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Vegetable recipes - 6281 recipes

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This recipe has been in our family for generations

  • For the chicken:
  • Kristi’s Old Fashion Chicken and Cornbread Dressing
  • 1 large whole chicken (with gizzards, liver, neck)
  • 2-3 quarts of water
  • 1 T salt
  • 2 tsp.pepper
  • 1/3 cup onion
  • 1/3 cup celery
  • Celery & Onion Broth:
  • 2 green onions, whites & green parts, chopped
  • 3/4 - 1 cup of each, chopped – celery and onions
  • 1 stick of butter
  • Enough water or chicken broth to cover the onions, celery
  • CORNBREAD:
  • 1 box Jiffy Mix prepared and baked according to the packaged instructions.
  • 1 Bag Pepperidge Farm Sage Bread Crumbs
  • 1 Bag Pepperidge Farm Country Bread Crumbs
  • Salt and pepper to taste
  • 1 to 2 tablespoons poultry seasoning, (to taste - use sparingly)
  • 1 1/2 - 2 tablespoons sage, (to taste - use sparingly)
  • 1 cup + Broth to start
  • 6 boiled eggs, chopped
  • 4 eggs, slightly beaten
  • 1 can cream of chicken soup
  • Paprika
4/5 (1 Votes)

By

Make this dish once and you will make it over and over

  • 12 fresh sage leaves
  • 8 garlic cloves, peeled
  • 1/4 cup fresh rosemary leaves, stripped from the branch
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 tablespoons kosher salt
  • 2 pounds red potatoes, sliced 1/2 inch thick
  • 4 pound boneless beef shoulder roast
  • 8 tablespoons butter, softened
  • 1 head Savoy cabbage, about 2 1/2 pounds, cored and sliced
  • 2 cups white wine
  • 1 pound Fontina cheese, shredded
4/5 (1 Votes)

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Bring beet juice, Certo crystals and Lemon Juice to a boil

  • 3 cups Beet Juice
  • 1 package Certo Crystals
  • 1/3 cup Lemon Juice
  • 4 cups Sugar
  • 1 Jello Powder - 170 gram (cannot use Lime or Lemon)
4/5 (1 Votes)

By

salad

  • 3 cucumbers
  • 1 large red onion
  • pasta
  • sauce or dressing
  • 1 cup of sugar
  • 1 1/4 cup apple cider vinegar
  • 1 1/2 cup salad oil
  • 2 tsp garlic salt
  • 2 tsp pepper
  • 2 tsp parsley flakes
4/5 (1 Votes)

By

Place all ingredients in jar and refrigerate at least over night

  • Thinly sliced and scored cucumbers
  • Thinly sliced onions
  • 2 cups Vinegar
  • 2 cups sugar
  • 1 T oil
  • 2 T water
  • salt & pepper
4/5 (1 Votes)

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Sauté 1/2 c pecans in pan with 1/4 c sugar and 1 T butter over med heat until brown

  • Spinach
  • Blue cheese
  • Candied pecans
  • Sliced strawberries
  • Blueberries
  • Grilled chicken breast
  • Strawberry or raspberry vinagrette
4/5 (1 Votes)

By

Heat the olive oil in a large frying pan

  • 2 tbsp olive oil
  • Bratwurst, cut into 1/2 cm thick slices (I used a package with 8 mini-sausages)
  • 1 onion, chopped
  • 1/2 tsp caraway seeds
  • 600 g / 22.5 oz cabbage, cut into 1 cm thick slices
  • 4-5 tsp mustard
  • 150 ml (1/2 cup + 2 tbsp) cream
  • 100 ml (1/3 cup + 1 tbsp + 1 tsp) meat stock
  • salt, pepper, to taste
  • fresh parsley, chopped
4/5 (1 Votes)

By

Made these into mini muffins for my Sunday School class

  • 2 C rhubarb, chopped
  • 1 Whole peach Chopped
  • 2 C flour
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 C vegetable oil
  • 2 whole eggs
  • 1 C sour milk
  • 2 tsp. vanilla
3.3/5 (3 Votes)

By

1. Fry chicken in oil over medium heat until done

  • 1 Tb olive oil
  • 1 lb boneless/skinless chicken breast, sliced crosswise
  • 1 tsp salt
  • 1 Tb olive oil
  • 6-8 cloves garlic, crushed (1 rounded Tb)
  • 1/2 lb mushrooms, quartered
  • 1/2 c green onions, sliced
  • 3/4 c red or orange sweet peppers
  • 1 14.5 oz can diced tomatoes (undrained)
  • 1/2 c chicken broth
  • 1/2 tsp crushed red pepper
  • 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 2 cups dry bow tie pasta – cook as directed
  • 1/4 c fresh cilantro, chopped (may use fresh parsley)
  • parmesan cheese, grated
4/5 (1 Votes)

By

Spinach Souffle Stuffed Mushrooms 1 pkg frozen spinach soufflé, thawed Lemon pepper seasoning garlic powder ...

  • Spinach Souffle Stuffed Mushrooms
  • 1 pkg frozen spinach soufflé, thawed
  • Lemon pepper seasoning
  • garlic powder
  • salt
  • 12 to 18 large mushrooms
  • Melted butter
  • 1 1/2 T minced onions
  • 3 T butter
  • Freshly grated Parmesan cheese
4.8/5 (4 Votes)

By

This soup can be made vegetarian; just omit the meaty topping and substitue vegetable broth

  • 1 Spanish onion, diced
  • 1 cubanelle or Italian green pepper, seeded and diced
  • 1 T olive oil
  • 1/2 T salt
  • 6 cups low-sodium chicken broth
  • 3 cans (15 oz each) unsweetened pumpkin puree
  • 1/4 tsp freshly ground black pepper
  • 1 tsp ground cumin
  • 1/2 tsp ground red pepper
  • 4 oz prosciutto, sliced
  • 1 T shelled pumpkin seeds
4/5 (1 Votes)

By

Combine all topping ingredients in a bowl and mix well

  • Topping:
  • 1/3 c. Brown Sugar (lightly packed)
  • 1/3 c. Oats
  • 3 Tbsp. whole wheat Flour
  • 2 Tbsp. Margarine (melted)
  • Filling:
  • 2/3 c. Sugar (granulated)
  • 3 Tbsp. Flour
  • 2 c. Apples (sliced)
  • 2 c. Rhubarb (diced)
  • 1 c. Cranberries (fresh or frozen)
4.5/5 (2 Votes)

Any burning questions? Our chefs answer!

Apple Cranberry Rhubarb Crisp Kristi's Mamma Kyle's Old Fashion Chicken and Cornbread Dressing