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Ingredients

• ✓ green pea
• ramen noodle
• soy sauce seasoning
• vegetable oil
• egg
• vegetable oil
• green onion
• carrot
• red bell pepper
• sesame oil
• sesame oil
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a medium pot of water to a boil. Cook ramen noodles, reserving seasoning packets, in boiling water until softened, about 3 minutes. Drain noodles and set aside.
3. 3 Heat 1 tablespoon vegetable oil in a small skillet. Cook and stir beaten eggs in hot oil until scrambled and firm. Set aside.
4. 4 Heat 1 teaspoon vegetable oil in a large skillet or wok over medium heat. Add green onions into hot oil and stir fry until softened, 2 to 3 minutes. Remove green onions to a plate; set aside.
5. 5 Heat remaining 1 teaspoon vegetable oil in the same wok or skillet over medium heat. Add carrots, peas, and bell pepper separately; stir frying until softened, removing each to the plate with green onions when done.
6. 6 Combine 2 tablespoons sesame oil with remaining 1 tablespoon vegetable oil in the same skillet or a wok over medium heat. Stir fry cooked noodles in hot sesame-vegetable oil, tossing frequently, until golden, 3 to 5 minutes. Season with desired amounts of sesame oil, soy sauce, and reserved ramen seasoning packets; toss to coat.
7. 7 Stir in cooked vegetables, tossing frequently, until heated through, about 5 more minutes.
8. 8 Enjoy!

By Karen

Ingredients

• ✓ green pea
• vegetable oil
• chicken breast
• vinegar
• sugar
• soy sauce
• red pepper flake
• garlic powder
• onion powder
• ginger
• button mushroom
• green onion
• cornstarch
• water

Instructions

1. 1 Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and sugar; stirring to dissolve sugar. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more sugar; if it is too sweet, add more vinegar.
2. 2 Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.

By TOCOYOTE

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ green pea
• beef stew meat
• potato
• carrot
• cream of mushroom soup
• condensed french onion soup
• water

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
3. 3 Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

By KARPITS

Ingredients

• ✓ green pea
• onion
• garlic
• butter
• mushroom
• sugar
• salt
• thyme
• black pepper

Instructions

1. 1 Cook peas according to package directions. Set aside.
2. 2 Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

By MOLSON7

Ingredients

• ✓ green pea
• vegetable oil
• chicken
• onion
• baking potato
• parsley
• black pepper
• chicken broth

Instructions

1. 1 Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
2. 2 Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

By Cindy

Ingredients

• ✓ green pea
• chicken stock
• chicken
• celery
• carrot
• cheddar cheese
• cornstarch
• milk
• pastry

Instructions

1. 1 In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
2. 2 Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
3. 3 Preheat the oven to 325 degrees F (175 degrees C).
4. 4 Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.

By Chris

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
• rigatoni pasta
• bacon
• garlic
• milk
• cream cheese
• butter
• parmesan cheese
• ham

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
3. 3 Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

By Big Daddy Cooks

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
• white rice
• water
• egg
• salt
• black pepper
• vegetable oil
• bacon
• soy sauce
• green onion

Instructions

1. 1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
2. 2 Heat 1 teaspoon oil in small frying pan. Pour in eggs. Coat the bottom of the pan evenly with eggs; cook for about 3 minutes. Flip eggs, cook 1 minute more, and transfer them to a cool surface. Let cool, then cut into thin slices. Set aside.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
4. 4 Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in cooked rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs, and green onions. Stir and cook until heated through, approximately 3 minutes.

By homemaker

Ingredients

• ✓ green pea
• jasmine rice
• water
• pineapple
• vegetable oil
• egg
• chinese sausage
• carrot
• onion
• corn

Instructions

1. 1 Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
4. 4 Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
5. 5 Increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
7. 7 Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
8. 8 Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
9. 9 Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
10. 10 Bake in the preheated oven until heated through, about 15 minutes.

By Tao,RN

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
• rotini pasta
• butter
• chicken breast
• onion
• mushroom
• milk
• cheddar cheese soup
• cheddar cheese
• 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. Preheat oven to 350 degrees F (175 degrees C.)
2. 2 Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
3. 3 Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

By Michelle W

Ingredients

• ✓ green pea
• mixed bean
• turkey sausage
• tomato
• chicken broth
• white wine
• red bell pepper
• onion
• celery
• carrot

Instructions

1. 1 Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
2. 2 Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
3. 3 In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.

By Margaret Rolfe

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
• chicken
• chicken broth
• carrot
• cream of mushroom soup
• salt
• black pepper
• baking mix
• milk
• garlic powder
• celery seed
• paprika

Instructions

1. 1 In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
2. 2 Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
3. 3 Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
4. 4 Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.

By Debbie Rowe

Ingredients

• ✓ green pea
• sesame oil
• green bell pepper
• carrot
• green onion
• ham
• garlic
• jasmine rice
• soy sauce
• rice vinegar
• egg

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrots; saute 2 minutes. Add 3/4 cup green onions, ham, green peas, and garlic; saute 3 minutes.
2. 2 Add unheated rice to skillet. Drizzle with soy sauce and vinegar; cook 3 minutes, stirring occasionally. Make 4 indentations in rice mixture; crack 1 egg into each indentation. Cover pan; cook until egg whites are set and yolks are cooked to desired degree of doneness, 5 to 7 minutes. Uncover and garnish with remaining 1/4 cup green onions.

By Uncle Ben's

Ingredients

• ✓ green pea
• water
• red lentil
• coconut oil
• potato
• carrot
• green bell pepper
• swiss chard
• garlic
• salt
• nutmeg
• black pepper
• lemon

Instructions

1. 1 Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
2. 2 Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
3. 3 Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
4. 4 Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.

By Delicious Plants

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
• 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
• pie crust
• margarine
• onion
• potato
• all-purpose flour
• oregano
• garlic powder
• black pepper
• beef broth
• carrot
• beef

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
2. 2 Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
3. 3 Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

By Dan Poplawski