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Black-eyed peas are are actually beans. Likely originating in North Africa and brought to the New World by explorers and slaves, these tasty legumes have long been an important and beloved part of the Southern diet.
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Black-eyed peas add New Year flavor to this version of the three-bean salad that also includes Great Northern beans, garbanzo beans, and chopped artichoke hearts, with a balsamic, herb, and olive oil vinaigrette dressing.
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Get Chicken Potpie Soup Recipe from Food Network
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Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.
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Amazing salad with a creamy sour cream dressing.
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A hearty Low Country stew is transformed into a Southern summer salad. Long grain and wild rice, black-eyed peas, peppers, and fresh crabmeat are tossed in a simple lemon, olive oil, and parsley dressing.
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Get Cuban Rice Recipe from Food Network
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This recipe is by Elaine Sciolino and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a 1-dish meal to master; this chicken and dumpling casserole includes fresh vegetables, precooked chicken, homemade gravy, and biscuits.
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Get Mummy Boome's Traditional Shepherds Pie Recipe from Food Network
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Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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Cooked without oil in a non-stick skillet, this beef and veggie stir fry with broccoli, sugar snap peas, and ginger is server over hot cooked rice.