|Entertaining with Cranks|
|by Daphne Swann|
This is a collection of recipes made famous by the Cranks Restaurants chain. In addition to starters, main courses, puddings and drinks, the book ...
1 - 10 of 36 for dried blackeyed peas
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Pick and wash beans under running water. Put beans in 2 quart pot, cover with water, add salt and boil about 15 minutes. Let stand until cool, drain, ...
Soak peas overnight (1 part ... over low to medium heat until soft, usually around 3 hours or longer. Great served over rice with your favorite cornbread.
Cook peas in boiling water ... ingredients and mix. Add peas to mixture and blend well with a spoon. Refrigerate for 24 hours. Serve with tortilla chips.
Soak dried peas overnight. Drain and ... taste. Refrigerate. Will keep several weeks. Serve with large corn chips or wheat thins. Excellent for New Years Eve.
Serves 4. In ... broth, half the blackeyed peas, hominy and ... if desired. Handle any fresh chile with rubber gloves and don't touch your face or eyes.
Drain and combine vegetables in a large bowl. Season with salt to taste. Mix all ingredients thoroughly, pour over beans and chill before serving. ...
In hot butter ... qt. casserole combine blackeyed peas, whole tomatoes. ... tbsp. brown sugar. Back uncovered 30 minutes or longer. Sprinkle with parsley.
Prepare blackeyed peas ahead by soaking ... mixture, rice and bay leaves to blackeyed peas. Season to taste and allow to simmer for 1/2 hour. Serve when ready.
Combine all ingredients. Pour salad dressing over, mix, marinate at least 2 hours.
Combine all ingredients in saucepan. Simmer 40 minutes or until vegetables are tender and soup is thick. Makes 1 serving.
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