umpling dough for this recipe.
Preparing the Dumplings and Peas.
Place 2
at. Add the scallions, peas, and carrots and cook for 2 minutes.
peas and carrots, chicken, mushrooms and soup. (Note about the soup: The recipe software
Shell and wash peas; drain.
Combine water, salt, and pepper; bring to a boil. Add peas and simmer 5 minutes.
Melt butter in a heavy sauce pan over low heat. Add the flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly until thick and bubbly. Stir the sauce into the peas.
Top with biscuits and sprinkle lightly with onion salt. Cover and cook 15 minutes or until the biscuits are done.
Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
ith 1 cup orange juice and 1 cup water.
put
prika, garlic powder, salt, and black pepper. Combine chicken breast
Mix buttermilk baking mix, water and minced scallion greens with a fork until blended.
Cut chicken in 1-inch pieces.
Put in large, nonstick skillet and stir in chicken gravy, frozen peas and carrots and sliced white part of scallions.
Bring to a boil, stirring a few times.
Reduce heat and drop 8 large spoonfuls dough on chicken mixture.
Simmer uncovered 10 minutes.
Cover and simmer 10 minutes more until chicken is no longer pink in center.
Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
e salad: Combine pea, tomato and red onion, into a small
Fry bacon.
Drain grease, leaving 2 tablespoons in pan.
Add celery, green pepper, onion and garlic to the bacon drippings and saute until onion is clear.
Transfer to Dutch oven and add peas, water, salt, pepper and tomato.
While bringing peas to a boil, fry sausage and drain well.
Add sausage to peas and simmer for 40 minutes or until desired thickness of broth.
Cook peas and celery following directions.
Mix soup and water; stir and bring to a boil.
Add potatoes.
Whip with fork until smooth.
Spoon onto a platter.
Hollow center of potatoes to make a nest.
Spoon peas into hollow.
Peel and dice 2 potatoes. Saute 1/
Drain peas and carrots.
Heat peas, carrots and margarine. Add just enough milk to cover peas and carrots; season with a dash of salt and pepper.
Let mixture simmer (don't boil); add a pinch of granulated sugar.
Remove from heat; add cornstarch and thicken to desired consistency.
Enjoy.
Cook peas and carrots according to directions on package. Drain.
Save liquid.
Combine vegetable liquid and water, soup, salt and pepper in a saucepan.
Add peas and carrots.
Add eggs; mix gently to avoid breaking up eggs.
Heat until mixture is bubbling hot, stirring only as necessary to prevent sticking. Serve over toast.
In a medium saucepan cook the orzo for about 8 minutes or al dente. After about 5 or 6 minutes of the orzo cooking; add to the orzo the peas and carrots to cook. When orzo, peas and carrots are done; drain well. Return to the saucepan add butter, parmesan cheese stir to combine and season with salt and black pepper to taste. Serve.
r steam frozen peas and carrots.
4.\tDice and saute onion with
Fix peas and beans ready for cooking.
Put them in a pot with grease and salt.
Cook over moderate heat, stirring frequently until the peas and beans are tender.
Add just enough water to cover them.
Cook until tender.
Serve warm.
Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.
In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated.
Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
Add the peas and onions and cook until hot. Season with salt and pepper.