Type what you have

Ingredients

• ✓ pea
• butter
• flour
• white sugar
• black pepper
• milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth.
2. 2 Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.

By Janet Gordon

Ingredients

• ✓ pea
• couscous
• green onion
• jalapeno pepper
• olive oil
• cumin
• cayenne pepper
• black pepper
• vegetable stock
• asparagus
• mint
• salt
• black pepper

Instructions

1. 1 Combine couscous, green onion, jalapeño, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
2. 2 Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
3. 3 Pour stock, asparagus, and peas over couscous mixture; shake the bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ pea
• vegetable oil
• corn kernel
• poblano pepper
• onion
• garlic
• carrot
• water
• milk
• butter
• rice
• chicken bouillon granules

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
2. 2 Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

By gem

Ingredients

• ✓ pea
• cauliflower
• potato
• garlic
• salt
• black pepper
• milk
• vegetable stock
• butter
• flour
• swiss cheese
• curry powder

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
2. 2 Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside.
3. 3 Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil.
4. 4 Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.

By DLUTINSKI

Ingredients

• ✓ pea
• breast milk

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes.
2. 2 Place peas and breast milk in a blender or food processor; puree until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread pea mixture into an ice cube tray; cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
4. 4 To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.

By Brenda Michelle Ratliff

Ingredients

• ✓ pea
• almond
• onion
• mayonnaise
• black pepper

Instructions

1. 1 Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl.
2. 2 Add almonds and onions to peas; mix well. Fold mayonnaise and black pepper into pea mixture until evenly coated. Cover and refrigerate until serving.

By Janie Hubshman-Edinger

Ingredients

• ✓ pea
• cucumber
• monterey jack cheese
• mayonnaise
• milk

Instructions

1. 1 Combine cucumber, peas, and cheese in a large bowl. Whisk mayonnaise and milk together in a small bowl; pour over salad and stir to coat.

By gumball

Ingredients

• ✓ pea
• tuna
• mayonnaise
• garlic powder
• black pepper

Instructions

1. 1 Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.

By erinelz

Ingredients

• ✓ pea
• onion
• egg
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine peas, onion, hard-cooked eggs, and mayonnaise in a large bowl. Stir well to combine. Season with salt and pepper. Chill for one hour before serving.

By OhioLadybug

Ingredients

• ✓ pea
• chicken
• cream of celery soup
• milk
• onion
• bread stuffing mix
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.
3. 3 Add chicken, condensed soup, milk, and onion to the peas; mix to combine.
4. 4 Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.
5. 5 Cover and bake in the preheated oven until heated through, about 20 minutes.

By Deanna

Ingredients

• ✓ pea
• wagon wheel pasta
• ranch dressing
• corn
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
2. 2 Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

By rharejr

Ingredients

• ✓ pea
• whole milk
• all-purpose flour
• salmon
• salt
• black pepper

Instructions

1. 1 Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

By Kristalblu66

Ingredients

• ✓ pea
• pimento pepper
• water chestnut
• cream of celery soup
• onion
• cheddar cheese
• cracker
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix peas, pimentos, water chestnuts, condensed soup, and onion together. Pour into a 1 1/2-quart casserole dish and top with shredded cheese. In a separate bowl, mix together cracker crumbs and margarine; sprinkle evenly over cheese.
3. 3 Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

By SALLIEBRYANT

Ingredients

• ✓ pea
• olive oil
• onion
• kohlrabi
• dill
• seasoning blend
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until wilted, about 3 minutes. Add peas and kohlrabi; stir to combine. Add dill and seasoning blend; stir to combine.
2. 2 Add water to cover vegetables and bring to a boil. Reduce heat and cover halfway with a lid. Cook until peas and kohlrabi are soft, about 20 minutes more. Cool to room temperature before serving.

By Laka kuharica - Easy Cook

Ingredients

• ✓ pea
• cooking spray
• celery
• yogurt
• milk
• parsley
• white pepper

Instructions

1. 1 Spray a saucepan with cooking spray and place over medium heat. Cook and stir celery in the hot pan until tender, 6 to 8 minutes. Stir peas into celery and cook until hot, 3 to 4 minutes, stirring often. Add yogurt, milk, parsley, and white pepper and stir until sauce is heated through, about 3 more minutes.

By Cheryl Babin

Ingredients

• ✓ pea
• red onion
• dill pickle relish
• egg
• jalapeno pepper
• mayonnaise
• pepperjack cheese
• salt

Instructions

1. 1 In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.

By SHUNPR

Ingredients

• ✓ pea
• macaroni
• cheese
• olive oil
• shallot
• ham
• vermouth

Instructions

1. 1 Follow recipe for Creamy Macaroni and Cheese.
2. 2 Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pea
• egg noodle
• cream of mushroom soup
• tuna
• milk
• bread crumb
• butter

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole.
3. 3 Bake in the preheated oven until hot, about 30 minutes; stir well.
4. 4 Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more.
5. 5 Serve and enjoy!

By Campbell's Kitchen

Ingredients

• ✓ pea
• elbow macaroni
• mayonnaise
• milk
• white sugar
• imitation crabmeat
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
2. 2 Whisk mayonnaise, milk, and sugar together in a bowl until smooth and creamy.
3. 3 Stir elbow macaroni, crabmeat, Cheddar cheese, and peas together in a large bowl. Pour mayonnaise mixture over crab mixture and stir to coat. Chill in the refrigerator for at least 3 hours.

By Ashley Rauschnot

Ingredients

• ✓ pea
• egg
• macaroni
• tuna
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
3. 3 Put frozen peas into a colander and rinse with hot water; drain well.
4. 4 Place macaroni and peas in a large bowl. Dice eggs and add to the bowl. Put tuna in the bowl, flaking it apart.
5. 5 Stir mayonnaise into tuna mixture, a little at a time, until mixture is moist but not soggy. Season with salt and pepper and mix one last time. Cover and refrigerate for a least 1 hour or overnight.

By trvlnbarefootingal

Ingredients

• ✓ pea
• ground beef
• potato
• cream of mushroom soup
• corn
• salt
• pepper

Instructions

1. 1 Brown beef in a large skillet over medium heat. Drain fat, and return skillet to stove. Stir in potatoes, cream of mushroom soup, corn, and peas. Sprinkle with salt and pepper. Cover, and simmer over low heat for 10 to 15 minutes.

By Jennifer Candler Travelstead

Ingredients

• ✓ pea
• butter
• all-purpose flour
• milk
• onion
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over low heat. Stir in flour and cook until evenly coated.
2. 2 Increase the heat to medium, and slowly stir in milk, 1/2 cup at a time. Cook until thick.
3. 3 Add the peas and onions and cook until hot. Season with salt and pepper.

By Sharon

Ingredients

• ✓ pea
• cheddar cheese
• mayonnaise
• iceberg lettuce
• roma tomato
• black olive
• water chestnut
• bacon

Instructions

1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Ingredients

• ✓ pea
• vegetable oil
• onion
• garlic
• vegetable broth
• evaporated milk
• salt
• pepper

Instructions

1. 1 Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
2. 2 Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

By flor

Ingredients

• ✓ pea
• chicken breast
• pasta shell
• mayonnaise
• yogurt
• curry powder
• radish
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in centers and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
2. 2 Meanwhile, bring a separate large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cool; drain again.
3. 3 Combine mayonnaise, yogurt, and curry powder in a large bowl. Add cold chicken, cold pasta, peas, radishes, and green onions; stir to combine.
4. 4 Cover the bowl with plastic wrap; refrigerate before serving, at least 3 hours.

By CassieT.

Ingredients

• ✓ pea
• rotini pasta
• mayonnaise
• lemon pepper seasoning
• mustard
• cherry tomato
• chicken
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.

By Krysie

Ingredients

• ✓ pea
• elbow macaroni
• mayonnaise
• cheddar cheese
• celery
• onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
2. 2 Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

By TinaJ

Ingredients

• ✓ pea
• ground beef
• macaroni and cheese mix
• tomato
• milk
• corn
• seasoned salt
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Stir pasta and cheese mixture from macaroni and cheese package into beef. Stir in tomatoes, milk, peas, and corn; bring to a boil, reduce heat to medium-low, cover, and simmer until noodles are tender, about 12 minutes.
3. 3 Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese.

By Bcsgibson

Ingredients

• ✓ pea
• bacon
• raisin
• cheddar cheese
• onion
• sunflower seed
• mayonnaise
• wine vinegar
• white sugar

Instructions

1. 1 Toss bacon, peas, raisins, Cheddar cheese, onion, and sunflower seeds together in a bowl until well combined.
2. 2 Whisk mayonnaise, vinegar, and sugar together in a small bowl until smooth.
3. 3 Pour dressing over salad; toss to coat.
4. 4 Cover the bowl; refrigerate until chilled, about 1 hour.

By TabbyKat

Ingredients

• ✓ pea
• sweet potato
• beef chuck roast
• ground bison
• carrot
• green bean
• spinach
• oat
• pumpkin puree
• olive oil

Instructions

1. 1 Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
2. 2 Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
3. 3 Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.

By Deb Kacher