|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
71 - 80 of 102 for shell peas
Combine all ingredients in a 2 quart casserole dish, mixing well. Cover with heavy duty plastic wrap. Microwave on HIGH for 4 minutes; stir well. ...
In a small ... with water chestnuts, pea pods, and cook ... constantly, until bubbling. Garnish with toasted almonds. Serve immediately with hot rice. Serves 4.
Wash and dry ... garlic, ginger and peas. Make a ... water. Add to shrimp mixture gradually. Cook, stirring until thick. Serve on fluffy rice. Serves 6.
1. Cream butter, ... lemon peel together. Add chopped mint. 2. Combine butter mixture with peas and cook over high heat for 10 minutes. 3. Serve immediately.
Try to cut ... size as the peas. I get ... from Publix and shell them while watching ... peas and herbs. Remove from heat when vegetables are tender-crisp.
Cook peas and drain. In ... mayonnaise, salt, Tabasco and pepper. Add to pea mixture; toss to combine, cover and refrigerate several hours or overnight. Stir well.
Mix all ingredients together and chill.
Carefully fill each shell using about 1/4 ... parsley. Sprinkle with paprika. Also I have put a thin ring slice of green pepper around salad filled shell.
Cut bacon to bite size pieces. Fry to tender 3 tablespoons of bacon drippings. Don't fry bacon hard. Add onions and saute until translucent. Add ...
Cook potatoes in ... drain well. Cook peas in boiling salted ... warm. Combine potatoes and peas in serving dish. Pour cream cheese sauce over vegetables.
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