Mamas Green Beans Food

MAMA'S GREEN BEANS

Steps:

• Put water and about about 1 tsp. of salt to boil.
• After it boils, add green beans, then turn it on medium-low for 7 mins.
• While cooking, mix together dressing.
• Drain and rise with cold water to keep color.
• Pour dressing over beans, toss and serve.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 475 degrees F.
• Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.
• Turn the oven down to 400 degrees F.
• While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
• Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
• Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
• Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
• Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
• Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
• Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
• Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

GRANDMA'S GREEN BEANS

Steps:

• Put Green beans in a large pot.
• Cover with water.
• Put Bacon Grease in the pot.
• Separate the Onion slices stir into GreenBeans.
• Bring to a ROLLING boil.
• Turn down to simmer.
• Stirring occasionally and adding water as needed.
• Let simmer an hour.
• Serve Hot.

MAMA PORKPIE'S DOG FOOD FOR LITTLE FATTIES

Steps:

• 1. This recipe, as is, yields approximately 4-5 quarts, which is more than a small or medium-sized dog can consume while it remains good in the refrigerator. Therefore, the first step is to go to the dollar store and buy 8-10 pint-sized freezer containers. Heck, spend a lot more money and buy Tupperware if you want. Or if you are particularly ambitious, pack the finished product into canning jars and seal them. I prefer to just freeze it in pint containers until ready for use.
• 2. Open the cans of veggies and drain the liquid into the largest measuring cup you have, as much as possible. You should get about 3 cups of liquid but if not, add water to make exactly 3 cups. This is when I hate cooking with the beets because my water and stuff always ends up red! UGH!
• 3. Put the liquid into a 5-quart dutch oven on the the stove and bring to a boil.
• 4. Add the brown rice, stir, cover, and turn to low heat. Set the timer for 45 minutes. If it gets done before you are done with the next 2 steps, just move it aside somewhere off the heat without removing the lid or disturbing it in any way.
• 5. While you are waiting on the rice, cook the chicken or turkey meat in a frying pan until completely done. Transfer it into a fine-mesh colander and place in the sink to let the liquid drain out while the rice is cooking.
• 6. If you are using vegetables that have pieces larger than 1/2" then you need to use this time to cut them down further. For example, my dogs love beets but the only salt-free variety I can find are sliced beets. I chop the slices into small dice, and I do the same with the green beans.
• 7. Also use this time to prepare the parsley. THE DREADED PARSLEY!! This part is important. First clean it as you normally would, then remove all the large stems so that what you have left are just the tiny sprigs. Then transfer the sprigs to your food processor. If you don't have one, get out your biggest, sharpest knife and start chopping. The parsley needs to be VERY finely chopped. If not, you will find it all over the floor after Fido's feeding time. Babies don't like the texture of whole parsley and will spit it out. It is, however, good for their breath and digestion and it's very low-cal.
• 8. When the rice is done and has been taken off the heat, open the lid and add the meat, stir well.
• 9. Add all the vegetables, stir well.
• 10. Add the parsley. Mix thoroughly.
• 11. Pack the mixture into pint-sized containers and store properly, keeping one out for immediate use.