Sweet Creamed Peas Recipes

Steps:

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

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:

• In a large saucepan, combine the flour, sugar and milk. Stir in peas and pepper; bring to a boil. Reduce heat; simmer for 10-12 minutes or until peas are heated through and sauce has thickened.

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:

• In a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.
• Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.
• In a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.

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 saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth.
• Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.

Steps:

• Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

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.

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.

Steps:

• Melt butter over medium high heat, and drain peas.
• Add all remaining ingredients and bring to a boil.
• Reduce heat to medium low and simmer for 10 minutes, or until cream has thickened.
• Stir occasionally.

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:

• In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

Steps:

• Bring the cream to a boil in a saucepan. Lower the heat and simmer until it has reduced slightly, 2 to 4 minutes.
• Melt butter in a small skillet, and saute the shallots over medium low heat until translucent, 2 to 3 minutes.
• Add the shallots and the cheese to the cream and continue cooking until slightly thickened, 2 to 3 minutes.
• Add the basil(or spinach), Tabasco, and peas. Heat through, 2 minutes, and then serve right away. Enjoy!

Steps:

• Boil water in a medium sauce pan, and add peas, allowing to cook about 5 minutes Drain peas, and saute with butter and sugar until peas are good and tender (about 10 minutes).
• In a small mixing bowl, mix cream together with flour until smooth.
• Add to peas along with salt, pepper, nutmeg, and parsley.
• Allow this all to simmer about 5 minutes before serving.