Green Beans With Blue Cheese Recipes

Steps:

• Combine beans, olive oil, garlic, oregano, thyme, and salt in a microwave-safe dish.
• Cover and cook in the microwave on high, stirring twice, until beans are tender, 7 to 9 minutes. Stir in blue cheese. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
• In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

Steps:

• Cook green beans in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain.
• Prepare barbecue (medium-high heat). Combine beans, arugula, tomatoes, and olives in large bowl. Whisk 1/2 cup oil and vinegar in small bowl.
• Brush steaks with remaining 1 tablespoon oil; sprinkle with salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Cut steaks crosswise into strips.
• Toss salad with enough dressing to coat. Season to taste with salt and pepper. Divide among 6 plates. Top with steak strips. Sprinkle cheese over.

Steps:

• Place the first eight ingredients in a blender; cover and process until combined. Gradually add oil in a steady stream, processing until smooth; set aside. , Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and place in a serving bowl. Drizzle with the blue cheese mixture and sprinkle with bacon.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, cook and stir the beans for 8-10 minutes or until crisp-tender. Add the blue cheese, pecans, pepper and bacon. Cook for 2 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
• Cut top 1/3 off garlic heads, exposing the cloves. Place garlic in the prepared baking dish cut side up. Pour olive oil over the garlic and season with salt. Fold up foil and seal to create a tight packet.
• Bake in the preheated oven until a paring knife inserts easily into the center of a garlic clove, about 1 hour; set aside to cool. Once cool, remove each garlic clove from the skin. Reserve remaining olive oil.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Bring a large pot of salted water to a boil; add green beans and cook until bright green and nearly tender, 4 to 6 minutes. Drain beans and transfer to a large bowl of ice water to cool completely; drain well and set aside.
• Melt butter in a large skillet over medium heat. Add almonds; cook and stir until lightly browned, 3 to 4 minutes.
• Toss green beans, roasted garlic and reserved olive oil, toasted almonds, and 1 tablespoon olive oil together in a large bowl; season with cayenne pepper, salt, and black pepper. Transfer to a shallow baking dish and top with blue cheese.7
• Bake until cheese is melted and beans are fully tender, about 15 minutes.

Steps:

• In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing. In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.
• Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
• Serve beans at room temperature topped with remaining nuts.

Steps:

• In a large casserole, place green beans and margarine.
• Microwave greenbeans to desired doneness.
• Just before serving, top with bacon and blue cheese.
• Toss to mix.
• Do not add blue cheese too far ahead of time.
• If you have to reheat, it melts and turns into an un-appetizing mess!

Steps:

• Steam or cook green beans for about 5 minutes, until tender-crisp. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Add walnuts and saute for a minute or so, to soften the nuts and flavor the butter.
• Add the cooked green beans and stir to coat beans with the flavored butter.
• Remove from heat. Stir in the blue cheese and serve immediately.