I can tell you what I know from experience. The green beans are Hanover Blue Lake Cut Green Beans. The "spiced" juice is actually the juice from the can plus a seasoning packet. The packet contains salt, black pepper, garlic powder and MSG. I have actually made them to taste the same without the MSG. For one gallon of green beans it is one cup of diced white onions. I unfortunately can not give you exact amounts on the seasonings, but I recommend light on the salt medium on the pepper and heavy on the garlic. I also strongly recommend only half a cup of onion as opposed to the whole cup. We found that the customers liked it better in our area with less onion because a cup was over powering the taste of the green beans.
The OLD recipe from a few years ago had a cup of diced ham in it as well, so it sort of depends mostly on you and those that will be eating it.
I wish I could help more, but I have never measured before what I put in. Except I know the onions from doing it in the store as well as the Ham.
The OLD recipe from a few years ago had a cup of diced ham in it as well, so it sort of depends mostly on you and those that will be eating it.
I wish I could help more, but I have never measured before what I put in. Except I know the onions from doing it in the store as well as the Ham.
MsgID: 1423393
Shared by: Anonymous NC
In reply to: ISO: KFC Green beans
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Anonymous NC
In reply to: ISO: KFC Green beans
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (3)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: Kentucky Fried Chicken Green Beans recipe |
| Sharon Timmerman Grafton Wisconsin | |
| 2 | Recipe: 3 Bean Salad (like KFC) |
| Halyna - NY | |
| 3 | ISO: KFC Green beans |
| Sharon Timmerman Grafton Wisconsin | |
| 4 | Recipe(tried): KFC Green Beans - Whats in it |
| Anonymous NC | |
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Vegetable Cheese Baskets
- Braised Red Cabbage (Swedish version using dried cherries and apple juice)
- Zucchini Bake
- Cauliflower au Gratin (using sour cream and cheddar)
- Sauteed Zucchini (with onion and tomatoes, 1970's)
- Fried Zucchini Rounds (using Bisquick and Parmesan, 1980's)
- Broccoli and Apple Saute
- Eggplant Catalana
- Luby's Spanish Indian Baked Corn
- Phyl's Zucchini Pancakes (using biscuit mix, 1980's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!