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Re: Want to cook black eyed peas, greens etc. how much...
First soak the peas and greens over night, depending on the pot bring the water level just above the peas or greens season well and cook on med. heat. berrydalewolf
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First spray a little Liquid Wrench, wait awhile, then slide thin metal home made or not shim, sharpened & tapped in between the blade and the center nut. The idea is to make it one unit again. Later, put spanner on it to gently tap, counter-clockwise.
If your fridge is set at the right temperature the corned beef should be fine - use your eyes and nose to test for unusual colour and unpleasant odour.
It is easy to be swayed because you simply don't fancy it and in that case it is probably better not to use it as sandwich filling or part of a cold collation but instead make a hot dish - such as a corned beef hash; piping hot it is an excellent dish for high tea and a safe way to use leftovers, etc.
There are many variations of the basic hash recipe; I prefer to use peas over sweetcorn though both go well together and leftover cooked cabbage, brussels sprouts, etc. can also be added. I also prefer to coat the diced corned beef with beaten egg before adding it to the potatoes.
Leftover potatoes and greens fried together until crisped underneath made a typical "quick" Saturday (winter warmer) lunch in many British homes and was known by the unappetising name of "bubble and squeak". Served with a fried egg, a couple of rashers of bacon and/or sausages, baked beans and either ketchup or hot brown sauce...
First, I'm not home food can processing.
* Canning process instructions should be followed implicitly.
* Check with your pressure cooker guide or call there MFR for specific advice.
Yes you can use any cheaper cuts of meat or chicken and yes less liquid is used in slow cookers. add hard veges n use green veges for end of cooking time. cook for 6 or 8 hrs on low. Yeilds ecellent results. Find slow cooker books for great meals n desserts. I use mine every week.
They're closely related to ordinary green peas, but have been selectively bred to have a more tender pod, so you can eat the whole thing. Compared to snow peas, which are also eaten in the pod, snap peas have a rounder pod where the snow pea pod is flat.
It seem you may have cooked it too long... also one MUST keep an eye on the liquid level at least a few times during the cook. If you need this long a period it is suggested that you not use HIGH for all that time, try High for like 3 hours and the rest at simmer.
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