Toss in the peas and cook for 1 minute. Add the parmesan cheese, gorgonzola cheese, and sugar. Mix well and serve. Makes 6-8 servings.

Carefully add the rice to the dish, along with the oil, pepper, garlic, celery salt, ham and hot stock. Stir together, place the lid on the pan and put in the oven for 17 minutes.

Add ham and shallots and cook, stirring often, until shallots are softened, about 6 minutes. Add peas and 3/4 cup water. Bring to a simmer over medium-high.

These recipes using peas turn a freezer staple into simple, satisfying dishes. One of the best ingredients for dinner tonight ...

2 tablespoons butter 1 onion, chopped 2 1/2 cups canned crushed tomatoes (from one 28-ounce can) 1 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1/2 cup heavy cream 1 pound cheese ...

1. In a bowl or a jar with a sealing lid, combine lemon juice, pepper, olive oil, half the cheese, and a pinch of salt. Cover and shake well; set aside. 2. Bring about 4 quarts water to a boil on ...

4 oz ham, cut into 1/4-inch dice 3 cups peas, fresh or frozen 3 Tbsp unsalted butter, (1/2 stick), cut into 4-6 pieces 1/4 cup fresh mint, coarsely chopped (plus sprigs for garnish) 2 Tbsp fresh ...

Ham Drippings— After cooking, collect the drippings to make a ham broth for soups or gravy. I made a batch of ham gravy using the drippings from this recipe, and it was fantastic.

When brush you brush a pepper jelly glaze on a ham, you get all of the tastes—sweet, salty, sour, kinda bitter and smoky, and umami. It’s all there. Depending on just how spicy your jelly is ...

Add drained peas, salt, pepper, crushed red pepper, the 12 cups of water, bay leaves and thyme. Partially cover the lid and simmer until the split peas are done, about 11/2 to 2 hours.

From "Heart of the Artichoke and Other Kitchen Journeys" by David Tanis (Artisan, $35) 10-12 servings 2 pounds dried black-eyed peas 4 smoked ham hocks, about 4 pounds ½ pound slab bacon, cut ...

Peas have a special place in French culture and cuisine. One of the earliest cultivated food crops, they achieved a special status at Versailles in Louis XIV’s court, where peas were considered ...