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Vegetable recipes - 6281 recipes

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By

lori rosenberg

  • 1/2 teaspoon salt, plus more to salt boiling water
  • 1 head cauliflower, cut into florets
  • 2 cloves garlic, peeled and halved
  • 8 ounces cream cheese, quartered
  • 1 package (8 oz) shredded Mexican flavored cheese
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • 1/4 cup hot sauce, more or less to taste
  • Vegetables, crackers, pretzels, chips (for dipping)
4.4/5 (13 Votes)

By

Not your grandmother's potato salad

  • Dressing:
  • 1 pound Baby Dutch Yellow Potatoes
  • 2 teaspoons Olive Oil
  • 1 teaspoon minced Garlic
  • In a small bowl, combine
  • 1 Tablespoon nonfat Yogurt
  • 1 Tablespoon Mayonnaise
  • 1 Tablespoon minced fresh Parsley
  • 1 Tablespoon minced fresh Dill
  • 1/8 Teaspoon Sea Salt
4.4/5 (13 Votes)

By

Red Cabbage & apples: 1. Melt butter in a large heavy bottom pot over med-high heat

  • Cabbage & Onions:
  • 1 white onion, diced
  • 1 tbsp. butter
  • 2 diced apples
  • 1/2 cup apple cider
  • 1/4 bottle beer
  • 1 head purple cabbage, cored & shredded
  • 3 tbsp. apple cider vinegar
  • 1 tbsp. honey
  • Schnitzel:
  • 4 x 6oz pork cutlets
  • 1 cup buttermilk
  • 1 egg, beaten
  • 1 cup fine bread crumbs
  • 1 tbsp. flour
  • salt & pepper
  • 3 tbsp. sunflower oil
  • Onion Gravy:
  • 1 white onion, sliced
  • 1/4 cup beef broth
  • 1/4 cup pale ale or Octoberfest beer
  • 1/2 tbsp. cold butter
  • salt & pepper
  • Steamed carrots
  • Boiled, skin on, potatoes
  • Sprig of thyme
4.4/5 (13 Votes)

By

Add some more flavor to your green bean casserole with fresh mushrooms and bacon! Not only is this a great dish for...

  • 1 1/2 pounds fresh green beans, trimmed
  • 1 cup boiling water
  • 1/2 ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
  • 8 ounces bacon, cut into small pieces
  • 12 ounces cremini mushrooms, sliced
  • 2 clovesgarlic, minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups half-and-half or light cream
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
4.1/5 (16 Votes)

By

Bite into these smooth carrot muffins to reach the surprise sweetened cream cheese filling

  • MUFFINS:
  • 1 (15-ounce) can sliced carrots, drained
  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon each ground allspice, cloves and nutmeg
  • 1 egg
  • 1/3 cup canola oil
  • FILLING:
  • 1 (8-ounce) package cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
4.4/5 (13 Votes)

By

In a large mixing bowl, combine the cream cheese, pumpkin and sugar substitute; mix well

  • 1 package (B ounces) fat-free cream cheese
  • 1/2 cup canned pumpkin
  • Sugar substitute equivalent to 1/2 cup sugar*
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 carton (8 ounces) reduced fat frozen whipped topping, thawed
4.4/5 (13 Votes)

By

This simply sauteed summer squash makes a great tasting side dish

  • 2 pounds summer squash and or zucchini, cut into matchsticks
  • 1 teaspoon kosher salt plus more
  • 1/4 cup almonds, sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup Parmesan, finely grated
  • Freshly ground black pepper
4.4/5 (13 Votes)

By

Cut stew beef into bite size pieces and coat with salt and pepper

  • 1 pound stew beef cut into bite size pieces
  • 1/2 tablespoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons canola oil
  • 1/2 yellow onion, chopped
  • 3 cloves of garlic, chopped
  • 1 jalapeno pepper, seeds removed, chopped fine
  • 1/2 green bell pepper, chopped
  • 1 cup dry red wine
  • 1 5 ounce can tomato paste
  • 1 28 ounce can whole tomatoes
  • 2 tablespoons hot Mexican chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 8 ounces frozen cubed butternut squash
  • 1 cup water
  • 1 tablespoon red wine vinegar
  • 2 teaspoons butternut squash seed oil (optional)
4.4/5 (13 Votes)

By

Try this healthy focaccia as an appetizer or for your main dish

  • 12 Rhodes™ Dinner Rolls, thawed to room temperature
  • olive oil
  • cherry or grape tomatoes
  • fresh rosemary
  • sea salt
4.4/5 (13 Votes)

By

Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil

  • 1 cup barley
  • 1 tablespoon salt
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 teaspoon red chili flakes
  • 3-4 cups fresh broccoli florets, rinsed
  • Freshly ground black pepper
  • 1/4 cup olive oil, for serving
4.2/5 (20 Votes)

By

Drain beets and reserve 2/3 cup of beet liquid

  • 1 can cut beet drained (reserve liquid)
  • 2/3 cup reserved beet liquid
  • 1/4 cup cider vinegar
  • 1 tablespoon cornstarch
  • 2 packets artificial sweetener
4.4/5 (13 Votes)

By

Back bean and corn pasta is very easy to make and always a great salad to take to any occasion!

  • 1 (16-ounce) box rotini tri-colored pasta, cooked
  • 2 cans black beans, rinsed and drained
  • 1 small bag frozen corn, thawed
  • 1 can Rotel
  • 4 green onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup white onion, chopped
  • 2 1/2 tablespoons fresh cilantro chopped
  • 3/4 of a large bottle of Zesty Italian dressing
4.1/5 (53 Votes)

Any burning questions? Our chefs answer!

Black Bean & Corn Pasta Salad Baked Buffalo Cauliflower Dip