Type what you have

Ingredients

• ✓ pea
• vegetable oil
• onion
• garlic
• vegetable broth
• evaporated milk
• salt
• pepper

Instructions

1. 1 Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
2. 2 Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

By flor

Ingredients

• ✓ pea
• sweet potato
• beef chuck roast
• ground bison
• carrot
• green bean
• spinach
• oat
• pumpkin puree
• olive oil

Instructions

1. 1 Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
2. 2 Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
3. 3 Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.

By Deb Kacher

Ingredients

• ✓ pea
• mozzarella cheese
• pepper
• milk
• all-purpose flour
• chicken bouillon
• butter
• pepper
• salt
• dill weed
• water
• tomato paste
• cilantro
• chicken breast
• garlic
• green bell pepper
• onion
• olive oil
• penne pasta

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, 10 to 12 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Ingredients

• ✓ pea
• mint
• parsley
• pomegranate molasses
• brown sugar
• bay leaf
• tomato paste
• tomato
• fava bean
• vegetable broth
• salt
• red bell pepper
• carrot
• butternut squash
• anchovy
• garlic
• onion
• olive oil
• olive oil
• red pepper flake
• paprika
• sea salt
• garlic
• cumin seed
• caraway seed
• coriander seed

Instructions

1. 1 To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
2. 2 Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
3. 3 Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
4. 4 Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
5. 5 Just before serving, stir in the chopped parsley. Top with the mint, if you like.

By XjacyX

Ingredients

• ✓ pea
• breast milk

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

Ingredients

• ✓ pea
• mushroom
• hot pepper sauce

Instructions

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

By AROEL

Ingredients

• ✓ pea
• cheddar cheese
• sweet onion
• sugar
• salad dressing

Instructions

1. 1 In a medium serving bowl, mix together the peas, Cheddar cheese and onion. Stir in the sugar and creamy salad dressing. Chill for at least 1 hour before serving.

By Tresa Raymer

Ingredients

• ✓ pea
• cheddar cheese
• red delicious apple
• sugar
• mayonnaise

Instructions

1. 1 Combine peas, cheese, apples, sugar, and mayonnaise in a bowl. Fold together gently to mix and dissolve sugar. Chill for at least 30 minutes before serving.

By Deena

Ingredients

• ✓ pea
• macaroni and cheese mix
• cream of mushroom soup
• tuna

Instructions

1. 1 Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.

By Tresa Raymer

Ingredients

• ✓ pea
• beet
• red onion
• vegan mayonnaise
• onion powder

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

Ingredients

• ✓ pea
• shrimp
• red onion
• ranch dressing
• boston lettuce

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

Ingredients

• ✓ pea
• cream of chicken soup
• cream of mushroom soup
• water
• chicken breast

Instructions

1. 1 Combine cream of chicken soup, cream of mushroom soup, and water in a large pot or saucepan over medium-low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

By Marie

Ingredients

• ✓ pea
• potato
• butter
• vegetable broth
• chicken broth
• salt
• parsley
• mint

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

Ingredients

• ✓ pea
• beet
• bacon
• red swiss chard
• feta cheese

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

Ingredients

• ✓ pea
• chicken flavored ramen noodle
• water
• carrot
• egg
• mayonnaise

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

Ingredients

• ✓ pea
• smoked sausage
• corn
• chili sauce
• onion
• basil
• black pepper
• cheddar cheese

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

Ingredients

• ✓ pea
• linguine pasta
• bacon
• garlic
• milk
• cream cheese
• parmesan cheese

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

Ingredients

• ✓ pea
• red onion
• cheddar cheese
• egg
• garlic powder
• salt
• black pepper
• paprika
• salad dressing

Instructions

1. 1 Combine peas, onion, Cheddar cheese, egg, garlic powder, salt, pepper, and paprika in a bowl. Add enough creamy salad dressing so that the mixture is coated thoroughly.

By Soulfood

Ingredients

• ✓ pea
• chicken broth
• white pepper
• sesame oil
• egg
• green onion

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

Ingredients

• ✓ pea
• almond
• onion
• mayonnaise
• black pepper

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

Ingredients

• ✓ pea
• penne pasta
• cheddar cheese
• bacon
• bell pepper
• onion
• plain greek yogurt

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

Ingredients

• ✓ pea
• cauliflower
• green olive
• celery
• ranch dressing
• plain yogurt
• garlic powder
• cashew nut

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

Ingredients

• ✓ pea
• cucumber
• monterey jack cheese
• mayonnaise
• milk

Instructions

1. 1 Combine cucumber, peas, and cheese in a large bowl. Whisk mayonnaise and milk together in a small bowl; pour over salad and stir to coat.

By gumball

Ingredients

• ✓ pea
• potato
• chicken gravy
• carrot
• chicken
• pie crust
• egg

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

Ingredients

• ✓ pea
• chicken broth
• long-grain white rice
• corn
• carrot
• onion
• cheddar cheese

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

Ingredients

• ✓ pea
• water
• sesame oil
• pork loin
• green onion
• carrot
• garlic
• cauliflower
• soy sauce
• egg

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

Ingredients

• ✓ pea
• pasta
• bacon
• cream cheese
• milk
• parmesan cheese
• garlic powder

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

Ingredients

• ✓ pea
• fettuccine pasta
• tuna
• alfredo pasta sauce
• garlic powder
• oregano
• basil

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

Ingredients

• ✓ pea
• onion
• olive oil
• garlic
• chicken breast
• water
• yellow rice

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

Ingredients

• ✓ pea
• green bean
• shoepeg corn
• onion
• celery
• salt
• black pepper
• white sugar
• cooking oil
• red wine vinegar

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