81 - 90 of 112 for canned black eyed peas

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Mix all together and chill overnight.

Cook ground beef, onion, and green pepper over medium heat until beef is browned, stirring to crumble meat (drain). Add remaining ingredients and ...

Combine all ingredients except pineapple; pour into a lightly greased, shallow 2 quart baking dish. Top with pineapple slices. Bake uncovered at 375 ...

Add to or make substitutions according to taste. Mix all ingredients together and chill.

Combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

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.

Mix dressing and pour over peas, onion and pimento. Chill about 3 hours before serving.

Saute ground beef, onions and garlic until lightly brown. Stir in remaining ingredients except tortillas and cheese. Cut each tortilla into 8 pieces. ...

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.

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