Greenbeanpancake Recipes

Steps:

• Place flour in a bowl. Add hot water slowly in a steady stream, mixing well after each addition. Add cold water; mix until no dry spots remain. Knead dough lightly by hand until a ball is formed. Place dough in an oiled resealable plastic bag; seal the bag and let dough rest for 30 minutes.
• Place scallions in a bowl; season with salt and pepper.
• Roll dough out onto a floured work surface into a thin rectangle using a rolling pin. Spread butter all over; sprinkle evenly with salt and pepper. Spread scallions over the dough, leaving top edge of the dough empty. Roll dough up carefully from the opposite edge, keeping scallions in place and pulling dough a little with every roll to make it tight.
• Cut the roll into 3- to 4-inch-long pieces by hand; pinch and seal both ends. Lightly flatten each piece into a circular pancake.
• Heat a nonstick saucepan with oil; cook pancakes until golden brown, about 3 minutes per side. Crush 2 sides of the pancakes with spoons or ladles until flaky.

Steps:

• Preheat the oven to 500 degrees F. Mix the yogurt, lemon juice and 1/2 teaspoon salt in a bowl; set aside. Toss the green beans with the olive oil on a baking sheet; season with salt. Spread in a single layer, transfer to the oven and roast until nicely charred and cooked through, about 13 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 2 minutes per side. Add the caraway seeds and onion and cook, stirring, until the onion is translucent, about 5 minutes. Remove from the heat and stir in the parsley and almonds. Toss the green beans with the pancetta mixture and transfer to a platter. Spoon the yogurt mixture on top.

Steps:

• Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.
• Stir in beans and 2/3 cup fried onions.
• Bake at 350°F for 30 minutes or until hot.
• Stir.
• Sprinkle with remaining 2/3 cup fried onions.
• Bake 5 more minutes or until onions are golden.

Steps:

• Snap off stems and tips and cut green beans into 1 inch or 2 inch pieces, place in kettle with small amount of water and steam for a few minutes until just barely tender. Remove from heat. (Canned or previously cooked green beans can be substituted, but fresh tastes better.).
• On low heat, heat 1 TBSP olive oil in a 6 inch or larger frying pan.
• Beat egg.
• Drain beans and add to egg. Add Mrs. Dash Tomato Basil Garlic seasoning to taste (approximately 1/4 tsp).
• Pour mixture into heated frying pan. Cover.
• Cook until egg is solid and slightly golden brown on bottom.
• Turn pancake over. Turn heat off. Cover pan.
• Allow pancake to cook in retained heat for about a minute until slightly golden brown on the bottom.
• Serve and enjoy! (Salt to taste if necessary.).

Steps:

• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Combine the buttermilk, eggs, melted butter and 2 teaspoons of the vanilla extract in a 4-cup liquid measuring cup or a medium bowl and whisk until incorporated. Pour the egg mixture into the flour mixture and gently whisk until combined, being careful not to overmix (small lumps are okay). Let the batter rest for 15 minutes.
• Meanwhile, place 2 cups of the berries in a medium bowl and mash with a fork until fairly smooth. Place the remaining 2 cups berries in another medium bowl, add 2 tablespoons of the maple syrup and gently toss to coat. Set the berries aside to macerate.
• When the batter is ready, heat a 10-inch nonstick skillet over medium heat. Add 1/2 tablespoon butter and swirl the butter in the skillet as it melts to evenly distribute. Pour 1 cup of the batter into the center and cook until large bubbles begin to form on the surface of the batter and the bottom is golden brown, about 3 minutes.
• Carefully flip the pancake and cook until the bottom is golden brown, about 2 minutes. Transfer to a wire rack to cool. Repeat with the remaining butter and batter to make 4 more pancakes and allow all the pancakes to cool completely.
• Meanwhile, whip the cream cheese in the bowl of a stand mixer fitted with the whisk attachment on high speed until smooth and light, about 3 minutes, scraping the sides of the bowl and the whisk halfway through with a rubber spatula to ensure there are no lumps.
• Add the heavy cream, the remaining 4 tablespoons maple syrup and the remaining 1 teaspoon vanilla extract and whip on medium-high speed until soft peaks form, about 3 minutes. Raise the speed to high and continue to whip until stiff peaks form, about 2 minutes more.
• Assemble the cake by placing 1 pancake on the center of a serving plate. Using an offset or small spatula, evenly spread about 3/4 cup of the cream cheese mixture onto the pancake, followed by 1/4 cup of the mashed berry mixture, spreading both components all the way to the edges of the pancake.
• Top with another pancake and repeat the process with the remaining cream cheese mixture, mashed berry mixture and pancakes. Top with 3 to 4 tablespoons of the whole berries and a drizzle of their juices. Serve each slice with some of the remaining whole berries and a drizzle of maple syrup, if desired.

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water; cool 5 minutes. Drain. Transfer beans to paper towels and pat dry.
• Heat large skillet over medium heat. Add pancetta and sauté until crisp, about 3 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Increase heat to medium-high. Add butter to same skillet. Add beans and stir until heated through, about 4 minutes. Season with salt and pepper. Stir in pancetta.
• *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets