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Sauteed Green Beans

Reviewed: Nov. 26, 2009
I loved this dish as so did everybody else! I followed some of the other reviews' suggestion to drain most of the drippings and so I left only a little bit, probably about 2 Tsp, to brown the almonds and give flavor to the green beans. I also used a little less butter (2 Tsp, which was a little bit less than 1/4 cup) and the beans were still delicious and flavorful. I first cooked the bacon, then drain the drippings and bacon, brown the almonds. About 10 minutes in low heat. Then added back the bacon, the butter and then the beans. Great recipe!!!
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Apple Walnut Salad with Cranberry Vinaigrette

Reviewed: Nov. 26, 2009
Great recipe! It's the first time I make a vinaigrette and I was very satisfied with it. I did some modifications though. As others suggested I reduced the amount of onion for the vinaigrette so I used 1/4 cup. I also reduced the oil amount to 3/4 and used canola oil. First I mixed the sugar, onions, balsamic vinegar, and mustard on a bowl. I pureed the cranberries and then added the mixture from the bowl into the food processor and pureed the mix. I then added the oil. It had the perfect consistency for a dressing, not thick at all, but not completely runny either. I also followed chibi chef's suggestion to glaze the walnuts and I was very happy with the flavor they added to the salad. I only used one red delicious apple (chopped in small pieces) instead of two and it added just a sweet flavor to contrast the vinaigrette. Overall a great salad!
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