on-stick pan, add the green chillies and saute on a
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
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.
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.
*Please read the recipe introduction first for special note.<
ogether the black soybeans and green peas.
Add the onion, leek
In large saucepan, combine split peas and water, and bring to
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.
f oil.
Add mashed peas and mix well.
Add
Saute green pepper and onion in hot bacon drippings until tender. Add flour, salt, sugar and paprika.
Stir until blended. Add tomatoes and simmer for about 15 minutes.
Stir in green peas; heat through and serve.
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.
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.
ide.
Pull the shelled green peas in the sauce, adding sufficient
In a saucepan, bring water to a boil, add peas and.
cook 5 minutes or until just tender.
Drain thoroughly.
While peas are cooking, heat oil in a non-stick skillet and saute mushrooms and green onions until tender.
Combine with peas and toss with soy sauce.
Serve immediately.
Melt the butter and heat the oil in a saucepan.
Add Prosciutto, asparagus, mushrooms, carrot and zucchini.
Stir. Cover and cook over moderate flame for 5 minutes.
Add the onions, peas, basil, salt and pepper.
Increase heat until mixture boils. Then reduce to simmer and cook, covered, another 4 to 5 minutes. Pour mixture over hot pasta and mix gently.
Sprinkle with parsley and grated cheese.
Serves 3 to 4.
oconut milk, eggplants, zucchini, carrot, green bell pepper, galangal, and lime