Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ green pea
• sirloin steak
• salt
• black pepper
• beef broth
• carrot
• potato
• cornstarch
• water
• pie crust

Instructions

1. 1 Gather all ingredients.
2. 2 Brown pieces of meat on all sides in a saucepan over medium heat. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; 2 to 3 hours.
3. 3 Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
4. 4 Meanwhile, in another 2-quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; 15 to 20 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 When carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine peas with carrots, potatoes, and beef.
7. 7 Dissolve cornstarch with 1/3 cup water. Pour into the saucepan with beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
8. 8 Line a 9-inch pie plate with one of the pie crusts following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust.
9. 9 Bake in the preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

By Stephanie

Ingredients

• ✓ green pea
• orzo pasta
• olive oil
• mushroom
• onion powder
• salt
• pepper
• butter
• corn kernel
• flat-leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

By dizzygrltoo

Ingredients

• ✓ green pea
• basmati rice
• butter
• margarine
• clove
• cinnamon stick
• serrano pepper
• ginger root
• salt
• white sugar
• water

Instructions

1. 1 Wash and drain the rice.
2. 2 Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
3. 3 Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

By Sowmya

Ingredients

• ✓ green pea
• egg
• lettuce
• onion
• water chestnut
• mayonnaise
• sugar
• seasoning salt
• garlic powder
• bacon
• tomato

Instructions

1. 1 Place eggs in a large saucepan and completely cover with water. Bring to a boil. Cover and remove from heat. Let stand for 12 minutes. Remove eggs and chill.
2. 2 In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and peas.
3. 3 In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread over the top evenly over the top of the peas. Cover and refrigerate overnight.
4. 4 Peel and chop hard-cooked eggs.
5. 5 Remove salad from refrigerator and top with the bacon, eggs and tomato. Serve.

By FRANCESWOOD

Ingredients

• ✓ green pea
• butter
• all-purpose flour
• chicken broth
• heavy cream
• garlic powder
• salt
• black pepper
• chicken breast
• almond

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt, and pepper. Mix together and cook until thickened.
2. 2 Stir in chicken, peas, and almonds. Heat through and serve.

By Sara

Ingredients

• ✓ green pea
• asparagus
• butter
• chicken broth
• leek
• spinach
• sugar
• all-purpose flour
• salt
• white pepper
• heavy cream

Instructions

1. 1 Cut asparagus stalks into 1-inch pieces; set tips aside.
2. 2 Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add ⅓ cup broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook 3 minutes more.
3. 3 Add remaining 4 ⅔ cups broth to the Dutch oven; bring to a boil. Reduce heat; simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.
4. 4 Purée soup with an immersion blender until very smooth.
5. 5 Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.
6. 6 Whisk flour mixture into soup until smooth; season with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in reserved asparagus tips; simmer until tender, about 5 minutes.
7. 7 Add heavy cream; cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes more.

By laveling

Ingredients

• ✓ green pea
• ground beef
• onion
• egg
• bread crumb
• meatloaf seasoning mix
• cheddar cheese
• tomato sauce
• sugar
• worcestershire sauce
• spaghetti
• carrot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the ground beef, onion, egg, bread crumbs, and meatloaf seasoning. Use your hands to mix until well blended. Measure out 1/3 cupfuls of the meat mixture and mold around a cube of cheese like a meatball. Shape into a point at one end and lengthen the body a bit by rolling between your hands. Place your ''rat'' into a shallow baking dish, and continue with the remaining meat. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails.
3. 3 In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce. Pour over the rats in the dish and cover the dish with a lid or aluminum foil.
4. 4 Bake for 45 minutes in the preheated oven. Uncover the dish and continue to bake for another 20 to 30 minutes, basting occasionally with the sauce to glaze the rats.
5. 5 While the rats finish baking, heat the peas and carrots in a small bowl in the microwave for about 15 seconds.
6. 6 Carefully transfer the rats to a serving platter so that their delicate tails don't fall off. Press peas into the pointy end to make eyes, and insert carrot slices to make ears. Spoon some of the tomato sauce around them and serve.

By ANGELA O

Ingredients

• ✓ green pea
• water
• farro
• pesto
• lemon
• parsley
• salt
• black pepper
• asparagus
• olive oil
• red pepper flakes
• chive

Instructions

1. 1 Combine water and farro in a pot and bring to a boil over high heat. Reduce heat to medium-high and cook, uncovered, until farro is creamy and water is absorbed, about 30 minutes.
2. 2 Remove from heat and stir in pesto, 1/2 of the lemon zest, 1/2 of the lemon juice, parsley, salt, and pepper. Cover to keep warm and set aside.
3. 3 Meanwhile, cover the bottom of a skillet with a small amount of water and bring to a boil over medium-high heat. Add asparagus and peas. Cover, reduce heat to medium, and cook for 5 minutes. Drain and season vegetables with remaining lemon zest, lemon juice, olive oil, red pepper flakes, salt, and pepper.
4. 4 Divide farro among 4 bowls. Top with vegetables and garnish with chives.

By RainbowJewels

Ingredients

• ✓ green pea
• pork chop
• brown rice
• white rice
• onion
• butter
• water chestnut
• mushroom
• water
• beef broth
• worcestershire sauce
• onion soup mix
• pepper

Instructions

1. 1 In a large skillet over medium heat, brown pork chops on both sides.
2. 2 Lightly spray the slow cooker with cooking spray. Then place brown and white rice, onion, butter, peas, water chestnuts, and mushrooms in the slow cooker. Pour in water, broth, and Worcestershire sauce. Stir in onion soup mix, season with pepper, and top with pork chops.
3. 3 Cover, and cook on Low setting for 7 to 9 hours, or on High setting for 4 to 5 hours.

By JENNIFERK2

Ingredients

• ✓ green pea
• long-grain white rice
• canola oil
• sesame oil
• ham
• green onion
• red bell pepper
• carrot
• garlic
• salt
• chicken broth
• soy sauce
• chile paste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place rice in an 8x12-inch baking dish. Drizzle in canola and sesame oils, then toss rice until completely coated. Add ham, green onions, bell peppers, carrots, peas, garlic, and salt. Stir until well combined.
3. 3 Bring chicken broth, soy sauce, and chile paste to a boil in a saucepan over high heat. Pour broth over rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
4. 4 Bake in the preheated oven for 32 minutes. Remove and let stand for 10 minutes. Increase the oven temperature to 475 degrees F (245 degrees C).
5. 5 Carefully remove the foil and fluff rice with a fork. Taste and adjust seasoning. Return to the oven and cook until rice is browned and crusty on top, about 10 minutes.

By John Mitzewich

Ingredients

• ✓ green pea
• beef stew meat
• stewed tomato
• celery
• carrot
• potato
• onion
• tapioca
• beef bouillon
• thyme
• rosemary
• marjoram
• red wine

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Cover with the lid.
3. 3 Bake in the preheated oven for 5 to 6 hours. Add peas during the last 30 minutes of cooking.

By It's A New Day

Ingredients

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

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine chicken, carrots, peas, and celery in a saucepan; add water to cover. Bring to a boil; boil for 15 minutes. Drain.
3. 3 Meanwhile, melt butter in a separate saucepan over medium heat. Add onion; cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, black pepper, and celery seeds.
4. 4 Slowly stir in chicken broth and milk.
5. 5 Reduce heat to medium-low; simmer until thick, 5 to 10 minutes. Set aside off heat.
6. 6 Place 1 crust in a 9-inch pie plate; add chicken and vegetables to the crust. Pour hot broth mixture over top.
7. 7 Cover pie with top crust, seal the edges, and trim any excess dough. Make several small slits in top crust to allow steam to escape.
8. 8 Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
9. 9 Enjoy!

By Robbie Rice

Ingredients

• ✓ green pea
• vegetable oil
• beef stew meat
• onion
• tomato paste
• beef broth
• potato
• carrot
• thyme
• red pepper flakes
• rosemary
• bay leaf
• button mushroom

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes; remove meat and set aside.
3. 3 Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes.
4. 4 Return beef to the pot; stir in beef broth. Reduce heat to low, cover, and simmer until meat is tender, about 1 to 1 1/2 hours.
5. 5 Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf; simmer, covered, for 45 minutes, adding some water if stew gets too thick.
6. 6 Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes.
7. 7 Remove rosemary sprig and bay leaf before serving. Enjoy!

By Marianne

Ingredients

• ✓ green pea
• cream of chicken soup
• water
• celery
• onion
• salt
• poultry seasoning
• black pepper
• chicken breast
• carrot
• potato
• baking mix
• milk

Instructions

1. 1 Combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper in a large, heavy pot. Cover and cook over low heat for 1 ½ hours.
2. 2 Add potatoes and carrots; cover and cook for another 30 minutes.
3. 3 Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
4. 4 Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto boiling stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

By CLAIRELLEN

Ingredients

• ✓ green pea
• shrimp
• salt
• egg noodle
• butter
• all-purpose flour
• milk
• heavy cream
• salt
• black pepper
• mushroom
• cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish.
2. 2 Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
3. 3 Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
4. 4 Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter.
5. 5 Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

By cutienut

Ingredients

• ✓ green pea
• venison stew meat
• potato
• onion
• celery
• carrot
• beef bouillon
• beef broth
• browning and seasoning sauce
• mushroom
• salt
• pepper
• cornstarch
• water

Instructions

1. 1 Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
2. 2 Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

By Shann