Green Beans with Cream Sauce and Fried Bread
Tender green beans lightly sautéed in butter, covered with a modest cream-based white sauce and bordered with pointed oval pieces of fried bread.
CookEat Recipe collection
Recipes for real-life cooking
Find your next recipe, from everyday meals to new ideas.
recipe discovery
2000 recipes
Page 35 of 84
Green Beans with Vanilla
Tender whole green beans stewed in strained vegetable and tomato juices, finished with a little vanilla sugar.
Green Butter
A strained shallot, garlic, parsley and watercress compound butter.
Green Corn Sautés
Kernels cut and pressed from six boiled ears, then butter-sautéed.
Green Peas Avignonnaise
Green Peas Avignonnaise
Green Peas, Basquaise
Green Peas, Basquaise
Green Pepper and Tomato Sauce
Long strips of peeled green pepper gently cooked with garlic, olive oil, butter and tomato sauce.
Green Ravigote Sauce
A finely chopped herb, caper and anchovy sauce enriched with pasteurized egg yolk, olive oil and vinegar.
Green Sauce
Private documentary adaptation of printed No1904; not physically cooked, measured or tasted.
Green Tagliatelle with Butter and Parmesan
Long spinach and egg pasta ribbons, simply dressed with butter and Parmesan, with three traditional sauce alternatives.
Green smoothie
Griddle-Browned Sour-Milk Scones
Thick round soda scones browned on both sides of a lightly greased griddle and served hot with butter alongside.
Grilled Artichoke and Aubergine with Dill
Grilled artichoke hearts and roasted aubergine are folded with cucumber, dill and a mixture of Greek and natural yogurt. Serve on crisp baguette toasts.
Grilled Aubergine Halves
Unpeeled aubergine halves gently cooked skin-side down on a covered grill until the scored flesh is soft.
Grilled Brie and Chicory with Yogurt
Grilled chicory and softened leek are finished under the grill with sliced brie. Serve with parsley and mustard yogurt and toasted pita.
Grilled Caesar’s Mushroom Caps
Open Caesar’s mushroom caps brushed with oil, salt and pepper and cooked gently on a grill.
Grilled Cardoon Ribs
Long cardoon ribs boiled until tender, thoroughly dried and grilled with a generous coating of oil, salt and pepper.
Grilled Celeriac and Lentils with Peas
Tender celeriac is grilled and combined with lentils, peas, tomato and parsley. Serve warm with natural yogurt, crème fraîche and crisp baked filo.
Grilled Chicory and Potato with Mustard
Grilled chicory, roasted potato and asparagus are folded with mustard yogurt. Parsley, a light scattering of toasted breadcrumbs and baked filo crisps finish the small plates.
Grilled Choy and Aubergine with Yogurt
Grilled choy, roasted aubergine and steamed broccoli are folded through yogurt seasoned with sesame oil and light soy sauce. Serve with grilled pita and lemon wedges.
Grilled Fennel and Lentils with Mushrooms
Grilled fennel, sautéed mushrooms and warm lentils are combined with tarragon. Serve over natural yogurt with crème fraîche and crisp baked filo.
Grilled Grey Mullet
Whole grey mullet grilled with salt and pepper, briefly rested between warm dishes and served with lemon.
Grilled Prawns with Lemon and Olive Oil
Large sea prawns grilled in their shells without seasoning, then peeled and dressed with olive oil, lemon, salt and pepper.
Grilled Red Mullet alla Marinara
Whole red mullet with garlic in the cavity, rosemary, olive oil and a fine breadcrumb coating, grilled and served with lemon wedges.