Search Results (1,390 found)
cooking.nytimes.com
Traditional garlic soup might include pasta, potatoes or toasted bread I decided I wanted more protein and less refined grain for this last-minute dinner, so I used some leftover quinoa that I had in the refrigerator.
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Get Barley Salad With Ham and Black-Eyed Peas Recipe from Food Network
cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
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Black-eyed peas are a surprise ingredient in this skillet supper with Italian flavors of sausage, tomatoes, and whole-wheat spaghetti cooked together and topped with Parmesan cheese.
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Yellow and green split peas are cooked with chicken broth, onion and carrot and pureed in this thick potage.
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Tuna, canned peas, a little mayonnaise, and a couple of seasonings are all you need to make this super-easy salad.
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Very quick, easy and tasty. All you need is a can opener and a food processor.
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Cubed beef, carrots, potatoes, and peas are combined with a homemade gravy and baked in between pie crusts.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious summer salad made with your favorite berries.
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Get Harbor Restaurant and Bar's Jamaican Rice and Peas (Red Beans and Rice) Recipe from Food Network