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Vegetable recipes - 6281 recipes

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Melt margarine in a large nonstick skillet over medium heat

  • 2 teaspoons margarine
  • 2 cups cubed peeled cucumber
  • 3/4 cup thinly sliced leek
  • 1/2 cup diced celery
  • 2 cups low-salt chicken broth
  • 1 1/2 cups diced peeled baking potato
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup diced cucumber
  • 1/3 cup plain low-fat yogurt
0/5 (0 Votes)

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Filled with the vibrant flavors of cremini mushrooms, balsamic vinegar, shallots, and rich walnuts, Roasted Mushroo...

  • 2 cups water
  • 1 cup dried lentils
  • 1/4 cup balsamic vinegar, divided
  • 1 (8-ounce) package cremini mushrooms
  • 1 tablespoon shallots, diced
  • 2 garlic cloves, minced
  • 3/4 cup walnuts, toasted, coarsely chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • baked tortilla chips or pita bread to serve
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Preheat oven to 500º. Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt

  • 1 1/2 pounds asparagus spears
  • 3/4 teaspoon salt divided
  • 3 baking potatoes (about 1 1/2 pounds) cut into 1-inch pieces
  • 1 teaspoon olive oil
  • 1/2 teaspoon pepper divided
  • Cooking spray
  • 1 1/4 pounds beef tenderloin
  • 1/4 cup water
5/5 (1 Votes)

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Heat oil in a large skillet over medium-high heat

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 teaspoons minced seeded jalapeño pepper
  • 2 garlic cloves minced
  • 1 cup (1/2-inch-thick) sliced yellow squash
  • 1 cup (1/2-inch-thick) sliced zucchini
  • 1/2 cup fresh corn kernels
  • 1 (16-ounce) can pinto beans drained
  • 1 (14.5-ounce) can diced tomatoes undrained
  • 3 thyme sprigs
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 2 cups hot cooked long-grain rice
0/5 (0 Votes)

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Directions 1. In an 8-quart nonreactive container, stir together hot water, pickling salt, dry mustard, pickl...

  • Ingredients
  • 7 * 7 quarts hot water
  • 2 * 2 cups coarse pickling salt
  • 1/4 * 1/4 cup dry mustard
  • 2 * 2 tablespoons pickling spice
  • 10 * 10 cloves garlic, plus 10 cloves, crushed
  • 1 * 1 teaspoon freshly ground pepper
  • 8 * 8 pounds beef brisket
  • 2 * 2 ribs celery, quartered crosswise
  • 2 * 2 onions, quartered
  • 5 * 5 large red potatoes, halved
  • 3 * 3 carrots, peeled and cut crosswise into thirds
  • 3 * 3 parsnips, peeled and cut crosswise into thirds
  • 3 * 3 turnips, peeled and quartered
  • 1 * 1 head of cabbage, cut into 6 wedges
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In a slow cooker, combine the asparagus, crabmeat, fish sauce, spinach, tofu, oregano and garlic

  • 1 (10 ounce) can asparagus tips, drained 2 (6 ounce) cans crabmeat, drained and flaked
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 cup chopped fresh spinach
  • 1 cup diced firm tofu
  • 2 teaspoons dried oregano
  • 1 clove garlic, crushed
  • 2 tablespoons cornstarch
  • 1/2 cup broth
  • 2 eggs, lightly beaten
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This piquant sauce is perfect over plain white fish

  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil
  • 2 (6-ounce) tilapia or sole fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 teaspoons butter
  • Lemon wedges (optional)
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1. In a heavy bottomed pan, add little ghee & fry the cabbage for a minute or two

  • 2 cups cabbage, finely chopped
  • 1 cup sugar
  • 1/4 cup grated coconut
  • 2 tbsp cashew nuts, roasted
  • 1/4 tsp cardamom powder
  • 1 tbsp ghee (non-dairy margarine sub)
  • (It looks like you could sub other milk alternative)
  • little milk, required during grinding
  • few drops Vanilla essence
  • 1 tbsp dry grapes, for garnishing
0/5 (0 Votes)

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Mix 2 ¼ tblsp cumin, 1 tblsp and 2 tsp grated lime peel, 1 ¼ tsp garlic salt, 1 ¼ tsp pepper

  • SEE BELOW
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You may be familiar with the Greek avgolemono (egg-lemon) sauce, but the same sauce is also part of Italian Jewish ...

  • 2 eggs
  • 1 1/2 tablespoons fresh lemon juice
  • 12 baby lamb rib chops
  • Sea salt, preferably gray salt
  • Freshly ground black pepper
  • 1/2 cup unbleached all-purpose flour
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock or canned low-sodium broth
  • 2 tablespoons finely minced fresh Italian (flat-leaf) parsley
  • 1 large clove garlic, minced
  • 1/2 recipe Roasted Artichokes, quarters halved lengthwise
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Cook broccoli till barely tender Arrange in baking dish Melt butter and blend in flour, add cream and boullion cu...

  • 2 lbs broccoil
  • 2 tea salt
  • 4 T butter
  • 4 T flour
  • 1 Cup cream
  • 1 boullion cube
  • 3/4 Cup hot water
  • 2 T dry vermouth
  • 2 T lemon juice
  • 1/4 Cup parmesan cheese
  • 1/2 Cup grated cheese
  • dash pepper
0/5 (0 Votes)

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1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • Dash ground black pepper
  • 4 cups cooked cut green beans
  • 1 1/3 cups French's® French Fried Onions
0/5 (0 Votes)

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Campbell's Green Bean Casserole Cucumber Soup with Leeks and Celery