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The nutritional differences between fresh, canned or frozen peas will be minimal, the experts say. So the answer depends on your personal preferences and how you like to use peas in recipes.
This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture.
Frozen carrots are just as solid an option and may contain less sodium than canned depending on the brand, but when you factor in cost and shelf-life, canned is the way to go.
This tart looks and tastes super impressive, but uses quite a few shortcut ingredients to make life easier: frozen puff pastry, frozen peas, and herbed goat cheese. Get Ree's Spring Pea Tart recipe .
The dish is characterized by pinto beans stewed with onion, garlic, and bacon. Cowboy beans (also known as chuckwagon beans) is a bean dish popular in the southwestern United States. The dish consists of pinto beans [1] and ground beef in a sweet and tangy sauce. Other types of meat can be used. [2]
This chili tasted better than it looked. The macaroni offered a surprisingly nice texture. Unlike some of the other options, which had a bean-forward flavor, the soft pasta made for a lighter bite ...
Economy-size bags of frozen peas are the station wagons of the frozen vegetable aisle: They're dependable and efficient, ...
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then ...