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.
arge bowl, cover the dried green split peas with 4 cups
Steam the peas without water if they're still frozen. I prefer the young, tender peas. Drain the peas in a sieve after cooking.
Drain, put into food processor, and add the mint, parsley and salt.
Depending on the consistency of the pea puree, add 1 to 2 tablespoons of fresh cream, or more if you like.
Ground nutmeg is an optional extra seasoning. Depending on taste, you might want to add more mint or/and parsley. This is a nutritious side dish.
Great as a side with roast chicken or lamb.
Cook peas until barely tender; drain well and chill. Combine all ingredients and refrigerate until ready to serve.
Serve on lettuce.
Use as a pita filling
Serve as a side dish
Add a cup of cooked pasta and 1 tsp more of mayo and sour cream toss together for pasta salad.
OPTION: Try this warm too! Just drain the peas and add the rest and cook over low heat on the stove until the cheese is melty and everything is combined.
Drain liquid from peas; place in bowl.
Add diced onion to peas; chop 1 egg into mixture.
Add salad dressing until ingredients are covered and creamy.
Slice remaining egg over top; sprinkle with paprika.
Chill for at least 1 hour before serving. Serve on lettuce as a salad or as a vegetable side dish with your meal.
o serve. Serve as a side dish with your favorite Korean meal.
to 10 minutes per side or until golden brown and
In medium skillet, brown rice in oil or oleo.
Add 1-cup chicken broth.
Cover; let stand 5 minutes.
Add green beans, scrambled egg and soy sauce.
Toss.
Put in bowl.
Add to table as a side dish.
Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.
loves (see RecipeZaar for various recipes) , chop and set aside.
In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
Add peas and let simmer an additional 5 minutes.
Carefully puree soup in blender or with a hand blender until smooth.
Stir in buttermilk.
Reheat until steaming.
Season with cayenne, salt and pepper.
Serve and garnish with pancetta.
After letting the spinach, corn and peas cool down, mix it with the other vegetables in a large bowl.
Add the eggs, flour, and seasonings and mix again.
Heat 2 tablespoons of olive oil in a large frying pan and let heat on medium high heat. Make patties out of the mixture and fry 4 at a time for 3-4 minutes on each side. Repeat until done.
Serve warm as a side dish with main course dish (I found fish was the best thing to share the patties with, as I was having fish on the day I made these).
Preheat oven to 350'.
In a medium bowl combine peas,chestnuts,pimentos,cream of mushroom soup and cheddar cheese.
Grease a 8x8 baking dish and add the pea mixture.
Melt butter in microwave dish.
Add Ritz crackers to butter and sprinkle over top of the casserole.
Bake for 30 minutes.
owl then stir in the pea puree , adding additional flour to
Steam green beans until tender-crisp.
Melt butter in pot big enough to hold green beans.
Add garlic and heat until you can smell the garlic.
Remove pan from heat and add green beans to pot.
Coat beans with butter/garlic.
Serve as a fabulous side dish.
o serve.
This simple dish can easily be made ahead
Saute onions, celery, green pepper, garlic, pork and ham.
Add to black-eyed peas after boiling about 5 minutes.
Simmer until black-eyed peas are done.
Serve with white rice as side dish.
Drain peas, pimentos and corn in colander.
Mix vinegar, sugar and oil together thoroughly.
Stir into vegetable mixture. Marinate overnight.
Great side dish.
Place the peas and broad beans in a microwave-safe together with water, cover and cook in a microwave on MAX for 15 minutes or until tender. Remove and strain.
Briefly saute garlic in hot olive oil, add spinach, season with salt and cover. Cook for 2-3 minutes until spinach is wilted.
Add peas and broad beans, stir and cook until all the liquid has evaporated.
Mash the vegetable with a hand blender to desired consistency. Season with black pepper. Serve as a side dish to meat instead of mashed potatoes.
Bring a large pot of lightly salted water to a boil. Cook peas in the boiling water, stirring occasionally until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into patties about 1/2-inch thick.
Heat olive oil in a skillet over medium heat; fry patties until golden, 3 to 4 minutes per side.