Type what you have

Ingredients

• ✓ pea
• butter
• leek
• potato
• chicken broth
• tarragon
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
2. 2 Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
3. 3 Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
4. 4 Pour the soup into a blender, filling the pitcher no more than half full.
5. 5 Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
6. 6 Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

By Diane

Ingredients

• ✓ pea
• butter
• onion
• garlic
• dill
• chicken broth
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Sauté onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and sauté until fragrant, about 1 minute.
2. 2 Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
3. 3 Purée soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold the lid down; pulse a few times before leaving on to blend. Purée in batches until smooth. Season with salt and pepper.

By Zebraf301

Ingredients

• ✓ pea
• butter
• chicken breast
• onion
• potato
• carrot
• corn
• milk
• water
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
2. 2 Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

By TD37

Ingredients

• ✓ pea
• ground beef
• red bell pepper
• green onion
• garlic
• water
• tomato
• tomato paste
• italian seasoning
• salt
• black pepper
• farfalle pasta
• corn
• mushroom

Instructions

1. 1 Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
2. 2 Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

By Elisabeth

Ingredients

• ✓ pea
• ground beef
• carrot
• celery
• onion
• potato
• corn
• green bean
• tomato sauce
• tomato
• black pepper
• bay leaf
• thyme
• water

Instructions

1. 1 Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
2. 2 Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
3. 3 Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
4. 4 Pour in 1/4 cup water if needed, replenishing as needed while cooking.
5. 5 Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
6. 6 Serve hot and enjoy!

By Sue's recipes

Ingredients

• ✓ pea
• potato
• carrot
• lima bean
• green bean
• celery
• small shell pasta
• water
• tomato sauce
• chicken broth
• ground beef
• onion
• salt
• basil
• pepper

Instructions

1. 1 In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
2. 2 In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

By Allrecipes Member

Ingredients

• ✓ pea
• pepper
• salt
• poultry seasoning
• cranberry sauce
• cranberry sauce
• green bean
• turnip
• corn kernel
• cooking spray
• egg white
• stuffing
• celery
• carrot
• onion
• water
• turkey carcass

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
2. 2 Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
3. 3 Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
4. 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

By Michelle Manning

Ingredients

• ✓ pea
• olive oil
• garlic
• basil
• red bell pepper
• lentil
• chicken broth
• carrot
• onion
• asparagus
• white sugar
• orange marmalade
• curry powder
• saffron
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

Ingredients

• ✓ pea
• crabmeat
• bacon
• blue crab
• seafood seasoning
• lima bean
• green bean
• white corn
• potato
• tomato
• cabbage
• water
• black pepper
• salt
• barley
• ham bone
• carrot

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
2. 2 Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
3. 3 While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
4. 4 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
5. 5 Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

By FoodJunkie

Ingredients

• ✓ pea
• okra
• lima bean
• green bean
• great northern bean
• cannellini bean
• red kidney bean
• corn
• pepper
• salt
• cayenne pepper
• thyme
• beef bouillon
• italian seasoning
• tomato
• beef broth
• vegetable juice
• ground beef
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Ingredients

• ✓ pea
• olive oil
• green onion
• mint leaves
• butter
• brown sugar
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add frozen peas, green onions, and mint. Cook, stirring until peas are hot and tender but still bright green, 7 to 10 minutes.
2. 2 Transfer to a bowl and mash until peas are crushed but still slightly chunky. Add butter, brown sugar, salt, and pepper. Stir until butter melts and sugar dissolves.

By Ella

Ingredients

• ✓ pea
• potato
• carrot
• egg
• pickle
• ham
• parsley
• mayonnaise

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.
3. 3 Drain and slightly cool mixture.
4. 4 Chop potatoes and carrot. Peel and chop eggs.
5. 5 Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl.
6. 6 Stir in mayonnaise until salad is evenly coated.

By lovefullofpie

Ingredients

• ✓ pea
• potato
• turkey hot dog
• egg
• dill pickle
• green onion
• salt
• mayonnaise

Instructions

1. 1 Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
2. 2 Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

By KATUSHKA92

Ingredients

• ✓ pea
• water
• vegetable oil
• garlic
• apple cider vinegar
• turmeric
• salt
• long grain white rice
• carrot

Instructions

1. 1 Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil.
2. 2 Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
3. 3 Transfer rice to a large bowl. Gently fold peas and carrots into rice.

By Mariposa

Ingredients

• ✓ pea
• ground beef
• onion
• cream of mushroom soup
• ketchup
• black pepper
• carrot
• milk
• butter
• instant mashed potato flakes

Instructions

1. 1 Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.
2. 2 Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.
3. 3 Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.
4. 4 Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

By Campbell's Kitchen

Ingredients

• ✓ pea
• potato
• butter
• garlic
• salt
• pepper
• olive oil
• ground beef
• herbes de provence
• nutmeg

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate.
2. 2 Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 minutes.
3. 3 Drain; mash with 2 tablespoons of the butter and garlic. Season to taste with salt and pepper; set aside.
4. 4 Meanwhile, heat olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes.
5. 5 Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the top of the pie with remaining butter.
6. 6 Bake, uncovered, in the preheated oven until golden brown on top and heated though, about 20 minutes.

By KMOMMYZ

Ingredients

• ✓ pea
• beet
• carrot
• potato
• onion
• dill pickle
• olive oil
• salt
• black pepper
• parsley

Instructions

1. 1 Place beets into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Add carrots and potatoes; boil for 10 more minutes. Remove from the heat and leave the pot covered, 8 hours to overnight.
2. 2 Peel and dice beets, carrots, and potatoes into small, even pieces. Place vegetables into a large bowl. Stir in onion, peas, pickles, olive oil, salt, and pepper. Garnish with parsley before serving.

By BrandyLoveWine

Ingredients

• ✓ pea
• chicken breast
• chicken thigh
• adobo seasoning
• extra virgin olive oil
• yellow onion
• green bell pepper
• garlic
• yellow rice
• pimiento
• manzanilla olive
• pimiento

Instructions

1. 1 Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
2. 2 Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
3. 3 Arrange pimientos, olives and peas over Chicken and Rice.

By Goya

Ingredients

• ✓ pea
• potato
• cauliflower
• chicken broth
• salt
• black pepper
• olive oil
• onion
• carrot
• ground turkey
• worcestershire sauce

Instructions

1. 1 Place the potatoes and cauliflower into a pot, then pour in the chicken broth. Add water to nearly cover the vegetables; bring to a boil. Reduce heat to low, and simmer until the potatoes and cauliflower are tender, about 20 minutes. Drain the potatoes and cauliflower, but keep about 1/2 cup of the cooking liquid. Separate the cooked potatoes into a large bowl. Transfer the cauliflower into a blender or food processor along with about 1/4 cup of the cooking liquid, and pulse until the cauliflower is thoroughly pureed. Spoon the blended cauliflower into the bowl with the potatoes, and mash together until the cauliflower and potatoes form a smooth, white mixture. Season the mixture with salt and black pepper. For a softer topping, stir in a few more spoonfuls of the cooking liquid.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x12-inch baking dish with cooking spray.
3. 3 Heat the olive oil in a large skillet over medium heat, and cook the onion and carrots until the onion is translucent, about 5 minutes; stir in the ground turkey, and cook until the meat is no longer pink, breaking it up into small chunks as it cooks. Stir in peas and Worcestershire sauce, then cook until the meat has begun to brown, about 10 more minutes. If the filling mixture starts to look dried out, stir in a few spoonfuls of the cauliflower cooking liquid to keep it moist. Place the filling into the prepared baking dish, then smooth it out into an even layer. Top the filling with the mashed potato and cauliflower mixture, and spread with a fork, leaving little peaks and swirls in the topping.
4. 4 Bake the pie in the preheated oven until the filling is bubbling, about 25 minutes. Turn on the oven's broiler, and broil the pie about 6 inches from the heat source until the mashed topping has browned, about 10 more minutes.

By mrsjarvis

Ingredients

• ✓ pea
• water
• chicken bouillon
• cheese ravioli
• spinach
• mushroom
• carrot
• carrot
• olive oil
• soy sauce
• salt
• black pepper

Instructions

1. 1 In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.

By RAFTERMANIA

Ingredients

• ✓ pea
• lamb shoulder
• carrot
• potato
• sweet yellow onion
• garlic
• beef stock
• seasoned salt
• black pepper
• paprika
• thyme
• irish whiskey

Instructions

1. 1 Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.

By Beej

Ingredients

• ✓ pea
• red potato
• garlic
• ground beef
• flour
• carrot
• corn
• green bean
• beef broth
• ketchup
• sour cream
• milk
• sharp cheddar cheese

Instructions

1. 1 Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
2. 2 Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
3. 3 Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
4. 4 BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

By Kraft

Ingredients

• ✓ pea
• potato
• garlic
• cheddar cheese
• salt
• black pepper
• canola oil
• onion
• vegetarian beef crumble
• mushroom
• vegetarian worcestershire sauce
• creamed corn
• paprika

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
3. 3 Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
4. 4 Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
5. 5 Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.

By Katzen

Ingredients

• ✓ pea
• potato
• milk
• bay leaf
• nutmeg
• cod fillet
• butter
• leek
• all-purpose flour
• cheddar cheese
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
3. 3 Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-size pieces.
4. 4 Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
5. 5 Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
6. 6 Melt remaining 1/4-cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, continuously stirring, to make base of sauce. Add 1/2 of sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
7. 7 Place fish mixture in an oven-proof dish; press boiled eggs gently into filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
8. 8 Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

By Al G

Ingredients

• ✓ pea
• water
• rice
• olive oil
• onion
• garlic
• green bell pepper
• red bell pepper
• tomato
• vegetable broth
• paprika
• salt
• turmeric
• artichoke heart

Instructions

1. 1 Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
3. 3 Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

By chefcs

Ingredients

• ✓ pea
• lemon wedge
• parsley
• egg
• bay leaf
• green olive
• sofrito sauce
• red kidney bean
• chicken broth
• saffron
• paprika
• salt
• medium-grain white rice
• garlic
• chorizo
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
2. 2 Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
3. 3 Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

By dinehaus

Ingredients

• ✓ pea
• olive oil
• chicken thigh
• salt
• smoked sausage
• sweet onion
• red bell pepper
• garlic
• medium-grain white rice
• paprika
• turmeric
• cayenne pepper
• saffron
• sherry
• chicken broth
• tomato

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot and heat for 1 to 2 minutes.
2. 2 Season chicken thighs with salt. Place chicken, skin-side down, in the hot oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Remove chicken thighs to a plate.
3. 3 Add sausage, onion, and bell pepper to the pot. Sauté until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
4. 4 Pour in sherry and cook until absorbed, about 1 minute. Pour in chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Turn off Sauté setting and place chicken thighs over rice. Turn the pressure regulator to the sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Turn the pressure regulator to 'venting' and release remaining pressure. Remove the lid, transfer chicken thighs to a clean plate, and pour in tomatoes and peas. Mix well.
6. 6 Switch to Sauté mode and cook until liquid is mostly evaporated, 3 to 5 minutes. Top each serving of rice with a chicken thigh.

By Diana71

Ingredients

• ✓ pea
• oil
• rabbit
• onion
• garlic
• red wine
• bay leaf
• beef bouillon
• nutmeg
• tomato paste
• white sugar
• salt
• pepper
• potato
• carrot

Instructions

1. 1 Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

By Joely

Ingredients

• ✓ pea
• soy cheese
• vegetarian ground beef substitute
• black pepper
• garlic
• italian seasoning
• tomato
• celery
• carrot
• yellow onion
• vegetable oil
• salt
• vegan cream cheese substitute
• olive oil
• soy milk
• vegan mayonnaise
• russet potato

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.
3. 3 Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
5. 5 Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.
6. 6 Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
7. 7 Spread vegetarian meat substitute mixture into the bottom of the baking dish.
8. 8 Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.
9. 9 Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
10. 10 Enjoy!

By VeggieChefLaura

Ingredients

• ✓ pea
• chili powder
• corn
• milk
• butter
• oregano
• thyme
• worcestershire sauce
• turkey gravy
• ground turkey
• garlic
• onion
• sweet potato
• black pepper
• salt
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place squash halves on a baking sheet; brush insides with about 1 tablespoon oil and season with salt and black pepper.
3. 3 Bake in the preheated oven until squash is very tender, about 30 minutes. Leave oven on.
4. 4 Meanwhile, place sweet potatoes in a large pot; cover with water and bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
5. 5 Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion and garlic; season with salt and black pepper. Cook until onion is soft and brown, 5 to 7 minutes.
6. 6 Set aside ⅓ onion-garlic mixture. Add turkey to the skillet; cook until no longer pink, 5 to 7 minutes. Add gravy, Worcestershire sauce, thyme, and oregano; cook and stir until well combined, 2 to 3 minutes.
7. 7 Remove and discard squash seeds; scoop squash flesh into a bowl. Add sweet potatoes, reserved ⅓ onion-garlic mixture, butter, and milk; mash until smooth.
8. 8 Spread turkey mixture into bottom of a 9-inch square baking pan; top with corn and peas. Spread squash-potato mixture evenly over top; sprinkle with chili powder.
9. 9 Bake in the preheated oven until top begins to brown, 30 to 45 minutes.

By BlbryCpcake