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This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT

  • Cake:
  • One One
  • 1 1/4 cups unsweetened applesauce (or oil, this is what my Nana used)
  • 2 cups granulated sugar
  • 3 eggs, room temperature
  • Two Two
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • Three Three
  • 2 cups grated carrots
  • 1 cup shredded sweetened coconut
  • 1 cup chopped nuts (optional)
  • 1 tsp vanilla
  • 1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}
  • Cream Cheese Frosting:
  • 1 cup butter (softened)
  • 16 oz cream cheese (softened)
  • 2 tsp vanilla
  • 2 lbs powdered sugar
  • top with toasted pecans or coconut if desired
3.1/5 (17 Votes)

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Get rid of regular bread and have make tasty cornbread

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2/3 cup sugar
  • 2 large eggs, lightly beaten
  • 1 tablespoon mayonnaise
  • 1 cup self-rising cornmeal mix
  • 1 1/2 cups self-rising flour
  • 1 cup buttermilk
  • 1/2 cup water
2.7/5 (21 Votes)

By

Wash the green beans in cold water

  • oil
  • salt spices
3.1/5 (14 Votes)

By

Beat eggs until light and foamy

  • 3 eggs
  • 1 2/3 c. sugar
  • 2 tsp. vanilla
  • 3 c. flour
  • 1 tsp. salt
  • 3 tsp. cinnamon
  • 1 c. oil
  • 1 c. brown sugar
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 c. grated asparagus
2.8/5 (12 Votes)

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•In a large bowl, beat the first five ingredients until well blended

  • FROSTING:
  • 3 cups shredded carrots
  • 1 can (20 ounces) crushed pineapple, well-drained
  • 2 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3-3/4 cups confectioners' sugar
3/5 (5 Votes)

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•Arrange all vegetables on large rimmed baking sheet

  • •8 1/3-inch-thick rounds red onion
  • •8 large shiitake mushrooms, stemmed
  • •8 red radishes, trimmed, halved
  • •4 baby bok choy, halved lengthwise
  • •1 large orange bell pepper, cut lengthwise into 8 strips
  • •1 1/4 cups Mango-Sesame Dressing (see below), divided
  • •6 boneless chicken breast halves with skin
  • •Nonstick vegetable oil spray
  • ------- Mango-Sesame dressing
  • •3/4 cup vegetable oil
  • •3/4 cup Major Grey's mango chutney
  • •6 tablespoons unseasoned rice vinegar
  • •3 large garlic cloves, peeled
  • •6 3/4 teaspoons soy sauce
  • •1 1/2 tablespoons Asian sesame oil
  • •1 1/2 teaspoons Dijon mustard
  • •1 1/2 teaspoons dried crushed red pepper
  • Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. Cover and chill.
1/5 (1 Votes)

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This dish comes from the famous Parisian restaurant and is excellent in its simplicity

  • 2 lb potatoes, peeled and thinly sliced
  • 1/3 cup butter, melted and clarified
  • Salt
2/5 (3 Votes)

By

In a small saucepan, melt butter

  • 3 T butter
  • 2 T all-purpose flour
  • 1 to 2 C liquid from brisket
  • 1 T cider vinegar
  • 1 T sugar
  • 1/4 C horseradish
3.6/5 (22 Votes)

By

Generously grease and flour a 9" x 13" cake pan; set aside

  • 2 1/4 cups unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 tsp nutmeg
  • 1/2 cup vegetable oil
  • 1 15 oz can of pumpkin (not pumpkin pie filling)
  • 1 cup baked mashed sweet potato (or canned equivalent)
  • 4 large eggs
3.2/5 (5 Votes)

By

Melt 1 Tbs. butter and 1 Tbs

  • 2 Tbs. butter
  • 2 Tbs. olive oil
  • 3 onions, sliced
  • 1 1/2 tsp. salt
  • 1/2 lb. capellini
  • 2 eggs
  • 3/4 cup parmesan cheese
  • 1/4 cup fresh parsley
  • 1/4 tsp. black pepper
3.5/5 (4 Votes)

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These eggplant fritters are perfectly seasoned and then fried to a golden crisp

  • 1 1/2 pound eggplant, cubed
  • 1 3/4 cups breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup onion, diced
  • 2 tablespoons Lawry's seasoned salt, optional
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • Olive oil for sauteing
0/5 (0 Votes)

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China Study WFPB Recipe by Heather Crosby This is an updated version of one of the most popular YumUniverse

  • Blue corn taco shells
  • For the Filling
  • 1 cup dry quinoa
  • 1/2 cup dry lentils
  • 1/3 cup Taco Seasoning (p. 133)
  • 2-3 large leaves kale, stems removed and chopped
  • For the toppings
  • Fresh cilantro leaves
  • 1-3 avocados, pitted, peeled, and sliced
  • Fresh lime wedges
0/5 (0 Votes)

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Lentil, Kale, and Quinoa Tacos To-Die-For Carrot Cake