|Making the Most of Your Slow Cooker|
|by Catherine Atkinson|
Includes nutritional notes on the fat, carbohydrate, salt and calorie count for each recipe to help you plan your meals with diet and health in mind.
Results 1 - 10 of 12 for springtime peas
Result Page: 1
Shell peas. Cover bottom ... Sprinkle on sugar and seasonings; add butter. Cover tightly and cook over low heat 10 to 15 minutes or until peas are done.
Heat broth and Sherry in small saucepan over moderate heat. At serving time, pour broth over julienne cut vegetables in a soup bowl. Makes 2 ...
In small bowl, combine all ingredients except lettuce and cherry tomatoes. Toss lightly. Serve on lettuce. Garnish with cherry tomatoes. Serves 2.
Rinse peas in hot water ... sour cream. Mix dressing, mustard and garlic together. Pour over salad mixture. Toss carefully. Chill. Sprinkle paprika on top.
1. For vegetables and sauce: Cook peas in a medium ... up to 2 hours ahead. Cover and keep at room temperature. Serves 4 as main course or 6 as appetizer.
Pour water into 3 quart microwave casserole. Cover tightly and microwave to boiling on full power 6 1/2 to 7 1/2 minutes. Stir in remaining ...
In large saucepan ... 2 minutes. Add pea pods, carrots, asparagus ... Eye appealing, light and flavorful. Especially good when asparagus are at their peak.
Combine all ingredients and let set at least 8 hours. Any crunchy vegetable can be used. Equal can be substituted for sugar (2 packages instead of ...
For dressings, combine ... vigorously. Add chick peas to dressing. Chill ... tomatoes and onion. Serve in individual salad bowls, arrange egg quarters on top.
Drain pineapple, reserving 2 tablespoons for dressing. Wash asparagus and cut into bite size pieces. Combine all salad ingredients. Dressing: Combine ...
Result Page: 1
top of page