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Hour Detroit - November, 2014

  • 1/4 C Earth balance margarine
  • 1/4 C sunflower or canola oil
  • 1 1/3 C pure raw cane sugar
  • 3 T Ener-G baking powder mixed with 6 T warm water
  • 1 C canned pumpkin
  • 2/3 C almond milk
  • 1/3 C dark rum
  • 1 t pure vanilla extract
  • 1 t salt
  • 1 3/4 C unbleached pastry flour, sifted with baking powder and baking soda
  • 2 t baking powder, sifted with flour
  • 1 t baking soda, sifted with flour
  • 1 t ground cinnamon
  • 1/2 t powdered ginger
  • 1/4 t nutmeg
  • 1/4 t coriander
0/5 (0 Votes)

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Heat the olive oil in a large skillet over high heat

  • 3 Tablespoons olive oil
  • 1 apple, peeled and diced into half-inch cubes
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 12 oz. baby spinach
0/5 (0 Votes)

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Toss the potatoes with the onion, flour and salt and pepper; set aside for about 10 minutes

  • 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
  • 1/2 cup of chopped onion
  • 3 tablespoons of all purpose flour
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 to 1/2 cup (1/2 to 1 stick) of salted butter
  • Water to cover
  • 1 (12 ounce) can of evaporated milk
  • Shredded cheese, for garnish, optional
5/5 (1 Votes)

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Preheat your grill to medium

  • 1 x 1-1 1/2 lb. Meridian Wild Sockeye Salmon fillet, skin left on.
  • 1 cup dry breadcrumbs (regular or Panko)
  • 1/2 cup chopped fresh dill
  • 1/4 cup prepared horseradish
  • 4 tablespoons butter, melted
  • 2 lemons, zest and juice
  • 2 teaspoons salt
  • dill sprigs and lemon wedges for garnish
0/5 (0 Votes)

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1. Adjust oven rack to upper-middle position and heat oven to 450 degrees

  • 12 large eggs
  • 1/2 cup half-and-half
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 slices hearty white sandwich bread, cut into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 6 ounces Canadian bacon, chopped
  • 4 scallions, white and green parts separated and sliced thin
  • 4 garlic cloves, minced
  • 3 ounces Gruyère cheese, shredded (3/4 cup)
0/5 (0 Votes)

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Special equipment: a pizza stone and peel or two rimless baking sheets Place a pizza stone or rimless baking sheet...

  • 1 small head cauliflower, chopped (5 to 6 cups)
  • 1 cup grated Parmesan
  • 1/2 teaspoon dried Italian seasoning
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 egg
  • 1 1/2 cups shredded low-moisture mozzarella
  • 1/2 cup marinara sauce
  • 1/4 cup fresh basil leaves, torn
5/5 (2 Votes)

By

I actually don't make the bread but turn it into muffins

  • 2 1/2 cups flour
  • 1/2 cup butter (melted)
  • 2 eggs (beat well)
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 cup sugar
  • 1 cup (graded) squash
  • 3 med bananas (ripe
0/5 (0 Votes)

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INSTRUCTIONS Add the margarine, chocolate and syrup to a pan

  • CHOCOLATE CORNFLAKE CAKES
  • PRINT
  • PREP TIME
  • 10 mins
  • COOK TIME
  • 5 mins
  • TOTAL TIME
  • 15 mins
  • A simple Chocolate Cornflake treat that takes less than 10 minutes to prepare
  • Author: www.teabiscuit.org
  • Cuisine: British
  • Serves: 6
  • INGREDIENTS
  • 1/2 stick, 50g butter or dairy free margarine
  • 100 g semi sweet chocolate or regular eating chocolate, broken into pieces
  • 3 tbsp Lyles golden syrup or nice pancake syrup
  • 1 handful raisins (optional)
  • approx 2 cups /100g cornflakes (choose a gluten free variety)
0/5 (0 Votes)

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Place in large pot potatoes, green beans, water, and bullion

  • 2 potatoes, cut in small cubes
  • 1 bag frozen fancy cut green beans
  • 4 cups chicken stock
  • 1 cup cream
  • 1 cup plus 2 Tbsp flour
  • 1 egg
  • 2 Tbsp oil or bacon grease
  • Ham chunks (optional)
4.1/5 (8 Votes)

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INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 425 degrees

  • Microwaving the sweet potatoes speeds up the cooking process and intensifies the sweetness of the potatoes. A combination of cornmeal and flour keeps the cornbread light, and brown sugar complements the caramel notes of the sweet potatoes.
  • SERVES 10 TO 12
  • You can make this cornbread in a 10-inch cast-iron skillet or in an ovensafe nonstick skillet. Light or dark brown sugar works equally well in this recipe. Note that the cornbread needs to cool for 1 hour before being removed from the pan.
  • INGREDIENTS
  • 1 1/2 pounds sweet potatoes, unpeeled
  • 1/2 cup whole milk
  • 8 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
  • 4 large eggs
  • 1 1/2 cups (7 1/2 ounces) yellow cornmeal
  • 1/2 cup (2 1/2 ounces) all-purpose flour
  • 1/4 cup packed (1 3/4 ounces) brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 3/4 teaspoons salt
0/5 (0 Votes)

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Preheat 1/2 of BBQ grill. Cut off ends of onion, peel

  • Large Whole Onions
  • Thick Cut Bacon, Uncooked
  • Grated Cheddar Cheese
  • Paprika
  • Cayenne Pepper
  • Dipping Sauce
  • 1/2 c sour cream
  • 2 T ketchup
  • 1/2 t cayenne pepper
  • 1/2 t paprika
  • 1/2 t garlic flakes
  • 1 T horseradish
0/5 (0 Votes)

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Recipe serves 6-8. Recipe courtesy of Mario Batali

  • 2 Tbsp dried currants
  • 6 Tbsp white balsamic vinegar
  • 2 Tbsp Sriracha
  • 6 Tbsp extra virgin olive oil
  • zest and juice of 1 lemon
  • 1 Tbsp tiny capers, drained
  • 1 tsp kosher salt, plus more as needed
  • 2 bunches broccoli Spigarello OR Tuscan kale (about one pound) cut crosswise into paper thin slices
  • 2 Tbsp pine nuts, lightly toasted
  • 6 to 8 large eggs, 1 per person
  • Freshly ground black pepper
  • 1/4 cup freshly grated parmigiano reggiano
0/5 (0 Votes)

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