French Green Beans In Cream Food

CREAMED GREEN BEANS

Steps:

• Instructions
• Step 1 - Prepare the green beans by snipping of the ends, boil in water until tender and drain off the water
• Step 2 - In a small sauce pan, melt the butter
• Step 3 - Stir in the flour, salt and pepper
• Step 4 - Whisk in the milk and stir until the mixture thickens
• Step 5 - Pour the cream over the green beans. Add more salt and pepper to taste and enjoy!

GREEN BEANS IN CREAMY HORSERADISH SAUCE

Steps:

• Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
• Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

CREAMED GREEN BEANS, GRANDMA'S RECIPE

Steps:

• 1. NOTE: If using fresh green beans cook in a small amount of boiling water long enough to bring them to the tender-crisp stage. Drain and use as other beans in the following recipe.
• 2. RECIPE: In a saucepan over medium heat combine butter, flour, and salt and pepper. Whisk in milk and cook, stirring constantly until thickened. This makes a white sauce. Place beans in a casserole dish. Pour white sauce over beans. Bake for 20-25 minutes. Serve hot.

FRENCH-STYLE GREEN BEANS

Steps:

• In a large skillet, saute almonds in butter for 1-2 minutes or until lightly browned. Add beans and salt; cook and stir for 1-2 minutes or until heated through.

FRENCH GREEN BEANS IN CREAM

Steps:

• Cut the ends off the beans, then cook in salted boiling water until just tender. I steam them til they are still crisp and bright green.
• Run cold water over beans to stop the cooking process.
• Melt butter in a large pan and gently cook onions until soft, about 5 minutes.
• Add Prosciutto, garlic, and parsley and cook for 3 minutes.
• Add the cream, stirring constantly, and bring to a light boil. Do not leave unattended, otherwise cream will burn.
• Once mixture is hot, add green beans, mix to coat and warmed through.
• I did the sauce and green beans ahead, mixed them together and reheated on the stove. Turned out great!

EASY GREEN BEANS WITH CREAM CHEESE

Steps:

• Drain most of the water from the green beans and add the beans to a saucepan over medium heat. Bring to a boil, reduce heat, and simmer 10 minutes.
• Add butter and cream cheese to the saucepan with the green beans. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

CREAM OF GREEN BEAN SOUP

Steps:

• Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
• Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
• Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
• Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.

FRENCH BEANS WITH SOUR CREAM AND PAPRIKA

Steps:

• Cut the " tops" and "tails" off the beans and cut them into 2.5 cm ( 1 inch) lengths.
• Melt the butter in the pan and saute the onion gently for several minutes until soft and golden but not brown.
• Add half of the paprika, the beans, stock, salt and pepper, bring to the boil and cook for 10 minutes until the beans are tender.
• Take the pan off the heat and stir in the sour cream, return pan to the heat and reheat without boiling.
• Transfer to a serving dish and and dust the top with the remaining paprika.

CREAMY GREEN BEANS PARMESAN

Steps:

• Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
• Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.

FRENCH STYLE GREEN BEAN CASSEROLE FOR A LARGE NUMBER OF GUEST

Steps:

• Preheat oven to 350é.
• Spray a 9x13-inch casserole dish with a nonstick cooking spray.
• In a large bowl combined soups (do not dilute), sour cream, Miracle Whip, melted butter, shredded cheeses and the spices.
• Add green beans, onions, mushrooms & water chestnuts.
• Mix until everything is combined.
• Pour mixture into the prepared dish.
• Top the casserole with the bread crumbs and the Parmesean Reggiano cheese.
• Bake casserole for 30 minutes or until hot and bubbly, depending on your oven.
• For a "Kick it up a Notch" version, add Emeralds Bamm Seasoning, around 1 tablespoons, or add shredded Pepper Jack cheese instead of the Swiss or Mozzarella. I even add a can of Rotel diced Tomatoes sometimes.

GREEN BEANS IN SOUR CREAM

Steps:

• Bring about 2 cm of lightly salted water to the boil in a medium-size saucepan. Add the trimmed beans and cook, covered, for 8 minutes or until crisp-tender. Drain in a colander.
• In the same saucepan, melt the butter and cook the onion over low heat for one minute.
• Return the beans to the saucepan, add the sour cream and paprika, and stir together. Heat the mixture gently. but do not let it boil or the sauce will curdle.
• Serve!

ACADIA'S FRENCH GREEN BEANS

Steps:

• Mince dill and chives.
• Bring vegetable stock to a boil, add beans and cook 1-2 minutes.
• Reduce heat to low and cook for 10 minutes or until tender.
• Remove beans from stock and toss with chives and dill. Cover tightly and let sit for 1-2 minutes.
• Add pepper if desired.