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Results 21 - 30 of 112 for garden peas
31% calorie reduction from traditional ... pasta, bell pepper, peas, green onions, snap peas ... substitute 4 1/2 packets Equal® sweetener. Equal
In saucepan melt butter; add ... is tender. Add peas, potatoes and 1 cup ... dollop of remaining sour cream. Garnish with parsley. Makes 8 cups.
Combine all ingredients in a 6-quart casserole. Cover and cook 5 to 6 hours at 325°F. After 3 1/2 hours, stir well and continue ...
Heat 2 tablespoons oil in ... until done. Add peas and carrots, stir fry about ... egg, chicken and peas and carrots, mix well. Makes 2 servings.
25. GARDEN SALAD
Drain the corn, beans and peas. Add the celery, onion ... over the vegetables and refrigerate overnight. Will keep for days in the refrigerator.
Combine all in large pot. Bring to a boil; reduce heat & simmer 3 minutes. Season to taste with salt & pepper. Serve with Parmesan cheese ...
Drain and combine corn, pimentos, onion, green beans, and peas. In a saucepan, combine ... vegetables and refrigerate 6-8 hours before serving.
Drain liquid from all vegetables except zucchini and tomatoes. Combine all ingredients in 5-quart soup pot and bring to a boil. Reduce heat ...
Brown 4 to 6 boneless chicken thighs or 2 to 3 boneless chicken breasts with basil, salt, pepper and poultry seasoning. Cut/dice into bite ...
Bring to a boil sugar, vinegar, oil, salt, pepper and green bean juice. Pour liquid over vegetables; marinate in refrigerator 24 hours. ...
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