Stir in rice, sausage, and hoppin' John until evenly distributed. Season with
In a 5 to 6 quart slow cooker put ham, carrots, onion and celery as first layer.
Add 3 cans blackeyed peas and collard greens as second layer.
Mix spices in chicken broth and pour over all.
Cook on low for 8 to 10 hours, depending on your slow cooker.
Cook rice according to directions on package and add to Hoppin' John just before serving.
Add more chicken broth if needed.
Makes 10 to 12 servings.
erved over cooked rice for Hoppin' John.
Cook bacon in a large saucepan until crisp, stirring often. Add celery and onion; cook, stirring constantly until vegetables are tender.
Stir in water and black-eyed peas; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice, parsley, and thyme. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed and rice is tender. Garnish, if desired.
Heat oil in a large nonstick skillet over medium heat.
Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
Remove from the heat and stir in black-eyed peas.
Cover and let stand for 5 minutes.
Serve hot.
Coat a heavy saucepan with oil; add onions and cook over medium heat, stirring often, until onions are softened.
Add garlic and rice, stirring to coat rice with oil.
Cook and stir 1 to 2 minutes, or until rice is opaque.
Add water, lentils, salt and pepper.
Rinse beans.
Cover with water and let soak overnight or for quick cook, bring beans and water to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour.
Melt butter in a Dutch oven over medium heat; add ham and onions, and saute 3-5 minutes or until onion is tender. Stir in black eyed peas and next 3 ingredients. Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes. Remove from heat, and stir in cilantro. Serve immediately over White Cheddar Cheese Grits.
White Cheddar Cheese Grits:.
Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits, and return to boil. Reduce heat to medium-low, and simmer, stirring ...
Prepare black eyed peas overnight or quick method. (I boiled for 5 min, brought to boil and simmered for one hour.).
Dice ham and remove as much fat as possible.
Chop onion.
Combine onion and ham in dutch oven, stir over medium heat until onions start to wilt.
Add chili powder.
Add cooked beans with any remaining cooking liquid.
Add water so that there is about a total of one cup liquid.
Add rice.
Cover, simmer for 10 minutes.
Add salt and pepper if needed.
Heat water, onion, salt, Tabasco and rice to boiling.
Cover and cook 20 to 25 minutes (use timer).
Stir in remainder of ingredients and let stand 10 minutes.
Eat immediately.
In a large, heavy bottom pot, fry ham, onion and green pepper in canola oil over medium high heat for 5 minutes.
Add cabbage, chicken broth, red pepper flakes, bay leaf and parsley.
Stir. Bring to a boil.
Cover and reduce heat to low.
Simmer for 15 minutes or until cabbage is tender.
Drain and rinse black-eyed peas.
Add peas to pot; stir and simmer, uncovered, for 5 to 10 minutes.
Remove bay leaf before serving.
Cut bacon crosswise into thin strips. Cook bacon and onion in large deep skillet over medium heat 5 minutes or until onion is tender.
Add rice; mix well. Add broth and hot pepper sauce; bring to a boil over high heat. Stir in black-eyed peas. Cover; reduce heat and simmer 10 minutes or until most of liquid is absorbed. Stir in tomato; heat through.
Remove from heat; stir in 1 cup cheese. Transfer to 4 serving plates; top with remaining cheese and parsley.
Crumble sausage into a skillet over medium heat and cook until evenly brown.
In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.
rown sugar lumps (9TB tender quick, 1/2c brown sugar, 1
op bag, add the drained Quick Pickles and flour and shake
Combine eggs with 1/2 cup of water; mix well.
Dip chicken in egg wash, then in flour to coat.
Dip in egg again and then dip in breadcrumbs to coat.
Fry until just browned in butter (about 5 minutes total).
Take 2 envelopes of Lipton Recipe Secrets golden herb with lemon and add 2 cups of water.
Mix well.
Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
Add wet ingredients to dry ingredients until well combined.
Mix in chopped nuts.
Pour into 9 x 5 loaf pan thinly coated with cooking spray.
Sprinkle a thin layer of quick oats on top of the batter.
Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
Allow to cool for at least an hour before cutting.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
emove from heat. Do a quick pressure release per your pressure
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325\u00b0 until lightly browned.
Cool before serving.