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Vegetable recipes - 6281 recipes

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Crack Green Beans will have even the pickiest eater begging for seconds

  • 5 (8-ounce) cans of green beans, drained
  • 12 slices bacon, chopped, cooked to crisp and drained
  • 2/3 cup brown sugar
  • 1/4 cup butter, melted
  • 7 teaspoons soy sauce
  • 1 1/2 teaspoons garlic powder
4.6/5 (9 Votes)

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A couple of tips: This casserole turns out better with Stove Top Stuffing than with Mrs

  • 1 package of stuffing
  • 1 cup sour cream
  • 1/2 cup milk
  • 1-2 chicken breasts chopped into bite-size pieces
  • 2 cans of green beans, drained
  • 2 cups cheddar cheese
4.2/5 (15 Votes)

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This simple preparation brings out the natural sweetness in plum tomatoes

  • 3 plum tomatoes, halved lengthwise
  • 1 tablespoon(s) olive oil
  • 1 teaspoon(s) dried basil or oregano
  • Coarse salt and ground pepper
4.6/5 (9 Votes)

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Preheat oven to 350 degrees

  • 3 cups flour
  • 1 tbsp + 2 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 cups sugar
  • 4 large eggs
  • 1 cup Crisco oil
  • 1/2 cup orange juice or water
  • 1 15-oz can pumpkin
  • 2 cups dried cranberries
  • 2 cups chopped pecans (optional)
4.6/5 (9 Votes)

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Bon Appetit

  • Dipping Sauce
  • 1 1 1 cup plain low-fat yogurt
  • 1 1 1 tablespoon chopped kosher pickle or pickle relish
  • 2 2 2 teaspoons finely grated lemon zest
  • 2 2 2 teaspoons chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • Fries
  • Vegetable oil (for frying)
  • 1 1 1 cup rice flour
  • 2 2 1 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
  • 1 1/2 1 1/2 1/2 tablespoons za'atar
  • 1 1 1 tablespoon garlic powder
  • 1 1 1 teaspoon fine sea salt plus more for seasoning
3.9/5 (15 Votes)

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Get the perfect side dish with this Butternut Squash, Sage, and Mushroom Casserole recipe

  • 2 medium-sized butternut squash, about 1 1/2 pound each
  • Cooking spray
  • 1 teaspoon olive oil
  • 4 large cloves garlic, chopped
  • 1 pound white button mushrooms, sliced thinly
  • 1/2 pound shiitake mushrooms, stemmed and sliced thinly
  • 1/4 teaspoon salt, plus more to taste
  • 11 ounces fat-free evaporated milk
  • 3 medium-sized shallots, sliced
  • 1 tablespoon sage, chopped
  • 1/8 teaspoon black pepper, or to taste
  • 8 ounces whole-wheat lasagna noodles
4.5/5 (10 Votes)

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Classic potato salad recipe that is perfect for picnics, barbecues or any time!

  • 3 1/2 pounds potatoes, cut into 1/2" cubes
  • 4 eggs
  • 1 cup cooked crispy thick cut, bacon, chopped
  • 1 cup celery, diced
  • 1/2 cup flat leaf parsley, chopped, or 2 tablespoons dried parsley
  • 1/2 cup green onion, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 to 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • Fresh ground pepper, to taste
  • 1 to 2 teaspoons ground mustard
4.6/5 (9 Votes)

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It was pancake Tuesday and I hadn’t planned very well

  • 4 medium zucchini grated and "sweat" out
  • 1/4 tsp salt or to taste
  • 1/4 cup Parmesan cheese freshly grated
  • 2 green onions chopped
  • 2 large eggs
  • 3 cloves garlic chopped
  • 4 leaves sage chopped
  • 1 pinch nutmeg ground
  • 1 pinch onion powder
  • 1/4 tsp black pepper ground, or to taste
  • 1 tsp olive oil or as needed
4.6/5 (9 Votes)

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What a wonderful treat, jalapeno corn muffins with a savory sausage surprise inside

  • 4 breakfast sausages
  • 1 jalapeño pepper
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 2 large eggs
3.9/5 (11 Votes)

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Make Batter: 1. Preheat oven to 350F

  • Batter:
  • 2 cups flour
  • 1 1/4 sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup sour cream
  • 3 cups diced rhubarb
  • Topping:
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 1/4 flour
  • Cinnamon, for dusting
3.3/5 (72 Votes)

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Cook orzo in salted water; drain and transfer to large salad bowl

  • 1 pound orzo pasta
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 medium shallot, grated
  • 5 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh dill, chopped
  • 1 cup Kalamata olives, pitted and sliced
  • 2 medium cucumbers, mostly peeled, cut in half lengthwise, seeded and sliced
  • 6 ounces feta cheese, crumbled
4.6/5 (10 Votes)

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The homemade Ranch dressing gives a tangy taste to your chicken (or tuna) salad in this recipe

  • 2 to 3 cups shredded chicken (I use a roast chicken and a mix of white and dark meat) or 4 cans of white albacore tuna, drained
  • 2 green onions, both the light and dark green parts, sliced
  • 1 red bell pepper, roasted, peeled, seeded and diced
  • 1 yellow bell pepper, roasted, peeled, seeded and diced
  • 1 small carrot peeled and grated or shredded (sometimes I steam the carrot shreds, about 1 to 2 minutes, for more flavor)
  • 2 large stalks of celery, peeled (this is the best way to add it to salads, no strings), thick white end cut off, split vertically three or four times, finely diced
  • 1 very small red onion or one-quarter of a large red onion, diced (or 1 large shallot, diced)
  • 1 to 3 avocados, depending on how many sandwiches, each half slightly mashed
  • Garlic Greek Yogurt Ranch Mayo (recipe follows). the amount depending on how 'wet' you like your chicken salad
  • Kosher salt and fresh ground black pepper, if needed.
  • GREEK YOGURT GARLIC RANCH 'MAYO'
  • 2/3 cup Greek Yogurt (Use all mayonnaise instead of yogurt, if desired)
  • 2 to 3 tablespoons mayonnaise (if using all mayonnaise, just 2)
  • 1/4 cup chopped, fresh parsley
  • 2 tablespoons chopped, fresh chives
  • 1 tablespoon chopped, fresh dill weed
  • 1 garlic clove chopped and smashed into a paste with a pinch of kosher salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup buttermilk (more or less, taste as you drizzle it in and stir, or 2 teaspoons buttermilk powder**) You can omit all the buttermilk, if you like. It's great without it too, since yogurt is already tangy. If using all mayo, you need to use it.
  • Salt and pepper to taste
4.5/5 (10 Votes)

Any burning questions? Our chefs answer!

Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch “Mayo” Crack Green Beans