Years ago Birdseye made this frozen product with the peas (baby ones) and small cubed potatoes in a box. To finish it, you added milk and butter or margarine and the contents of the box in a saucepan and heated. I sent an e-mail to Birdsye requesting the recipe, and, although they no longer produce the product, they refused to provide the recipe. Thanks in advance for any help.
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ISO: ISO Copycat of Birdsye's Green Peas and Potatoes in Cream Sauce
- Thread starter m2_in_nc
- Start date
In Search Of:
Hi M2 - Maybe a close recipe? I don't remember them, but I had this recipe. REC: Potatoes and Peas
1 1/2 lbs new potatoes (or large, cubed)
1 1/2 cups fresh or frozen baby peas
3 tablespoons sliced green onion
4 tablespoons butter
4 tablespoons all purpose flour
1 cup milk
Salt to taste
Scrub potatoes and cook in boiling salted water 15 to 20 minutes; drain. Cook peas and onion in salted water 8 to 15 minutes; drain.
Melt butter, stir flour into butter then stir in milk. Cook until thickened and add salt to taste.
Gently combine all ingredients, adding a little
hot milk if the sauce is too thick. Cook over
low heat until heated through.
---or---
2 tablespoons yogurt
2 teaspoons minced garlic
2 teaspoons minced ginger root
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/8 teaspoon cinnamon
fresh ground pepper
1/4 teaspoon salt
1/8 teaspoon turmeric
1 tablespoon water or more as needed
1/2 cup diced onion
1 teaspoon olive oil
1 cup water
1/8 cup chopped cilantro
8 ounces potatoes, cut into chunks
3/4 cup frozen peas, thawed
Combine yogurt, garlic, ginger, coriander, cumin, garam masala, cinnamon, pepper, salt and turmeric in a bowl. Saute onion in a little oil until onion is soft. Add yogurt mixture.
Cover and cook over medium heat 10 minutes, stirring from time to time. Add liquid and cilantro. Bring to boil. Add peas and potatoes. Reduce heat to low, cover and cook 20 to 30 minutes, stirring occasionally, until potatoes are tender.
1 1/2 lbs new potatoes (or large, cubed)
1 1/2 cups fresh or frozen baby peas
3 tablespoons sliced green onion
4 tablespoons butter
4 tablespoons all purpose flour
1 cup milk
Salt to taste
Scrub potatoes and cook in boiling salted water 15 to 20 minutes; drain. Cook peas and onion in salted water 8 to 15 minutes; drain.
Melt butter, stir flour into butter then stir in milk. Cook until thickened and add salt to taste.
Gently combine all ingredients, adding a little
hot milk if the sauce is too thick. Cook over
low heat until heated through.
---or---
2 tablespoons yogurt
2 teaspoons minced garlic
2 teaspoons minced ginger root
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/8 teaspoon cinnamon
fresh ground pepper
1/4 teaspoon salt
1/8 teaspoon turmeric
1 tablespoon water or more as needed
1/2 cup diced onion
1 teaspoon olive oil
1 cup water
1/8 cup chopped cilantro
8 ounces potatoes, cut into chunks
3/4 cup frozen peas, thawed
Combine yogurt, garlic, ginger, coriander, cumin, garam masala, cinnamon, pepper, salt and turmeric in a bowl. Saute onion in a little oil until onion is soft. Add yogurt mixture.
Cover and cook over medium heat 10 minutes, stirring from time to time. Add liquid and cilantro. Bring to boil. Add peas and potatoes. Reduce heat to low, cover and cook 20 to 30 minutes, stirring occasionally, until potatoes are tender.