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Whitney's Egg Flower Soup
Chinese

Whitney's Egg Flower Soup

4.1

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

By Whitney L

Chinese Shrimp and Tofu Soup
Dinner Chinese

Chinese Shrimp and Tofu Soup

4.4

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Transfer to a bowl; set aside.
  2. 2 Add chicken stock to the saucepan; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
  3. 3 Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.

By erni

Air Fryer Fried Rice
Dinner Chinese

Air Fryer Fried Rice

3.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to the manufacturer's instructions.
  3. 3 Stir cooked rice, sesame oil, water, vegetable oil, salt, and pepper together in a large bowl until evenly combined. Transfer to a 7-inch round metal cake pan or an air fryer insert. Place the pan into the air fryer basket.
  4. 4 Place the basket into the preheated air fryer and cook for 10 minutes, stirring halfway through. Pour beaten egg over rice and air-fry until egg is set, about 4 minutes.
  5. 5 Add peas and carrots; stir to combine and break up egg. Air-fry for 2 more minutes.
  6. 6 Meanwhile, whisk soy sauce and Sriracha together in a small bowl; set aside for serving.
  7. 7 Divide fried rice between two serving bowls and pour sauce over top.

By Soup Loving Nicole

Pineapple Fried Rice II
Dinner Chinese

Pineapple Fried Rice II

4.4

Prep
15 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
  2. 2 Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.
  3. 3 Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

By LILFOODCRITIC

First Baby Food: Peas
Snack American

First Baby Food: Peas

5.0

Prep
5 min
Cook
15 min
Total
140 min

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

Ed's Secret Pea and Mushroom Salad
Lunch

Ed's Secret Pea and Mushroom Salad

3.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Beet and Pea Salad
Dinner

Beet and Pea Salad

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Dice or julienne pickled beets. Toss with peas and onion in a bowl.
  2. 2 Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
  3. 3 Chill to let flavors blend, about 1 hour. Serve.

By Denise Rutledge

Shrimp and Pea Salad
Lunch

Shrimp and Pea Salad

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
  2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
  3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Glazed Peas and Potatoes with Mint
Dinner

Glazed Peas and Potatoes with Mint

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Put peas in a bowl.
  2. 2 Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
  3. 3 Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
  4. 4 Stir in parsley and mint.

By ChefBillT

Fresh Beet Salad
Lunch

Fresh Beet Salad

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
  2. 2 Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
  3. 3 Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

By BETHS387

Creamy Chicken Instant Ramen
Dinner

Creamy Chicken Instant Ramen

Prep
2 min
Cook
10 min
Total
12 min

Instructions

  1. 1 Break up noodles and place in a microwave safe bowl. Add water and frozen veggie mix. Microwave on high 7 minutes.
  2. 2 Meanwhile whisk egg, mayonnaise, and season packet from the instant ramen together in a large bowl.
  3. 3 Temper egg mixture by ladling 1/4 cup of the boiling water from the noodles, whisking until combined. Ladle another 1/4 cup of the boiling water whisking until egg is "cooked" and completely incorporated.
  4. 4 Add remaining liquid and the noodles. Let sit until the noodles have absorbed the majority of the liquid, about 3 minutes.
  5. 5 Ladle into 2 serving bowls and serve immediately.

By Soup Loving Nicole

Smoked Sausage Casserole
Dinner

Smoked Sausage Casserole

3.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Bring a pot of water to boil; cook peas in the boiling water until cooked through, about 5 minutes. Drain.
  3. 3 Mix peas, sausage, corn, chili sauce, onion, basil, black pepper, and 1 3/4 cup Cheddar cheese together in a 3-quart casserole dish.
  4. 4 Bake in the preheated oven until casserole is bubbling, 30 to 40 minutes. Sprinkle remaining 1/4 cup Cheddar cheese over casserole and bake until cheese is melted, about 5 more minutes.

By Mary Ann

Cheater Carbonara
Dinner

Cheater Carbonara

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding peas in the last minute of cooking. Drain and keep warm in a bowl.
  2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to paper towels, reserving 1 tablespoon of drippings in the skillet.
  3. 3 Add garlic to the skillet; saute for 1 minute. Reduce heat to low and stir in milk and cream cheese until blended.
  4. 4 Crumble bacon and add to the linguine along with sauce and Parmesan cheese; stir to coat.

By Allrecipes Magazine

#1 Pea Salad Most Requested!
Lunch American

#1 Pea Salad Most Requested!

4.5

Prep
15 min
Cook
Total
15 min

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

Greek Yogurt Pasta Salad
Dinner

Greek Yogurt Pasta Salad

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
  2. 2 Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

By Laura Miller

Pea and Cauliflower Salad
Lunch

Pea and Cauliflower Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix the peas, cauliflower, olives, and celery together in a large bowl.
  2. 2 Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

By Jessica

Easy Pot Pie with Pie Crust
Dinner

Easy Pot Pie with Pie Crust

4.0

Prep
20 min
Cook
45 min
Total
65 min

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 for 5 minutes. Drain and season potatoes with salt.
  3. 3 Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
  4. 4 Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
  5. 5 Bake in the preheated oven until golden brown, about 35 minutes.

By Breannazar

Baked Vegetable Rice Pilaf
Dinner

Baked Vegetable Rice Pilaf

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
  3. 3 Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

By Julie T

Cauliflower Fried 'Rice'
Dinner

Cauliflower Fried 'Rice'

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
  2. 2 Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
  3. 3 Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
  4. 4 Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
  5. 5 Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

By John Melinte

Quick Pasta Carbonara
Dinner

Quick Pasta Carbonara

4.4

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Cook pasta as directed on the package. Drain pasta and set aside.
  2. 2 Meanwhile, cook bacon in a large skillet until crisp. Drain bacon on paper towels. Reserve 2 tablespoons drippings in the skillet.
  3. 3 Add cream cheese, peas, milk, Parmesan cheese, and garlic powder to reserved drippings. Cook on low heat until cream cheese is melted and mixture is heated through.
  4. 4 Place pasta in a large bowl. Add cream cheese sauce and bacon; mix lightly.

By Philadelphia

Tasty Tuna Pasta
Dinner

Tasty Tuna Pasta

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
  2. 2 In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well. Cook until heated through.
  3. 3 Add cooked pasta to sauce; mix well. Adjust seasoning as needed; serve.

By Ruth Burk

One-Pot Spanish Chicken and Yellow Rice
Dinner

One-Pot Spanish Chicken and Yellow Rice

4.4

Prep
5 min
Cook
33 min
Total
38 min

Instructions

  1. 1 Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
  2. 2 Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

By Kel Kel

Vegetable Salad
Lunch

Vegetable Salad

4.3

Prep
10 min
Cook
5 min
Total
495 min

Instructions

  1. 1 Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
  2. 2 Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

By Tina