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Twice baked potatoes with a twist! Pesto adds bold flavor to these twice baked potatoes

  • 4 (12 ounce) russet potatoes
  • 1/2 cup basil pesto, or substitute tomato pesto
  • 1/2 cup shredded Pecorino-Romano cheese, about 2 ounces
  • 1/4 cup whole milk
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup pine nuts
4.5/5 (13 Votes)

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Making the Wiener Schnitzel: Pound meat thin between sheets of plastic wrap for easier washing up

  • For Wiener Schnitzel:
  • Carapelli Extra Light Tasting Olive Oil for frying
  • 2 veal cutlets (about 5 ounces each) pounded to 1/4-inch thickness
  • 1/8 cups all-purpose flour
  • 1/4 cup bread crumbs
  • 1 eggs
  • For Spaetzle:
  • 2-1/2 tablespoons Carapelli Premium 100% Extra Virgin Olive Oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoons salt
  • 1/4 teaspoons. ground pepper
  • 1/4 teaspoons ground nutmeg
  • 1 eggs
  • 1/8 cup milk
4.5/5 (13 Votes)

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There's veggies in this delectable cake, so it's healthy right?! I think so!

  • 2 1/4 cup all-purpose flour
  • 1 1/4 cup sugar
  • 1 tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 cup applesauce
  • 3 large eggs
  • 6 tablespoons safflower oil
  • 1 tablespoon vanilla extract
  • 3 cups zucchini, grated
  • 1 1/2 cups toasted walnuts, chopped
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 4 teaspoons whole milk
4.4/5 (14 Votes)

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Heat a large frying pan with the olive oil and add the sliced zucchini and onion

  • For the Cannellini Spread:
  • 2 zucchini – sliced lengthwise
  • 1 red onion – sliced
  • Asiago cheese – sliced
  • 2 vine ripe tomatoes – sliced
  • Fresh basil leaves
  • Dashes of salt and black pepper
  • 2 - 3 tbs. olive oil
  • Chiabata bread
  • 19 oz. can cannellini beans – drained and rinsed
  • 2 sun dried tomatoes
  • 1/4 cup fresh basil leaves
  • 3 cloves of garlic – roasted
  • Juice of 1/2 lemon
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3 – 4 tbs. olive oil
4.5/5 (13 Votes)

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Preheat the Oven 350 Heat a large cast iron frying pan with the olive oil

  • 8 eggs
  • 1/2 cup milk
  • 1 onion – diced
  • 2 cloves garlic – chopped
  • 5 cooked potatoes – diced
  • 1/4 cup fresh Italian parsley – chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 3 tbs. olive oil
4.5/5 (13 Votes)

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Creamy Chicken Quinoa and Broccoli Casserole

  • 2 cups reduced sodium chicken broth
  • 1 cup milk (I used 2%)
  • 1 teaspoon poultry seasoning
  • 1/2 cup flour
  • 2 cups water, divided
  • 1 cup uncooked quinoa, rinsed
  • 1/4 cup cooked, crumbled bacon (optional… sort of)
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
  • 1/4 cup shredded Gruyere cheese (any kind will work)
  • 3 cups fresh broccoli florets
4.5/5 (13 Votes)

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This sweet potato pie has everything you want

  • CRUST:
  • 1 1/2 cups graham cracker crumbs (made from about 7 1/2-ounces graham crackers, finely ground in processor)
  • 3 tablespoons sugar
  • 6 to 7 tablespoons unsalted butter, melted
  • FILLING:
  • 3 pounds medium red-skinned sweet potatoes (yams)
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • MARSHMALLOW MERINGUE:
  • 1 (7-ounce) jar Kraft Jet-Puffed Marshmallow Creme
  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1/4 cup sugar
4.5/5 (14 Votes)

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This side dish is prepared in your slow cooker so it saves space on the stove top and the oven

  • 2 (16 oz.) Packages of Frozen Sweet Corn
  • 1 (8 oz.) Chive and Onion Cream Cheese
  • 1/4 Cup Butter, cubed
  • 1 Tablespoon Sugar
  • Freshly Ground Black Pepper
  • Chives for Garnish
4.5/5 (13 Votes)

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1. Place cast iron skillet in oven and preheat oven to 400℉ 2

  • ● 1 lb. Sweet Potatoes, cut into spears
  • ● 1 sweet onion, cut into wedges
  • ● 1 tbsp olive oil
  • ● 1 clove garlic , minced
  • ● 1/4 tsp cayenne pepper, if use too much, potatoes will be spicy!
4.5/5 (13 Votes)

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Colorful broccoli quiche is easy to make

  • 4 medium red, yellow or green bell peppers, 4 ounce each
  • 1 cup frozen broccoli florets, defrosted
  • 4 eggs
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried Italian seasoning
4.4/5 (14 Votes)

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Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron or other heavy oven-going skillet over medium-high he...

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, halved and thinly sliced
  • 1 1/2 cups fresh corn kernels (3 ears), or thawed frozen whole kernel corn
  • 1/2 red sweet pepper, chopped (1/2 cup)
  • 1/2 teaspoon ground cumin
  • 1/4 cup cornmeal
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 14 1/2 - ounce can cream-style corn
  • 4 eggs, lightly beaten
  • 1 4 - ounce can diced green chiles, undrained
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • 1 tablespoon butter
4.5/5 (13 Votes)

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"This side dish is easy to prepare and SO yummy

  • Aioli:
  • 1/4 cup olive oil
  • 1/2 cup blended oil
  • 1 clove garlic, roughly chopped
  • 3 egg yolks or 9 Tbsp pasteurized egg substitute
  • 2 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp fresh oregano, chopped
  • 1/4 cup fresh basil, chopped
  • Tomatoes:
  • 4 green tomatoes, ends removed and sliced 1/4" thick
  • 1/2 cup cornmeal
  • 1/4 cup Parmesan cheese, grated
  • 1/8 tsp cayenne pepper
  • 1-1/2 tsp kosher salt, divided
  • 3/4 tsp ground black pepper, divided
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 cup flour
  • 2 eggs
4.4/5 (16 Votes)

Any burning questions? Our chefs answer!

Fried Green Tomatoes with Garlic-Basil Aioli Twice Baked Pesto Mashed Potatoes