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Vegetable recipes - 6281 recipes

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Fill large pot about half way with water Bring water to boil Add Milk and Butter Simmer corn 6 to 8 minutes Remov

  • 6-8 Ears of corn
  • 1 cup milk
  • 1 stick butter
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Heat the oil in a pan over high heat

  • 1 tablespoon canola oil
  • 2 chicken breasts, sliced into 1/2-inch strips
  • 2 tablespoons garlic, chopped
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 3/4 cup heavy cream
  • 1/2 grated parmesan cheese
  • 1/4 cup pesto
  • 3 cups penne pasta, cooked and drained
  • 3/4 cup cherry tomatoes, halved
  • Parmesan cheese to garnish
  • Chopped basil to garnish
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A cozy and filling chicken and wild rice casserole made with butternut squash and cranberries

  • 1 cup uncooked wild rice blend (3 cups cooked)
  • 4 tablespoons olive oil, divided
  • 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 1 small butternut squash, about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh thyme, plus additional for garnish
  • 3/4 cup dried cranberries (I prefer the ones with reduced sugar)
  • 1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces)
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Preheat a large saute pan over medium-high heat

  • 1 boneless beef chuck roast (3-4 pounds)
  • 1/4 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 3 large carrots, peeled and diced
  • 3 stalks of celery, diced
  • salt and black pepper
  • 6 clove of garlic, finely minced
  • 1 28-ounce can whole tomatoes, with juice
  • 1 1/2 cups beef broth
  • 1 cup red wine
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh parsley, chopped (plus extra for garnish
  • 1 teaspoon granulated sugar
  • salt and black pepper
  • 1 tablespoon corn starch mixed with 1 tablespoon water (more or less depending on how you like the consistency of your gravy)
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Directions: 1 Melt butter and add garlic and oregano to butter

  • ×cookie sheet
  • ×Pillsbury french bread crust
  • ×1/4 cup melted butter
  • ×1 teaspoon minced garlic (more to taste)
  • ×1 tablespoon dried oregano
  • ×1/2 of a brick mozzarella cheese, or 4-6 thick slices
  • ×ricotta cheese
  • ×2 cooked lasagna noodles
  • ×about 1-2 cups marinara sauce, with meat (optional)
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3 SmartPoints. Harissa is a spicy condiment commonly found in North African cuisine that can range from mild to ...

  • 6 item(s) uncooked bell pepper(s), assorted colors
  • 2 spray(s) cooking spray
  • 1 medium uncooked onion(s), diced
  • 3 ⁄4 tsp table salt, or to taste (divided)
  • 1 ⁄2 tsp black pepper, or to taste (divided)
  • 1 ⁄2 tsp ground turmeric
  • 1 ⁄2 tsp garlic powder
  • 1 ⁄4 tsp ground cumin
  • 1 ⁄4 tsp ground cinnamon
  • 3 cup(s) fresh baby spinach, chopped
  • 3 ⁄4 cup(s) canned drained chickpeas, rinsed, drained, mashed slightly with a fork
  • 6 large egg(s)
  • 6 tsp chives, or cilantro, minced
  • 6 Tbsp harissa paste, mild or hot
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Coming soon

  • Burger:
  • 6 ounces ground beef
  • 1 hamburger bun, toasted
  • 1/4 recipe Olive Topping, recipe follows
  • Olive Topping:
  • 8 ounces cream cheese, at room temperature
  • 1 cup sliced green olives
  • 3 ounces olive juice, from jar
  • Mix the cream cheese with the olives and olive juice.
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1.Cook pasta according to directions on package

  • For Sauce:
  • 2 Chicken Breasts
  • 1/2 cup All Purpose Flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1 TBSP Olive Oil
  • 4 Cups Broccoli Florets, steamed
  • 1 lb Orrecheitte Pasta or Rotini Pasta
  • 3/4 cup butter, salted
  • 2 Garlic Cloves, Minced
  • 4 TBSP flour
  • 2 cups Heavy Cream
  • 3 cup freshly grated Parmesan cheese
  • 1/2 tsp pepper
  • 1/8 tsp salt
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Marinate the pork chops: Pound each pork chop (using a meat pounder or, in a pinch, I’ve also used a cast iron sk...

  • For the pork chops
  • 6 boneless pork chops (about 3 ounces each)
  • 3 About 3 cups buttermilk, whole milk if you can find it
  • Kosher salt and freshly cracked black pepper
  • 2 cups yellow cornmeal
  • Cayenne pepper
  • Canola oil (or high heat safflower or sunflower, what I used) for shallow-frying
  • For the potatoes
  • 3 pounds small-to-medium red potatoes
  • Kosher salt
  • 1 cup half-and-half (or 1/2 cup milk plus 1/2 cup heavy cream)
  • 6 ounces soft goat cheese
  • 8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, diced and chilled
  • 1/2 cup finely sliced fresh chives
  • Freshly ground black or white pepper
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Heat olive oil and garlic on medium high heat

  • 2 T extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped shallots
  • 2 pounds ground beef
  • 1 t dried parsley
  • 1/2 t dried oregano
  • 1 t salt
  • 1 t pepper
  • 16 oz. marinara sauce
  • 1/2 head of cauliflower or 2 cups of rice
  • 5 cups beef broth, low sodium
  • 1 large cabbage or 8 cups sliced
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6 servings

  • 5 cups broccoli florets, plus extra for garnish
  • 4 cups low-sodium chicken broth
  • 2 1/2 cups cheddar cheese, grated
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 6 bread bowls, tops cut off
  • 4 slices bacon, plus extra for garnish
  • 3 cloves garlic, minced
  • 1 large white onion, chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 2 teaspoons kosher salt, or to taste
  • freshly ground pepper, to taste
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place cauliflower stem side down on a cutting board and slice it into two 3 inch cross sections; reserve remaining ...

  • 1 large head cauliflower, stem and greens removed
  • 2 cans coconut milk
  • 1 1/2 tsp sherry vinegar
  • 1/2 tsp dijon mustard
  • 3 tbsp plus 1 tsp extra virgin olive oil
  • 1/2 cup diced rutabaga
  • 1/2 cup diced baby carrots
  • 3 tbsp vegetable or grape seed oil
  • 3 garlic cloves, minced
  • 1 tbsp aleppo pepper or a blend of cayenne pepper and paprika
  • salt
  • black pepper
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