Green Beans N Celery Recipes

Steps:

• Place beans and celery in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain. Add the pimiento, sunflower kernels, butter, salt and pepper; toss to coat. Garnish with Parmesan cheese.

Steps:

• Steam the beans until crispy, not quite done-- set aside.
• Saute celery in butter until softened-- set aside.
• Combine chicken broth, flour and seasonings in a saucepan.
• Stir and cook over medium heat until smooth, about 5 minutes.
• Add the beans and celery and mix well.
• Pour mixture into 2, 4 quart casserole dishes.
• Bake at 350 degrees 25 minutes or until sauce bubbles.

Steps:

• Whisk 2 tablespoons lemon juice, 1 tablespoon Dijon mustard and a pinch of salt in a bowl; whisk in 3 tablespoons olive oil. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes. Drain and add to the dressing along with 2 thinly sliced celery stalks.

Steps:

• Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, a pinch of salt and 3 tablespoons olive oil in a bowl. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves, and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a few thinly sliced celery ribs.

Steps:

• Bring 3/4"of water in the bottom of a double boiler to a boil.
• Add the beans, celery & oregano to the top of the double boiler, cover & steam for 10 Minutes.
• Add onions & red pepper continue steaming for a further 5 minutes.
• Season with salt & pepper.
• Toss with butter if using.

Steps:

• In a large bowl, combine the first 10 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 30-35 minutes or until topping is golden brown.

Steps:

• In a medium bowl, whisk together vinegar, mustard, and honey. Season with salt and pepper. Whisk in olive oil. Add green beans and celery; toss to combine. Season to taste with salt and pepper.

Steps:

• Cook green beans in a large pot of boiling salted water (1 tablespoon salt for 5 quarts water) until just tender, 5 to 7 minutes. Meanwhile, stir together butter and celery salt. Drain beans, then toss with butter and season with pepper.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

Steps:

• Drain the beans, and combine in a large saucepan with enough water to cover by 2 inches. Bring to a boil, reduce the heat to low, add salt to taste, cover and simmer until the beans are just tender, about 45 minutes to an hour. Do not let the beans boil hard or they'll fall apart before they're cooked through.
• Heat 2 tablespoons of the olive oil over medium heat in a large skillet, and add the celery and a generous pinch of salt. Cook, stirring often, until it just begins to soften, about three minutes, and add the garlic. Stir together for a minute, until the garlic is fragrant, and remove from the heat.
• Preheat the oven to 350 degrees. Drain the beans over a bowl. Place in a large baking dish, preferably earthenware, and toss with the celery and garlic, the remaining olive oil and the tomato sauce or diluted tomato paste. Add enough of the drained broth to cover by an inch, and stir in the remaining olive oil. Cover the dish tightly with foil, and place in the oven. Bake one hour, or until the beans are soft and creamy.
• Uncover the beans, stir, and add salt and pepper to taste. Add a tablespoon or 2 of lemon juice, or more if desired, and adjust salt and pepper. Serve hot, warm or room temperature, with a little more olive oil drizzled over the top if desired.

Steps:

• Place beans and celery in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain. Add the pimiento, sunflower kernels, butter, salt and pepper; toss to coat. Garnish with Parmesan cheese.