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Photo by misty

Cooking Level: Beginning

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misty is looking for: (7 recommendations)
Trying to organize my pantry; I found several cans of french cut green beans. Any ideas? Please no green bean casseroles. TIA

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Last updated: Apr. 28, 2012 4:45 pm
Posted: Apr. 28, 2012 10:13 am
Recommended Recipe:
Photo of: Cold Green Bean Salad

Cold Green Bean Salad

Submitted by: Dale 
Canned green beans are tossed with dressing and freshly sliced onion and then chilled in this salad suitable for lunches or casual dinners. 
Recommended by: Linda (LMT)
Apr. 28, 2012 10:16 am
Apr. 28, 2012 12:21 pm
this sounds easy enough, thanks
Recommended Recipe:
Photo of: Gobi Aloo (Indian Style Cauliflower with Potatoes)

Gobi Aloo (Indian Style Cauliflower with Potatoes)

Submitted by: SHAHZADI 
Cauliflower, potatoes, and an enticingly fragrant blend of spices make up this traditional Indian dish. 
Recommended by: Valli Arunachalam
Apr. 28, 2012 10:44 am
Valli Arunachalam
Apr. 28, 2012 10:47 am
I have tried this recipe by adding one medium chopped tomato... eventhough its so dry, its an awesome dish with roti,chappathi,rice. pls try this without any change...
Apr. 28, 2012 12:22 pm
I do not have any potatoes; but will save for future use. thank you
Commented by: Don
Apr. 28, 2012 11:01 am
Hi, try these. cheers. Tangy Potato, Green Bean and Bacon Salad 1kg/2lbs Potatoes - boiled and cut into cubes 225g/8oz Green Beans - blanched and cut into 2 to 3inch pieces 1 Red Onion - very finely sliced 180g/6oz Streaky Bacon Rashers - fried until crispy and broken into crispy bits Salt and freshly Ground Black Pepper Dressing 4tbsp Extra Virgin Olive Oil 2tbsp White Wine Vinegar - to taste 1½ tbsp Wholegrain Mustard - to taste Salt and freshly Ground Black Pepper Prepare the dressing - mix the mustard and wine vinegar together, season and slowly drizzle in the oil, stirring continually, to bind everything together. Taste for tanginess and piquancy; Put the potatoes, green beans, onion and the crispy bacon bits in a large Salad Bowl; Combine well together and season to taste; Pour the dressing over the potatoes and serve.
Apr. 28, 2012 11:04 am
Blue Cheese Stuffed Chicken Breasts with Hot Green Bean Salad 4 Chicken Breasts - skinless and boneless 4 tbsp Salsa Verde 300g/10½oz Dolcelatti or soft, strong Blue Cheese 24 slices Pancetta Extra Virgin Olive Oil Salt and freshly ground Black Pepper Salsa Verde 60ml White Wine Vinegar; 1 small clove Garlic - finely chopped; 20g flat leaf Parsley - finely chopped 10/12 Basil leaves - finely chopped; 2tbsp Spring Onion or sweet White Onion - grated; 3tbsp Capers - drained and rinsed; 1tsp Dijon Mustard 120/125ml Extra Virgin Olive Oil; Salt & freshly ground Black Pepper Hot Green Bean Salad 1kg/2.2lbs Green Beans 1 Lemon - juice only 3-4 tbsp Extra Virgin Olive Oil Salt and freshly ground Black Pepper Make the Salsa Verde In a small bowl, combine the wine vinegar, garlic, onion, capers, mustard, parsley and basil; With a fork, beat in the oil gradually, a little at a time, to avoid separating; Season with salt and pepper - to taste; Set aside at room temperature to marinate for 1 to 2 hours. Any remaining can be put in dish and served with the meal Preheat the oven to 200C/400F/Gas 6; Place each chicken breast between pieces of cling film and beat them until about 0.5cm/0.25in thick; Spread 1tbsp salsa verde over each breast; Place a piece cheese in the middle of each breast, season and roll up the chicken to enclose the cheese; Taking each breast, tightly wrap 6 slices pancetta around each one; Place the wrapped breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted; Meanwhile, in a large pot about half full of water, boil the water over a high heat; Add the beans and cook for a few minutes until softish but still have a crunch; Drain well and return to the pot; Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper; Divide the bean salad between the 4 servings; Top with the cooked chicken and serve with new or salad potatoes and dish of remaining salsa verde
Recommended Recipe:
Photo of: Sausage Shepherds Pie

Sausage Shepherds Pie

Provided by: Bob Evans®
This meal has everything you need all in one dish. Sausage and vegetables are nestled in gravy and baked under a mashed potato crust. 
Recommended by: pomplemousse
Apr. 28, 2012 11:26 am
Hi! I prefer green beans in shepherd's pie, and this is (sort of) similar to how my mom made it, except with ground beef, homemade gravy, green beans (I use at least 2 cans or a bag of frozen), and topped with mashed potatoes, butter and paprika then broiled to crisp up the top.
Apr. 28, 2012 12:26 pm
I did't think of shepherds Pie; I like green beans in it also
Commented by: Lindsay
Apr. 28, 2012 12:28 pm
No recipe per se, but my grandmother loves to make green beans with tuna (good quality) and toss with a vinaigrette. Not sure, she may add veggies or pine nuts.
Linda (LMT)
Apr. 28, 2012 12:39 pm
That sounds good Lindsay! I'm going to remember this.
Apr. 28, 2012 4:42 pm
going to try this
Recommended Recipe:
Photo of: Best Bean Salad

Best Bean Salad

Submitted by: chemjo 
Living In: Atlanta, Georgia, USA
Five cans of beans are mixed with bell pepper, onion, and celery and tossed in a simple dressing for a delicious marinated bean salad. 
Recommended by: mickdee
Apr. 28, 2012 12:56 pm
I just finished a batch of this. I always use 3 cans of green or yellow beans. Use less sugar or even a substitute.
Apr. 28, 2012 4:44 pm
thanks, mickdee; sounds yummy
Recommended Recipe:
Photo of: Arkansas Green Beans

Arkansas Green Beans

Submitted by: KamiShay 
Home Town: Fort Myers, Florida, USA
Green beans and bacon are baked in a sweet and savory sauce. 
Recommended by: petey
Apr. 28, 2012 12:58 pm
These are incredible
Sue's recipes
Apr. 28, 2012 3:09 pm
Without the bacon or with it, These are great!
Apr. 28, 2012 4:45 pm
love bacon, the more the better for me. thanks for sharing
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