Green Bean Gratinate With Cherry Tomatoes Mozzarella And Basil Recipes

GREEN BEAN GRATINATE WITH CHERRY TOMATOES, MOZZARELLA AND BASIL

Steps:

• Recommended Equipment: A shallow baking dish with two-or three-quart capacity.
• Arrange a rack in the top half of the oven and preheat to 375ºF. Fill a large pot with water (at least five quarts) and bring it to a boil.
• Dump them all into the boiling water, cover the pot until the water boils again, then cook uncovered, for 10 minutes or so, until they are just cooked through -- tender but still firm enough to snap.
• Drain the beans briefly in a colander, then put them in a big kitchen bowl. Sprinkle 1/4 teaspoon of salt on the hot beans and toss them so they're all seasoned. Let the salt melt and the beans cool for a couple of minutes.
• Meanwhile, rinse and dry the tomatoes. If they're larger than an inch, slice them in halves, otherwise, leave them whole. Cut the mozzarella into 1/2-inch cubes. Slice the basil leaves into thin shreds or a chiffonade.
• Toss the grated cheese and bread crumbs together in a small bowl. Lightly grease the insides of the baking dish with a teaspoon or more of the butter. Sprinkle 1/4 cup of the cheese-and-bread-crumb mix all over the bottom of the dish.
• When the beans are no longer steaming, drop the tomatoes, cubes of mozzarella and basil shreds on top. Drizzle the olive oil over all, sprinkle on the remaining 1/4 teaspoon salt and toss together a few times. Sprinkle 3/4 cup of the cheesy bread crumbs on top and toss well, so everything is coated.
• Turn the vegetables, scraping up all the crumbs, into the baking dish and spread them in an even layer. Sprinkle over the remaining 1/4 cup of crumbs, cut the rest of the butter in small pieces and scatter them all over the top. Place the dish in the oven.
• Bake the gratinate for 10 minutes, then rotate it back to front and bake another 10 minutes. Check to see that it is browning and bake a few minutes more, until the gratinate is dark golden and crusted. (If the crumbs still look pale after 20 minutes in your oven, raise the temperature to 400 degrees or 425 degrees and bake until done.)
• Serve the hot gratinate in the baking dish. Recipe serves 6.

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
• Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

GREEN BEAN GRATIN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
• Meanwhile, bring water to a simmer. Add green beans and cook until tender, 5 to 10 minutes. Drain beans, reserving cooking liquid. Drain bacon slices on paper towels, reserving grease in the skillet. Crumble bacon.
• Heat 3 tablespoons of the reserved grease. Stir in flour until blended and nutty in color. Add reserved cooking liquid and cream, whisking constantly until smooth and thick, about 5 minutes. Fold in beans and Cheddar cheese. Pour into the prepared baking dish. Cover with bread crumbs.
• Bake in the preheated oven, uncovered, until hot and bubbling, 30 to 35 minutes. Sprinkle bacon on top before serving.

GREEN BEANS AU GRATIN

Steps:

• Preheat oven to 350°F.
• Melt butter in pan.
• Add flour, salt, pepper and mustard.
• Cook over low heat until bubbly and smooth.
• Add milk and cook until mixture thickens.
• Add cheese, blend well, until all cheese is melted.
• Add green beans to cheese mixture.
• Pour into a buttered casserole dish and sprinkle with parmesan cheese, potato chips.
• bacon and paprika.
• Bake at 350°F for 30 minutes.

GREEN BEAN GRATIN

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook green beans as directed on bag; set aside.
• Meanwhile, in 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Reduce heat to medium. Sprinkle onion with flour; cook 3 minutes longer, stirring constantly. Stir in broth. Heat to boiling. Remove from heat. Stir in black pepper, salt, red pepper and sour cream with wire whisk until blended. Stir in green beans. Spoon mixture into baking dish.
• In medium microwavable bowl, microwave remaining 1/4 cup butter uncovered on High until melted. Add bread crumbs and cheese; mix until blended. Sprinkle evenly over green bean mixture.
• Bake uncovered 20 to 23 minutes or until bubbly and topping is golden brown.

BASIL CHERRY TOMATOES

Steps:

• In a large bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired.

THE MOST DELICIOUS GREEN BEANS

Steps:

• In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
• Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
• Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
• Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Cook beans in water, until tender.
• In a fry, melt butter and add garlic salt, sugar, basil, salt and pepper.
• Swish cherry tomato halves around until barely soft and heated, but not squishy.
• Add the drained beans and mix well.
• (TO SAVE TIME, you can use drained canned green beans instead of fresh green beans and canned stewed tomatoes instead of fresh cherry tomatoes. Just add the canned vegetables to the butter/basil mixture and heat through. I do this frequently and it works o).