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Rhubarb is a tart-tasting stalk plant which is technically considered a vegetable

  • 3 cups diced rhubarb
  • 1 1/2 cups sugar
  • 3 Tbsp. flour
  • 1/4 tsp. salt
  • 1 Tbsp. lemon juice
  • 2 eggs, separated
  • 1 9-inch pie shell
0/5 (0 Votes)

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Scrub and cook potatoes in salted water until partially tender

  • 12 sm new potatoes
  • 4 gr onions
  • 2 c. frozen peas
  • 2 tbs butter
  • 2 tbs flour
  • 1 1/2 c. vegetable liquid or milk
  • Salt and pepper
  • 2 c. cubed ham*
  • 1/2 c. shredded cheese
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In a large pot or vegetable steamer, steam squash, cauliflower and garlic cloves until tender, 5 to 7 minutes

  • 4 cups cubed butternut squash
  • 1 large head cauliflower, cut into florets
  • 4 cloves garlic
  • 1 1/2 cups Parmesan cheese, divided
  • 1/4 cup cream
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thym
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Preheat oven to 350. Spray 8

  • 4 large eggs
  • 1 jar (6 oz.) marinated artichoke hearts
  • 1 cup grated Parmesan cheese
  • 1/4 cup fine dry bread crumbs
  • 2 green onions
  • 1/4 cup flat leaf parsley
  • 1/4 cup dry white wine
  • 1/4 t. oregano
  • 1/8 t. black pepper
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Toss the spinach and basil in a large salad bowl

  • 6 cups fresh spinach leaves
  • 2 ups fresh basil leaves
  • 1/2 cup olive oil
  • 3 cloves of garlic, minced
  • 1/2 cup pine nuts
  • 4 oz. prosciutto, dices
  • 3/4 cup freshly grated Parmesan Cheese
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Melt the white chocolate and the shortening together in a microwave safe bowl according the instructions on th...

  • 2 bags popped popcorn
  • white chocolate candiquik (I used about 3/4 of the package)
  • 1 heaping tbsp. shortening
  • 3 tbsp. red velvet cake mix
  • M&Ms
  • chocolate candiquik for drizzling
  • sprinkles, if desired
0/5 (0 Votes)

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In a large bowl, toss together the shrimp and jerk seasoning

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons jerk seasoning
  • 1 tablespoon canola oil
  • 1 sweet potato, thinly sliced
  • 1 can (15 ounces) black beans, drained
  • 3 cloves garlic, sliced
  • 1 jalapeño chile pepper, seeded and minced (wear plastic gloves when handling)
  • 2 scallions, sliced
  • 1/4 cup orange juice
  • Chopped cilantro
3.7/5 (3 Votes)

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1. Preheat oven to 350°F and grease a loaf pan

  • 2/3 cup all-purpose flour
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/3 cup vegetable shortening
  • 1 cup sugar
  • 1/2 tsp pure vanilla extract
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Cook potatoes with skins; leave a little on firm side

  • 4 to 6 potatoes
  • 4 teaspoons margarine
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon mustard
  • 6 ounces cheddar cheese, grated or processed cheese spread
  • 1 teaspoon chicken bullion powder
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Sift dry ingredients, set aside

  • Topping:
  • 2 Cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 2 teaspoons Cinnamon
  • 3 Eggs
  • 3/4 Cup Oil
  • 3/4 Cup Buttermilk
  • 1 - 8 oz. Crushed Pineapple (drained)
  • 2 Cups Grated Carrots
  • 3 oz. Coconut
  • 1 Cup Firmly packed Brown Sugard
  • 1 Cup Sugar
  • 2 teaspoons Vanilla
  • 2 Cups Chopped Nuts
  • 1 Cup Sugar
  • 1/2 teaspoon Baking Soda
  • 1/2 Cup Buttermilk
  • 1/2 Cup butter
  • 1 teaspoon Corn Syrup
  • 1 teaspoon Vanilla
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In a 6 qt pot, heat the olive oil, paprika, and cumin over low heat, stirring until aromatic, 2 to 4 minutes

  • 1/4 cup olive oil
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 or 2 medium bunches of scallions, trimmed, white parts cut into 1/4 inch pieces, enough green part cut similarly to fill 1/4 cup
  • 1 lb lentils (green, brow, red) (Red are preferred)
  • 5 1/2 cups chicken broth or vegetable soup
  • 3-4 cloves of garlic minced
  • 1 bunch of chard (red preferred but white or yellow stem work well too) stemmed and leaves roughly chopped
  • 1 bunch cilantro, coarsely chopped
  • Juice of 1 lemon
  • Kosher or sea salt to taste (use no much because broth typically has a lot of salt)
  • A small pinch of crushed red pepper flakes
  • Fresh ground pepper to taste
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Finely grate garlic into bowl

  • In a large pot:
  • 2 1/2 c. dry white wine
  • 2 tb. butter 1 tb. crushed red pepper flakes 1 tb. sugar 1 by leaf 8 c. water
  • bring to boil and add one head of cauliflower with leaves removed and base trimmed. Simmer turning occasionally until knife pierces easily about 15-20 min.
  • Transfer to buttered baking sheet until browned about 25-30 min. at 425
  • Anchovy Aioli:
  • 1 or 2 garlic cloves
  • 1/2 tsp. water
  • 1 large egg yolk
  • 1/2 c. olive oil
  • 1 2oz. can of chopped anchovies in olive oil
  • 1-2 tbs. of lemon juice
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ROASTED CAULIFLOWER WITH ANCHOVY AIOLI PA Dutch Rhubarb Pie