Sauce should thicken immediately. Add peas and lemon juice to skillet
ushrooms, the turkey, and the peas. Stir in 1/3 cup
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.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
In large saucepan, combine split peas and water, and bring to
Sort thought the peas, discarding any shriveled ones. Place peas in a large
arlic until browned. Add the peas, bouquet garni and remaining butter
n top.
Rinse the peas in a colander, keeping an
ver for bad or discolored peas and small stones; transfer to
utter is melted put your peas and pearl sized tomatoes in
If using fresh peas, parboil them in a small
Wash fresh snow peas if using; trim the ends and string.
Defrost snow peas and dry on paper towels.
Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.
If you went the fresh peas route, blanch them in boiling
In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.
olander.
Meanwhile, cook snap peas in a 4-quart saucepan
n the black-eyed peas and English peas. Cook, stirring once, until
Boil, steam or microwave potatoes and peas, separately, until tender. Drain. Mash potatoes then fold in peas and buttermilk. Season to taste.
Meanwhile, oil a large frying pan and place over medium-high heat. Sear sausages on all sides and cook to your liking.
Serve sausages with mashed potatoes and peas.
Heat a frying pan and dry fry the pine nuts until golden brown. Remove from the pan. In a blender, puree the garlic, yogurt, oil and half the peas. Season to taste.
Cook the pasta in boiling salted water according to the package instructions. Add the remaining peas 3 mins before the end of cooking. Remove 3 tbsp pasta water and stir into the sauce. Drain the pasta and peas and toss with the sauce, feta and spinach. Sprinkle with the pine nuts and serve.