nto the potatoes. Add the mushy peas and stir together. Shape and
Put the peas in a bowl, add baking soda, pour on the boiling water and soak overnight.
Next day drain and barely cover the peas with water, bring to a boil and simmer until tender and soft apprx 15-20 minutes, drain.
Add salt pepper pinch of sugar and the butter, stir and serve.
nd saute onion. Add frozen peas and 2-3 tbsp water
Heat olive oil in pot and fry onion for 5 minutes.
Add sage, celery and peas.
Combine and cover, cook for 15 minutes.
Stir regularly.
Uncover, add cream and heat through.
Then gently mash to a course mash.
Season.
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Heat some water in a saucepan to boiling, then add the peas and cook for about 5 minutes until tender.
Drain, but save about 200 ml of the cooking water.
Puree in a blender ( or use a stick blender) with butter, mint leaves, salt & pepper to taste, and some of the reserved cooking liquid (adding as much or as little as you feel you need - you want it kind of pasty and gloppy, like loose mashed potatoes).
Leave a few chunks. Test for seasoning and adjust as needed.
Reheat gently in saucepan if needed.
Heat oil in a skillet over medium heat. Add green onion, mint, and peas. Cover, and cook for 3 to 4 minutes. Mash peas with a potato masher. Stir in butter, and season with salt and pepper.
Sauce should thicken immediately. Add peas and lemon juice to skillet
Place the black-eyed peas into a large container and
he heat.
Drain the peas and the tuna. Stir gently
dd the fresh or frozen peas to the stock with the
ushrooms, the turkey, and the peas. Stir in 1/3 cup
Begin by shucking the peas and blanching them in boiling
Clean and wash
peas.
Add
to
1
gallon of the water. Bring to a boil;
boil
for 10 minutes.
Drain off water.
The purpose of draining the
first
water is to keep the peas from being dark. Add the
other
gallon of water to peas and bring to a boil.
Add salt,
pepper, sugar, chopped onion and bacon drippings.
Cook over a
slow
fire until peas are tender, not mushy.
Saute onions in a little oil. When soft, add frozen peas and some water. While cooking, make your macaroni. When macaroni is al dente (not mushy), combine the peas and serve with grated Romano cheese.
onion, leek and sugar snap peas and cook over moderate heat
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
or 5 minutes.
Add peas, thyme, and 9 cups chicken
Cook peas in
boiling
water until tender-crisp; plunge in cold water.
Reserve.
In
large skillet melt 2 tablespoons butter and saute apple
slices
until
mushy.
Sprinkle
with sugar and turn up heat to brown.
Remove and reserve.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.