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From: DAVE DRUM (1:123/140)
To: All
Date: Wed, 21.10.20 17:57
BH&G 660
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Beans & Lime
Categories: Beans, Citrus, Nuts, Herbs
Yield: 8 Servings

2 lb Fresh green beans; trimmed
1/3 c Fresh Italian (flat-leaf)
- parsley
1 tb Snipped fresh rosemary
2 ts Fine shredded lime peel
1 tb Fresh lime juice
1 cl Garlic; minced
2 tb Extra virgin olive oil
1/3 c Hazelnuts; toasted,
- chopped *
Lime Wedges (opt)

Bring large saucepan of water to boiling. Add 1 tablespoon
salt and green beans. Cook beans until crisp-tender, 3 to 4
minutes. Drain and immediately plunge in ice water. Let sit
in ice water 3 minutes or until cool. Drain well and set

In small bowl combine parsley, rosemary, lime peel and
juice, and garlic. Set aside.

In 12" skillet, heat olive oil over medium-high heat. Add
beans. Cook, stirring occasionally, 3 to 4 minutes or until
heated through. Season with 1/2 tsp. each salt and black
pepper. Remove from heat. Stir in lime mixture and
hazelnuts. Serve with lime wedges.

Serves 8.

* Tip: To toast hazelnuts, spread in single layer on baking
sheet. Bake at 350ºF/175ºC for 5 to 10 minutes, stirring
once or twice, until lightly browned. Remove papery skins
from hazelnuts by rubbing nuts with clean towel.

Better Homes & Gardens | May 2011

MM Format by Dave Drum - 15 May 2011

Uncle Dirty Dave's Archives


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