|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
Results 81 - 90 of 112 for canned black eyed peas
Mix dressing and pour over peas, onion and pimento. Chill about 3 hours before serving.
In saucepan, saute ... beef bouillon cubes in the mixture. Drain juice from peas and add the peas to the soup and cheese and simmer until cheese is melted.
Seal in bowl and refrigerate at least 24 hours before eating. Will keep for days in refrigerator.
Combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.
Saute onion in ... brown. Stir in peas, rice and ... Sprinkle cheese over top and bake at 350 degrees for 20 minutes, or until cheese is melted. Serves 6 to 8.
Combine all ingredients except pineapple; pour into a lightly greased, shallow 2 quart baking dish. Top with pineapple slices. Bake uncovered at 375 ...
Cook ground beef, onion, and green pepper over medium heat until beef is browned, stirring to crumble meat (drain). Add remaining ingredients and ...
Add to or make substitutions according to taste. Mix all ingredients together and chill.
Mix all together and chill overnight.
Saute ground beef, onions and garlic until lightly brown. Stir in remaining ingredients except tortillas and cheese. Cut each tortilla into 8 pieces. ...
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