Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
Drain peas and carrots.
Heat peas, carrots and margarine. Add just enough milk to cover peas and carrots; season with a dash of salt and pepper.
Let mixture simmer (don't boil); add a pinch of granulated sugar.
Remove from heat; add cornstarch and thicken to desired consistency.
Enjoy.
Cook peas and carrots according to directions on package. Drain.
Save liquid.
Combine vegetable liquid and water, soup, salt and pepper in a saucepan.
Add peas and carrots.
Add eggs; mix gently to avoid breaking up eggs.
Heat until mixture is bubbling hot, stirring only as necessary to prevent sticking. Serve over toast.
tDefrost or steam frozen peas and carrots.
4.\tDice and saute onion with
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
Layer 1 can of peas and carrots, half of the ground beef, half of the onion, peppers and soup in a casserole dish.
Repeat layers.
Bake at 350\u00b0 for 25 to 30 minutes.
While hot, sprinkle grated Cheddar cheese on top.
sautee onions in oil until they soften, and then mix in the spices.
Add tomatoes, then chicken, then the frozen peas and carrots.
put them in the oven on medium heat for 1 1/2 - 2 hours.
Peel and dice 2 potatoes. Saute 1/
In a medium saucepan cook the orzo for about 8 minutes or al dente. After about 5 or 6 minutes of the orzo cooking; add to the orzo the peas and carrots to cook. When orzo, peas and carrots are done; drain well. Return to the saucepan add butter, parmesan cheese stir to combine and season with salt and black pepper to taste. Serve.
edium heat, add in butter and olive oil; when butter has
Dice onion (I like large chunks, you may prefer it smaller.)
In a medium sized pot, brown ground beef, with onion. (Add a clove or two of garlic if desired.).
When the beef is done, add the peas and carrots, and 2 1/2 cups of water. Let it reach a boil, and turn heat to medium.
After about 5 minutes, add the minute rice, and an additional 1/2 cup of water if needed. Simmer for 5 minutes or so, until the rice and vegetables are tender.
Season with salt and pepper to taste just before serving.
measure what you have and add some chicken broth until
Drain tofu well and cut into small, 1/2 inch cubes.
Stir fry to drive off much of liquid and until browned in ~ 2 T oil.
Add Soy sauce toward end of frying.
Bring chicken broth and spices to a boil over medium-high heat in a medium sauce pan.
Add frozen peas & carrots and stir.
Once broth returns to a boil, add raisons, cranberries and couscous, stir and cover, remove from heat.
Wait 10 minutes and then stir well to combine.
Serve with tofu and chopped pecans, either on the side or mixed together.
Melt 1 tbsp butter in a deep pan and saute mushrooms. Add flour and curry powder then add stock and cream. Add chicken pieces, peas and carrots and simmer for 5-8 mins. Season.
To finish the mashed potatoes, beat 3 1/2 tbsp butter into prepared mashed potato and season with nutmeg and a little salt.
To finish, melt remaining butter in a small saucepan until it foams and turns slightly brown. Remove from heat immediately. Transfer chicken and mashed potatoes to a serving plate and drizzle brown butter over potatoes.
Preheat oven to 350 degrees and cook rotini according to package directions while oven is preheating.
While the rotini is cooking, whisk together the softened cream cheese, cream of mushroom soup, tuna, milk,, and enough mustard to color it slightly. The mustard really adds a great flavor!
Add the cheddar cheese and peas and carrots, reserving some cheddar for the top if you prefer.
Mix cream mixture and rotini and place in a 13x9 inches baking dish and cook for 30 minutes.
Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.
ilk, peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software
ut excess water.
Thaw peas and carrots with hot water; drain. Quarter
f oil in wok and saute onions and Spam on medium high
Mix chicken, onion, peas and carrots, potato and butter and pour into a greased casserole dish.
Mix the flour, milk, chicken broth and cream of celery soup and pour on top.
Bake until brown at 350\u00b0.