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Old 11-05-2008, 03:55 PM   #11
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By the way, what do you guys mean when you say EVOO??
Extra Virgin Olive Oil

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Old 11-05-2008, 04:16 PM   #12
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I knew it was something I should've been able to figure out.

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Old 11-05-2008, 05:46 PM   #13
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Here's a delicious dish that came from my daughter's step-son, Brandon, who is currently in Iraq working for the government. (He'd already done two tours in the army.)

Brandon’s Sweet & Sour Green Beans

10 oz bacon, cooked, drained and crumbled
˝ cup brown sugar
˝ cup white sugar
1/4 cup vinegar
4 cans green bean, drained, 1 cup liquid reserved
˝ cup chopped onion

Mix sugars, vinegar and cut up onions. Bring to a boil. Drain green beans and add one cup of liquid to the vinegar mixture. If there isn’t enough liquid from the green beans, add water to make 1 cup. Add green beans. Reduce heat and continue cooking until beans are well saturated. Remove from heat and let marinate in the refrigerator for 12+ hours. May be eaten any time, but the longer they marinate, the better they are. Reheat and add bacon before serving.

(Brandon’s directions: Chop and sweat bacon. Remove bacon from pan, and add onions, white and brown sugars, vinegar and 1 cup liquid. Allow to cook down. Add beans, let sit overnight. To serve, reheat and top with crumbled bacon. The difference here is that you utilize the bacon grease.)
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Old 11-05-2008, 05:58 PM   #14
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I love fried green beans. Using bacon fat, slow fry them until they begin to turn brown. wonderful flavors...
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Old 11-05-2008, 06:24 PM   #15
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Originally Posted by Jeff G. View Post
I love fried green beans. Using bacon fat, slow fry them until they begin to turn brown. wonderful flavors...
Ooooooo, Jeff! I have fresh green beans all the time, but I have not tried that one!

Plenty of bacon grease in the freezer! Thanks!

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Old 11-05-2008, 07:21 PM   #16
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Thanks for that recipe Constance, I'll have to try it soon it sounds good. Might just replace the juice/water with whatever kind of stock I have on hand though, and the vinegar I'll probably use balsamic, it's by far my favorite kind of vinegar and I think it would go great with that recipe. Brandon's always have the best recipes and ideas... I should know, I share the name.

Oh and by the way, what I did with the beans tonight turned out great, so thanks for getting the creative juices flowing. I'd reccomend anyone else try it. I also ended up adding a bit of dill weed and seed in there for a bit of extra flavour. I'd also reccomend using 2 cans green beans to one can of the soup, I did one to one cause I was only cooking for 3 people and it was a bit too soupy, but still tasted great.
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Old 11-05-2008, 08:17 PM   #17
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We have a local restaraunt that batters them and fries them as an appetizer, served with ranch! I am sure you could search a basic beer batter recipe, drain the beans, maybe let them dry a little, then throw in the batter for a few minutes, and deep fry. Just something different to maybe try! I think it works better with fresh green beans, but canned green beans are somewhat firm too!
~ Shannon

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Old 11-05-2008, 08:51 PM   #18
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As far as canned green beans go I think it's hard to dress them up but fresh green beans are a another matter so many ways to make them when they are fresh. I actually like canned green beans as they are I guess because I had them when I was a kid.
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
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Old 11-06-2008, 04:54 PM   #19
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Yeah shannon at the restaurant I first started cooking at we tempura battered green beans for the dining room, I had to do them whenever the cassoulet came up because the deep fryer was on the lounge side. They`re good, but I don`t think they`d be nearly as good with the canned green beans. Maybe I`ll try it sometime, if I do I`ll post how they turned out.
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Old 11-06-2008, 09:27 PM   #20
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Originally Posted by Uncle Bob View Post
Yes, I would use 3-4-5, depending on size, cloves/sections/toes of fresh garlic --- Saute for only a couple of minutes so it want burn! Burned Garlic taste bitter to me. Look on the jar...It may tell you how much equals a clove of garlic --- I like a lot of garlic --- You may like less -- or more depending on you and your family's taste...Again I suggest you start with a little --Let it work it's way into the dish -- then add more to your taste--- Oh it's not "painfully obvious" to me!!
UB, this is my favorite way to fix green beans

Terry, one clove is about equal to one tsp. of minced garlic from the jar, so as UB says, add as much as you and your family like In our house, that's a couple of cloves for one can of beans

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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