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Preheat the oven to 425°F

  • 4 thigh skinless chicken thigh(s), 5 (ounce)
  • 1/4 tsp black pepper, freshly ground
  • 1/8 tsp table salt
  • 1 1/2 cup(s) canned chicken broth, with lemon and herbs
  • 2 Tbsp capers, drained and chopped
  • 1 cup(s) uncooked couscous
  • 1 cup(s) cherry tomato(es)
0/5 (0 Votes)

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Peel eggplant and cut into squares

  • 2 - 3 eggplants
  • 2 onions, small, chopped
  • 3 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 2 lbs. raw shrimp
  • 1/2 cup olive oil
  • 1 loaf french bread, cut into small pieces
  • 1 Tbs. garlic powder
  • 1 Tbs. Tony Chachere seasoning
  • 1 Tbs. Worchestshire sauce
  • salt and pepper to taste
  • 2 cups bread crumbs
  • 2 cups mozzarella cheese, shredded
0/5 (0 Votes)

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Heat oil in medium pot over medium heat

  • 8 manicotti tubes
  • 1/4 lb Monforte Toscano or Italian
  • Percorino Toscan, 1 cup grated cheese
  • 1 Tbsp shaved almonds
  • TOMATO SAUCE
  • 1 T olive oil
  • 1 cup diced onion
  • 1 T minced garlic
  • 1 can (796 g) diced tomatoes
  • 1/3 cup tomato paste
  • Salt and pepper
  • SPINACH BECHAMEL
  • 1 T olive oil
  • 1 bag (255 g) pre-washed spinach
  • 2 cups whole milk
  • 1 bay leaf
  • 4 T butter
  • 3 T flour
  • Pinch of nutmeg
  • Salt and pepper
  • MUSHROOM FILLING
  • 2 T butter
  • ¼ cup diced shallots
  • 1 lb. Button mushrooms, finely chopped
  • 1 T fresh lemon juice
  • Salt and pepper
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Preheat overn 425 degrees F

  • 3 medium sweet potatoes
  • 3 Tbsp unslated butter
  • 1 small onion, chopped
  • 2 cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and grated
  • 1/4 tsp freshly grated nutmeg, plus more for garnish
  • 1 1/2 tsp Madras curry powder
  • Kosher salt and fresh ground pepper
  • 2 cups low-sodium chicken broth
  • 1 1/4 cups chunky applesauce
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1-2 Tbsp cilantro, chopped
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Place all the vegetables in a large bowl with a tight fitting cover

  • 36 cups cabbage, shredded (about 4 large heads)
  • 8 cups red cabbage, shredded
  • 4 cups sweet onions, sliced
  • 8 medium carrots, shredded
  • 5 1/3 cups vinegar
  • 2 2/3 cups vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons salt
  • 2 teaspoons pepper
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A delicious appetizer on it's own or added to any dish!!

  • 2-3 Elephant Garlic Bulbs
  • Olive Oil
  • 1 Cup Chicken Broth
  • 1 Cup White Wine
  • Fresh Rosemary
  • 1/2 cup blue cheese
  • Baguette
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Wash potatoes and place in large pot

  • 2 pounds small red-skinned potatoes, with skin on
  • 1/4 C finely chopped garlic (about 6 large cloves)
  • 1 t dried oregano
  • 1 t salt
  • 1 C grated Pecorino Romano cheese
  • 1/2 C butter, semisoft, cut into pieces
0/5 (0 Votes)

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Toast the walnuts in a 325 oven for 5-7 minutes

  • Gorgonzola Vinaigrette Dressing:
  • 2 heads Red Oak Leaf Lettuce
  • 2 Granny Smith Apples
  • 1 cup walnut halves
  • 2 cups crumbles Gorgonzola cheese
  • Juice of one lemon
  • Salt and pepper to taste
  • 1 T Dijon mustard
  • ¼ cup apple cider vinegar
  • ½ tsp chopped fresh thyme
  • ¼ cup mayonnaise
  • ¾ cup olive oil
  • 1 cup crumbled Gorgonzola cheese
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1. Stir together first 10 ingredients in a small bowl

  • Outstanding Rate the Recipe Read Reviews (2)
  • Prep Time: 8 minutes
  • Cook Time: 9 minutes
  • Yield: Makes 4 servings
  • Ingredients
  • 1/4 cup unsalted butter, softened
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 1 large garlic clove, peeled and minced
  • 2 teaspoons minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1 1/2 tablespoons minced prosciutto di Parma
  • 1 tablespoon almond, rice, or all-purpose flour
  • 2 tablespoons freshly squeezed lemon juice
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons canola oil
  • 4 (7-ounce) skinless cod fillets
  • Garnish: lemon wedges
0/5 (0 Votes)

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I serve variations of this lettuce salad with fruit and nuts throughout the year

  • • SALAD
  • • lettuce and baby lettuce
  • • bell pepper, thinly sliced
  • • fruit (pomegranate seeds, kiwis, nectarines, Clementines, or raisins depending on the season)
  • • pine nuts, toasted (optional)
  • • DRESSING
  • 1/3 • 1/3 cup virgin olive oil
  • 1/3 • 1/3 cup salad vinegar
  • 1/8-1/4 • 1/8-1/4 cup lemon juice
  • 1/2 • 1/2 teaspoon salt
  • • sprinkle black pepper
  • • sprinkle garlic powder
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four stars :)

  • 1 unbaked (9-inch) pastry shell
  • 2 cups (one 16-oz. can) pumpkin
  • 1 can Eagle* Brand Sweetened Condensed Milk
  • 2 eggs
  • 1 teaspoon cinnamon
  • -
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • Whipped cream and nuts for
  • garnish, Optional
5/5 (1 Votes)

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Louisiana Cookin

  • Thyme butter:
  • 2 lb large shrimp, peeled and deveined
  • 1 Tbsp good quality olive oil
  • 2 cloves garlic, minced
  • salt & pepper to taste
  • 1 cup lemon thyme butter
  • zest and juice from 1 lemon
  • 1 cup unsalted butter, softened
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh parsley
  • 1 Tbsp fresh chives, coarsely chopped
  • pinch of salt
0/5 (0 Votes)

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Garlic Roasted Shrimp with Lemon Thyme Butter Sauce Chicken-Couscous Bake with Capers and Tomatoes