Swiss Peas Recipes

Steps:

• Cook peas according to package directions, drain.
• In the meantime, melt butter in a saucepan, add onion and cook until tender without browning.
• Add flour and salt, stir to coat.
• Add cream and lemon, cook and stir over medium high heat until thick and bubbly.
• Reduce heat to low, add cheese and stir until melted.
• Add drained peas, stir and serve.

Steps:

• Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.

Steps:

• Cook the peas according to the package directions; drain well and set peas aside.
• Saute the green onions in butter in a medium saucepan over medium heat until tender. Reduce heat to low, and add the flour and salt, stirring well.
• Cook for 1 minute, stirring constantly. Gradually add the whipping cream and lemon rind; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• Add the Swiss cheese; cook, stirring constantly, until the Swiss cheese melts. Stir in the reserved peas and cook until the mixture is thoroughly heated.

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

Steps:

• Thaw frozen peas .Fry up your bacon and Boil your eggs . Chop up your onion and cube your cheese . When all is cool and peas thawed place in bowl . In seperate bowl mix the dressing , then add to your ingredients .

Steps:

• Soak the peas in water for at least 90 minutes, or overnight. Change the water a few times.
• Take the whole onion and nail the bay leaves into it with the whole cloves.
• Add the oil to a soup pot. When hot, add the diced onion and chopped leek and saute until they're soft. Add the chopped carrots, potatoes and celeriac and continue to saute for a few minutes.
• Add water until the vegetables are just covered.
• Rinse the peas an additional time and add to the pot with the vegetables. Add the whole studded onion and the ham bone. Wrap the herbs and tie with kitchen twine, and add it to the pot as well (leaving a little string to pull it out easily).
• Add more water to cover and cook over medium (not hot) heat,slowly, until it boils. Remove the skim as needed as it comes to a boil.
• When boiling, lower heat to a simmer, and cook at least two hours uncovered.
• Remove the tied herb bunch, the whole studded onion and the ham bone.
• Using a stick blender, puree the soup until well blended.
• Taste before salting, as the ham is pretty salty. Top with cracked pepper, and any ham bits that were cut from the removed bone.

Steps:

• Heat a wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Season steak with salt and add to wok. Cook, stirring, until beef is golden brown on both sides, about 2 minutes. Transfer to a medium bowl and set aside.
• Add another tablespoon vegetable oil to the wok and swirl to coat. Add garlic, ginger, scallions, chile sauce, sugar snap peas, and 1 pound thinly sliced Swiss chard stems (remove and tear leaves into 2-inch pieces and reserve). Cook, stirring constantly, until snap peas are bright green and crisp, about 2 to 3 minutes. Transfer to bowl with beef.
• Add another tablespoon oil to wok and swirl to coat. Add half of the Swiss chard leaves and cook, stirring, until wilted, about 1 minute. Transfer to bowl with beef and snap peas. Repeat with remaining tablespoon oil and chard.
• Return everything to wok, heat briefly, and season with salt. Squeeze with lime juice, toss to coat, and serve immediately.