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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
aside.

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

MMMMM

... Ignoring all we know about pig's feet we eat them anyway.
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