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Vegetable recipes - 6281 recipes

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I wasn't really a fan of squash

  • 1 Acorn squash (halved)
  • 1 1/2 cups chopped onions
  • 1 can Tikka Masala
  • 1 can Coconut Milk (can substitute with yogurt)
0/5 (0 Votes)

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Chop hearts until fine. Mix all ingredients together

  • 1 can artichoke hearts
  • 2 tbsp Italian cheese
  • 1 cup Italian breadcrumbs
  • 1/2 cup olive oil
  • 1 egg
  • 1 tsp garlic powder
0/5 (0 Votes)

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It is creamy in texture, although there is no cream in it, and the flavors of the squash and the wine intensify and...

  • 1 large butternut squash, about 3 1/2 pounds
  • 4 Tbl unsalted butter
  • 2 tbl extra virgin olive oil
  • 2 large onions, thinly sliced
  • 4 large garlic gloves, smashed and peeled
  • 3/4 cup dry white wine
  • 2 tbl fresh thyme leaves
  • Coarse salt and coarsely ground black pepper
  • 4 cups vegetable stock
  • 6 to 8 thin slices of crisp toasted Pan de Campo , or toasted fresh bread crumbs
  • Freshly grated Parmesan for garnish
5/5 (1 Votes)

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Remove the tough stem ends from the rabe and chop the leaves and tender stems into 3 inch sections, leaving any sma...

  • 2 lbs. broccoli rabe
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1/4 teas. sea salt
  • 1/2 teas. red pepper flakes
  • 1/4 cup vegetable or beef broth
  • 3 tablespoon raspberry vinegar
0/5 (0 Votes)

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Can be made 1 day ahead. chill uncovered until cold then cover and chill

  • 6 T olive oil
  • 18 shallots, peeled
  • 1 pound button mushrooms, thickly sliced
  • 6 garlic cloves,chopped
  • 2 t minced fresh rosemary
  • 6 1 1/2 thick veal shank pieces ( 10 oz ea )
  • flour
  • 3 ( 14 1/2 oz) cans chicken broth
  • 3/4 oz dried porcini mushrooms rinsed
  • 1 (15 oz) can diced tomatoe in juice drained
0/5 (0 Votes)

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steam spuds for 45-60 minutes cut into small pcs and mix ingredients- do not refrigerate

  • 16-17 lbs red bliss, size B potatoes
  • 13 eggs, cut into eights
  • 2 1/2 cups green onions, chop 1/8-inch size
  • 5 cups mayonnaise, they buy from Ben E. Keith food distr.
  • 2 1/2 level tbsp. celery seed
  • 2 1/2 level tbsp. salt
0/5 (0 Votes)

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Italian Sausage Soup

  • 2 medium red onions
  • 1 large red bell pepper
  • 1¼ lbs hot Italian sausage links (5 links), casings removed
  • 4 garlic cloves, pressed
  • 6 cups chicken stock
  • 1 can (28 oz) petite diced tomatoes, undrained
  • 1 cup uncooked ditalini pasta
  • 2 sprigs fresh rosemary
  • 1 small head (12 oz) escarole - (about 12 cups sliced)
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 2 oz Parmesan cheese, shaved
5/5 (1 Votes)

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Remove asparagus spears bottoms Arrange asparagus in a large deep skillet Add about 1/2 cup water, cover and brin

  • asparagus spears 1 pound fresh
  • yogurt 1 cup plain
  • cheddar cheese 4 ounces shredded
  • cream cheese 4 ounces softened
  • lemon juice 1 tablespoon
  • butter 1 tablespoon
  • salt 1/2 tablespoon
  • pepper 1/2 teaspoon
  • hot sauce 2 drops
  • water
0/5 (0 Votes)

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Rillettes - a spread made from meat or fish that's traditionally cooked in fat

  • 3/4 cup mascarpone cheese (about 6 ounces) room temperature
  • 1/4 cup finely chopped green onion
  • 2 T finely chopped fresh dill plus sprigs for garnish
  • 1 1/2 T (or more) fresh lemon juice
  • 1 1/2 cups small pieces smoked trout fillets without skin and bones. (about 6 to 7 ounces)
  • Assorted crackers and rye, pumpernickel, and black bread slices
  • 2 bunches of small radishes, trimmed Inner celery stalks, cut into sticks.
0/5 (0 Votes)

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A refreshing springtime salad which offers a lively taste sensation and is topped with savory Romano cheese shreds

  • 3 cups baby spinach or torn spinach leaves
  • 3 cups salad blend of arugula, frisee and radicchio lettuce
  • 1 cup sliced strawberries (about 6 ounces)
  • 1/4 cup chopped walnuts (optional)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh temon juice
  • 1 teaspoon honey
  • 1 ounce shredded Romano or Parmesan cheese
0/5 (0 Votes)

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In a large mixing bowl, combine the soup, sour cream, 2 cups cheese, onion, salt, pepper and parsley; add thawed p...

  • 2 cans (10-1/2 oz each) cream of potato soup
  • 1 can (10-1/2 oz) cream of chicken soup
  • 1 container (16 oz.) sour cream (or sour half & half)
  • 3 cups shredded cheddar cheese
  • 3 Tbsp instant minced onions
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp chopped parsley
  • 1 pkg (32 oz) frozen hash brown potatoes, thawed
0/5 (0 Votes)

By

Wash escarole Boil water with salt When water boils put escarole in Keep pushing escarole down in pot Boil for

  • 6 Bunches of escarole
  • 7 lbs of pork neck bones
  • 6 stalks of celery
  • 15 pieces of locatelli cheese
  • oil
  • salt
  • pepper
  • 28 oz of crushed tomatoes
  • Italian bread
0/5 (0 Votes)

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Neck Bones & Escarole Acorn Squash Curry