Potatoes And Peas Deluxe Recipes

NEW POTATOES AND PEAS

Steps:

• Peel the potatoes and place in a pot, fill to the top with water. You can choose to keep the skin on the potatoes instead of peeling them. Salt to taste. Bring to a boil and cook until the potatoes are cooked through and tender in the center, about 15 minutes. Drain the potatoes.
• Meanwhile, in a large skillet, melt the butter and add the chopped onion. Season with salt and ground black pepper to taste. Cook for about 5 minutes, just until the onion are translucent and tender.
• Add the frozen peas, cooking in the skillet for 1-2 minutes, just until the peas heat through.
• Add the dill and green onions, along with the cooked and drained potatoes. Mix gently to combine. Serve immediately.

CREAMED PEAS AND NEW POTATOES

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

CREAMED GARDEN POTATOES AND PEAS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.

CREAMY POTATOES 'N' PEAS

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook peas according to package directions., Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add dill. , Drain potatoes and peas; place in a serving bowl. Top with sauce; stir to coat.

POTATOES 'N PEAS

Steps:

• In a large skillet, combine bacon, olive oil and potato.
• Cook over medium heat until potatoes and bacon begin to brown.
• Cover and continue to cook 5 minutes or until potatoes are tender.
• Stir in peas.
• Cover and cook an additional 5 minutes.
• Season with salt and pepper.

NEW POTATOES & PEAS

Steps:

• Add potatoes to a pot of salted boiling water and cook for about 8 minutes. In the last 3 minutes of cooking, add in frozen peas. Drain and set aside.
• Using the same pan, melt butter, add in diced onion, and cook for about 4 minutes.
• Sprinkle in flour and stir. Slowly add in milk, whisking as you go. The mixture will begin to thicken. Salt and pepper to taste.
• Stir in drained vegetables.
• Garnish with fresh chives when serving.

MASHED POTATOES AND SAUTEED ONIONS WITH PEAS

Steps:

• Scrub potatoes -- do not peel -- and cover with water in pot. Cover pot, and bring to a boil, 10 to 20 minutes, depending on size.
• Meanwhile, chop onion. Heat a small nonstick saute pan until very hot; reduce heat to medium-high, and add oil. Saute onion until golden.
• Mince garlic, and add to onion.
• A minute before potatoes are cooked, add peas, and finish cooking. Drain potatoes, remove them from peas and mash them. Stir in onion mixture and buttermilk. Add peas,if desired. Season with salt and pepper.

POTATOES AND PEAS DELUXE

Steps:

• In a medium saucepan, cook potatoes in boiling salted water until tender. Drain well and cut into cubes (you will need about 4 cups) set aside.Meanwhile, cook pea pods according to package directions drain and set aside to keep warm.In a 3-quart saucepan, combine milk, white sauce mix, mushrooms, dried onion and pepper. Stirring constantly, bring to a boil reduce heat to low. Add potatoes, pea pods and pimiento and cook until heated through, stirring occasionally.

MASHED POTATOES AND PEAS

Steps:

• Peel and cut the potatoes crosswise into 1 1/2-inch-thick slices. Place the slices in a medium saucepan, and cover with cold water. Bring to a boil over medium heat; add 1 tablespoon salt. Reduce to a low simmer, and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Transfer to a colander; let drain.
• Meanwhile, melt 1 tablespoon butter in a small sauté pan over medium-low heat. Add the peas, and cook until they are tender and bright green, 4 to 5 minutes. Transfer to the jar of a blender, and add the milk; blend until the mixture is smooth and combined.
• While still hot, pass the potatoes through a ricer or food mill into a large heatproof bowl. Stir with a wooden spoon until they are smooth, about 1 minute. Using a whisk, incorporate the remaining 4 tablespoons butter. Whisking constantly, add the pureed pea mixture, and season with salt and pepper. Serve immediately, or keep warm over a pan of simmering water.

PEAS SUPREME

Steps:

• Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
• Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
• Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.

POTATOES AND PEAS IN CREAM

Steps:

• In large pan, bring 8 cups water to a boil.
• Drop in potatoes.
• Reduce heat to low.
• Cook till potatoes are tender, about 8 minutes.
• Drain and cool slightly (enough to handle).
• Cut potatoes in rounds.
• Put back in pan.
• Add onions, milk, cream,and spices.
• Boil 5 minutes.
• Add peas.
• Stir well.
• Sprinkle with parsley.