he stock and then the peas, and bring to a boil
0 minutes.
Meanwhile, place peas and onions in a large
n the drained black-eye peas and cook, covered, on full
ently.
Add tuna/chicken, peas, and sherry.
Heat through
dd red pepper strips, and peas to the warmed sauce.
ater to a boil. Add peas, reduce heat to a slow
ough for this recipe.
Preparing the Dumplings and Peas.
Place
5 minutes. Stir in the peas, and continue to simmer until
ny kinds of beans or peas you'd like to. Mix
Cook pasta, adding snap peas last 1 minute.
Drain.
Warm sauce and pork, add water if too thick.
Add to pasta and peas; add tomato and toss.
Sprinkle with cheese.
tir turkey, carrots, turkey gravy, peas, and celery. Reduce heat to
I use this on Thanksgiving and serve around the turkey.
Rinse the black-eyed peas with cold running water and
Cook noodles in boiling water for 20 minutes.
Drain.
Combine noodles, turkey, pimento and peas and carrots in large mixing bowl.
In saucepan, combine soup, milk, water and cheese.
Heat to boiling point, stirring frequently to prevent scorching.
Pour cheese sauce over other ingredients and mix.
Place entire noodle mixture into 9 x 13-inch baking dish.
Bake at 375\u00b0 for 30 minutes.
Makes 8 servings.
Preheat oven to 350 degrees.
Butter a 1-quart ceramic baking dish. Line the bottom of the dish with a layer of peas, and then a layer of stuffing, and then the turkey. Top with the mashed sweet potatoes (or mashed white potatoes.) Cover with aluminum foil and bake 30 minutes or until heated through. Uncover, and place under the broiler for about 3 to 5 minutes (watch carefully) until the top is crispy and golden, if desired.
Serve with leftover gravy and cranberry sauce.
1. Cook your frozen peas 5 minutes in 1 liter
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Follow recipe for Creamy Macaroni and Cheese.
Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
Have cooked black-eyed peas and rice ready.
In 2 quart saucepan melt butter. Stir in spinach and bacon.
Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
Just before serving, stir in Cheddar cheese.
Serve with hot corn bread!
large pot, combine pigeon peas and just enough water to