Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Mix onion and green bell pepper into the skillet, and cook until tender. Stir in peas and water. Season with garlic powder, thyme, bay leaf, and seasoned salt. Bring to a boil. Reduce heat to low, and simmer 30 to 40 minutes, until peas are tender.
Mix ham into the skillet. Adjust seasonings to taste. Continue cooking 5 minutes. Stir in fresh parsley just before serving.
Add crowder peas, sugar, onions, bacon, and Tony's seasoning to pot.
Boil in water until done.
In large saucepot place all ingredients.
Cook over medium high heat until starting to boil, reduce heat to simmer and cover.
Simmer for 30 minutes, until all veggies are tender.
Remove cover and let simmer until the liquid is reduced to your liking.
I serve mine over corn bread so I like it alittle\"juicy\".
Serve with corn bread, or rice and hot sauce to taste.
Cook frozen English peas according to directions; drain.
Cook peeled white potatoes until tender; drain.
Mix English peas and new potatoes.
Cover with half and half cream.
Saute ground round in 8-quart pot with onion; toss in shredded cabbage, cook until tender, adding water as needed.
Add spices and stir, to meat and cabbage.
Dice carrots, add to pot. Add 2 cups water, cover with lid; cook until tender.
Add green beans, broccoli and corn; cook until tender.
Add diced tomatoes and tomato sauce and 1 cup water and crowder peas.
Stir and cook for 1 to 2 hours on low-medium.
Add more water and spices as needed.
Serves about 12.
Serve with corn bread.
Heat salad oil in Dutch oven or heavy saucepan.
Add garlic, carrots, celery and onion.
Saute 5 minutes.
Add broth, vegetable juice, tomatoes, basil, thyme or oregano, salt, pepper and crowder peas.
Bring to a boil and allow mixture to simmer for at least 10 minutes.
Add macaroni and cook an additional 10 to 15 minutes, stirring occasionally, until macaroni is tender.
Serve in soup bowls.
Sprinkle Parmesan cheese on top of chowder in soup bowl, if desired.
Makes approximately 6 servings.
dd red pepper strips, and peas to the warmed sauce.
br>Add green beans and peas and mix it well. Cover
While patties are cooking, place peas in colander and rinse with
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Wash fresh snow peas if using; trim the ends and string.
Defrost snow peas and dry on paper towels.
Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.
Brown ham in butter in 10-inch ovenproof skillet.
Add water and frozen peas. Bring to a boil.
Remove from heat; slowly stir in instant grits.
Sprinkle with cheese and paprika. Bake in preheated hot (400\u00b0) oven about 15 minutes.
Serves 6.
eanwhile, for the rice and peas, place 4 cups water and
un-dried tomatoes and snap peas. Cook on moderate low heat
almon poaching liquid and peas and simmer until peas begin to soften
Place chicken in deep 3-quart casserole.
Add water.
Stir in peas and next 7 ingredients.
Cover with heavy duty plastic wrap and microwave at High for 20 to 25 minutes or until boiling.
Stir in noodles.
Reduce to medium (50% power).
Cover and microwave for 20 to 30 minutes or until noodles and chicken are tender, stirring every 10 minutes.
epper, to taste. Stir in peas, tarragon and tuna, then return
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite.
Meanwhile, in food processor or blender blend garlic, jalapenos, and cilantro.
Add whipping cream and blend until thick.
Add lime juice and season with salt and pepper.
When pasta is firm, add peas and cook for 2 minutes (do not cook if using frozen).
Drain pasta and peas and return to same pot.
Mix in sauce and thawed frozen peas.
Add salmon and chives.
Whisk oil, lemon juice and sugar in small bowl to blend; set dressing aside.
Bring large pot of salted water to boil.
Add fresh or frozen peas and cook 3 minutes.
Add pea tendrils; cook 2 minute. Drain well.
Return vegetables to pot; add oil-lemon dressing and toss to coat.
Season with salt and pepper.
ccording to package directions. Add peas during last 3 mins of