Creamed Peas On Toast Recipes

Steps:

• On stove in small pot melt butter and add flour slowly to thicken it.
• When it is almost like a paste add the milk and stir.
• Continue stirring on low heat until the mixture thickens.
• Add the drained can of peas and stir for a few more minutes.
• Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste.
• Use a knife and fork to slice and eat your meal and enjoy.

Steps:

• Melt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute.
• Add the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes.

Steps:

• Melt butter in a large saucepan or pot.
• When butter is almost melted, add the flour and stir it until a paste forms. DON'T LET IT BURN!
• Add the 2 cups of milk and stir constantly on high heat until it thickens. Do not stop stirring or the bottom will burn.
• When it is quite thick, add a little more milk to thin it. Then continue stirring until it has thickened again.
• Repeat this step as needed until there is as much white sauce as you think you need. We usually have quite a lot.
• Salt, Pepper and/or parmesan cheese can be added at this point, if desired.
• When all milk has been added, and sauce has thickened again, add the drained peas. Stir.
• Serve on warm, buttered toast, with more grated parmesan on top. Mmmm.

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Steps:

• Thaw frozen peas in a collendar.
• Melt the margarine in a saucepan.
• Add the flour and blend.
• Add the milk, stirring constantly to prevent clumping and stir until creamy.
• Add the tuna, peas, salt and pepper and warm through.
• As the tuna is warming, toast bread.
• After toasted, cut in triangles and spoon tuna mixture over the toast.

Steps:

• Melt butter in saucepan over low heat.
• Blend in salt,pepper.
• Cook over low heat,stirring until mixture is smooth and bubby.
• Remove from heat and add saved liquid, mixing in cornstarch.
• Heat to boiling stirring constantly, lower heat and add peas.
• Stir and heat though.

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Steps:

• Melt butter over medium-low heat; blend in flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly.
• Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble.
• Add drained tuna and cooked peas.

Steps:

• Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.

Steps:

• Combine the soups in a skillet with milk and stir until you have the right consistency of a gravy while heating up. You do need to stir this while its heating up, just like a gravy. You might need a little more milk.
• Stir in the drained peas and tuna.
• Add the spices to your tastes and shake in a few shakes of hot sauce.
• Serve over pieces of toast.

Steps:

• In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
• In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

Steps:

• Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

Steps:

• Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
• Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Steps:

• Brown ground beef in a medium sized skillet. Drain off fat.
• In a medium sized sauce pan or pot melt the stick of butter. Add the flour and cook over medium/medium-low heat to make a thick paste or rue. Keep stirring till it is a smooth consistency. Takes just a few minutes or so.
• Add the milk and stir till thickens to the consistency of cooked pudding. When this mixture cools down it thickens even more, so don't overcook or it will be too thick!
• Add in the ground beef and stir till incorporated well.
• Toast your bread. Serve with ground beef mixture on top of the toast. Salt and pepper to taste.

Steps:

• In a large skillet over medium-low heat, melt butter.
• Cook the butter stirring with a wooden spoon until golden brown.
• Add in sliced mushroom; cook until all the moisture is released.
• Add in onions and garlic; cook stirring for about 3 minutes.
• Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened.
• Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas.
• Reduce the heat to low and cook stirring until heated through and thickened.
• Add in cheddar cheese and stir until melted.
• Simmer for about 20 minutes over low heat stirring often.
• Season with seasoned salt or white salt and black pepper.
• If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce.
• Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.

Steps:

• Melt butter in a large sauce pan.
• Whisk in flour and allow to cook for 1 minute.
• Slowly add milk, whisking the whole time to prevent lumps.
• Add salt and pepper.
• Allow to cook until sauce starts to thicken.
• Add peas, stir and cook until peas are heated through about 5-7 minutes.
• Can be served alone or over toast.