Scalloped Onions And Peas Recipes

SCALLOPED ONIONS AND PEAS

Steps:

• In a saucepan over medium heat, melt the butter. Stir in flour, mustard and salt; cook and stir until bubbly. Stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 minutes. Gently stir in onions, peas and almonds. Pour into an ungreased 2-qt. baking dish. Sprinkle with Parmesan and paprika. Cover and bake at 350° for 30 minutes.

CREAMY SCALLOPED POTATOES WITH HAM AND PEAS

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, place both packages of potatoes and sauce mix (from scalloped potatoes boxes), the ham and frozen peas; pour boiling water and whipping cream over mixture, and stir. Stir in 1 tablespoon of the chives. Pour mixture into baking dish; spread evenly.
• Sprinkle cheese over potato mixture. Bake 33 to 35 minutes or until top is golden brown and potatoes are tender. Let stand 5 minutes (sauce will thicken as it stands). Top with remaining 1 tablespoon chives.

POTATOES, PEAS & PEARL ONIONS

Steps:

• Place potatoes and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 8-10 minutes or until potatoes are tender; drain and set aside. , Meanwhile, in a large skillet, saute pearl onions in butter for 2 minutes. Add the cream, broth, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onions are tender. Stir in the peas, green onions and reserved potatoes; heat through.

PEAS AND PEARL ONIONS

Steps:

• Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
• Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

CREAMED PEAS AND ONIONS

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.

CREAMED ONIONS AND PEAS

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.

SCALLOPED ONIONS, LEEKS, AND SHALLOTS

Steps:

• In a heavy kettle cook the onions, the leeks, and the shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally, for 10 minutes, reduce the heat to moderately low, and cook the vegetables, stirring occasionally, for 10 to 20 minutes more, or until they are soft. Remove the lid and cook the mixture over moderate heat, stirring, for 3 to 5 minutes more, or until the excess liquid is evaporated. The onion mixture may be made 2 days in advance and kept covered and chilled.
• Preheat the oven to 375°F. Transfer the onion mixture to a 2-quart shallow baking dish and stir in the cream. In a small bowl toss together the bread crumbs and the Cheddar, sprinkle the mixture evenly onto the onion mixture, and dust it with the paprika. Bake the onion mixture in the middle of the oven for 20 to 30 minutes, or until the cheese is melted and the mixture is bubbly.

SCALLOPED ONIONS

Steps:

• Boil the onions for about 10-15 minutes; drain.
• In a 2 qt casserole, layer half the onions, half the crushed saltines, salt and pepper to taste, and half the butter, cut into chunks and dotted over the top.
• Repeat the layers.
• Cover with milk, just enough that it comes to the top layer of onions but not over the top of them.
• Bake uncovered at 350 degrees for about 20 minutes until browned.

SCALLOPED ONIONS AND PEAS

Steps:

• In a saucepan over medium heat, melt the butter.
• Stir in flour, mustard and salt, cook and stir until bubbly.
• Stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 minutes.
• Gently stir in onions, peas and almonds.
• Pour into a ungreased 2-quart baking dish.
• Sprinkle with Parmesan and paprika.
• Cover and bake at 350 for 30 minutes.

PAN STEW OF SCALLOPS, PEAS, AND PEARL ONIONS

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes.
• While the pasta water comes to a boil, begin cooking the pan stew. Heat the olive oil in a large sauté pan over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until light brown, about 3 minutes. Remove to a plate and reserve. Add the scallops, and cook without moving them until they brown on one side, about 1 minute. Turn and cook just until cooked through, about 1 1/2 minutes longer. (The timing will vary according to the size of the scallops. Bay scallops require only seconds.) Remove the scallops to a plate.
• Add the garlic to the pan and sauté briefly until light brown. Add the wine and bring to a boil, while stirring and scraping all over the bottom of the pan to loosen any browned bits. Add the stock, return to a boil, season with salt and pepper, and add the reserved onions. Simmer gently until the onions are tender, about 10 minutes. Add the peas and continue to cook until just tender, about 3 minutes.
• Return the scallops to the pan with the basil, lemon zest, parsley, and the butter, if using. Cook just until the scallops are warm.
• When the pasta is cooked, drain well and add to the saute pan with the pea mixture. Taste for seasoning and serve immediately.