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Vegetable recipes - 6281 recipes

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Blend all ingredients in a bowl

  • 1 pkg Knorr Leek Soup mix
  • 1 pkg frozen spinach (Chopped fine). Thaw and squeeze out liquid
  • 2 cups sour cream (16 oz)
  • 1 cup Mayonnaise
3.9/5 (23 Votes)

By

Preheat oven to 300 degrees and prepare pans

  • Frosting:
  • 3 cups sugar
  • 4 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 1/2 cups Mazola oil
  • 2 cups sifted flour
  • 2 teaspoons soda
  • 3 cups finely grated carrots
  • 1/2 cup chopped nuts
  • 1 (8oz) package cream cheese
  • 1 stick margarine
  • 1 pound confectioner's sugar
  • 2 teaspoons vanilla
0/5 (0 Votes)

By

Heat oil in a saucepan over medium- high

  • 1 T. olive oil
  • 3 large garlic cloves, thinly sliced
  • 1 cup long-grain white rice
  • 2 cups water
  • 2 T. fresh lime juice
  • 1 t. kosher salt
  • 2 T. minced fresh cilantro
  • 2 t. lime zest, minced
0/5 (0 Votes)

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Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt

  • Ingredients
  • 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
  • Kosher salt, as needed, plus 1 tablespoon
  • 5 cups fresh breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Freshly ground black pepper
  • Vegetable oil for frying
  • All-purpose flour for dredging
  • 6 large eggs, beaten
  • 2 tablespoons whole milk
  • Olive oil, as needed
  • 7 cups QUICK MARINARA SAUCE, recipe follows
  • 2/3 cup grated Parmesan, divided
  • 1 pound fresh mozzarella, thinly sliced
  • QUICK MARINARA SAUCE
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced (about 1/3 cup)
  • 5 cloves garlic, chopped
  • 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh basil
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
0/5 (0 Votes)

By

Mix and bake at 350

  • 3 cups sweet potatoes- mashed
  • 3/4 cup melted butter
  • 2 eggs
  • 1 cup sugar
  • vanilla flavoring
  • Topping*
  • 1 cup chopped nuts
  • 1 cup coconut
  • 1 cup brown sugar
  • 3/4 cup butter, melted
  • 1/3 cup flour
4/5 (1 Votes)

By

Donair Sauce: mix ingredients together and put in fridge Dough: mix water, yeast, honey - let rise 5 mins

  • Donair Sauce
  • 1 can condensed sweetened milk
  • 1/3 cup white vinegar
  • 1 tsp garlic powder
  • Dough
  • 1 cup warm water
  • 2 1/4 tsp traditional yeast
  • 1 tsp honey
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 1/2 cup flour
  • Garlic Butter
  • 3 tbsp butter or margarine
  • 1 tbsp garlic
  • mozzarella cheese
0/5 (0 Votes)

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1. In a medium bowl whisk the marinade ingredients

  • Marinade:
  • Servings: 4 - 6
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped jalapeno chile peppers, including seeds
  • 1 tablespoons minced garlic
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 4 boneless, skinless chicken breast halves (without tenders), about 8 ounces each
  • Salsa:
  • 1 medium yellow onion, cut into 1/2-inch slices
  • Extra virgin olive oil
  • 10 medium tomatillos, about 1/2 pound total, husked and rinsed
  • 1 small jalapeno chile peppers, tem removed
  • 1/4 cup lightly packed fresh cilantro leaves and tender stems
  • 1 medium garlic clove
  • 1/2 teaspoon dark brown sugar
  • 1/2 teaspoon kosher salt
0/5 (0 Votes)

By

Simple and easy vegetarian main dish or side dish! Delicious subtle flavor

  • 1/2 to 3/4 cup extra virgin olive oil
  • 6 garlic cloves, sliced
  • 2 tablespoons fresh rosemary, finely chopped (or thyme or sage)
  • 4- 14.5 ounce cans small white beans, rinsed and drained
0/5 (0 Votes)

By

Pound steaks to 1/2 in. thickness, season with salt and pepper

  • 6 1 " thick boneless top blade steaks -- 2 3/4 lbs
  • coarse salt & pepper
  • 1/2 c. flour -- for dredging
  • 2 Tbsp unsalted butter
  • 2 Tbsp extra vigin olive oil
  • 3/4 lb. button mushrooms -- sliced
  • 3/4 lb. med. portobellor mushrooms -- sliced
  • 1 Tbsp chopped fresh thyme or 1 tsp. dried
  • 1 1/2 tsp sweet Hungarian paprika
  • 1/2 c. plus 4 tsp dry sherry
  • 1/2 c. light cream
  • 1/2 lemon
  • 2 Tbsp chopped flat parsley
  • 2 lg. onions sliced 1/4 in. thick
0/5 (0 Votes)

By

Rutgers ext. Very good around holidays

  • 1/5 teas. seeded lemon, chopped
  • 1/5 teas. garlic clove, chopped
  • 1 cup green tomatoes, chopped
  • 7 1/4 tab. brown sugar
  • 4 tab. raisins
  • 2 + tab. fresh ginger root, finely chopped
  • 1/4 teas. salt
  • pinch cayenne
  • 6 1/2 tab. cider vinegar
  • 1/2 tab. fresh red pepper. chopped
0/5 (0 Votes)

By

from Sam Choy's Island Flavors Sam says:When I was a kid and came home from school, my dad would go to the refriger...

  • 1 pound round steak, flank steak, or beef of your choice
  • Beef Marinade (recipe below)
  • 1 Tablespoon vegetable oil
  • 3 medium tomatoes, cut into wedges
  • 1 medium onion, sliced into half-moons
  • 1 large green bell pepper (sweet pepper), sliced into strips
  • 4 green onions, cut into 1-inch lengths
  • 1 stalk celery, thinly sliced on the diagonal
  • Stir-Fry Sauce (recipe below)
  • Salt and pepper to taste
  • Beef Marinade (makes about 1/4 cup)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sherry
  • 1 Tablespoon vegetable oil
  • 1-1/2 teaspoons granulated sugar
  • 1 clove fresh garlic, minced
  • 1/4 finger of fresh ginger, peeled and minced
  • Combine and mix well.
  • Stir-Fry Sauce (makes 1 cup)
  • 1 cup stock (chicken, beef, vegetable)
  • 1 Tablespoon cornstarch
  • 2 Tablespoons soy sauce
  • 2 teaspoons salt
  • 2 teaspoons brown sugar
  • 1 teaspoon oyster sauce
  • Combine and mix well.
5/5 (1 Votes)

By

In a large saucepan heat the 1/4 cup olive oil over medium-high heat

  • 1/4 cup extra-virgin olive oil, plus more for drizzling when serving
  • 1 medium onion, diced
  • 6 cloves garlic, pressed or minced
  • 1 bunch broccoli rabe, trimmed and cut into bite size pieces
  • 3 cups cannellini beans, cooked till just tender and drained
  • 1 1/2 cups chicken broth
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper
  • 1 pound cavatelli pasta, cooked until just al dente and kept warm
  • 1/2 cup pancetta, julienned and sauteed until crispy, drained
  • Parmigiano-Reggiano or Asiago, shaved or grated, for serving
0/5 (0 Votes)

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Cavatelli with Broccoli Rabe and Cannelini Beans Spinach Dip (Knorr Leek)