How to Make Green Bean Casserole : Removing Green Bean Casserole From Oven

How to remove green bean casserole from the oven; get expert tips on a classic American casserole recipe in this free cooking video. Expert: Jennifer Cail Bio: Jennifer Cail has been cooking and baking since she could reach the stove at the age of 4. Filmmaker: randy primm

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Dean and Jenna--Budgetary Concerns

Jenna comes home from class to find Dean blasting his music and having painted "Dean's Back!" in red paint on the living room wall. He's really excited because everything's starting to come together with the new band and the new apartment. Jenna gently reminds him that the band's gig next week is at her old convent school, so nothing too far out. He reassures her everything will be fine. Jenna wonders if Dean is going to paint over what he wrote on the wall, and he says he is, but when she says she likes it, he decides to let it stay. He asks her why she was late, and she replies that she stayed on campus to help out with people voting in the elections. It's Dean's first day as a process server, so he gets ready for work. Jenna is upset when she learns that the 30 dollars that was supposed to last them the rest of the week is gone because Dean and the guys spent it on pizza and sodas last night while rehearsing. Dean tells her not to sweat it, because he's getting paid today, but Jenna tells him they have to have a budget, and sets aside an empty coffee can to be their bank. Dean tells her that they'll work out anything that comes up, like if he needs a new amp or her car breaks down, but Jenna is serious about starting a budget. She asks Dean to stop off at the supermarket on the way home and gives him a list. When he sees what's on the list, he asks Jenna why she wants Cheez Whiz, bacon bits, and green beans. Jenna replies that she's going to make a delicious casserole ...

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Tasty Mexican Food Recipe Ideas For Appetizers

You can probably name plenty of traditional Mexican foods for entrees and maybe even desserts and drinks but what about Mexican appetizers?

Mexican families love to gather together to enjoy one another's company and, of course, to delight in their favorite Mexican food recipes at the same time. A Mexican dinner table might be heaving with a wide selection of foods for people to help themselves or there might just be a couple of family favorites, which everyone loves.

Types of Mexican Appetizer Recipes

Corn chips and tortilla chips served with homemade salsa is always popular, either as a snack between two meals or as an appetizer at a party.

You can have different kinds of chips and different types of dips too. Guacamole, mild salsa, hummus, a creamy cheese dip, and a chili salsa might be a nice selection to serve with the dipping chips.

Other well loved Mexican appetizers include tamales, empanadas, chimichangas, and ceviche.

Mexican Salad Recipes

Mexican salads are very popular too and you can serve a mixed salad as an appetizer or make an impressive looking Mexican seven layer salad, which is an example of a traditional Mexican food recipe.

A seven layer salad looks great served in a glass bowl, so your guests can see every layer. The layers might include tomatoes, lettuce, corn kernels, fried ground beef, onions, Mexican cheese, olives, avocado, salsa, guacamole, black beans, sour cream, bell pepper, or whatever you like, or whatever you have in your kitchen.

Using contrasting textures and colors is always a good idea. Top your seven layer salad with some grated cheese and a handful of fresh cilantro and you will have a winning dish.

There are many different authentic Mexican food recipes you can consider if you want to serve a Mexican appetizer. If you are serving a rich and filling main course, you might want to consider something light, such as ceviche, a seafood cocktail or thinly cut stuffed tortilla pinwheels.

A Quick and Easy Mexican Appetizer Recipe

The following Mexican appetizer recipe is really easy to make and does not require a lot of ingredients. You can either make your own roasted red bell peppers or use a jar.

The same applies with the guacamole and you can use your favorite brand or make your own. The following recipe is enough for four to six people.

Tortilla Pinwheels with Roasted Bell Pepper and Goat Cheese

You will need:

4 small, soft flour tortillas
3 oz goat cheese
7 oz jar roasted red peppers
1/4 teaspoon freshly ground black pepper
6 oz guacamole
Fresh basil, to garnish

How to make it:

Drain the roasted peppers and dry them with a towel or paper towels. Chop them coarsely. Spread the cheese over the tortillas and the guacamole over the cheese. Sprinkle the black pepper and the chopped roasted peppers over the top of the cheese and roll the tortillas up, pressing the edges well to seal them.

Cut each rolled up, stuffed tortilla into six slices with a sharp, serrated knife. Secure them with toothpicks and garnish with fresh basil. Serve these delicious Mexican appetizers chilled.

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THANKSGIVING 2009

Heres video of Thanksgiving 2009 at Janet and Dennis' house. In attendance were Dale and Kayla with Lyric, Al and Izel, Rick and Julie, Celess, Jennacy, Michelle and Robert with Matthew, Al, Dennis and Janet. There was turkey and ham, dressing, green bean casserole, cesar salad, rolls, pumpkin-egg nog pie, pumpkin pie, pecan pie, deviled eggs, mashed taters, fruit salad, crackers and dip, and olives. Probably forgot something... Everyone had a god time and almost all the food was gone at teh end. Happy Holidays!

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Green Bean Casserole Pockets

GREEN BEAN CASSEROLE POCKETS

Ingredients:

2-cans Green beans, drained (16 ounce cans)

1-can Cream of Mushroom soup

1-cup Cheddar cheese, shredded

1-teaspoon Salt

1-teaspoon Pepper

2-one pound loaves Bread dough, frozen & thawed

Instructions:

Combine in a large bowl, green beans, cream of mushroom soup, salt, and pepper; set aside.

Roll each thawed loaf of dough into about a 16 x 8-inch rectangle, about ¼-inch thick. Cut each into eight 4-inch squares; top each with ¼ cup filing and 1 tablespoon of shredded cheese. Bring all four corners together up over filling and pinch seams to seal. Place dough pockets on greased baking sheets; cover ad let rise for 15 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown; serve hot.

Serves 8

Note: These are really good with cheese crusts; just sprinkle a little shredded cheddar cheese over the pockets patting the cheese down, turn over and repeat process before baking. Of course these pockets are even better by baking your favorite home made bread. Sometimes I substitute the green beans with whole kernel corn and substitute the Cream of Mushroom soup with 8-ounces of cream cheese. Add a small jar of pimentos with juice and combine with cheddar cheese, salt and pepper. Follow the above instructions with these substitutions. Yummy!

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Thanksgiving with the Van Gogh-Goghs

Enjoy a delicious Thanksgiving spread with your favorite dorks. The Van Gogh-Goghs present to you video from their annual Thanksgiving day dinner.

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a special HOLIDAY episode

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Vegetarian Green Bean Casserole Recipe

Mike and Sammi show you how to make an awesome Green Bean Casserole. This is a variation on the classic recipe you find on the can of French Fried Onions. Let us know what you think about it! The written recipe is below: 1 10 3/4 oz can, cream of 'X' soup 3/4 cup milk 1/8 tsp. black pepper, OR to taste 1/8 tsp. cayenne pepper 1 tsp. soy sauce 1 can, French Fried onions, divided 2 14 1/2 oz cans, French-cut green beans, DRAINED 1: Preheat oven to 350 degrees 2: Mix soup and milk in casserole dish 3: Add seasonings, and soy sauce 4: Fold in green beans, and about 3/4 of the can of French Fried Onions 5: Bake for 25 minutes 6: Top with remaining French Fried Onions 7: Bake additional 5 minutes 8: Let cool, serve, and enjoy! :)

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Thanksgiving Dinner and The Green Bean Casserole

You have a decision to make this holiday season, are you going to eat nutritionally, keeping those calories in check or throw caution to the wind and have an extra piece of pumpkin pie?

I considered titling this article... "Uncle Bill and The Second Piece of Pumpkin Pie", but he swore he'd disown me if I did. Settling on the tamer choice "Thanksgiving Dinner and The Green Bean Casserole", I began to wonder if one could have a satisfying (for everyone involved) Thanksgiving dinner, while also making the meal nutritious.

These views may seem diametrically opposed, but with a bit of planning, it's possible to have the best of both worlds. Our plan is to prepare a meal that is both enjoyable to eat, and nutritional sound, something you are proud of, and your guests... well they'll be asking for seconds.

Variety is the spice of life, and it's no different on Thanksgiving. While turkey is the tradition, let's build some variety into our meal. Not only will this provide your guests with a culinary delight, you'll also be giving them a feast for their eyes. So what does that mean?

Well one of my favorites and standard Thanksgiving fare is the green bean casserole. The recipe is fairly standard; mushroom soup, 3 or 4 cups of green beans, a little pepper, milk and, to kick up the calories a notch, a brimming cup or more of French fried onions. Seasonings to taste could be garlic, onions, parsley, sprinkled with bread crumbs. Depending on how you personalize things, the calories per serving aren't that bad, anywhere from 80 to 100. Seconds anyone?

While that sounds great (I'm getting hunger pangs) consider also a green bean salad. It fits with tradition, while giving your guests a choice of something different. Prep is a snap; green beans, boiling salt water (sea salt of course), a touch of vinegar, a little vegetable oil, onions (don't let them catch you crying), some dill and a wee bit of sugar.

Having variety will encourage your guests to sample small portions (they simply have to taste those yams), instead of loading up on one high calorie yummy. Preparing your meal this way provides complex nutrients and scintillating flavors to please the discriminating palate.

Go slow. It always amuses me to listen as conversations go from animated to silence as the meal is served. Then pick up again as the plates are cleaned. Uncle Bill (name changed to protect my uncle's ego) heads back for seconds, while the kids start eyeing the pumpkin pie and cool whip. Instead of rushing toward the second helping or desert, encourage some conversation, thus slowing things down. Why? It gives your brain time to catch up. It takes approximately 15 minutes for your brain to process the information that "you are full and satisfied". If during those 15 minutes you have that second piece of pie, or heaping helping of dumplings, you'll find yourself stuffed and uncomfortable.

While we're all thankful for the food, take a moment to be thankful for your family and friends and the blessings we've received throughout the year. Family and friends are the true spice and variety of life.

When you have food, remember those who are hungry.

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Green Bean Casserole Recipe - Spinach Green Bean Casserole

The addition of spinach to this green bean casserole is a tasty twist.

3/4 cup milk

1 (10.75 oz.) can cream of mushroom soup

2 (15 oz.) cans green beans, drained

1 (14 oz.) can chopped spinach, drained

2 (2.8 oz.) cans French fried onions

Preheat oven to 375 degrees. Prepare a baking dish with cooking spray.

In a large bowl, combine the milk, sour cream and mushroom soup. Fold in the green beans and spinach. Stir in half the fried onions. Pour into prepared baking dish. Sprinkle remaining fried onions on top.

Bake uncovered for 40 minutes or until bubbly.

=> Green Bean Casserole Recipe: Cheddar Green Bean Casserole

This extremely simple recipe is packed with rich flavor.

2 (14.5 oz.) cans green beans, drained

1 (10.75 oz.) can cream of mushroom soup

1 (6 oz.) can French fried onions

1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees.

Place green beans and the soup into a large microwave safe bowl; mix well. Cook in microwave on high heat for 3 to 5 minutes. Mix in 1/2 cup of cheese and continue to microwave for another 2 to 3 minutes.

Pour green bean mixture into a baking dish and sprinkle the fried onions and remaining cheese on top.

Bake for 30 to 40 minutes or until the cheese melts and onions are lightly browned.

=> Green Bean Casserole Recipe: Ham Green Bean Casserole

Here's a great way to use up that leftover ham.

3 tablespoons butter

3 cups bread, cubed

1 onion, minced

3 cups cooked ham, cut into 1-inch cubes

1 (10 oz.) can cream of celery soup, undiluted

1/2 cup milk

1-1/2 cups instant rice

1-1/2 cups water

1 (15 oz.) can green beans, drained

6 slices American cheese

Directions

Preheat oven to 350 degrees. Prepare a 9-inch baking dish with cooking spray.

In a small bowl, add the bread cubes.

In a large skillet, melt the butter; pour half of the butter over the bread cubes. Toss the bread cubes; set aside.

In the skillet, add the onion and cook over medium heat in the remaining butter for 2 minutes. Add the chopped ham. Stir in the celery soup and the milk. Bring to a boil; stirring frequently. Remove from heat.

Add the rice and the water into the baking dish. Add the green beans. Spoon the ham mixture on top. Layer cheese slices over casserole to cover completely. Sprinkle bread cubes on top evenly.

Bake uncovered for 45 minutes or until bubbly.

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