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This is a refreshing chilled pasta salad. I've had pasta salads in the past made with bottled Italian dressing, this variation uses a freshly prepared dressing...
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Perfect for spring-looking for something fresh & light, delicious & a little different? This it it! This dish is a great way to incorporate all the fresh...
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A lemony pilaf is a perfect showcase for this delicate grain. For an even more flavorful pilaf, use vegetable stock in place of the water.
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Get Yellow Ears and Black Eyes Succotash Recipe from Food Network
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Get Slow-Cooker Split Pea Soup Recipe from Food Network
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This dish is great to take to parties, it's fast to make and easy to. Using quality peas make this receipe a success every time, use the Lesueur peas because...
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Diced red and yellow bell peppers, jalapeno chiles, onion, garlic, and parsley are tossed with black-eyed peas and crumbled bacon in a colorful salad seasoned with a tangy balsamic and red wine vinegar, cumin, and olive oil dressing.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peas, onion, bacon, marjoram
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Split peas are simmered with pork belly in a white wine and vegetable broth for a flavorful and warm soup for a cold evening.
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If using fresh peas, blanch them in boiling water for one to two minutes, then drain well and pat dry before adding to the batter. Thawed frozen peas can be added without additional cooking.
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Chicken and an abundance of vegetables are tossed with noodles and teriyaki sauce in this tasty fare.