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Vegetable recipes - 6281 recipes

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Halve and thinly slice the onions

  • 2 medium onions
  • 2 tablespoons unsalted butter
  • 6 ounces genuine roquefort cheese
  • 2 tablespoons flour
  • 4 cups chicken stock or water
  • 1/3 cup heavy cream
  • Salt and freshly ground white pepper
  • 1 baguette
  • 6 ounces gruyere cheese, grated
  • 4 teaspoons armagnac
4/5 (1 Votes)

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Saute onion in olive oil in large saucepan

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 3/4 cup brown rice
  • 1 1/2 cups chicken or vegetable stock
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dry sage
  • 2 cups chopped cauliflower
  • 1 medium carrot, chopped
  • 2 cups shredded Gruyere cheese
  • 4 large eggs
4/5 (1 Votes)

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This is an excellent salad recipe

  • 1/4 cup sliced raw almonds
  • 1 12-oz package store-bought broccoli slaw
  • 1/2 cup dried cranberries
  • 3 Tbs extra-virgin olive oil
  • 3 Tbs rice vinegar
  • 3 Tbs agave nectar (or honey)
  • 3 Tbs Greek yogurt
  • 1 1/2 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh black pepper
4/5 (1 Votes)

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1.Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat

  • 1 tablespoon olive oil
  • 1/2 pound sweet Italian sausage links, casings removed
  • 2 small zucchini (about 1 pound), sliced
  • kosher salt and black pepper
  • 1 sheet puff pastry (half a 17.3-ounce package), thawed
  • 3 tablespoons Dijon mustard
  • green salad, for serving
4/5 (1 Votes)

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Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a ...

  • 1 large jicama, peeled and cut into matchsticks
  • 1 red bell pepper, cut into long thin strips
  • 1 green bell pepper, cut into long thin strips
  • 1 small red onion, sliced into thin lengthwise slivers
  • 2 green chile peppers - halved lengthwise, seeded, and cut into strips
  • 1 (2 inch) piece fresh ginger root, thinly sliced
  • 1 carrot, cut into matchsticks
  • 1 cup water
  • 2/3 cup vinegar
  • 2/3 cup white sugar
  • 1 teaspoon salt
4/5 (1 Votes)

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1.To a salad bowl, add broccoli, bacon, onion, seeds, and cranberries

  • 2-3 broccoli crowns, just the florets, finely chopped (5-6 cups)
  • 10 bacon slices, crisp-cooked and crumbled
  • 1/3 c red onion, diced
  • 1/3 c sunflower seeds
  • 1/3 c dried cranberries, chopped (golden raisins are equally good)
  • 1/2 c mayonnaise
  • 2 T apple cider vinegar
  • 2 t sugar
  • salt and pepper
4/5 (1 Votes)

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Dressing: In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot

  • Dressing:
  • 2 tbs. champagne vinegar
  • 1 1/2 tsp. minced shallots
  • 3/4 to 1 tsp. kosher salt (use less if you use preserved lemons)
  • 1/4 cup canola oil
  • 3 tbs. extra virgin olive oil
  • 3/4 tsp. chopped chervil or tarragon
  • zest of 1 lemon
  • 1/4 tsp. ground black pepper
  • salad:
  • 1/2 cup quinoa
  • salt
  • 4 cups loosely packed julienned kale, from 1 large bunch
  • 3 tablespoons toasted sunflower seeds
  • 2/3 cup red seedless grapes, halved
  • 1 cooked ear of corn, cut from the cob
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1/4 cup grated Manchego cheese
  • 10 to 12 strips finely julienned preserved lemon
4/5 (1 Votes)

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Melt butter, add soup mix

  • 1 box hard pretzels
  • 1/2 lb butter
  • 1 pack lipton onion soup mix
4/5 (1 Votes)

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Heat oven to 350 Chop up onion and saute in fry pan with 1/4 cup of the butter

  • 1 - 32 oz pkg frozen hash browns - chunky ones not shredded
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 3 cups shredded cheddar cheese
  • 1 1/2 tsp salt
  • 1/2 cup butter
  • 1 medium onion
  • 2 cups crushed corn flakes
4/5 (1 Votes)

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As a child, I can remember my Pennsylvania Dutch grandmother making this for my Grandfather or breakfast

  • 1 Quart Water
  • 1/4 tsp. Salt
  • 1 1/2 Cups Cornmeal
  • Maple Syrup
4/5 (1 Votes)

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Combine corn, chicken, broth, water, and seasonings in a kettle

  • 4 Cups Fresh or Frozen Corn
  • 2 1/2 Cups Chicken, cooked and diced
  • 46 oz. Can Chicken Broth, or 6 Cups Homemade Broth
  • 2 Cups Water
  • Pinch Saffron
  • 1/8 tsp. Salt
  • Pepper to taste
  • 1 Cup Flour
  • 1 Raw Egg
  • 3 Hard-Boiled Eggs
4/5 (1 Votes)

By

Cozze alla Posillipo This dish can wear many hats

  • 1/4 cup cornmeal
  • 3 pounds mussels
  • 1/4 cup virgin olive oil
  • 8 garlic cloves, very finely chopped or sliced
  • 1 35 ounce can Italian peeled tomatoes, drained and chopped
  • 1/2 teaspoon dried oregano
  • 1 small peperoncino, crumbled, or a pinch of red pepper
  • 1 cup dry white wine
  • 10 large fresh basil leaves, shredded
  • Pinch of salt
  • 12 pieces of zoccolo (fried bread "Clog")
4/5 (1 Votes)

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MUSSELS-SPICY TOMATO SAUCE from Lidia Onion Soup with Roquefort