Place shrimp in medium bowl.
Pour dressing evenly over shrimp; stir to coat.
Cover; refrigerate 1 hour.
Meanwhile, remove stem and strings from pea pods.
To partially cook pea pods, place in boiling water about 1 minute or until pea pods turn bright green.
Drain; rinse with cold water and dry with paper towels.
Drain dressing from shrimp.
Wrap 1 pea pod around each shrimp; secure with toothpick.
Cover; refrigerate until serving time.
Trim stem and remove strings from sides of each pod.
Blanch pea pods in lightly salted, boiling water 2 to 3 minutes.
Drain and rinse in cold water.
Using a sharp knife, slit each pea pod open
along straight edge.
Split each snow pea down one seam.
Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.
br>Set aside.
Steam snow peas about 3 minutes, until
Wash pea pods and pull off the
Cook macaroni to desired doneness as directed on package. Drain and rinse with cold water. In large bowl, combine cooked macaroni, pea pods, chicken, green onions, and water chestnuts. In small bowl, blend mayonnaise, soy sauce, pepper and ginger; add sherry, if desired. Pour over pea pod mixture. Mix well. Cover, refrigerate atleast 3 hours. When serving, garnish with almonds.
To blanch pea pods, place in boiling water, cook and cover for 1 minute. Immediately drain and rinse with cold water.
Cook macaroni to desired doneness as directed on packate. Drain and rinse with cold water.
Mix in large bowl, combine cooked macaroni, pea pods, chicken, green onions and water chestnuts.
Combine in small bowl, blend mayonnaise, soy sauce, pepper and ginger. Add sherry if desired. Pour over pea pod mixture. Mix well. Cover. Refrigerate at least 3 hours or until served.
Garnish with almonds.
To blanch pea pods place in boiling water. Cover and cook 1 minute. Immediately drain and rinse with cold water.
id and add the sliced snow peas (don't stir the
Thaw baby sweet peas and snow pea pods either in a strainer under cold water, or by letting sit.
Mix low-fat sour cream and lite mayonnaise, set aside.
Mix baby sweet peas, snow pea pods, water chestnuts, and bacon in a separate bowl.
Add sour cream and lite mayonnaise mixture.
Stir.
Refrigerate overnight and enjoy!
ot, add the sliced mushrooms, snow pea pods, and water chestnuts and
Wash snow pea pods; trim ends and remove any tough strings. Set aside.
Place butter in a shallow 2 1/2-quart casserole. Microwave at High 45 seconds, or until melted.
Add snow peas, chopped onion, soy sauce, basil and salt; toss gently.
Cover; microwave at High 3 minutes.
Add chopped tomatoes, stirring gently.
Cover; microwave at High 4 to 5 minutes.
Yields about 8 servings.
Stir together marmalade, oil, vinegar and ginger and set aside.
In a large bowl combine the black beans, bell pepper and green onions and set aside.
Cook edamame in large pan of boiling water according to package directions. Add snow peas to pan during the last 2 minutes of cooking. Drain and rinse with cold water.
Add edamame, snow peas and reserved dressing to the bean mixture; tossing to coat. Season with salt and pepper to taste. Add orange sections and lightly toss. Serve immediately.
Prepare rice.
Chill meat in freezer until slightly firm.
Cut meat diagonally across the grain into very thin slices.
Mix 1 tablespoon cornstarch, soy sauce, sherry, sugar and salt; pour over meat and mix well.
Snap off tips of fresh snow pea pods; remove strings from pea pods.
Blanch one minute in boiling water. Rinse in cold water and drain well.
In a large skillet, saute snow peas in butter for 3 minutes.
Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
Add honey, salt and pepper and heat through. Serve immediately.
aste, garlic, and star anise pod. Bring to a gentle simmer
Combine all ingredients, except snow peas, mixing well. Chill.
Trim ends from snow peas. Using a sharp knife, carefully slit one side of each pod.
Spoon crab mixture into a decorating bag fitted with a tip with a large opening.
Pipe crab mixture into each snow pea.
Cover and chill.
Yield: 2 1/2 dozen.
Trim ends from pea pods.
Bring 3 cups water to boil. Carefully lower pea pods into water.
Simmer over medium heat 1 minute.
Drain.
Immediately immerse in cold water.
Drain and refrigerate until chilled.
Chop beef fine.
Combine with rest of ingredients.
Slice slit on one side of pea pod; fill with mixture and arrange in dish with sides touching to keep from falling. Cover and refrigerate 1 hour.
Serve cold.
Makes 60.
eas. Cut each snap pea or snow pea pod diagonally into thirds.
Bring
Bring a large pot of water to boil.
Add shrimp; cook 1 to 2 minutes.
Drain and refresh with cold water.
Chill, peel and devein.
Mix olive oil, vinegar, mustard, ginger, salt, pepper and garlic.
Pour over shrimp; refrigerate for 24 hours.
Blanch snow peas; refresh in cold water.
Split peas and remove strings. Place 2 shrimp in each pea pod; secure with a toothpick.
Mix until soft the brie, milk and Nature's Seasons.
Set aside.
Top and tail the peas and blanch in boiling water for 3 minutes, then rinse in cold water immediately.
Drain and pat dry. With sharp vegetable parer, split snow peas on curved side. Place cheese in a pastry bag and squeeze in pea pod.
Serve chilled.