRIED GREEN BEANS

Steps:

• Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl.
• Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
• Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.

DEVILED GREEN BEANS

Steps:

• Boil green beans in 2 cups of water for approximately 6 minutes or until beans are just tender.
• Drain beans, reserving 3 Tbsp cooking liquid.
• (This may be done ahead.) Refrigerate until ready to finish.
• About 15 minutes before serving, warm the bacon grease or olive oil in a pan over medium heat.
• Add onion and cook just until softened.
• Whisk together the reserved cooking liquid, mustard, soy sauce and brown sugar.
• Add to the onions and stir.
• Add the beans and stir to coat.
• Cover and simmer on low for 10 to 12 minutes, stirring occasionally.
• Taste and add salt if needed.

DEVILED GREEN BEANS

Steps:

• Drain liquid from beans into a saucepan.
• Bring to boiling; cook liquid till reduced to about one-third.
• Add beans and heat through; drain.
• Add butter, mustard, Worcestershire sauce, salt and pepper; stir gently till blended.
• Sprinkle with cornflake crumbs.

DEVILED GREEN BEANS

Steps:

• Saute onion, garlic, green pepper, and pimientos in butter until onions are limp.
• Remove from heat.
• Stir in mustard, tomato sauce, and cheese.
• Combine beans and sauce; turn into a 1 1/2-quart casserole.
• Bake covered in a 350 oven for 20 minutes; uncover and bake 20 minutes more, or until cheese is melted.

DEVILED GREEN BEANS

Steps:

• Cook beans on high for 9 minutes or until tender crisp in microwave, stir once then let sit covered Microwave butter or margarine in small bowl on high 45 seconds or until melted Add mustard, sugar, lemon juice and vinegar, stir until smooth.
• Drain beans, add mustard mixture, toss to combine.
• Microwave, covered, on high 1 minute or until heated through.

DILLED GREEN BEANS

Steps:

• Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
• In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
• In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
• Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.