Type what you have

Ingredients

• ✓ green pea
• bacon
• water
• onion
• ranch dressing
• cheddar cheese

Instructions

1. 1 Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
2. 2 Bring water to a boil in a pot. Boil peas, 1 minute, until just tender, and drain. Cool peas under cold running water.
3. 3 In a bowl, toss together bacon, peas, onion, ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

By Susan Sunderman

Ingredients

• ✓ green pea
• heavy cream
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
3. 3 Drain peas and transfer to a blender or large food processor. Add cream, butter, salt , and pepper; process until blended, but still thick with small pieces of peas.
4. 4 Adjust seasonings to taste, and serve immediately.

By Stella

Ingredients

• ✓ green pea
• butter
• radish
• mint
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Bring salted water to a rolling boil in a saucepan over high heat. Add peas. Cook until tender, about 5 minutes. Drain and set aside.
2. 2 Reduce heat to medium and add butter to saucepan. Stir in radishes; cook, stirring often, until translucent, about 3 minutes.
3. 3 Transfer radishes to a plate and return drained peas to pan. Mash peas lightly or until desired consistency with a potato masher. Stir in radishes and mint. Season with Parmesan cheese, salt, and black pepper to taste.

By VirginiaWillis

Ingredients

• ✓ green pea
• butter
• shallot
• water
• salt
• pepper
• whipping cream

Instructions

1. 1 Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
2. 2 Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

By Lizz C

Ingredients

• ✓ green pea
• cabbage
• green onion
• peanut
• sour cream
• mayonnaise
• white vinegar
• curry powder
• ginger
• cayenne pepper

Instructions

1. 1 In a large bowl, mix the cabbage, green onions, peas, and peanuts.
2. 2 In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

By Lyn

Ingredients

• ✓ green pea
• chickpea
• onion
• lemon
• garlic
• oregano
• salt
• black pepper
• cayenne pepper
• olive oil

Instructions

1. 1 Combine garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper in a bowl; stir in olive oil and adjust seasonings. Stir in peas. Cover; marinate in the refrigerator at least 1 hour.

By Shelagh Adam

Ingredients

• ✓ green pea
• ricotta cheese
• egg
• salt
• black pepper
• nutmeg
• all-purpose flour
• olive oil
• morel mushroom
• garlic
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Process ricotta, eggs, 1 teaspoon salt, pepper, and nutmeg in a food processor until smooth. Add flour and blend until a smooth, semi-stiff batter forms. Transfer gnocchi batter to a bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
2. 2 Heat oil in a large saucepan over medium-high heat. Saute mushrooms in hot oil until soft and fragrant, 3 to 5 minutes. Add garlic and saute for 1 minute. Add vegetable broth, bring to a boil and reduce to a simmer; stir in peas. Cook until peas are soft, 3 to 5 minutes. Season with salt and pepper to taste.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil.
4. 4 Working in batches, drop spoonfuls of ricotta batter into boiling water. Bring water back to a boil and cook for 3 minutes. Remove gnocchi to ice water to stop the cooking process, then drain and reserve. Repeat with remaining batter.
5. 5 Combine gnocchi and mushroom sauce in a saucepan and cook until heated through, 2 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ green pea
• chicken broth
• egg

Instructions

1. 1 Bring chicken broth and peas to a boil in a large saucepan.
2. 2 Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

By akhowell

Ingredients

• ✓ green pea
• water
• basmati rice
• cumin seed

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

By Kristine Weatherly

Ingredients

• ✓ green pea
• cheddar cheese
• sour cream
• onion
• curry powder
• dill weed

Instructions

1. 1 In a large bowl, combine peas, Cheddar cheese, and sour cream. Stir in chopped onion, curry powder and dill.

By Yvette

Ingredients

• ✓ green pea
• water
• butter
• margarine
• lemon pepper
• dill weed

Instructions

1. 1 Place the peas and water into a microwave-safe bowl. Cover loosely, and microwave for 3 to 4 minutes, or until peas are tender. Stir in butter, and sprinkle with lemon pepper and dill. Serve warm.

By Jane Sickbert

Ingredients

• ✓ green pea
• water
• salt
• flour
• butter
• milk

Instructions

1. 1 Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.

By joyce o

Ingredients

• ✓ green pea
• all-purpose flour
• parmesan cheese
• egg
• milk
• baking powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook peas in boiling water, stirring occasionally, until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
2. 2 Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into 1/2-inch-thick patties.
3. 3 Heat olive oil in a skillet over medium heat.
4. 4 Fry patties in hot oil until golden, 3 to 4 minutes per side.

By siulinskitchen

Ingredients

• ✓ green pea
• black bean
• coconut milk
• chicken stock
• water
• lime juice

Instructions

1. 1 In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.

By carolpeitzsch

Ingredients

• ✓ green pea
• oil
• chicken breast
• egg noodle
• chicken gravy

Instructions

1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Ingredients

• ✓ green pea
• red onion
• butter
• cream of mushroom soup
• milk
• sour cream

Instructions

1. 1 In small saucepan saute onion in butter. Add soup, milk, and peas. Heat on medium-low until peas are soft. Add sour cream. Stir. When hot, serve. Add sour cream to thickness desired.

By Lois

Ingredients

• ✓ green pea
• chicken
• pie crust
• cream of mushroom soup
• water
• chicken bouillon granules

Instructions

1. 1 In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
4. 4 Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

By Jill

Ingredients

• ✓ green pea
• mayonnaise
• sour cream
• white sugar
• red onion
• cranberry
• peanut

Instructions

1. 1 In a large bowl, whisk together the mayonnaise, sour cream and white sugar.
2. 2 Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.

By Rebecca Swift

Ingredients

• ✓ green pea
• salmon
• garlic
• lemon juice
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet.
3. 3 Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.

By Karen

Ingredients

• ✓ green pea
• bacon
• red onion
• heavy cream
• sherry
• monosodium glutamate
• salt
• black pepper
• worcestershire sauce
• mushroom

Instructions

1. 1 Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
2. 2 Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
3. 3 Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.

By BOJIBLUE

Ingredients

• ✓ green pea
• mayonnaise
• mushroom
• cranberry
• milk
• stuffing mix
• spread

Instructions

1. 1 Combine Hellmann's or Best Foods Real Mayonnaise, mushrooms, cranberries and milk in large microwave-safe bowl. Microwave at HIGH 45 seconds; stir. Stir in hot peas, then turn into greased 1-quart shallow casserole.
2. 2 Combine stuffing mix with Country Crock Spread in a small bowl, then sprinkle over pea mixture. Bake 10 minutes or until golden brown.

By Allrecipes Member

Ingredients

• ✓ green pea
• beef stew meat
• potato
• carrot
• cream of mushroom soup
• condensed french onion soup
• water

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
3. 3 Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

By KARPITS

Ingredients

• ✓ green pea
• onion
• garlic
• butter
• mushroom
• sugar
• salt
• thyme
• black pepper

Instructions

1. 1 Cook peas according to package directions. Set aside.
2. 2 Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

By MOLSON7

Ingredients

• ✓ green pea
• vegetable oil
• chicken
• onion
• baking potato
• parsley
• black pepper
• chicken broth

Instructions

1. 1 Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
2. 2 Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

By Cindy

Ingredients

• ✓ green pea
• chicken stock
• chicken
• celery
• carrot
• cheddar cheese
• cornstarch
• milk
• pastry

Instructions

1. 1 In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
2. 2 Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
3. 3 Preheat the oven to 325 degrees F (175 degrees C).
4. 4 Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.

By Chris

Ingredients

• ✓ green pea
• celery
• sweet cherry
• parsley
• pecan
• mayonnaise
• yogurt
• lemon juice
• salt
• black pepper

Instructions

1. 1 In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

By Willow

Ingredients

• ✓ green pea
• chicken soup base
• long-grain white rice
• parsley
• salt
• black pepper

Instructions

1. 1 Prepare the Fast Chicken Soup Base . Bring to a simmer.
2. 2 Add rice; simmer until tender, 10 to 20 minutes.
3. 3 Stir in green peas and parsley. Season with salt and pepper.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ green pea
• bacon
• imitation crabmeat
• mayonnaise
• onion powder
• tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
2. 2 In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.

By Laurie_M

Ingredients

• ✓ green pea
• rigatoni pasta
• bacon
• garlic
• milk
• cream cheese
• butter
• parmesan cheese
• ham

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
3. 3 Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

By Big Daddy Cooks

Ingredients

• ✓ green pea
• mayonnaise
• sour cream
• horseradish
• mustard
• dill weed
• black pepper

Instructions

1. 1 Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
2. 2 In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.

By CHRISTYJ