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1:PREHEAT OVEN TO 200. CUT TOMATOES INTO 1/4 INCH THICK SLICES

  • 4 LARGE GREEN TOMATOES
  • 2 TSP SALT
  • 1 TSP PEPPER
  • 1 1/2 CUPS BUTTERMILK
  • 1 CUP PLAIN WHITE CORNMEAL
  • 1 TBSP. CREOLE SEASONING
  • 2 CUPS ALL PURPOSE FLOUR, DIVIDED
  • VEGETABLE OR PEANUT OIL
  • BREAD AND BUTTER PICKLE REMOULADE
  • GARNISHES: BREAD AND BUTTER PICKLES, FRESH PARSLEY SPRIG
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1/4 small red onion, thinly sliced 1/2 teaspoon fresh lemon juice 1/2 teaspoon capers, coarsely chopped 1 teaspoon ...

  • Bright onions, sweet avocado, and salty capers come together in this quick tartine.1/4 small red onion, thinly sliced
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon capers, coarsely chopped
  • 1 teaspoon extra-virgin olive oil
  • kosher salt and ground black pepper
  • 1 teaspoon lemon zest
  • 1/2 avocado, pitted
  • 2 slices whole-grain bread, toasted
  • 1 ounce smoked trout or 1/2 soft-cooked egg, for topping (optional)
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Sophie's Zucchini Bread Submitted by: Laura Stotko Makes 2 loaves Prep Time: 10 Minutes Cook

  • Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 2 cups white sugar
  • 3 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 3 cups grated zucchini
  • 1 cup chopped walnuts (optional)
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Nutritional Info Per each of 36 saervings: about - cal 426 pro 4 g total fat 21 g sat

  • Icing:
  • 4 4cups cups(1 L) (1 L) all-purpose flour
  • 4 4tsp tsp(18 mL) (18 mL) baking powder
  • 4 4tsp tsp(18 mL) (18 mL) cinnamon
  • 2 2tsp tsp(10 mL) (10 mL) baking soda
  • 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) salt
  • 1 1tsp tsp(5 mL) (5 mL) nutmeg
  • 6 6eggeggs
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) granulated sugar
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) packed brown sugar
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) vegetable oil
  • 2 2tsp tsp(10 mL) (10 mL) vanilla
  • 4 4cups cups(1 L) (1 L) grated carrotcarrots
  • 2 2cans (each 14 oz/398 mL) cans (each 14 oz/398 mL)crushed pineapple, drained
  • 1-1/2 1-1/2pkg (each 8 oz/250 g) pkg (each 8 oz/250 g)cream cheese, softened
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) butter, softened
  • 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) vanilla
  • 7-1/2 7-1/2cups cups(1.875 L) (1.875 L) icing sugar
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1. Boil the wine, vinegar, shallots and one tablespoon of tarragon in a small,
heavy saucepan until the liquid is...

  • 1/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 1/4 cup finely chopped shallots
  • 2 tbsp. chopped fresh tarragon, divided
  • 3 large egg yolks
  • 1 stick unsalted butter, cut into 8 pieces
  • 1/2 tsp. fresh lemon juice, or to taste
  • Kosher salt and black pepper
  • 1 lb. asparagus, trimmed
  • 1-2 tbsp. olive oil
  • 4 8-10 oz. beef filet mignons
  • Minced parsley, for garnish
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40 minutes prep time plus cooling

  • Filling:
  • 8 sheets phyllo dough, thawed, if frozen
  • 1/2 cup (1 stick) butter, melted
  • 1/4 cup dry bread crumbs
  • 2 Tbls butter
  • 3/4 tsp dried thyme
  • 3/4 tsp caraway seeds
  • 2 cups shredded cabbage
  • 1 med onion, thinly sliced
  • 1 large potato (8 oz) peeled and coarsely shredded
  • 1/2 cup chicken broth
  • 3 large cloves garlic, chopped
  • 1 cup canned white beans, rinsed and drained.
  • Topping:
  • caraway seeds
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Grease slow cooker or spray with nonstick cooking spray

  • 3 lbs sweet potatoes, peeled and shredded
  • 2 cans (8 oz each) crushed pineapple in natural juice, undrained
  • 1 can (12 oz) evaporated milk
  • 1 1/4 cups brown sugar, firmly packed
  • 6 Tbsp. butter, cut in small pieces
  • 3 eggs, slightly beaten
  • 1 tsp. vanilla
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • dash allspice
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This recipe can also be doubled successfully

  • 1/2 cup unpopped popcorn kernels
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup white corn syrup (Karo)
  • 1/8 cup water
  • 1 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 3 teaspoons Strawberry flavor
  • 2 drops of Americolor “Electric Pink” food coloring gel or equal
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Since 1969 Brigantine Restaurants have been a favorite here, featuring a variety of traditional classics blending s...

  • Salad
  • 1 pound cleaned fresh spinach leaves or more, if preferred
  • Dressing (recipe follows)
  • 3 hard-boiled eggs, diced
  • 2-3 tomatoes, diced
  • 4 strips bacon, cooked crisp, drained and crumbled
  • Dressing
  • 1 1/8 cups cottage cheese, small curd
  • 3/4 cup salad oil
  • 1/4 cup cider vinegar
  • 3 tablespoons granulated sugar
  • 2 1/4 teaspoons red onion, minced
  • 1 1/4 teaspoons poppy seeds
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon salt
5/5 (1 Votes)

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1.Preheat oven to 350 degrees F (175 degrees C)

  • 1 small head cabbage, shredded
  • 4 potatoes, peeled and sliced
  • salt to taste
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 (10.75 ounce) can water
  • 1 small onion, diced
  • 4 pork chops
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Thanksgiving isn't a holiday without this tasty vegetable that tastes like dessert!

  • Topping:
  • 2 cups mashed sweet potato, cooked. About 5 med size potatoes. Can mix with yams.
  • 1/2 cup Sugar - can substitute brown sugar
  • 2 eggs beaten
  • 3/4 cup melted butter or margarine
  • 1 cup canned milk
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 3/4 cup crushed corn flakes
  • 1/2 cup pecans or walnuts
  • 1/2 cup brown sugar
  • 1/2 cup melted butter or margarine
1/5 (1 Votes)

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Mix and spread on crackers

  • 16 ounce sour cream
  • 16 ounce mayonnaise
  • 1 tablespoon dried dill weed
  • 1 teaspoon lemon pepper
  • 1 tablespoon parmesan cheese
  • 1/2 cup libby corned beef
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Any burning questions? Our chefs answer!

Corned Beef Dill Dip FRIED GREEN TOMATOES WITH BREAD AND BUTTER PICKLED REMOULADE