25056 peas pine con pignoli Recipes

chicken broth (low sodium ), onion, sliced, sugar, frozen peas, olive oil, pine nuts, dried rosemary (or italian seasoning ), salt, black pepper

almond paste (not marzipan), coarsely crumbled, confectioners sugar, salt, egg whites, mild honey, pine nuts (pignoli ; 4 1/2 oz)

sesame oil, snow peas, trimmed, green onions, cut in 1-inch pieces (scallions), pine nuts (pignoli), sesame seeds, toasted, salt, pepper

active dry yeast, warm water (110 degrees f/45 degrees cup), bread flour, wheat germ, rolled oats, brown sugar, egg, butter, softened, salt, dried cranberries, pine nuts/pignoli

olive oil, smoked bacon, diced, onion, diced, garlic cloves, minced, pigeon peas (gandules), goya sazon goya with coriander and annatto, tomato sauce, water, grain brown rice

vegetable oil, butter, sofrito sauce (found in the ethnic aisle), stuffed olives, salt, pigeon peas, fresh or canned, grain rice, water

olive oil, sofrito sauce, chopped ham (or cooked pork pieces), rice, water, goya sazon seasoning found in latin markets, pigeon peas (drained and rinsed )

extra-virgin olive oil , 2 turns of the pan, onion, chopped, potato, peeled and chopped, zucchini, chopped, salt and pepper, garbanzo beans (ceci or chick peas), white beans , cannellini, drained, chicken stock , available in paper containers on soup aisle, egg noodles for soup, any brand, frozen chopped green beans, panini, crusty rolls or 8 slices crusty bread, robiola or ricotta cheese, arugula leaves, loosely packed, prosciutto di parma, basil leaves , packed, garlic, pine nuts (pignoli), grated parmigiano-reggiano, extra-virgin olive oil

pine nuts (pignoli), clarified butter, heavy whipping cream, butter, ground nutmeg, salt, fresh ground white pepper, angel hair pasta

egg whites, almond paste, sugar, granulated sugar, flour, salt, pine nuts (pignoli)

orzo pasta or 8 oz other small shell pasta (such as mini shells), extra virgin olive oil, pine nuts (pignoli), dried basil, salt and pepper

unbleached white flour, anise seed , gently crushed, salt, baking soda, canola oil, vanilla, whole-wheat flour, pine nuts (pignoli), maple syrup

olive oil, pine nuts (pignoli), penne pasta, garlic cloves, slivered, red swiss chard, stems cut in 1 in . pieces, leaves stacked and cut crosswise in ribbons (or a mix of white, yellow, and red stemmed chards), chicken broth, salt, sun-dried tomato packed in oil, drained , cut in narrow strips, balsamic vinegar, shredded parmesan cheese

unsalted butter, chopped shallots (3 to 4 shallots), chicken stock, preferably homemade, kosher salt, freshly ground black pepper, couscous, toasted pine nuts (pignolis), dried currants, chopped fresh flat-leaf parsley

water, grain rice, pigeon peas , gandules, sazon goya, recaito, adobo seasoning, tomato paste, chicken bouillon granule, chopped olive (optional)

butter, onion, finely chopped, garlic cloves, pressed, velveeta cheese, cubed, jalapeno peppers, chopped fine, black-eyed peas, drained, serve with tortilla chips or fritos corn chips

extra-virgin olive oil, onion, finely chopped, carrot, finely chopped, garlic, finely chopped, rib celery, finely chopped, quails , glove-boned (bones removed, entire body intact), salt and pepper, dry white wine, tomato puree, fresh peas, shelled

canola oil or vegetable oil, skinless boneless chicken breast halves, lemon-pepper fettuccine or regular fettuccine, snow peas (about 5 oz), cut into matchstick-size strips, pine nuts, toasted, chopped fresh italian parsley, fresh lemon juice, dijon mustard