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October 2018

Healthy Snacks Recipes

Main Dish Recipes

DrRandy Jouno's GuadalajaraMx Champ Chili

DrRandy Jouno's GuadalajaraMx Champ Chili Recipe
1/4 cup Oil 4 pounds Top round steak trimmed Into 1/4 inch cubes 6 cups Water 5 6oz cans tom...

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BlackEyed Peas Rice Salad Recipe

BlackEyed Peas Rice Salad recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print BlackEyed Peas Rice Salad recipe  PDF


3 c Hot cooked (boiled) rice
1 1/2 c Cooked black eyed peas
1 tb Dijon style mustard
1 ts Salt (or to taste)
Freshly ground pepper 3 tb Red wine vinegar
3/4 c E tra virgin olive oil
1 md Onion, minced
1 ea Garlic clove, minced
1 lg Carrot, peeled and grated
1/4 c Minced chives or parsley
1 ea Head of radicchio
OR Boston lettuce (for garnish) Can be prepared a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving. Cook the rice and the peas in advance. VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved. Drizzle in the oil while whisking. Toss the black eyed peas and the rice with the vinaigrette until everything is nicely coated. Mi in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving. Serve surrounded with radicchio or lettuce.

BlackEyed Peas Rice Salad recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
231 people have voted
Last Reviewed on 2018-10-18



Thursday, Oct 18 2018 Download & Print BlackEyed Peas Rice Salad recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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4 1/2 lb Duckling 2 c Optional stuffing 1 t Kosher salt Coarse 1/4 t Nutmeg Wine and amp grape Sauce 3/4 c Marsala wine 2 T Grape jelly 1 1/2 T Cornstarch 1 c Seedless green grapes 1. Wash duckling and dry. Sprinkle salt and nutmeg in the cavity. Close openings with wooden picks. Tie legs together. Tie wings to body. Wrap bits of foil over legs and wings to prevent over cooking. Cover with wa paper to prevent splattering. 2. Place duckling with or without stuffing, breast side down in a baking dish. Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4 l...

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