RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3504
| View Recipe |
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| Recipe Name: |
Lemon Rosemary Green Beans - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
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Directions:
In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them.
While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well. |
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| Nutrition per Serving: |
| Calories: |
61 |
Total Carbs: |
5.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
4.3 |
Protein: |
2.51 |
| Fiber: |
0.00 |
Sodium: |
0.83 |
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