on-stick pan, add the green chillies and saute on a
Mix together sour cream, cream of mushroom soup and 1/2 stick butter.
In a buttered casserole dish, layer green peas, chopped pimento
and
water
chestnuts.
Pour mixture on top. Bake at 350\u00b0
for
30
minutes. Remove from oven and top with crushed Ritz
crackers tossed with butter. Return to oven for browning.
e slimey!
Add the green peas, broth, and the remaining lemon
Clean the green peas and put it into hot
utter and when transparent add green peas and parsley leaves (it will
Melt butter in a pot and add flour. Fry it until becoming brownish than add water and make creamy liquid.
Add some water and when boils add all green peas, parsley leaves, salt, and thyme.
Add water just to cover peas and cook abut 30 minutes or peas become soft.
eal and add half cooked green peas, parsley leaves and dill. Cook
Heat oil in a non stick skillet.
Add onion and green peas and saute on high heat for 2 minutes.
Add salt and pepper and mix well.
Add beaten eggs and keep tossing gently with wooden spatula till eggs are fully cooked.
Serve warm.
ogether the black soybeans and green peas.
Add the onion, leek
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.
Boil noodles and drain. Saute onion in minimum amount of oil. Add soup, milk, tuna, salt and pepper. Add to noodles and green peas. Place in a large casserole dish. Cut cheese into triangles and place on top. Bake at 325\u00b0 for 30 minutes.
In a saucepan, add the bay leaf and cook peas as directed until tender.
Drain peas and remove the bay leaf.
Add the margarine to the peas and allow to melt over low heat.
Add the drained mushrooms and cream of mushroom soup.
Heat until warm. Serve as a side dish or in pastry shells.
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.
*Please read the recipe introduction first for special note.<
ut on one side.
Pull the shelled green peas in the sauce
In large saucepan, combine split peas and water, and bring to
o serve. Serve as a side dish with your favorite Korean meal.
Cook peas as package directs.
Melt butter in a small skillet over medium heat.
Add shallots or green onions; saute 2 minutes or until soft.
Stir in hot cooked peas, dill and pimiento.
Pour into a serving dish; sprinkle with cheese over top.
Serve immediately.
Dab tofu with a clean dish towel to remove excess moisture.<
Heat oil in a pan.
Add mustard seeds and allow to crackle.
Add curry leaves and saute for a few brief seconds.
Add all the remaining ingredients.
Cook for 15 minutes.
Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.