Steam the peas without water if they're still frozen. I prefer the young, tender peas. Drain the peas in a sieve after cooking.
Drain, put into food processor, and add the mint, parsley and salt.
Depending on the consistency of the pea puree, add 1 to 2 tablespoons of fresh cream, or more if you like.
Ground nutmeg is an optional extra seasoning. Depending on taste, you might want to add more mint or/and parsley. This is a nutritious side dish.
Great as a side with roast chicken or lamb.
loves (see RecipeZaar for various recipes) , chop and set aside.
dd uncooked rice, black eyed peas (with juice) and water to
Heat the olive oil and garlic in the Dutch oven and add the chicken. Season with salt and pepper and brown on both sides. Then add the white cooking wine, lemon juice and onion. Stir together and cover, cook for about 15 minutes.
Stir in the frozen peas.
Prepare the potatoes or other side dish while the peas heat up with the chicken.
Serve Dutch Oven Lemon Chicken with Peas, along with the side dish.
br>Add the zucchini and peas, stir through, and simmer just
Boil water in your hot pot or a real pot if you have actual cooking facilities.
Break up and drop in the ramens. Add the peas. Bring to a boil again.
Drain and tip into a large bowl.
Add butter, parmesan, and 1/3 of the ramen's seasoning packet.
Feeds one active, hungry teen or can be used as a side dish for 2.
String the snow peas.
Heat a skillet over high heat and add the peanut oil.
When hot, add the mushrooms and stir briefly over high heat.
Add the garlic, ginger, and snow peas, and stir until well coated with the oil.
Add the salt and sugar.
Continue to stir over high heat until most of the liquid has disappeared and the peas are crisp yet tender.
Serve sprinkled with the sesame oil.
Delicious as a side dish for Kimke's Teriyaki Ginger Salmon.
Soak black-eyed peas overnight or at least 10 hours.
Cover with water.
Drain water.
In large saucepan, place peas and cover with water.
Add remaining ingredients and simmer for 1 hour or until peas are tender.
Adjust seasoning; remove hot pepper. Serve as a side dish with chicken or fish or as part of a vegetarian meal with rice or pasta.
In a saucepan, add the bay leaf and cook peas as directed until tender.
Drain peas and remove the bay leaf.
Add the margarine to the peas and allow to melt over low heat.
Add the drained mushrooms and cream of mushroom soup.
Heat until warm. Serve as a side dish or in pastry shells.
br>Wash the black-eyed peas and remove any stones, dirt
Saute onion, pepper and mushrooms in margarine in a wok until barely tender.
Add the frozen peas, pimientos and soy sauce. Stir-fry until peas are thawed and just tender.
Stir constantly. Serve as a side dish.
Soak and cook black-eyed peas in water according to package directions; drain.
Cook bacon with onion and garlic in large soup pot over medium-high heat, stirring constantly until bacon is lightly browned, about 15 minutes.
Add cooked peas and remaining ingredients.
Bring to a boil over high heat; reduce to low heat. Cover and simmer 20 to 25 minutes.
Yield:
9 side dish servings.
inute or two. Add the peas, 3/4 teaspoon salt and
he boiling sauce, sprinkle the peas powder by stirring continuously until
eftover broth).
Stir in peas, prosciutto, zest, 2/3 cup
In the same pot that you cooked the pasta, add olive oil, butter, garlic and parsley.
Heat on low until butter melts.
Add bread crumbs slowly until a thick paste forms.
Add cooked spahetti and toss well to coat.
If it is a little too dry you can add a little pasta water.
If you like, add a little of the hot pepper flakes.
Serve as a side for just about anything.
This is a fast, easy, different side dish.
inutes more.
Add frozen peas and carrots, and cook for
an bake those for a side dish as you bake the shrimp
o serve. Serve as a side dish with your favorite Korean meal.
Put all ingredients except lettuce into a 3-quart saucepan; top with lettuce.
Cover pan tightly and bring to a boil over moderately high heat.
Reduce heat and simmer 10 to 15 minutes, until peas are tender, stirring once or twice.
Add extra water if pan is dry.
If too liquidy, transfer peas to dish and boil liquid until about 1/3 cup remains.
Pour over peas and serve.