Fancy Green Beans Recipes

FANCY GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., Meanwhile, in a small bowl, combine the teriyaki sauce, honey and butter. Saute pepper and onion in drippings until tender. Add the beans, teriyaki mixture, bacon, cashews and lemon juice; heat through.

FANCY GREEN BEANS

Steps:

• Teriyaki-Honey Sauce:.
• In a small bowl, stir together the teriyaki suace, honey and melted butter.
• Bring a large pot of water to a boil.
• Drop in the beans and cook for 4-5 minutes, or until the beans are bright green.
• Drain the beans in a colander, then plunge them into ice water.
• Drain again and set aside.
• In a skillet, cook the bacon until very crisp.
• Crumble and set aside.
• Saute the peppers, onion and garlic in the hot bacon fat for 2-3 minutes.
• Add the beans, cashews and bacon to the skillet and heat through.
• Add the teriyaki-honey sauce and toss gently.
• Add the lemon juice and toss again.
• Enjoy.

ELEGANT GREEN BEANS

Steps:

• Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter until onion is crisp-tender, 4-5 minutes; set aside. , In large skillet, melt remaining 4 tablespoons butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in green beans and cheese. , Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture. , Bake, uncovered, 45 minutes. Top with french-fried onions. Bake until heated through, about 5 minutes longer.

PAULA DEEN'S FANCY GREEN BEANS

Steps:

• In a small bowl, stir together the teriyaki sauce, honey, and butter.
• Fill a bowl with cold water and ice cubes.
• Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
• In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.