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from: http://www.epicurious

  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 1 large onion, diced
  • 1 medium fennel bulb, trimmed and sliced crosswise
  • 1/2 garlic clove, minced
  • 2 large fresh sage leaves, roughly chopped
  • 2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
  • 4 cups chicken or vegetable broth
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons grated Parmesan
4.5/5 (11 Votes)

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Eat like a steak or serve like hamburgers with the delicious caramelized onions with pan gravy made from the drippi...

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoons seasoned salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 1 cup onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon cooking sherry
  • 1/2 teaspoon seasoned salt
4/5 (27 Votes)

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For a change of pace, substitute your favorite barbecue sauce for the marinara in this stuffed zucchini recipe

  • Ingredients
  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce
4.5/5 (10 Votes)

By

Approx nutrition info per 1

  • 1.5 cups cauliflower florets (frozen is fine - abut 24 oz)
  • 1.5 cups ham stock or chicken broth
  • 1/2 cups water---Heavy cream
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 3/4 cups chopped ham
  • 1/2 Tbsp apple cider vinegar
  • 1/4 Tbsp fresh thyme leaves
  • 1/2 Tbsp butter (or ghee, bacon fat, or coconut oil)
  • kosher salt and ground black pepper to taste
4.5/5 (8 Votes)

By

Heat oil in a medium pot over medium heat

  • 3 tablespoons olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 2 large garlic cloves, minced
  • 3 small links Spanish chorizo (about 5 ounces total), sliced 1/4-inch thick
  • 2 bay leaves
  • 2 1/2 Yukon Gold potatoes, peeled and cut into bite-size pieces
  • 1/4 medium green cabbage, cored and thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 8 cups chicken stock or water
3.8/5 (41 Votes)

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1. In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer ...

  • 1/2 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrainded
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/2 cup uncooked orzo pasta
  • 1 . In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
  • 2 . Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender. Yield: 6 servings.
4.2/5 (24 Votes)

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Big, pink and tasty, this rhubarb cake is easy to make and turns more like a crisp than a cake

  • YELLOW CAKE
  • 1 cup sugar
  • 1/2 cup butter
  • 4 yolks from large eggs, beaten
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • RHUBARB LAYER
  • 3 cups sliced rhubarb, sliced into 1/2-inch pieces
  • 1/2 cup sugar
  • 1 package strawberry Jello
  • 3 cups miniature marshmallows
  • 1/4 cup powdered sugar
  • Crème fraîche or vanilla ice cream
3.4/5 (25 Votes)

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Sear-Roasted Haddock or Cod with Horseradish Aïoli and Lemon-Zest Breadcrumbs is the perfect zesty recipe to spice...

  • LEMON ZEST BREADCRUMBS:
  • 3 tablespoons olive oil
  • 1 cup coarse fresh breadcrumbs from a rustic loaf
  • 1 tablespoons finely grated lemon zest
  • Kosher salt and freshly ground black pepper to taste
  • HORSERADISH AIOLI:
  • 5 tablespoons mayonnaise
  • 2 teaspoons prepared horseradish
  • 3/4 teaspoon fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon tomato paste
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • FISH:
  • 4 (6-ounce each) thick-cut skinless haddock or cod fillets
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups fresh flat-leaf parsley leaves, washed and dried
  • 1 lemon
  • 1 About 1 teaspoon extra-virgin olive oil
4.2/5 (12 Votes)

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Olives are stuffed with a spicy, harissa cream cheese, then rolled in bread crumbs with freshly grated Parmigiano-R...

  • 2 tablespoons ricotta cheese, room temperature
  • 2 tablespoons cream cheese, room temperature
  • 2 tablespoons Harissa
  • 2 teaspoons honey
  • 50 large pitted green olives, rinsed and dried
  • 1/2 cup panko or plain breadcrumbs
  • 1/4 cup parmesan
  • 1/4 cup flour
  • 1 egg beaten
  • Oil, for frying
  • Fleur de sel, optional
4.4/5 (9 Votes)

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So tasty! This cumin-spiced Gouda fondue is best served with soft, warm pretzels or pickled vegetables for dipping

  • 4 ounces pancetta, thickly sliced, chopped
  • 1 red onion, thinly sliced
  • 1 teaspoon ground cumin
  • salt and freshly ground pepper
  • 1 pound Gouda, coarsely shredded
  • 2 tablespoons all-purpose flour
  • 3/4 cup dry Riesling
  • 8 soft pretzels, warmed
  • cubed seeded rye bread, cornichons, and other pickled vegetables, for serving
4.4/5 (10 Votes)

By

In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves

  • 1/2 cup plus 2 tablespoons Champagne vinegar
  • 1 tablespoon sugar
  • Kosher salt
  • 1 medium red onion, halved lengthwise and very thinly sliced crosswise
  • 1/2 cup buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarsely ground black pepper
  • 1/2 small garlic clove, minced
  • Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
  • 1 pound brussels sprouts, shredded
  • 1 cup marcona almonds, chopped
4.5/5 (8 Votes)

By

To make the bread: Preheat the oven to 350 degrees

  • Bread:
  • 1 1/2 cups pecan pieces
  • 1 cup vegetable oil
  • 3 cups sugar
  • 4 large eggs
  • 1 (15 oz) can pure pumpkin
  • 1 cup water
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground cloves
  • 1/2 tsp salt
  • Topping:
  • 1/2 cup firmly packed golden brown sugar
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 tsp ground cinnamon
  • 1/2 cup toasted pecans
4/5 (36 Votes)

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