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Preheat the oven to 425 degrees

  • 2 1/2 pounds small red potatoes
  • 2 yellow onions
  • 3 tablespoons good olive oil
  • 2 tablespoons whole-grain mustard
  • kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
0/5 (0 Votes)

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Place the potatoes and 2 tablespoons salt in a large pot of water

  • 3 punds small red potatoes
  • kosher salt
  • 1 cup good mayonnaise
  • 1/4 cup buttermilk, milk, or white wine
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • freshly ground black pepper
  • 1/2 cup medium-diced celery
  • 1/2 cup small-diced red onion
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In a small saucepan, bring the garlic and oil to a boil, then tun the heat to low and cook uncovered for 5 minutes,...

  • 1/2 cup garlic cloves, peeled (about 1 head)
  • 1 cup extra-virgin olive oil
  • 3 pounds Yukon gold potatoes, peeled and quartered Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup heavy cream, half-and-half, or creme fraiche
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Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain

  • see below
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  • 2 Yukon gold potatoes, washed
  • Coarse salt and freshly ground pepper
  • 4 (6-ounce) skinless halibut filets
  • 12 fresh flat-leaf parsley leaves
  • 3 to 4 tablespoons olive oil
  • Beurre Rouge
  • 1 cup dry red wine, such as cabernet sauvignon
  • 1/2 cup red-wine vinegar
  • 3 tablespoons minced shallots
  • Pinch sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • Coarse salt
  • Cipollini Onions
  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup store-bought low-sodium chicken broth or stock
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed
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Cut potatoes into 1/2-in. cubes; place in a large bowl

  • 1 pound small red potatoes
  • 1/4 cup chopped green onions
  • 2 teaspoons vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
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1 Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon over medium heat until crisp

  • Filling
  • 6 slices bacon, cut into 1/2-inch pieces 1 lb. lean (at least 80%) ground beef
  • 1 1/2 cups ready-to-eat baby-cut carrots, cut in half crosswise
  • 1/4 cup chili sauce
  • 1 (12-oz.) jar beef gravy
  • 1 1/2 cups Green Giant Select® LeSueur® Frozen Baby Sweet Peas (from 1-1b. pkg.)
  • 1/2 cup sour cream
  • Potatoes
  • 1 pouch roasted garlic mashed potatoes (from 7.2-oz. pkg.)
  • 1 1/4 cups hot water
  • 2/3 cup milk
  • 2 tablespoons butter or margarine
  • 1 tablespoon chopped fresh chives
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Preheat grill to med-high

  • Dry Rub:
  • 1 sheet (18x24 inch) non stick foil
  • 4 medium potatoes, cut in 1/2 inch cubes
  • 2 Tbsp. butter, cut into pieces
  • 2 Tsp. garlic powder
  • 2 Tsp. paprika
  • 2 Tsp. packed brown sugar
  • 2 Tsp. salt
  • 2 Tsp. black pepper
  • 2 Tsp. cayenne pepper
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In a pot, combine the first 10 ingredients

  • 10 ears fresh corn, cooked and cut off the cob or 3 packages steam fresh frozen corn,or 3 cans whole kernel sweet corn
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon accent
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 4 oz. salted butter
  • 2 tablespoons flour
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Melt butter in a small saucepan over medium heat

  • 3 tablespoons salted butter
  • 1-2 tablespoons fresh garlic
  • 1 tablespoon flour
  • 3/4 cup half and half
  • 2 (10 oz) boxes frozen chopped spinach, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
3.8/5 (8 Votes)

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1. Broil peppers in oven for 15 minutes or until charred, turning often

  • 2 bell peppers, any color
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 cup chopped mushrooms
  • 1/2 cup sliced onions
  • 1 green onion, chopped
  • 2/3 cup chicken stock
  • 2 tbsp dry white wine
  • 1 1/2 cups whipping (35%) cream
  • 1 tsp minced anchovies
  • 1 cup grated provolone cheese
  • 1/2 cup grated Parmesan cheese
  • 1 lb penne
  • 1/4 cup butter
  • 1/2 cup toasted pine nuts
  • 2 oz arugula, washed and chopped
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Combine potato, chives, tarragon, salt and pepper in large bowl

  • 1 pound Russet potatoes, pared and shredded, but not rinsed (21/2 cups)
  • 2 tablespoons snipped chives OR: finely chopped green onion tops
  • 1 1/2 teaspoons chopped fresh tarragon OR: 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 tablespoons olive oil OR: vegetable oil
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Potato Pancakes with Chives and Tarragon Mustard-Roasted Potatoes