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Vegetable recipes - 6281 recipes

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Saute onions in butter. Brown hamburger

  • 1 lb. ground hamburger
  • 1 c. cooked rice
  • 1 sm. box cut broccoli
  • 1 can cream of mushroom soup
  • 2 tbsp. butter
  • 1/2 c. chopped onion
  • Velveeta cheese
0/5 (0 Votes)

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Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm

  • 2 packages (9 ounces each) cheese-filled tortellini
  • 2 Tbs olive oil
  • 1 lb fresh white mushrooms, sliced (about 5 cups)
  • 1 tsp minced garlic
  • 1 package (10 ounces) frozen green peas in butter sauce, slightly defrosted
  • 1 jar (7 ounces) roasted red peppers, diced
  • 3/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 cup grated Parmesan cheese
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Oh yeah! This creamed corn is nothing like the canned stuff you remember - it’s good enough to be served at t...

  • 1 packages (20 oz.) frozen kernel corn
  • 8 oz. whipping cream
  • 8 oz. milk
  • 1 tsp. salt
  • 1/4 tsp. MSG (optional)
  • 6 tsp. sugar
  • Pinch of cayenne pepper
  • 2 Tbsp. melted butter
  • 2 Tbsp. flour
  • 1/2 cup Parmesan cheese
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Very tasty and very good for you

  • 1 Cup Quinoa, toasted.
  • 1 3/4 cup Chicken Broth.
  • 1/4 cup toasted Pine nuts.
  • 2 cloves thinly sliced garlic
  • 2 Tbsp. olive oil
  • 1/4 c. Raisins.
  • 1/3 cup chopped fresh parsley.
  • Salt and pepper to taste
0/5 (0 Votes)

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Can be made 2 days in advance, covered and refrigerated with nuts sprinkled on at the last minute

  • 3 pounds sweet potatoes, peeled and cut into 1 inch chunks
  • 6 tablespoons unsalted butter
  • 3/4 cup maple syrup
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup toasted pecans, coarsely chopped and roasted
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Combine oil, vinegar, sugar, salt, seadoned salt, pepper & onion powder in a bowl

  • 1/2 cup vegetable oil
  • 1/2 cup + 2 tbls red wine vinegar
  • 3 tbls sugar
  • salt
  • 1 tsp seasoning salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/2 head red cabbage very thinly sliced
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Prep/Total Time: 30 min

  • 2 medium artichokes
  • 1 tablespoon lemon juice
  • 1 medium lemon, sliced
  • 1/2 cup plus 2 tablespoons butter, melted
  • 2 to 4 garlic cloves, minced
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Directions In a large bowl, combine all of the ingredients

  • Ingredients
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup grated grated parmesan cheese
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Layer first four ingredients in a pan or bowl (clear bowl looks nice)

  • 1 head Chopped Lettuce
  • 1 head raw cauliflower
  • 1 small chopped onion
  • 1 lb. bacon fried & Crumbled
  • 1 Cup Mayonnaise
  • 1/2 Cup Sugar
  • 1/2 Cup Parmesan Cheese
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These twice-cooked potatoes remind me of plantain tostones that are fried, smashed, and then fried again

  • 1 1/2 to 2 pounds small potatoes (about 20)
  • 1 teaspoon kosher salt
  • olive oil
  • coarse sea salt
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Rinse fish in cold water; pat dry

  • 2 lb. swordfish
  • 1/2 c. dry white wine
  • 4 tbsp. olive oil
  • 4 tbsp. lemon juice
  • 2 cloves garlic, minced
  • 2 tsp. dried basil
  • 1/4 tsp. freshly ground pepper
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Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat

  • 3/4 cup quinoa, washed, strained, and rinsed twice
  • 1/3 cup roughly chopped cilantro
  • 1 small cucumber, peeled, seeded, and diced
  • Juice of 1/2 lime (about 3/4 oz.)
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt
  • Ground black pepper
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Cilantro-Cucumber Quinoa Salad HAMBURGER BROCCOLI AND RICE CASSEROLE