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Vinegar based Hot German Potato Salad

  • 9 potatoes, peeled
  • 6 slices bacon
  • 3/4 cup chopped onions
  • 2 tablespoon all-purpose flour
  • 2 tablespoon white sugar
  • 2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon ground black pepper
  • 3/4 cup water
  • 1/3 cup distilled white vinegar
4.3/5 (4 Votes)

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Beat the first six ingredients together

  • Frosting:
  • 1 c sugar
  • 1 c brown sugar
  • 4 eggs
  • 1 c oil
  • 1 t salt, soda, and cinnamon
  • 1 t baking powder
  • 3 c grated carrots
  • 2 c flour
  • 1 c chopped walnuts (optional)
  • 4 oz package softened cream cheese
  • 1/2 sq butter
  • 1 t vanilla
  • powdered sugar-add enough to desired spreading consistency
4.5/5 (2 Votes)

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One of the best cornbread recipes, this recipe goes back years and I still make it

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/2 cup honey
  • 1 tablespoon baking powder
  • 1/3 cup butter flavor shortening (Crisco is good)
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup half-and-half cream or 1 cup milk
4.3/5 (3 Votes)

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EASY

  • 40 oz can of yams
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup pancake syrup
  • 2 tbs ground cinnamon
  • Mini Marshmallows
4.8/5 (5 Votes)

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Cook green beans in pot of boiling water for 2-3 minutes;shock in ice-cold water, drain and set aside

  • 1 lb fresh green beans, trimmed
  • 1/4 C (1/2 stick) unsalted butter
  • 1 chopped shallot
  • 3 cloves minced garlic
  • salt to taste
  • pepper to taste
4.3/5 (7 Votes)

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To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy

  • For the Irish Whiskey Butter:
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup confectioners' sugar
  • 1/4 cup Irish whiskey
  • For the Crumble:
  • 5 cups quartered strawberries
  • 3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon fresh lemon juice
  • 3/4 cup flour
  • 3/4 cup old-fashioned oats
  • 2/3 cup packed light brown sugar
  • Pinch salt
  • 6 tablespoons cold unsalted butter, diced
5/5 (2 Votes)

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This is an adapation of Julia Child's classic scalloped potatoe recipe

  • 3 tbls. melted butter, divided
  • 6 peeled ruset potatoes (about 2 pounds), cut into 1/8-inch slices.
  • 1 garlic clove, minced
  • 3/4 cup (3 ounces) shredded Gruy'ere or Swiss Cheese.
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 1 cup 2 percent reduced-fat milk, heated
4/5 (8 Votes)

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"This recipe is great for vegetarians or for anyone who loves rich meat-free stuffing

  • 2 pounds fresh broccoli florets
  • 2 eggs, beaten
  • 1 onion, chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup mayonnaise
  • 10 ounces dry bread stuffing mix
  • 1/2 cup butter, melted
  • 1 cup shredded Cheddar cheese
4.5/5 (2 Votes)

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Make some candied yams with sweet potatoes

  • 6-8 medium sized sweet potatoes
  • 1 cup firmly packed brown sugar
  • 1 to 3 teaspoon ground cinnamon, or to taste
  • 1 cup melted butter, plus 2 tablespoon melted butter
  • 1-1/2 cups mini marshmallows
  • 1/2 cup pecan chips
5/5 (2 Votes)

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from here: http://www.kraftrecipes

  • 1 ,250 cc water
  • 300 grams crab meat
  • 270 grams canned asparagus, alternatively use fresh asparagus, rinse well and halved
  • 432 grams canned whole kernel corn
  • 1 tablespoon all-purpose flour
  • 3 tablespoons tapioca starch
  • 1 tablespoon sesame oil
  • 2 eggs, whisked lightly
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
4.5/5 (2 Votes)

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Begin by sautéing the eggplant and zucchini in a large skillet over high heat with a splash or two of olive oil

  • several splashes of olive oil
  • 1 eggplant, cut into 1-inch (2.5 cm) chunks
  • a few zucchini, cut into 1-inch (2.5 cm) chunks
  • 1 red bell pepper, cored and seeded,
  • cut into 1-inch (2.5 cm) chunks
  • 1 green bell pepper, cored and seeded,
  • cut into 1-inch (2.5 cm) chunks a few onions, sliced
  • several garden ripe tomatoes, cut into 1-inch (2.5 cm) chunks or one 28 oz (796 mL) can of whole tomatoes a bay leaf
  • a few sprigs of fresh thyme or 1 teaspoon (5 mL) of dried
  • a sprinkle or two of sea salt and freshly ground pepper
  • 1 or 2 bunches of fresh basil, chopped
  • 1 tablespoon (15 mL) of balsamic vinegar
4.5/5 (2 Votes)

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This recipe was inspired by Southern Living Magazine's version of Fig Glazed Beef Burgers with Red Onion Jam

  • RED ONION JAM:
  • Vegetable cooking spray
  • 1 pound ground lamb
  • 1/2 pound ground veal*
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoon Montreal Steak Seasoning (or season with kosher salt, fresh cracked pepper and garlic powder, to taste)
  • 2 teaspoon fresh oregano, or 1 teaspoon dried
  • 3 to 4 tablespoons fresh parsley, optional
  • 3 tablespoons fig preserves
  • 2 to 3 thin slices feta cheese
  • 4 quality hamburger buns, toasted
  • Fresh spinach leaves, for garnish
  • 4 cups thinly sliced red onions, about 2 medium
  • 1 teaspoon olive oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 to 2 teaspoons chopped fresh thyme
  • NOTE: Mixing veal, or pork, can tone down the flavor of lamb
4.4/5 (10 Votes)

Any burning questions? Our chefs answer!

Feta Stuffed Fig Glazed Lamb Burgers with Red Onion Jam Hot German Potato Salad III