tripes 3-5 cm, season with salt and fry quick on
on-stick pan, add the green chillies and saute on a
Clean the green peas and put it into hot
e slimey!
Add the green peas, broth, and the remaining lemon
utter and when transparent add green peas and parsley leaves (it will
1. In a pan fry onion & garlic in oil.
2. Take this to the blender along with green peas, green chilli & washed coriander leaves. Grind to a fine paste. Add water if required.
3. In a pan add butter & toss mushroom for a minute. Add 2 cups of water & peas paste. Allow to boil for 2-3 minutes.
4. In a cup mix corn flour with water without lumps.
5. Add this to the boiling soup. Switch off when required consistency is achieved.
6. Sprinkle pepper powder & serve hot.
Mix together sour cream, cream of mushroom soup and 1/2 stick butter.
In a buttered casserole dish, layer green peas, chopped pimento
and
water
chestnuts.
Pour mixture on top. Bake at 350\u00b0
for
30
minutes. Remove from oven and top with crushed Ritz
crackers tossed with butter. Return to oven for browning.
Pour mushroom soup into small casserole dish. Follow with green peas (drained).
Combine water chestnuts, pimento and chopped onion; pour over peas.
Mix crackers, Cheddar cheese and melted margarine; pour onto other ingredients.
Bake at 375\u00b0 for 20 minutes, or until bubbly.
Melt butter in a pot and add flour. Fry it until becoming brownish than add water and make creamy liquid.
Add some water and when boils add all green peas, parsley leaves, salt, and thyme.
Add water just to cover peas and cook abut 30 minutes or peas become soft.
Partially drain peas.
Add salt, pimentos and Cheez Whiz. Heat and serve.
You can use amounts of pimentos and cheese to taste.
Also, Ro-Tel cheese dip works good with green peas.
o drain water.
Mix with the potato mixture.
Add
Heat oil in a non stick skillet.
Add onion and green peas and saute on high heat for 2 minutes.
Add salt and pepper and mix well.
Add beaten eggs and keep tossing gently with wooden spatula till eggs are fully cooked.
Serve warm.
Bake or microwave sweet potatoes in their skins until done but still firm. Peel and cut into large dice.
Combine peas and tomatoes in a large saucepan and bring to simmer over medium heat.
Stir in the sweet potatoes, curry, and coconut milk. Cook over low heat for 5 minutes.
Stir in the cilantro and serve.
Marinate beef in wine and cornstarch. Set aside.
Bring cooking oil to a full boil.
Drop beef all at once.
Cook for 5 minutes.
Stir constantly.
When done, drain out excess fat.
Put beef back in pan, add sliced onions, soy sauce and sugar mixture. Stir 2 minutes.
Remove from the fire. Flavor with oyster sauce. Garnish with green peas.
Serve immediately.
Saute rice, onion and caraway seed in butter in a Dutch oven 5 minutes, stirring constantly.
Stir in chicken broth, water, salt and pepper.
Bring to boil; cover, reduce heat and simmer 20 minutes.
Add green peas and cook 5 minutes.
Sift wheat flour with salt in a bowl.
In large saucepan, combine split peas and water, and bring to
z canned pumpkin and season with kosher salt, pepper, garlic powder
team the green peas just until tender. Drain and rinse with cold water
re cooking, place peas in colander and rinse with hot water to