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Place wings in your crockpot (add more or less depending on the size of your wings, fill just about to the top of y...

  • 2-3 lb of wings (approx. 20-30 wings) – or more if your crockpot can hold (this can vary depending on the size of your wings, use enough to fill a 2 quart crock pot, double the recipe if you are using a 4 quart).
  • 3/4 cup of raw honey (preferably liquid or melted)
  • 1.5 tbsp of minced garlic
  • 2 tbsp of olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
0/5 (0 Votes)

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Boil 1-1/2 cup water, add onion soup mix and simmer for 5 minutes

  • 1-1/2 cup water, boiled
  • Onion Soup mix
  • 2 teaspoons flour
3.1/5 (15 Votes)

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Bake biscuits according to package directions; set aside

  • 16-oz. tube refrigerated buttermilk biscuits
  • 1/2 lb. bacon
  • 1 c. buttermilk
  • 1-1/2 c. self-rising cornmeal
  • salt and pepper to taste
  • 2 green tomatoes, thickly sliced
  • Garnish: mayonnaise
0/5 (0 Votes)

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Place a heavy pot over med-high heat and fill with at least 1” oil

  • 3-6 cups oil
  • 1 medium jicama, peeled
  • Salt
  • Onion powder
  • Garlic powder
  • Paprika
0/5 (0 Votes)

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● Preheat the oven to 180C (fan 160C), 350F, gas mark 4 and set the shelf in the middle

  • spray oil
  • 150 g (5oz) wholemeal flour
  • 150 g (5oz) self-raising flour
  • 150 g (5oz) carrots, peeled and roughly grated
  • 125 g (41⁄2 oz) soft light brown sugar
  • 175 ml (6fl oz) sunflower oil
  • 2 apples, peeled, cored and roughly grated
  • 3 medium eggs
  • 1 medium egg white
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 18 pecan nuts
  • CREAM CHEESE FROSTING
  • 300 g (11oz) low-fat cream cheese
  • 3 tbsp icing sugar, sifted
  • 1 tbsp crème fraîche
0/5 (0 Votes)

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Preheat oven to 425°F. Blend olive oil, parsley, and garlic in blender; brush mixture over par-baked crust

  • 1/3 cup olive oil
  • 1/2 cup parsley leaves
  • 4 cloves garlic
  • 1 par-baked Gluten-Free Pizza Crust
  • 1/2 cup grated Parmesan cheese
0/5 (0 Votes)

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Heat oil in skillet over medium-high heat

  • 2 tsp. olive oil or butter
  • 1 shallot, chopped
  • 2 cups cherry tomatoes, halved
  • 1/2 tsp. salt, optional
  • 2 cups old-fashioned rolled oats
  • 1 clove garlic, minced (1 tsp.)
  • 1 1/2 oz. Brie, cut into small cubes
  • 1/4 cup fresh basil leaves, torn
  • 1 Tbs. toasted pine nuts
0/5 (0 Votes)

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Try adding tomatoes!

  • 1 cup marinated artichoke hearts, quartered
  • 2 cups fresh spinach leaves, packed down
  • 1 tomato (if using)
  • 1/2 cup walnuts, chopped, toasted
  • 1 lemon, zest and juiced
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt & pepper to taste
  • 1 (12-16 inch) ciabatta loaf, cut into 1/2 inch slices
0/5 (0 Votes)

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Magazine said to use sirloin, we had t-bone and still tasted great! We had to halve the recipe and still had plenty

  • 1/2 cup butter
  • 2 tsp. garlic powder
  • 4 cloves of garlic, minced
  • 8 (8 oz.) top sirloin steaks
  • Salt and pepper to taste
3.5/5 (4 Votes)

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Preheat large, heavy saucepan over medium heat for 1 minute

  • Light vegetable oil cooking spray
  • 1 c shopped onion (1 medium)
  • 6 c fresh corn kernels (12 ears), including corn milk collected as the kernels are removed from the cob
  • 3 c chicken stock
  • 1/2 c red pepper, chopped
  • 1/2 t fresh rosemary, chopped
  • 1/2 t dried thyme
  • 1/8 t freshly ground black pepper
  • Cayenne Pepper, to taste
  • 1 T fresh basil, chopped
0/5 (0 Votes)

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The Indian Slow Cooker by Anupy Singla

  • 3 med eggplants, diced (about 12 c)
  • 1 large potato
  • 1 med yellor or red onion
  • 1 2 in piece ginger, peeled and cut into 1 1/2 matchsticks
  • 6 cloves garlic, coarsely chopped
  • 3-4 green thai, serrano or cayenne chilies, stems removed, choped or sliced lenthwise
  • 1 T cumin seeds
  • 1 T red chili powder
  • 1 T garam masala
  • 1 t turmeric powder
  • 1/4 c oil
  • 2 T salt
  • 2 T fresh cilantro, chopped
0/5 (0 Votes)

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Prep Time: 30 minutes Cook Time: 35 minutes Total Time: 1 hour Yield 18 bars

  • For the crust:
  • 1 and 1/2 cups flour
  • 3/4 cup cold butter, cubed
  • 1/4 cup powdered sugar
  • For the filling:
  • 3 large eggs, beaten
  • 2 cups white sugar
  • 1/2 cup flour
  • 1/2 tsp salt
  • 4 cups rhubarb, diced
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Rhubarb Bars Honey Garlic Chicken Wings in the Crock Pot