Type what you have

Ingredients

• ✓ green pea
• whole wheat pie crust
• chicken breast
• carrot
• celery
• butter
• onion
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• low-fat milk
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

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
• 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
• 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
• 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

Ingredients

• ✓ green pea
• water
• salt
• butter
• heavy cream
• all-purpose flour
• sugar

Instructions

1. 1 Combine peas, water, and salt in a medium saucepan. Bring to a boil, then stir in butter.
2. 2 Whisk together cream, flour, and sugar in a small bowl. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

By STEPHNDON

Ingredients

• ✓ green pea
• almond
• green onion
• feta cheese
• mayonnaise
• balsamic vinegar
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place peas in a colander, and run warm water over them until they are thawed; drain and transfer into a large bowl.
3. 3 Toast almonds in a skillet over medium heat until nuts start to turn golden brown and become fragrant, about 3 to 5 minutes.
4. 4 Add almonds, green onions, cheese, and mayonnaise to peas. Stir in balsamic vinegar, and season to taste with black pepper.

By LLAMAMAMATOO

Ingredients

• ✓ green pea
• egg noodle
• butter
• cream of mushroom soup
• tuna
• milk
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
2. 2 Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

By PREFERED1

Ingredients

• ✓ green pea
• egg noodle
• cream of mushroom soup
• tuna
• american cheese
• onion
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a boil. Add noodles and frozen peas; simmer for 8 to 10 minutes, or until noodles are al dente. Drain well, then return noodles and peas to the pot.
3. 3 Stir in condensed soup, tuna, cheese, onion, and pepper until well mixed and the cheese has melted. Serve.
4. 4 Serve hot and enjoy!

By Jennie Ridgeway

Ingredients

• ✓ green pea
• spinach
• olive oil
• lemon
• feta cheese
• salt
• pepper

Instructions

1. 1 In a large bowl, toss together the spinach, peas and olive oil until evenly coated. Add the lemon juice, feta and salt and pepper, and toss again.

By JULESKICKS2

Ingredients

• ✓ green pea
• fettuccine pasta
• tomato
• sour cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes, adding peas just before pasta is done. Drain.
2. 2 Combine tomatoes, sour cream, Parmesan, and 1/4 cup reserved juice. Add pasta and peas. Season with salt and pepper to taste.

By Nancy

Ingredients

• ✓ green pea
• olive oil
• onion
• bay leaf
• jasmine rice
• water
• salt

Instructions

1. 1 In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.
2. 2 Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat. Let sit for about 40 minutes.

By Brian

Ingredients

• ✓ green pea
• butter
• all-purpose flour
• milk
• salmon
• salt
• pepper

Instructions

1. 1 In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
2. 2 Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
3. 3 Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

By Jacque Helland

Ingredients

• ✓ green pea
• butter
• mushroom
• onion
• flour
• cream
• salt
• black pepper
• nutmeg

Instructions

1. 1 Fill a small saucepan with 1 inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
2. 2 Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over mushrooms, and cook for 1 minute, constantly stirring. Gradually stir in cream and season with salt, pepper, and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for a few minutes before serving.

By Cheeto

Ingredients

• ✓ green pea
• egg noodle
• cream of mushroom soup
• cheddar cheese
• tuna
• mushroom
• onion
• potato chip

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Add egg noodles and cook until tender yet firm to the bite, 7 to 9 minutes; drain. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
3. 3 Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until evenly coated.
4. 4 Transfer the mixture into a 9x13-inch baking dish.
5. 5 Top the mixture with crushed potato chips and remaining 1 cup of cheese.
6. 6 Bake in the preheated oven until cheese is melted and edges are lightly golden, about 15 to 20 minutes.
7. 7 Serve hot. Enjoy!

By JAICARD

Ingredients

• ✓ green pea
• rigatoni pasta
• olive oil
• garlic
• sweet sausage
• heavy cream
• butter
• parmesan cheese

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.
2. 2 In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

By Elaina

Ingredients

• ✓ green pea
• egg noodle
• tuna
• cream of celery soup
• red bell pepper
• onion
• salt
• pepper

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 leaving about a 1/2 cup of water in the pot.
2. 2 To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
3. 3 Simmer until hot. If needed, add more water or milk.

By M J

Ingredients

• ✓ green pea
• bacon
• iceberg lettuce
• red onion
• cheddar cheese
• cauliflower
• mayonnaise
• parmesan cheese
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 To make the salad: Place chopped lettuce in a large glass dish or bowl; top with a layer of red onion, peas, shredded cheese, cauliflower, and bacon.
4. 4 To make the dressing: Whisk mayonnaise, Parmesan cheese, and sugar together in a bowl until smooth.
5. 5 Drizzle dressing over salad and refrigerate until chilled.
6. 6 Serve and enjoy!

By Leah Mae

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
• sour cream
• cheddar cheese
• green onion
• celery
• tomato
• bacon
• salt
• pepper
• ranch salad dressing mix

Instructions

1. 1 In a large bowl, gently mix the peas, sour cream, Cheddar cheese, green onions, celery, tomatoes, and bacon pieces. Season with salt, pepper, and dry ranch salad dressing mix. Chill at least 1 hour before serving.

By triplesec

Ingredients

• ✓ green pea
• iceberg lettuce
• celery
• green bell pepper
• onion
• mayonnaise
• white sugar
• cheddar cheese
• bacon bits

Instructions

1. 1 In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
2. 2 Cover bowl, and refrigerate for 24 hours before serving.

By Jane

Ingredients

• ✓ green pea
• red potato
• mayonnaise
• egg
• bacon
• onion
• mustard
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
2. 2 Mix potatoes, mayonnaise, peas, eggs, bacon, onion, mustard, salt, and pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.

By Nancy Roy

Ingredients

• ✓ green pea
• macaroni
• green bell pepper
• cheddar cheese
• celery
• onion
• mayonnaise
• sour cream
• milk
• sweet pickle relish

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water until tender yet firm to the bite, 7 to 10 minutes; drain. Rinse pasta under cold water; drain.
2. 2 Combine macaroni, bell pepper, celery, cheese, peas, onion, mayonnaise, sour cream, milk, and pickle relish in a large bowl; mix well.
3. 3 Cover the bowl; refrigerate before serving, at least 24 hours.

By Karena

Ingredients

• ✓ green pea
• potato
• carrot
• green bean
• egg
• bread crumb
• garam masala
• cayenne pepper
• salt
• vegetable oil

Instructions

1. 1 Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
2. 2 Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
3. 3 Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.

By DHANO923

Ingredients

• ✓ green pea
• butter
• green onion
• vegetable broth
• mint
• milk
• salt
• black pepper
• white sugar
• whipping cream
• mint leaves

Instructions

1. 1 Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
2. 2 Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
3. 3 Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

By dakota kelly

Ingredients

• ✓ green pea
• tri-color pasta
• celery
• imitation crabmeat
• mayonnaise
• white sugar
• white vinegar
• milk
• salt
• black pepper

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; rinse under cold water until cool and drain.
2. 2 While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
3. 3 In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

By flwrpwr60

Ingredients

• ✓ green pea
• butter
• all-purpose flour
• chicken broth
• chicken breast
• mushroom
• carrot
• onion
• red bell pepper
• buttermilk biscuit

Instructions

1. 1 Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion, and bell pepper. Mix together and bring to a boil.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour chicken mixture into a 9x13-inch baking dish. Place refrigerated biscuits over top and bake in the preheated oven for 25 to 30 minutes, or until biscuits are done.

By Sara

Ingredients

• ✓ green pea
• penne pasta
• butter
• onion
• all-purpose flour
• garlic powder
• skim milk
• romano cheese
• mushroom
• salmon

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 Melt butter in a large skillet over medium heat. Sauté onion in butter until tender, 2 to 3 minutes. Stir flour and garlic powder into onion.
4. 4 Gradually stir in milk. Heat to just below boiling point, then gradually stir in cheese until sauce is smooth. Stir in peas and mushrooms; cook over low heat until warmed through, about 4 minutes.
5. 5 Toss in smoked salmon and cook until heated through, about 2 minutes. Serve over pasta.

By Dinah

Ingredients

• ✓ green pea
• long-grain white rice
• potato
• onion
• carrot
• tomato soup
• water
• pork sausage
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
3. 3 Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

By Sue-ellen