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215 Calories

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 10-ounce bag baby spinach, rinsed
  • 1 cup tomato salsa, drained (use a mesh strainer)
  • 1 pound cod fillets, (haddock or other firm white fish could be substituted), cut into 4 portions
  • Ground black pepper, to taste
  • 1/2 cup crumbled feta cheese
3.8/5 (4 Votes)

By

Heat water and sugar till all sugar is dissolved, add remaining ingredients and bring to a boil

  • 3 lbs Canned Pumpkin
  • 2 lbs White Sugar
  • 1 lb Dark Brown Sugar
  • 2 tbsp Cinnamon
  • 1 1/2 tbsp Ground Ginger
  • 1 tbsp Ground Nutmeg
  • 20 Whole Cloves
  • 5 All Spice
  • 2 gallon Water
  • 1 tbsp Vanilla
  • 2 qts 190 proof Moonshine
4/5 (2 Votes)

By

If using fresh peas, blanch 2 min

  • 1 1/2 cups mixed shelled fresh field peas such as black- eyed peas, crowder peas, and butter beans or Lima beans
  • 1 lb fresh okra, trimmed & cut into 1/2 inch thick rounds
  • 1 med onion, cut into 1/2 inch wedges
  • 1/2 lb green beans, trimmed & halved lengthwise
  • 2 tomatoes cut into wedges
  • 3 lg garlic cloves, thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
4/5 (2 Votes)

By

Combine the chopped broccoli and cauliflower in a large bowl

  • Amish Broccoli Salad
  • 1 head broccoli, chopped
  • 1 head cauliflower, chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 pound bacon, fried and crumbled
  • 1 cup shredded Cheddar cheese
4/5 (3 Votes)

By

Peel, halve & thinly slice the onion

  • 1 large red onion
  • 6 medium garlic cloves
  • 1 can tomatoes (16 ounces)
  • 1 1/2 ounces prosciutto
  • 8 ounces spicy link sausages preferably chorizo or linquisa
  • 1/4 cup olive oil
  • 1/2 tbs. Paprika
  • 1/2 tsp. Hot red pepper flakes or 1/4 tsp. Cayenne pepper
  • 2 tbs. Minced parsley
  • 1/2 cup white wine
  • 1 bay leaf
  • 30 small clams or 18 large
  • 2 tbs. Minced cilantro leaves (I omit)
4/5 (2 Votes)

By

Preheat grill for high heat In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, sal...

  • 6 tbsp butter softened
  • 1/4 cup olive oil
  • 1 tbsp minced garlic
  • 1 tbsp minced shallots
  • 2 tbsp minced fresh chives
  • salt and pepper to taste
  • 1/2 tsp paprika
  • 2 lbs large shrimp peeled and deveined
4/5 (2 Votes)

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Jiffy Scalloped Corn CasseroleBy Jo in Arlington on December 08, 2003

  • 2 eggs
  • 1 (14 ounce) cans creamed corn
  • 1 (14 ounce) cans whole kernel corn ( undrained)
  • 1 cup sour cream
  • 1 (8 ounce) packages Jiffy cornbread mix
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • Directions
  • Beat eggs slightly.
  • Add sour cream, butter and corn.
  • Fold in dry Jiffy corn mix.
  • Put in baking disk (I used a 9 x 7).
  • Sprinkle cheese on top.
  • Bake at 350 for 45-60 minutes.
  • Make sure center comes out clean.
  • Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.
4/5 (5 Votes)

By

Crust Beat together butter and shortening until smooth and creamy

  • Crust
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 1/4 cups all-purpose flour
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • 1 egg yolk
  • 2 Tbsp ice water
  • Filling
  • 3 eggs
  • 1 15 oz can pumpkin
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
3.8/5 (4 Votes)

By

Mix all together, place in Deep Covered Baker

  • 1 Spice cake mix
  • 16 oz can pumpkin puree
  • 3 eggs
4/5 (2 Votes)

By

Serving size: 2 tacos 358 cal, 12 fat, 27 pro, 35 carb, 3 fiber

  • 3 tbsp olive oil
  • 6 tbsp fresh lime juice, divided
  • 1 tsp chile powder
  • 1 tsp salt, divided
  • 1 1/2 lb halibut filets cut into 6 (4 oz) pieces
  • 1/2 english cucumber, very thinly sliced
  • 1/2 red onion
  • 2 tbsp oj
  • 1 tsp sugar
  • 1/4 c reduced fat mayo
  • 1/4 c reduced fat sour cream
  • 12 (5 inch) corn tortillas
  • 1 tsp seeded, finely minced serrano chile
  • 1 1/2 c pico de gallo
4/5 (2 Votes)

By

I first tasted a similar salad at one of my favorite Japanese restaurants, Yakuza Lounge in Portland, Oregon

  • 2 English cucumbers, quartered lengthwise, seeded, sliced crosswise into 1/2-inch slices
  • 1 tablespoon salt
  • 6 tablespoons mirin
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 1 1/2 tablespoons toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 2 ripe avocados, cut into approximately 1-inch cubes
  • 1 1/2 tablespoons toasted sesame seeds
  • 1/2 teaspoon shichimi togarashi, for serving (optional)
4/5 (2 Votes)

By

This regional specialty is unique to Eastern Pennsylvania, originating from the PA Dutch and Amish cultures

  • 1 large white onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 cup homemade breadcrumbs, toasted*
  • 6-7 large potatoes
  • 1 1/2 sticks butter
  • 1/2 cup milk
  • salt and pepper to taste
  • to make homemade breadcrumbs, take about 4 slices of stale white bread, tear into small pieces, and chop in food processor until fine breadcrumbs have formed. Toast in the oven for 15 minutes at 350 f.
3.5/5 (4 Votes)

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Pennsylvania Dutch Potato Filling Cod baked on a bed of Salsa and Spinach