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Vegetable recipes - 6281 recipes

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'I made this dish for my Women's Health Initiative Group at our local university, and everyone just loved it,' info...

  • 4 small zucchini, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 1/4 cup pitted ripe olives, halved
  • 2 tablespoons chopped green onion
  • 4 teaspoons olive or canola oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
0/5 (0 Votes)

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This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City

  • 4 slices bacon, finely chopped
  • 6 tbsp. unsalted butter, cubed
  • 4 cloves garlic, finely chopped
  • 1/2 cup flour
  • 3 cups milk
  • 4 oz. cream cheese, cubed
  • 2 oz. Velveeta, cubed
  • 2 cups grated extra-sharp cheddar cheese
  • 1 tsp. paprika
  • 3 lb. fresh or frozen corn kernels
  • Kosher salt and freshly ground black pepper, to taste
0/5 (0 Votes)

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Allrecipes

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
0/5 (0 Votes)

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This shrimp dip is really easy to prepare and always disappears fast

  • VARIATIONS:
  • 1 package Knorr asparagus soup mix
  • 1 (4-ounce) can shrimp, drained and chopped
  • 2 cups sour cream
  • 1/8 teaspoon Louisiana hot sauce
  • Replace shrimp with tuna, or crab.
  • Asparagus soup mix with Fine Herbs, or Leek.
1.5/5 (2 Votes)

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*1 serving equals 1½ cup coleslaw and about 1 Tbsp

  • 1 cup lowfat Greek yogurt {8.5oz}
  • 1/3 cup raw sunflower seeds
  • 3/4 teaspoon salt, divided
  • 1/4 cup lowfat buttermilk {2.25oz}
  • 3 tablespoons lemon juice {1.5oz}
  • 2 tablespoons mayonnaise {.5oz}
  • 2 teaspoons spicy brown mustard
  • 1/4 teaspoon black pepper
  • 1.25 lb. broccoli stalks {2.5 lb.broccoli bunches}
  • 1 large or 2 medium carrots
0/5 (0 Votes)

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Real Simple

  • Ingredients
  • 1 3-pound butternut squash, peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
  • 3 tablespoons olive oil
  • 3 teaspoons kosher salt
  • pinch of freshly ground black pepper
  • 1 tablespoon butter
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 stalks of celery, chopped (about 1 1/2 cups)
  • 1 tablespoon chopped fresh sage (about 6 large leaves)
  • 6 cups chicken broth
  • 1/2 cup freshly grated Parmesan
  • Sage and Parmesan Croutons
  • Ingredients
  • 3 ounces rustic white bread (about 3 thick slices), tom into 24 1-inch pieces
  • 1 large clove garlic, minced (about 2 teaspoons)
  • 1 tablespoon finely chopped fresh sage (about 6 large leaves)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons finely grated Parmesan
0/5 (0 Votes)

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Heat oil in a pan&add finely sliced onions&salt

  • 1 . Hard boiled eggs – 5
  • 2 . Potato – 1 small-medium, cooked & cut into cubes
  • 3 . Onion – 1 big, finely sliced
  • Green chilli – 4 -5, slit lengthwise
  • Ginger & garlic paste – 1 1/2 tsp, each
  • 4 . Coriander powder – 1 1/2 – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Fennel powder (perumjeerakam podichathu) – 1/2 tsp
  • Garam masala – a pinch
  • 5 . Thick coconut milk – 2 cups ( refer notes)
  • Cashew paste – Optional (refer notes)
  • 6 . Coconut oil
  • Salt
  • Curry leaves
0/5 (0 Votes)

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to clean clams, put them in a bowl of cold salty water and let soak for 2 hours

  • 1 pound small fresh clams
  • pinch saffron threads
  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup dry sherry
  • 2 tablespoon tomato paste
  • 1 tablespoon fresh chopped flat leaf parsley
  • pinch sweet smoked spanish paprika
  • pinch of cayenne
  • 1 tablespoon ground almonds
  • bread. lots of bread!
0/5 (0 Votes)

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Preheat oven to 375. Lightly grease a 9" x 13" baking dish

  • TOPPING:
  • 10-12 large sweet potatoes, whole
  • 1 20 oz. can crushed pineapple, drained
  • 1-1/4 cups sugar
  • 6 T. butter, melted
  • 3 eggs
  • 2 t. salt
  • 2 t. ground cinnamon
  • 1/4 t. ground allspice
  • 1/4 t. ground nutmeg
  • 1/2 C. brown sugar
  • 2 T.butter, melted
  • 1/3 C. all purpose flour
  • 1 C. pecans or walnuts, chopped
2.6/5 (7 Votes)

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YIELD: 4 servings (serving size: 1 fillet and about 3/4 cup tomato mixture) HANDS-ON:15 MINUTES TOTAL:15 MINUTE...

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) arctic char fillets
  • 3/4 teaspoon coarse salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 garlic cloves, halved
  • 3 pints multicolored cherry tomatoes
  • 1/4 cup thinly sliced fresh basil
  • 2 shallots, thinly sliced
0/5 (0 Votes)

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Prep Time: 15 minutes Cook Time: 30 minutes CUT a shallow “X” on the bottom of each tomato

  • 4 medium fresh ripe tomatoes
  • 8 basil leaves, chopped
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh ricotta cheese
  • 1/2 tsp marjoram, chopped
  • 12 oz penne rigate pasta, cooked according to package directions
  • 1/4 cup Romano cheese, grated
  • 1 large garlic clove, peeled and chopped
  • Salt to taste
  • Fresh ground black pepper to taste
  • Fresh parsley, chopped
0/5 (0 Votes)

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Fettuccine will also work if you can't find pappardelle

  • 8 ounces uncooked pappardelle (wide ribbon pasta)
  • 1 tablespoon kosher salt
  • 1/3 cup whole-milk ricotta cheese
  • 3 cups baby spinach leaves
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh dill
  • 3 tablespoons grated fresh pecorino Romano cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
0/5 (0 Votes)

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Pappardelle with Baby Spinach, Herbs, and Ricotta Grilled Greek-Style Zucchini