Put all the ingredients into a pot together and bring to a boil.
Cook uncovered for 3-5 minutes, until the peas have turned tender. Fresh peas won't take long; if you're using REALLY frozen ones like I did you might at least 6-7 minutes.
Puree in a blender or food processor until totally smooth; it will be a thin sauce. Can be eaten right away or chilled for future use. Keeps for about a week, but freezes well.
Unthaw frozen green peas.
Mix all ingredients together. Refrigerate for 24 hours before serving.
Layer a large Pyrex dish with lettuce.
Sprinkle frozen green peas.
Add a layer of onion.
Add water chestnuts.
Layer with mayonnaise.
Sprinkle with Parmesan cheese.
Add bacon bits.
In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth.
Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth.
Refrigerate until 30 minutes before serving.
Serve with crackers and raw vegetables.
Cook frozen green beans according to package directions, using the lowest time given.
In a large skillet, fry bacon until desired doneness. Drain on paper towel and return to skillet.
Add cooked green beans, chicken broth, and onion powder to the skillet. Stir to combine.
Bring to a boil. Reduce heat to medium and cook for ten minutes or until most of the liquid is evaporated, stirring occasionally.
Mince onion into small pieces; set aside.
Prheat a dry (no oil or water) frying pan until it is very hot.
When the pan's heat is high enough, throw in the frozen green beans. Saute, stirring occasionally, until the frost is off the beans.
Add butter and onions to the beans; stir and saute until the onions are clear and the beans are soft.
Add salt and pepper to taste.
If using split green peas, add to saucepan, cover with water and cook until just tender.
Drain and mash.
Add sugar, salt and butter and mix well.
Use about 3 tablespoons of mixture for each pyrahi.
If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
Drain and mash.
Continue preparing filling as noted above.
Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.
e slimey!
Add the green peas, broth, and the remaining
t this point.
Add frozen peas to pan, and stir
Heat soup; add cheese, pimento, mushrooms and drained peas. Saute pepper, onion and garlic in butter; combine with pea mixture in 2-quart greased casserole.
Bake at 350\u00b0 until bubbly.
Yields 8 to 10 servings.
Boil ham hocks in water for at least 2 hours.
Remove fat and bones and return meat to the pot.
Add split green and yellow peas and tarragon.
Simmer slowly for about 3 hours.
Add carrots and cook another hour.
Season with pepper and add salt to taste if necessary.
Cook until peas are mushy and thick stirring to make sure they don't stick.
Serve with individual beef pie.
Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.
Mix together peas, soup and pimento in 1 1/2-quart casserole. Spread grated cheese on top of pea mixture.
Sprinkle onion rings on top of cheese.
Melt margarine and mix with Ritz crumbs and put on top of casserole.
Bake at 350\u00b0 for 20 minutes.
In a colander, rinse frozen peas in cold water until thawed. Drain, and transfer to a large salad bowl.
Add water chestnuts, tomatoes, onion, and sweet pickles; mix well.
In a small bowl, mix together mayonnaise and a little pickle or lemon juice. Do not make the mixture to soupy. Pour over vegetables, and gently stir to coat.
Cook potatoes in boiling water until tender.
Drain potatoes and cut cup but not too small.
Cook, peel and cut up hard boiled eggs.
Chop green onions, shred carrot, and finely chop celery and radishes; add to potatoes and eggs.
Add enough Miracle Whip to moisten.
Add horseradish and pepper.
Lastly, add still frozen green peas just 5 to 10 minutes prior to serving.
Put the almonds into your food processor until rustically chopped.
Mix in the remaining ingredients until you get a nice thick consistency. You might to add a bit more water. I keep it pretty chunky and rough.
Add in more lime juice, ginger and seasoning to taste. I like mine with quite a bit of kick so I tend to be a bit more heavy handed with the ginger, lime juice and sea salt.
Slather on crackers, serve with veggies chips, or top raw tacos. YUM!
In a food processor, combine peas, yogurt, lime juice, garlic and cumin.
Process, but stop before mixture is completely smooth.
Transfer to a bowl and stir in salsa and salt to taste.
Add the peas to a pan of boiling water and simmer for 3 minutes.
Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
Season with sea salt and black pepper according to taste.
Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.
arge bowl, cover the dried green split peas with 4 cups
Preheat oven to 350\u00b0.
In a skillet, melt 2 tablespoons butter over medium heat; add in chicken; brown until just golden on all sides, 5-6 minutes.
Add in leek; cook/stir until softened, 5 minutes.
Add in mushrooms and peas; stir until peas have thawed, about 3 minutes.
Add in sour cream and mustard; season to taste with salt and pepper; stir well; remove from heat.
Transfer mixture to a greased 1 1/2 to 2 quart casserole.
In a mixing bowl, combine flour, oats, and the remaining 1/4 cup butter; work with a fork (or ...