Company Green Bean Skillet Recipes

Steps:

• In 10-inch skillet, heat butter over medium heat until hot. Cook mushrooms and onion in butter, stirring occasionally, about 4 minutes or until mushrooms are tender. Add green beans, bell pepper and salt. Cook 6 to 7 minutes, stirring occasionally, until beans are tender.
• Mix chicken broth and flour with whisk or fork; add to skillet. Cook and stir 3 to 4 minutes or until thickened. Remove from heat; stir in yogurt. Sprinkle with walnuts.

Steps:

• In a large skillet, saute onion in butter until tender. Add beans and water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are tender. Add potatoes and heat through. Drain. Sprinkle with garlic powder and bacon.

Steps:

• Saute onion in reserved bacon drippings in large skillet until tender.
• Add green beans, stirring to coat with bacon drippings.
• Cook, covered, for several minutes.
• Add salt, sugar, undrained tomatoes and crumbled bacon; mix well.
• Reduce heat to low. Cook for 15 minutes longer.

Steps:

• Heat dressing in large skillet on medium heat. Add mushrooms, onions and garlic; cook 5 min. or until vegetables are tender and liquid is evaporated, stirring occasionally.
• Add beans and tomatoes; stir. Cook 5 to 7 min. or until heated through, stirring occasionally.
• Sprinkle with cheeses; cover. Remove from heat. Let stand 5 min. or until mozzarella is melted.

Steps:

• Cook ground beef and onion. Drain.
• Add all ingredients, salt & pepper to taste.
• If one can of tomato sauce is not enough add another one depends on how saucy you like it.
• Cover and cook until potatos are done.
• 1/2 an hour to 45 minute.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
• Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
• Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
• Transfer to a serving platter and serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees.
• In a Dutch oven or large saucepan, cook beans in boiling salted water only until about half-cooked; drain beans and set aside.
• Cut the bacon in small pieces and brown in a large skillet over medium heat.
• Remove bacon from skillet with slotted spoon and set aside.
• Add onion, garlic and mushrooms to bacon fat and drippings in skillet; saute until tender-crisp.
• In large mixing bowl, combine beans, bacon and sauteed vegetables with wine and cheese.
• Place mixture in casserole dish and bake for 30 minutes.

Steps:

• Put walnut halves on a cookie sheet and roast them in a 300 degree oven until lightly toasted.
• Remove from the oven and allow to cool.
• Cut the ends off the green beans and remove any strings.
• Place the green beans in a saucepan with 1 teaspoon salt.
• Cover with water.
• Bring to a boil over medium high heat and cook for about 5-10 minutes or until just tender-crisp.
• Remove from heat and drain well.
• Put olive oil into a large skillet and saute bell pepper which has been cut into narrow strips& onion which is cut into thin rings.
• Add garlic to oil mixture.
• Put drained green beans into oil mixture and stir until heated through.
• Add salt& pepper to taste.
• Just before serving, stir roasted walnut halves into the green bean mixture.
• Dish up into a serving bowl or platter and enjoy!

Steps:

• Mix 2 Tbsp. dressing, A.1. and crushed pepper until blended. Pour over meat in shallow dish; stir to evenly coat meat. Refrigerate 30 min.
• Cook and stir meat, in batches, in large skillet on medium-high heat 2 min. or until done. Remove from skillet; cover to keep warm.
• Add remaining dressing, beans and corn to skillet; cook and stir on medium-high heat 3 min. Stir in meat, onions and ginger; cook and stir 2 min. or until onions are crisp-tender and meat is heated through.