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Vegetable recipes - 6281 recipes

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saute zucchini, onion, butter, parsley & seasonings until tender

  • 4 c sliced unpeeled zucchini
  • 1 c coarsley chopped onion
  • 1/2 c butter or margarine (I use butter)
  • 1/2 c chopped parsley or 2 tbsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp italian seasoning
  • 2 eggs well beaten
  • 8 oz shredded cheese (2 cups mozzerella, M jack, provolone, muenster)
  • 1 can refrigerated crescent rolls ( I use reduced fat)
4.5/5 (4 Votes)

By

Wilt spinach in a saucepan with a few tablespoons of water

  • 4 Cups torn spinach
  • 2 Cups cremini mushrooms, sliced
  • 1/2 Cup prepared pesto (I like costo's brand)
  • 3/4 Cup shredded mozzarella cheese
  • 3/4 Cup shredded provolone cheese
  • 1 (15 oz) carton ricotta cheese
  • 1 large egg, lightly beaten
  • 3/4 Cup grated fresh parmesan cheese, divided
  • 1 Jar (25.5 oz) tomato basil pasta sauce
  • 1 (8 oz) can tomato sauce
  • 2 heaping Tablespoons tomato paste
  • 12 lasagna noodles, not cooked.
4.2/5 (9 Votes)

By

Prepare grill by heating to medium-high

  • 6 ears of corn, in their husks
  • 1 cup of mayonnaise
  • 1 tablespoon hot sauce, preferably Cholula brand
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon sugar
  • 1/4 cup chicken stock
  • 1/4 cup cotija cheese, crumbled
  • 2 tablespoons cilanto
  • chili powder, to taste
  • tortilla chips for serving
4.4/5 (5 Votes)

By

Boil potatoes until fork tender and let cool for 20 minutes

  • 1 1/3 pounds potatoes (600g), peeled
  • 1/2 cup freshly grated parmigiano cheese (120ml)
  • 1/2 cup finely chopped parsley (120ml)
  • 2 eggs
  • 1 mozzarella ball, cut into thin strips
  • 1 cup breadcrumbs (240ml)
  • Salt and pepper
  • Extra virgin olive oil for frying
4.5/5 (4 Votes)

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Warm tender shrimp and scallops, a lightcouscous salad and cool crispy greens all add up to a terrific main course ...

  • 1 1/2 cups (375 mL) water
  • Salt and freshly ground pepper
  • 1 cup (250 mL) couscous
  • 12 large or jumbo (21 to 30 per 454 g) shrimp, peeled and deveined
  • 8 large sea scallops, trimmed of side muscle
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1 cup (250 mL) grape tomatoes
  • 1 large shallot, minced
  • 2 tsp (10 mL) finely chopped fresh thyme
  • 1/2 cup (125 mL) red wine vinegar
  • 1 tsp (5 mL) grainy Dijon mustard
  • 1 small zucchini, diced
  • 6 cups (1.5 L) mixed salad greens
4.5/5 (4 Votes)

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Cook spaghetti according to directions on the package

  • 8 ounces uncooked spaghetti
  • 1 pound soy crumbles (optional)
  • 1 large can spaghetti sauce (26.5 ounces)
  • 1 tablespoon butter
  • 1/2 cup chopped green peppers (I usually omit or substitute red peppers)
  • 1/3 cup chopped onions
  • 8 ounces cream cheese
  • 2 tablespoons milk
  • Fresh grated Parmesan cheese
  • French Fried Onions (small can)
  • Maybe add some other veggies instead of soy crumbles
4.2/5 (5 Votes)

By

. Cook pasta in boiling water 8 minutes or until almost tender

  • 8 ounces uncooked orecchiette pasta
  • 5 cups bagged prewashed spinach or swiss chard
  • 2 slices center-cut bacon
  • 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
  • 1/2 teaspoon crushed red pepper
  • 3 large garlic cloves, chopped
  • 1/2 teaspoon freshly ground black pepper to see savings
  • 3/8 teaspoon salt
  • 1 ounce Parmigiano-Reggiano cheese, shaved
  • 2 tablespoon fresh lemon juice
4.6/5 (7 Votes)

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In a large skillet or wok, stir fry beef in oil for 5min or until meat is no longer pink

  • 1 lb beef sirloin steak, thinly sliced
  • 2 Tbs olive oil
  • 1 lb fresh asparagus, trimmed and cut into 2-2 1/2in pieces
  • 1/4 tsp minced garlic
  • 2 1/4 cups water, divided
  • 2 pkgs beef ramen noodles
  • 2/3 cup hoisin sauce
4.6/5 (5 Votes)

By

Drain artichokes, reserving half of the marinade

  • 2 jars (7-1/2 ounces each) marinated artichoke hearts
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 4 eggs, beaten
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 2 cups (8 ounce) shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
4.6/5 (7 Votes)

By

A red wine marinates this tasty roast and makes it very tender

  • Marinade:
  • 1 c dry red wine
  • 1/2 c butter, melted
  • 1-4 lb eye-of-round-roast
  • 1 T salt
  • 1 teas pepper
  • Horseradish Cream:
  • 1 8-oz cream cheese, softened
  • 1 1/2 T prepared horseradish
  • 2 teas Dijon mustard
  • For horseradish sauce: Combine all ingredients, stirring until smooth. Cover and chill at least 2 hours.
4.4/5 (5 Votes)

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By: Kellogg's* All-Bran* "These perfectly moist muffins are filled with all things delicious, like yummy cinnamon a...

  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups Kellogg's* All-Bran* Original cereal
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup raisins or dates, chopped
  • 1 cup carrots, grated
  • 1 3/4 cups buttermilk or soured milk
  • 1/4 cup vegetable oil
  • 1 egg, lightly beaten
  • Grated rind of 1 lemon or orange
4.3/5 (6 Votes)

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Zucchini makes a great substitute for pasta in this scrumptious low carb version of lasagna

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 cup tomato paste
  • 1 (16-ounce) can tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 egg
  • 1 (15-ounce) container low-fat ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 (16-ounce) package frozen chopped spinach, thawed and drained
  • 8 ounces mozzarella cheese, shredded
  • 8 ounces Parmesan cheese, grated
4.5/5 (4 Votes)

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No-Noodle Zucchini Lasagna Crescent Zucchini Pie