Type what you have

Ingredients

• ✓ green pea
• green bell pepper
• red bell pepper
• onion
• corn
• green bean
• salt
• pepper
• cottage cheese
• egg white
• ham
• green onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. Stir in cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle on ham and green onion. Top with cheese.
3. 3 Bake in preheated oven until center is set, about 40 to 60 minutes.

By Sara

Ingredients

• ✓ green pea
• basmati rice
• egg
• haddock
• white fish
• bay leaf
• milk
• butter
• curry powder
• green onion
• salt
• pepper
• yogurt

Instructions

1. 1 Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. 2 Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. 3 Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

By Helen

Ingredients

• ✓ green pea
• butter
• ham
• half-and-half
• parmesan cheese
• onion
• cheese-filled tortellini

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in onion and ham and saute for 5 minutes, or until onion is translucent.
2. 2 Pour in half-and-half and cheese, stirring frequently, until sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
3. 3 Fill a large pot with water and bring to a boil. Add tortellini and cook to desired doneness, or according to package directions. Add peas to boiling tortellini in the final minute of cooking. Drain from water and toss with ham and sauce mixture.

By KRISANN

Ingredients

• ✓ green pea
• olive oil
• onion
• garlic
• chicken stock
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
3. 3 Add frozen peas and stir in stock. Season with salt and pepper. Cover and cook until the peas are tender, about 5 minutes.

By WORSHIPWARRIORMT

Ingredients

• ✓ green pea
• chickpea
• artichoke heart
• black olive
• red onion
• farfalle pasta
• queso blanco cheese
• salad dressing
• black pepper

Instructions

1. 1 Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
3. 3 Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.

By ATB

Ingredients

• ✓ green pea
• parmesan cheese
• olive oil
• black pepper
• salt
• italian seasoning
• parsley
• garlic
• onion
• carrot
• potato
• corn
• black-eyed pea
• kidney bean
• cannellini bean
• tomato sauce
• ditalini pasta
• water

Instructions

1. 1 Bring water to a boil in a large soup pot and stir ditalini pasta into the boiling water. Cook, stirring occasionally, for 12 minutes.
2. 2 Stir tomato sauce, cannellini beans, kidney beans, black-eyed peas, frozen green peas, corn, potato, carrots, onion, garlic, parsley, Italian seasoning, salt, and black pepper into pasta. Bring soup to a boil, reduce heat to low, and simmer to blend flavors, 30 to 45 minutes.
3. 3 Serve topped with olive oil and Parmesan cheese.

By Joy Seymour

Ingredients

• ✓ green pea
• mostaccioli pasta
• olive oil
• butter
• green onion
• garlic
• salt
• black pepper
• cayenne pepper
• hard salami
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook for 6 minutes. Mix in peas. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and return to pot.
2. 2 Heat the oil and butter in a skillet over medium heat. Stir in green onions and garlic. Season with salt, black pepper, and cayenne pepper. Cook and stir until green onions are tender. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.

By SAVVYHOSTESS

Ingredients

• ✓ green pea
• olive oil
• garlic
• shallot
• turkey
• heavy cream
• salt
• black pepper
• cayenne pepper
• fettuccine
• tarragon
• lemon zest
• parmigiano-reggiano cheese

Instructions

1. 1 Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
2. 2 Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
4. 4 Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

By John Mitzewich

Ingredients

• ✓ green pea
• prosciutto
• heavy cream
• tomato
• vodka
• roasted red pepper
• parsley
• garlic powder
• white sugar
• salt
• black pepper
• red pepper flakes
• parmesan cheese
• rigatoni pasta

Instructions

1. 1 Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
2. 2 Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
3. 3 Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
4. 4 Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

By ANGCHICK

Ingredients

• ✓ green pea
• vegetable broth
• water
• asparagus
• olive oil
• onion
• garlic
• short-grain brown rice
• carrot
• zucchini
• parmesan cheese
• butter
• salt
• black pepper

Instructions

1. 1 Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
2. 2 Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
3. 3 Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
4. 4 Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
5. 5 Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.

By Carla

Ingredients

• ✓ green pea
• olive oil
• onion
• carrot
• celery
• bell pepper
• potato
• tomato
• cannellini bean
• white bean
• chicken broth
• baby spinach
• salt
• black pepper
• pesto

Instructions

1. 1 Heat oil in a soup kettle over medium-high flame. Add onions, and saute until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
2. 2 For lunch, pack soup in separate leakproof containers. Warm soup in microwave and top with pesto.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ green pea
• linguine pasta
• butter
• mushroom
• onion
• green bell pepper
• cream of mushroom soup
• chicken broth
• cheddar cheese
• cooking sherry
• worcestershire sauce
• salt
• black pepper
• chicken breast
• parmesan cheese
• paprika

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 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
4. 4 Bake in the preheated oven for 25 to 35 minutes, or until heated through.

By DACLKG

Ingredients

• ✓ green pea
• pepper
• salt
• white wine
• potato
• broth
• chicken stock
• pearl onion
• mushroom
• green olive
• olive
• garlic
• rosemary
• thyme
• chicken breast
• margarine
• butter

Instructions

1. 1 Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
2. 2 Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

By NOT HUNGRY

Ingredients

• ✓ green pea
• vegetable oil
• bread crumb
• all-purpose flour
• mozzarella cheese
• milk
• egg
• parmesan cheese
• pepper
• salt
• ham
• chicken stock
• white wine
• arborio rice
• garlic
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned.
4. 4 Pour in rice; cook and stir until lightly toasted, about 2 minutes.
5. 5 Stir in wine; cook, stirring occasionally, until liquid has evaporated.
6. 6 Add hot chicken stock to rice, 1/3 cup at a time, stirring and cooking until liquid has evaporated before adding more.
7. 7 After all of the chicken stock has been added and absorbed, stir in peas and ham, then season with salt and pepper.
8. 8 Remove from heat and stir in Parmesan cheese. Transfer risotto to a large bowl and allow to cool slightly.
9. 9 Beat 1 egg in a small bowl; stir into risotto.
10. 10 Beat remaining egg with milk in the same small bowl. Place flour in a second bowl; place bread crumbs in a third bowl.
11. 11 For each ball, roll 2 tablespoons risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose.
12. 12 Coat lightly with flour, dip into milk mixture, then roll in bread crumbs to coat.
13. 13 Heat 1 cup vegetable oil in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C).
14. 14 Working in batches, fry rice balls in hot oil until evenly golden, turning as needed.
15. 15 Drain on paper towel-lined plate and keep warm in the preheated oven.

By DEBMCD

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
• 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
• 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
• 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
• 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