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Mix with Balsamic Vinegar, Oregano, Salt, Pepper and Olive Oil

  • Cucumbers
  • Avocados
  • Onion
  • Tomato
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Preheat oven to 350*. Coat a 10x12 jelly roll or 13x9 cake pan with nonstick spray

  • CAKE:
  • 3 large eggs
  • 1 cup splenda
  • 2/3 cup canned pumpkin
  • 1 tsp molasses
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 3/4 cup +1 tbsp flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • FILLING:
  • 8 oz light cream cheese
  • 3 tbsp splenda
  • 1/2 cup light cool whip
  • 2 tsp powdered sugar
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celery sauce saute shallots until soft but not browned

  • Celery sauce
  • olive oil
  • 2 shallots
  • 150 ml white wine
  • 1 bay leaf
  • 250 ml chicken stock
  • 375 ml cream
  • 2 lrg handfuls of celery leaves
  • Fish
  • 4 salmon fillets with skin
  • 8 baby leeks
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Pour 1/4 C dressing over seak in resealable plastic bag

  • 1/2 C Zestu Ital reduced fat dressing, divided
  • 1 lb well trimmed bonelss beef sirloin steak
  • 1/3 C fat free sour cream
  • 4 1/2 tsp grated parm
  • 1/4-1/2 tsp pepper
  • 1 lg onion thinly sliced
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Put the lettuce in a small bowl and cut up hard boiled egg into small pieces

  • Leaf or Romaine lettuce, torn in small pieces
  • 1 hard boiled egg
  • 4 strips bacon
  • 2 Tbs. vinegar
  • 2 Tbs. sugar
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In a small saucepan, bring garlic, broth and 1 cup water to boil; reduce heat and simmer for 10 minutes

  • 40 cloves garlic, peeled (about 3 large heads)
  • 1 cup beef broth
  • 3 anchovies
  • 4 lb. Short cut leg of lamb (2 kg)
  • 2 T olive oil
  • 1 T minced fresh rosemary
  • 1 tsp dried thyme
  • ¼ tsp each sea salt or table salt and pepper
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Preheat oven to 375°F and line a baking pan with aluminum foil

  • 2 pork tenderloins, about 2 to 2-1/4 pounds
  • Salt and pepper
  • 1 shallot
  • 2 cloves garlic
  • 1 cup sun-dried tomatoes (julienne cut in pouch)
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon olive oil, plus more if needed
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none

  • #23
  • Barbo
  • MAJOR LCF POSTER!
  • Join Date: Jun 2007
  • Location: Southern Ca. San Juan Capistrano
  • Posts: 1,925
  • Gallery: Barbo
  • Stats: 225/165/140
  • WOE: Low Carb Diabetic Plan
  • Start Date: August 2005 Linda of Ok
  • --------------------------------------------------------------------------------
  • So sorry it was watery. I drained the squash really well
  • and had no water in my baking dish. Did you slice it thin?
  • We used a mandolin and I pressure cooked it and then
  • cooled and drained it on paper towel. I don't think I said that
  • on recipe for which I apologize.
  • Scalloped Potatoes LC
  • --------------------------------------------------------------------------------
  • All I can say is that we love this dish and had it with BBQ ribs.
  • Potatoes Scalloped LC
  • Chayote
  • Serves 4-6
  • Melt butter in a 7”x11” Pyrex baking dish
  • 2 large chayote squash peeled, seeded
  • 1 oz. chopped onion or shallot (optional)
  • Cream cheese
  • Thin slices of Tillamook or other cheese
  • 1 egg beaten
  • 1/2 ½ c. LC milk
  • 1/2 ½ c. Cream
  • 2 rounded Tbs. CarbQuick
  • Salt and Pepper
  • Mandolin the squash or slice thin as for
  • scalloped potatoes.
  • Pressure cook for 2 min. Drain well on paper towels
  • Layer ½ of the chayote in buttered pan
  • Dot with cream cheese
  • Layer with thin slices of cheese
  • Salt and pepper layers
  • Repeat.
  • Beat egg with cream, milk, and CarbQuick
  • Pour over all.
  • Bake 350 for about 35-40 minutes. This should have
  • a custard like appearance and be slightly puffed.
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place oil, garlic and rosemary in a large pot over medium heat

  • 2 tbsp evoo
  • 7 cloves garlic, chopped
  • 4 sprigs fresh rosemary
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 leek, diced (white and green parts)
  • 1 russet potato, peeled and diced
  • 8 c water
  • 3 vegetable boullion cubes
  • 1 bunch lacinato kale
  • 1/3 c quinoa
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1. Combine onion, rice, garlic and broth in 3

  • 2 cups chopped onion
  • 1 cup uncooked converted rice
  • 2 medium garlic cloves, minced
  • 1 can (14.5 ounces) chicken broth
  • 1/2 pound asparagus spears, trimmed and broken into 1-inch pieces
  • 1 to 1 1/4 cups half and half, divided
  • 1/2 cup (about 4 ounces) shredded Asiago cheese, plus more for garnish
  • 1/4 cup (1/2 stick) butter, cut into small pieces
  • 2 ounces pine nuts or slivered almonds, toasted
  • 1 teaspoon salt
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this recipe can be used as a side dish, dip for chips or topping for baked potatoes

  • 3 T butter
  • 3 T flour
  • 1/2 lb Velveeta cheese, cut into 1-in cubes
  • 1 (10 oz) can Rotel original tomatoes, not drained
  • 2 (14.5-oz) cans French-style greens beans, drained
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1. Preheat oven to 425°. 2

  • 1 whole garlic head
  • 12 cups cauliflower florets (about 2 pounds)
  • Cooking spray
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onion
  • 4 cups fat-free milk
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 fresh thyme sprigs
  • 1 1/2 tablespoons roasted hazelnut oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh parsley
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