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Preheat oven to 450°. Peel sweet potatoes; cut each potato lengthwise into 8 wedges

  • 3 small sweet potatoes (about 2 pounds)
  • 1 1/2 tablespoons garlic-flavored olive oil
  • 1/2 teaspoon dry mustard
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
4.5/5 (11 Votes)

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Video on how to make this at

  • 1 stick unsalted butter
  • 1 onion, chopped
  • 1 tablespoon garlic, minced
  • 3 cups frozen chopped broccoli, thawed and drained
  • 4 cups chicken broth
  • 2 cups 2% milk
  • 1 brick Velveeta cheese, cubed
  • 2/3 cornstarch
  • 2 tsp pepper
  • salt to taste
4.4/5 (12 Votes)

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Leftover mashed potatoes are versatile and can be used in a number of ways

  • 1 1/2 cups mashed potatoes, cold
  • 1 egg
  • 1/8 teaspoon cream of tartar
  • Dash of nutmeg
  • Pinch of salt
  • 1-1 1/4 cups flour
  • 4 tablespoons butter, divided
  • 1/2 cup breadcrumbs, dry, divided
  • Salt to taste
  • Garlic powder, to taste
  • Parsley, to taste
4.2/5 (18 Votes)

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1. You can use any type of potato for this recipe: sweet potatoes, redskin potatoes, etc

  • 2 pounds Sweet and/or Yukon Gold Potatoes
  • small bundle Thyme
  • 4 sprigs Rosemary
  • 4 cloves Garlic (smashed)
  • Salt
  • 1/4 cup Chicken Fat
  • freshly Ground Pepper
  • Parmesan (to garnish)
4.1/5 (18 Votes)

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Yes…I’m going to show you how to dice an onion

  • Whole onion
4.5/5 (11 Votes)

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Boil cubed potatoes for 10 to 15 minutes, or until fork tender

  • 2 1/2 pounds russet potatoes, peeled and cubed
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup warm milk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry ranch dressing seasoning
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 cups cooked, crumbled bacon pieces
4.5/5 (11 Votes)

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A fluffy pumpkin cookie with a ton of chocolate chips

  • 1 C canned pumpkin
  • 1 C granulated sugar
  • 1/2 C vegetable oil
  • 1 large egg
  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 2 tsp vanilla
  • 1 package semi-sweet chocolate chips (16 oz)
4.5/5 (11 Votes)

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A pumpkin whoopie pie with a fluffy buttercream filling

  • For the cookies
  • 2 C light brown sugar, packed
  • 1 C vegetable oil
  • 1 + 1/2 C pumpkin puree
  • 2 large eggs
  • 3 C all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 1/2 tbsp cinnamon
  • For the filling
  • 12 tbsp (1 + 1/2 sticks) butter, room temperature
  • 1 + 1/2 tsp vanilla extract
  • 3 tbsp heavy cream or milk
  • 3 C powdered sugar
4.5/5 (11 Votes)

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In a large saucepan,bring tomatoes and broth to a boil

  • 2 28 oz. can crushed tomatoes
  • 1 14oz. can chicken broth
  • 18 basil leaves minced
  • 1 teaspoon sugar
  • 1 cup whipping cream
  • 1/2 cup butter
4.5/5 (11 Votes)

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Combine all of the above ingredients in a bowl

  • Dressing:
  • 5 ears of fresh corn – quick boil and sliced from the cob
  • 1 vine ripe tomato - diced
  • 1/4 red onion - chopped
  • 1 clove of garlic – chopped
  • 1 stalk of celery – chopped
  • 1/2 cup of fresh basil – chopped
  • 1 sweet pickle – chopped
  • 1/2 jalapeño – chopped with seeds
  • 1/2 bell pepper – chopped
  • 1/4 cup vinegar
  • 1 tsp. sugar
  • 1/2 tsp. salt
4.5/5 (11 Votes)

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Directions 1. Step 1 Place potatoes in a large pot, and cover with water; bring to a boil

  • 5 pounds medium red-skinned potatoes
  • 1 medium white onion, finely grated
  • 2/3 cup cold water
  • 1/2 cup distilled white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1 cup Hellmanns Mayonnaise
  • Chopped parsley, for garnish (optional)
  • Hard-boiled eggs sliced, for garnish (optional)
4.4/5 (15 Votes)

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Flavorful potatoes and cauliflower keep calories down but satisfaction levels high

  • 1 15-oz. can fire-roasted crushed tomatoes
  • 1 chipotle chile in adobo sauce, drained
  • 2 cloves garlic, peeled
  • 2 tsp. canola oil
  • 1 small onion, halved and sliced (1 cup)
  • 1/2 tsp. dried oregano
  • 3 cups small cauliflower florets
  • 1 medium Yukon gold or russet potato (6 oz.), cut into 1/4-inch cubes
  • 3 Tbs. chopped cilantro
  • 4 8-inch flour or whole-wheat tortillas, warmed
  • 1 cup cooked brown rice, warmed
  • 1 cup grated vegan Monterey Jack cheese
4.5/5 (11 Votes)

Any burning questions? Our chefs answer!

Potato and Cauliflower Burritos Oven-Roasted Sweet-Potato Wedges