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Vegetable recipes - 6281 recipes

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1) Preheat oven to 180 degrees c

  • 600 g nonfat cottage cheese
  • 350 g frozen or fresh spinach
  • 1 egg
  • 1 tbsp ground spinach
  • 9-10 lasagne sheets
  • Salt and pepper
  • 700 g passata
  • Grated low-fat cheese
0/5 (0 Votes)

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Stir together all ingredients in a small bowl

  • 2/3 cup reduced-fat sour cream $
  • 3 tablespoons prepared horseradish $
  • 2 tablespoons light mayonnaise $
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dry mustard
  • 1/4 teaspoon salt $
  • 1/4 teaspoon ground red pepper
0/5 (0 Votes)

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Brown meat ,onion and shortening add mustard ,ketchup and chicken gumbo simmer 10-15 Min

  • 1 LB ground beef
  • 1/2 Chopped Onion
  • 1 TBS Shortening
  • 1 Can Chicken Gumbo Soup
  • 2 TBS Ketchup
  • 1 TBS Mustard
0/5 (0 Votes)

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Tenderloin: Combine first 7 ingredients and stir well Marinate tenderloin for 8 hrs in frig Remove tenderloin from...

  • derloin:
  • 1 c soy sauce
  • 2/3 c vegetable oil
  • 3 T brown sugar
  • 2 T Dijon mustard
  • 1 T white vinegar
  • 1 tsp garlic powder
  • 1 green onion chopped
  • 1 5 to 6 lb beef tenderloin, trimmed
  • Horseradish Butter:
  • 1/2 c softened butter
  • 1 8oz packaged cream cheese, softened
  • 1/4 c mayonnaise
  • 1/4 c prepared horseradish, drained
4/5 (4 Votes)

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The meatloaf can be assembled a day in advance

  • For the Potatoes:
  • 5 medium Yukon Gold potatoes, peeledand cut into chunks
  • 5 tablespoons unsalted butter, divided
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup milk
  • Kosher salt and freshly ground black pepper
  • For the Meatloaf:
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, minced (about 1 cup)
  • 1 rib celery, minced (about 1/2 cup)
  • 2 meadium cloves garlic, minced (about 2 teaspoons)
  • 2 large eggs
  • 1/4 cup homemade or store-bought low-sodium chicken stock
  • 1/2 teaspoon unflavored gelatin
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground veal
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon or prepared mustard
  • 1 1/2 tablespoons tomato paste
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon dried thyme
  • 21 Saltine crackers, finely crushed
  • 1/3 cup finely grated Parmesan cheese
  • Non-stick cooking spray
  • 3/4 cup frozen pea and carrots mixture, thawed, or the equivalent fresh and blanched
  • For the Sauce:
  • 4 ounces Stilton cheese
  • 1 cup heavy cream
  • 1/4 teaspoon freshly ground black pepper
0/5 (0 Votes)

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Preheat oven to 450 F . 2

  • 1 head cauliflower
  • 3/4 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup buffalo sauce
  • 1 tablespoon butter, melted
  • 1 container Yoplait Greek 100 plain yogurt
  • 1/2 cup blue cheese
  • 2 cups carrots and celery (for serving)
0/5 (0 Votes)

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In a 3 1/2- or 4-quart slow cooker, combine broccoli, cauliflower, pasta sauce, Swiss cheese, onion, thyme, and pep...

  • 4 cups broccoli florets* (8 ounces)
  • 4 cups cauliflower florets* (16 ounces)
  • 1 14 ounce jar Alfredo pasta sauce
  • 6 ounces process Swiss cheese, torn (1 1/2 cups)
  • 1 large chopped onion
  • 1 teaspoon dried thyme, oregano, or basil, crushed
  • 1/4 teaspoon ground black pepper
  • 1/2 cup ranch-flavor sliced almonds (optional)
  • Note: If you like, substitute 1 1/2 16-ounce packages (about 8 cups) frozen broccoli and cauliflower florets for the fresh. Prepare as directed.
0/5 (0 Votes)

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Place pork in a resealable bag with 2 tablespoons olive oil, 2 cloves of garlic, 2 tablespoons lemon juice, 1 teasp...

  • 4 bone-in, double-cut pork chops, 1 1/4” thick, 12 to 16 ounces each
  • 8 tablespoons olive oil, divided
  • 6 cloves of garlic, thinly sliced, divided
  • 1/4 cup fresh juice from 2 lemons, divided
  • Kosher salt and freshly ground black pepper
  • 4 medium russet potatoes, peeled and cut lengthwise into long wedges
  • 1 teaspoon minced rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried sage
  • 1 each red, yellow, orange and green bell pepper, seeded and cut into large chunks
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon crushed red pepper
0/5 (0 Votes)

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Preheat oven to 350 degrees

  • 2# bag hash browns, thawed
  • 1/4 cup butter
  • 16 oz sour cream
  • 1 can cream of chicken soup
  • 1/3 cup chopped green onions
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/3 cup crushed corn flakes
  • 2 T melted butter
0/5 (0 Votes)

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1. Slice each tenderloin in half crosswise to create 4 steaks total

  • 2 (1-pound) pork tenderloins, trimmed
  • 1 tablespoon grated lime zest plus 1/4 cup juice (2 limes)
  • 4 garlic cloves, minced
  • 4 teaspoons honey
  • 2 teaspoons fish sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil
  • 4 teaspoons mayonnaise
  • 1 tablespoon chopped fresh cilantro
  • Flake sea salt (optional)
4/5 (2 Votes)

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Measure water; add egg and beat slightly

  • 1 c mix
  • 2 T melted butter
  • 3/4 cup water
  • 1 egg
0/5 (0 Votes)

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Preheat oven to 375. Cook bacon in skillet until crispy

  • 12 oz. pkg. thick sliced bacon
  • 8 oz. pkg. cream cheese, softened
  • 1/2 cup mayo
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. dried cilantro
  • 1/4 tsp. cumin
  • 1/4 tsp. garlic powder
  • 2 (10.8 oz.) pkgs. frozen whole kernel sweet corn, thawed and drained
  • 2 oz. jar diced pimentos, drained
  • 1/2 cup diced green pepper
  • 2 green onions., thinly sliced, white and green parts
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • Corn chip scoops
0/5 (0 Votes)

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