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Drain veggies and mix with onions and stuffing

  • Recipe By : Eileen Wood
  • Serving Size : 1 Preparation Time :0:00
  • Categories : Vegetables
  • Amount Measure Ingredient -- Preparation Method
  • 2 packages frozen broccoli -- cooked
  • 2 tablespoons chopped onion
  • 1/2 package Pepperidge Farm Stuffing
  • 1/2 cup melted margarine
  • 1 can cream of chicken soup
  • 1 can cream of mushroom or celery soup
0/5 (0 Votes)

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1. Preheat oven to 400 degrees (F) 2

  • 6 medium to large sweet potatoes
  • 1/4 c olive oil
  • cinnamon
  • ginger
  • pinch of brown sugar
0/5 (0 Votes)

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Mix white sugar, vinegar, salt and pepper and bring to a boil

  • 7 quarts (28 cups) beets (cooked and put through food chopper)
  • 1 cup horseradish ( I use prepared Horseradish)
  • 4 cups white sugar
  • 4 cups white vinegar
  • 2 Tablespoons salt
  • 2 Teaspoons pepper
5/5 (2 Votes)

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In a blender or food processor, combine the tomatillos with 1/2 cup of the cilantro, the crème fraîche and lime j...

  • 1/2 pound tomatillos—husked, rinsed and quartered
  • 1 cup cilantro leaves
  • 1/4 cup plus 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • Vegetable oil, for frying
  • Eight 6-inch yellow or white corn tortillas, cut into 1/2-inch strips
  • 4 tablespoons unsalted butter
  • 6 ounces thick-cut bacon
  • 1 medium sweet onion, cut into 1/2-inch pieces (about 2 cups)
  • 3 large garlic cloves, thinly sliced
  • 1 large jalapeño, seeded and finely chopped (1/4 cup)
  • 4 large scallions, white parts finely chopped, light green parts thinly sliced and reserved separately
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 8 cups fish stock or 4 cups bottled clam juice mixed with 4 cups water
  • 1 1/2 cups frozen baby peas, thawed
  • 1 pound jumbo lump crabmeat, picked over
  • Lime wedges and green hot sauce, for serving
0/5 (0 Votes)

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3 doz. Can make meatballs as follows or use frozen equivalent

  • Sauce
  • 1/2 c water or red wine
  • 1/2 c ketchup
  • 1/2 c chili sauce
  • 1 sm onion, finely chopped
  • 1/4 c packed brown sugar
  • 1/4 c cider vinegar
  • 1 T prepared horseradish
  • 1 T Worcestershire sauce
  • 1 clove garlic, minced
  • 1 t ground mustard or 1 T prepared mustard
  • 1/4 t hot pepper sauce or more to taste
  • Meatballs (can use equivalent amount frozen meatballs if preferred)
  • 2 eggs
  • 1 T prepared horseradish
  • 1/2 c dry bread crumbs
  • 1/4 c chopped green onions
  • 1/2 t salt
  • 1/4 t ground pepper
  • 1 1/2 lbs lean ground beef
  • 1/2 lb ground pork or turkey
0/5 (0 Votes)

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In a blender, blend everything together until totally creamy and smooth

  • 2 cucumbers, peeled and roughly chopped
  • 1 avocado, peeled and roughly chopped
  • 1 c cooked white beans, rinsed
  • 1 t sea salt
  • Juice of 2 limes
  • Zest of 1 lime
0/5 (0 Votes)

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Whisk together mustard, vinegar and olive oil in a large bowl and season to taste with salt and pepper

  • 2 T Dijon mustard
  • 3 T white wine vinegar
  • 1/2 c EVOO
  • coarse sea salt
  • fresh ground black pepper
  • 1 lb steamed or roasted beets, peeled and roughly diced
  • 1 avocado, peeled, pitted and diced
  • 3 scallions, white and light green parts only, thinly sliced
5/5 (1 Votes)

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Excellent filling for banana cream pie

  • 1 cup sugar
  • 6 T cornstarch
  • 1/2 t salt
  • 2 1/2 scalded milk
  • 2 eggs
  • 3 T butter
  • 1/2 t vanilla
0/5 (0 Votes)

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Cut cucumber in half. Take one half and cut into quarters

  • 1 brick cream cheese, softened
  • 1 cucumber
  • 1 garlic clove, minced (or tablespoon minced garlic
  • 1 small onion
  • 1 lime
  • 1 jalapeno-optional
0/5 (0 Votes)

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Cut potatoes the long way in 1/8" thickness

  • Recipe By : Loraine Meyer Osgood
  • Serving Size : 6 Preparation Time :0:00
  • Categories : Potatoes
  • Amount Measure Ingredient -- Preparation Method
  • 6 potato
  • 6 tablespoons melted butter
  • salt
  • pepper
  • Accent® seasoning mix
  • onion
0/5 (0 Votes)

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Halve onions and slice thin, about 1/4 inch thick

  • 4 cups of thinly sliced Vidalia or other sweet onion
  • 1-1/2 cups of apple cider or white vinegar
  • 1 cup of granulated sugar
  • 1 teaspoon of hot pepper sauce
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of mustard seed, crushed
  • 1 teaspoon of celery seed
  • 2 teaspoons of dry mustard
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of kosher salt, or to taste
  • 1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste
  • 1/2 teaspoon of dill weed, optional
0/5 (0 Votes)

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Puree the smoked salmon and cream cheese in a food processor until smooth

  • 8 oz/250 g smoked salmon pieces
  • 4 oz/125 g cream cheese
  • Salt and pepper to taste
  • 8 (4”) fresh pasta squares (I found these at the Italian Centre Shop, in the freezer section)
  • Semolina flour or cornmeal for dusting
  • 1 tbsp butter 2 tbsp coarse grain mustard
  • 1/4 cup minced red onion 1 tbsp Dijon mustard
  • Zest and juice of 2 lemons 1 cup heavy cream
  • Fresh dill sprigs 2 tbsp capers (drained)
0/5 (0 Votes)

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Smoked Salmon Ravioli with Lemon Dijon Cream, Red Onions, Dill and Capers BROCCOLI/PEPPERIDGE FARM