45997 crescents pea free Recipes

peas (drained ), mushroom soup, ritz crackers (crushed ), butter

peas, chavrie fresh goat cheese , pyramid, chopped tarragon

diced new potatoes, drained, olive oil, chopped green chilies, garlic clove, minced, frozen peas, thawed, lemon juice, curry powder, pepper, tubes (8 oz each) refrigerated reduced-fat crescent rolls, reduced-fat plain yogurt, minced fresh cilantro, garlic clove, minced, ground cumin, pepper

refrigerated reduced-fat crescent rolls, ground chuck or 1 lb ground turkey, taco seasoning, shredded low-fat cheddar cheese, head lettuce, tomato, green peppers or 1 red pepper, fat free sour cream, taco sauce

fresh picked early spring peas (or 3 cups frozen sweet peas thawed quickly in warm water) do not use canned peas, hard boiled eggs (you can sub only the egg whites for low fat), diced onion, cheddar cheese diced to about the same size as the peas (using shredded cheese will make the cheese soggy if the salad is not eaten just after making it), tblsps. mayo (you can sub light or fat free), salt, pepper

canola oil, divided, boneless skinless chicken thighs, cut into bite size pieces, low-fat smoked sausage, cut into 1/2 inch thick rounds, onions, chopped, green bell pepper, chopped, celery, chopped, fresh garlic, minced, fresh thyme, chopped, ground red pepper, all-purpose flour, fat-free low-sodium chicken broth, no-salt-added whole tomatoes, dice, undrained, fresh okra, sliced (1-inch), bay leaves, fresh flat leaf parsley, chopped, shrimp, peeled and deveined, grain rice, cooked and hot

peas ( frozen are fine ), vegetable stock or water, toasted pine nuts, fresh grated parmesan cheese, minced garlic, fresh chopped mint or to taste (i prefer cilantro ), extra virgin olive oil, salt and pepper to taste

peas, drained, shredded cheese, hard boiled eggs, peeled and diced, onion, chopped or shredded, dressing, salad dressing (mayonnaise or whatever), sugar, milk

peas drained and chilled, stalks celery diced, gherkins diced, green onions chopped, chunks of veelveeta cheese

peas, rashers of streaky bacon ) or, italian salami, onion finely chopped, french style mayo, salt and pepper to taste, method, crisp the bacon in a non stick pan, cool and crush., open peas and place in salad dish, put in the onion, spoon thru the mayo, enjoy

peas, cream of mushroom soup, cubed velveta cheese, crushed saltine crackers

peas, cream of mushroom soup, cubed velveta cheese, crushed saltine crackers

pea soup uncooked, water for soaking, broth of your choice, non-hydrogenated margarine nuvel, whole onion, chopped, whole celery cut diagonally, whole carrot into small pieces, bay leaf, ground savory, ham into small cubes

free-form tart shell (recipe to follow), pastry cream (recipe to follow), fruit (see chef s note), glaze (recipe to follow) or confectioner s sugar for dusting, toasted sliced almonds or chopped pistachios, all-purpose , bleached flour (about 5 1/2 oz), sugar, salt, baking powder, cold, unsalted butter, cubed, egg, water, sugar, all-purpose bleached flour, salt, milk, egg, egg yolk, vanilla extract, soft unsalted butter, orange liqueur or kirsch, optional, apple jelly or apricot preserves, water or liqueur

free-range chicken or fryer, 3 1/2 to 4 lb, cut into 8 pieces, rinsed and patted dry, salt, freshly ground black pepper, unsalted butter, cut into small pieces, vegetable oil, garlic, unpeeled, good-quality white wine vinegar, tomatoes, peeled, seeded and chopped , about 1 cup, chicken stock, creme fraiche or heavy cream, chopped parsley, garnish

crescent rolls, fat free cream cheese, egg yolk (keep egg white for later), vanilla, sugar, cinnamon

crescent rolls (3 cans of 9 , pillsbury is fine for this), plum preserves (or you can use raspberry or your favorite jam), granny smith apple, diced very fine, pear, diced very fine, pecans, chopped fine (half for the filling and half for a garnish), cream cheese (1 container of soft spreadable ), raisins (optional, and fine chopped ), lemon juice, honey (warmed up ), powdered sugar, lemon juice (just enough to moisten the sugar for a glaze)