PRETTY STUFFED SPRING PEAS
These stuffed peas are the perfect way to welcome spring and sail right through summer. I serve them on a platter surrounded by juicy strawberries. -Phyllis Cooper, Yarmouth Port, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight., Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry. , Gently split peas open; pipe about 1 teaspoonful of filling into each pod.
Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CREAMY SPRING PEAS WITH PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
- Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
- Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
- Photograph courtesy Anna Williams
Nutrition Facts : Calories 216, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 43 milligrams, Sodium 595 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams
PRETTY STUFFED SPRING PEAS
These stuffed peas are the perfect way to welcome spring and sail right through summer. I serve them on a platter surrounded by juicy strawberries. -Phyllis Cooper, Yarmouth Port, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight., Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry. , Gently split peas open; pipe about 1 teaspoonful of filling into each pod.
Nutrition Facts : Calories 23 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
PRETTY STUFFED SPRING PEAS
Submitted to Taste of Home magazine April/May 2010 by Phyllis Cooper of yarmouth Port, MA. These sound like a yummy snack! Prep time doesn't include the overnight refrigeration.
Provided by Shelby Jo
Categories Vegetable
Time 30m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight.
- Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes.
- Drain and immediately place peas in ice water. Drain and pat dry. Gently split peas open, pipe about 1 teaspoon of filling into each pod.
Nutrition Facts : Calories 279.6, Fat 26.1, SaturatedFat 14.6, Cholesterol 83.3, Sodium 245.2, Carbohydrate 6.8, Fiber 1.3, Sugar 4.1, Protein 5.8
STUFFED SNOW PEAS
These hors d'oeuvres are so elegant for bridal or baby showers. I always make them ahead. You can season the cream cheese with anything you like. I sometimes make them with plain cream cheese. They are time consuming- but worth it because the presentation is beautiful. Did I mention they taste great too? From the wonderful book 'Showers' by Beverly Clark.
Provided by audie schmidt
Categories Greens
Time 1h16m
Yield 48 snow peas
Number Of Ingredients 6
Steps:
- In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
- Cool in cold water, drain, and set aside.
- Blend the rest of the ingredients until smooth.
- With a sharp pairing knife, split the snow peas along the curved side.
- Fill each snow pea with filling, using a small spatula or pastry bag with tip.
- I have used a ziplock bag with a hole cut in the corner.
- Can be made the day before, refrigerate, and serve chilled.
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