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Vegetable recipes - 6281 recipes

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1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees

  • 3 tablespoons unsalted butter , cut into 3 pieces
  • 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
  • Table salt
  • 1 1/2 cups water
  • 1/4 cup Bourbon
  • 1 C Guinness
  • 4 cups low-sodium chicken broth
  • Cheese Croutons
  • 1 small baguette , cut into 1/2-inch slices
  • 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
  • 2 cups beef broth
  • 6 sprigs fresh thyme , tied with kitchen twine
  • 1 bay leaf
  • Ground black pepper
4.4/5 (19 Votes)

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Sweet potato pie is a Southern staple, fragrant with cinnamon, nutmeg, and vanilla

  • 1 pound sweet potatoes
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust
4.4/5 (17 Votes)

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Try this super fresh and seasonal dish this fall! Creamy Vegan Butternut Squash Linguine with Fried Sage is perfect...

  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, pressed or chopped
  • 1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
  • sea salt and/or Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 cups vegetable broth
  • 1 (12-ounce) whole grain linguine or fettuccine
  • shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish
4.3/5 (15 Votes)

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Yeah, sure. There are lots of recipes for Cream of Asparagus Soups

  • 2 pounds asparagus (see note), stem ends trimmed
  • 3 tablespoons unsalted butter
  • 2 small leeks , white and light green parts only, halved lengthwise and sliced thin
  • Salt and pepper
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 cup frozen peas
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1/2 teaspoon lemon juice
4.3/5 (18 Votes)

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Yummy, creamy, and full of flavor

  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 cups coarsely chopped artichoke hearts*
  • 1 (9 to 10- ounce) package frozen chopped spinach
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 cup Italian 4-Cheese Shred**
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon garlic salt
  • 2 tablespoons fresh basil, chopped
  • 1/2 cup shredded mozzarella
  • Salt and pepper to taste
4.5/5 (13 Votes)

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In medium saucepan or small frying pan, melt butter

  • 1/2 stick butter (4 Tbl.)
  • 1 small sweet onion, cut into thin wedges
  • 1 medium regular red potato, unpeeled, 1/2-3/4″ dice
  • 1/4 tsp. coarse ground black pepper
  • 3 strips crisp-cooked bacon, thinly sliced
  • 1/2 tsp. finely minced garlic
  • 1 1/2 tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
  • 1 (14.5 oz.) can green beans, drained
4.6/5 (18 Votes)

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Bacon and Onion Dip recip! With crisp bacon and sweet caramelized onions, you'll question why you used the packaged...

  • 4 slices bacon
  • 1/2 cup red onions, diced
  • 1 (14-ounce) can white beans, drained and rinsed
  • 1/3 cup sour cream
  • 1/2 teaspoon black pepper
  • Salt to taste
4.2/5 (14 Votes)

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From The Slow-Roasted Italian

  • 4 ears fresh corn on the cob, cleaned and washed
  • 1 (10.5 ounce) package grape tomatoes, halved
  • 8 ounces fresh mozzarella, cut into bite size pieces
  • 10 basil leaves, chiffonade (roll leaves and slice thinly)
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground coarse black pepper
4.1/5 (24 Votes)

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Twice baked sweet potato soufflés

  • 3 heads garlic, tops removed
  • 3 tbsp olive oil
  • 14 oz. sweet potatoes, peeled and chopped
  • 1.5 oz. butter, unsalted (plus a bit extra to grease ramekins)
  • 1.5 oz. all purpose flour
  • 5 oz. 2% milk
  • 3.5 oz. sharp cheddar cheese, shredded
  • 2 large egg yolks
  • 4 large egg whites
  • 8.5 oz. heavy whipping cream
  • Parsley, chopped
4.5/5 (13 Votes)

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In a medium bowl mash beans with a fork or potato masher

  • Easy Tomato Sauce:
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1 1/2 cups soft bread crumbs
  • 1/4 cup shredded carrot
  • 1/4 cup finely chopped onion
  • 1 egg
  • 2 tablespoons snipped fresh parsley
  • 3 tablespoons olive oil
  • 4 slices country Italian bread, toasted
  • 1 cup packed fresh baby spinach
  • 1/4 cup Easy Tomato Sauce
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 2 tablespoons snipped fresh basil
  • Salt
  • Ground black pepper
4.5/5 (13 Votes)

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Awesome! Made it this year for Thanksgiving and everyone loved it!

  • Base layer:
  • 1 box yellow cake mix (minus 1 cup, set aside for topping)
  • 1 stick butter (8 Tablespoons)
  • 1 egg
  • Pumpkin Pie Filling:
  • 1 large can pumpkin
  • 2 cups sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon Mace
  • 1/2 teaspoon Allspice
  • 4 eggs (beaten)
  • 2 cups milk
  • 1 Tablespoon butter
  • Topping:
  • 3 Tablespoons cold butter
  • 1 Tablespoon cinnamon to reserved cup of dry cake mix.
4.5/5 (13 Votes)

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Just imagine. Luscious pumpkin pie, and creamy cheesecake rolled into one—all for only 90 calories per serving

  • CRUST:
  • 3 tablespoons butter or margarine, melted
  • 1 cup graham cracker crumbs
  • 3 tablespoons no-calorie granulated sweetener*
  • FILLING:
  • 8 ounces light tub-style cream cheese
  • 2 large eggs, divided
  • 1/3 cup plus 1/2 cup no-calorie granulated sweetener*, divided
  • 1 teaspoon vanilla
  • 1 (15-ounce) can 100% packed pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves
4.4/5 (14 Votes)

Any burning questions? Our chefs answer!

Pumpkin Pie Cheesecake Squares French Onion Soup with Bourbon and Guinness