8 garlic beans amandine Recipes

canola oil, sliced shallots, garlic, peeled and minced, green beans, trimmed, red-wine vinegar, kosher salt, freshly ground black pepper, chicken stock or low-sodium chicken broth, heavy cream, coarsely chopped fresh rosemary, unsalted butter, sliced almonds, lightly toasted, freshly grated sharp or extra-sharp white cheddar cheese

green beans, ends trimmed, cut into 3 inch lengths, unsalted butter, olive oil, sliced almonds, garlic cloves, thinly sliced, red onion, cut into 3 inch lengths and thinly julienned, red bell peppers or 1/2 yellow bell pepper, cut into very thin strips, chopped fresh thyme leave, chopped fresh parsley, salt, fresh ground pepper

chopped onion, butter, grain and wild rice, chicken broth, cubed cooked chicken, frozen french-style green beans, thawed, condensed cream of chicken soup, undiluted, sliced almonds, divided, diced pimientos, drained, pepper, garlic powder, bacon strip, cooked and crumbled

frozen french-style green beans, sliced almonds, reduced-calorie margarine, melted, garlic, crushed, grated lemon rind, salt, ground pepper

salt, black pepper, garlic powder, olive oil, salted butter, boneless skinless chicken breasts, sliced into 1/2 inch strips, white onion, sliced, fresh green beans (supermarket brand in produce section), sliced almonds, lemon

thaw time : 40 minutes bake time: 25 minutes, prep time : 45 minutes chill time: 60 minutes, beef tenderloin (2 to 2 1/2 lb), ground black pepper (optional), a 17.3-oz package pepperidge farm puff pastry sheets (1 sheet), thawed, egg, water, butter, chopped mushrooms, onion, finely chopped (about 1/2 cup), heat the oven to 425of. place the beef into a lightly greased roasting pan. season with the black pepper, if desired. roast for 30 minutes or until a meat thermometer reads 130of. cover the pan and refrigerate for 1 hour., reheat the oven to 425of. beat the egg and water in a small bowl with a fork or whisk., heat the butter in a 10-inch skillet over medium-high heat. add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often., unfold the pastry sheet on a lightly floured surface. roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. brush the pastry sheet with the egg mixture. spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. place the beef in the center of the mushroom mixture. fold the pastry over the beef and press to seal. place seam-side down onto a baking sheet. tuck the ends under to seal. brush the pastry with the egg mixture., bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140of., tip serving suggestion: serve with green beans amandine. for dessert serve with cheesecake topped with sliced strawberries., cauliflower cream sauce, head of cauliflower, washed and chopped, heavy cream, butter, garlic clove, minced, olive oil, parmesan cheese, hot pepper flakes, water, salt and pepper to taste