41 - 50 of 112 for canned black-eyed peas

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Cook 1/2 pound hot sausage and remove from skillet. Saute: Cook over low heat for 45 minutes, stirring occasionally. Remove bay leaf and serve over ...

Cook bacon, reserve drippings. Crumble bacon and set aside. Saute onion, green pepper and celery in drippings until tender. Stir in remaining ...

Put cream cheese, peas, onion, garlic, ... 9 inch round cake pan. Cover and chill until firm. Unmold and sprinkle with parsley. Serve as cold vegetable.

Drain and wash peas. Mix with onions and green pepper. Mix in remaining ingredients. Let stand, covered, in the refrigerator for 24 hours.

Add to taste (amounts suggested) : 1 tbsp. minced garlic 1/2 tsp. chili powder 1/2 tsp. Lawry's seasoned salt

Saute the bell pepper, onion and the celery. Then put the sauteed ingredients, along with remaining ingredients, in a pot and cook for 30 minutes. ...

Drain peas and mix all together. Store in refrigerator from 2 days to 2 weeks. Remove garlic after one day. Red kidney beans do the same.

In large skillet, ... browned. Drain. Add peas, tomatoes, tomato ... bubbly. Stir in the corn and cook 5 minutes longer or until heated through. Serves 6.

Combine all ingredients; stir well. Refrigerate in a covered 1 quart jar at least two days; may be stored up to 2 weeks. Remove garlic after 24 ...

Mix above ingredients well. Melt in microwave or pot.

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