WHEAT YEAST ROLLS
These rolls are light and have a delicate flavor. They're inexpensive and delicious!-Peggy Starkweather, Gardiner, Montana
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and whole wheat flour. Beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover; let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden. Cool on wire racks.
Nutrition Facts : Calories 175 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 195mg sodium, Carbohydrate 26g carbohydrate, Fiber 4g protein.
BLACK-EYED PEAS WITH SPINACH
Provided by Moira Hodgson
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
- Wash the spinach and remove stems. Shred leaves and drain well.
- Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 2 grams
THE BLACK- EYED PEAS BAKED SQUASH
This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas This one was from a newspaper clipping Nanny had saved- Black Eyed Pea is a restuarant in the South.
Provided by staceyelee
Categories Vegetable
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash and onion in pieces, boil together, then reduce heat until tender.
- Drain & mash squash some.
- Combine squash,onion, eggs, bread bits, butter,sugar, salt .
- Put into a 3 quart dish that has been oiled.
- Bake at 350 until lightly browned.
- Sometimes I toss in some velveeta - when the kids were small they liked it with the cheese.
Nutrition Facts : Calories 191.3, Fat 11.3, SaturatedFat 6.3, Cholesterol 66.7, Sodium 196.8, Carbohydrate 20.2, Fiber 3.2, Sugar 9.6, Protein 4.9
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- Grease a 12x18x1-inch baking sheet with softened butter and set aside. Turn dough out onto a lightly floured surface and knead a few more times. Form into a rough rectangle and cut into 24 approximately equal pieces (if one piece is significantly larger than another piece, pinch a bit off the larger piece to add to the smaller piece). Roll each piece of dough into a ball and arrange on prepared baking sheet in four rows of six rolls.
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4.6/5 (13)Category BreadCuisine AmericanTotal Time 4 hrs 33 mins
- In a large mixing bowl whisk together the whole wheat flour, potato flour, salt, and instant yeast (see note if using active dry yeast). Add the coconut oil and rub into the flour with your hands until you have a sandy texture, some small clumps are okay. Add the warm non-dairy milk and maple syrup and mix with a wooden spoon until combined.
- If kneading by hand: Turn the dough onto a lightly floured counter and knead for 3 minutes. Add a dusting of flour as needed to prevent the dough from sticking too much to the counter or your hands. Let the dough rest for 5 minutes. Then, knead an additional 4 minutes until you have a tacky but smooth dough (note: whole wheat dough does not get as smooth as your white flour doughs).
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9 BEST BLACK-EYED PEA RECIPES FROM OUR TEST KITCHEN
From bhg.com
- Black-Eyed Peas. This flavorful recipe uses two bags of dried black-eyed peas and two pounds of smoked pork hocks to serve a crowd (or your hungry family with the possibility of delicious leftovers).
- Black-Eyed Pea & Quinoa Salad. Hands down, one of our best black-eyed peas recipe for summer months, this side dish is practically exploding with fresh flavors.
- Black-Eyed Pea Succotash. Black-eyed peas are commonly considered a staple of southern cuisine and the addition of okra here makes this colorful bowl feel even more like a southern black-eyed peas recipe when you're craving those flavors.
- Three-Bean White Chili. Black-eyed peas recipes are most popular around New Year's and Mardi Gras holidays. As those occasions are in the cold winter months, we love this cozy chili as a celebratory recipe that also feels seasonal.
- Vegetarian Hoppin' John. A typical hoppin' John recipe includes some form of pork, but you won't miss the meat in our vegan black-eyed peas recipe thanks to lots of colorful veggies, smoky chipotle pepper, and fresh parsley.
- Barbecued Pork Tenderloin Salad. With pork tenderloin and bacon, this canned black-eyed peas recipe enjoys double the pork flavors. A generously-seasoned pork loin is grilled 30 to 35 minutes while you whip up the salad base.
- Easy Taco Soup. For an easy black-eyed peas recipe, count on canned black-eyed peas and your slow cooker. You'll find four different kinds of beans in the fiber-filled (11 grams!)
- Southern Cobb Salad. Save yourself some prep time by using purchased hard-boiled eggs for this black-eyed pea salad recipe. The egg halves get filled with a homemade pimiento cheese dressing (and egg yolks) so no one will be able to tell you took a shortcut.
- Refried Black-Eyed Peas. With bacon (and some of its drippings), chile de arbol, cumin, and chili powder you'll be hard-pressed to find a refried bean recipe more packed with flavor.
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