How To make Chicken, Country Ham and Peas
1 Batch Fricasseed Chicken
-(3-1/2 to 4 lbs recipe) - with sauce (See RECIPE) 1/2 c Milk
1 pn Ground cloves
1/4 lb Virginia ham or prosciutto
- in 1/2-in dice 10 oz Frozen peas
1 tb Chopped parsley; for garnish
PREPARE OR DEFROST 1 batch Fricasseed Chicken. Arrange chicken pieces in a casserole or Dutch oven, cover, place in the oven. Turn oven to 375F and bake for 20 minutes. Meanwhile, place a medium saucepan over medium heat; combine fricassee sauce, milk and cloves in it. Bring to boil. Remove from heat, pour liquid through a fine strainer. Replace liquid in a clean saucepan and add the ham and peas. Place over medium-high heat and cook until liquid is thick enough to coat a wooden spoon. Pour the sauce, ham and peas over the chicken and continue to cook 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter and sprinkle with parsley. Accompany with pasta or rice.
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Black Eyed Peas With Smoked Ham Recipe: How To Make Soul Food Black-Eyed Peas
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How to cook Black Eyed-Peas
Black-Eyed Peas Recipe
Soak Black-Eyed Peas in a bowl of water overnight then rinse in the morning.
Chop up 1 large onion and 1/4 green pepper into small pieces
Fry. Place a pan over low heat, add 2 tbs of oil, 1/4 stick of butter into a pan and add the chopped onions peppers, and 2 tbs of minced garlic
Place 2 big ham hocks into a big pot. Add the clean rinsed black-eyed peas into the pot along with the fried chopped onions, green peppers, and minced garlic along with the 1 can of diced tomatoes.
Cover the peas with chicken broth to the top. If you don't have chicken broth use water
Season with 4 tbs of creole season, 2 tsp of garlic powder, 2 tsp of onion powder, and 2 tsp of black pepper, and 3 chicken flavored bouillon cubes
Add 2 bay leaves
Place pot over low heat and cover with a top
Cover with a top and allow the black-eyed peas to simmer for 3 hours on low heat until done
Southern Style Black Eyed Peas Recipe | Soul Food Sunday
Southern Style Black Eyed Peas Recipe | Soul Food Sunday - In this Southern Style Black Eyed Peas Recipe, we're bringing the flavor of New Orleans to your kitchen! This Soul Food Sunday dish is a perfect way to celebrate the end of another week and kick off the weekend.
Watch as we cook up our Southern Style Black Eyed Peas recipe in just an hour and a half, using only a few simple ingredients. After you try this delicious Southern Style Black Eyed Peas recipe, you'll understand why they're one of the most popular dishes in the south!
Ingredients:
1 tbsp. Bacon Grease
1 large White Onion, finely chopped
1 medium Green Bell Pepper, finely chopped
1 stalk of Celery, finely chopped
1 small Jalapeño, seeds discarded and finely diced
6 cloves of Garlic, finely minced
2 Bay Leaves
2–3 tsp. Creole Kick, plus more to taste
1 tbsp. W Sauce
1 lb. Smoked Turkey Leg
1 lb. (16 ounces) dried Black-Eyed Peas, sorted and rinsed
6 cups Low-Sodium Chicken Stock or Broth
freshly chopped Parsley, as garnish- optional
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The BEST Black Eyed Peas Recipe 2023
Faggots and Peas recipe - Keith Floyd - BBC
Chef Keith Floyd is in the Black Country to sample a traditional faggots and mushy peas recipe. Great food video from BBC classic cookery show 'Floyd on Britain & Ireland'. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
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Blackeye Peas Recipe. Southern Style Blackeye Peas with Smoked Turkey! Oldschool! No Crockpot!
How to make Southern Style Blackeye Peas with Smoked Meat!!! Great Oldschool Blackeye Peas Recipe for your New Years Celebration!!!
Cinnamon Stove Kitchen
Black-eyed Peas Recipe (soaking peas is optional not necessary)
1 Pack of Peas
5 cut smoked turkey pieces
2-3 tablespoons oil
8 cups water (had more water if needed throughout cooking process)
1 chicken bouillon cube
2 Bay Leaves
3 tablespoons onion powder
1 teaspoon crushed red peppers
1 teaspoon black pepper
salt to taste
1/2 teaspoon sugar (help to balance the flavors)
Note: Please do not skip the first step
Boil the smoked turkey for 30 minutes or more
this is the bulk of the flavor (very important)