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Vegetable recipes - 6281 recipes

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Yum, you have to try this scrumptious, creamy Corn Chowder recipe from Paula Deen

  • 1 stick of butter
  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 1 celery, finely diced
  • 1 clove of garlic, minced
  • 1/2 cup flour
  • 3 cup white frozen corn
  • 3 cup chicken stock
  • 1 1/2 cup half and half
  • Kosher salt & pepper
3.8/5 (60 Votes)

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Baked cabbage steaks preheat oven 400 wash and remove outer leaves trim stem off ,cut 1 to 1 1/2 inch steaks brush

  • 1 cabbage head
  • Salt
  • Pepper
  • Parmesan cheese
3.8/5 (83 Votes)

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Amount per serving Calories 251 % Daily Value* Total Fat 16g 20% Saturated Fat 9

  • 2 cups grated zucchini (1 large)
  • 1/2 small onion, minced
  • 1/2 cup shredded sharp cheddar
  • 1/2 cup grated parmesan
  • 2 eggs
  • 1 tsp garlic powder
  • salt & pepper
4.1/5 (9 Votes)

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So simple and delicious! If you're a salsa fan you have to try this corn salsa, you're gonna love it!

  • 1 (15-ounce) can yellow corn, drained
  • 1 (15-ounce) can white corn, drained
  • 1 (4-ounce) can chopped green chiles, drained
  • 1 (2.5-ounce) can sliced black olives, drained
  • 4 scallions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 jalapeño peppers, seeded and chopped
  • 3 tablespoons white vinegar
  • 1/3 cup olive oil
  • Kosher salt
  • 1 tablespoon fresh cilantro, finely chopped
4.1/5 (9 Votes)

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This recipe comes from Austin's own Z' Tejas Southwestern Grill

  • 1 1/2 cups corn meal
  • 1 1/2 cups flour
  • 1/3 cups plus 1 tablespoon sugar
  • 1 tablespoons baking powder
  • 1 tablespoons baking soda
  • 1 cup yogurt (plain)
  • 1/3 cups plus 1 tablespoon cream corn
  • 1/3 cups plus 1 tablespoon corn (frozen)
  • 1 1/2 cups buttermilk
  • 3 eggs
  • 1/3 cups plus 1 tablespoon butter (melted)
  • 1/4 teaspoon salt
3.7/5 (59 Votes)

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Directions: Preheat oven to 350 degrees

  • Six teen 1/4-inch-thick zucchini slices, cut lengthwise from 2 - 3 large zucchini (see HG Tips!)
  • 1/2 cup finely chopped onion
  • 1 cup light/low-fat ricotta cheese
  • 1/4 cup chopped basil, or more for topping
  • 2 tbsp. reduced-fat Parmesan-style grated topping
  • 1/8 tsp. each salt and black pepper
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 cup canned crushed tomatoes
  • 1/3 cup shredded part-skim mozzarella cheese
  • Optional topping: chopped basil
4/5 (44 Votes)

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Fantastic as a topping for short rib appetizer and Pappardelle Dinner Serves 4

  • 3 cups arugula
  • 1 fennel bulb, thinly sliced (fronds may be saved for salad garnish)
  • 2 medium pears or 1 large pear, sliced length-wise
  • 1/2 cup Parmesan cheese, shaved
  • Juice from 1 lemon
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
3.8/5 (28 Votes)

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Boil potatoes in salted water until tender

  • 2 lbs potatoes, peeled
  • 1/4 cup butter, melted
  • salt and pepper (to taste)
  • 3/4 bags shredded mozzarella
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 cup grated parmesan cheese
  • 1/2 onion, chopped (optional)
  • milk
3.7/5 (22 Votes)

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sub

  • 1 Tablespoon corn starch
  • or
  • 1 Tablespoon arrowroot flour
  • or
  • 4 teaspoons quick cooking tapioca
  • or
  • 2 Tablespoons flour
  • or
  • 2 tablespoons of water + 1 Tablespoon flax meal
3.8/5 (43 Votes)

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CAUTION: An awesome side dish that could potentially overshadow the main course! A rich and decadent recipe featuri...

  • MASHED POTATOES:
  • 10 medium to large Yukon potatoes, peeled and diced
  • 3 bay leaves
  • 1 pound butter, for the potatoes
  • 1 cup heavy cream, hot
  • Salt and freshly ground white pepper
  • 6 ounces soft herbed cheese (recommended: Boursin)
  • 4 ounces sour cream
  • BURRE FONDUE:
  • 1 quart chicken stock
  • 4 garlic cloves
  • 1 teaspoon black pepper corns
  • 3 thyme sprigs
  • 2 pounds butter, diced and kept cold
  • Salt and freshly ground white pepper
  • 1 pound lobster meat, diced
  • 1/4 cup fresh chives, chopped
3.7/5 (54 Votes)

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To make the dressing, process the walnuts in a food process until very finely ground

  • Honey Walnut Dressing (makes about 1 cup):
  • 1 cup chopped walnuts
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. raw honey
  • 1/2 tsp. salt + more to taste
  • water, to thin
  • Salad:
  • 4 cups of chopped kale (I used lacinato, but any type will work)
  • a few pinches of salt
  • 1 tsp. extra virgin olive oil
  • 1 small apple, cored and cubed (about 1 cup)
  • 1 cup cubed pineapple
  • 2 stalks celery, split lengthwise and chopped
  • 1/3 cup of the dressing, or more to taste
  • dried cranberries and walnut pieces to garnish
4.5/5 (4 Votes)

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Preheat your oven to 375 degrees

  • 1 Yukon Gold or Russet Potato*
  • 1/2 Cup of "Sub Oil Dressing" (Oil, Red Wine Vinegar and Italian Seasonings)
  • Sea Salt, to taste
  • Extra Red Wine Vinegar
4.3/5 (4 Votes)

Any burning questions? Our chefs answer!

Salt and Vinegar Kettle Potato Chips Paula Dean's Corn Chowder