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Vegetable recipes - 6281 recipes

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1 Place all in large stock pot and bring to a boil

  • 1 head cabbage, chopped
  • 6 onions, sliced or chopped
  • 2 green bell peppers, chopped
  • 1 bunch celery, chopped
  • 1 bunch shallots or 1 bunch green onion, sliced
  • 2 chicken bouillon cubes
  • 1 (1 1/4 ounce) envelope onion soup
  • 1/2 cup balsamic vinegar (optional)
  • 48 ounces V8 vegetable juice
  • 2 (28 ounce) cans chopped tomatoes
  • 1 lemon, juice of
  • pepper
4.7/5 (3 Votes)

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Cream margarine, sugar, and eggs

  • 5 c corn flakes
  • 3/4 c margarine
  • 1-1/4 c sugar
  • 2 eggs
  • 1 t vanilla
  • 1 c mashed bananas
  • 2-1/2 c flour
  • 2 t baking powder
  • 1/4 t baking soda
  • 3/4 t salt
3/5 (2 Votes)

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Saute onion and butter 3 minutes

  • 1 lb asparagus, cut into 2-inch lengths
  • 1 onion, chopped
  • 2 Tbsp each butter and flour
  • 4 Cups chicken broth
  • 1/2 cup cream
  • Salt and pepper to taste
4/5 (1 Votes)

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Calories: 385 Serves: 6 Bake: for 20 to 25 min

  • For the Beef and Potatoes:
  • 1 pound boiling potatoes
  • 2 teaspoons kosher salt
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • 1 pound ground beef sirloin or top round
  • 1 cup beef broth
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon tomato ketchup
  • 1/4 teaspoon freshly ground black pepper
  • For the Sauce:
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup grated sharp white cheddar cheese ( about 4 ounces)
  • 1 large egg yolk
  • 1/4 teaspoon kosher salt
  • Pinch of grated nutmeg
4/5 (1 Votes)

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1. Line a rimmed baking sheet with foil, place it in oven and preheat to 350 degrees F

  • 3 cups packed baby spinach, chopped
  • 6 large eggs, lightly beaten
  • 1 1/2 cups half-and-half
  • 1/2 tsp salt
  • 1 9-inch frozen pie crust
  • 1/4 lb. sliced ham, chopped
  • 1 1/2 cups shredded Swiss cheese
4/5 (1 Votes)

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Heat oil in a medium stock pot over medium-high heat

  • 3 cups vegetable or chicken stock
  • 2 tbsp olive oil
  • 2 red onions, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 5 large fresh tomatoes, chopped
  • 1 1/2 tsp sugar
  • 1 tbsp tomato paste
  • 1 bundle fresh basil leaves
  • 3/4 cup half and half
  • salt and pepper to taste
4/5 (1 Votes)

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Mix ingredients together. Grate medium cheddar cheese over top

  • 1 (16 oz.) can chopped turnip greens, drained
  • 1/2 c. mayonnaise (Hellmann's)
  • 1/2 can cream of mushroom soup
  • 2 tbsp. vinegar
  • 1 lg. tbsp. horseradish
  • 2 eggs, beaten
  • Dash red pepper
3.5/5 (2 Votes)

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1. Melt 3 tablespoons butter in a medium saucepan over medium heat

  • 3 tablespoons butter
  • 2 tablespoons slivered almonds
  • 2 tablespoons chopped onion
  • 1 box Uncle Bens Wild Rice Chicken Flavor
  • 2 cups chicken broth Seasoning pack from Uncle Bens
  • 1/2 teaspoon salt
  • 2 Cornish game hens
  • salt to taste
  • 1/4 cup melted butter
4/5 (1 Votes)

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PORK: Mix bourbon, soy sauce, sugar, lj and rosemary sprigs in ziploc bag

  • Pork:
  • 1/2 c bourbon
  • 1/2 c soy sauce
  • 1/2 c light brown sugar
  • juice of 1 lemon
  • 3 sprigs of rosemary
  • 1 t chopped rosemary
  • 1 pork tenderloin
  • 1/2 c beef broth
  • 2 t butter
  • 1 T liquid smoke
  • Onion:
  • 1 1/4 # onions sliced
  • 2 1/2 T rice
  • 2 T butter
  • 3/4 c whole milk
  • 1/2 t nutmeg
  • 1/2 c gruyere
  • 1 T chives
  • 2 t liquid smoke
4/5 (1 Votes)

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Community Recipe Swap: Soups French Onion Soup From the kitchen of CEMELOSE

  • 5 large red onion(s)
  • 2 tsp minced garlic
  • 2 Tbsp all-purpose flour
  • 3 1/2 cup fat-free beef broth
  • 3 1/2 cup fat-free chicken broth
  • 4 cup water
  • 1 Tbsp Heinz (U.S.) Worcestershire Sauce
  • 1 tsp black pepper
  • 2 Tbsp olive oil
  • 1 Tbsp sugar
  • 6 Tbsp beef bouillon
  • 1/2 Tbsp dried thyme
  • 1 Tbsp Parsley flakes
4/5 (1 Votes)

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Quite tasty and a good way to use up extra parsnips!

  • 1 large onion, chopped roughly
  • 4 large parsnips, peeled and chopped roughly
  • 2 medium applies, peeled, cored and chopped roughly
  • 1.5 litres (2 3/4 pints) vegetable stock
  • 150 ml skimmed milk
  • 100 g lean bacon, chopped
4/5 (1 Votes)

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Wash escarole, chop coarsley

  • 1 lb pasta
  • 1 1/2 lb boneless chicken breasts
  • 1/2 C prepared pesto
  • 1 head escarole
  • 1 16oz can cannellini beans
  • 2 cloves garlic, minced
  • 1/2 C chicken broth
  • 1/2 C grated Asiago cheese
4/5 (1 Votes)

Any burning questions? Our chefs answer!

Pasta with Grilled Chicken, Escarole and Beans The Original Cabbage Soup Diet