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Vegetable recipes - 6281 recipes

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In a bowl, combine all ingredients except for the pecans

  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup blue cheese, crumbled
  • 1/2 cup stuffed olives, chopped
  • 1 tbsp mayonnaise
  • 1/2 tsp worcestershire
  • 1 tsp lemon zest
  • 1 tsp hot sauce
  • 1 tsp olive juice
  • 1 green onion finely chopped
  • 1/2 cup pecans, chopped and toasted
4.4/5 (14 Votes)

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This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighte...

  • 4 1/2 pounds potatoes
  • 2 large onions, peeled and sliced thickly
  • 1 pound pork sausages
  • 1 pound bacon, piece thick cut
  • 2 1/2 cups water
  • 1 ham, beef or chicken stock cube
  • 4 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Coarse ground pepper, to taste
4.1/5 (35 Votes)

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Garlic bread stuffed with spinach artichoke dip -- a perfect appetizer, or side for an Italian meal

  • 1 baguette
  • 1/2 tablespoon oil
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) bag baby spinach leaves
  • 1 (8-ounce) package cream cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 3 green onions, sliced
  • Salt and pepper, to taste
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • Parmesan cheese, grated, to top
  • Fresh basil leaves or parsley, torn, to top
3.9/5 (89 Votes)

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Preheat oven to 350. Beat butter and sugar on medium-high speed until lightened in color and fluffy, 2-3 minutes

  • 3/4 c unsalted butter, softened
  • 3/4 sugar
  • 1 large egg yolk
  • 1 t vanilla
  • 1-1/2 c flour
  • 1/4 t salt
  • 3/4 c crushed potato chips
  • 1/2 c chopped roasted salted cashews
4.1/5 (19 Votes)

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Shredded hash brown potatoes are pan cooked in butter then topped with leftover ham pieces and yellow American chee...

  • 2 tablespoons salted butter or margarine
  • 2 1/2 cups frozen shredded hash browns
  • Salt and black pepper, to taste
  • 3/4 cup leftover baked ham, chopped*
  • 2 slices Deli yellow American cheese
4.4/5 (10 Votes)

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Your typical sheet-pan chicken recipe roasts everything together on a pan at once

  • 4 chicken thighs and drumsticks
  • 1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • 2 1/2 teaspoons kosher salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • 1/2 teaspoon ground cumin
  • 4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • 1/2 teaspoon lemon zest (from 1/2 lemon)
  • 1/3 cup plain yogurt (do not use Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula
  • Chopped fresh dill, as needed
  • Lemon juice, as needed
4/5 (24 Votes)

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This Roasted Garlic Bean Dip tastes amazing with vegetable sticks and or pita chips!

  • 1 head garlic
  • 2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 6 to 8 medium carrots, peeled and cut into sticks
  • 2 to 3 rutabagas, peeled and cut into sticks
  • 1 (15 -ounce) can cannellini beans, drained and rinsed, liquid reserved
  • 1 teaspoon lemon zest, grated plus 1 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme
  • Pita chips, for serving
4.4/5 (10 Votes)

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Preheat oven to 375 degrees

  • 3 pounds skin-on chicken breasts
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • Zest of 1/2 orange
  • Zest of 2 lemons, plus juice of 1 lemon
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 large head broccoli, cut into 1-inch florets (about 8 cups)
  • 1 tablespoon olive oil
4.5/5 (2 Votes)

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Make the chicken: Place all of the ingredients for the chicken in a large stockpot

  • For the chicken:
  • Makes 20 tamales
  • 1 whole chicken
  • 14 cups water
  • 4 cloves garlic
  • 1 onion, quartered
  • 1 tablespoon kosher salt
  • 1 teaspoon black peppercorns
  • 3 sprigs oregano
  • 1 bay leaf
  • For the pumpkin mole:
  • 2 dried mulato or ancho chiles, stemmed and seeded
  • 1 onion, cut in eighths
  • 3 cloves garlic
  • 1/4 cup pecan halves
  • 1 star anise pod
  • 1/4 cup golden raisins
  • 1 tablespoon fresh oregano leaves
  • 1 (15-ounce) can pumpkin purée
  • 4 cups chicken stock (from poaching chicken), divided
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil or lard
  • For the masa:
  • 3 1/2 cups Maseca instant corn flour
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 1 1/4 cups vegetable shortening or lard
  • 5 cups chicken stock (from poaching chicken)
  • To assemble:
  • 20 dried corn husks, at least 6 inches wide at the bottom
4.5/5 (2 Votes)

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1. Heat the oil or ghee in a large, deep Dutch oven, heavy pot or skillet over medium-high heat

  • 2 teaspoons oil or ghee
  • 1 small yellow onion, chopped
  • 4 large cloves garlic, peeled and minced
  • 1 tablespoon grated ginger, from a 3-inch piece
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • 1 dried hot red pepper or dash of red pepper flakes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 pound baby spinach
  • 1 (14-ounce) can coconut milk
  • 1 teaspoon ground ginger
  • Salt to taste
  • Sweet potatoes, pasta, rice, quinoa to serve over.
4.5/5 (2 Votes)

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Mix beef and pork in a large bowl; set aside

  • 1-1/2 lbs. ground beef
  • 1/2 lb. ground pork
  • 1/2 c. cornbread, crumbled
  • 1/4 c. milk
  • 1 egg, beaten
  • 1/2 c. sour cream
  • 1/2 c. shredded Pepper Jack cheese
  • 3/4 c. frozen corn, thawed
  • 1/2 c. onion, minced
  • 3 to 4 jalapeño peppers, seeded and minced
  • 2 cloves garlic, minced
  • 1 t. salt
  • 1 t. pepper
4.7/5 (3 Votes)

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Have you ever cooked with pickling spice? I know it seems a tad bizarre, but it's actually packed with tons of thos...

  • generous T coconut oil
  • 2 large boneless, skinless chicken breasts, patted dry and cut into about 3 pieces each
  • 1 T pickling spice, ground, divided
  • 1 T agave
  • 1/2 T sea salt
  • 3 leeks, trimmed, halved, rinsed thoroughly and halved again (leave the root end intact
  • 4-5 carrots, halved lengthwise
  • 1 cup stock (chicken, veggie or beef)
4.5/5 (2 Votes)

Any burning questions? Our chefs answer!

25-Minute Skillet Chicken w/ Carrots & Leeks Olive Blue Cheese Pecan Ball