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FOR THE SAUCE- Combine white wine, whipping cream, fresh lemon juice, vinegar, chopped shallot, and white pepper i...

  • SAUCE-
  • 10 tablespoons dry white wine
  • 6 tablespoons whipping cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1/8 teaspoon ground white pepper
  • CHICKEN-
  • 4 boneless skinless chicken breast halves
  • 2 teaspoons plus 2 tablespoons olive oil
  • 2 teaspoons olive oil
  • 1 1/3 cups grated fontina cheese (5 oz.)
  • 12 fresh spinach leaves
  • 6 tablespoons unsalted butter, cut into pieces
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Melt butter in soup pot over medium heat

  • 2 T butter
  • 2 medium zucchini, chopped
  • 1 medium onion, chopped
  • 2 T. fresh parsley
  • 1 T. fresh basil
  • 1/3 c. flour
  • 3/4 t. salt
  • 1/2 t. pepper
  • 3 c. water
  • 3 chicken or vegetable bouillon cubes
  • 1 t. lemon juice
  • 2 c. tomatoes
  • 1 1/2 c. evaporated milk
  • 2 c. corn
  • 2 c. cheddar cheese
  • 1/4 c. parmesan cheese
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in a pot combine butter, cream and cream cheese simmer this until all is melted and mix well

  • 1 * 1 cup 10% or 35% cream
  • 1 * 1 stick of butter
  • 2 * 2 Tbsp Cream Cheese
  • 1/2 * 1/2 cup parmesan cheese
  • 1 * 1 tsp garlic powder
  • * salt + pepper to taste
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Voted chef of the year by Chef magazine in 2004, Bernard Gu at La Jolla Beach & Tennis Club in La Jolla, California...

  • AVACADO TOMATO SALSA FRESCA
  • 3 tomatoes, diced
  • 1 avocado, pitted, and cut into ¼-inch dice.
  • 3 green onions, white and light green parts,
  • thinly sliced
  • I small jalapeflo chili seeds removed and finely chopped .
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt
  • CRABMEAT OMELET
  • 8 ounces cook
  • crabmeat, picked oveR and shells removed
  • 1 small red bell pepper, seeds and ribs removed and finely chopped
  • 2 teaspoons finely chopped fresh chives
  • Juice of 1 lemon
  • 8 eggs
  • 1/4 cup water
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground pepper
  • 4 ounces Monterey Jack cheese
  • 1 avocado, pitted, peeled, and sliced
  • 4 sprigs fresh cilantro
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Combine all ingredients in Medium or Large Ziploc Zip'n Steam Bag

  • 2 medium to large sweet potatoes (about 1 - 1 1/4 lbs total) peeled and cut into bite-size pieces
  • 1 medium Granny Smith Apple, cored and diced into small (3/4 to 1") pieces
  • 2 tablespoons dried cranberries
  • 1 1/2 tablespoon butter
  • 1 tablespoon brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
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Keddedy Cook Book

  • 3 lg Idaho potatoes (12 oz each)
  • 1/3 C heavy cream
  • 1 C freshly grated Parmesan cheese
  • salt and pepper
  • 4 T butter, melted
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Bring a large pot of salted water to a boil

  • 1 ½ pounds young spinach
  • 1 pound fusilli
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup trimmed and chopped spring onions or scallions
  • Freshly ground black pepper
  • 1 cup ricotta, preferably fresh
  • 1 cup half‑and‑half or light cream
  • 1 tablespoon unsalted butter
  • ½ cup reserved pasta cooking water
  • ½ cup freshly grated Parmigiano-Reggiano
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In a shallow baking pan, blend soup mix, with oil, margarine and spices

  • 1 pouch Lipton Onion Soup Mix
  • 1/3 cup oil
  • 1/4 cup melted margarine
  • 1 tsp basil
  • 1 tsp oregano
  • 1/4 tsp pepper
  • 4-5 medium potatoes, quartered
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* In a blender, combine the first six ingredients

  • 1 * 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 * 1 cup vegetable oil
  • 1/2 * 1/2 cup cider vinegar
  • 1 * 1 cup sugar
  • 1 * 1 small onion, quartered
  • 1/2 * 1/2 teaspoon salt
  • * Salad greens and vegetables of your choice
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Santa Fe Trail Cornbread 1 C

  • Santa Fe Trail Cornbread
  • 1 C. cornmeal, flour and Monterey Jack cheese or cheddar
  • cheese, ea.
  • 1 tab. Minced onion
  • 1 tsp. Baking soda
  • salt to taste
  • 8 oz. Carton sour cream
  • ½ C. water
  • 4 oz. Can green chilies
  • 1 egg, beaten
  • Combine dry ingredients. Add remaining ingredients. Bake 35 to 40 minutes in 400 degrees.
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Combine first five ingredients

  • 2lb. bag frozen hash brown potatoes
  • 2 c cream of chicken soup
  • 1/2 c onion, diced
  • 2 c cheddar cheese, shredded
  • 1 c sour cream
  • 1 stick butter, melted
  • 2 stacks Ritz Crackers, crushed
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Papaw found this in Hints from Heloise June 2010

  • 1 - 18oz. box dry chocolate cake mix
  • 10.75oz. can condensed tomato soup - UNDILUTED
  • 1 tsp. baking soda
  • 2 eggs
  • marshmallows (only if using as topping)
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CHOCOLATE TOMATO CAKE Chicken Breasts Stuffed with Fontina Cheese and Spinach