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Cut the eggplants lengthwise into 4 pieces, then chop into 2 inch pieces

  • 3 Chinese eggplants
  • or 1 medium sized American eggplant
  • 2 large poblano peppers
  • salt and turmeric to taste
  • 4 whole dried red chile peppers
  • 1 large red or yellow sliced onion
  • 4 cloves peeled and chopped garlic
  • 1/2 cup diced tomatoes, pureed
  • 2 inch piece of peeled minced or shredded fresh ginger
  • 4 Tablespoons soy sauce
  • chopped green onions for garnish
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Cook pasta shells according to package directions;drain

  • 1 pckg. (12 oz.) jumbo pasta shells
  • 1 jar Alfredo sauce
  • 1/4 c. milk
  • 1/4 c. sun-dried tomatoes
  • 1/4 tsp. pepper
  • 1 cont. ricotta cheese
  • 1 pkg.(10 oz.) frozen chopped spinach,thawed and squeezed dry.
  • 1 c. crumbled feta cheese,4 oz.
  • 1 c. shredded mozzarella,4 oz.
  • 1 egg
  • 1/2 tsp. dried oregano
  • 1 Tbsp. chopped parsley
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Preheat oven to 350F/180C

  • 2 medium-sized zucchini, cut in slices or half-moon slices
  • 2 medium-sized yellow squash, cut in slices or half-moon slices
  • 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 3/4 tsp. garlic powder
  • 1/2 cup + 1/2 cup low-fat white cheese
  • 1/2 cup coarsely grated Parmesan
  • salt and fresh ground black pepper to taste
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Slice potatoes (leave on the skin)

  • 1 1/2 pound New Potatoes ; sliced with skin
  • Salt and Pepper
  • 3/4 cup Heavy cream
  • 1/2 cup Chicken broth (or instant boullion)
  • 1 cup Swiss Cheese ; grated
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3-3-3 Chili is the perfect blend of spicy and hearty for a chili that is full of the rich, smokey chile flavors of ...

  • 5 slices bacon cut into pieces
  • 1 pound beef chuck, trimmed and cut into 1/2 pieces
  • 1 (8-ounce) package hot Italian sausage casings removed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • salt and black pepper to taste
  • 1 green bell pepper, cut into chunks
  • 1 jalapeno, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon pickled jalapeno juice (optional)
  • 1 chile de Arbol pepper, crushed or 1/4 teaspoon cayenne pepper
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
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  • Bars:
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • 2 cups sifted all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Icing:
  • 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
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Defrost potatoes and combine with all but the last two ingredients

  • 1 (26 ounce) package Ore Ida hash browns
  • 1 stick butter, melted
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup chopped onion
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 pint sour cream
  • 2 cups grated cheddar cheese
  • 2 cups corn flakes
  • 1 stick butter, melted
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Preheat oven to 350 degrees

  • frosting:
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 2 tsps vanilla
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 cup chopped pecans
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Melt butter Mix with sour cream, soup, salt and pepper Add hash browns, onion, and 3/4 of the cheese Spread mixture

  • Topping:
  • 1 bag frozen hash browns
  • 1 cup sour cream
  • 1 can mushroom soup
  • 1/2 cup melted butter
  • 1/2 cup onion
  • 2 cups shredded cheese
  • salt and pepper
  • 1/2 cup melted butter (or more)
  • Corn Flakes
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Preheat oven to 350. F. ln a large bowl, mix together

  • 2 pounds ground beef
  • 1/4 cup grated onion
  • 2 cups seasoned stuffing
  • 1 can (10.5 oz.) French onion soup
  • 2 eggs, lightly beaten
  • 1 1/2 teaspoons dried Thyme
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded swiss or Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • 1 can crispy fried onions
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Preheat the oven to 375 degrees F

  • 1/2 cup (1 stick) light butter or margarine, softened
  • 1/3 cup masa harina
  • 1/3 cup water
  • 1 / 1/2 cups frozen corn, thawed
  • 1/4 cup cornmeal
  • 1/3 cup sugar
  • 3 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
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Mix flour, sugar, baking powder, salt, cinnamon and soda

  • 2 eggs
  • 1 cup oil
  • 2 cups diced zucchini
  • 2 1/3 cups flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 3 tsp. cinnamon
  • 3 tsp. vanilla
  • 2 1/2 cups sugar
  • 1 cup chopped walnuts
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Zucchini Bread Eggplant Poblano