B2G2 Tickets for ICE at Gaylord Opryland

by Kelly on November 19, 2010 · 2 comments

Gaylord Opryland’s ICE! show returns again this year with Santa Claus is Comin’ to Town.  There’s a a cool deal for you to get 2 FREE adult admission tickets when you buy 2 adult admission tickets at regular price!

Offer valid ONLY on the following dates:

  • Monday, Nov 22 – Thursday, Nov 25, 3pm-close
  • Monday, Nov 29 – Thursday, Dec 2, 3pm-close

Simply print this coupon today and begin saving!

Thanks, Julie!

{ 2 comments… read them below or add one }

1 Teryl OConnor November 20, 2010 at 9:12 am

Hi Kelly,
This recipe was to big to put on facebook. I made these for my husband, an executive chef, he loved them so he took the recipe and made these for a group he catered to. You can cut the recipe in half but they are so good I make 2 lbs and eat them for a few days. Good luck

Bacon Braised Green Beans
Emeril Lagasse

Prep Time: 15 min Inactive Prep Time: — Cook Time: 17 min Level:
Easy Serves:

1 tablespoon olive oil
6 slices bacon, diced
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds green beans, rinsed, ends trimmed
1 cup chicken stock, canned low-sodium chicken broth or water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.

Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

Remove from the heat and transfer the beans to a serving dish or small platter.


2 Lou December 29, 2010 at 9:14 pm

Notify me of updates. Thanks


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