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Vegetable recipes - 6281 recipes

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Spread the sliced eggplant in a single layer onto paper towels

  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 eggs
  • 1 Tbsp water
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 Tbsps olive oil
  • 1 (25 ounce) jar tomato sauce
  • 8 ounces mozzarella cheese, shredded
  • julienned fresh basil, optional
4.2/5 (13 Votes)

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The grouper is seared to give it a slightly crisp crust that can hold up to the moisture from the tomato sauce topp...

  • 3 1/2 cups chopped seeded tomato (about 4 medium) $
  • 1/4 cup chopped green onions
  • 1/4 cup dry white wine
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon capers
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon fresh lemon juice $
  • 1/2 teaspoon salt $
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper $
  • 2 teaspoons olive oil $
  • 4 (6-ounce) grouper fillets
4.1/5 (10 Votes)

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Farfel is small pellet or flake shaped pasta used in Ashkenazi Jewish cuisine

  • 1 tablespoon oil
  • 1 green pepper, diced
  • 2 medium onions, diced
  • 2 stalks celery, diced
  • 2 cups coarsely grated carrots
  • 1 (8-ounce) package mushrooms, sliced
  • 1 (10-ounce) package frozen, chopped spinach, thawed and drained
  • 4 cups boiling water
  • 1 (6-ounce) package matzah farfel
  • 7 large eggs, whites only
  • 1 1/2 teaspoon salt
  • dash freshly ground black pepper
  • 1/2 cup toasted pine nuts
  • dash paprika
3.6/5 (30 Votes)

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Olives stuffed with a mixture of blue cheese and cream cheese are an amazing appetizer for your next party

  • 3 ounces gorgonzola cheese or other blue cheese, crumbled
  • 2 ounces cream cheese, softened
  • 2 teaspoons snipped fresh thyme
  • 1/2 teaspoon black pepper
  • 40 pitted whole green olives
4.2/5 (9 Votes)

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Preheat oven to 350F Brown the ground beef in a skillet with the onion and jalapeno (if using) Drain well, blot...

  • 8 bell peppers, cleaned and seeds removed
  • 1 1/2 lb ground beef
  • 2 cups cooked rice
  • 1/4 cup finely minced onion
  • 2 tablespoons minced jalapeno, optional
  • 1 cup diced tomatoes in juice,
  • 1/2 cup V-8 juice
  • 1 tbs fresh mint or basil, chopped
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1 about 1 teaspoon fresh grated lemon peel
4.1/5 (8 Votes)

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In a large pot of boiling salted water, cook pasta according to directions and add asparagus, drain

  • 3/4 3/4 3/4 lb angel-hair pasta
  • 2 2 2 T olive oil
  • 3/4 3/4 3/4 lb large or jumbo shrimp, peeled and deveined
  • 6 6 6 T unsalted butter
  • 3 3 3 cloves of garlic, minced
  • 1/4 1/4 1/4 cup lemon juice (2 lemons), plus wedges for serving
  • 2 2 2 T fresh chopped parsley
  • bunch bunch of asparagus with rough ends snapped off, then cut remaining stalks in half
4.1/5 (8 Votes)

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This nutty, golden cake is one of my mom's best

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 (15-ounce) can solid-pack pumpkin
  • 3/4 cup canola oil
  • 2 cups uncooked oat bran cereal
  • 1 cup pecans, chopped
  • 1 cup raisins
  • Confectioners' sugar, optional
4.1/5 (8 Votes)

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In a medium bowl combine together beans, corn, tomato, peppers, and olive oil, mix everything well and set aside

  • For Salad
  • 2 cups red kidney beans, cooked
  • 1 cup corn
  • 1 med-lrg tomato, chopped
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 Tbs olive oil
  • For Tempering
  • 1 Tbs oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • salt, pepper to taste
  • 3 cups cooked white or brown cooked rice
  • juice of half lemon
  • 1/2 tsp garam masala
4.1/5 (10 Votes)

By

Make-Ahead: Prepare the tomato mixture up to two days ahead; cover and store in the refrigerator

  • 1/4 cup olive oil
  • 2 garlic cloves, pressed
  • 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 large tomato, finely chopped
  • 3/4 cup finely chopped green onions
  • 1/2 cup chopped fresh parsley
  • 1 Tbsp. chopped fresh mint
  • 1/3 cup feta cheese
4.3/5 (13 Votes)

By

Mix all ingredients in a blender until smooth and creamy

  • 1 package Good Seasons Italian Dressing made according to package directions
  • 3 T. mayonnaise
  • 2 T. sugar
  • 2 T. good extra virgin olive oil
  • 3 T. Parmesan cheese, grated
3.9/5 (14 Votes)

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FOR THE SALAD: Preheat gas or charcoal grill

  • Salad:
  • 2 ears fresh corn or 1 c. frozen corn, thawed
  • 1 can black beans, drained and rinsed
  • 1 can garbanzo beans, drained, rinsed
  • 1 red bell pepper, cut in 1/2” pieces
  • 1 mango, peel, seed, cut in 1/2” pieces
  • Vinaigrette:
  • 2 limes, zested and juiced
  • 2 tablespoons balsamic vinegar {1oz}
  • 1/2 cup chopped fresh basil leaves
  • 1 teaspoon ground cumin
  • 1/3 cup extra-virgin olive oil {2.5oz}
  • Kosher salt and fresh ground black pepper
4.1/5 (8 Votes)

By

I've seen several recipes for this cornbread with cottage cheese

  • 1 (10 ounce) pkg frozen chopped broccoli (thawed)
  • 1 package Jiffy cornbread mix
  • 3 eggs, beaten
  • 1 medium onion, chopped
  • 1 cup cheddar cheese, shredded
  • 1 stick butter, melted
  • 1/2 teaspoon salt
  • 1 or 2 garlic cloves, crushed
  • 1/4 teaspoon ground red pepper
4.2/5 (15 Votes)

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