Time 20m Yield 8 Number Of Ingredients 11 Steps:
Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces. Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds. Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low. Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm. Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use. Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
Fill a pot with water. Season with salt so that you can taste it. Bring to a boil. Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you’re using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper. Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.
Number Of Ingredients 7 Steps:
Melt butter in a small saucepan over medium heat; reduce heat to low, and keep warm. Process egg yolks, next 3 ingredients, 1 Tbsp. water, and, if desired, hot sauce in a blender or food processor 2 to 3 minutes or until pale and fluffy. With blender running, add melted butter in a slow stream, processing until smooth. Serve warm with beans.
Time 25m Yield 8 servings. Number Of Ingredients 7 Steps:
In a Dutch oven, heat oil and butter over medium-high heat. Add garlic; cook and stir 45-60 seconds or until golden. Using a slotted spoon, remove garlic from pan; reserve. Add green beans to pan; cook and stir 4-5 minutes or until crisp-tender., Stir in broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or just until beans are tender and broth is almost evaporated, stirring occasionally. Stir in reserved garlic.
Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren’t dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan. Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Prepare green beans by snapping them or cutting them to approx 1 inch in length and rinsing them. Over a pot of boiling water, steam beans for 15-20 minutes (until just tender with a little"bite" to them; Also, to steam I use a covered colander over a Dutch oven filled 1/4th full with water) Remove steamed beans and turn into a serving bowl. Add all of the rest of the ingredients, seasoning to taste. Enjoy!
Time 20m Yield 8 Number Of Ingredients 11 Steps:
Place turkey bacon in a skillet over medium to medium-high heat. Cook to desired crispness, turning occasionally, about 6 minutes. Remove from heat; let cool slightly. Chop bacon into small pieces. Mix Swanson® Chicken Stock, cream, lemon juice, minced garlic, and dill in a microwaveable bowl. Microwave on HIGH for 1 minute, 30 seconds. Place water in the bottom of a double boiler; water should not touch the bottom of the top pan. Bring water to a boil. Lightly beat egg yolks in the top of the double boiler. Cook, stirring until thickened and egg yolks are about double in volume, 3 to 5 minutes. Reduce heat to low. Gradually whisk in stock/cream mixture, whisking until completely combined. Mix thoroughly for another minute. Season with 1/4 teaspoon black pepper. Remove from heat and cover to keep sauce warm. Set a steamer basket insert into a large saucepan. Pour in Swanson® Chicken Broth to just below the bottom of the steamer; bring to a boil. Add green beans, season with 1/2 teaspoon black pepper and steam until crisp-tender, about 5 minutes. Discard leftover chicken broth or reserve for another use. Transfer beans to a serving dish; sprinkle with bacon crumbles. Top with hollandaise sauce and serve.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Trim beans, boil for 4 or 5 minutes until tender crisp- Drain In a cast iron fry pan or saucepan, melt butter add onion and garlic and cook over medium low heat. Stir occasionslly until onion is just tender Stir in beans, tyme salt and cayenne, Heat through. Add nuts just before serving.
