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The gloriously vibrant colour of baked sweet potatoes not only mimics the harvest hues but is a surefire indication...

  • 3 sweet potatoes, about 2 lbs (1 kg)
  • 1 tbsp (15 mL) butter or olive oil
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) salt
  • Paprika and cayenne pepper
  • 2 tbsp (30 mL) fi nely chopped fresh basil leaves
3.7/5 (10 Votes)

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Heat the oil in a heavy-bottomed 10- or 12-inch skillet over medium heat

  • 1 tablespoon olive oil
  • 1 large sweet potato (about 3/4 to 1 pound), peeled and cut into 1-inch cubes
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chicken or vegetable broth
  • 1 (5-ounce) bag baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces
  • 1/2 cup half-and-half
  • 1 (12-ounce) bag frozen cheese tortellini
3.8/5 (10 Votes)

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Preheat oven to 350 degrees F (175 degrees C)

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 (6 ounce) cans artichoke hearts, drained (can use marinated artichokes)
  • 2 (6 ounce) cans artichoke hearts, drained (can use marinated artichokes)
  • 1/2 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese, divided
  • 1 (9 inch) unbaked 9 inch pie crust
  • 3 eggs, beaten
  • 1 (8 ounce) package mozzarella cheese, shredded
3.7/5 (31 Votes)

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This creamy, hearty potato soup is perfect on a cool evening with the whole family

  • 6 slices thin bacon, cut into 1-inch pieces
  • 1 whole medium onion, diced
  • 3 whole carrots, scrubbed clean and diced
  • 3 stalks celery, diced
  • 6 whole small russet potatoes, peeled and diced
  • 8 cups low sodium chicken or vegetable broth
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt, or more to taste
  • Black pepper to taste
  • 1/2 teaspoon cajun spice mix
  • 1 teaspoon minced fresh parsley
  • 1 cup grated cheese of your choice
3.7/5 (105 Votes)

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Place roast in dutch oven or large pot and surround with sauerkraut and onio

  • 1 pork loin roast
  • 1 can (1 lb) sauerkraut
  • 1 onion quarted and sliced
  • 1 teaspoon each salt and caraway seed
  • 4 poatoes,peeled and quarted
  • 4 carrots,cut in 2-inch diagonal pieces
3.7/5 (16 Votes)

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Servings: 8 • Serving Size: 1/8th • Points: 5 pts Calories: 229

  • 2 (1-1/2 lbs) sweet potatoes
  • 2 tbsp light butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup 1% milk
  • 2 large eggs
  • 1/2 tsp ground pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 (9 inch) unbaked pie crust
3.7/5 (9 Votes)

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Preheat oven to 375. Heavily grease about 15 med-size muffin cups w/ solid shortening

  • 10 large eggs ( eggs should measure about 1 liquid pint)
  • 2 cups warm milk
  • 2 cups all-purpose flour
  • 1/2 c. chopped green onions (green part only)
  • Pinch salt
4.4/5 (7 Votes)

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Cut your squash in half and take out the seeds

  • 3 acorn squash, medium sized
  • 1 lb ground beef
  • 1 large sweet onion, minced
  • 1 tablespoon garlic
  • 1 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • salt and pepper
3.7/5 (6 Votes)

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The Potato Salad I grew up on, made by Grandma Pat

  • 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 2 Tbsp. vinegar
  • 1-1/2 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 2 hard-cooked eggs, chopped (optional)
4.4/5 (11 Votes)

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In small bowl, soak rice in cold water 15 minutes

  • 1 C rice
  • 1 head cabbage (about 3 lbs)
  • 2 lbs ground beef (or 1 lb ground pork + 1 lb ground beef)
  • 2 eggs
  • 2 medium onions, chopped and divided
  • 1 clove garlic, minced
  • 2 t salt
  • 1 t pepper
  • Paprika to taste
  • 1 lb sauerkraut, canned or bulk
  • 1 1-lb can whole tomatos, mashed, juice retained
  • 1 can (10 oz) tomato soup
  • 2 T sugar
3.9/5 (27 Votes)

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One pint + one pound of melted Velveeta = heaven

  • 1 gallon tomatoes, peeled and chopped
  • 2-3 green bell peppers, chopped
  • 7 to 10 jalapeno peppers, chopped (7 for medium or 10 for hot)
  • 1 large onion, finely chopped
  • 1/2 cup sugar
  • 3/4 cup cider vinegar
  • 1 1/2 T canning salt
3.4/5 (27 Votes)

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1. Heat oil until hot but not smoking

  • 2 − 1 lb. 12 oz. Cans Crushed Tomatoes
  • 1 − Tomato Can Cold Water
  • 4 Oz. Grated Romano Cheese
  • 12 oz. Olive Oil
  • 10 oz. Diced Onions
  • 1 oz. Chopped Fresh Garlic
  • 1/2 oz. Chopped Fresh Italian Parsley
  • 3 oz. Sherry Cooking Wine
  • **SPICES**
  • 2 Tbls. Salt
  • 2 tsp. Oregano
  • 1/2 tsp. Crushed Red Pepper
  • 1/2 tsp. Black Pepper
  • 2 tsp. Basil
3.9/5 (74 Votes)

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Sbarro Tomato Sauce Basil and Garlic Mashed Sweet Potatoes