Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
return them to the pot and toss with 1 teaspoon of
Saute onion in butter until tender.
Add peas and ham; heat through.
Cook and drain pasta; add to peas and ham.
Pour in whipping cream; heat until boiling.
Remove from heat.
Stir in cheese and nutmeg.
Serve immediately.
ver high heat. Add flour and cook, stirring, for 1 min
Cook pasta in boiling, salted water until just tender. Drain.
Meanwhile, microwave frozen peas on HIGH (100%) for 2 mins, or until tender. Transfer to a food processor. Add garlic, pine nuts, herbs, cheese and oil. Season then process until almost smooth.
Toss pea mixture with hot pasta and ham. Serve.
Pick (remove any bad peas) and wash peas.
Combine in sauce pan with sausage, water, seasons, onions and pepper. Cover and simmer over low flame for 1 and 1 1/2 hour or until tender.
Add water if needed.
You want to have enough water to make thick gravy.
Add green onions (scallions) and serve over rice.
Cover ham hocks with cold water and cook gently until meat
irections until al dente; drain and transfer to a large mixing
Melt butter in heavy large skillet over medium head.
Add shallots and saute until soft.
Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
Stir in peas and cook about 30 seconds.
Add cream and boil two minutes.
Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
Season to taste.
Serve immediately.
Cook ham hock until done, reserving 3 cups liquid.
Add black-eyed peas to boiling liquid and ham hock. Cook slowly until peas are soft.
Season to taste.
In a large pot, bring 5 quarts of water to boil.
In frying pan, melt butter over low heat.
Add the onion and saute until translucent.
Add ham and cream.
Simmer, stirring frequently another 5 minutes.
Season to taste.
Keep warm.
Add peas and pasta to boiling water until pasta is al dente.
Drain pasta and peas.
Arrange on platter.
Pour cream mixture over the top and toss well.
Serve at once.
Melt butter, cook onion for 3 minutes.
Stir in rice and toss to coat in onion mixture.
Add soup and wine, stir well.
Gradually add water.
Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
This may take 20 minutes or so.
Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
Season to taste.
Soak dried peas overnight or longer.
Sautee the holy trinity and serrano
Cut ham into squares, about 3/4-inch.
Set aside.
Heat butter in heavy lidded casserole.
Add onion and saute for 2 minutes until tender.
Stir in the rice.
Mix until rice is evenly coated with butter.
Add the frozen peas and ham, then add the broth. Bring to boiling.
Stir once.
Cover and turn heat down to low. Cook for 20 minutes.
Rice should absorb all the liquid in this time.
Fold in the Parmesan cheese.
Add butter, if desired taste. Add salt and pepper.
arge saucepan.
Add shallots and saute until soft.
Add
Heat oil in a large saucepan over medium-high heat.
Add onion and ham; saute 5 minutes or until onion is tender.
Stir in peas and remaining ingredients and cook until heated.
about 3 minutes; add rice and toast, stirring frequently, until faintly
Preheat oven to 350\u00b0.
In a large bowl, combine the potatoes, peas and ham.
In a small bowl, mix the flour, parsley, salt and pepper into soup.
Pour over potato mixture and blend well.
Pour into an 8 x 8-inch baking dish sprayed with butter-flavored cooking spray.
Bake 25 to 30 minutes.
Serves 6.
ith 1 cup orange juice and 1 cup water.
put
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.