QUICK WHITE BEAN SPREAD (VEGAN PâTé)
Quick White Bean Spread (vegan pâté). A super fast recipe that works as an appetizer, snack or party dip. Surprise your guests with this awesome spread!
Provided by HurryTheFoodUp
Categories Appetizers Sides
Time 10m
Number Of Ingredients 12
Steps:
- Roughly chop the onion and garlic.
- Fry them in oil for a couple of minutes until lightly browned. When ready, throw both into a large mixing bowl.
- Drain and rinse the beans and place them in the bowl.
- Juice the lemon.
- Finally, add the lemon juice and rest of the ingredients and using a hand blender, give it all a good blend. Alternatively throw it all in a food processor instead. That's it! Serve as you like, hot wholemeal bread goes great.
Nutrition Facts : ServingSize 325 g, Calories 327 kcal, Carbohydrate 42 g, Protein 13 g, Fat 16 g, SaturatedFat 2.3 g, Sodium 476 mg, Fiber 12 g, Sugar 2.9 g
CHINESE BUFFET GREEN BEANS RECIPE - (4.4/5)
Provided by Johanna
Number Of Ingredients 6
Steps:
- Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.
WHITE AND GREEN BEANS
Dijon mustard, honey and lemon juice add sparkle to this yummy side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain.
- Stir in remaining ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 215, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1/2, Fiber 10 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg
WHITE BEAN SPREAD WITH GARLIC & ROSEMARY
This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 16
Number Of Ingredients 4
Steps:
- Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 6.2 g, Fat 1.8 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 1.5 mg, Sugar 0.1 g
WHITE BEAN SPREAD RIPPEE
Steps:
- Rinse and drain beans. To a food processor with motor running add desired amount of garlic and blend until minced. Add beans and remaining ingredients and blend until smooth. Transfer spread to a serving bowl. Spread may be made 1 day ahead and chilled, covered. Bring spread to room temperature before serving.
- Just before serving, garnish spread with parsley and/or paprika. Serve spread with crackers or baguette slices.
SPOOKY PIGS IN A BLANKET WITH CRESCENT ROLLS RECIPE - (4.5/5)
Provided by harlan-2
Number Of Ingredients 3
Steps:
- Roll out individual crescent rolls and cut them in half. Using rolling pin, roll them flat. Using a pizza cutter, slice flattened crescents into thin strips, but keep them together so that the flat strips are still touching. Lay hot dog on roll at 45 degrees and roll up the crescent around the hot dog with the strips at an angle. Place 2 raisins on top to make the eyes. Preheat oven to 375°F. Bake for about 20 minutes or until golden brown. Serve immediately, hot dog will be fully cooked.
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