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Vegetable recipes - 6281 recipes

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In a large skillet, saute onion in butter until tender

  • Large bag of frozen hash brown potatoes
  • 1 teaspoon salt
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 4 bacon strips, cooked and crumbled
  • 3 cups milk
  • 8 ounces Colby cheese, cubed
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double it and add extra broth

  • 1 tablespoon + 4 tablespoons unsalted butter, divided
  • 1 small/medium sweet yellow onion, diced small
  • 1 clove garlic, peeled and minced finely
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium vegetable stock (chicken stock may be substituted)
  • 2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won't be as creamy)
  • 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems as not to waste them)
  • 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, or to taste
  • 1/2 teaspoon smoked paprika or regular paprika, optional and to taste
  • 1/2 teaspoon dry mustard powder, optional and to taste
  • pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavor)
  • 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing bowls
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Melt butter in a small saucepan over medium heat

  • 2 Tb unsalted butter
  • 4 cloves garlic, minced
  • 3 Tb all purpose flour
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1/4 tsp dried oregano
  • 1 C milk
  • 1/2 C Parmesan cheese
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Set your sous vide to 194 F / 90 C

  • 2 pounds Russet potatoes
  • 5 cloves garlic
  • 3 sprigs rosemary
  • 8 oz unsalted butter
  • 1 cup whole milk
  • 2 teaspoons kosher salt
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Rinse, pat dry and cut the sirloin steaks into 1-inch pieces

  • 3 lb sirloin steak, cut into 1-inch pieces
  • 1/4 cup Teriyaki or Soy sauce
  • 1/4 cup packed light brown sugar
  • 3 Tbsp olive oil, plus additional for cooking
  • 2 Tbsp chopped Italian parsley or cilantro
  • 3 clove garlic, minced
  • 1 tsp red pepper flakes
  • 2 tsp steak seasoning, divided [i.e. Mesquite/Montreal/Chicago/ Kansas City your preference]
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1 large sweet onion, cut into thin wedges
  • Black pepper to taste
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2 9 inch pies Bring grill temperature up to 400 degrees Fahrenheit

  • Pure Pumpkin – 1 can, 30 oz.
  • Evaporated Milk – 1 1/2 cans, 18 oz.
  • Eggs – 4
  • Sugar – 1 1/2 cups
  • Salt – 1 teaspoon
  • Ground Ginger – 1 teaspoon
  • Ground Cloves – 1/2 teaspoon
  • Fireball Cinnamon Whiskey – 6 oz.
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Place a heavy stockpot or Dutch oven over medium-high heat and add diced bacon

  • 4 ounces bacon, cut in 1/4" pieces
  • 1 small yellow onion, cut in 1/4" dice
  • 1-1/2 ribs celery, cut in 1/4" dice
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 3 cups peeled, 1/2-inch potato cubes (about
  • 2 medium baking potatoes)
  • 1 cup half-and-half
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon salt, optional
  • 1/4 pound sharp cheddar cheese, grated
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Heat the grill to high; if using charcoal, wait until the coals are ashed over and glowing

  • 3 bell peppers (orange, red and yellow, or all one color)
  • Canola oil, for brushing
  • Salt and freshly ground black pepper
  • 2 large cloves garlic
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 bunches broccoli rabe, woody stems trimmed
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Prepare cake mix according to the package directions

  • 1 box of white cake mix (you DO NOT need the ingredients on the box)
  • 1 tsp. pumpkin pie spice
  • 1 15 oz can of pumpkin puree
  • 1/2 C butter
  • 8 ounces cream cheese, softened
  • 1 tsp. vanilla
  • 2 C powdered sugar
  • 1 C butterscotch chips
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Photo by Lil B

  • 1/4 cup finely chopped onion
  • 1/2 cup extra-virgin olive oil
  • 3 (5-ounce) cans solid white tuna in water
  • 2 hard-cooked eggs, sliced thin
  • 1 celery rib, minced
  • 2 radishes, trimmed, halved, and sliced thin
  • 1/4 cup capers, minced
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • Salt and pepper
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In a saucepan, over medium heat, melt the butter

  • Creamed Spinach Tortellini
  • 1 lb. of stuffed tortellini, cooked & drained
  • 3 T of butter
  • 2 T of flour
  • 1 1/2 cups of half & half
  • 1/2 t of salt
  • 1/2 t of roasted garlic powder
  • 1/2 t of fresh ground black pepper
  • 1/4 t of nutmeg
  • 1 cup of parmesan cheese
  • 4 oz. of room temperature cream cheese
  • 1/2 cup of smoked gouda cheese
  • 16 oz, of frozen spinach, thawed and drained
  • Pinch of red pepper flakes
  • Old Bay shrimp
  • 1 lb. jumbo shrimp, cleaned
  • 1 T Old Bay Seasoning
  • 1/2 t of salt
  • 1 1/2 T olive oil
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Spray inside of crockpot with non-stick cooking spray

  • 1 container Pillsbury Grands Original Biscuits {16.3 oz.}
  • 1/2 cup Grated Parmesan Cheese
  • 1 stick Butter, melted
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Garlic Salt
  • 1 tsp. Dried Basil
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Crockpot Garlic Parmesan Pull-Apart Bread Colby Corn Chowder