Cook peas as directed on bag; drain.
In large non-stick skillet, cook bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until crisp. Remove bacon; drain on paper towels.
Cook onion and almonds in bacon drippings over medium-high heat 3 to 4 minutes, stirring frequently, until onion is tender and almonds are lightly browned. Remove from skillet.
In same skillet, melt butter over medium-high heat. Add peas, bacon, onion, almonds, salt and pepper; toss.
Place peas, bacon and enough water to cover in a large kettle; bring to a boil.
Boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Do not drain.
In a skillet, saute onion and garlic in butter until tender.
Add to pea mixture with thyme and salt.
Return to the heat; simmer, covered, for 30 minutes or until peas are soft.
Top with crumbled bacon, if desired.
Yields 6 to 8 servings.
Cut bacon into 1/2 inch pieces. Brown bacon and remove, discarding bacon drippings.
Combine peas, bacon, broth, pepper, soy sauce and ketchup and bring to a boil.
Reduce to med-low, cover and cook 30 minutes, stirring occasionally. Make sure it doesn't boil dry,.
Remove to a serving dish and sprinkle with green onions.
eanwhile, in 10\" skillet, cook bacon over medium high heat, stirring
Place peas, bacon and enough water to cover in a large pot; bring to a boil.
Boil for 2 minutes.
Remove from heat, cover and let stand for 1 hour.
Do not drain.
Boil the green peas for one minute then drain and rinse with cold water to stop the cooking process. Drain again and set aside.
In a large salad bowl, combine the cooked peas, bacon, red onion, ranch dressing and cheese.
Chill.
Heat peas until warm.
Add butter and cubed Velveeta.
Simmer on low heat until cheese is melted.
Stir in sugar.
In a separate bowl or glass, whisk flour and milk until smooth.
Pour into peas. They will thicken very quickly.
They are good!
nd brown sugar. Lay the bacon side by side on the
Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered.
Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven.
Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
**Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
ogether the corn, chopped arugula, bacon, and onions. In a separate
ater to a boil. Add peas, reduce heat to a slow
ours).
Empty the dry peas into a strainer and inspect
s about the size of peas or very crumbly. Cover and
nd green peas.
Add the onion, leek, eggs, sherry, bacon grease
r pan brown bacon and cook onion in bacon grease until the
nion is soft.
Add peas and stir to coat.
Have cooked black-eyed peas and rice ready.
In 2 quart saucepan melt butter. Stir in spinach and bacon.
Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
Just before serving, stir in Cheddar cheese.
Serve with hot corn bread!
alt.) Stir thoroughly. Add frozen peas and stir again.
In
Fry diced bacon in large saute pan until almost crisp . Add garlic and saute until garlic is golden and bacon is crisp, about 2 minutes. (Do not burn!) Remove bacon and garlic from pan and set aside. Drain fat from pan and bring broth, cream & red pepper to a boil in same pan. Simmer 20 min. or until reduced by 1/2. Remove from heat and stir in cheese.
Thaw peas by running hot water over. Meanwhile, cook pasta till al dente.
In the 'bacon' pan, mix pasta, peas, bacon and cream sauce. Add additional cheese and crushed red pepper.