310 fat butter bean Recipes

butter, low-fat cream cheese , 0 . 2% fat, brown sugar , more if you prefer your cookies sweet, egg, ground vanilla bean, flour (i use spelt ), baking powder, organic brown icing sugar, water (or more )

butter, chopped onion, carrots, diced, zucchini, cubed, fat-free refried beans, chicken broth, chicken breast

butter, fat-free italian salad dressing, garlic , to taste, fresh green beans, rinsed and trimmed

butter (or low-fat substitute ), chopped scallion, bulbs and tops, green beans, cleaned and trimmed, tomato puree, dried basil, dried rosemary, salt , to taste, ground black pepper , to taste

butter (or bacon fat from 4 strips of bacon), yellow onion, halved & thinly sliced, garlic cloves, minced, chicken broth (or 1 chicken bouillon cube plus 1 cup. water), new potato, washed & quartered, creole seasoning, such as tony chachere s, green beans (fresh or frozen & snipped if fresh )

butter, room temperature, sugar, egg, beaten to blend, flour, chopped toasted almond, baking powder, salt, water, unflavored gelatin, milk (do not use low-fat), vanilla beans , split lengthwise or 2 tsp vanilla extract, egg yolks, sugar, cornstarch, chilled whipping cream, sugar, vanilla extract, ripe bananas, peeled, thinly sliced

butter-flavored cooking spray, lean ground beef, onion, chopped, condensed cream of tomato soup (original version called for low fat or low sodium, i use regular), tomato sauce, water, instant rice, uncooked, cut green beans, rinsed & drained, dried parsley flakes, ground black pepper

butter, divided, vertically sliced yellow onion, vertically sliced red onion, sliced shallots, garlic cloves, minced, fat-free , lower-sodium beef broth, green beans, trimmed, balsamic vinegar, salt, divided, beef tenderloin steaks, freshly ground black pepper

chicken, cooked and chopped, baby shrimp, drained, beef, cooked and chopped, pork, cooked and chopped, green onion, chopped, bean sprouts, water chestnut, drained and chopped, chinese vegetables, drained, head bok choy, chopped, carrots, shredded, peanut butter, soy sauce, salt and pepper, egg roll wraps

drained plain vanilla, butter beans, sugar, brown sugar, eggs, maple syrup, skim milk, vanilla, flour, baking soda, salt, olive oil (optional), chopped pecans (optional), chocolate chips

butter-flavored cooking spray, chopped onion, torn spinach, low-fat flour tortillas, canned black beans, pre-shredded reduced-fat cheddar cheese

fat-free refried beans (or your favorite variety of canned refried beans), shredded monterey jack cheese or 1/2 cup provolone cheese, beer or 1/3 cup chicken broth, butter, minced onion, garlic clove, minced, chili powder

butter or bacon fat, carrots, sliced, sliced celery (2 ribs), red onion, diced, garlic, chopped, black beans, drained (1 can), red or white beans, drained (1 can), diced tomatoes canned, red pepper flakes, kosher salt, fresh black pepper

onion powder, garlic powder, celery seed, dried parsley, dried thyme, dried basil, dried oregano, salt and ground black pepper to taste, bay leaf, elbow macaroni, olive oil, butter, carrot, diced, stalks celery, diced, onion, diced, chopped garlic, green bell pepper, diced, red bell pepper, diced, zucchini, diced, diced san marzano tomatoes with juice, tomato sauce, three bean salad, drained and rinsed, frozen french-cut green beans, chicken stock

butter, coarsely chopped onion, flour, low-fat milk, dijon mustard, shredded parmesan cheese, salt salt, pepper, red pepper flakes, cut green beans, drained, crushed buttery cracker , such as ritz

fat-free , less-sodium chicken broth, onion powder, bottled minced garlic, chili powder, white wine vinegar, salt, ground red pepper, black beans, rinsed and drained, diced tomatoes, drained, barbecue smoked seasoning (such as hickory liquid smoke), butter, turkey breast cutlets, salt

fat free milk, black peppercorns, onion, garlic clove, crushed, peeled baking potatoes, butter or margerine, diced shallots, flour, shredded reduced fat cheese, salt, ground black pepper

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional