Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Green Beans And Pecan Salad

For the pecans:
2 tablespoons corn oil
2 cups shelled pecan halves.
Lemon Vinaigrette:
1/2 cup lemon juice(freshly squeezed (2 to 3 whole lemons)
1-1/2 teaspoons sugar
1-1/2 teaspoons Dijon mustard
1 cup corn oil
1/3 cup walnut oil
salt & pepper to taste.
2 pounds green beans)
Heat peanut oil over medium heat.
Add pecans and salt to taste.
Toast lightly, stirring constantly. (Nuts cook quickly, be careful not to burn them).
Whisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until
Add salt and pepper to taste. (Or, use a hand-blender to make the whole thing go quicker and emulsify better).
Trim beans and cut into 3 inch lengths.

Place in a microwavable serving bowl and cover with plastic wrap, leaving a slight space for steam to escape.
Steam until crisply tender. (You may also use a regular steamer.)
Rinse with water to arrest the cooking process.
Drain thoroughly.
Lightly coat the beans with the dressing, adding only as much dressing as you need, and toss in the nuts.
Adjust the salt and pepper. Serve at room temperature.

         ©2007-2017 All rights Reserved.