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Layers of baby peas, vegetables, a mayonnaise dressing, and mozzarella cheese make up this delightful summer salad that can be eaten right away or chilled.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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Bananas, cream, lemon juice, citrus soda, sugar and lemon sherbet in a lemony creamy blend.
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This trifle is simple to prepare, but does require 4 hours refrigeration before serving. Can be prepared the night before.
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We love this vodka and ice cream cocktail; sweet and delicious!
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This pea sorbet from Atelier Crenn's pastry chef, Juan Contreras brings veggies to the table for dessert.
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Make pattypan squash as fast as you can, with flash-sautéed ramps and sugar snap peas, then finish it off with a tangle of fresh pea tendrils and a handful of toasted walnuts.
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Get Snow Globe Cookies Recipe from Food Network
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Green pea patties with Parmesan cheese are a delightful appetizer or side dish for spring or summer parties.
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.