Decadent Peas With Baby Onions And Cream Recipes

Steps:

• Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
• Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
• Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.

Steps:

• In a large skillet over low heat, stir together the butter and flour. Cook until flour is evenly coated.
• Over medium heat, stir in approximately 1/2 cup of milk at a time until thick.
• Add the peas and onions and cook until hot. Season with salt and pepper.

Steps:

• Peel the onions, and halve them if necessary. (If quite large).
• Melt the butter in a heavy frying pan, and fry the onions for 5 - 6 minutes over a moderate heat, until they begin to be flecked with brown.
• Add the peas, and stirfry for a few minutes.
• Add 1/4 cup water, and bring to the boil.
• Partially cover, and simmer for about 10 minutes, until both the peas and the onions are tender.
• (Frozen peas will cook more quickly).
• There should be a thin layer of water on the base of the pan, add a little more water if necessary, or if there is too much liquid, remove the lid, and increase the heat until the liquid is reduced.
• Using a small whisk, blend the cream with the flour.
• Remove the pan from the heat, and stir in the combined cream and flour, parsley, and seasoning to taste.
• Cook over a gentle heat for about 3 - 4 minutes, until the sauce is thick.
• Taste and adjust the seasoning, add the lemon juice to sharpen, if liked.

Steps:

• In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
• Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.