324511 green mountain skier buttered Recipes

apples or green mangoes, flour, butter or margarine, baking powder, milk, cinnamon or nutmeg, syrup, water, butter

butter, softened, chopped hazelnuts, toasted, grated lemon rind, salt, divided, water, green beans, trimmed

green beans, trimmed, unsalted butter, fresh lemon juice, unsalted roasted almonds, chopped, kosher salt

fresh green beans, trimmed, butter, cider vinegar, sugar, lemon juice, prepared mustard, salt

mustard greens, ghee (clarified butter), shallots, chopped, minced fresh ginger root, red pepper flakes, kidney beans, drained and rinsed, tomato sauce, curry powder, half and half

green beans, trimmed and cut into 2 inch pieces, water, butter, sugar, garlic salt, pepper, chopped fresh basil, cherry tomato halves

butter, all-purpose flour, milk, chicken broth, cooked, boneless and skinless chicken , cut into bite-sized pieces, chopped green chile peppers, salt and pepper to taste, garlic powder

butter, white rice, chicken broth, boneless chicken breast halves, boiled and cubed, monterey jack cheese, sweet corn, drained, green enchilada sauce, corn tortillas

fresh green beans, trimmed and cut into 1-inch pieces, butter, italian-seasoned bread crumbs, grated parmesan cheese, salt and pepper to taste, chopped fresh parsley

butter, chopped green onions, chopped fresh parsley, all-purpose flour, cream, shredded swiss cheese, fresh grated parmesan cheese, salt and pepper to taste

fresh green beans, trimmed, butter, chopped onion, garlic clove, chopped, salt, black pepper, chopped fresh dill, hard-boiled eggs, chopped

ask any southerner and they will tell you that collard greens require the smokiness of cured pork to be edible. we agree. a little sweet, smoke flavor goes far in tempering the assertive bitterness of collard greens. we don tsp, however, agree with the long cooking southern cooks subject the greens to because it robs them of valuable flavor and color. we wanted to cook them quicker, but maintain that deep, southern flavor. here s what we discovered, test kitchen discoveries, blanch the collard greens in well-salted water until just wilted and tender, about 10 minutes. rinse to cool quickly and squeeze the leaves to remove excess moisture; otherwise, the finished dish will taste bland and have a watery texture., cook the blanched greens briefly with butter and browned kielbasa for a rich, meaty flavor. sprinkle the greens with a little vinegar before serving to add accent.

green tomatoes, thickly sliced, salt, pepper, butter, grated cheddar cheese ( i used sharp ceddar ), crackers, crushed ( i used ritz ), butter, melted

green beans, trimmed, unsalted butter, garlic, thinly sliced, pine nuts, kosher salt and pepper

butter, sliced shallots, balsamic vinegar, chopped fresh thyme, grated lemon rind, salt, freshly ground black pepper, green beans, trimmed (about 10 cups)

unsalted butter, softened, whole-grain dijon mustard, chopped shallots, garlic cloves, minced, kosher salt and freshly ground pepper, turnip or collard greens, large stems discarded, extra-virgin olive oil, onions, halved and thinly sliced, oil-packed anchovy fillets, drained and mashed, turnips, peeled and quartered, piquillo peppers, seeded and cut into 1/4-inch strips (see note )

fresh green beans, trimmed, butter, all-purpose flour, reduced-fat milk, nonfat buttermilk, ranch dressing milk, chopped fresh thyme, salt, pepper, butter, sliced fresh mushrooms, french fried onions, crushed, panko breadcrumbs, tomatoes, seeded and chopped

green tomatoes, distilled white vinegar, ground cinnamon, water, tart apples - peeled, cored and chopped, raisins, brown sugar, salt, ground nutmeg, lemon zest, lemon juice, butter flavored shortening, all-purpose flour, salt, shortening, ice water, shortening for frying